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Salmorejo: Recipe from the heart of Andalusia

19/5/2020

 
The Lazy monks Guide to making Salmorejo - This is a Spanish thick cold Tomato Soup (think spoon standing thickness). In times of global warming, wherever you are, you are going to enjoy this cheap, wholesome and tasty summer dish. It is healthy and is in its core: vegan, with vegetarian or carnivorous options -  and it is super cheap, quick and easy to prepare. 
Gazpachomonk recipe for salmorejo

Ingredients Salmorejo

  • Kilo or more of ripe plum tomatoes (or any sort)
  • 1 medium green pepper
  • 1/2 onion
  • 1-2 garlic cloves (or more)
  • 1 stale baguette or any stale white bread
  • 2 tablespoons apple vinegar
  • 1/4 cup extra virgin olive oil (at least)
  • Salt
  • 1 cup cold water (if consistency is just too thick for you)

Recipe: How to make Salmorejo

Watch the video to find out how easy it is to make this super quick and nourishing soup, that when combined with suggested ingredients makes a whole meal in itself. 
​Plus, find out the history of where it came from and the world that gave us this unique recipe. Read the entire chapter on Salmorejo in the book: Inside the Tortilla. 

HOW TO MAKE SPANISH SPICY BEANS

13/4/2015

 
Who could fault the humble bean - providing us with a rich source of protein when combined with rice or bread and fulfilling a satisfying visual need for all things radical and red during these calamitous times. 

The gazpachomOnk presents another radical red dish -  popular amongst certain latin American and Caribbean countries, favoured for its colour, availability and of course its spiciness.  The whole meal takes no more than about 10 mins to make, or the same time it takes to chant something accusatory outside your local Casta headquarters.
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Insurrectionary Ingredients 

Times - they-are-a-changing - and as the world contemplates its devastating impact on mother earth and the consequences of a predominantly meaty diet - the mOnk counters this disastrous culinary cul-de-sac with a simple 10 minute solution to hunger, deforestation and the contemporary citizen's absence of fibre.

And so, to the humble bean - that although loved and cherished by many cultures across the globe - should be cooked and prepared with a warning: beans can be pretty toxic, especially red kidney beans. So you may want to play it safe and instead of soaking and cooking them, buy the jars in which they come already cooked. Here in Spain, these can be found in most supermarkets at a reasonable price. Obviously its cheaper to cook your own, but do take care in boiling them for the mandatory time periods.  

You'll also need for this radical recipe:
  • Olive oil
  • Cumin
  • Dried chillis
  • Fruit juice
  • Optional red wine. 
  • Salt
  • Green salad leaves for colouring
  • Rice or bread to accompany the beans. (start cooking rice now! As the bean dish only takes 10 mins).
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In this great libertarian dish, we are going to be tossing in amongst the beans, any vegetables we have hanging around the kitchen. The great thing about this dish is that it will always taste a little different, according to the ingredients on hand. Like all good radical recipes, the outcome depends on the contributors. Today, I'm using carrots cut up into small chunks, onions, garlic and a few mushrooms that were hanging around, chatting amongst themselves and looking a little suspicious. 
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Whilst scouring for and preparing the veggies, open up the jar of beans and rinse them under the tap. 
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Leave the beans to one side to drip dry, then start frying up the onions and mushrooms, adding cumin and chilli's according to taste. 
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Once the onions start to go a toasty brown colour, throw in the garlic and carrots. If they complain, remind them its for the good of the people. When everything starts to go soft, add the beans and chopped lettuce or spinach. Now, whilst we are talking about green elements (of which globally we still don't talk about enough) prepare that green salad. Check on the rice too. Don't forget it sitting over there by itself looking lonely - and possibly by now -  a little stuck to the pan. 
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We are almost done! If it's beginning to dry out, add a little fruit juice to sweeten the taste, or a little red wine if you prefer something a little stronger. Keep the movement alive!
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There is nothing wrong with ingredients that revolt in a radical recipe...

Finally, get out the potato masher - or failing that a fork - and begin to mash everything into one gungy looking mess. It may begin to look revolting - but there is nothing wrong with ingredients that revolt in a radical recipe. 
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Now sit everyone down, serve them each a portion on a plate with salad/bread/rice as preferred - each according to their needs - and revel in the radicalness of red recipes. 

Oh...and do make a lot, because despite appearances, its got a catchy taste and should there be any left tomorrow, it'll make a superb dip.

MORE RECIPES FROM SPAIN

TRAVEL STORIES INSIDE THE TORTILLA
Read the social, cultural and even political backgrounds to travel, food and recipes. And lose yourself this summer in the travel stories of another era n this travelogue and search for a 21st century meaning to life:  
Grab the ebook/paperback or audiobook of Recipes for Living another Life. ​
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How to make Spicy Purple Cabbage:

23/3/2015

 
spicy cabbage form spain
Radical Recipes and the Gazpachomonk present one of the most purple (Si Se Puede) dishes to ever arrive on your plate: Spicy Cabbage. Now this recipe, may not look so appetising when it's finished, but believe me when I tell you that in the last 17 years I've been cooking this dish, it's been one of the most scrumptious and requested dishes from relatives, friends, enemies and even customers. People just seem to love it.

Is it for the political connotations of the colour? Is it because of its Visigoth Roots (highly dubious) or maybe...just maybe because of the story behind the dish. Read on for a history and cooking instructions.

The Origins of Purple Spicy Cabbage

Today’s special purple dish comes from the very heart of Spain. And when I say heart, I mean the old Visigoth capital itself - Toledo. I was living there back in 97 when I met a guy called Cecilio who had spent much of his youth - as have so many youngsters today - outside the country in search of work.

Cecilo and family emigrated to Australia in the 50’s and it was there that he grew up. As an adult though, he returned to the family home town of Toledo, and he brought with him some of his most interesting recipes.One day, he took me out to his patch of land on the outskirts of Toledo -  a spot reminiscent of films I'd seen of aborigines on their walkabout - bleak and featureless with little protection from wind or sun. 

Out there, in the middle of no-where, and as part of our walk-a-about, Cecilio heaved a few rocks together and lit a fire. Then placing an old grill across the stones he started cooking...and this was the secret recipe he taught me: Spicy Cabbage a la Visigoth 

Spicy Cabbage: Ingredients

  • Purple cabbage
  • Garlic
  • Couple of chillis
  • Apple juice
  • Soy sauce
  • Cumin
  • Salt
  • Extras: rice, salad or buttered pittas

Spicy Cabbage Recipe: Instructions

  1. Chop and Fry up the cabbage, slowly for at least 25 mins in olive oil.
  2. Add garlic and chilli
  3. As the cabbage shrinks, and after about 15 mins, add the cumin
  4. As the dish dries out, keep it moist with apple juice that also helps sweeten the taste.
  5. Then as that dries out, add soy sauce. Stir and finally serve with buttered Pitta bread, rice and salad. 

Spicy Cabbage: Serving Suggestions

Don't make too little of it! Cook it in abundance, because I guarantee that if its not all eaten up immediately, (make sure you keep what is left) because by the following day when the spices have been absorbed in more, it will disappear even quicker. 

Remember too when serving the dish, that though people may turn up their nose when they first see it, (bah, they'll say, thats rabbit food)  - they'll be asking for a second plate once they've tried it. I promise you. 
​
  • Always serve it on the left hand side of your plate.
  • Be careful what you eat with it. It's touchy about pacts.
  • Get into purple things - Si se puede - it's the future. 

More Radical Recipes from Spain

Want to hear the travel stories, the history and the adventures behind all the recipes? Grab the ebook/paperback or audiobook of Recipes for Living another Life. 

Special Winter Recipes: Cooking with a Wood stove

10/12/2014

 
Artichokes for the wood stove
Preparing the Artichokes
One of the great things about open fires is that they can also be used to cook with. Modern stoves often come with an oven compartment, but don't worry if yours doesn't, you can still use the central fire to cook a lot of what I'm going to suggest below. The best of all is that the food is quick to prepare, requires no extra heating and has a special taste only acquired from wood burning stoves. 
Read more below for the 7 Basic Foods to Throw in Your Stove, plus , Pies and Bakes,  Soups and liquids and finally:  4 Fire-Side Tips for ending that perfect evening with Orange Peel Candles, herbs and a warm something to round it off.

7 Basic Foods to Cook in the Stove

1: Buttered and Peppery Corns
Cut corns in half, smear with butter and black pepper, wrap in silver foil and throw in oven close to the burning embers for 25 mins. Turn. Remove when charred. 
2: Boniato (Sweet Potatoes)
Poke through with a kebab metal stick-thingy, wrap in silver foil and throw in for at least 30 mins or until soft. Then open up, add butter, cream cheese, pineapple, salmon, beans or whatever you fancy. These sweet tasting veg are a delight on a cold winters night and very, very filling.
3: Rosted Woody Pizza
For a woody roasted tasting pizza - make or buy a base, decorate as to your tastes and slip into the top oven. Careful not to burn the bottom, you may want to use a tray or something to leave space for air to move around.  
4: Baked Chestnuts
Graba a fork, make some holes, as per ususal. Lob in. Heat. Then Eat.
5: Veggie Heaven (How to use up those old veggies)
In a metal tray add sliced aubergines, peppers, onions and garlic in olive oil and herbs. Roast till the cows come home. Leave to cool and the following day serve driping over fresh bread with a fine cheese and wine. 
6: Garlic and Soy Artichokes (Artichoke heaven)
Hmmm. You'll need to check out this recipe here for tasty artichokes done in the very center of the fire with garlic and soy sauce. 
7: Baked Bananas (A final desert)
Wrapped in foil, heated and then served with honey or yoghurt. 

Pies and Bakes in a Wood Oven

My favourite dishes include fish pies, vegetabe pies, feta bakes and soya pies. Rather yummy! All you need to have is a litte imagination as you scour what is in the larder. Throw it all in a baking tray, pour over with any liquids you have hanging around and cover with silver foil. Stick it in the oven and then pour yourself a little something, out your feet up and watch a Russell Brand video or two. 
I like to throw in whatever veg I have, add a little juce, gravy or red wine. Crumble feta cheese over the top with breadcrumbs or very thinly sliced spuds. Then sit back and watch a couple more videos until you hear the sizzling begin. 

Soups and Liquids Heated

Garlic Soup spanish
Garlic Soup
Use the top of the stove to keep food warm, or to slowly warm up something prepared earlier in the day,  like that special Winter Garlic Soup recipe here. 

But not just soups, how about mulled wine, chai tea or taking the chill off the dogs water bowl?

A Final Winter's Touch for that Winter Evening

1: Orange Skins as Firelighters:
When squeezing oranges for fresh juice over winter (what do you mean you don't?)  -  keep the skins and burn them in the oven at night. Not only does this give off an gorgeous smell throughout the house, but when they have become charred and black, take them out and keep them for the following day. They make excellent fire-lighters!
Check out how to do this here.
2: Orange Skins as Candles
Keep the skins, use the rhind inside as a wick and fill with oil! Yup its true: Check out how here!
3: Lavender, rosemary or other herbs:
Grab a stick or two from the herb garden and throw it in the fire before bed. The smell is intoxicating.
4: Glass of Something Smooth:
Turn off the lights, bathe in the warm glow, breathe in the rich aromas and sip a glass of something whilst listening to Sade's Smooth Operator for that perfect end to a winter evening. 
Orange Skin Candles
Orange Skin Candles

MORE RECIPES FROM SPAIN





TRAVEL STORIES INSIDE THE TORTILLA
And lose yourself this summer in the travel stories of another era, and learn the history and the adventures behind all the recipes in this travelogue and search for a 21st century meaning to life:  
Grab the ebook/paperback or audiobook of Recipes for Living another Life. ​
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Going Spicy in Spain: Start with your Popcorn

20/1/2014

 
Ok, truth be told this recipe has little to do with the Iberian Peninsula, originating more as it does more than 5000 years ago in Peru. But people do speak Spanish in Peru (though possibly not back then. However..
  1. The fact that the spices were introduced in Spain, long before they turned up in the kitchen’s of other European nations. 
  2. Though Spaniards publicly recoil in horror at the mere mention of spicy food, they do in fact love it (see guindillas and gambas a pil-pil for example).
Spicy Popcorn therefore makes the ideal starter, and whenever its been served to locals, its been gobbled up furiously, accompanied by a decent bottled beer and talk of times when Spain was far more Spicy than it is now. 

Ingredientes

  • Corn (Maiz) for Popping (no not whatsoever mention microwaved bags - see below)
  • Sunflower oil
  • Cumin
  • Chilli powder
  • Tumeric
  • Salt
  • Bottled Beers
  • Beards and Turbans (Optional)

2 Health Warnings

1. Avoid microwaved popcorn: Hidden ingredients are suspect and have been linked to respiratory problems. See this article on what is called Popcorn Workers Lung

2. Avoid using coconut oil to pop the corn, and avoid using butter or margarine to top it off. This process - used extensively in cinemas across the world - is estimated to produce the same fat content as bacon eggs, a big mac, fries and a steak dinner combined, according to this article.

Instead, go for the healthier option. Go Spicy.

How to Make it Spicy

1. Pick a big saucepan. The biggest you have.
Slop in a thin coating of sunflower oil and heat. Just as the smoke sends the neighbours to call out the Bomberos, chuck in a healthy dose of spices. 

The tumeric is essential for colouring, peppery-ness and all the great anti-carcinogenic qualities and t-shirt tie-dying possibilities.
Cumin is used for taste, aroma and stimulating the appetite , whilst chilli provides the kick, the colour and doubles up as an anti-arthritic ingredient as well as acting as a traditional deterrent for rampaging elephants in your barrio. (More relevant for  Indian readers than Spanish)

2. As the spices begin to burn and the 'Bomberos' are knocking at your door, throw in the popcorn (cover the base of the saucepan with one layer) and salt. Put on the lid and go and deal with the firemen.

3. Once the emergency services have left and the popping begins, wait until the pops begin to slow down and when they reach a distance of 2 seconds between pops then turn off the heat. 

If you have used the right sized saucepan things will have gone well. If not, things may have gone a little astray (see photo).

4. Find a useful ladle like implement to scoop out popcorn into bowls and distribute whilst hot to unsuspecting guests.

More recipes from Spain


TRAVEL STORIES INSIDE THE TORTILLA
And lose yourself this summer in the travel stories of another era, and learn the history and the adventures behind all the recipes in this travelogue and search for a 21st century meaning to life:  
Grab the ebook/paperback or audiobook of Recipes for Living another Life. ​​
Tortilla book cover

Roasted Artichokes with Olive Oil and Garlic

6/1/2014

 
Its artichoke season and time for the log fire once more. This means it's also time for thinking about cooking in other ways too and putting to use all that raw heat. Breads, pizzas, bakes and pies come to mind as well as a personal favourite - baked sweat potatoes. But one dish I've tried recently was an instant success, inspired by a photo from a thyme travelling artichoke friend.

He introduced me to the idea of roasting them over embers instead of steaming them, and they looked fantastic. My taste buds then took over. 

The Humble Plant

Native to the Mediterranean area and a member of the thistle species, the artichoke is said to have derived its name and popular use from Muslim Spain. The plant was later introduced to England by the Dutch and to California by the Spanish. (In fact I believe that California was introduced to Californians by the Spanish too).
But artichokes don't just taste good, they are said to reduce blood cholesterol levels and to aid digestion. Make the most of their cheap availability over winter by preparing them in the following way: 

Artichoke Preparation

  • Chop off the tops of the artichokes
  • Remove some of the harder leaves
  • Cut of most of the stems
  • Some recommend lemon juice, but I prefer to drizzle a little soy sauce into the very centre
  • Sprinkle with garlic seasoned virgin olive oil
  • (Optionally place inside the centre a clove of garlic)
  • Sprinkle a little salt

Wrap in silver foil and place in the fire for about thirty minutes. Some say less, 10 - 15 others say longer. I found they need to be really well done to be able to dismantle the leaves and remove the heart easily.  The fleshy ends of the leaves  - as usual - are munched upon - but on this version they have an oily, garlicy, salty taste and therefore do not require the usual bucket of mayonnaise consumed with steamed artichokes. 

If you do not have access to an open fire or a BBQ, then use your oven, but you will be missing that special aroma that can only be found from wood cooked food. 

Soy sauce and garlic and chilli oil
The Essential Tool Kit - Oil with garlic or chilli makes a special addition


More Recipes from Spain


TRAVEL STORIES INSIDE THE TORTILLA
And lose yourself this summer in the travel stories of another era, and learn the history and the adventures behind all the recipes in this travelogue and search for a 21st century meaning to life:  Grab the ebook/paperback or audiobook of Recipes for Living another Life. ​​
Tortilla book cover Spain

Spanish Pomegranates in Granada and Their Health Benefits

25/10/2013

 
Pomegranate home grown
October is a rather strange month in Andalusia. It's a transitional month where colds sneak out and attack you because you are still insist on wearing your flip-flops to the bank.  It's a strange month because we often find ourselves tenaciously hanging onto the summer, resenting the chores of log purchasing, going back to a new cycle of work or study or simply resenting the inevitable digging out the duvet from under the stairs.  

​Thankfully the season change brings certain benefits, such as the abundance of pomegranates into our shops.

Pomegranates and Granada Spain

This week I picked my own pomegranates from a tree planted just a couple of years back. We had not had a tremendous success with garden grown veg these last few years, as fruit grown in this very urban setting - surrounded as it is by gorgeous high breeze block walls is hardly conducive to our hopes for bio diversity. Still...a pomegranate is a pomegranate. 

Picking the fruit, I was transported back to a conversation I had in the early 90’s when I was renting a room in a flat in Seville: 
Pomegranite coat of arms
Pomegranate means “seeded apple” (pom = apple, Gran = grain or seed). It is also the emblematic fruit that appears on the coat of arms for Granada city here in Andalusia (Granada being the Spanish word for Pomegranate). 

Flashback to the Early 1990's Seville

“They are from my Dad’s farm in Granada”, she grunted as a crate of  yellow and red pomegranets were hauled into the kitchen.

“ I used to eat them as a kid” I added, thinking desperately of something to say to my new landlady. Perhaps Pomegranates were a popular subject between landlady and tenant. I volunteered a British perspective on the fruit: “Yes, we would eat the seeds using a pin whilst watching 'The Generation Game'.”

She stopped stacking the crates and turned to me. “What? A pin?”
“Yup. Pin them out, seed by seed, as the gifts were going by on the conveyer belt. 'Cuddly toy, Tea cosy...Pencil and rubber'..." 

“Youre one weird guiri” she said, picking up a knife and one fruit and slicing the top off. Then carefully slitting the pomegranate into slices before breaking it open into quarters. Deftly using her thumbs to scrape the blood red seeds into a bowl of water, I watched as the fruit fell to the bottom and the yellow pulp floated to the top. She then turned and said, “Essential combination food" she said, "for women”.

“Of course” I nodded, wondering if it had been Generation Game or The Golden Shot?

“A great blood builder” she said as she took out a natural yoghurt from the fridge, scooped it into a bowl and added honey and the seeds. “Skin toner, stops osteoporosis and sagging breasts”.

“Of course” I said, unsure whether to mention she ought to up her dosage. Her... bones looked weak. 

“Good for your eyes too, Pablo, reduces viral infections, blood pressure and teeth decay. And did you know its a symbol of fertility and abundance? It is why Granada was named after the fruit”.

“Not the British TV Channel then?” I replied trying to keep the subject consistent. 

“Stupid guiri”...
Pomegranate cut
Pomegranate and yoghurt
Pomegranate and honey
With Yoghurt and Honey

Pomegranates and Honey and Yoghurt

  1. Peel Fruit as described above and separate from pulp in bowl of water.
  2. Mix seeds with fresh natural yoghurt
  3. Add a little honey
  4. Keep in fridge. Later eat or smear over respective parts before bed*

*Actually, I think I might have mis-translated number four. 

More Spanish Recipes and History of Food


TRAVEL STORIES INSIDE THE TORTILLA
And lose yourself this summer in the travel stories of another era, and learn the history and the adventures behind all the recipes in this travelogue and search for a 21st century meaning to life:  
Grab the ebook/paperback or audiobook of Recipes for Living another Life. ​​
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Recipe: How to Make Green Gazpacho

13/8/2013

 

Food for the Incredible Hulk

As the world warms, and there appears little end to such madness, we all need to explore foods that will help us keep our cool. Perhaps you have already tried and are tired of the traditional Gazpacho recipes with tomatoes, and even it's more substantial bread-based cousin Salmorejo?

Well, if that is the case, you just may be interested in another cousin: Green Gazpacho or Gazpacho Verde. As I have a Black Belt in Gazpacho Tasting -  I thought I'd share this simple recipe with you: 

Green Gazpacho Ingredients

  • Lettuce
  • Spinach
  • Couple of green peppers
  • Spanish Cucumbers
  • Avocado (optional)
  • Garlic (optional)
  • Lemon Juice
  • Oil
  • Cumin Seeds (optional)
  • Bit of dry old bread (optional)
  • Water
How to make Green Gazpacho
Gazpacho Verde: Food for the Incredible Hulk - Cool, full of good stuff and very, very green.

Green Gazpacho: Instructions

Now, pay attention to the next step as it's rather complicated: Stick all the above in a big pan and whizz it around with a blender.

And - "Roberto es tu tio". There you have it. Stick it in the fridge for a bit, and enjoy an alternative to the red variety. Now, if you should make too much of it, or not enjoy the alternative flavour - I have a suggestion for you. Freeze it as small ice-lolly sticks and take them round to your neighbours. Tell them its a lime flavoured lolly and sit back, get out the mobile and send up the video of their faces to your YouTube channel. I'm sure it will go viral. 

More Authentic Recipes from Spain

Get the entire book on Recipes for Living Another Life - here. Travel, language, history and food all in one great book.. get a copy as an ebook, audio book or paperback. 
​

Traditional Garlic Soup for the Winter

16/12/2012

 
As its beginning to feel a tad chilier these days, I thought I'd add a great winter soup that I've been making for the last few years. I first noticed it served in the chiringuitos of the Costa Tropical, and immediately wanted to learn how to make it, as not only did it taste great, but I was told it used only old ingredients and... tasted even better the following day.
"It'll taste even better the day after"
Now this was music to my ears as there is nothing better than a recipe that uses up the stuff thats going off, and that increases in flavour the longer it is kept. 

So here it is. Check it out here, or if you have an iPhone, download the Snapguide app and store this, and many other excellent guides on your phone.
Check out How to Make Fantastic Spanish Style Garlic Soup by Paul Read on Snapguide.

Spicy Peppers with Cheese (Guindillas Con Queso) 

27/8/2012

 
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This recipe has been provided by a friend who is known locally as Don Chilli, as he is an aficionado of everything picante (Spicy). Each year he grows crops of cayenne or Jalopeña peppers to add to almost every meal he consumes. He knows about every variety, their strength and where best to obtain the seeds

One dish in particular of Don Chilli´s caught my attention the other day and that was the stuffed Jalopeña pepper with cream cheese, wrapped in jamon or salmon and then deep fried in batter. 

Although its not easy finding fresh peppers here in Spain, he grows them each year on a very small plot of land. If you do no want to consume up to 30 plus chillis a week - as Don Chilli does - then you can always grow a single plant or two in a pot on your terrace and reap a small, but fruitful crop each year.



Ingredients:
Fresh Jalopeña Chillis
Cream Cheese
Two Egg whites
Thin slices of Jamon or Salmon
Batter

Instructions:
Cut of the tops and scoop out the flesh inside and the pips.
Stuff with cream cheese and replace tops.
Rinse each pepper in water, before rolling in flour, dipping in the whisked egg white and then deep fried for a few moments.

Eat with caution, gusto and anything to balance the sudden burning of your inner cheeks.
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