are you happy?

Img_4469I have a word document on my desktop titled, "Thanksgiving."  It doesn’t list all the things for which I’m thankful, though maybe it should.  Maybe Thanksgiving is the time of year for resolutions.  When we give thanks, even listing the obvious players to whom we’re thankful, our lives suddenly seem richer.  We focus on the positive.  So my project, in the next coming days before Thanksgiving is to simply ask people, "Are you happy?"  The trick is, it can’t just be friends.  I’m going to ask strangers.  The checkout girl at the grocery store.  The Starbucks barista.  Maybe a nurse at the doctor’s office, though that seems a little invasive.  That’s the strangest bit.  I’ll let these people weigh me, draw blood from me, stand beside the doctor as he checks my cervix, yet I think it’s too invasive asking if they’re happy.  It’s such a personal question, too.  And I think it will be interesting to see not only how people react to it, but to see how I’ll react, what I’ll learn about myself.  It’s harder to ask the strangers we know we’ll see again because it’s initiating a certain level of intimacy, and they might just ask themselves, "who the hell is this girl, asking me this?"  But I don’t care.  I also won’t settle for a one word answer.  I think if you linger long enough and keep eye contact, people will give you more.  I think most of us like sharing our lives; it just takes some of us a while to open up. 

As for the document on my desktop, it’s an instruction sheet for Thanksgiving.  This time last year, the night before Thanksgiving, Phil proposed marriage to me on bended knee.  Now it’s our first Thanksgiving, away from "home," here in our new one, with new friends.  We’ll be having his weather man friend stop by (the only person we knew in Austin before moving here), a reader friend of mine Jennifer whom I first met at my BookPeople reading, our new yet dear friends Wendy (also pregnant) and Wyc with their young daughter Harper, and their friend who’s traveling in from Houston–correction!  In from Charleston, SC to be with them, and of course, my loudmouthed sister.  That makes 9 of us.  I love this kind of Thanksgiving, where there’s no family drama, and it’s young and fun, no have-to’s.  Aside from the candied sweet potatoes.  Those are always a have-to.

So far, here’s what I’ve decided to make:
Turkey is not on this list only because I’ve ordered a fresh (not frozen) free-range natural, hormone free, blah blah 12-16 lb. bird from Central Market.  We bought a vat for deep-frying the sucker in our backyard.  This is Phil’s domain.  Though I did TiVo Alton Brown’s special on frying turkeys.  I was going to make Paula’s Country Fried Corn, but then decided the better of it.  It’s just too much food and starch and animal fat.  So here’s my to-do list, aside from asking strangers if they’re happy in life:

SPICED PUMPKIN SOUP I totally made this for my neighbor and doubled the recipe, freezing the rest.  It’s made with coconut milk and fresh banana.  I plan to serve this in demi cups, with a swirl of fresh cream and a sprinkle of fresh cinnamon with darling little spoons. 

CANDIED SWEET POTATOES dotted with butter, seasoned with fresh nutmeg, cinnamon, orange zest, bourbon, and orange juice.  A touch of almond extract.  If executed well, these will taste like dessert.

SOUR CREAM-HORSERADISH MASHED POTATOES WITH CHIVES because I can never serve anything plain.

BAKED MACARONI & CHEESE because Phil doesn’t like sweet potatoes or mashed potatoes.  He doesn’t like pumpkin pie or turkey, either.  It’s why we got him a honey-baked ham.  Who doesn’t like mashed potatoes?  I like my mac ‘n’ cheese drippy and wet, but Phil likes it like a dense piece of pie, insisting I use a can of cream of mushroom soup somewhere in the recipe.  There are some things I will do for love.  I will bake this bundle of love, but there will be no soup mix involved, thank you.  There will be Gruyere and sharp cheddar, panko breadcrumbs for the top.  Maybe, I’ll think about adding the soup, but it scares me.

STEAMED HARICOTS VERTS because something has to be steamed.  I thought about adding brown lemon butter, but really, what’s the point?  Or shitake mushrooms and white truffle oil.  I can eat a plate of these steamed and be perfectly content, so why add even more richness?

STEPHANIE’S SAUCY CRANBERRY COMPOTE I like the idea of using fresh cranberries, but everyone in my family ALWAYS prefers this recipe of questionable ingredients.  Frozen strawberries, mandarin oranges,  crushed pineapple, shaved apple, chopped walnuts, orange zest. 

STEPHANIE’S TRADITIONAL SAUSAGE COUNTRY STUFFING which consists of both country bread and cornbread, sausage, celery, onion, water chestnuts (not the mealy cousin), pine nuts, golden raisins, apples, parsley, sage, rosemary, and thyme.

STEPHANIE’S WILD RICE CRANBERRY DRESSING because I don’t want to fight over the term "stuffing" or "dressing" and because I like variety. 

For Dessert:

Now the question is, what are we missing?  I considered making a salad, but no one ever eats it.  I feel like I need starch-less veggies, not acorn squash or pumpkin puree.  Should I do glazed carrots or buttered brussel sprouts (though usually I prefer to do brussel sprouts with bacon and maple syrup).  I love consumption.  And I am happy.


Spiced Pumkin Soup, though I didn’t use corriander or add cilantro because some people hate it.

1. Cutting board: Peel and cut 4 russet potatoes, chop chives.
2. Boiling pot: cover potatoes with salt and enough water to cover, then boil 10 min, until fork-tender.  Drain.  Return to pot and shake to get extra moisture out.
3. In bowl, combine 1 c. sour cream, 1/3 c. chopped chives and 1/4 cup white horseradish
4. Pass potatoes through potato ricer, over the serving bowl, then add 1/2 stick butter, then sour cream mixture.

1. Cutting board: Peel and cut 8 large sweet potatoes 
2. Boiling pot of salted water / strainer: boil 5 minutes.
3. Casserole Dish: add potatoes and dot with 6 tablespoons or 1 stick butter.
4. Mixing Bowl: combine these ingredients, then sprinkle over potatoes. If they don’t combine well in bowl, melt together in saucepan with  OJ concentrate, then pour over potatoes.
3 cups light brown sugar
2 tsp. cinnamon
tsp. nutmeg
2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. almond extract
1/4 cup bourbon
2 tsp. orange zest
5. Pour 1 cup orange juice (use the orange juice from concentrate, but don’t add water!)
6. Bake at 350 degrees for 45 minutes to 1 hour.

1 (20 ounce) can crushed pineapple, drained
3 (16 ounce) cans whole cranberry sauce (not jellied)
1/2 cup chopped walnuts
1 (16 ounce) package frozen strawberries, thawed and drained
1 (6 ounce) can mandarin oranges
Shaved apples
Orange zest (not sure how much)

In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Mix in orange zest.  Cover and chill overnight before serving in glass serving bowl.  The truth is, you can’t screw this up.  Just drain out the juice, or it will be too watery.  And if you want more mandarin oranges in it, just add them.  Everyone, EVERYONE, loves this, and it’s so damn easy.  The shaved apple idea comes from my father’s wife, Carol.  She uses McIntosh.  I’ll use HoneyCrisp apples.

STEPHANIE’S TRADITIONAL SAUSAGE COUNTRY STUFFING (I found the base of this on the internet somewhere, from someone who wanted a LOT of stuffing, just like I do).
16  ounce bag stuffing cubes
16 ounces cornbread cubes (or use fresh, cube yourself and dry out in oven)
1 1/2 lb. sweet sausage, casings removed
4     cups celery, fine chop
3     cups onions, fine chop
1     cup water chestnuts, canned sliced
3     cups nuts (1 c. toasted walnuts, 2 c. pine nuts) coarsely chopped
1 1/2 cups golden raisins
2  apples, peeled and diced
1     bunch fresh parsley, chopped include stems
1     tablespoon dried sage, or 3 tbl. Fresh sage
1     tablespoon dried rosemary
2     teaspoons dried thyme
1     teaspoon fresh coarse ground black pepper
3     eggs
5     cups chicken broth
4     ounces butter, divided *keep in mind 1 ounce=2 tbl.)

1. In a BIG ASS bowl, add both bags of stuffing or bread mixtures.
2. Melt 4 tbl. butter in pan, add sausage, cook until it loses most of its pink color.  Add fat and broken up sausage to stuffing mix bowl.
3. Chop the onions, celery, water chestnuts (coarse chop), toasted pine nuts or walnuts, & parsley and add to pan with butter, cook until onions are soft.  Then combine with the stuffing mixes in the BIG ASS bowl. Toss with hands.
4. Add sage, rosemary, thyme, pepper & toss again.
5. Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
6. Add 2 cups of chicken broth to eggs & mix.
7. Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it’ll cook eggs).
8. Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
9. Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
10. Place in lasagne pans (goal – no more than 2 inches thick in pan).
11. Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake at 325 degrees for 25 minutes covered & 15 minutes uncovered for a nice crust – adding more broth along the way to prevent drying out (but do not want mush either).  Serve in enormous silver bowl, warmed.

pregnant twins


  1. Glazed carrots for sure! Gotta have carrots on Thanksgiving. Yum, this post made me hungry and also made me think our menu for Thanksgiving is rather plain and boring. But at least I was able to convince my boyfriend that "easy" isn't always the best way to go and Thansgiving IS about spending a lot of time cooking. Bring on the fresh turkey from Fresh Market and BOO to the pre-cooked honey ham one he did last year.

  2. That all sounds yummy. Particularly your cranberry compote and your stuffing. I say go with some glazed carrots too. yum! I love Thanksgiving dinner.

  3. Cornbread. Yes, it's a starch but it is SO yummy and isn't this one of those "glutton" holidays anyway? Have the person in Houston bring some fromm Eatzi's. No need to reinvent the wheel.

  4. For one: I could NEVER come up with a meal plan that fabulous! While I LOVE food, I am completely hopeless when given an apron and even a recipe book.

    Two: Can we come for dinner? I mean wow! From the sounds of it – you couldn't get much better from a five star restaurant …….

  5. oh, brussel sprouts. absolutely. with all those other very sweet and warm colored foods, something green and brusselly should be a tasty balance.

    i tend not to like stuffing, but yours sounds scrumptious. i'd ask for a recipe, but that just might take away your fun, being a decadent foodie and all.

    while you ask people, please carry some piece of paper to simply tally yes or no responses. i am most curious about the people who tell the truth about not being happy. i once asked a woman how she was at a walgreen's counter, and she said "really? i've had a terrible day. i can't wait to go home." i wanted to ask her to coffee in that instant to help her neutralize the feeling of being alone, but strangely – it was a busy line and i was swept away just as fast as i could muster up the plan.

    good luck learning more about the human condition. in your rated-g borat-style adventures. you shouldn't offend too many people… you're pregnant.

  6. Honestly, I would be so disgusted if you walked up to me as a random stranger and demanded to know if I was happy. I can't stand shit like that. I don't want strangers to talk to me, unless they need me to move out of their way, or want to ask for directions or the time or something. I'm not on this earth for your social experiment, for your entertainment. And if I'm NOT happy, you're not going to honestly give a shit, or do anything that will get me closer to being happy.

    Maybe what with living in the South, where people are more concerned with manners, you'll get gentler reactions than you'd get from me.

    For your Thanksgiving menu, you're missing The Food Before The Food – the cheese and crackers, the dip inside the breadbowl, etc.

  7. "I love this kind of Thanksgiving, where there's no family drama, and it's young and fun, no have-to's."

    Thats the kind of Thanksgiving I want as well. Besides being my favorite holiday, this year it falls on my birthday and I'm turning 23 (23 on the 23rd!) and I think I want to stay at my apartment with my boyfriend and some friends and eat and drink!, to my hearts content…but I'm so worried about hurting my mom's feelings (and having a sober birthday).
    I'm glad you posted this, here's to the no-have to's, I'm sure my mom will only be mad for a few days anyway. haha

    But enough about me- I would say you have to make the brusell sprouts. I use pancetta in mine and they are beyond good(never heard of the maple syrup, but it sounds good, if not a touch too sweet on the same menu as the sweet potatoes. And I second the person who said Cornbread, with some maple pecan butter. Yum.

  8. go shaved brussel sprouts with garlic, pecans and shaved parm….
    whats your mac and cheese recipe. we are adding that to our thanksgiving as well but i cant seem to find a recipe that suits…

  9. same brain! same brain! I've been working out my t'giving offerings all day. I can't imagine you're missing a thing (that's a TON of food!) but if you need something else check out this recipe for brussels sprouts

    and I'll even answer your question for you: no, I'm not happy; but I'm getting there. I was up at barnard this weekend, which did a lot by way of bringing a huge smile to my face.

  10. P.S. If I noticed the person asking the question was pregnant, I would seriously reign in my disgust and lie and say something to make her feel good.

  11. You've got orange, green, white and red on the plate already. How about a corn pudding (granted, still in the starchy food realm). Then again, maybe a salad of baby greens, goat cheese crumbles, candied pecans and a simple vinagrette? That one moves pretty fast at my house.

    FROM STEPHANIE: Two pregnant ladies. We're not allowed to have goat cheese (which kind of kills us). Or Feta. Or Brie. I love making spinach pie, but with all the cheese I cannot have, I'm too afraid to make it. Also, it's damn rich, anyway. Same with creamed spinach. Can't go there.

  12. The other question I think too many people breeze through is "How are you?". We're so programmed to say "Good, and you?". But no one really ANSWERS the question.
    Just the other day my husband and I were discussing the "are you happy" question. It's so good to check in with yourself once in a while. inventory, you know? I mean, if you're not happy, well, what are you waiting for?!
    I'll be curious to hear people's responses. Keep us posted!

  13. Cream of mushroom soup? In macncheese? That's crazy.

    Isn't he originally from the south? And he doesnt like his macncheese rich and gooey?

    Tell Phil he's in the south now and toss the cream of mushroom soup. I dont know why but the idea of cream of mushroom soup in macncheese makes me laugh.

  14. You need some green leafies; mustard greens, collard greens, spinach, swiss chard, etc. Carrots are too starchy. Spinach does not need to be creamed. I make divine swiss chard sauteed in olive oil with toasted pignoli huts and dried currants – delicious and pretty.

  15. for phil: do it for love, and do it because you will love it to. it is the BEST mac and cheese i've ever made. and it serves a ton so you can adapt if if neccessary – i halved it and it was still big. i subbed some of the white cheddar for gruyere cheese and then added a layer of procuitto (unnecessary along with this meal) – but seriously – yum. and you could make it ahead and then re-heat in the oven, it was just as good the second day.

  16. Stephanie,
    Your menu sounds beyond amazing! I wish you and Phil and your whole Thanksgiving crew a happy, healthy holiday.

    Oh, and my fiance would go wild for that stuffing…are you opposed to sharing recipes?

  17. I'm with Jen – you need BREAD. Yummy, fresh, white bread with creamy butter. Or sourdough. Or better yet, the most delicious rolls my mom used to make – can't remember the name – where you cut the dough into 1/2 thick circles (about 3" across) – dab one side in butter, fold them over and poke them down with your finger, and then bake them in a buttered pan. *That* is Thanksgiving food.

    Oh – pumpkin pie and pecan pie too (my grandmother was from TX and we always had tons of pecans around…)

    Have a great time!

  18. My mom always makes this awesome spinach dish for thanksgiving – fresh steamed spinach served cold topped with a generous layers of chilled carmelized onions and sprinkled generously with pomegranate seeds. She then makes a lemon vinaigrette which gets poured on top – it's deeelish and isn't sinful at all. It's a great light contrast to all the rich and heavy Thanksgiving yummies.

  19. I'd die for your candied sweet potatoes recipe. And the spiced pumpkin soup while we're at it. Do you ever post recipes?

  20. Mmm, the soup sounds wonderful. Wish I had had some on this dreary day in St. Louis.

    Also, I keep cracking up at Julie's comment, thinking she's writing about "mancheese" rather than "macaroni and cheese."

    I do not like my mancheese rich and gooey, if anyone is interested. :)

  21. Sorry.

    macNcheese :)

    Butter,condensed milk, tons of cheddar cheese (easily 4 cups), cook the macaroni in salt water, two slightly beaten eggs, salt and pepper.

    Goooooooey goodness that every southerner likes.

    I like my mancheese kind of musky and sweet, warmly tucked under the nuts.

  22. Gravy! Don't forget the gravy!

    Also, how about roasted asparagus with a little EVOO, sea salt, and freshly ground pepper drizzled on before roasting? But then again, those would look too similar to the green beans…

    Hmm, steamed fresh corn is always a good option (but another carb), steamed brocolli, or califlower, roasted or grilled eggplant drizzled with a little balsamic, evoo, salt & pepper is also delish. Braised shredded cabbage is always a favorite of mine too (sauteed w/a little bacon, salt & pepper, then braised w/fresh chicken stock for about 30 minutes).

    So many options.

  23. I suggest serving roasted brussel sprouts. I got the recipe from the Barefoot Contessa. I'm guessing you know this recipe, but I'll write it out anyway. Everyone should try it – it's that good. Here you go:

    Preheat the oven to 425.

    Take some brussel sprouts, preferably fresh, and cut off the stem part, like you would a head of lettuce. Then slice each sprout in half (unless they're really tiny, then leave those whole). Put them in a large ziploc bag and pour in some good olive oil – enough to coat the sprouts completely. Then add salt and pepper to taste – I add A LOT. I like them salty like french fries.

    Line a cookie sheet with foil and dump the sprouts on the sheet. Roast in the oven for about 30 minutes. Check them once or twice and move
    them around, so both sides get roasted. After 30 minutes, they're done (and you'll wonder how you ever hated sprouts as a child). Enjoy!

  24. If I could pick any two foods to live off of, it would be cheese and bread so I'm so sad to know that you can't eat brie while you're pregnant but lucky for you, the bread is ok so I would suggest popovers… I'd never had them until my boyfriend's sister introduced me to them and they are definitely on my list of favorites. And they're super light so they'll be good with all the other food you're serving. They make them for Thanksgiving, save some, then stick leftover gravy, mashed potatoes and turkey in them and heat them up for snacks later. So good! I'm also excited for your recipes; they sound amazing! Thanks for sharing with us!

  25. I suggest serving roasted brussel sprouts. I got the recipe from the Barefoot Contessa. You probably already know about them, but I'll pass it along anyway. Everyone should try them – they're that good. Here you go:

    Preheat the oven to 425.

    Take some brussel sprouts, preferably fresh, and cut off the stem part, like you would a head of lettuce. Then slice each sprout in half, unless they're really tiny, then leave those whole. Put them in a large ziploc bag and pour in some good olive oil – enough to coat the sprouts completely. Then add salt and pepper to taste – I add A LOT. I like them salty like french fries.

    Line a cookie sheet with foil and dump the sprouts on the sheet. Roast in the oven for about 30 minutes. Check them once or twice and move
    them around, so both sides get roasted. After 30 minutes, they're done (and you'll wonder how you ever hated brussel sprouts as a child). Enjoy!

  26. One more thing- I love,Love,LOVE this thread. Everyone keep the ideas coming!!! Its so great to get new *food* ideas!

  27. Who doesn't like mashed? Mash peas or carrots into them, and they're even better. Pumpkin pie, and whipped cream for every dessert. And at least a one hour break between dinner and dessert. But mostly just a nice-sized crowd, with everyone in the kitchen at the same time.

  28. How freaky!! Just last night I wrote in my journal, "for once in my life I am happy"! I got rid of the useless boyfriend, am alone, and for once in my 30 years I am at peace! And it's an eerie calm, but ya know what?? I like it! Happy Thanksgiving, Steph! Give the gups a pat for me!!

  29. Deep fry your free range bird, but for the love of all I hold sacred, check to make sure there's nothing inside of it before you drop it in. Check it, check it, check it. Might sound like a rookie mistake, but it'll ruin that glorious bird in a milisecond if after it gets dropped in the fryer you aren't 100% sure it was checked to remove any bags, tags, or extras.
    Your menu sounds amazing! My mom is coming to NYC to visit me for the holiday. Any suggestions on holiday menus we shouldn't miss??

  30. Definitely glazed carrots. Or maybe some fresh Green beans?

    I'm happy, we just bought our first house together – YAY! Plus, we are going on our "honeymoon" in two weeks. Who couldn't be happier? That's more then one word.

    Have fun cooking!!

  31. Everything sounds wonderful, but maybe just throw a simple green in try aspargus sauteed with rosmary and garlic… sometimes to get a little formal you can tie individual packets of asparagus for everyone.. umm don't know what you could tie it with- maybe panchetta!!

  32. For the mac n cheese, try using heavy whipping cream instead of milk or condensed milk. Yummm! I'm with Phil, I usually stick to the ham and mac for the holidays.

  33. hmmm…brave concept…going up to people and asking if they are happy. i hope you'll share some of your more memorable answers. i wonder how i would reply if someone i didn't know asked me in a public place. would i give you the standard 'fine' or proceed to stammer around with my 'yeah, i think so.' i'm going to ask myself first.

  34. My boyfriend's mother and grandmother LOVE this recipe. It is pretty simple so you can mix it up a little (personally i would nix the soup though). I hope you, Phil and your guppies have a fanstastic thanksgiving.

    MACARONI AND CHEESE from the From My House to Yours cookbook.

    1 pound short macaroni
    Salt to taste
    8 tablespoons butter
    6 tablespoons all-purpose flour
    ½ teaspoon cayenne (I usually add more)
    Freshly ground white pepper to taste
    3 ¾ cups hot milk
    4 cups grated cheddar cheese
    ½ cup heavy cream
    ½ cup fresh breadcrumbs

    Preheat oven to 350 degrees. In a large pot of boiling salted water, cook the macaroni until al dente, about 10 minutes. Drain thoroughly.

    Meanwhile, melt 6 tablespoons of the butter in a heavy, medium saucepan, over medium-low heat. Add the flour and cook, stirring constantly, for about 4 minutes. (The flour mixture must foam as it cooks, or the sauce will have a raw-flour taste.) Stir in the cayenne, salt and pepper to taste. Whisk in the hot milk, about a cup at a time, and cook whisking constantly, until the sauce thickens. Reduce heat to low and stir in 2 cups of the cheese. Cook, stirring until the cheese melts, about 2 minutes.

    Combine the cheese sauce and drained macaroni in a large bowl and season with salt, if needed. Sprinkle ½ cup cheese over the bottom of a buttered 8-by-11-inch baking dish. Put one third of the pasta in the dish, top with another ½ cup of cheese, then repeat the layering twice, ending with cheese.

    Pour cream over the assembled macaroni and cheese. Melt the remaining 2 tablespoons of butter over medium heat. Add the breadcrumbs and stir to coat them well with the melted butter, then sprinkle over the macaroni and cheese. Bake until golden, about 30 minutes. Allow the rest for 15 minutes before serving.

    Serves 6

  35. Stephanie,

    I just discovered your site after reading the review of your book in People magazine (where I get half my ideas for my next books to read based on the reviews). I love everything about your style of writing…I have not read the book yet, but bought it as a Christmas gift for a friend.

    Anyway, I am dying for your recipe for the brussel sprouts with bacon and maple syrup!!!! I make one with pancetta, garlic and chicken broth.

    Can you share your recipe, or not?


  36. Where is the bread? Gotta have some sort of rolls that you brush with butter! Or some yummy bread that is warmed, and butter on the side, you need something to go with the gravy, HAVE TO HAVE GRAVY!

  37. I put peas and sauteed shitake mushrooms in my mac and cheese when I make it–SO good!!

  38. May I come to thanksgiving at your house? ;) hehe. Sounds like a fabulous time.

    I love the idea of asking strangers if they are happy. I will be interested to hear how they respond. I am one of those people who answers "how are you" with they honest answer no matter who answers and talks to everyone… I am always so surprised how people react to my openness.

    Please tell us how it turns out.

  39. My mouth started watering when I read “spiced pumpkin soup.” Please post the recipe! Please!

  40. Fabulous! I was going to shoot you an email for Thanksgiving menu ideas, because I’m hosting my first one this year > pot luck style. But, as Europeans we don’t know the musts and don’ts. I’ll attach this entry to my Evite.
    Have fun planning :-)

  41. I’m thinking the same thing. The re-posting doesn’t irritate me so much as the not labeling them re-posts, so I have to read through half the post before I realize.

  42. Thanks for that, and for any readers that are having difficulty chopping onions without the crying, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears!

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