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Warm Hazelnut Cinnamon 5/4 CUP RAW HAZELNUTS i/4 CUI 1/4 CUP RAW ALMONDS 31/2 CUPS WATER 2 1/2-5 PITTED MEDJOOL DATES. TO TASTE 1 VANILLA BEAN. ROUGHLY CHOPPED 1/2 TEASPOON CINNAMON TINY PINCH OF FINE GRAIN SEA SALT (OPTIONAL) PLACE HAZELNUTS AND ALMONDS IN A BOWL AND COVER WITH WATER. IT'S PREFERREDTOSOAKTHEM OVERNIGHT (FOR 8-12 HOURS) IN THE WATER. BUT YOU CAN GET AWAY WITH SOAKING FOR 1-2 HOURS IN A PINCH. RINSE AND DRAIN THE SOAKED HAZELNUTS AND ALMONDS. PLACE NUTS INTO A BLENDER ALONG WITH WATER, PITTED DATES, VANILLA BEAN, CINNAMON, AND SALT COVERANDBLENDON HIGHESTSPEED FOR 1 MINUTE OR SO. PLACEANUTMILK BAG OVER A LARGE BOWL AND SLOWLY POU RTHE MILK MIXTURE INTO THE BAG. GENTLY SQUEEZE THE BOTTOM OF THE RAG TO RELEASE THE MILK. THIS PROCESS CAN TAKE 3-5 MINUTES, SO BE PATIENT. YOU SHOULD BE LEFT WITH ABOUT 1 CUP OF PULP IN THE RAG. RINSE OUT BLENDE RAND POUR THE MILK BACK IN. WARM IN DEHYDRA TOR OR OVER DOUBLE BOILER. YOU CAN USE A KITCHEN THERMOMETER TO MAKE SURE YOU KEEP TH E TEMPUNDER 116 FOR RAW. ENJOY! +rr TI 11
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А попаметку можно заменить на тату - и вуаля: перед нами человеческая женщина с пышными формами. А по поводу личности: Araragi Kun вряд ли её в душу отжарить собирался ;)