500 Vegan Recipes

See Typos?

Let us know if you see typos or errors in the book. We’ve all worked really hard to avoid that, but it’s pretty much a given that every first edition of a book is gonna see a few of these.

We thank you in advance for pointing out anything that doesn’t look right, and sincerely apologize for those errors and misprints!

Here is an up-to-date list of what was found.

500 Vegan Recipes Typos and Corrections

Pg 25: In the Chocolate Almond Cookie Dough part of the Cookie Crumble Granola, in directions, please be sure to add the milk slowly and as needed so that the dough doesn’t end up too sticky/wet.

Pg 423: After several readers having issues with the batter, I remade the cake tonight adding 3/4 cup almond milk to the batter with excellent results.  So please add 3/4 cup  nondairy milk to the other liquid ingredients.

Pg 67: The formatting for the Pumpkin Carob Muffins is off. The word “chocolate” in the recipe description starts a new paragraph, sort of to the side!

TOC: States Chap 4 starts on page 73 when in actuality it starts on page 77

Pg 74: Speculaas Muffins with Chocolate Ganache: Speculaas cookies are called “Danish” cookies in this recipe. They are Dutch.

INDEX: If you look up green bell pepper in the index, it says they are included in the recipe on pg. 55. It’s actually 54 for Cast-Iron Skillet Frittata, Four Ways.

Pg 161: For the Mustard & Spinach Smashed Potatoes recipe, the ingredients section states that the sour cream recipe is on page 306. The sour cream recipe is on page 302.

Pg 386: Recipe for Sablés Marbrés: only preheat the oven once the cookies have spent the hour in the fridge, not before.

INDEX: From a tester/reader: This isn’t a typo, just something I wonder if could be addressed in the next book? The index is a bit annoying. I knew I’d seen a risotto made with barley – I looked up barley, but the only listing is for barley chilli, then lots of page numbers. I also looked up cranberries, and there isn’t a list of recipes, just a list of page numbers. I much prefer it when the actual recipe titles are listed, not just he page numbers.

Pg 52: For Muffin Cup Quiches: The amounts of the ingredients for the variations are actually an amount to make HALF of that recipe with that variation, and if you want to make them all with just one variation, you’d have to double the amount.

Pg 429: German Chocolate Cake: There is supposed to be 1 1/2 cups (300 g) sugar in the cake batter ingredients, and added to the instructions in the same step as mixing together the milk, yogurt, applesauce, oil and vanilla.

Pg 293: “Yield” missing in Chili Water recipe, Yield: Just under 1 cup (225 ml)

Pg 84: Avocado Cilantro Hummus, “their”, not “there”

Pg 314: March of the Figs Quick Bread, Medjool is a date, not a fig

TOC: Table of Contents says that Chapter 10: Faux Meats begins on 185; it starts on 195.

Pg 372: Booze It Up Cookies is missing cornstarch! Add 1 1/2 tablespoons (12 g) cornstarch of it, at the same time you add flours. Bake 14 minutes.

Pg 190: Mexican Shepard’s Pie: The oven temp should be 350°F.

Pg 89: Brazil Nut Bleu: Weight of chia seeds should be 20 g not 9 g

Pg 137: Smoky Black Bean Soup: The directions should read:
Rinse, sort and soak your beans overnight. Rinse and strain beans.
Bring a large stock pot, with a tight fitting lid, of water to boil, add beans and reduce to a simmer. Cover, and simmer for 60 to 90 minutes, or until beans are tender. Drain beans and set aside.
Using the same pot, melt butter over medium low heat. Add onions and garlic and a pinch of salt. Sweat until fragrant and translucent, about 10 to 15 minutes.
Add in water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke and tomatoes, and stir well.
Bring to a boil. Reduce to a low simmer. Cover and simmer for 90 to 120 minutes…checking every once and a while to stir. If your pot lets out a lot of steam while it’s covered you may have to add more water to prevent burning.
Fish out bay leaves before serving. Serve garnished with sour cream and/or avocado slices. Freeze any leftovers.

63 Responses

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  1. Nora said, on November 14, 2009 at 5:43 pm

    The formatting on page 67 for the Pumpkin Carob Muffins is off. The word “chocolate” in the recipe description starts a new paragraph, sort of to the side!

  2. jonimarie said, on November 25, 2009 at 1:30 am

    TOC states Chap 4 starts on page 73 when in actuality it starts on page 77

  3. mihl said, on November 26, 2009 at 4:43 pm

    Page 74 – Speculaas Muffins with Chocolate Ganache:
    Speculaas cookies are called “Danish” cookies in this recipe. But they are Dutch/Belgian if I am not mistaken.

    • Celine said, on November 26, 2009 at 5:40 pm

      really? I don’t remember having written anything about their origin! thanks, C.

      • Aster said, on March 21, 2010 at 7:12 pm

        They’re Dutch, for sure. So probably also belgian, but I’m dutch, and i know for sure speculaas is Dutch. It’s written exactly the same way.

  4. Elaine said, on December 5, 2009 at 11:55 pm

    Hey there,

    Loving your book. Thanks for teaching me how to cook.

    If you look up green bell pepper in the index, it says they are included in the recipe on pg. 55. It’s actually 54 for Cast-Iron Skillet Frittata, Four Ways.

    Elaine

  5. tahinitoo said, on December 6, 2009 at 5:53 am

    For the Mustard & Spinach Smashed Potatoes recipe on page 161, the ingredients section states that the sour cream recipe is on page 306. The sour cream recipe is on page 302.

  6. Celine said, on December 6, 2009 at 9:46 pm

    recipe for Sablés Marbrés: only preheat the oven once the cookies have spent the hour in the fridge, not before.

  7. efcliz said, on December 7, 2009 at 5:12 pm

    This isn’t a typo, just something I wonder if could be addressed in your next book? The index is a bit annoying. I knew I’d seen a risotto made with barley – I looked up barley, but the only listing is for barley chilli, then lots of page numbers. I also looked up cranberries, and there isn’t a list of recipes, just a list of page numbers. I much prefer it when the actual recipe titles are listed, not just he page numbers.

    And by the way, that barley risotto was just gorgeous!!

  8. jonimarie said, on December 27, 2009 at 6:01 pm

    For Muffin Cup Quiches:
    The amounts of the ingredients for the variations are actually an amount to make HALF of that recipe with that variation, and if you want to make them all with just one variation, you’d have to double the amount.

  9. mollyjade said, on December 31, 2009 at 7:17 pm

    For the butter bean dip, is 1 cup of chopped scallion correct?

    • jonimarie said, on December 31, 2009 at 11:39 pm

      yes, ma’am! this dip has a very “green” flavor! get choppin :)

      • mollyjade said, on December 31, 2009 at 11:41 pm

        Thanks! It had a super oniony flavor, but I think it must be because my scallions were huge.

  10. Elissa said, on January 9, 2010 at 9:05 pm

    Love the cookbook! However, I had a few problems with the German Chocolate Cake recipe on page 429.

    Any chance that the 4 cups of flour is a typo? Also, there is no source of sweetener in the recipe… just wondering if that’s omitted for a reason or also a typo. The batter was extremely dense (not even spreadable in the cake pans!). Once the cake was baked, I tested it, and it was very dry and bitter.

    Can’t wait to try everything else!

  11. jonimarie said, on January 9, 2010 at 9:53 pm

    Elissa…OMIGOODNESS!!! That would be a bitter cake! There is supposed to be 1 1/2 cups sugar in the cake batter, and yes 4 cups flour, to make 2 nine inch cakes so it can be layered.

    • Jennifer said, on May 2, 2010 at 4:35 am

      I just made the batter for the german chocolate cake and thought, “It’s not even sweet.” It was really dense, but I added about 1/2 cup maple syrup and 1/2 organic cane sugar, trying to avoid throwing the batch down the drain. It is cooking now, so hopefully it turns out ok.

      • jonimarie said, on May 2, 2010 at 1:36 pm

        Jennifer…ARGH! I hate typos!!! Hopefully this works out for you…let us know!

  12. Nora said, on January 10, 2010 at 8:33 am

    also, is there supposed to be a 1/2 cup (or however much it says) of sesame oil in the avocado cilantro hummus? that’s SO MUCH, considering that sesame oil comes in these tiny little bottles and is very strong. when i made it, i just used a few drops!

    • jonimarie said, on January 11, 2010 at 1:51 am

      The measurements are correct as written for the dip (1/2 cup olive oil and 1/4 cup sesame oil), and the testers liked it as written, but, as with all recipes, please feel free to adjust it to your own tastes, especially if you are trying to cut down on fat and calories. I remember one tester mentioning that she might use some of the liquid from the chickpeas in place of half of the oils in order to cut back on fat, but still have enough liquid to blend preperly…so that’s an idea :)

    • Lacey said, on January 11, 2010 at 1:33 pm

      I’m wondering if you are using Toasted Sesame oil instead of traditional Nora; regular sesame oil’s flavor isn’t very strong; but 1/2 c of toasted sesame oil in anything would be very overpowering.

      • jonimarie said, on January 15, 2010 at 3:36 am

        Lacey…good call! I use regular sesame oil, not toasted. Thanks for pointing that out. My bottles come pretty big too…like the size og a balsamic vinegar bottle. Maybe this helps Nora!

  13. Rusty M. said, on January 12, 2010 at 12:25 am

    Just wanted to thank you for such an extensive amount of recipes in one book. I haven’t made anything out of it that hasn’t been great. Thanks!

  14. Veronica said, on January 19, 2010 at 3:37 am

    Table of Contents says that Chapter 10: Faux Meats begins on 185; it starts on 195.

    Thanks for this incredibly impressive tome of a cookbook! The variety and ingenuity is just awesome.

  15. mihl said, on January 22, 2010 at 2:25 pm

    Page 314 March of the Figs Quick Bread
    “Choose between Calimyrna, Medjool, or Black Mission figs”

    Maybe I’m mistaken, but it’s medjool dates and not figs?

    That bread by the way, is so delicious!

  16. lklawless said, on February 9, 2010 at 5:00 pm

    On page 84, in the recipe for Avocado Cilantro Hummus, it says “As if avocados weren’t tasty enough on there own” – should say “on their own.”

    On page 388, in the recipe for Chocolate Hazelnut Cookies, it calls for 3 tablespoons of halved hazelnuts – is that right? That’s only about 9 nuts for a dozen cookies.

  17. itstartedwithafish said, on February 22, 2010 at 12:56 pm

    Not so much about typos, but first of all thank you for your Garlicky, mustardy brussel sprouts recipe.
    Now I am a believer in the powers of those little cabbage heads! I could eat them all day long.
    Only your “serves 4″ is way off lol I doubled the recipe and it served just the hubster an me, okay, our two kids gota few sprouts, too, – and we had your meatloaf and spuds, too!

    Too tastey, really!

    Now I have a serious question, – would you be interested in translating your book (or have it translated) into German?

    I have been praising your book so much, quite some folks are sad their English isn’t good enough for the recipes.

    And your recipes don’t call for too many fancy, 100% all American ingredients as many other books do, so it’s really sad for them …

    I’d volunteer for the job :oD

    Hugs, KiKi (who will buy Brussel sprouts again today ;o)

    • Celine said, on February 22, 2010 at 1:12 pm

      Du lieber Gott! what lovely things to say. Joni is responsible for the Brussels sprouts as well as the meatloaf & spuds, I’ll be sure she gets the compliments.
      as for the translation into German: it really isn’t up to us. I don’t know if the publishers have ever translated their books into different languages, but I’ll pass the inquiry onto them regardless.
      thank you KiKi!

  18. celine said, on March 2, 2010 at 4:55 pm

    the Booze It Up Cookies recipe is missing cornstarch! Add 1 1/2 tablespoons (12 g) cornstarch of it, at the same time you add flours.

  19. Bruce Clifton said, on April 24, 2010 at 3:59 am

    I had trouble with the Crispy Coconut Nuggets tonight. Mixing together the 1/2 cup each of coconut milk, coconut flour, and unsweetened coconut flakes, yielded a very dry, thick mass. Are these the right amounts for these ingredients? If so, how am I supposed to, “coat each nugget in the flour mixture” ?

    • jonimarie said, on April 25, 2010 at 4:09 am

      Bruce, I would suggest adding a little more coconut milk if your mixture is too dry. Are you using canned coconut milk or the kind from the carton…the kind from the can is much thicker, so that may be the culprit. The mixture should be thick, like a milkshake, but not so thick that you can’t coat the nuggets.

  20. Tiana said, on June 24, 2010 at 11:33 pm

    On page 190 for the Mexican Shepherd’s Pie it says to put it in the oven for 25 to 30 minutes but there is no temperature. Is it 350 degrees?

  21. Mihl said, on July 6, 2010 at 11:21 am

    I’m just making the mac and sleaze and measured the nutritional yeast. One cup was about 65 g and not 120.

    • Celine said, on July 6, 2010 at 11:26 am

      we follow measurements on packages of yeast, and 1/4 cup = 30 g according to that.

      • Celine said, on July 6, 2010 at 11:29 am

        and now I just weighed mine and it does indeed equal 30 g for 1/4 cup. could depend on the brand.

      • Celine said, on July 6, 2010 at 11:37 am

        clearly I have too much time (and nut yeast) on my hands: I weighed another brand and the weight is different. way to make it easy on us, brands!

  22. Laura E said, on September 8, 2010 at 2:55 pm

    Hi there,

    I have yet to cook many more recipes from the book but have already tried the yellow cake and triple vanilla cake. I’ve had the same problem with both though, being that there is no where near enough liquid for it all to bind together. Both times I’ve had to add a lot of extra canola oil, plant milk and yogurt (and tastes really, really good, but does not ‘pour’ as it is more like a stiff batter, and when it comes out of the oven it has a very ‘bobbly’ appearance although the texture is absolutely fine). The only thing I substituted was caster sugar for the granulated.

    I noticed that Elissa posted something similar about the German Chocolate cake saying it was so thick it wouldn’t spread. Just wondering if there’s a typo as the 1/4 cup of oil and 3/4 cup of yogurt doesn’t seem to be enough for 3 cups of flour. Or maybe the soy yogurt we have in England is thicker than in the US?

    Thanks for reading!

    Laura

    • Celine said, on September 9, 2010 at 4:47 am

      hi Laura! thanks for getting the book. I forwarded your question to Joni and you will get an answer soon, she’s fighting computer issues right now.

    • Bryce said, on March 11, 2011 at 8:45 pm

      With Triple Vanilla Cake, I had the same issues as Laura. My batter looked more like biscuit dough than cake batter. I kept adding soy yogurt and canola oil in a 2/1 ratio, along with 1 tsp vanilla extract per 1/3 c yogurt. I ended up adding maybe 2/3 c yogurt, 1/3 c canola oil, 2 tsp vanilla extract, then threw in 1/4 tsp baking powder to cover the extra volume. The layers baked with beautiful crowns. Between my smaller, 8-inch pans, and the extra volume, my batter was deep in the pan, requiring a cooking time of 37 minutes, so brown edges. Next time, I’ll try cutting the flour from 3 to 2 1/2 c.

      • jonimarie said, on April 25, 2013 at 2:37 am

        Hey guys, I just made another of the triple vanilla cake, and I definitely added some vanilla almond milk to my batter, too, so I am definitely adding it to the errata list, as needing to add 3/4 to 1 cup of nondairy milk as needed.

  23. jonimarie said, on September 12, 2010 at 4:12 pm

    Hi Laura, sorry it took so long for me to get back to you…

    I rechecked the recipes in the book and in my notes, and the measures are correct, though I can see why it seems so thick with such a small amount of liquid. Are you scooping or spooning your flour? Sometimes scooping gives you more flour than you actually need, but nonetheless, if your batter is too thick, you did exactly what I would suggest, by thinning the batter down with a little bit of plant milk to get a spreadable batter. I also forgot to mention in the recipe to smooth the top of the batter with a spatula so the top isn’t lumpy, so that is a good trick too, to prevent wonky tops!

    Thanks for getting the book and taking the time to write us! We really appreciate it :)

  24. Laura E said, on September 12, 2010 at 10:46 pm

    Lovely, thanks for getting back to me on that :)

  25. jonimarie said, on September 16, 2010 at 1:08 am

    In the Recipe for Brazil Nut Bleu on page 89 the weight of 2 tablespoons of chia seeds should be 20 g, not 9.

  26. Kelly said, on September 23, 2010 at 10:46 pm

    Hey…just made the Strawberry Bundt Cake and it was off…the texture is really gummy and it’s a shame since the batter tasted really yummy. There is no oil or fat at all in the cake, just wanted to make sure that was right.

  27. jonimarie said, on September 24, 2010 at 7:56 pm

    Kelly, I just had a look at the recipe in the book and compared it to my notes, and there is no typo…hmmm, I wonder what could have gone wrong? This is one of my favorite cakes, because it is so moist (but not gummy!) without being too heavy, hence the no added fats. The only thing I can think of is that it wasn’t quite done yet? I dunno. Just bummed that it didn’t work out for you :(

  28. Lesley said, on January 1, 2011 at 8:21 pm

    Hi, I am really enjoying your book! I do have a question about the ham fauxsage. It calls for 1/2 c gluten flour and 1/2 c garbanzo bean flour. When I mixed it up, it seemed much more liquid than most fauxsage batters I’ve made. Then, after I’d cooked it, the texture was not “meaty” at all (seemed more like the texture of uncooked cookie dough). I tried baking it longer but that didn’t change the texture.

    Is there supposed to be more gluten flour in the recipe? I am also wondering about the 1/4 tsp salt– seems like there ought to be more (although I can certainly adjust that to my own taste).

    Thanks so much!

    • jonimarie said, on January 10, 2011 at 1:03 am

      Hey Lesley, sorry it took so long to get back to you…I am a bit stumped by your query, as this recipe has been very successful for others so I’m a
      bit unsure what could have happened here. Maybe if you can give me a little
      more info on how you did things, so that I can take a gander at what
      could have gone wrong? Also, one thing to always make sure of is that you are using vital wheat gluten flour and not high gluten flour, as that can really muck things up.

  29. Lesley said, on January 17, 2011 at 3:17 am

    Thanks for getting back to me!
    Hm… definitely used vital wheat gluten flour (Bob’s Red Mill) and not just high-gluten. Maybe I was just expecting a chewier seitan. I will try it again with a little extra gluten!

  30. Rosy said, on February 20, 2011 at 8:45 pm

    Despite of cooking the black beans for TWO WHOLE HOURS according to the recipe Smoky Black Bean Soup (page 137), they were not softened enough. The recipe states you have to add a pinch of salt and a can of diced tomatoes with their juice to the soaked beans and then boil and simmer the lot.. That amazes me, since adding salt and acid ingredients very much slows the softening process of cooking beans.. Isn’t that common knowledge? Finally I used and emersion blender to get rid of the nasty bean skins… My advice is to add the tomatoes and the salt (or stock cubes) at the end of the cooking process. Usually black beans only need an hour of cooking time..

    • Jonimarie said, on February 21, 2011 at 12:04 am

      Rosy,
      Thanks for catching that, and you are correct, there is a short paragraph missing from the beginning of the directions!!! The recipe instructions SHOULD read:

      Rinse, sort and soak your beans overnight. Rinse and strain beans.

      Bring a large stock pot, with a tight fitting lid, of water to boil, add beans and reduce to a simmer. Cover, and simmer for 60 to 90 minutes, or until beans are tender. Drain beans and set aside.

      Using the same pot, melt butter over medium low heat. Add onions and garlic and a pinch of salt. Sweat until fragrant and translucent, about 10 to 15 minutes.

      Add in water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke and tomatoes, and stir well.

      Bring to a boil. Reduce to a low simmer. Cover and simmer for 90 to 120 minutes…checking every once and a while to stir. If your pot lets out a lot of steam while it’s covered you may have to add more water to prevent burning.

      Fish out bay leaves before serving. Serve garnished with sour cream and/or avocado slices. Freeze any leftovers.

  31. CJ said, on February 21, 2011 at 7:36 pm

    I have made many broths, but I thought I would see if you had anything new to add. I went to the index “Vegetable Broth” and it lists page 134. The only thing related is on the page is Coconut Curry Soup that contains “Vegetable Broth” . I agree the index is not very helpful, and appears to be generated by computer, and a not true index of recipes contained within the book, but kind of a word find. It might if the actual recipes were in Bold in the index. The book is great, I have the Kindle Version but went to the library to borrow the book, because the Kindle version is hard to skim, as the recipe titles don’t automatically float over the recipe, they may be on top or maybe on the previous page. (but that is not your fault) Very nice book.

    • JoniMarie said, on February 22, 2011 at 11:49 pm

      CJ,
      There wasn’t one in 500, but I had one in Cozy Inside…here it is:

      Home Made Veggie Broth
      Makes about 10 cups

      Ingredients
      1 tbsp olive oil
      1 onion, chopped
      2 leeks, chopped
      4 carrots, chopped
      4 sticks of celery, chopped
      12 cups of water
      2 whole bay leaves
      1 boquet garni
      4 cloves of garlic, unpeeled
      8 black peppercorns

      Directions
      In the of a large pot, heat oil and throw in the onion, leeks, carrots, and celery. Cover and cook for 5 minutes. Add water.
      Add remaining ingredients. Bring to a boil, and then reduce to a simmer. Simmer for 1 hour, returning every once in a
      while to skim the top of any foam. Strain and keep in an air tight container in the fridge for up to a few days, or
      premeasure and freeze for up to 6 months.

  32. rita said, on September 7, 2011 at 1:10 pm

    p. 133: Barley chili: 3 cups water or vegetable broth are 750 ml and not 705 ml as specified in the brackets.

  33. Kerstin V Kraasch said, on September 9, 2011 at 6:17 pm

    but a cup is 235 ml, which sums up at 705 ml if I’m not mistaken?

    • Celine said, on September 9, 2011 at 6:21 pm

      I just had to whip out my little calculator to make sure, but you are right Kerstin. 235 x 3 = 705. thanks!

  34. Sandi said, on October 22, 2011 at 4:04 am

    I just tried to make the handheld blueberry pies and what a disaster. I tried to handle the pie crust gently, but it wouldn’t roll out very well and when I did get it somewhat rolled out, it stuck really bad to the mat. When I went to put some blueberry filling, it was super runny so I realized I should only get the blueberries and not the juice. Threw that pie out, started another and this time it tore really badly. Went ahead and put the filing in and it burned right thru it. Decided I would wait until the filling cooled before ruining another 8″ round. Tried to roll out the 8 inch and it looked alright, placed the filling and it just wouldn’t cooperate. Didn’t even try to do the 4th round cuz I had to clean up the huge mess I made in the kitchen. I really thought this would be simple enough, but the pie crust didn’t seem right. Are you sure the measurements are correct? Can you offer any advice? This sure sounds like something really simple and I’d try it again, but really need to master this pie crust first. Any suggestions?

    • jonimarie said, on October 23, 2011 at 2:16 pm

      Hi Sandy,
      So sorry to hear about your blueberry mess. It always makes me sad to hear about a failed attempt at a recipe, especially when it leads to wasted time and ingredients.
      Just to be clear for others who might be reading this, you are referring to the Handheld Blueberry Pies in Hearty Vegan on page 244 (not 500 Vegan Recipes).
      Pastry crust can be tricky…but once mastered, it is very rewarding. The measures in the recipe are correct, and are the same ones that go all the way back to the hot apple turnovers in Cozy Inside.
      Your instincts were right about the blueberries…you don’t want too much juice, mostly berries, and allowing it to cool first is also a good call. I neglected to mention that in the recipe, so I will definitely add that to the list for reprints. As far as getting your dough to roll out properly, it seems as though maybe you need a tad more moisture. This is common as every batch of flour, and every kitchen has a different moisture content, so try adding a little bit more cold nondairy milk, 1 teaspoon at a time, until you get a nice rollable dough.
      Thanks Sandy…I hope you can get some yummy blueberry pie in your tummy soon!
      Joni

  35. Rosy said, on April 16, 2012 at 9:44 am

    I have a question, rather than a typo… In the Faux Meats chapter you tell people to bake the fauxsages in the oven, wrapped in foil. Why not steam them, wrapped in foil, in a steaming basket? It’s faster, doesn’t dry out the fauxsage as much as baking does and renders them a better texture. I personally prefer that method…

    • celine steen (@cakeonme) said, on April 16, 2012 at 9:51 am

      You could steam them too. I believe this was Julie Hasson’s creation, to steam sausages, and 500 Vegan Recipes came out sooner than that, so we had never heard of that method before then. That’s why. :)

  36. Leslie said, on October 28, 2012 at 7:54 am

    I wanted to make the nutty cheese recipe but it looks like A LOT of agar powder : is it a typo? Thank you!

    • Celine said, on October 28, 2012 at 7:58 am

      Not to worry, it’s not a typo.

      • Leslie said, on October 28, 2012 at 8:07 am

        Thanks for the quick answer!


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