The goop Cookbook Club

    This was not my idea. The cookbook club. Which is probably why it’s so good. While I have always liked the idea of a book club (sorta) I am just not that type of gal. Until one of my gorgeous girls suggested we do a different book club of sorts. A cookbook club! Now, as someone who gets in bed and reads cookbooks cover to cover as if they were novels, this idea was scintillating. We set off to find the ideal book to kick it off using the same criteria we would if we were choosing a novel, something challenging, beautiful, and with the possibility of becoming a classic. We landed on Roberta's Cookbook. And we smoked our own fish, dammit. Please cook with us and tell us what you learned, how you modified, and what the next instructional cooking club tome should be (@goop). Happy cooking.


    This week’s goop collaboration

    Jemma Sands
    The Goop Cookbook Club
    The Goop Cookbook Club
    Over the years, we’ve phased in and out of any number of book clubs: While it’s always nice to be able to prioritize time with a good novel (deadlines!), we always looked forward to the eating and chatting part best. So when some friends up in San Francisco told us they had flipped the book club convention on its head, and were doing a potluck-style cookbook club in its stead, we knew we had to institutionalize it here on goop—and hope that you all do it in tandem. Rally your friends, put a night in the calendar, divide and conquer, and start cooking.
    We decided to kick it off with Roberta's Cookbook, a lushly photographed Italian offering from the very popular Bushwick, Brooklyn-based restaurant. We chose it for a number of reasons, most notably because it's full of challenging and inventive recipes we'd probably never have attempted at home until pushed—many of which turned out to be easier than expected. (Stovetop smoker? New favorite trick.) We picked six delicious recipes—from sea urchin linguine to fried chicken—for an al fresco, family-style dinner party. We resisted the pizza recipes (for which they’re famous), because we thought you all might make them and tell us all about it. Share your @RobertasPizza home cooked dishes tagging @goop #goopcookbookclub and we'll regram our favorites.

      The Goop Cookbook Club
    Have thoughts about the next goop cookbook club contender?
    We’d love to hear them, too.

    Here, everything we made—with a few goopified shortcuts.

    All recipes are reprinted with permission from Roberta's Cookbook—our notations are in teal.
    Romaine, Candied Walnuts, Pecorino

    Romaine, Candied
    Walnuts, Pecorino

    Serves 2

    • 2 romaine hearts, ends trimmed,
      leaves separated
    • 60 to 90 grams (1/3 to ½ cup) roasted
      garlic dressing
    • 60 grams (2 ounces) Pecorino Romano
    • A handful of candied walnuts
    • Freshly ground black pepper

    Wash and dry the romaine leaves and put them in a very large bowl—the bigger the better. Pour half the roasted garlic dressing over the leaves, and using your hands gently scoop the lettuce from the bottom of the bowl up the sides. (We don’t recommend using tongs to dress this salad—or any salad. You’ll damage the leaves and you won’t distribute the dressing evenly.) Gently toss until the leaves are well-coated, adding more dressing if needed.


    • Roasted Garlic

      Makes 180 grams (1 cup)

    • 1 head of garlic
    • 175 grams (3/4 cup plus 1 tablespoon) good olive oil, plus a splash for the garlic
    • 1 garlic clove, peeled
    • 10 grams (2 tablespoons) Dijon mustard
    • 21 grams (1 ½ tablespoons) white wine vinegar
    • 28 grams (2 tablespoons) sherry vinegar
    • 2 large egg yolks
    • 5 anchovy fillets
    • Juice of half a lemon, plus more if needed
    • Kosher salt
    • Freshly ground black pepper

    Preheat the oven to 350°F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Give it a splash of water and a splash of olive oil. Bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for a little less than 1 hour. Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for another use (it's really good just spread on grilled bread).

    Put the roasted garlic, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined.

    While blending, add the olive oil in a slow, steady stream until it's incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired. The dressing will keep for a week in the refrigerator.


    • Candied walnuts

      Makes 180 Grams (2 cups)

    • 180 grams (2 cups) walnut halves
    • 2 large (not extra-large or jumbo) egg whites
    • 30 grams (3 packed tablespoons) dark brown sugar
    • 75 grams (1/4 cup) honey
    • Freshly ground black pepper
    • 5 grams (1 teaspoon) kosher salt

    Preheat the oven to 350°F. Put the nuts on a baking sheet and when the oven is at temperature, put them in. Roast for 4 minutes and then turn the sheet 180 degrees and roast for another 4 minutes. Remove them from the oven and let cool. Turn the oven down to 275°F.

    In a large bowl, whisk the egg whites until they begin to have body but not until they form soft peaks. Add the brown sugar, honey, and about 10 turns of a pepper grinder’s worth of black pepper to the whites, and combine.

    Add the walnuts to the mixture and mix with a wooden spoon until they’re all well coated. Spread them on a foil-lined baking sheet and sprinkle them evenly with the salt. Put them in the oven and bake for about 12 minutes. Then turn the baking sheet and bake for another 12 minutes; the nuts should be dry, not sticky. Remove them from the oven and let them cool. They’ll stay fresh for up to 2 weeks in a sealed container in a cool, dry place.

    The Goop Cookbook Club
    Maltagliati, Sungold Tomato, Parmigiano

    Maltagliati, Sungold
    Tomato, Parmigiano

    Serves 3 or 4

    • Pasta dough
    • All-purpose flour, for cutting the pasta
    • Some good olive oil
    • 2 pints Sungold tomatoes, washed
      You can use red cherry tomatoes in this recipe as well.
    • Kosher salt
    • Freshly ground black pepper
    • 80 grams (3 ounces) parmigiano,
      finely grated

    Lay the rolled sheets of pasta on a lightly floured work surface and crisscross them diagonally with a pizza cutter or a very sharp knife. (Maltagliati means "badly cut" in Italian, so don’t be too fussy—you want scrap-like, roughly triangular pieces of pasta, slightly bigger than bite-size.) If you’re not using the pasta right away, dust it lightly with flour, layer it between sheets of parchment paper on a sheet pan, cover tightly with plastic wrap, and refrigerate it for up to 8 hours.

    Put the cut pasta in a big bowl, and using your hands, gently toss it with a splash of olive oil.

    Get a charcoal or gas grill going on medium-low heat. Toss half of the tomatoes with a little olive oil and salt, and put them on the grill; if the tomatoes are small enough to fall through the grate on your grill, you might have to use a grill basket. Let the tomatoes cook slowly; they’re done when their skin is blackening here and there and they look like they’re starting to melt. Use a big metal spatula to transfer them to a bowl, and set aside.

    Put a large pot of generously salted water on to boil, and put three or four shallow bowls for serving in a 200°F oven to warm.

    Halve the remaining tomatoes and use the back of a big spoon to push them through a fine-mesh strainer into a bowl. Strain what’s in the bowl one more time. You should have a dark-colored tomato broth—thicker than tomato water but with no pulp. Season it to taste with salt and pepper.

    Divide the tomato broth among the warmed shallow bowls. Drop the pasta into the pot of boiling water and boil for 2 minutes. Using tongs, transfer the pasta from the pot to a big bowl and quickly toss it with a splash of olive oil and about half of the parmigiano. Transfer the pasta to the warmed bowls. Scatter the grilled Sungolds over the pasta, and give each bowl a drizzle of olive oil. Grate the remaining parmigiano on top, and serve.


    Pasta Dough

    Pasta Dough

    Makes 450 grams (1 pound); Serves 3 or 4

    • 300 grams (2 cups plus 3 ½ tablespoons) Tipo 00 flour*
    • 6 large egg yolks
    • 60 grams (1/4 cup) room-temperature water
    • All-purpose flour, for rolling the dough
    • divider
    • * This is Italian flour that’s much more finely milled than American flour. It makes lighter pasta with a really nice texture.

    Sift the flour (this is particularly key if the flour’s been sitting around for a while or if it’s been humid). On a work surface or in a big metal bowl, mound your sifted flour and make a well in the center.

    Put the egg yolks and a splash of water in the well. With your hands, break up the egg yolks and begin incorporating the flour into them a little at a time (if you’re using a bowl, put a kitchen towel under the bowl so it doesn’t spin around while you mix). Take your time. Work the mixture with your fingers and gradually pull in more flour from underneath and around it, adding more water if the dough seems dry.

    When the dough starts to come together into a mass, transfer it to a dry surface and begin kneading it. Push it, pull it, and push it back down again. Put the palms of your hands into it. Work the dough firmly until it’s one cohesive, smooth mass, about 10 minutes. Wrap it in a damp kitchen towel and let it rest at room temperature for half an hour. If you’re not using it immediately, wrap it in plastic wrap, refrigerate it, and use it within 12 hours.

    Attach your pasta machine to the edge of a clean, long work surface. Divide the dough into 2 baseball-size balls. Flatten them slightly with your hand and dust them lightly with flour. Set the pasta machine to the widest setting and feed one ball of dough into it four or five times in a row. Adjust the setting to the next widest and feed the dough through three or four times. If the pasta cracks along the side, fold the cracked edge over and feed the sheet through the machine again to smooth it out. Adjust the machine to the thinnest possible setting and feed the dough through. The resulting sheet of pasta should be about 1/16 inch thick—just short of being translucent. Repeat with the remaining ball of dough. Cover the sheets with a damp towel.

    Linguine, Sea Urchin, Chili

    Sea Urchin, Chili

    Serves 3 or 4
    This is delicious.

    • 100 grams (3 ½ ounces) sea urchin tongues*
    • Some good olive oil
    • 340 grams (12 ounces) dry linguine**
    • 2 garlic-cloves, peeled and smashed
    • A big pinch of chili flakes
    • Sea salt, preferably Maldon

    * Sea urchin—or uni, as it’s called in Japan—is popular enough now that you shouldn’t have too much trouble finding it at big fish markets or online. You’re going to get what are called "tongues"—so called because they look like tongues. The tongues are often referred to as roe, but they’re actually gonads.

    ** Look for "bronze dye extruded" dried pasta. That means it’s been made according to a centuries-old Italian method that leaves it with a slightly rough surface. That surface makes sauces cling to the pasta really well.

    Put the sea urchin tongues in a blender with a couple of splashes of olive oil, and blend it for a few seconds until it’s a smooth puree with the consistency of melted ice cream. Put the mixture in a refrigerator.

    Put a pot of heavily salted water on to boil, and put three or four shallow bowls for serving in a 200°F oven to warm.

    When the water is boiling, add the pasta to it. At the same time, coat a large sauté pan with olive oil. Set the pan over medium heat and add the garlic. Let the garlic color, and when the pasta is just about al dente, remove the garlic from the sauté pan and discard it, and take the sea urchin mixture out of the refrigerator.

    Transfer the pasta from the pot to the sauté pan with tongs, and lower the heat. Add a splash of pasta water to the pan and give the pan a shake. Add a generous pinch of chili flakes.

    Remove the pan from the heat and add another splash of pasta water and the sea urchin mixture, tossing it gently with the pasta and putting the pan back on the heat for a couple of seconds and then removing it again. You don’t want to cook the sea urchin at all—much the way you don’t want to cook the eggs when you’re making a carbonara. You want the sauce to have a creamy consistency; if it doesn’t, add a little more pasta water. When the pasta is well coated with the sauce, transfer it to the warmed shallow bowls. Sprinkle with a little sea salt over each bowl and serve.

    Pappardelle Duck Ragu

    Pappardelle Duck Ragu

    Serves 3 or 4

    • 4 garlic cloves, peeled
    • 4 sprigs thyme
    • 68 grams (1/2 cup) kosher salt, plus more as needed
    • Freshly round black pepper
    • 4 (400-gram/14 ounce) duck legs
    • Pasta Dough
    • All-purpose flour, for rolling the pasta
    • Some good olive oil
    • 1 medium onion, finely chopped
    • 3 celery ribs, finely chopped
    • 2 medium carrots, finely chopped
    • 340 grams (1 ½ cups) dry white wine
    • 1 (294-gram/28-ounce) can whole San Marzano tomatoes
    • 35 grams (1 ¼ ounces) 80 to 90 percent dark chocolate, finely grated
    • A pinch of chili flakes
    • A chunk of Piave Vecchio or Parmigiano
    • A handful of parsley leaves, chopped

    You can buy pre-made duck confit at the store—or even swap in chicken to save time. Also, this recipe is a little salty—you can make it healthier (and much quicker), by seasoning the duck legs with salt and pepper and browning them in the Dutch Oven. We made ours the day before and left it overnight to let the flavors deepen.

    In a big bowl, mix the garlic cloves and thyme sprigs with the salt and 5 or 6 coarse grinds of black pepper. In a shallow glass container or on a sheet pan, spread half of the mixture in a thin layer. Put the duck legs on the salt mixture, and cover them with the remaining mixture. Seal the container or cover the pan tightly with plastic wrap and refrigerate it overnight—at least 8 hours and up to 12.

    Lay the rolled sheets of pasta on a floured surface and use a pizza cutter or a very sharp knife to cut them into ribbons 1 to ½ inches wide. If you’re using the pasta right away, cover it with a damp kitchen towel until you’re ready to drop it in the pot. If you’re not using it right away, lightly dust it with flour, layer it between pieces of parchment paper on a sheet pan, cover tightly with plastic wrap, and refrigerate for up to 8 hours.

    Remove the duck legs from the salt, rinse them, pat them dry, and let them come to room temperature.

    Coat a big heavy-bottomed pot or a Dutch oven with olive oil and set it over medium-high heat. In batches, brown the ducks legs well on each side, 3 to 5 minutes per side, and then remove them from the pot and set them aside. Pour off all but 2 tablespoons of fat. Lower the heat just a little and add the onion, celery, and carrots to the pot. Let them soften for a few minutes, and then add the wine and give everything a stir. Add the tomatoes—juice and all—and stir. Break the tomatoes up a little with a wooden spoon. Return the duck legs, with their juices, to the pot, cover, and let everything simmer for 2 hours or more. The duck is done when the meat easily comes off the bone when it’s prodded with a fork.

    Turn off the heat, remove the duck legs from the pot, and let them sit until they’re cool enough to handle. Then shred the meat, keeping about half the skin and fat and discarding the rest along with the bones. Return the meat, fat, and skin (try the skin first; some people don’t like the texture. If you don’t, don’t add it) to the pot and set it over medium-low heat. Add the dark chocolate to the pot and stir. Check the seasoning and adjust if necessary.

    Put a large pot of heavily salted water on to boil, and put three or four shallow bowls for serving in a 200°F oven to warm.

    Coat a large sauté pan with olive oil, add a big pinch of chili flakes, and set it over medium-low heat. Put the pappardelle in the boiling water and cook for 2 minutes. Use tongs to transfer it from the pot to the sauté pan, and add a big splash of pasta water. Toss the pasta around a little and check the seasoning. Divide the pasta among the warmed shallow bowls and spoon ragu over each portion (there will be leftover ragu). Garnish with a few shavings of the cheese and a little parsley, and serve.

    Smoked Sablefish, Meyer Lemon, Cucumber, English Muffin

    Smoked Sablefish,
    Meyer Lemon,
    Cucumber, English

    Serves 4

    • 3.4 kilograms (3 ½ quarts) water
    • 575 grams (3 2/3 cups) kosher salt, plus more as needed
    • 175 grams (3/4 cup) sugar
    • 494 grams (1 pound) sablefish belly or loin*, skin on and bones removed
    • 2 to 3 cups alder wood chips
    • Unsalted butter
    • 4 English muffins
    • 3 Kirby cucumbers, peeled and diced
    • 1 lemon
    • Some good olive oil
    • Meyer lemon aioli

    * Sablefish, also called black cod, is a relatively abundant fish from the North Pacific with buttery white flesh that’s perfect for smoking. Some seafood watch organizations advise buying wild-caught sablefish from Alaska or British Columbia over anywhere else because of fishing practices. If you can’t find belly, which is slightly fattier, loin will do just fine.

    Mix the water, salt, and sugar together in a stockpot and set it over high heat. Bring the liquid to a boil and then turn off the heat. Let the liquid cool completely. Refrigerate until well chilled.

    Submerge the sablefish completely in the chilled brine and let stand at room temperature for 45 minutes. Remove from the brine, pat the fish dry, and refrigerate uncovered until completely dry (ideally overnight).

    Soak the wood chips in water for at least 20 minutes. Drain.

    If you have a charcoal grill, move the coals to one side of the grill and heat them until they ash over. Put the chips directly on the coals and put the fish, skin side down, on the side of the grill opposite the coals. Close the lid and open the vent over the fish.

    If you have a gas grill and a smoker box, put the chips in the box and place it over direct medium heat. Heat the chips until they start to smoke, 5 to 10 minutes. If you don’t have a smoker box, put the chips on a sheet of aluminum foil, wrap them loosely, and poke holes in the top of the foil. Place the package on direct heat until the chips begin to smoke. Smoke the sablefish using indirect heat (place it on the grate but not directly over the flame).

    To make a stovetop smoker, line the inside of a large wok with heavy foil. Place the wood chips in the wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok. (Make sure it doesn’t extend up the sides.) Set a 10- to 11-inch round baking rack over the drip pan. Place the fish, skin side down, on the grate, cover the smoker, and set the heat to high. When smoke appears, lower the heat to medium-high.

    We used a stovetop smoker, which is a great way to smoke small fish—we used 1 ½ tablespoons of wood chips.

    Stovetop smoker instructions
    Smoke the sablefish for 35 to 40 minutes, adding more alder wood chips as necessary to keep the smoke coming, until the flesh is firm to the touch and looks opaque.

    Let the fish cool. Then remove and discard the skin, and cut it into five or six 3 to 4-ounce pieces. (If you’re making sandwiches for four, you’ll have a little fish left over; it will keep in the refrigerator for a week. Make more sandwiches or add it to salads and breakfast spreads.)

    Preheat the oven to 350°F. Place the sablefish for the sandwiches on a sheet pan and put it in the oven just to warm it. Melt a little butter. Use a serrated knife to score each English muffin around the rim. Split the muffins the rest of the way with a fork.

    Set a large sauté pan over medium-low heat. Brush the split sides of the muffins with the melted butter and cook them, buttered side down, in the sauté pan until they’re golden brown.

    In a small bowl, toss the cucumber with 2 big squeezes of lemon juice, a pinch of salt, and a splash of olive oil.

    Spread a spoonful of aioli on the split sides of each English muffin. Place a few spoonfuls of cucumber on the bottom of four muffin halves. Top each with a piece of sablefish, add the muffin top, and serve.


    English Muffin

    English Muffin

    Makes 10 muffins
    These were a huge hit with the kiddos, too.

    • 11.5 grams (1 tablespoon plus 3/8 teaspoon) active dry yeast
    • 900 grams (6 ½ cups minus scant 1 tablespoon) all-purpose flour, plus more for dusting
    • 300 grams (1 1/3 cups) room- temperature water
    • 380 grams (1 ½ cups plus 1 tablespoon) whole milk, warmed to 80°F
    • 20 grams (1 tablespoon plus 2 teaspoons) sugar
    • 25 grams (2 tablespoons) distilled white vinegar
    • 12 grams (2 ½ teaspoons) canola or other neutral oil
    • 15 grams (1 generous tablespoon) baking powder
    • 12 grams (1 ½ tablespoons) kosher salt
    • Cornmeal, for dusting
    • Unsalted butter

    In a bowl, mix 1/5 grams (1/3 teaspoon) of the yeast, 300 grams (2 cups plus 2 heaping tablespoons) of the flour, and the room-temperature water together until there are no dry bits; this is called the poolish, or starter dough. Place it in a container that will allow the mixture to expand three times in volume. Let rest, covered with a kitchen towel, at room temperature for at least 8 and up to 12 hours.

    After this time, in a large mixing bowl, whisk together the remaining yeast with the milk, sugar, vinegar, and oil. Add the poolish to this mixture.

    In a separate bowl, mix the remaining flour with the baking powder and salt. Using a wooden spoon, combine the dry and wet ingredients together. Cover with a kitchen towel and set aside in a warm spot to rise until more than doubled in volume, about 3 hours.

    Turn the dough out onto a floured surface, and pat it down with floured hands until it’s about 1 inch thick. Use a 3 ¾-inch round cutter to cut muffins out of the dough. Place the muffins on a sheet pan that has been lined with parchment paper and dusted with cornmeal. Let the muffins sit for 10 to 15 minutes.

    Ideally, cook the muffins on an electric griddle set to 350°F. If you don’t have one, set two large nonstick sauté pans or two cast-iron skillets over medium heat. Grease the cooking surface lightly with butter and dust it with cornmeal. Cook the muffins for 5 to 8 minutes per side, turning them when the first side is done—each side should be a deep golden brown. Stored in an airtight container at room temperature, the muffins will keep for a week.


    Meyer Lemon Aioli

    Makes 302 grams (1 ¾ cups)

    • 15 grams (1 teaspoon) red wine vinegar
    • 3 grams (3/4 teaspoon) Dijon mustard
    • 1 large egg yolk
    • 1 small garlic clove, peeled and minced
    • 10 grams (2 ¼ teaspoons) water
    • 1.5 grams (1/2 teaspoon) kosher salt
    • 90 grams (1/4 cup plus 2 tablespoons) good olive oil
    • 300 grams (1 ½ cups) canola oil
    • Grated zest of 1 Meyer lemon
    • Juice of half a Meyer lemon
      If you can’t find Meyer lemons, regular lemons work, too.
    • 30 grams (2 tablespoons) chopped dill

    meyer lemon aioli
    In a food processor or using a whisk, mix together the vinegar, mustard, egg yolk, garlic, water, and salt. Add a few drops of the olive oil and blend or whisk to combine. Very slowly add the rest of both oils, blending or whisking constantly, until the aioli is emulsified. Stir in the lemon zest, juice, and dill, and check the seasoning, adding more salt or lemon juice as needed. The aioli will keep in the refrigerator for up to five days.

    Bane’s Fried Chicken

    Bane’s Fried Chicken

    Serves 4
    Brining the chicken is a really nice touch, as it locks in the flavor—this is otherwise a straightforward and easy recipe.

    • 3 ½ kilograms (3 ¾ quarts) water
    • 175 grams (generous ¾ cup) kosher salt, plus more as needed
    • 110 grams (1/2 cup) sugar
    • 6 grams (1 tablespoon) paprika
    • 5 grams (scant 2 teaspoons) cayenne
    • 3.5 grams (1 teaspoon) freshly ground black pepper
    • 8 boneless chicken thighs
    • Canola oil
    • 411 grams (about 3 cups) all-purpose flour

    Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar have dissolved, then remove from the heat and let cool. Refrigerate until well chilled.

    In a small bowl, combine the paprika, cayenne, and black pepper. Season the chicken pieces well with the spice mixture and add them to the chilled brine. Refrigerate for 24 hours.

    Remove the chicken from the brine, rinse it, pat it dry, and let it come to room temperature. Fill a cast-iron skillet with 2 inches of canola oil, set it over medium-high heat, and heat it until a cooking thermometer registers 350°F.

    Put the flour in a shallow baking dish. Dredge the chicken in the flour, shake off the excess, and add it to the oil in batches. Slide a fish spatula under the chicken pieces so they don’t stick to the bottom of the pan. Cook the chicken until golden brown and crisp, 12 to 15 minutes. "When they float, they’re done," in Bane’s words. Transfer the chicken pieces to a paper towel-lined plate, season with salt, and serve.

    American Nightmare

    American Nightmare

    Serves 1
    This goes down almost a little too easy.

    • 2 whole cloves
    • 2 lemon quarters
    • 2 ounces Booker’s bourbon
    • 1 ounce Vergano Americano*
    • ½ ounce Grand Marnier
    • Orange bitters
    • Big ice cubes
    • *This is a fortified wine from northern Italy that’s worth seeking out. It’s like a spicy, bittersweet sweet vermouth.

    In a cocktail shaker, muddle the cloves and lemon quarters. Add the bourbon, Vergano Americano, Grand Marnier, a dash of orange bitters, and 4 big ice cubes. Close the shaker and give it a vigorous eight-count shake.

    Rinse a rocks glass with orange bitters and fill it with 3 big ice cubes.

    Strain the drink into the glass and serve.

    The Goop Cookbook Club
    Food Styling: Valerie Aikman-Smith
    Photography: Erin Kunkel
    Flowers: Bloom & Plume

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    Jemma Sands
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