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I pressed it hard in a fine-mesh strainer to remove much of its moisture, then chopped it and added a heaping tablespoon each of grated parmesan and lightly toasted pine nuts (whole); a minced anchovy fillet or few chopped raisins would have been nice too, but entirely unnecessary.
I pressed it back.
"I pressed it," he says.
I pressed it and nothing happened.
Second, I pressed it upon my book club, and was worried they wouldn't like it either.
I pressed it, and she came closer and put her head on my shoulder.
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"Any time Alice Munro has a new book out," she wrote, "I press it on anyone I can.
Should I press it or risk them hearing a poorly daughter calling for some water?
Sometimes I leave the compote as it is, sometimes I press it through a sieve to remove the skins and pips.
Then I press it over night before cutting it into cubes and crisping it up.
When I press it, I feel a little pain".
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