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"Even though Mila was supposed to get her blood pressure taken routinely, it either wasn't getting done or they would take it and then they would give up, because she would scream and cry," Roomberg said. "That can lead to a false positive. She only had it taken one time on her leg. That didn't show her high blood pressure. To get an accurate blood pressure on a child, you have to take it in the right upper arm."


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STALLONE: (singing) "It's the eye of the tiger, it's the cream of the fight. Risin' up to the challenge of our rivals -- and the last known survivor stalks his prey in the night and he's" ... You're mine, Santa!

I believe petit suisse can substitute for cream cheese in cake recipes. Also, it is fairly affordable in the European Francophone region. The petit suisse is fairly comparable in fat content to American cream cheese.

I know storing a case of cream cheese could be tricky in a Parisian sized apartment, but if you ever had a good reason to make multiple cakes it could work well. My dad never makes less than three at a time because they freeze so well, but I imagine your freezer is already full.

Samantha: Ever since I discovered the store-brand pâte à tartiner in France, I use that instead of Philadelphia. Also the Jewish grocers in the Marais carry cream cheese as well. But I did have a friend who brought me over a #5 brick of Philadelphia shortly after I moved to Paris, which was a great (but rich!) gift. 041b061a72


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