• 17Jul

    Trappist Beer Travels is a new book for those who love Belgian Trappist Brews and are interested in the eleven Monasteries/Breweries that produce them. This is a great coffee table book for those who appreciate Belgian Trappist beers and their history. The book is well written and includes history, travel tips, information on the beers themselves, and beautiful photos.

    Included in this book are Orval, Achel, La Trappe, Rochefort, Chimay,  Westvleteren, Westmalle, Zundert, Stift Engelszell, Tre Fontane, and Spencer.

    Wait, Spencer? Yes, Spencer Brewery (Saint Joseph’s Abbey) in Spencer Massachusetts (6o miles from Boston) is even included. It is a shame the Abbey does not permit tours of the brewery or jam factory, but there is a gift shop, and you can join in mass services and walk the well-manicured paths. I actually didn’t know that we have a Trappist brewery here on the East Coast.

    Saint Bernardus Brewery has a bed and breakfast and is only a 25 minute drive from Westvleteren? That’s perfect for us beer nerds! The research trips “required” while writing this book must have been amazing!

    -JAY

  • 29Feb

    Everyone has heard of soul food, right? We are talking about crispy fried chicken, collard greens, mac n’ cheese, coleslaw, and much more. I bet your mouth is watering just thinking about the amazing southern flavors, right? That is why Timothy Davis compiled a cook book, not only focused on southern cooking, but specifically on Nashville’s famous Hot Chicken in the Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville’s Beloved Bird.

    What is Hot Chicken? It is exactly what it sounds like, fried chicken with a blend of spices that give this classic dish quite a kick. Every time you crunch, you can taste the blend of cayenne pepper, subtle sweetness, and savory flavors.

    This book focuses on the Nashville style of hot fried chicken, as well as the history and culture surrounding it, but also includes their versions of most of your classics, as well. We took a couple of these recipes and tested them out just to see what all the craze was about.

    Hot Chicken ready to eat!A little background about the chefs preparing the meal: none of them were from the South, and each are clueless about the art of real Southern cooking. The first, a beautiful Latina from Peru, the second, a good Jewish girl from the ‘burbs of DC, and the third, an outgoing, free spirit from Australia. Because these ladies were far from experts in the Southern style, it was a unique experience, as preconceptions or previous experience did not get in the way of following the directions.

    The Meal:

    The cornerstone of the meal was, of course, the Traditional Hot Chicken. This recipe, according to the book, follows the basics in terms of spices, but also includes dry mustard, and a touch of sugar, for a slightly pungent, sweet taste that accompanies the savory, spicy flavor.

    The preparation was easier than originally thought, as it looks and sounds intimidating to perfectly blend a mix of spices, batter, shake, and fry. However, as you go through it, that perceived intimidation quickly fades. Another benefit is that you also don’t need a lot of equipment to make this dish. Of course, a fancy Dutch oven or fryer makes things easier, but all you really need is a big pan that can cover the pieces of chicken with the frying oil. In addition, to batter up the chicken the directions just call for a paper grocery bag. So simple.

    Hot ChickenHowever, we found that the directions were not “dummy proof” enough. The wording assumes that you have attempted to cook this type of thing before, so if you have no idea what you are doing, things could get a little confusing. Suggestions such as, “don’t batter all the chicken at one time, only batter as you go,” were left out. So the pieces that didn’t get fried first started to get a little soggy, which affects the texture of the crunch.

    The end result was pretty darn tasty. Like life, you figure it out as you go, and make adjustments accordingly. In addition, the beauty of having a cook book means that you have the power to change anything you don’t like. The only thing that the recipe lacked was salt, so a pinch was added to the chicken, the batter, and the paste; a great decision resulting in perfect flavor.

    As a final note for the chicken, you have two options for the paste that you brush on after frying it. You can use either some of the used fry oil, or bacon grease. We tried both, and we recommend that you use the bacon grease, because it has a better consistency and a greater flavor content.

    One of the side dishes was “Ma’s Slaw,” which was a vinaigrette-based coleslaw. Now, never having made coleslaw before, the preconception is that the dressing is mayonnaise-based. However, the apple cider vinaigrette dressing was unique, and a really nice change of pace. It was a hit, as everyone loved the sweet, tart flavor absorbed into the fresh cabbage.

    The directions here are pretty straight forward, but a word of advice, if you are going to prepare this recipe, make sure you start the process in advance. It takes 6-12 hours for the cabbage to marinate. For those of you who think that the apple cider vinegar is too pungent, sweeten it like we did, with some honey and a fresh squeeze of orange. You can also add in your own vegetables, like a few kale leaves, for a heartier taste and a more robust color variety. As a final decoration, throw on a few sesame seeds and you have one appetizing, gorgeous, and tasty coleslaw.

    The Pimento Mac & Cheese was our final side dish prepared. This is definitely a recipe you will never find out of the box, with a fantastic blend of cream, cheese, macaroni, and pimento peppers. The directions here were fairly clear and, again, easy to follow along. This was also the only dish done exactly by the book. It was absolutely delicious, but the chef said if she had it her way, she would have added a touch more salt and cheese for a delectably gooey consistency. Regardless, it did look great. With golden, melted cheese, creamy pasta, and a touch of red from the pimentos, the presentation was beautiful. It was difficult not to dive in face first.

    Finally, on to dessert, the Banana Pudding. Out of all the dishes prepared, this desert was the most stressful. It seemed so easy at first, but again, not all of these directions were dummy proof. Preparing not only banana pudding, but the elements inside, such as custard and meringue, proved to be a challenge. Overall, it took more time to figure out than it should have.

    During preparation of the custard, a hidden sentence stated to drain the custard in a chinois. One Google search later, while knee deep in cooking custard, turned out we didn’t have anything like that. Hmmm. It is a fine mesh strainer that gives a creamy consistency to things like custard. These are things that should be in the list of necessary kitchen wares before getting started. Oh well, slightly grainy custard still tastes pretty darn good.

    The final touch was the meringue that goes on top. In retrospect, the directions were ok, but it did not stress enough not to add the sugar until after the egg whites started to froth. So, round one failed. On round 2, a YouTube tutorial later, great success! Overall it tasted good, but it will be a mystery if the recipe is average, or the preparation. This Banana Pudding seemed pretty standard, so it may have been the lack of experience.

    Overall, we recommend giving this book a try, because everything that was eaten was thoroughly enjoyed. Nashville has got something great going on down there, with incredible soul in their food and a kick in their chicken.

    -EWL

  • 23Nov

    Amazing Chicken EnchiladasForget the age-old aphorism you learned during childhood “don’t judge a book by its cover.” Well, maybe don’t forget it…let’s just adapt it. You should judge a cookbook by its cover.

    I anxiously awaited the arrival of The Best of Bridge Cookbook. The publishers marketed it as a cookbook to “evoke all the goodness of home cooking” which will make you “feel good.” They said it would “inspire me.” Ready to be “inspired” by the 250 recipes, I ripped open the package the day it arrived at my apartment complex. The cover shocked me: egg noodles, something resembling chicken in an indiscernible sauce, and frozen vegetables.  That’s one way to market a cookbook, I thought to myself…but what do I know? I’m not a publishing company.

    Ignoring the bizarre cover photo I started flipping through the pages. “Don’t judge a book by its cover” rang in my ears. As an English teacher, I preach this saying in class. I instruct my students to be open-minded and give things a chance. I was rooting for this cookbook- I really was! Some recipes intrigued me- I began earmarking recipes to try.

    Just Peachy PorkFor any Canadians or cooking fans of the metric system, recipes are already adapted for different units of measure making this cookbook a breeze to use for cooks in any country. Best of Bridge does do a nice job categorizing the recipes easily. The book is separated into chapters by course or by protein. Additionally, another mode of categorization does happen. Recipe titles have a note underneath them when they’re “slow cooker“ or “fast-and-easy.” So, the cookbook is user friendly. There are some good qualities! But, I digress…

    I came across some strange sayings. It was as though the book is being narrated by some strange, close-minded, sexist kook. I could hear them prattling (these are direct quotes from the cookbook I remind you): “Sign on a divorce lawyer’s wall: satisfaction guaranteed or your honey back,” Why do husbands often talk in their sleep? It’s the only chance they get,” and “Never trust an atom. They make up everything.”  Mind you, these can all be found below recipes. They aren’t even all related to cooking. What is going on here?

    Ignoring the bizarre phrases, I decided to conquer 3 recipes: “Amazing Chicken Enchiladas” because I love Mexican food,  “Just Peachy Pork” because it isn’t something I would normally want to cook and it seemed interesting, and “Creamy Peanut Noodles” because the peanut sauce seemed simple yet delicious.

    The enchiladas were yummy the day they were made; however, when I went back for leftovers a day later, as I was cooking for one, the tortillas were soggy because of the sour cream and cream cheese laden filling. They did not store well. I should not have made the pork dish. Typically I love mixing pork with fruits- however, this recipe was way too sweet and the inclusion of canned peaches was odd and off putting. Very sugary. Too saucy. Gross.

    The “Creamy Peanut Noodles” did not disappoint. It was delicious and I ate the leftovers for days. The sauce was simple yet satisfying- and slightly under seasoned since I followed the directions exactly. I will use this recipe for years to come making adjustments to salt (adding it) and spice (adding more sriracha).

    I poured over all 250 recipes to find another 3 to get excited about and to try but I couldn’t. Overall, the recipes were not “soul-satisfying” nor did they seem “delicious” as the publishers describe. They were bland (rarely listing anything like “season to taste”) and somewhat trite.  Yes, some comfort foods are simple but….dozens of pages dedicated to sandwiches? Do people need that? Frozen foods as staples?  The only reason I wanted to get “back in the kitchen” was to discard this cookbook and look up some interesting recipes on Pinterest, Hatchery, or on the back of a Trader Joe’s baking ingredient box.

    I should have trusted my gut as soon as I saw the frozen vegetables on top of store-bought noodles pictured on the cover. I am better than that. You, dear reader, are better than that. Comfort food isn’t frozen vegetables. Comfort food is a properly seasoned meal that takes you to a specific place in time- to your grandmother’s house during winter, to a chic Asian restaurant, to a divey yet delicious Mexican taqueria- not to the frozen food aisle. If you wouldn’t eat what’s pictured on the cover, then you probably won’t enjoy eating the recipes inside. Lesson learned.

    -Guest Blogger, AXR (Alexa)

  • 09Oct

    Above are some good dishes/items I’ve tried in the last couple of weeks.

    What I’m reading right now: A Life Of Spice by Monica Bhide.

    And, I just received my newly released copy of the 25th Anniversary Edition of Chesapeake Bay Cooking with John Shields.

    -JAY

  • 15May

     

    Dessert For Two, a cookbook by Christina Lane, is such a wonderful and charming creation. This book is perfect for anyone who has a sweet tooth or loves someone who has a sweet tooth. The recipes in this book are mouthwatering cookies, puddings, miniature pies, tarts, cakes, popscicles, snacks and candies. The photography in the book is stunning and the writing has a great conversational feel. The recipes are deliciously evil but through Lane’s hard work of scaling down recipes, the risk of “accidentally” eating a dozen cookies disappears. As someone who struggles with poor willpower around sugar, I appreciate this. I also appreciate that Lane makes suggestions about bakeware (like getting adorable six inch pie tins and miniature loaf pans), but has alternative solutions if you find yourself living with a small kitchen that lacks miniature bakeware. I love the idea (as pictured on the cover of the book) of baking a miniature pie using a mason jar band as a pie tin.

    I tested three recipes. The first was a biscuit bread pudding with whiskey sauce. My husband is a bread pudding freak and he said that it was the best that he’s ever had. I’m not as passionate about bread pudding as he is, but this is the recipe that turned me into a bread pudding person. It is very easy to make  and you can use day old biscuits, which you can either make yourself or buy pre-made. I used refrigerated biscuit dough and made biscuits from that and it turned out beautifully.  It is sweet and rich and the recipe really makes enough for three generous servings. It is a gooey, sweet and decadent dish. Because it does not have eggs, the sauce is clear and is easier and faster to make than a creme anglaise.

    I also made the Pumpkin cupcakes with bourbon buttercream frosting. I got six cupcakes out of the batter and frosting rather than the four listed in the book. The cake itself is really good, and is moist with an interesting blend of spices. It is subtly sweet and spicy; I’d totally eat the cupcakes un-iced as a muffin. The buttercream frosting is very sweet, but it balances very well with the cake. These cupcakes were so delicious.

    Last but not least, I made the Salted Butterscotch Pudding Pops. I made them with Nielsen-Massey vanilla extract, which is my new favorite baking product.  This recipe makes amazing pudding that you can then turn into popsicles, or just eat as pudding. The recipe made enough for over four popsicles, and I had a mold for four popsicles, so I ate the extra pudding while it was still warm (it was really good). The popsicles were also quite tasty. My husband gave his seal of approval on the pops as well. This recipe is quick and easy, and makes a great summer treat.

    -JHC (Jennifer)

  • 19Dec

    bridge-option-new-8-copyBest of contains 225 recipes for special occasions. This feel good cook book is perfect if you are craving a bite of nostalgia. If you are hosting a party, going to a potluck, wondering what to do with your leftovers from a previous event, or even want a recipe for making an edible holiday treat to give to friends or family, this book has your solution. The recipes are straightforward, and for the most part are simple and pretty easy. Many dishes utilize items often kept in the pantry.

    The book has a retro feel and is written in a conversational style, allowing you to hear the voices of the authors. The Bridge ladies included some of their favorite quotes throughout the book and most of them gave me a good chuckle. I look forward to cooking and baking my way through this book. The baking section is especially interesting to me as it contains things that I’ve never made or eaten before, like Victorian Orange Peel Cake  (I think this is going to be on the menu for New Year’s Eve). I was also very  impressed by the edible gift chapter.  I love giving (and receiving) homemade presents for the holidays, and this book has some great ideas and recipes to make a really nice, delicious, thoughtful gift that is under $10.00  per person.

    My absolute favorite recipe that I made from this book  so far was the  Gingered Carrot Puree. The flavors in this dish are wonderfully bold without hitting you over the head. The sweetness of the carrots and the bite from the ginger marry very well together. The end result is a velvety puree that is  quick and easy to make. I loved this so much I’m pretty sure that I could live off of this gingered carrot puree alone.

    Honey Garlic Chicken Wings

    Honey Garlic Chicken Wings

    I made the Honey Garlic Chicken Wings for a potluck. They came out with a gorgeous golden brown glaze on the skin. The wings were tasty.  Hoisin Sauce, soy, honey, garlic and rice vinegar play off of hot pepper sauce. The recipe suggests an amount of hot pepper sauce, but says to do it to your tastes. I’d recommend doing at least the amount in the recipe because the flavor balance won’t be there without that heat.  I kept them very mild,  and the end result was a sweet, garlicy wing. The flavor was maybe a seven and a half  out of ten, but because they were so mild, they were very easy to keep eating. If I was making them just for my household, I’d have made them a little spicier for  better sweet/salty/ spice balance. This is a good make ahead item, I’d get the wings sitting in the marinade overnight next time before cooking to get even more intense flavor into the wings. As a plus, when you bake these and boil the marinade, your entire house will smell amazing.

    I  made the  Fantastic Fudge Brownies recipe. The end result was a rich fudge brownie, topped  with icing. They were a hit at a ten-year old’s birthday party as well as my husband’s office. To my personal taste, they were a little too sweet and too rich. Maybe I’m more of a cake-y brownie gal than a fudge brownie one.

    I also made the Peppermint Brittle recipe (also in the gift section). This is a super easy, fast recipe that allows you to make a really nice gift for someone in about ten active minutes of cooking and an hour to cool it down.

    The book also has a Microwave Peanut Brittle Recipe. It takes 8 minutes plus about an hour to cool to make some pretty delicious peanut brittle. I did make this (and forgot to photograph it), and sent it with my hubby to give to co-workers for holiday presents. It tastes good and goes from hard to very sticky once in your mouth. Caution to those with dental work.

    -JHC

  • 05Nov

    The Secret Life of Food was a delightful event hosted by the National Press club featuring Shirley Corriher and Susan Delbert. Shirley is a biochemist and winner of the James Beard Foundation award who just happened to write a couple practical and tasty books; Cookwise: The Hows and Whys of Successful Cooking and Bakewise: The Hows and Whys of Successful Baking. Aside from her impressive resume she is a delight to listen to. Her insightful and witty anecdotes about food and why it acts the way it does when interacting with other foods were both educational and entertaining.

    She covered such varied topics as why potatoes won’t get soft during the baking of an au gratin to why some crème brûlées come out like scrambled eggs instead of custard. The first issue has to do with acid from such sources as vinegar and the second due to the use of beet sugar versus cane sugar in the brûlée. Her animated storytelling was engaging considering most of what she was speaking on was heady science topics pertaining to food. Overall, the evening was a hit with demonstrations explaining how to fix a rock hard mess of chocolate in a pan by adding water and so much more delivered to a packed room. I am hoping she will do more events such as this in promotion of her books. I know I will be in attendance.

    As one would expect of such an event there were appetizers provided as well as Sangria and a cash bar. The Sangria was lovely with large chunks of apple inside that were particularly flavorful. The buffet-style offerings included mini spanakopitas, or spinach pitas, raspberry goat cheese tarts and deep fried ham and cheese balls. The spanakopitas were light and flaky filled with a mixture of spinach, feta, egg and herbs. It was a touch heavy on the dill for my liking but otherwise they were lovely, buttery and delicious. The tarts were a particular favorite of mine with a melt-in-your mouth crust topped with raspberry preserves and a touch of tangy goat cheese that blended perfectly. Luckily they made up for the more bland ham and cheese balls. The could have used a bit more seasoning in my opinion.

    But putting aside the sampling of foods, this was a night well worth finding parking downtown and trying to locate the entrance to the National Press Club. The levity, information and engagement provided by Shirley and her lovely assistant Susan Delbert were the jewels of the evening by far.

    -AMQ

  • 24Oct
    Bollywood Beer Can Chicken.

    Bollywood Beer Can Chicken.

    Read Grilling Like A Champion, and become one with your grill. Perfect for the novice or experienced griller looking to expand their repertoire. The book, edited by Rudolf Jaeger, is a great reference book. It  contains an equipment guide, information on fuel types, cooking times and temperatures by cut of meat, a spice and herb guide to help with recipe development, and cooking techniques for grilling and smoking. The photographs of the food in the book are honest representations of the recipes.

    Grilling LIke A ChampionThe book also contains over 100 delicious, international recipes, many that you might have made before with alternative cooking methods (in the oven or on the stove top), but have been adapted for cooking outdoors (including oven, rotisserie, dutch oven, wood-fired oven, charcoal/gas grills, smoker, and wok). Part of the charm of this book is that it pushes the limits of what you ever imagined cooking on your grill (or via other outdoor cooking methods). The book contains recipes for appetizers, main courses, sides, and desserts. Dishes that you’ve only ever made on the stove-top or in your oven are now presented to you in grill-able form. If you do not own a wood stove, or a smoker, you can easily use the recipes in an indoor oven or a grill with a smoker box. I tested the Bollywood Beer Can Chicken recipe. This was a solid recipe, utilizing  flavorful curry, coconut milk, spices, and beer (I used an IPA for mine). The end result was a delicious, moist, tender, flavorful chicken (pictured below). I was very pleased by how delicious the chicken turned out. I am looking forward to trying  more of the recipes in the book.

    -JHC (Jennifer)

  • 22Oct

    beerologyBeerology is like a great  friend who holds you by the hand and leads you into the grown up world of beer. The author, Mirella Amato is a Master Cicerone, a beer version of a sommelier (there are less than 10 people holding the same title in the world). She knows her beers inside and out, and shares her knowledge in a very personable way. Amato guides you through different styles of beer, breaking down flavor profiles and even what to pair your beer with.

    The book is easy to read, informative while being fun. Without getting mired in the details, this book explains how each variety is made and includes a short explanation of how the beer in question ends up with it’s particular flavor profile. This can really help you identify what you enjoy or dislike about particular styles so that you can seek out beers that you are more likely to enjoy. Your experience with beer might have been limited to one or two varieties or even a single brand, but after reading this book you may dare to try something new and might discover that you love something very different from your go-to beer.

    There is great value in this book for the beer connoisseur as well, as it provides suggestions for brands and pairings that you may not have tried (or even heard of), and also vocabulary to describe what you are drinking. As a beer connoisseur and home-brewer, I found the food pairing ideas to be revelatory. I had never thought about beer in the same way as I had wine, as something to be enjoyed with food, and it was a great way to re-frame how I think about beer.

    Some other takeaways:

    The book helped me to understand why I love Belgians, Stouts and Porters, Sour Beers, Saisons, and why I dislike IPAs. Prior to reading this book, I believed that I disliked IPAs only because of how hoppy and bitter they tend to be. Belgians, Stouts, and Porters have more malt characteristics in them and fewer hops compared to IPAs.The book provided enlightenment for why the hops in my favorite beers did not bother me . I discovered through Amato’s  explanation the difference between old world and new world hops. Old world hops are softer, less bitter and more about aromatics, my favorites being ones that taste like citrus and floral notes . New world hops are more aggressive and can be very bitter and are used for flavoring the beer.  IPAS that are made with old world hops are ones that I  may actually enjoy, rather  than the new world style hop infused IPAs. Before reading this book, I did not know much about how beers age . There are some good suggestions for what beers to age and how to age them.  Beers, like wine change with age, and some are designed to be able to be aged. The IPA I find overly hoppy today might taste really good to me in a year or two, because according to Amato, the hop notes fade with time and the malt flavors get intensified. After reading this book, I’m going to have to have to try some old world style IPAs and give them a shot.

    Beerology is a fantastic read, and I highly recommend this book for anyone who is looking to expand their beer horizons. It is also great for someone who is trying to help a less experienced beer drinker explore the world of beer.

    -JHC (Jennifer)

    Permalink Filed under: Books, Drinks Tags: , 1 Comment
  • 08Oct

    The Southern Foodie’s Guide to the Pig is perfect for people who are obsessed about everything pork, people who will sacrifice a day in the pursuit of the perfect piece of meat. Chamberlain spent over a year researching the most delectable ways of preparing pork. The book is broken down by parts of the pig, as well as a geographical travel guide, including recipes from the most lauded barbeque restaurants in the south. The book includes a myriad of brines, marinades, rubs, and sauces, as well as a few side dishes that pair well with pork. Just reading this book and looking at the pictures will get your mouth watering. Pro tip: Most of the recipes in this book require you to let something sit overnight, and or cook it all day. You must plan ahead, but it will be worth it. I tested two recipes from this book and found both to be very good. I cannot wait to utilize the travel guide and dine at some of the restaurants showcased in the book. I highly recommend this book to anyone who loves pork, barbeque, and foodie road-trips.

    Big Bob Gibson Bar-B-Q Championship bbq pork butt

    I tested the Big Bob Gibson Bar-B-Q Championship bbq pork butt recipe, which includes an injection and a dry rub. I injected my pork butts with the concoction of juices, salt and sugar. I learned very quickly that most of my injection would not stay in the muscle tissue, and would seep its way out. The recipe has a technical flaw in that in the left column where it lists ingredients it states 2 cups of barbeque sauce, but did not include the sauce in the directions. I added it to the rest of my dry rub (as it was listed under the dry rub ingredients). I am fairly certain that this is what the recipe intended for me to do, as the end result seemed right. I rubbed the dry rub over my pork butts and then got my grill going with some mesquite wood chips in the smoker box. If you do not have a grill or a smoker, you can roast your pork butt in a very low oven (between 200- 250 degrees).

    If you are using a smoker box in a grill, prepare to add an hour or two to your total cook time as you will be losing heat every time you put new wood chips in. I cooked two 6 lb pork butts using indirect heat in my grill with my smoker box over my one lit burner and it took 12 hours to cook. It was worth every minute of cooking time. The pork had a nice subtle smoky flavor and a beautiful crust from the dry rub. The meat was very moist, though did not taste particularly like the juices in the injection. The spice rub added great flavor, but did not overpower the flavor of the pork. Once you have your meat cooked and rested, you can slice it, pull it, or chop it. You can add your favorite barbeque sauce to the meat, if you like something saucier. As a side note, this meat freezes and reheats well.

    Sausage Cornbread
    This book features a few cornbread recipes. The sausage cornbread piqued my interest because I like sausage and cornbread, so I figured that I would enjoy the combining of the two. This cornbread was less bread and more a vessel for cheese and meat. The end result was slightly sweet but mostly salty cheese and sausage enveloped in bits of corn and golden yellow cornbread. I found that ultimately the cornbread tasted good, but I had issues with the amount of cheese in the dish. In my opinion, it was a little too cheesy for my tastes. I wanted to taste the sausage and cornbread more, and the cheese obscured that somewhat. I would make it again, but maybe tweak it to my tastes. However, I found it to still be a delicious dish, and it is hearty enough that you could serve it as a main course or as a hefty side.

    -JHC (Jennifer)

    Disclosure: From time to time, we are given free items (like this book), meals, or entry to events.

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