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Friday, February 10, 2012

New recipe, February 10, 2012

Watercress and Porkball Soup (used spinach because we couldn't find watercress), from The Chinese Cookbook by Craig Claiborne and Virginia Lee. Warming and tasty. We give it a 3 (we'd like to add some spiciness to it).

No wine, as we are headed to Tabernash to ski.

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