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« Put down the oak barrel and step back | Main | Cold Weather Cat Blog »
From the fabulous food blog, "Too Many Chefs," comes some wonderful midwinter, midday yumminess:
I must admit, I didn't use fresh Sage. I used dried, rubbed Dalmatian Sage. Nevertheless, it turned out tasty. Try it with an Alsatian Riesling or a New Zealand Riesling, such as Villa Maria's.
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