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I started subscribing to a Brazilian food magazine this month. Honestly, it was the first thing in a long time I've read from cover to back cover. At last, a fresh breath of inspiration. And hey, it's quite conservative, I must add.
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After plating lunch I decided to use some of my roast onions to create a rich and sinful bite: a quail egg, fried on the griddle, seasoned with salt and pepper, nestled in the sweet half caramelized onion.
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I hope to be around more. Cross my heart.
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