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20 October 2013

Comments

I like to combine that recipe and smitten kitchen's squash & farro salad. GP's beets & arugula make a great pair, but I also love sk's farro for texture & sherry vinegar (or lemon juice) for acid. Related note: I put pepitas on practically everything now.

I like everything in the GP book, but we can cut all of her dressing/sauce amounts by 2/3.

I read SK a little, but mostly, I find her slavering copy a little nauseating. I'm not all that romantical about food.

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