Bow-tie pasta, fresh cherry tomatoes/garlic chives/basil from the gardenGood olive oil, tangy red wine vinegar, toasted seasoned bread crumbs
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I love to cook, I love to eat...
not always fancy, but always good.
I cook almost everyday, many meals are designed to carry over for a day or more...like my beloved pork chops. I rely mainly on a small countertop oven & have become expert on reheating certain foods.
I keep a loosely recorded recipe book of favorites and foods worth the repeat and an even looser record here.
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