« Weekend Herb Blogging #430: il raccolto / the roundup | Main | Wortelstoemp »

April 29, 2014

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Debra

I love that crust and crumb on that bread. I am envious that you took this course.

Simona Carini

Thank you, Debra. We are lucky to have such a resource in our community.

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briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
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