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Re: What are you eating now thread?
Pulled lamb* with mint sauce. Roasted taters and parsnips. Yorkies. Steamed sprouts, leeks, savoy cabbage and carrots. Gravy.
*Some of the slow roasted lamb shoulder I did on New Year's day and froze down for later use.
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History is much like an endless waltz: The three beats of war, peace and revolution continue on forever.
However history will change with my coronation - Mariemaia Khushrenada
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