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top australian online casino payout This book scratches that itch I get sometimes for the fried stuff with gravy on it I grew up on. To me, it's kind of two good books smashed together. There's the recipes and then there's Bryant Terry's philosophy on wasting little, buying locally and eating seasonally. My favorite recipes so far are the Gumbo Z, creole hoppin' jean, citrus collards, smothered seitan medallions, and mixed mushroom gravy. They are all seriously good, beautifully-seasoned, and will make you glad you spent the time making them, which is good, because you will spend some time making them. The best recipes in this book are fairly complex and time-consuming, but it's hard to argue with a recipe for collard greens that my kids.

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