what a coincidence, I was just looking at this recipe last week. It just look so good I thought I had to try it. After reading your comments I'll have to make them next week, if I'm home. I am curious about one thing, what is a Banyuls vinegar?
I went to a culinary demonstration a few weeks ago, the chef made a pork tenderlion with aple and maple. Would you like the recipe?
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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