Feb. 12th, 2013

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Work has sort-of, kind-of resumed a more or less normal level. Lots of folks I hadn't heard from in a while are seeking me out, too (at reduced rates, go figure).

I prepared leg of lamb using the sous vide cooker, but an not at all sure the result is as delectable as that with, say, pork loin or pot roast.

Cheers...

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alexpgp

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