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Food for Thought
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January 22, 2015
Cranberry Chutney
Cider-Braised Lamb Shanks with Porcini Mushrooms
Cucumber Salad
Sweet and Sour Dipping Sauce
Southern-Thai-Style “Had Yai” Fried Chicken
Boom Boom Shrimp
Veggie Stout Stew
Beet Bread
Carrot Ginger Pear with Coconut Milk Soup
Grilled Lamb Lollipop
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