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en route to audition at Vanderbilt
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dining on the road
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the artist's filet
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watching the snow, eating lunch
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they were gorgeous & delicious
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making chocolate eclairs
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Christmas breakfast 2008
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Father's Day cobbler
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gathered around the cobbler
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THE GREAT SOUP COOKOFF. My version of Ed Maye's fabulous minestrone he calls "Winter's Song."
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La Stupenda will also be singing ''Norma.''
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Chop potatoes bite-size, cook on stovetop, drain & set aside. Do not overcook.
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Can of white beans, Great Northern ok.
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Wash & drain beans, set aside with the cooked potatoes.
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Chop onions, carrots & celery, put into a big bowl.
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I mean a big bowl.
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Chop the parsley.
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Parsley ready.
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Chard, prepared likewise.
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We're on the way.
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And here are the tomato paste & roasted tomatoes all ready
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Thawing the chicken stock, which was made and frozen ahead of time
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Pour the olive oil into a big soup pot.
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First, in go the chopped onions, carrots, celery.
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Cook, stirring, for 5 minutes.
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Use wooden or plastic utensils.
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Add the chard.
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Parsley next.
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Oh yes.
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Now the chicken stock is thawed and ready.
