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Tag Archives: ginger

SPARKLING CELEBRATORY COCKTAILS

03 Friday Mar 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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aperol, blood orange, celebration, champagne, dinner party, easy, entertaining, friends, gin, ginger, guests, lemon, quick, sparkling wine

When hosting a dinner party I always like to greet our guests with a fun and delicious cocktail – to start the evening with a festive flair and set the mood.

These two libations are both topped with champagne – so our guests immediately feel sparkly and celebrated.

APEROL, BLOOD ORANGE AND MINT

aperol blood orange

Stir together 1/4 cup Aperol and 1/2 cup fresh blood orange juice. Pour into a glass, top with sparkling wine and garnish with mint.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

GINGER FRENCH 75

ginger french 75

1/4 cup sugar

1-inch piece fresh ginger, peeled and thinly sliced

1/2 cup gin

1/4 cup fresh lemon juice

sparkling wine

In a saucepan, boil sugar, ginger and 1/4 cup water, stirring until sugar dissolves, about 3 minutes. Strain.

In a shaker, vigorously shake ginger syrup, gin, lemon juice and ice until chilled. Strain into flutes, top with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray, January/February, 2015

www.rachaelray.com/

BURRATA BRUSCHETTA

05 Saturday Mar 2016

Posted by Ceri Wilkin in Recipes

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best, cheese, delicious, dinner, flavorful, friends, ginger, light, orange marmalade, party, pear, perfect, romantic

Following an early evening of appetizers with friends, I wanted to keep dinner simple and light, so I assembled this lovely bruschetta. The wonderful layers of flavor and texture completed the evening perfectly.

BURRATA BRUSCHETTA

burrata bruschetta

1 pear

2 tablespoons unsalted butter

1 piece of fresh ginger, 1 1/4 inches thick, peeled

1/4 teaspoon crushed red pepper

olive oil

1 clove garlic, crushed

salt

baguette slices

orange marmalade

1 ball of burrata

thin slices of prosciutto, pan fried until crispy

Slice the pear, removing the core. Heat butter in a skillet over medium heat. Add pear slices, ginger and red pepper. Cook until pears are brown on both sides, about 10 minutes. Discard ginger.

Set a large heavy skillet over medium heat. Add enough oil to coat. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.

Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata, top with pear and prosciutto.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, December 2015

www.nwaonline.com/

BLOOD ORANGE AND GINGER SPARKLER

13 Saturday Feb 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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easy, entertaining, friends, fun, ginger, party, quick, sparkling wine, valentines, vodka

A friend called in after work for a quick cocktail and catch up. I poured this beautiful Blood Orange and Ginger Sparkler and served it alongside a spread of simple appetizers.

BLOOD ORANGE AND GINGER SPARKLER

blood orange and ginger sparkler

1 cup water

1/2 cup sugar

2 tablespoons grated ginger

vodka

blood orange juice

sparkling wine

Combine water sugar and ginger in a saucepan over high heat. Bring to a boil, stirring until sugar dissolves. Remove from heat, let stand 15 minutes. Strain and discard the solids.

To prepare each cocktail, pour an ounce of vodka, 2 1/2 tablespoons of ginger syrup and 2 ounces of blood orange juice into a shaker with ice. Shake and strain into a cocktail glass. Top with sparkling wine.

Enjoy!

Recipe adapted from Cooking Light, January/February 2016

www.cookinglight.com/

GINGER CASHEW CHICKEN SALAD

05 Thursday Nov 2015

Posted by Ceri Wilkin in Recipes, Salad

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chow mein, deliver, dinner, easy, friends, ginger, mandarin oranges, molasses

This is a recipe for sharing – I packed up a container full for my daughters riding instructor, wrapped up a plateful for a friend, and still had enough for dinner.

GINGER CASHEW CHICKEN SALAD

ginger cashew chicken salad

1/2 cup cider vinegar

1/2 cup molasses

1/3 cup canola oil

2 tablespoons minced ginger

2 teaspoons soy sauce

1 teaspoon salt

1/8 teaspoon cayenne pepper

4 chicken breasts

8-ounces fresh baby spinach, roughly chopped

1 can (11-ounces) mandarin oranges, drained

1 1/2 cups chopped red cabbage

2 carrots, shredded

3 green onions, thinly sliced

2 cups chow mein noodles

3/4 cup salted cashews, toasted

2 tablespoons sesame seeds, toasted

In a small bowl, whisk the first seven ingredients. Pour 3/4 cup marinade into large resealable plastic bag. Add chicken, seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.

Heat broiler. In a bowl, mix spinach, oranges, cabbage, carrots and green onions. Drain chicken, discarding marinade in bag. Place chicken on a baking sheet. Broil 4 to 6 inches from heat for 4 to 6 minutes on each side or until a thermometer reads 165F. Cut chicken into cubes.

Add chicken, chow mein noodles, cashews and sesame seeds to spinach mixture. Stir reserved marinade, drizzle over salad and toss to coat.

Enjoy!

Recipe adapted from Taste of Home, September/October 2015

www.tasteofhome.com/

CHILI and GREEN CHILE PORK POSOLE

31 Monday Aug 2015

Posted by Ceri Wilkin in Recipes, Soups and Stews

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ancho chili powder, beer, busy, convenient, easy, fish sauce, ginger, green chiles, ground beef, pork tenderloin, quick, sun dried tomato pesto, tomatillos, umami

With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!

CHILI

chili

2 tablespoons olive oil

2 pounds ground beef

1 tablespoon chili powder

1 tablespoon ancho chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 onion, finely chopped

4 cloves garlic, chopped

1-inch piece of ginger, peeled and grated

2 red chile peppers, seeded and chopped

1 tablespoon fish sauce

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

black pepper

2 tablespoons sun-dried tomato pesto

1 cup beer

2 cups beef stock

1 can (15-ounces) black beans

cilantro and crumbled queso fresco to serve

In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.

Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.

Serve with toppings.

Enjoy!

Recipe adapted from Rachael Ray, April 2015

www.rachaelray.com/

GREEN CHILE PORK POSOLE

green chile pork posole

1 tablespoon olive oil

1 onion, chopped

1 cup chopped celery

4 garlic cloves, minced

1 1-pound pork tenderloin, cut into 1/2-inch cubes

5 cups chicken broth

1 (15-ounce) can hominy, drained

12 ounces fresh tomatillos, husked, rinsed, coarsely chopped

12 ounces canned, diced mild green chiles

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, April 2009

www.bonappetit.com/

SRIRACHA GLAZED CHICKEN

22 Saturday Aug 2015

Posted by Ceri Wilkin in Chicken, Recipes

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appetizer, chicken wings, dinner, family, friends, ginger, marinade, Sriracha, toasted sesame oil

Chicken Wings are a favorite dinner of the men folk in our family, and Sriracha sauce added some lovely spice to a straightforward, effortless family dinner. I sprinkled some of the wings with salt and pepper, and gave the simply seasoned meat to my husband, who grilled them, giving us a choice of spicy or plain wings.

SRIRACHA GLAZED CHICKEN

sriracha glazed chicken

In a glass baking dish, whisk together 1/4 cup soy sauce, 2 tablespoons plus 1 teaspoon rice vinegar, 1 tablespoon Sriracha sauce, 1 tablespoon sugar, 1 1/2 teaspoons grated peeled fresh ginger, and 2 teaspoons toasted sesame oil. Add 1 1/2 pounds chicken wings and toss to coat. Marinate 30 minutes, tossing halfway through. Heat oven to 475F. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

Enjoy!

 

GUAVA FRESCA WITH MINT AND GINGER

20 Friday Mar 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

ginger, guava, mint, seltzer, spring, tequila

Welcome, welcome the first day of spring!!

GUAVA FRESCA WITH MINT AND GINGER

guava fresca

1 cup sugar

1/2 cup chopped fresh mint leaves and stems

1 2-inch piece of fresh ginger, thinly sliced

4 cups guava nectar

seltzer, chilled

tequila

Combine sugar, mint, ginger, and 1 cup water in a small saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Let cool completely. Strain through a fine-mesh sieve.

Stir together mint syrup and guava juice in a pitcher, chill.

Fill glass with 1/3 cup guava mixture, top with seltzer and add a shot of tequila.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/cook

 

CHINESE CHICKEN SALAD

23 Monday Feb 2015

Posted by Ceri Wilkin in Asian, Chicken, Recipes, Salad

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almond butter, carrot, cilantro, ginger, mayonnaise, napa cabbage, radish, red bell pepper, rice vinegar, sesame oil, soy sauce, take-out, The Oscars

The evening was a marvelous, companionable, relaxed and comfortable time of sharing, debating personal favorites from the big screen, the happenings and appearances before us on the little screen, and exquisite Chinese fare and champagne.

Because I knew others were invited to The Oscars watch party, I dared not go so far as to wear my pajamas and cause undue alarm (although those that wore their PJ’s were nothing short of adorable!) – instead, showered and clothed myself in a clean pair of yoga pants, and the minimum of make-up. I was thankful, that at least on this one cozy, lazy Sunday evening, I was on the couch with my feet encased in a warm pair of socks instead of a towering pair of potentially painful heels.

Even though we were invited to bring our favorite Chinese take-out – I had found this recipe for Chinese Chicken Salad I thought sounded interesting, and wanted to try it. However, after sampling all the other fabulous dishes, procured from restaurants around town, I fell in love with the Eggplant with Garlic Sauce, a dish I hadn’t even wanted to try, and now cant stop dreaming about!!

CHINESE CHICKEN SALAD

chinese chicken salad

In a bowl, combine 2 chopped cooked chicken breasts; 1 sliced carrot; 4 radishes, thinly sliced; 1 head napa cabbage, finely chopped; 1 red bell pepper, chopped; and 2 tablespoons chopped cilantro. Place 1/2 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 1/2 tablespoons almond butter, 1 tablespoon of mayonnaise and 1 tablespoon vegetable oil in the bowl of a food processor; pulse to combine (I doubled the dressing, and it may have been just a little too much – although it tasted great, the salad looked a little weighed down). Add dressing to salad and toss to combine. Top with black and white sesame seeds.

Enjoy!

Recipe adapted from Parenting Magazine, July 2013

www.parenting.com/recipes

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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brie, candied pecan, ginger, goat cheese, heirloom tomato, mango, parmesan, pear, Salad, salmon, shooters, shrimp, smoked, tarts, tequila, The Oscars, tuiles, watermelon

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/

CHINESE BROCCOLI and CHAR SIU RIBS

19 Thursday Feb 2015

Posted by Ceri Wilkin in Asian, Recipes

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broccoli, char siu, Chinese, five-spice powder, ginger, hoisin, honey, New Year, peanuts, ribs, soy sauce, spareribs, toasted sesame oil

The Chinese New Year, or Spring Festival, which extends over 15 days and is the longest and most important public holiday in China, begins today. 2015 is the year of the sheep (or goat – there seems to be some confusion) and is a time for celebration and for families to be together. The festivities include fireworks, parades, special dinners and dragon dances. Red is considered auspicious, symbolizing good fortune and joy, and is prominent in decorations, clothing and envelopes, which contain crisp bills and are given away as gifts. Foods considered fortuitous are eaten, such as fish and dumplings, and it is considered bad luck to hear a child cry, to ask for a loan, or to clean the house or wash hair for 3 days.

Although the Chinese New Year is not celebrated at our house – we don’t decorate with red, give away envelopes filled with money, or explode fireworks – I always enjoy acknowledging the festival with Chinese inspired food – and I happen to think the “no cleaning house” sounds pretty good too.

CHINESE BROCCOLI

chinese broccoli

1 pound broccoli, trimmed

2 tablespoons unsalted butter

2 teaspoons soy sauce

1/4 teaspoon Chinese five spice powder

1/3 cup roasted peanuts

In a pot filled with 2 inches of water, steam the broccoli until the stems are just tender, 4 to 5 minutes. Transfer to a platter.

Discard the water. Add the butter, soy sauce, five-spice powder, and 2 teaspoons water and place over medium-low heat. Stir until butter has melted. Drizzle the mixture over the vegetables, top with the nuts and serve.

Enjoy!

Recipe adapted from Epicurious

http://www.epicurious.com/recipes/food/views/Chinese-Broccoli-242053

CHAR SIU RIBS

char ribs

6 tablespoons hoisin sauce

1/4 cup honey

1/4 cup ketchup

3 tablespoons soy sauce

2 tablespoons grated peeled fresh ginger

4 teaspoons toasted sesame oil

4 cloves garlic, minced

1 teaspoon Chinese five-spice powder

1 teaspoon sugar

1 rack spareribs, sliced between the bones

In a medium bowl, whisk the hoisin sauce, honey, ketchup, soy sauce, ginger, toasted sesame oil, garlic, five-spice powder and sugar. Transfer 3 tablespoons of mixture to a bowl, cover and refrigerate for the glaze. Transfer the rest of the hoisin mixture to a large resealable plastic bag, along with the ribs. Seal the bag and turn the ribs to coat. Refrigerate at least 1 day and up to 2 days, turning the bag occasionally.

Heat oven to 250F. Line a rimmed baking sheet with foil and set a rack inside the sheet. Arrange the ribs on the rack, spacing them 1 to 2 inches apart. Bake the ribs 2 hours.

Increase the temperature to 300F. Brush the ribs with the reserved glaze. Bake until the ribs are tender and dark brown, turning and brushing with the glaze every 15 minutes, for about 30 to 45 minutes.

Enjoy!

Recipe adapted from Rachael Ray Magazine, February 2015

www.rachaelraymag.com › Recipes

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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