Feb. 17th, 2015

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Rosemary-marinated chicken breasts, cooked sous vide @ 150° for an hour, then pan-seared in a little butter for browning;

Oven-roasted potatoes (butter, salt, garlic powder, thyme, & oregano, @ 400° for 1.5 hours, stirring occasionally);

Asparagus, tossed with kosher salt and pan-seared in olive oil for about five minutes (sub lima beans for D).


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Faultless Recipes: Food from the Faultless Pajama

July 2016

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