We took out the broccoli last weekend and put in peppers: two sweet peppers and one spicy. There were few leaves left to eat, but we kept the broccoli flowers for a few days.
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I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
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