Lemon Chicken tagine just about finished cooking
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Patisserie class at Le Cordon Bleu-Paris
I cook/bake in a 58 Sq ft kitchen of a 1927 stucco bungalow in South Minneapolis,MN. My goal is to cook/bake good food. It isn't to have a mega kitchen with all the latest gadgets and equipment. Just making good food to feed body & soul is enough for me.
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