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Cooking and Eating Local - Boston

StriperGuy | Oct 11, 201104:51 PM

Just cause I was psyched, what I made for dinner:

Swiss chard with garden herbs.

Hard cider (Wilson farms pasteurized but no preservatives cider with Modern brewer ale yeast)

Fingerling white sweet potatos (Harvard Sq farmers market)

Broiled Blue Fish (New Deal) with house made hot sauce and black beans.

Truly amazing meal, might be the best Bluefish prep I've ever done.

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