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4 comments:
I wouldn't mind working with those stir-sticks.
You see, the trick to making a fine Béchamel is to gently pour warm milk then vigorously stir the mix until you get a creamy sauce.
(that's when a recipe book beats '50 shades of grey' to the punch)
When I am old, I will live on the selfies of others... thanks for sharing!
All of a sudden, my jaw hurts.
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