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Edgar that salad looks like a keeper! Would go nice with a leg of duck confit. It's on my list to try.
Captain Bob - I was raised in Pennnsylvania and I have to explain to Vermonters what scrapple is. A woman I work with goes to Pa. Often and brings me back a few lbs. of made on the farm scrapple and I just finished my last slice. I wake up in the morning thinking of it. Pass the syrup please.
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