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I am the Thread Killer


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I made choucroute for supper last night---sauerkraut and sautéd yellow onion, with German frankfurter sausages, smoked pork chops, and country bacon on top, baked in a covered casserole dish for two hours at 325 degrees. We had a nice Müller Thurgau (Shafer Vineyards, Forest Grove Oregon, 2006).

:love:

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I've eaten cheeseburgers for the last three days: Mad Max burger at Fanno Creek Brew Pub Friday; Bacon, Swiss, grilled onions & mushrooms at Renners' last night, and a works burger at the Lamplighter in SE PDX for lunch today.

 

My colon will never forgive me...

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