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Since my office was closed on Monday, I caught up on email in my pajamas, crossed a couple of domestic items off my to-do list, did a spin class at Flywheel. And popped into west elm. And what a year it has been for vegans, indeed. Perhaps I am somewhat biased, bu.
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How very simple life would be if only there were two of me. Square Grouper, coming soon. A half-assed tour of Miami. Read more of this post. Read more of this post. Sneads and Tallahassee, FL. On the way to shoot a prison interview in Sneads, FL. Read more of this post.
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Sunday, September 22, 2013. One favorite starter on the menu was the grilled mushroom salad, or more formally, Grilled Moroccan Spiced Trumpet Mushrooms over fresh cut romaine, red bell pepper, celery, red onions, and olives with lime-cilantro vinaigrette. The mushrooms were marinated in fresh squeezed orange juice, tons of garlic and paprika and grilled to perfection. I was so taken by these flavors and then this hummus was born.