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This week I was inspired to buy some of that fabulous corn that everyone raves about and I made corn chowder. It's pretty tasty but the recipe calls for thyme and the color is beige, not creamy white as I expected. (It is made with cream, though.)  I also made a variation of my Tassajara bread--I used molasses instead of honey and put sunflower seeds in it. There is potato salad made with Hellman's light, rice vinegar and Dijon mustard as the dressing. Lastly, tapioca pudding! I made it for last week and it was snatched up in the first hour. Please let me know what you would like to eat, and I'll make it for you. All food carefully prepared in a kitchen run by a retired operating room nurse. Thank you to all who have bought food from me. Did I tell you I won a blue ribbon at the state fair for my dill pickles? Haven't made them here, yet, but one day when I figure out how to grow enough of my pickling cukes, I'll try making them here.Pickles photo.jpg 

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