We'll be doing champagne and wines with dinner
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That's exactly what we usually do. Splashes of grapefruit juice have been known to make their way into the glasses of champagne.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Prosecco ... Always :)
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I'll be toasting along with Francesca with Prosecco!
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Tomorrow, Merrill's Mulled White Wine with Pear Brandy: http://www.food52.com/recipes...
Served with Blue Cheese and Fig Savouries, and Salted Almonds (from Book 1). ;o)
Merrill is a co-founder of Food52.
AJ, I'm so flattered you're making my mulled wine! Hope you like it. Wish I could indulge myself, but will have to wait until next year!
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Bloodhounds from howtocookabear!
(And the creamiest, too.)
Japanese-Style Scrambled Eggs
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