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Monica Meehan
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yes, yes, YES! The Brisket with that espresso BBQ sauce is one of the best things I've ever eaten.
Toggle Commented Nov 1, 2012 on Franklin BBQ at The Amateur Gourmet
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I'd love to win a copy of Gertie's book! I've enjoyed her blog for years. Spoonflower name: monmeehan
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We mostly use sage from our out-of-control plant in: - Mark Bittman's Pasta with Butter Sage and Parmesan http://dinersjournal.blogs.nytimes.com/2008/05/13/recipe-of-the-day-pasta-with-butter-sage-and-parmesan/ - Our re-creation of the Dean+Deluca chicken salad with sage, grapes and pecans I'm always looking for new sage recipes!
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Dec 9, 2011