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https://sieterevueltas.net/d0mqx62y6 Ok, I’m sitting around with nothing better to do than think of a way to use a leftover zucchini and then I happened upon a recipe; not really a recipe but more of a presentation idea I saw in Catering Source magazine. (Seems like there is a theme going here of me sitting around with nothing to do — after doing water aerobics a couple of times a week, gym a couple of times a week, craft circle working on doll houses, laundry, shopping etc. etc. I still do have a lot of time left over to ponder unimportant things like a vessel for a salad.)
https://serenityspaonline.com/b0oxwvlm48https://www.prehistoricsoul.com/6c0l7ehm I would really like a do-over with the last 20 years. Not that I would change one thing about raising my kids or any other thing I have done but I would like to have more time to travel and take cooking classes. What I always loved about catering was, of course cooking the food, but most of all I loved watching others enjoy what I prepared. Maybe I would be a food-truck owner. I love that idea and if I haven’t said it before, one weekend I want to go to Austin and check out at least 4-5 food trucks and sample their foods until I can’t hold another bite. So far, I have only been to the Flip Happy Crepe Truck and had a delicious Nutella and banana crepe which I may try to make sometime soon.
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