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Weekend Cook and Tell: Play Sommelier
I was making pizza on Monday when I realized I didn't have any crushed tomatoes to use for sauce. An improvised sauce was created from sauteing half an onion with some garlic, throwing in two chopped tomatoes, adding a couple glugs of an $8 Foxrun Vineyards Merlot, and lots of fresh basil and oregano. It was delicious!
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Wouldn't Michael Pollan rather agree with a more old fashioned, grandmother-esque style of cooking? Before everything was laced with HFCS, before trans fats, and before you could buy yogurt in a squeezeable tube? Just a thought...