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Cook the Book: 'What We Eat When We Eat Alone'
Most recently it was a few slices of thick, home made raisin pecan bread spread toasted and spread with almond butter and feta cheese. Hot, milk tea.
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I am absolutely addicted to the Fage 2% (and agree that the fat free is just insipid). I love it au natural but it is also absolutely phenomenal with a handful of fresh berries, a generous drizzle of honey and some flaked, toasted almonds. Heavenly!