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Bernice: that sounds good. I cheat...try using bread and butter pickle brine mix. I use that when canning hot hungarian wax peppers. stuffing sterilized pint jars 4/5 full with peppers cut to 3/4 inch chunks..then pouring boiling hot brine to the top. top quickly with cap and ring,then flip them upsidedown on a clean towel for 30 minutes. then flip back over, and as they cool,you'll hear the caps pop as they seal. refrigerate before eating ...crisp...sweet...then hot. killer. lol
Mélusine: I'm not a big champagne (as its marketed in the USA) drinker. I'm more of a California Merlot drinker,though I am always on the lookout for a French bottle from near you,to try!
Just curious..red with beef ..white with chicken? or (like me) it doesnt matter?
(ocultar) Cuando efectúas un movimiento en una partida, puedes elegir cual será tu siguiente acción seleccionado la opción adecuada en la lista desplegable ubicada junto al botón de enviar. (pauloaguia) (mostrar todos los consejos)