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Somewhat easy. Farm-fresh asparagus, nuked, then smothered in a ho-made Mornay sauce served with sliced leftover chicken breast. Sauteed bok choy with sesame, then braised with ho-made chicken stock and soy. Ho-made wheat bread (a little on the rustico side).

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BTW, that was at a taqueria in Monterrey, but keep the secret 😎
 

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