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An arugula/spinach salad with tarragon oil/wine vinegar and fresh basil with some chopped sun dried tomatoes, kalamata olives, and mozzarella balls. Served with a 12 ounce rib eye and a glass of vin ordinare I found in the back of the cupboard.
Pot Roast leftovers. By the way, it didn't come out as good as usual. I kind of messed up the gravy, and while I was futzing around with that the roast dried out. Bummer.
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