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Grilled chicken thighs with rice and veggies for hubby and a ham and turkey wrap with mustard and relish for me. It's 87 right now so it's to hot for me to eat hot food.
A specialty meat market in Seattle provided an Hawaiian marinated pork loin which we slow-roasted for over 4 hours @ about 190˚F. Fall-apart tender, but it was cooked in an aluminum foil conhtaner so it was also yummy-moist!
Bacon, Lettuce, and Tomato Sandwich on Honey Wheat Bread
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