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| Happy hour: cava and figs (the cava was a gift from Spain and the figs were for the tarts we were making) |
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| Happy hour: thyme, goat cheese, caramelized onion and fig tart (we made two, and one of them might have ended up on the floor as it came out of the oven. I blame the cava) |
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| dinner: roast chicken stuffed with lemons, thyme, rosemary and garlic |
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| brunch: pancakes and fruit at Portage Bay Cafe in Ballard |
