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Dinner tonight is chicken breast sliced about 1cm thick, marinated in lime, chilli, salt and pepper. I'm just going to put that on the grill plate to cook. I've made a cheesy mushroom sauce with cayene pepper and chicken stock to flavour, and we're having green veges (bok choy, broccoli, asparagus and zucchini) stir fry/steamed with garlic, seasoning and a little butter.
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Kind words are the music of the world. F. W. Faber
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