Tuesday February 10 Hello and welcome to your daily newsletter from Suzanne Somers' Sexy Forever!
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Featured Recipe: Basil Parsley Pesto |
| This is the best pesto I have ever tasted in my life. I use it in soups, stuffed under chicken skin, on salads, on tomatoes with mozzarella, and — of course — over pasta, on occasion. When basil is in season, buy as much as you can afford, make several batches, and freeze it. You will have it all through the winter if you do, and it always adds zip to a great dish! Get the recipe! |
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Food for Thought
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Every good cook has fresh chicken stock available to make the best-tasting soups and sauces. I like to keep mine in small, air-tight containers in the freezer, so I can quickly defrost it as needed for sauces and quick soups.
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