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April 11, 2007

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Fry some pork chops, finish them in the oven. deglaze the pan with the brandy and add sage or marjoram, and a pitter-pat of butter. salt and pepper, pour over chops, YUM.

Well, you could take a pear tart to a whole new level, or do some sort of pear flambe'... but I hope it isn't really that bad? There is a "J" pear brandy that I adore and I have no problem enjoying it after a meal - NOT chilled!

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