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[donotprint] Order Kytril online no prescription, STRATEGY SESSION: My father was a master of Italian cooking, and the marinara sauce and shrimp marinara below are healthy versions of his recipes. Canada, mexico, india, My pooling oil technique allows me to decrease the fat and calories in both dishes without compromising flavor.
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Murray Wheeler Jr
Deborah - This is absolutely gorgeous, and the recipes look really easy! I loved your trimming of the pork tenderloin. Like watching a surgeon! I did have a question at the end. I listened several times. I think you were saying that the trimmed tenderloin was comparable to a skinless chicken breast IN total fat, saturated fat, cholesterol, and calories but the IN wasn’t there. Is it common believe that pork is typically higher than chicken in those areas?
Deborah
You’re right! The word “in” was not picked up by the microphone for some reason, but I’m sure most people will get the point. For the answer to your pork/chicken question: Click the Techniques button in the nav bar and then select Pork Surgery. I think that should clear things up.
janelle
The pics are gorgeous—my family would love this dish. Just tonight I was making matracciana sauce (prosciutto based red sauce), and sauteed fresh tomatoes, then put them through the food mill to remove the skins… mmmmmmm.
I love your site, and the health behind it. I added you to my [quite short] bookmark list.
Ciao!
Janelle
Deborah
Buona sera, Janelle. I’m so happy you like the photos. I tried to convey depth of flavor and I guess I succeeded with you! Both the marinara sauce and the shrimp are particular favorites of mine because they’re lightened versions of my late father’s recipes. He was an extraordinary Italian cook and I made him part of my launch by including them.
Mille grazie! Deborah
Deborah
P.S. http://www.talkoftomatoes.com is now on my “Appealing Links” list. I hope people will visit you there.
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