This Food Snob will be joining forces with Agape House World Wide Ministries at the 50th Annual Paris Art Fair this upcoming Saturday, May 7, 2011.
Available will be my recently published cookbook “Cooking With Polly The Food Snob,” which features more than fifty of my most requested signature recipes. In addition, we will be donating 1/3 of the sales to Agape House. This means that for every $15 cookbook purchased, $5 will go directly to them as they seek to raise much needed funding to replace a damaged roof at their facility located at 3055 Clarksville Street.
We will also be raffling off an in-home four course Italian dinner for eight guests (valued at $650) prepared by the Food Snob to be enjoyed and served in the privacy of your own home by the Agape House board members. The raffle tickets will be $5 each, and $2 from each ticket sale will also be donated to their ministry. They will be available for purchase by any Paris and surrounding area residents.
This is just a small way that our business can give back to those who give so much.
And with Mother’s Day this Sunday, there’s no greater time or way for you to share with the special women in your life and at the same time team up with me in helping to support this vital ministry.
So, please join me, Polly~ The Food Snob, and the board members and volunteers from Agape House World Wide Ministries at the Paris Art Fair located at the Civic Center this Saturday, May 7, 2011 and take part in helping those who help others.
For more information on Agape House, please see the following information below and prayerfully consider how you might help in this much needed ministry. (It should be noted that there are no paid positions at Agape House and ALL funding goes directly to fulfilling their mission.)
RAISING THE ROOF FOR CHRIST
$2.00 Per Square Foot
Agape House is a non-profit organization that provides free medical and social services for the uninsured and underinsured. The Agape House Medical Clinic meets on the third Saturday of each month at 3055 Clarksville. We assist with obtaining free medicines prescribed by our medical professionals. We also provide shelter and clothing for homeless individuals and families. We are very much in need of community support right now as the roof of our facility is in really bad condition. When it rains heavily, we have portions of the building flooded.
We have an estimate for the materials for fixing the roof. It will cost approximately $2.00 per square foot. Can you, your ladies’ group, your Bible class, or any group you belong to, sponsor one or more square feet? No amount is too small. There is a great need for a family shelter in Paris. Please help us to repair our building, so we can continue the Lord’s work in this way.
Agape House World Wide Ministries
3055 Clarksville
Paris, Texas 75460
903-784-5972
www.agapehouseworldwide.org
5/5/11
5/4/11
The Food Snob helps with Paris Pregnancy Care Center Spring Fundraiser Thursday, May 5, 2011 at East Paris Baptist Church
Tomorrow night, the Paris Pregnancy Care Center is hosting a dinner and fashion/style show at East Paris Baptist Church. This spring event continues their efforts to raise awareness and funding for this worthwhile ministry.
I'm always so honored when asked to participate in such amazing community services, and this is no exception.
Even as I type this, a host of volunteers are already working their magic setting tables, decorating, and preparing the fashion stage.
Tomorrow, Kathy Townes, Richard Lee, and I are blessed to provide our services in preparing the evening's menu:
Roasted Pork Loin
Roasted Pepper/Artichoke Potatoes
Spinach Salad with Candied Pecans, Strawberries, Feta, Black Olives, Red Onions, and Raspberry Vinaigrette
Rosemary Italian Bread w/Garlic Parsley Butter
Lemon Filled Coconut Cake
Chocolate Milky Way Buttercream Cake
Doors will open at 6:15.
Dinner and Program will begin at 6:30.
Tickets, which can be purchased at the door, are $15.
Please join us there for a fun evening in support of this worthy cause.
Happy Eating!
Polly~ The Food Snob
I'm always so honored when asked to participate in such amazing community services, and this is no exception.
Even as I type this, a host of volunteers are already working their magic setting tables, decorating, and preparing the fashion stage.
Tomorrow, Kathy Townes, Richard Lee, and I are blessed to provide our services in preparing the evening's menu:
Roasted Pork Loin
Roasted Pepper/Artichoke Potatoes
Spinach Salad with Candied Pecans, Strawberries, Feta, Black Olives, Red Onions, and Raspberry Vinaigrette
Rosemary Italian Bread w/Garlic Parsley Butter
Lemon Filled Coconut Cake
Chocolate Milky Way Buttercream Cake
Doors will open at 6:15.
Dinner and Program will begin at 6:30.
Tickets, which can be purchased at the door, are $15.
Please join us there for a fun evening in support of this worthy cause.
Happy Eating!
Polly~ The Food Snob
4/27/11
Sliders and Fries For 70! What WAS I Thinking???
"This might very well be the Food Snob's first bomb" ran through my mind as I kept checking my watch. Timing was everything with this particular menu. And in my typical neurotic fanatical food snob fashion, I wanted nothing less than perfection for every food selection.
Jalapeno/Sharp Cheddar Beef Sliders
Pulled Pork/Slaw Sliders w/Spicy Mustard
Crispy Sweet and Russet Potato Fries
Chunky Corn Salsa
Green Salsa
Freshly Fried Chili/Salt Flour and Corn Tortilla Chips
Vegetable Platter w/Cool Ranch Dip
Almond Lemonade Tea
Mini Cupcakes:
Chocolate Mint
Lemon
Bread was freshly baked. Salsas and dip were made w/fresh ingredients. Fries were freshly cut. Cupcakes were from scratch. Nothing was premade, processed, previously bagged, frozen, from mixes. I like 'fresh' and if you're my family, my friend, or my client, that’s exactly what you get.
Some of the selections were a snap. We would have them out early (salsas, chips, veggie platter) for arriving guests to enjoy, and we would serve a couple later (mini cupcakes) as the evening wound down.
But some things just cannot be prepped beforehand, set out early or be served until just the right time. Sliders and fries are two such menu items. Set out too early, hot sandwiches get soggy and fries lose their crispiness.
So, when my clients requested sliders and fries and relayed the 'service time', it was my job to make sure that everything went out perfectly for optimum quality. And in this case, we had about a 20-25 minute window of opportunity for the perfect culinary scenario to take place in anticipation of the 60-70 expected guests.
Oil was heated and kept hot (but not too hot) in preparation for the potatoes. Seasoning was on standby. Bread was prepped: bottom sides flat and ready to receive the goods. Meats were warm, slaw was room temp, cheese was grated, not sliced, to help w/melting, garnish jalapenos were on hand. Ovens were preheated to receive the sandwiches as they were assembled. Serving platters were on standby. And my heart was pounding. It was definitely a ‘hurry up and wait, then hurry up again’ situation.
It's also my job, and my staff's job, to remain calm, collected, and professional no matter what. If clients want to change their minds, their timing, their set up- we roll with all their requests while maintaining positive attitudes. If guests are running late, we adjust and keep the host/hostess informed of our progress.
So, as the predetermined service time drew nearer, we were ready. It's no easy thing to individually assemble mini sandwiches and keep fries going, timing it all to roll out together: hot, fresh, crispy, melted, correctly seasoned- and all w/an eye-pleasing, mouth-watering presentation.
I have never forgotten the words of a successful Paris area business owner: “Don't tell me that things can't be done. Tell me how they can!” In my business, the expectation’s the same.
We also pray. I never for one second think it's all my doing. We have encountered situations in the past that seemed impossible. We pray before, during, and after events- always thankful to the One Who gifts us w/talents and helps us in the rush of the moment.
This was no exception as our hands were flying, the seconds ticking by, and I very firmly said, "Someone start praying!" Bless Vicki Frankland! Right then and there, w/out missing a beat assembling the beef sliders, she prayed for what we needed most: calm hearts and quick hands. And once again, we got the job done.
My goal is to keep folks talking positively about our menus months and years from now. I want them served with respect and care. My clients should be nothing less than thrilled with our attention to detail, high standards, mature and attentive staffing, and amazing food.
I'm so thankful to say that in one of the most mentally trying events of my food snob career, we were successful. Thanks over and over again to my amazing husband, Doc, and my outstanding staff. I could never do it without you!!
And thank you, Walker and Alix Putnam, for giving us the opportunity to serve you, your friends, and your family. Your trust is humbling.
Annie, Lindsey, Jim and Marcia, thank you!
Chip and Suzy, it’s always a pleasure to work at your beautiful farm.
It truly was our honor and our privilege.
Special thanks to Jennifer Tabangcora for the photos she generously shared. They are posted to the top right of this blog.
Happy Eating!
A Very Thankful Polly~ The Food Snob
Jalapeno/Sharp Cheddar Beef Sliders
Pulled Pork/Slaw Sliders w/Spicy Mustard
Crispy Sweet and Russet Potato Fries
Chunky Corn Salsa
Green Salsa
Freshly Fried Chili/Salt Flour and Corn Tortilla Chips
Vegetable Platter w/Cool Ranch Dip
Almond Lemonade Tea
Mini Cupcakes:
Chocolate Mint
Lemon
Bread was freshly baked. Salsas and dip were made w/fresh ingredients. Fries were freshly cut. Cupcakes were from scratch. Nothing was premade, processed, previously bagged, frozen, from mixes. I like 'fresh' and if you're my family, my friend, or my client, that’s exactly what you get.
Some of the selections were a snap. We would have them out early (salsas, chips, veggie platter) for arriving guests to enjoy, and we would serve a couple later (mini cupcakes) as the evening wound down.
But some things just cannot be prepped beforehand, set out early or be served until just the right time. Sliders and fries are two such menu items. Set out too early, hot sandwiches get soggy and fries lose their crispiness.
So, when my clients requested sliders and fries and relayed the 'service time', it was my job to make sure that everything went out perfectly for optimum quality. And in this case, we had about a 20-25 minute window of opportunity for the perfect culinary scenario to take place in anticipation of the 60-70 expected guests.
Oil was heated and kept hot (but not too hot) in preparation for the potatoes. Seasoning was on standby. Bread was prepped: bottom sides flat and ready to receive the goods. Meats were warm, slaw was room temp, cheese was grated, not sliced, to help w/melting, garnish jalapenos were on hand. Ovens were preheated to receive the sandwiches as they were assembled. Serving platters were on standby. And my heart was pounding. It was definitely a ‘hurry up and wait, then hurry up again’ situation.
It's also my job, and my staff's job, to remain calm, collected, and professional no matter what. If clients want to change their minds, their timing, their set up- we roll with all their requests while maintaining positive attitudes. If guests are running late, we adjust and keep the host/hostess informed of our progress.
So, as the predetermined service time drew nearer, we were ready. It's no easy thing to individually assemble mini sandwiches and keep fries going, timing it all to roll out together: hot, fresh, crispy, melted, correctly seasoned- and all w/an eye-pleasing, mouth-watering presentation.
I have never forgotten the words of a successful Paris area business owner: “Don't tell me that things can't be done. Tell me how they can!” In my business, the expectation’s the same.
We also pray. I never for one second think it's all my doing. We have encountered situations in the past that seemed impossible. We pray before, during, and after events- always thankful to the One Who gifts us w/talents and helps us in the rush of the moment.
This was no exception as our hands were flying, the seconds ticking by, and I very firmly said, "Someone start praying!" Bless Vicki Frankland! Right then and there, w/out missing a beat assembling the beef sliders, she prayed for what we needed most: calm hearts and quick hands. And once again, we got the job done.
My goal is to keep folks talking positively about our menus months and years from now. I want them served with respect and care. My clients should be nothing less than thrilled with our attention to detail, high standards, mature and attentive staffing, and amazing food.
I'm so thankful to say that in one of the most mentally trying events of my food snob career, we were successful. Thanks over and over again to my amazing husband, Doc, and my outstanding staff. I could never do it without you!!
And thank you, Walker and Alix Putnam, for giving us the opportunity to serve you, your friends, and your family. Your trust is humbling.
Annie, Lindsey, Jim and Marcia, thank you!
Chip and Suzy, it’s always a pleasure to work at your beautiful farm.
It truly was our honor and our privilege.
Special thanks to Jennifer Tabangcora for the photos she generously shared. They are posted to the top right of this blog.
Happy Eating!
A Very Thankful Polly~ The Food Snob
4/21/11
A Quick Nutritious Delicious Meal
A friend of mine asked me just today if I ever get tired of cooking. I won't lie, "sometimes" I do. But not often.
But the fact remains that you don't have to be in the kitchen long at all and still have something really yummy AND good for you. Today was one of those days.
Shopping yesterday in Plano at Sprouts, I found a nice artisan loaf of rosemary sour dough bread- already sliced. I simply brushed olive oil on one side of four large slices and baked them at 425 degrees for about 5-7 minutes. While they were in the oven, I prepped the topping, slicing kalamata and green olives, grape tomatoes, and fresh basil, mincing 2 cloves of garlic, and adding shaved romano pecorino, diced fresh mozzarella, a handful of presliced ripe black olives and freshly ground peppercorns. I mixed it together with some wonderful fruity olive oil I'd gotten in the Dallas area. Pulling the bread out of the oven, I turned it over and topped it with this amazing mixture and popped it back in for about 5 minutes.
While it was finishing, I juiced 2 large lemons, zested the peel of 1, minced 2 more garlic cloves and added an equal amount of olive oil, whisking it all together. The only other ingredient I tossed in was a wonderful spring mix for a light and fresh tasting salad.
By that time, the 'pizza' was done and I kid you not, it was completely done in less than 20 minutes! And all I can say is WOW! I took my first bite of that crunchy, aromatic, flavorful creation and said, out loud, "DANG! THIS IS GOOD!"
Try it for yourself, and see if you don't agree. Any question? You know how to reach me! And yes, indeed, this IS going into "Cooking With Polly The Food Snob- Volume Two!"
Happy eating!
Polly~ The Food Snob
But the fact remains that you don't have to be in the kitchen long at all and still have something really yummy AND good for you. Today was one of those days.
Shopping yesterday in Plano at Sprouts, I found a nice artisan loaf of rosemary sour dough bread- already sliced. I simply brushed olive oil on one side of four large slices and baked them at 425 degrees for about 5-7 minutes. While they were in the oven, I prepped the topping, slicing kalamata and green olives, grape tomatoes, and fresh basil, mincing 2 cloves of garlic, and adding shaved romano pecorino, diced fresh mozzarella, a handful of presliced ripe black olives and freshly ground peppercorns. I mixed it together with some wonderful fruity olive oil I'd gotten in the Dallas area. Pulling the bread out of the oven, I turned it over and topped it with this amazing mixture and popped it back in for about 5 minutes.
While it was finishing, I juiced 2 large lemons, zested the peel of 1, minced 2 more garlic cloves and added an equal amount of olive oil, whisking it all together. The only other ingredient I tossed in was a wonderful spring mix for a light and fresh tasting salad.
By that time, the 'pizza' was done and I kid you not, it was completely done in less than 20 minutes! And all I can say is WOW! I took my first bite of that crunchy, aromatic, flavorful creation and said, out loud, "DANG! THIS IS GOOD!"
Try it for yourself, and see if you don't agree. Any question? You know how to reach me! And yes, indeed, this IS going into "Cooking With Polly The Food Snob- Volume Two!"
Happy eating!
Polly~ The Food Snob
4/6/11
Home Baked Granola
I've been busy making a huge batch of granola this morning. So check out the finished product in the pictures to the right.
Honey, butter, freshly ground cinnamon sticks, whole rolled oats, millet, flaxseed, pumpkin seeds, walnuts, almonds, sunflower seeds, and dried cranberries make up this amazingly simple yet delicous and healthy mixture.
It can be enjoyed straight from the jar or in a bowl with ice cold milk.
Or you can try my favorite way and layer it with maple yogurt and frozen blueberries. Anyway you have it, it's dang GOOD!
Happy Eating!
Polly~ The Food Snob
Honey, butter, freshly ground cinnamon sticks, whole rolled oats, millet, flaxseed, pumpkin seeds, walnuts, almonds, sunflower seeds, and dried cranberries make up this amazingly simple yet delicous and healthy mixture.
It can be enjoyed straight from the jar or in a bowl with ice cold milk.
Or you can try my favorite way and layer it with maple yogurt and frozen blueberries. Anyway you have it, it's dang GOOD!
Happy Eating!
Polly~ The Food Snob
Taj Grocers: My Latest Find For Amazing Middle Eastern Cuisine
Lately, I've been out of sight, sort of lying low for a bit as I pray to see what God has for this adventurous food snob. But with a family of growing boys to feed, that certainly doesn't mean time off from my home kitchen.
This past weekend, I discovered an AMAZING market in Plano: Taj Grocers. It's several blocks off highway 75 on Legacy. Newly opened about five months ago, it possesses a treasure trove of exotic spices, as well as whole grains, oils, and many other items used in middle eastern cuisine.
I was also delighted to find specialty flours (which are staples in other countries) such as ground millet and rice. While I grind my own grains here at home, not everyone owns their own grinder. So, to have a source as close as the Plano area makes it very doable when wanting to expand your own culinary capabilities. In fact, one of the recipes in my cookbook requires brown rice flour. And when wanting gluten free breads, other gluten free grains make this possible. Recently, I've seen both oat and rice breads at Sprouts, but how much nicer and ultimately less expensive would it be to make your own?
With limited time, I dashed to the sliding glass doors only to find them locked. Despite the early hour, in seconds, a friendly staff member opened up for me and I walked in to see several workers all watching a game of cricket on a television mounted high up at the front of the store. I'm sure my face registered suprise, but nothing daunts me from a new shopping experience, so I asked no questions and simply pressed on to the back of the store, laughing to myself at such an odd introduction.
As I took in this new world of exciting culinary possibilities, cheers and groans were heard up front depending on the field action. And a staccato of well timed claps were sounded at times the obvious fans deemed appropriate.
These cultural sounds accompanied me as I walked up and down aisles filled with selections I'd never heard of. Some of the more recognizable items such as cinnamon sticks, yellow curry powder, whole cloves, cumin seeds, star of anise, mustard powder, flaked coconut, and turmeric and ginger (both fresh and dried) were all thrown into my cart. Added to my bounty was black salt powder (which is actually pink), thick slices of wheat and white naan, a ten pound carton of brown basmati, and lastly, garam masala, an Indian spice mixture I'd discovered in a west coast restaurant last year.
A friendly staff member checked me out, informed me of future specials, and invited me to return. I certainly will.
In a world of fast foods and processed garbage readily available, I was thrilled to find a place that offered an astonishingly huge selection of amazing flavorful spices and grains that aid in the creation of wholesome, fresh menus for my family, friends, and clients.
I put those items to good use just last night, and as you'll see from the pictures posted to the right, the end products were Curried Pork Stew and Garam Masala Brown Basmati Rice. Fresh ginger, garlic, poblanos, red onions, carrots, leeks, granny smith apples and organic stock went into these aromatic dishes.
I mixed together fresh cilantro, lemon juice, minced garlic, greek yogurt, sea salt, and freshly ground peppercorns to make a cold topping which offset the spiciness of the entree.
And I grilled naan with a garlic/butter/parsley mixture, and topped it with Greek seasoning and sea salt for an amazing bread to finish out our meal.
There are times as recently as last week when I find myself complaining in my heart about what I wish I had or wish I could do. And then God gently reminds me of the overabundance of blessings in my life. This was one of them, as I served my family this dinner. We have the mercy and grace of a heavenly Father, the comfort and security of a loving home, and healthy, delicious foods to fill our never starving bellies.
I have decided to count my blessings today. If I keep at it, I'll have more than enough to remind me to always be thankful.
Happy Eating!
Polly~ The Food Snob
This past weekend, I discovered an AMAZING market in Plano: Taj Grocers. It's several blocks off highway 75 on Legacy. Newly opened about five months ago, it possesses a treasure trove of exotic spices, as well as whole grains, oils, and many other items used in middle eastern cuisine.
I was also delighted to find specialty flours (which are staples in other countries) such as ground millet and rice. While I grind my own grains here at home, not everyone owns their own grinder. So, to have a source as close as the Plano area makes it very doable when wanting to expand your own culinary capabilities. In fact, one of the recipes in my cookbook requires brown rice flour. And when wanting gluten free breads, other gluten free grains make this possible. Recently, I've seen both oat and rice breads at Sprouts, but how much nicer and ultimately less expensive would it be to make your own?
With limited time, I dashed to the sliding glass doors only to find them locked. Despite the early hour, in seconds, a friendly staff member opened up for me and I walked in to see several workers all watching a game of cricket on a television mounted high up at the front of the store. I'm sure my face registered suprise, but nothing daunts me from a new shopping experience, so I asked no questions and simply pressed on to the back of the store, laughing to myself at such an odd introduction.
As I took in this new world of exciting culinary possibilities, cheers and groans were heard up front depending on the field action. And a staccato of well timed claps were sounded at times the obvious fans deemed appropriate.
These cultural sounds accompanied me as I walked up and down aisles filled with selections I'd never heard of. Some of the more recognizable items such as cinnamon sticks, yellow curry powder, whole cloves, cumin seeds, star of anise, mustard powder, flaked coconut, and turmeric and ginger (both fresh and dried) were all thrown into my cart. Added to my bounty was black salt powder (which is actually pink), thick slices of wheat and white naan, a ten pound carton of brown basmati, and lastly, garam masala, an Indian spice mixture I'd discovered in a west coast restaurant last year.
A friendly staff member checked me out, informed me of future specials, and invited me to return. I certainly will.
In a world of fast foods and processed garbage readily available, I was thrilled to find a place that offered an astonishingly huge selection of amazing flavorful spices and grains that aid in the creation of wholesome, fresh menus for my family, friends, and clients.
I put those items to good use just last night, and as you'll see from the pictures posted to the right, the end products were Curried Pork Stew and Garam Masala Brown Basmati Rice. Fresh ginger, garlic, poblanos, red onions, carrots, leeks, granny smith apples and organic stock went into these aromatic dishes.
I mixed together fresh cilantro, lemon juice, minced garlic, greek yogurt, sea salt, and freshly ground peppercorns to make a cold topping which offset the spiciness of the entree.
And I grilled naan with a garlic/butter/parsley mixture, and topped it with Greek seasoning and sea salt for an amazing bread to finish out our meal.
There are times as recently as last week when I find myself complaining in my heart about what I wish I had or wish I could do. And then God gently reminds me of the overabundance of blessings in my life. This was one of them, as I served my family this dinner. We have the mercy and grace of a heavenly Father, the comfort and security of a loving home, and healthy, delicious foods to fill our never starving bellies.
I have decided to count my blessings today. If I keep at it, I'll have more than enough to remind me to always be thankful.
Happy Eating!
Polly~ The Food Snob
3/8/11
Friends, Quiche, and Blueberry/White Chocolate/Cream Cheese Cookies
One blessing I enjoy as much as possible is having friends over and cooking something yummy to share. Today provided such an opportunity.
One of my good friends, Vicki Frankland, and three of her children arrived around noon.
My boys and I greeted them with aromas of Texas Pecan Coffee waiting to be enjoyed, two cheesy quiches baking in one oven, and Sweet Cream Biscuits going strong in the other. White Chocolate Mocha Creamer went with the coffee. Real butter and rapsflower blossom honey was to be served with the biscuits. Simple. Delicious. Real food with true friends. What more could we ask?
Though stuffed, there was the promise of my newly created (courtesy of the assignment given to me by our second son, Timothy) Blueberry/White Chocolate/Cream Cheese cookies. Having experimented with three different dough batches, perfection was finally attained just last night.
Much visiting and too early a departure time didn't allow for dessert baking, but after our friends left, the boys and I set out to get a few more of these delectable morsels into the oven.
Chewy, soft bliss!
Extra dough went into the fridge so that we can enjoy them again, and bake extra to share with the Franklands when we head to town later this week. After all, Vicki is an amazing taste tester!
I'm thinking these are good enough to make the Food Snob's Menu Selection page and the upcoming Volume Two of "Cooking With Polly The Food Snob". My sons definitely agree!
Look for more Food Snob creations in the near future and Happy Eating!
Polly~ The Food Snob
One of my good friends, Vicki Frankland, and three of her children arrived around noon.
My boys and I greeted them with aromas of Texas Pecan Coffee waiting to be enjoyed, two cheesy quiches baking in one oven, and Sweet Cream Biscuits going strong in the other. White Chocolate Mocha Creamer went with the coffee. Real butter and rapsflower blossom honey was to be served with the biscuits. Simple. Delicious. Real food with true friends. What more could we ask?
Though stuffed, there was the promise of my newly created (courtesy of the assignment given to me by our second son, Timothy) Blueberry/White Chocolate/Cream Cheese cookies. Having experimented with three different dough batches, perfection was finally attained just last night.
Much visiting and too early a departure time didn't allow for dessert baking, but after our friends left, the boys and I set out to get a few more of these delectable morsels into the oven.
Chewy, soft bliss!
Extra dough went into the fridge so that we can enjoy them again, and bake extra to share with the Franklands when we head to town later this week. After all, Vicki is an amazing taste tester!
I'm thinking these are good enough to make the Food Snob's Menu Selection page and the upcoming Volume Two of "Cooking With Polly The Food Snob". My sons definitely agree!
Look for more Food Snob creations in the near future and Happy Eating!
Polly~ The Food Snob
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