Dinner last night consisted of organic free-range chicken breasts dredged in flour and sauteed in olive oil with garlic, sea salt, and freshly ground black peppah with some fresh oregano from my windowsill herb garden. Served over cous cous with a side of spinach sauteed in olive oil and garlic. Dessert consisted of succulent organic strawberries dipped in organic free-trade milk chooclate. Yum pa rumpapumpum!
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