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june 13, 2013

On p.100 of the May issue of Sunset Magazine, this recipe is a combination of eggs, kale, avocado and spices over rice. For ours, I'll add on the crock pot korean spare ribs we've been making for years. More details on that later.

--- After dinner follow-up:

Well, I didn't have time to make this. So I just scrambled some eggs, cut up the avocado and served it with tortillas and salsa. Good enough.

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