Sides

Fried Green Tomatoes With Remoulade Sauce:

  • 4 large, firm green tomatoes
  • Salt
  • 2 cups self-rising flour
  • 1 cup of self-rising white corn meal
  • 1 teaspoon black pepper
1. Slice tomatoes to thickness you like. Lay out on a baking sheet and sprinkle lightly with salt. Place tomatoes in a colander set in the sink for 30 minutes. This lets the salt pull out the moisture.
2. in a large skillet, heat 2 inches of oil until it reaches 350* (you can use a deep frying thermometers)
3. In a shallow bowl mix the flour, corn meal with the black pepper. Coat the tomatoes in the flour mixture, shaking off any excess Add to the hot oil and deep fry until golden brown, about 2 minutes per side.
Serve right away they need to stay crunchy.
Serve with Remoulade Sauce
  • 1 cup of California Arbequina olive oil
  • 1/3 cup of Dijon mustard
  • ¼ cup of Modena 25 Star White Vinegar
  • ¼ cup of mayonnaise
  • 2 tablespoons drained pickle relish
  • ¼ teaspoon garlic salt
  • Dash of hot sauce
  • Salt and black pepper.
In a medium bowl, whisk together the oil, mustard, vinegar, mayonnaise, relish, garlic salt, hot sauce, and salt and black pepper to taste. Cover and refrigerate for at least 1 hour.
Linda’s original recipe created for A Toast to All Things

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 Fennel and Clementine Salad (with chicken, almonds, and feta):

  • 3 tablespoons Blood Orange Olive Oil
  • 2 tablespoons Fig Balsamic vinegar
  • 1 teaspoon salt, divided
  • 1 garlic clove, minced
  • ½ cup chopped fresh flat leaf parsley
  • ½ cup thinly sliced fennel bulb (or red onion).
  • 1 (4 ounce) package watercress
  • 8 ounces shredded skinless, boneless rotisserie chicken breast
  • 2 clementine’s, peeled and segmented
  • ¼ cup sliced almonds, toasted
  • 1 tablespoon chopped fennel fronds
  • 2 ounces feta cheese, crumble led about ½ cup
  • 1/8 teaspoon freshly ground black pepper
  • 1. Combine Blood Orange Olive Oil, Fig Balsamic Vinegar, honey, ¼ teaspoon salt, and garlic in a small bowl, stirring with a whisk. Combine parsley, fennel (red onion), and watercress in a large bowl. Drizzle watercress mixture with 2 tablespoons dressing; toss to combine. Arrange watercress mixture on a large serving platter.
  • 2. Arrange chicken and clementines over watercress mixture. Sprinkle with almonds, fronds, and feta cheese. Drizzle with remaining dressing. Sprinkle with remaining 1/8 teaspoon salt and pepper
  • Serves 4
A Toast to All Things adaption from Cooking Light

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Dijon & Dill Creamed Pea Sauce:

  • In a medium saucepan melt 2 Tbsp. butter over medium heat. Whisk in 2 Tbsp. flour, ½ tsp. salt and 1/8 Turmeric, cook and stir 2 minutes. Add 1 cup chicken stock. Cook and stir until thickened. Whisk 1 cup cream and 1 Tbsp. Dijon mustard. Bring to boiling. Stir in 2 cups shelled fresh peas. Reduce heat. Simmer 9 minutes or until sauce reduces stirring frequently. Remove, stir in 3 Tbsp. fresh dill
Makes 6 servings.
     This goes great with fresh grilled salmon.
Grilled Salmon
Before grilling salmon brush both sides with Lemon Pepper Infused Olive Oil or Roasted Chili Olive Oil. Sprinkle salt and ground fresh black pepper. Grill until tender and flakey.
Serve with grilled sliced lemons
A Toast to All Things adaption from Better Homes and Garden

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Brown Butter Green Beans:

  • 1 tablespoon kosher salt
  • 1 lb. green beans, trimmed
  • ¾ cup coarsely chopped walnuts
  • 3 tablespoon unsalted butter
  • 1 large shallot, chopped
  • 1 tsp of Honey Ginger Balsamic Vinegar
  • ¼ teaspoon freshly cracked pepper
  • 1 teaspoon flaky sea salt
  • 1 tsp Lemon Pepper Olive Oil
1. Stir salt and green beans in 2 quarts of boiling water in a large saucepan over medium- high heat.
Return to a boil, and cook beans 2 to 3 minutes. Drain well.
2. Toast walnuts in a large nonstick skillet over medium high heat 3 to 5 minutes stirring constantly. Transfer nuts to a plate.
3. Cook butter in same large skillet about 1 minute or until golden brown. Add shallots: cook about 3 minutes or until tender, stirring often. Add green beans: cook until thoroughly heated. Stir in Honey Ginger Balsamic Vinegar and toasted nuts. Sprinkle with pepper.
4. Transfer beans to serving dish. Sprinkle with sea salt: drizzle with Lemon Pepper Olive Oil.
 Serves 4
A Toast to All Things adaption from “Tia Mowry at Home”

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Roasted Broccoli with Garlic and Lemon:

  • 2 tablespoons olive oil
  • 1 tablespoon sliced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon of ground black pepper
  • 1 bunch fresh broccoli florets
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly grated parmesan cheese
Preheat oven to 400*. Place a jelly-roll pan in oven (keep jelly-roll pan in oven as it preheats).
Combine oil, garlic, salt, pepper, and broccoli in a bowl, tossing to coat. Spread broccoli mixture in an even layer on prepared pan. Bake at 400* for 15 minutes or until tender and browned in spots. Drizzle lemon juice and spread cheese over broccoli.

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Roasted Cabbage Rounds:

  • 3 tablespoons of Lemon pepper olive oil
  • 1 medium head green cabbage
  • 2 tablespoons cranberry pear or honey ginger balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon caraway or fennel seeds

Preheat oven 400*
Cut cabbage into 1’ inch rounds
Brush a rimmed baking sheet with 1 tablespoon of the olive oil
Place cabbage rounds in single layer on the sheet and brush with 2 tablespoons of the balsamic vinegar.
Season with salt and pepper sprinkle the seeds evenly over the cabbage.
Roast until cabbage is tender and edges are golden.
Cook about 40 minutes or less.

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Sweet and Spicy Popcorn:

  • ½ CUP UNSALTED BUTTER
  • 1/3 CUP PACKED LIGHT BROWN SUGAR
  • 1 TBSP. GROUND CINNAMON
  • 1 TSP HABENERO INFUSED OLIVE OIL
  • ½ TSP. SERRANO CHILI HONEY VINEGAR.
  • 1 TSP. SALT
  • 20 CUPS POPPED POPCORN
PREHEAT OVEN TO 200*.
Line a large baking sheet with parchment paper. Combine the butter sugar, cinnamon, habanero oil, chili honey vinegar and salt in a saucepan. Cook over medium, stirring often, until the butter melts and starts bubble. 4 to 5 minutes.
Pour the popcorn onto the prepared baking sheet working quickly, drizzle the butter mixture over the popcorn, and stir, using two rubber spatulas, until popcorn is evenly coated.
Bake in the oven until the coating is crispy and dry about 20 minutes.
Serves 4

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Vegetable Rice Salad:

  • 1/1/2 cups long-grain white rice
  • 1 red bell pepper, seeded and chopped
  • 1 medium English cucumber, diced
  • 1 (1 pint grape tomatoes, halved
  • ½ small red onion, diced
  • ½ cup chopped walnuts
  • 2 stalks celery, chopped
  • 3 green onions, sliced
  • ¼ tsp. dijon mustard
  • 2 tbs. chopped fresh basil
  • 2 tbsp. chopped fresh parsley
  • 1/3 cup blood orange olive oil
  • 1 lime zested and juiced
  • 3 tbsp., rice wine vinegar
  • 2 tbsp. light brown sugar
  • Kosher salt
  • Freshly ground pepper

Cook rice according to package directions. Remove from heat, let stand 5 minutes and fluff with a fork.

Transfer rice to a large bowl. Add bell pepper and next 7 ingredients in a small bowl. Season to taste with salt and pepper. Drizzle dressing over rice mixture:
Toss well.

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Fried Egg and Crunchy Breadcrumb Breakfast Salad

  • 1 ounce whole-grain rye bread
  • 1teaspoon of butter olive oil (for egg).
  • 1 tablespoon blood orange flavored olive oil (for Greens)
  • 1 large egg
  • 1/1/2 teaspoon orange mango & passion fruit balsamic vinegar (for Greens)
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/1/2 cups salad greens
  • 4 radishes, halved

Tear bread into small pieces. Heat 1 tablespoon sage & onion olive oil in a small skillet over medium-high heat. Add breadcrumbs to pan; cook 3 minutes or until toasted, stirring occasionally. Remove from heat.

Reduce heat to medium. Add ½ teaspoon butter olive oil to pan. Crack egg into pan; cover and cook for 1/1/2 to minutes or until desired degree of doneness.
Combine blood orange olive oil & mango & passion fruit balsamic vinegar, salt, and pepper in a medium bowl. Add greens and radishes; toss to coat. Top with egg and breadcrumbs.

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Crab Cakes

  • T TBLS. PLUS 2 TPS. LEMON PEPPER OLIVE OIL
  • 2 SCALLIONS, THINLY SLICED
  • ½. CUP FINELY CHOPPED RED BELL PEPPER
  • 1 CUP PANKO BREADCRUMBS
  • 1 LARGE EGG, LIGHTLY BEATEN
  • 2 TBLS. NONFAT MILK
  • 1 TSP. WORCESTERSHIRE SAUCE
  • 2 TSP. DIJON MUSTARD
  • 1 TBLS. FRESH LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
  • 1/2 TSP. OLD BAY SEASONING
  • DASH OF HOT SAUCE
  • 1 LB. LUMP CRAB OR CRAB CLAW MEAT, PICKED OVER
  • KOSHER SALT AND FRESHLY GROUND PEPPER
  • OLIVE OIL COOKING SPRAY

HEAT 2 TSP. OLIVE OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM TO HIGH HEAT. ADD THE SCALLIONS AND BELL PEPPER AND COOK UNTIL THEY BEGIN TO SOFTEN ABOUT 2 MINUTES. COOL SLIGHTLY.

MIX ½ CUP PANKO, THE EGG AND MILK IN A SMALL BOWL.
IN A MEDIUM BOWL, WHISK THE WORCESTERSHIRE SAUCE, MUSTARD, LEMON JUICE, OLD BAY AND HOT SAUCE.
FOLD IN THE CRABMEAT, PANKO MIXTURE SCALLION-BELL MIXTURE, 1/4 TSP. SALT AND PINCH OF PEPPER. SHAPE INTO 8 PATTIES AND REFRIGERATE 30 MINUTES.
COAT THE CRAB CAKES WITH THE REMAINING 1/2 CUP PANKO CRUMBS. MIST THE CRAB CAKES WITH COOKING SPRAY AND COOK, SPRAYED-SIDE DOWN 3 TO 4 MINUTES. SPRAY THE TOPS, FLIP AND COOK 3 TO 4 MINUTES.
SERVE WITH LEMON WEDGES.

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Grilled Pepper Shrimp

  • 2 lbs. large shrimp peeled and deveined with tail on ¼ cup Meyer Lemon oil OR Persian Lime oil
  • 2 tbsp. ground coriander
  • 1 tbsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • Juice of two limes

In large plastic bag, toss the shrimp with the olive oil, coriander, and black pepper.

Chill for 3 hrs.
Heat grill to medium high heat. Season the shrimp with salt and place them on the oiled grill. Cook for 4 minutes on each side, or until shrimp are pink.
Sprinkle with lime juice and serve.
Serves 4 to 6 people
Prep Time: 5 minutes plus 3 hours marinating time
Cook Time: 10 minutes

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Habanero Infused Dirty Rice

  • 1 cup brown rice
  • 2 ½ cup water
  • 1 tsp. chicken bouillon base
  • 1 tsp. beef bouillon base
  • 1 lb. ground turkey (or beef)
  • 1 yellow onion chopped
  • 2 sweet red peppers chopped
  • 2 sweet yellow peppers chopped
  • 1 bunch of green onions chopped
  • 2-3 cloves of garlic minced
  • ½ bunch of cilantro chopped
  • 1 tsp. kosher salt
  • ½ tsp. garlic powder
  • 2 tbs. Habanero Olive Oil

Bring water, chicken and beef bouillon, and garlic powder to a boil in medium sauce pan.

Stir in rice, cover, reduce heat, and boil 40-50 min. Meanwhile, chop and mince veggies.
Sauté yellow onion, peppers, and habanero oil in large skillet for about 5 min. Add turkey and continue to stir until browned and cooked through.
Add green onion and minced garlic and cook about 3 more minutes. Turn heat on low and cover until rice is ready.
When both are finished, add the rice and cilantro to the skillet and mix together well.
You can enjoy right away or let sit on low for 30-60 minutes to let the flavors really meld together. Garnish with a little extra cilantro and if you prefer, a drizzle of habanero oil.

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Roasted Asparagus

  • Asparagus (the thinner the stalks, the better)
  • Basil or Habanero Olive Oil
  • Salt
  • Black Pepper
  • Crushed Red Pepper

Preheat oven to 400˚F.

Cut asparagus in half and toss in bowl with olive oil, salt, black pepper, and crushed red pepper.
Spread out on cookie sheet and cook 15 minutes or until slightly crunchy. (The thinner the asparagus, the faster it will cook.)

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Roasted Carrots

  • Carrots – Skinned and tops removed
  • California Arbequina Extra Virgin Olive Oil
  • Honey Ginger Balsamic Vinegar
  • Black Pepper

Preheat oven to 400˚F.

Cut carrots in half lengthwise.
Boil carrots for 5 minutes or until just prior to the carrots becoming soft.
Remove from boiling water into a strainer. Blanche with cold water.
Toss carrot segments in olive oil and place on cookie sheet.
Drizzle carrots with Honey Ginger Balsamic Vinegar and black pepper.
Roast in oven uncovered for 20 minutes on center rack (carrots may have slightly blackened edges to them).

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Blue Cheese And Beet Salad

  • 2 Teaspoons of orange mango & passionfruit balsamic vinegar
  • 3 tablespoons walnut pieces
  • ¼ teaspoon salt
  • Black pepper
  • 1 ½ tablespoons lemon olive oil
  •  3 to 4 medium size fresh beets, 3 cups sliced beets (after prepared)
  • Salad greens, for serving (spring greens)
  • 1/3 cup of crumbled blue cheese
  • 2 tablespoons of grated fresh parmesan cheese
  • ½ a lemon, sliced

To roast the beets, place trimmed beets on a large sheet of foil. Wrap them up in a piece of tin foil, scrunching the edges together to seal. Place the beet package on a baking sheet to catch any juices that might leak while roasting. Roast in a 375* oven until a knife easily pierces the beets, 30 minutes to 1 hour, depending on the size of the beets. Let cool until you can handle them without scorching your fingers, and then peel the warm beets with your fingers (it will stain them red) or use a paring knife. Slice.

  1. Preheat the oven to 350*. Spread the walnuts on a rimmed baking sheet and toast until golden and fragrant, and 7 minutes. Let the nuts cool, and then give them a rough chop.
  2. In a small bowl, whisk together the vinegar, salt, and black pepper to taste. Whisk in the oil until completely combined.
  3. In a bowl, toss the sliced beets and walnuts with the vinaigrette. Serve on a bed of greens, topped with the blue cheese and parmesan and lemon slices.
A Toast to All Things adaption from Southern living

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Corn Meal Cakes With Berry Fig Chutney

  • ¼ cup all-purpose flour
  • 1 ½ tsp. baking powder
  • 1 tsp. sugar
  • r¼ tsp. salt
  • 1 cup boiling water
  • 1 cup yellow cornmeal
  • 1 tbsp. butter, melted
  • 1 slightly beaten egg
  • Milk optional
  • Goat cheese
  • Mint leaves
  • Berry-Fig Chutney
  • 2 cups blueberries or blackberries
  • 3 Tbsp. fig balsamic vinegar, ½ cup finely chopped dried figs
  • ½ cup finely red onion,
  • 1 Tbsp. honey
  • 3 sprigs of thyme
  1. In small bowl combine flour, baking powder, sugar, and salt. In a medium bowl whisk boiling water into cornmeal. Whisk in melted butter until smooth, whisk in egg. Add flour mixture and whisk just until combined. If necessary, whish in milk up to 4 Tbsp. to thin batter.
  2. Heat a greased griddle or skillet over medium heat. Drop rounded tablespoons of batter onto griddle. Cook 2 to 3 minutes or until golden brown, turning once. Transfer to a platter. Cover, keep warm. Repeat with remaining batter. Top with cheese, berry-fig chutney, berries, and mint.
  3. Makes 16cakes.
Chutney
  1. In medium saucepan combine 2 cups blueberries and or blackberries, 3 Tbsp. fig balsamic vinegar, ½ cup finely chopped red onion, 1 Tbsp. honey, and 3 sprigs of thyme. Bring to boiling; reduce heat. Simmer uncovered, 6 to 10 minutes or until thickened, stirring occasionally. Remove from heat, stir in ½ cup fresh blackberries or blueberries. Cool. Remove, discard thyme stems.
  2. Makes 2 cups.
A Toast to All Things adaption from Better homes and gardens

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Deviled Potatoes Spring Time Brunch

  • 1 lb. Petite Red Potatoes
  • 1 Tbsp. butter olive oil
  • 1 ¼ tsp sea salt, divided
  • ½ cup sour cream
  • 2 Tbsp. capers, drained and rinsed
  • 2 tsp. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh dill
  • ¼ tsp. of white pepper
  • 1 ½ teaspoon chopped red onion
  • 2 tsp. whole grain mustard
  • 1 tsp. lemon zest
  • Garnish; chopped fresh flat leaf parsley
  • You can make a day ahead and store in refrigerator. Before brunch take and let the potatoes get to room temperature.
  1.  Preheat oven to 350* place potatoes in a small bowl, and drizzle with butter olive oil… Toss 1 ¼ tsp. sea salt to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.
  2.  Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up. On baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely. About 30 minutes.
  3.  Stir together potato pulp, sour cream, capers, chopped red onion, parsley, dill, mustard, zest, and ¼ tsp. of white pepper. Spoon mixture generously into each potato shell.
  4. Serves 10
A Toast to All Things adaption from Southern Living by Linda

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Green Bean Potato Salad with Lemon Vinaigrette

  • 2 12 oz. pkg. fresh green beans
  • ¼ tsp salt divided
  • 1 lb. Petite red potatoes
  • 1 large yellow bell pepper, cut into thinly strips
  • 1/3 cup thinly sliced red onion
  • 2 tbsp. of Lemon Pepper Olive Oil
  • ½ tsp. Roasted Chili Olive Oil
  • 1 lemon squeezed (¼ cup lemon juice)
  • 2 tablespoons soy sauce
  • 3 tbsp. chopped fresh mint
  • 2 tbsp. toasted sliced almonds
  • ½ teaspoon pepper flakes (optional)
  • 1 tbsp. toasted sesame seeds
 LEMON-SOY VINAIGRETTE 
Whisk together ¼ cup packed light brown sugar, ¼ cup fresh lemon juice, 2 tablespoons soy sauce, two tbsp. of lemon pepper olive, ½ tsp. chili roasted olive oil, in a small bowl until combined.

  1. Cook green beans and ½ tsp teaspoon salt in boiling water to cover in a large saucepan until tender-crisp. 3 to 4 minutes: drain. Plunge into ice water to stop cooking process, drain and pat dry with paper towels.
  2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high, reduce heat to medium- low and simmer until just tender, about 20 minutes. Slice potatoes into 1/4inch rounds.
  3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining ¼ teaspoon salt in a large bowl. Add Lemon-soy vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, pepper flakes, and sesame seeds. Serve room temperature or chilled.

A Toast to All Things adaption by Linda from Southern Living

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Roasted Broccoli with Garlic and Lemon

  • 2 tablespoons Lemon Olive Oil
  • 1 tablespoon sliced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon of ground black pepper
  • 1 bunch fresh broccoli florets
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly grated parmesan cheese
  1. Preheat oven to 400*. Place a jelly-roll pan in oven (keep jelly-roll pan in oven as it preheats).
  2. Combine oil, garlic, salt, pepper, and broccoli in a bowl, tossing to coat. Spread broccoli mixture in an even layer on prepared pan. Bake at 400* for 15 minutes or until tender and browned in spots. Drizzle lemon juice and spread cheese over broccoli.
A Toast to All Things adaption by Linda

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 Spring Pea Pasta With Ricotta and Herbs

  • 4 qt. water
  • ¼ teaspoon kosher salt
  • 8 oz. gemelli, penne or other short pasta
  • 2 (8oz. pkg. sugar snap peas, trimmed and strings removed
  • 1 (13 oz.) pkg. frozen sweet peas, thawed
  • 1 cup ricotta cheese
  • ½ cup firmly packed fresh flat leaf parsley leaves
  • 1tbsp. 1oz. salted butter
  • 1tbsp. Butter Olive Oil
  • 2 tbsp. thinly sliced fresh chives
  • 2 tbsp. chopped fresh tarragon.
  • 1 tsp Basil Olive Oil or Meyer Lemon Olive Oil
  • ¼ cups roasted pine nuts
  1. Roast pine nuts in 1 tsp. of Basil Olive Oil or Meyer Lemon Olive Oil to lightly brown set aside drain on paper towels.
  2. Bring 4 quarts water to a boil in a stockpot over high. Add ¼ cup salt: return to a boil adds pasta; boil, stirring occasionally, until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes; Stir in sweet peas and cook 1 minute. Drain pasta mixture, reserving ½ cup cooking water.
  3. Return pasta mixture to pot adds ricotta, parsley, butter, butter olive oil, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately.
A Toast to All Things adaption from Southern Living

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