Turkey apricot poblano Vidalia meatloaf, left, tarragon tomato chicken demiglace sauce, right.pic.twitter.com/yMVyK9jw26
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TY! I cook a lot, and when slaughtering and butchering season rolls around I roast multiple pig skeletons, sheep skeletons, make 15 gallons or stock or 30 gallons of soup, pressure can it all, etc. Big stove will help.
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