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This classic French herb blend is a quick and easy way to add a new dimension to meat dishes like casseroles, stews, potjiekos and soups. And you only need three herbs to make it.
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It would be fun to try it with fresh herbs. I've made a bouquet garni from dried herbs, but I bet it's even better with fresh.
August 30, 2007 at 05:13 AM
Never leave that until tomorrow, which you can do today.
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November 04, 2010 at 05:20 AM
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