Jacques does ribs
I've talked about my friend Jacques before; he was a butcher in Paris for over 20 years and now owns a Cafe-Tabac in Sens. He was the one who got my sodium nitrate for curing the sanglier. https://cookinginsens.wordpress.com/2011/11/16/le-sanglier-part-ii/ I leave the house to walk the dog between 6:30 and 7:00 a.m. every morning. Everyday, except…
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