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3rd Annual Rib Cook Off

Photography by Angie Norwood Browne Third Annual Beacon Hill Rib-Off Neighbors, families and friends all gather for a momentous occasion on a chilly summer’s day in late August. They wait, breathlessly, expectantly. Whether they are in their cars driving from

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3rd Annual Rib Cook Off

Photography by Angie Norwood Browne Third Annual Beacon Hill Rib-Off Neighbors, families and friends all gather for a momentous occasion on a chilly summer’s day in late August. They wait, breathlessly, expectantly. Whether they are in their cars driving from

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Watermelon and Cantaloupe Soda Float

Photography by Angie Norwood Browne Watermelon and Cantaloupe Soda Float 1 pint vanilla ice cream 1/2 medium watermelon Chilled 1/2 cantaloupe 1T. fresh lime juice pinch of salt 1 cup seltzer Using a melon baller, scoop out 1 1/2 cups

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Watermelon and Cantaloupe Soda Float

Photography by Angie Norwood Browne Watermelon and Cantaloupe Soda Float 1 pint vanilla ice cream 1/2 medium watermelon Chilled 1/2 cantaloupe 1T. fresh lime juice pinch of salt 1 cup seltzer Using a melon baller, scoop out 1 1/2 cups

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Boozy Guinness Ice Cream Floats

Photography by Angie Norwood Browne Boozy Guinness Ice Cream Floats 1 pint of coffee ice cream 4T. chocolate syrup 2 cans Guinness Freeze 4 pint glasses. Divide scoops of ice cream between the glasses. Drizzle each serving with 1 T.

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Boozy Guinness Ice Cream Floats

Photography by Angie Norwood Browne Boozy Guinness Ice Cream Floats 1 pint of coffee ice cream 4T. chocolate syrup 2 cans Guinness Freeze 4 pint glasses. Divide scoops of ice cream between the glasses. Drizzle each serving with 1 T.

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Roasted Italian Plums with Pistachios

Photography by Angie Norwood Browne   Roasted Italian Plums with Pistachios   ½ cup water ½ cup sugar 2 star anise pods 4 cardamom pods, crushed 1 handfull rosemary 4 lbs Italian plums, halved lengthwise and pitted ½ cup ground

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Roasted Italian Plums with Pistachios

Photography by Angie Norwood Browne   Roasted Italian Plums with Pistachios   ½ cup water ½ cup sugar 2 star anise pods 4 cardamom pods, crushed 1 handfull rosemary 4 lbs Italian plums, halved lengthwise and pitted ½ cup ground

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Malaysian Stir Fried Noodles

Photography by Angie Norwood Browne 14-ounces of shrimp 1 (1-pound) package fresh Chinese lo mein egg noodles 2 tablespoons dark sesame oil 4 garlic cloves, minced 1/4 teaspoon salt 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips 1 tablespoon sugar 3 tablespoons chile

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Malaysian Stir Fried Noodles

Photography by Angie Norwood Browne 14-ounces of shrimp 1 (1-pound) package fresh Chinese lo mein egg noodles 2 tablespoons dark sesame oil 4 garlic cloves, minced 1/4 teaspoon salt 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips 1 tablespoon sugar 3 tablespoons chile

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Homemade Ricotta Cheese with Peach Salsa

Photography by Angie Norwood Browne This is so easy and delicious! Homemade Ricotta Cheese 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Set a large sieve over a deep bowl.

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Homemade Ricotta Cheese with Peach Salsa

Photography by Angie Norwood Browne This is so easy and delicious! Homemade Ricotta Cheese 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Set a large sieve over a deep bowl.

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Layered biscuit cake with summer fruit

Photography by Angie Norwood Browne Layered biscuit cake with summer fruit   Preheat oven to 400 degrees. Stir together in large bowl: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder Add: 6 tablespoons

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Layered biscuit cake with summer fruit

Photography by Angie Norwood Browne Layered biscuit cake with summer fruit   Preheat oven to 400 degrees. Stir together in large bowl: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder Add: 6 tablespoons