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On our walk back to the cooking class we stopped for fresh churros
One of our appetizers. It tasted as it good as it looks, actually better.
Chef Mary Jo demonstrating how to cut sections of blood orange used in the Crema Catalona with lime and lemons, making a delicious delicate citrus dessert.
Ingredients for fabulous Thyme soup, smokey dried peppers for Salsa romesco and delicious Calsots.
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