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19 January 2012

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Roasting Pan

Your recipe for Pot Roasted Short Ribs served with spinach & potato puree sounds incredibly delicious. I think it is one of the best recipes I have ever read for anything pot roasted & is perfect for a wintry meal. I like the combined Russet & Yukon potatoes for the puree blend & I prefer the ricer, as well, to cream the potatoes. Topping the dish with spinach & horseradish cream will add wonderful flavors to the ribs & gravy. Your pictured dish has a very nice gourmet flair.

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I'm a professional magazine stylist and crafter, wife and mother and I live and create in New Orleans. I write about all the facets of my creative life here, both personal and professional, though like most Southerners, I reserve the right to digress.

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