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March 26, 2010

Comments

noble pig

Okay this is lovely.

Chris

We just tried some bucatini last month and you described it's texture right on the money. It's ok but I prefer angel hair.

Your dish turned out great, even if you didn't cure hog jowls for 3 weeks ;) Great post.

medical consultation

wow..I love that, so delicious.. that's my favorite..

linda

thanks for visiting my blog. do you live in san jose too?

i also like bucatini and have only tried giada's recipe. this looks more authentic. : )

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