Socca recipe; plaster of Brie update

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My dear sister has asked that I post the Socca recipe, and of course I will. Sorry for the delay. It’ll be in Em-i-lis Recipes momentarily.
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It was hot as balls here today, so I put the plaster of Brie outside thinking it would finally dry enough for excavation. Well, the inside burst through a crack in the exterior making it look like a really extraordinary, top-shelf Brie, a Brillat-Savarin or the like. Tom actually asked if he could have a bite. Fortunately I was home to steer him away from the blob.

Hilarious child gourmet story

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Yesterday afternoon, Jack asked for a snack, so I asked what he wanted. Without hesitation, he replied, “An aprium please.” I said, “bud, you ate them all yesterday.” He said, “ooooh maaaan” with a dramatic and dejected sigh. A friend was here and was like, “what’s an aprium?” For the record it is an apricot crossed with a plum, not to be confused with a pluot in which the plum is dominant.