abby-n-sam blogspot.com

Abby Sams Kitchen

Tuesday, November 27, 2012. Montreal Au Pied de Cochon. Our last meal in Montreal was at Au Pied de Cochon. The first dish that we go was called Plogue a Champlain. This was a really nice dish. It consisted of something like a pancake, topped with ham, aged cheddar, a big slice of foie gras, and a maple syrup sauce. Its a strange combination, but it all worked really well together. We also order the Canard en Conserve, or duck in a can. This one is a really fun presentation. The server brin.Which.

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Dinner Bell

Wednesday, March 18, 2009.

cupcakes for spite and tales of my baking glory

Cupcakes for spite and tales of my baking glory. Baking adventures and mishaps of genius. Friday, April 24, 2009. Meg ran the Boston Marathon. It seems to be taking us a long time to finish it. Wednesday, November 19, 2008. Will volunteer for potential baked goods. French bread, sour dough, multi grain- you name it, they had it and the crusts were allllll mine! I did, however, make on.

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Abby Sams Kitchen

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Tuesday, November 27, 2012. Montreal Au Pied de Cochon. Our last meal in Montreal was at Au Pied de Cochon. The first dish that we go was called Plogue a Champlain. This was a really nice dish. It consisted of something like a pancake, topped with ham, aged cheddar, a big slice of foie gras, and a maple syrup sauce. Its a strange combination, but it all worked really well together. We also order the Canard en Conserve, or duck in a can. This one is a really fun presentation. The server brin.Which.

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This web page abby-n-sam.blogspot.com states the following, "Tuesday, November 27, 2012." We saw that the webpage said " Montreal Au Pied de Cochon." It also said " Our last meal in Montreal was at Au Pied de Cochon. The first dish that we go was called Plogue a Champlain. This was a really nice dish. It consisted of something like a pancake, topped with ham, aged cheddar, a big slice of foie gras, and a maple syrup sauce. Its a strange combination, but it all worked really well together. We also order the Canard en Conserve, or duck in a can. This one is a really fun presentation."

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