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The Wellesley Foodie Blog

The Wellesley Foodie Blog. Adventures in post-graduation culination. Thursday, October 7, 2010. 160; In Turkey börek can take on many shape, forms and fillings. I love börek because it keeps well in the fridge, freezes well and reheats well. I often make it for Bulents breakfast since he likes a hearty breakfast and he can take it out the of fridge and microwave it. This is made from yufka. But you could use savory phyllo dough. Pan O Börek. 2 onion, diced and sautéed. 2 tbsp olive oil. Next tim.

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Far From The Sticks

Sunday, December 12, 2010. There may be some changes coming up and some disruption to blogging ahead. Saturday, December 4, 2010. 160; I thought my IBS had transformed into colitis. Them use the oil from a labeled can and they admitted they had been cooking with the oil since I moved to the c.

Wellesley College Class of 2006

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The Wellesley Foodie Blog

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The Wellesley Foodie Blog. Adventures in post-graduation culination. Thursday, October 7, 2010. 160; In Turkey börek can take on many shape, forms and fillings. I love börek because it keeps well in the fridge, freezes well and reheats well. I often make it for Bulents breakfast since he likes a hearty breakfast and he can take it out the of fridge and microwave it. This is made from yufka. But you could use savory phyllo dough. Pan O Börek. 2 onion, diced and sautéed. 2 tbsp olive oil. Next tim.

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This web page wellesleyfoodies.blogspot.com states the following, "Thursday, October 7, 2010." We saw that the webpage said " 160; In Turkey börek can take on many shape, forms and fillings." It also said " I love börek because it keeps well in the fridge, freezes well and reheats well. I often make it for Bulents breakfast since he likes a hearty breakfast and he can take it out the of fridge and microwave it. This is made from yufka. But you could use savory phyllo dough. 2 onion, diced and sautéed."

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