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1 Comment


dicembre 3, 2015at 4:32 am

Colleen Glad you find the red onion the tops in your kitchen, too. I pttrey much have the Queen raw and crunchy, but everyone who’s dialed in on the topic have some great alternative uses. Personally, I like thin slices of Regina Rossa on my grilled meats, poultry and fish. She just makes everything that much better Thanks very much for your feedback. Ciao for now.

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