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My favorite thing I ever got to eat out of my college cafeteria was cornbread. I couldn’t get enough of it. My second favorite, which was available with much greater regularity, were the omelets. They were cooked to order, right in front of you, and it was the perfect balm to soothe the sting of an 8am French class during my first year at UVA. Since that time I’ve fallen in love with many delicious egg dishes, including quiche (good quiche, not weird scary quiche) and frittatas. Earlier this year I added the Spanish tortilla to the list. While at the Atlanta Food and Wine Festival earlier this year, I attended a session called Pantry Punch and Emergency Bites. The

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So I’m feeling kind of in to British food at the moment. I know, people are generally down on British food but I’m defying them. In fact, I am issuing a challenge. I’m going to make British food for the entire week and it’s going to be brilliant! I’m kicking off Brit Week with a quintessential item: the pasty. A note on pronunciation: the “a” is pronounced like the “a” in past or last rather than paste. I recently acquired a British cookbook, The National Trust Complete Traditional Recipe Book by Sarah Edington, which had a recipe for Cornish Pasty. I was more in the mood for chicken than beef, so I decided to go the chicken curry route. As

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