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By the time I made my French bread (which took way longer than I remembered because it has to rise several times and ferment a bit for the right tang), my son conked out and I was ready to follow.
The sauce is even better now that it’s been percolating in the IP overnight (and all day…), and I’ll just slice and toast the bread to freshen it up and call it good.
Hoping I have broccoli on hand because I think I’m out of salad greens.
I’ve been out of the kitchen too long and staying on task is apparently a problem. 
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