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3November 11, 2013Quandary Peak and Honey Pear Crisp with Hazelnuts and Thyme

Bob Vivant is about real food.
Fresh ingredients. Sweet indulgences.
Farm fresh eggs. Homemade bread.
Sleeping with cookbooks.
Sipping. Savoring. Sharing.
The moment. This moment.
Life, one delicious bite at a time.

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Harvested our first tomatoes of the summer. And an eggplant too!

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- appetizers
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101cookbooks Annie A Year in My Kitchen Bahamas better than store-bought birthdays boozy caramel Carr's Whole Wheat Crackers Christina Tosi Christine Ferber Conscious Crumbs conserve dreams Euell Gibbons experiments fear flatbreads Food and Wine Magazine Food Rules friendship Gorgonzola Gourmet granola Ground Hog Day Heidi Swanson history How to be a Domestic Goddess Julia Child lessons learned love Lynne Rossetto Kasper magic Maldon Salt Mark Bittman marriage Martha Stewart Martha Stewart's Baking Handbook Mes Confitures Michael Pollan Michigan Milk Bar Milk Bar Compost Cookies mom Momofuku Mounds Bars music New Year's Resolutions Nigella Lawson no-knead bread nostalgia Ottolenghi-The Cookbook Penny De Los Santos Pleasant Ridge Reserve Cheese Plenty Punxsutawney Phil pure bliss road trip Sammi Tamimi self-doubt Silpats Skye Gyngell snow Spain Thanksgiving The National Center for Home Food Preservation The Splendid Table traditions travel truffles writing Yotam Ottolenghi yummy with Champagne yummy with cheese yummy with peanut butter

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