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Joined Date: Aug 12, 2008
"I love the lightness of this dish. I just made the stock with shrimp shells, so the stock was lighter in flavor and used Sambuca just a little less instead of the Pernod. I also added some fresh white corn which is in season. With some good crusty bread, broiled heirloom tomatoes and a glass of nice white wine it was a fabulous summer dinner. ""