Yum-OH, Maeve!

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We have a second upright.... we think it's going to the church kitchen.... but I could see filling it with fruit and veggies..... we'll see. Costs a lot to run that one-- old, not efficient.

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The pork-cooking liquid made a superb luncheon soup with ramen and a bit of the sausage. Just as it was. Planning to bottle it when we take the country ribs out. And freeze it of course.

~Susan