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high school ceramic teacher
BFA - Utah Tech University
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Ricotta-stuffed squash blossoms from our last supper club. Served with a sauce made from local zucchini and basil. A little Aleppo pepper in the batter for some heat and some honey on top for some sweet. Shaved parmiggiano reggiano to finish? Yes pls. Hit the link in my bio if you want to come to the next one 🥰💕
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