| http://www.w3.org/ns/prov#value | - While the birds were cooking, I soaked a few pieces of dried porcini that I always seem to have hanging around, and while they rested, I stirred them and their liquid into the pan, scraping up all the yummy bits, making a rather classy sauce which made me feel very smart, given that my propensity to do anything other than spash a glass of wine into a sticky pan is normally nil.
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