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Birthday Schwag Diary 

Sis got me a sous vide with a vacuum bag kit. So far, I've made:

Ribeye at 130 for three hours, seasoned and bagged with garlic cloves, white onion, yellow pepper, asparagus tips.

Rip-off Starbucks egg bites, in quiche mini-dishes, bottomed with bacon, green pepper, gouda cheese at 172 for an hour.

Good Eats carnitas. Pork loin seasoned and bagged with two halved tangerines, white and red onion, and garlic cloves. 165 for 18 hours.

Bonus: Fire Emblem Fates + Shadows.

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