Thank you for the kind words! I didn’t know I could maybe have these again at some point in the future. Did you just try them every now and again to see how you reacted? Do you still need to watch out?
You forgot shit like “fondor”, the poor natrium glutamate imitation from Maggi. Many cantina cooks also use gallons of Worcester sauce (pronounced “Wooster” btw, and that’s a law)
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