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6 marinated artichoke hearts 8 subadult periodical cicadas, thawed from frozen or freshly caught 1 teaspoon red pepper flakes Directions: 1. To make the dough, combine the yeast, sugar, and 1/4 cup water. Add this liquid, the 1 tablespoon olive oil, and remaining water to the flour and cornmeal. Mix to a soft dough, then knead on a lightly floured board until smooth and elastic, about 10 minutes. 2. Place dough in a greased bowl and cover with a cloth or plastic wrap. Let rise for 45 minutes or until doubled in size. 3. While waiting for the dough to rise, begin making the tomato sauce. Heat the olive oil in a medium saucepan. Add onion and garlic, and cook until soft.

Monte lloydDavid george gordonTen speedUniversity of chicagoGeorge gordonBug cookbookமான்டே லாயிட்டேவிட் ஜார்ஜ் கோர்டந்பத்து வேகம்பல்கலைக்கழகம் ஆஃப் சிகாகோஜார்ஜ் கோர்டந்பிழை சமையல் புத்தகம்