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Monadnock Ledger-Transcript - Peterborough native Matt Beaudin to play national anthem at Gillette Stadium ledgertranscript.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from ledgertranscript.com Daily Mail and Mail on Sunday newspapers.
Spark Academy's first graduating class includes 9 seniors who earned associate's degrees from MCC manchesterinklink.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from manchesterinklink.com Daily Mail and Mail on Sunday newspapers.
Spark Academy robotic teams ready to compete in VEX Robotics World Championship manchesterinklink.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from manchesterinklink.com Daily Mail and Mail on Sunday newspapers.
The Grub Up: Perfect Chicken Pot Pie With Marcus and Chef Matt Beaudin! | Star 101.3 iheart.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from iheart.com Daily Mail and Mail on Sunday newspapers.
4 Tbsp Vegetable Oil 2 Large Potatoes Small Diced (2 Cups) 1/2 Cup Cooked Chopped Bacon 1 Bunch of Parsley Chopped 1 Tbsp Minced Garlic 4 Tbsp Butter (unsalted) Fennel Fronds For Garnish Hash: In a large sauté pan add 4 Tbsp of Vegetable Oil over medium heat. When hot add diced potatoes and cook until tender and golden brown, when potatoes are cooked remove and place on paper towels to rest. Return pan to the heat once potatoes are removed and add 2 tablespoons of butter, when butter has melted add garlic and onions and sautéed until translucent (a little browning is fine). When onions and garlic are cooked add diced fennel and bacon and cook Until fennel is tender and slightly caramelized. When this is done add your remaining butter, heavy cream and return the cooked potatoes to the pan. Cook and stir until cream has reduced by half approximately 3/5 minutes. when hot and combined add parsley to finish, season with salt and pepper to taste, cover ....