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I am a Cordon Blue-trained chef with a catering business called the Divine Plate based in Reno, Nevada. This blog is a place for me to share ideas and observations about food- creating it, eating it, discovering it and enjoying it. Tuesday, August 21, 2012. Hot summer days call for cool watermelon salad. 1 cup thin sliced red onion cut into 1-inch long strips. 190; to 1 cup finely chopped cilantro. A few pinches of sea salt.

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