.. so no more tinkering, fluffing, worrying, or nibbling at the Sestina.
What's done is done, so it remains to see whether it's an underbaked effort destined to leave me with salmonella, or a darkly roasted crispy that's gonna leave me with a bitter taste. New recipes are always a hit and miss affair.
Give me an old favourite (like a plain Sestina - never thought I'd be calling a Sestina plain ) if you want a more tasty morsel.
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) if you want a more tasty morsel.
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