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My pork tenderloin gives you the idea.
I've never gone anywhere else to get my pork products.
While my pork porterhouse was large enough to be my pork ration for a month, it was a bit dry and dense.
I had to buy an extra freezer to hold all my pork.
As though to buck the prevailing colourlessness, my pork dish was almost aggressively dark and butch.
It tasted fabulous on my pork pie from the local butcher.
It's got to be my pork pie recipe, made with pork loin, back bacon and lots of fresh parsley.
I'll be very quiet, eating my pork buns and my egg tarts, and I'll listen to them.
"Give me back … give me back my pork pie hat," we belt out.
I chewed over the question as I chewed my pork chops, but no answer emerged.
I decided to defer my pork gratification, because among the seven advertised entrees, three were pork.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com