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A brisk, windy day called for some serious cooked food. It may be the last chance for something rib-sticking before we have to face bathing suit weather.  So we cooked up a blanquette de veau, using veal shanks, and served it, with all its luscious creamy sauce, over buttered noodles with parsley. When a windy day inspires us to cook and eat like this, let it blow, let it blow, let it blow.

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