Minor changes as test
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\documentclass[twoside, 10pt, twoside, openany]{book}
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\documentclass[twoside, 10pt, twoside, openany]{article}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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% Packages %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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@ -43,7 +43,8 @@
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paperheight=8.5in,
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paperwidth=5.5in,
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margin=0.5in,
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outer=0.75in
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% outer=0.75in,
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% textheight=7.5in,
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}
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% Adjust the top and bottom margins
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@ -59,7 +60,7 @@
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\pagestyle{fancy}
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\fancyhf{}
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\fancyhead[LE,RO]{\textit{Dude With a Fork}}
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\fancyhead[RE,LO]{Issue \#001}
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\fancyhead[RE,LO]{Seasoning Mixed \#1}
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\cfoot{Page \thepage}
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\renewcommand{\footrulewidth}{0.5pt}
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@ -123,41 +124,40 @@
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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% Adjust spacing before chapter titles %%%%%%%%%%%%%%%%%
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\usepackage{titlesec}
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%\usepackage{titlesec}
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\titleformat{\chapter}[display]
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{\normalfont\huge\centering}
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{}
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{0pt}
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{\fontsize{24}{28}\selectfont\textsc}
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\titlespacing*{\chapter}{0pt}{-20mm}{4mm}
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%\titleformat{\chapter}[display]
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% {\normalfont\huge\centering}
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% {}
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% {0pt}
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% {\fontsize{24}{28}\selectfont\textsc}
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%\titlespacing*{\chapter}{0pt}{-20mm}{4mm}
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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% Adjust TOC contents %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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\usepackage{titletoc}
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%\usepackage{titletoc}
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\titlecontents{chapter}[0em]{\lsstyle\smallskip}
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{}
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{}
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{\hfill}[\medskip]%
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\dottedcontents{chapter}[0em]{\vspace{2mm}}{3em}{0.5pc} % dotted lines in chapters
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%\titlecontents{chapter}[0em]{\lsstyle\smallskip}
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% {}
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% {}
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% {\hfill}[\medskip]%
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%\dottedcontents{chapter}[0em]{\vspace{2mm}}{3em}{0.5pc} % dotted lines in chapters
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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%%%% Adjust our xfracs %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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\DeclareInstance{xfrac}{lmss}{text}{
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slash-symbol-font = lmss,
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numerator-font = lmss,
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denominator-font = lmss,
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scale-factor = 1.1,
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h-scale = 1.1,
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numerator-bot-sep = 2 pt,
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denominator-bot-sep = -1 pt
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}
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%\DeclareInstance{xfrac}{lmss}{text}{
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% slash-symbol-font = lmss,
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% numerator-font = lmss,
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% denominator-font = lmss,
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% scale-factor = 1.1,
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% h-scale = 1.1,
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% numerator-bot-sep = 2 pt,
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% denominator-bot-sep = -1 pt
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% }
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%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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@ -176,7 +176,7 @@
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\begin{document}
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\newgeometry{left=3cm,right=3cm}
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%\newgeometry{left=3cm,right=3cm}
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\tableofcontents
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\restoregeometry
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@ -184,7 +184,7 @@
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%\sffamily the family name is \f@family
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%\makeatother
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\chapter{Taco Seasoning}
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\section{Taco Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -217,7 +217,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{huge}
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\end{center}
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\chapter{Italian Seasoning}
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\section{Italian Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -241,7 +241,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\paragraph{Note:} Because rosemary is a particularly tough herb, especially in its dried form, I find it better in this mix if I crush it in a mortar and pestle before adding it in.
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\chapter{Creole Seasoning}
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\section{Creole Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -265,7 +265,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{instructions}
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\chapter{Seasoned Salt}
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\section{Seasoned Salt}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -288,7 +288,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{instructions}
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\chapter{Chinese Five Spice Powder}
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\section{Chinese Five Spice Powder}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -312,7 +312,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{instructions}
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\chapter{Curry Seasoning}
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\section{Curry Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -337,7 +337,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{instructions}
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\chapter{Pork Chop Seasoning}
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\section{Pork Chop Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -362,7 +362,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{instructions}
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\chapter{Steak Seasoning}
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\section{Steak Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -401,7 +401,7 @@ Store bought taco seasoning is expensive and has a lot of salt in it. Here's a w
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\end{instructions}
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\chapter{Seafood Seasoning}
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\section{Seafood Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -432,7 +432,7 @@ This isn't quite the same as Old Bay, but it's pretty close!
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\paragraph{Note:} To get ground bay leaves, break up several bay leaves into small pieces, then add them to a spice grinder. Grind them coarsely, then sieve them to remove the dried veins. Add the leafy portions back to the spice grinder and grind again until they are finely ground. You may have to repeat the sieving process two or more times.
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\chapter{Shawarma Spice}
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\section{Shawarma Spice}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -458,7 +458,7 @@ This isn't quite the same as Old Bay, but it's pretty close!
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\end{instructions}
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\chapter{Pizza Seasoning}
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\section{Pizza Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -484,7 +484,7 @@ This isn't quite the same as Old Bay, but it's pretty close!
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\end{instructions}
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\chapter{Fry Seasoning}
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\section{Fry Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -509,7 +509,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{Salt-Free Chicken Seasoning}
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\section{Salt-Free Chicken Seasoning}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -532,7 +532,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{Salt-Free Cajun Blend}
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\section{Salt-Free Cajun Blend}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -556,7 +556,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{Tuscan Blend}
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\section{Tuscan Blend}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -579,7 +579,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{Mexican Blend}
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\section{Mexican Blend}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -604,7 +604,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -622,7 +622,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -640,7 +640,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -658,7 +658,7 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter{}
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\section{}
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\begin{center}
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%\includegraphics[scale=0.15]{}
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@ -676,11 +676,11 @@ This also worked great on popcorn!
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\end{instructions}
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\chapter*{Notes}
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\section*{Notes}
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\begin{itemize}
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\item Because these are meant to be seasoning mixes that you can make and store in your cupboard, assume all of the herbs used are dried herbs.
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\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount of table salt.
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\item If a recipe calls for kosher salt and you do not have it, you can substitute roughly half the amount by volume of table salt.
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\end{itemize}
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