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he turned 30



and the celebration lasted an entire week. Food highlights included a vegetable tagine at Aziza (home of the best couscous), my first attempt at making a Key lime pie (which was served alongside three magnums of 99 Napa Cab and many, many beers), a crepe bar for brunch and seafood in Seattle (we probably have mercury poisoning now -- we ate fish for almost every meal).

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