Secret English toffee recipe revealed
Food Deborah Chan is unafraid to bare her soul. As a former columnist for The Spokesman-Review, she’s shared her views on everything from Spokane Valley libraries to the childhood trauma of eating lima beans to tougher subjects like her struggles with celiac disease and breast cancer. Despite her candor and humor, she’s kept a carefully guarded secret: her recipe for English toffee. This holiday season, she’s had a change of heart. She’s got something oh-so-good and finally wants, as she put it, “to set it free.”
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