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Crème fraîche and poached pears are added to a steel-cut oats recipe from
Burns St. Bistro in Missoula, Montana.

Crème fraîche and poached pears are added to a steel-cut oats recipe from
Burns St. Bistro in Missoula, Montana.

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I’m hearing a lot of complaints about brunch lately, and about the people who eat it: They are food-fetishizing hipsters who languish in cafes, lubing their grease with mimosas and lattes.