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Thank You: It has been SO long since I've made picadillo, Gladys!

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Hi, Gladys! I hope you are well and happy!!

I am so glad you posted your picadillo recipe for us. In past years, I have also used it as a mini empanada filling for hors d'oeurves - it has so much flavor that it stands up to being wrapped in pastry.

I have to admit, though, that having a nice plate of picadillo with rice for dinner is such a treat, and one I haven't enjoyed in years. We can get Alcaparrado here (well, at least in the Washington, DC area! - Goya brand). I love to mix it with my tuna fish (which doesn't have mayo, but olive oil, lemon juice, parsley, and either Alcaparrado or separately packaged olives and capers). It is a great thing to keep on hand!!

Can't wait to try your recipe - I can tell it has a more complex flavor than the recipes I've used in the past, and I wouldn't expect anything less from our Gladys!!

Thanks again!!!
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