TO ALL POOR VETERANS:

http://www.cookinglight.com/m/cooking-101/techniques/wonton-ravioli

HERE'S A QUICKER WAY TO PREPARE THE PINE NUT PESTO AND TRIPLE-CREAM, COWS' MILK, PASTEURIZED, BRIE CHEESE RAVIOLIS. REMEMBER, THE ITALIAN PINE NUTS DON'T HAVE THAT BITTER, RESINOUS COATING THAT THE OREGONIAN ONES HAVE, UNFORTUNATELY. THEY COULD BE BLANCHED, BUT IF STILL BITTER, SWITCH TO UNSALTED, DE-SHELLED, SMASHED, TOASTED PISTASCHIOS AND CHESTNUTS.