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During our junior year of college, Kelley and I lived in a little tiny green house just north of campus, near Hyde Park. We called it the Tom Green House, and along with four other roommates, we had a very soul-rich abode that favored coffee and coffee mugs, marathons of the OC, and year-round Christmas decorations. At the time, Kelley was not completely sold on the culinary school idea, though must of the roommates were definite encouragers. But occasionally, Kelley would create a lovely family dinner for us all. This is how I was introduced to Kelley's homemade tamales, and subsequently fell in love. It truly was a family dinner; everyone was given a task to help make the homemade tamales. Given my heart ties to Guatemala and Latin America, it was our best family dinner as well. Recently, Kelley made tamales again--three different varieties: one featuring venison, one with black beans and goat cheese, and one with chicken and....I don't quite recall, but I ate it and it was delicious. Some tips for making your own tamales:
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