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She has long brown hair and like, kind of like an aquiline nose.
But once it's cut, it turns brown and loses its power.
So we just spoon on the drippings, and that'll brown the skin nicely.
Sauté chopped garlic and parsley in oil for several minutes, then add scallops and brown about 3 minutes per side.
I should be the only brown sugar up in here.
You don't bring no brown sugar home to this house!