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While the "something blue" tradition has a rich history, it's essential to customize it to suit your wedding's style
It should be firm enough to cut with a knife, but soft and tender enough to eat with a spoon, with a bit of space left over to soak up some gravy
Making on-the-fly adjustments to optimize for camera angles and lighting
Or make it in a blenderyoull likely need to double the recipe to gain enough traction
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