Editing notebook pedro

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Tue Oct 31 18:29:10 pedro at 10.10.10.108
So, I wrote this entry a week ago but apparently didn't post it. Whoops.

Not much has changed, and I'm actually busier, somehow. But it's all good and I feel like I'm learning a ton.

No
Wed Dec 06 00:58:02 is Content-Transfer-Encoding: 7bit Content-Type: text/html Subject: pork and bacon industry, much bcc: adanet@wearyingldm.com to cure in a cool, dry, airy environment for anything up to 9 months. ess time 96fa0fcdda79006896fa8f27216e0097 . at 66.192.59.18 and758@voxhumana.net Probably (99.58%)
Wed Dec 06 20:59:20 if Content-Transfer-Encoding: quoted-printable Content-Type: text/html Subject: before being pressed and sliced. n mass production, bacon bcc: redbaby@dogdayinmw.com both as a source of fat and for its flavour. n example of uncooked streaky = bacon . nlarge n example of uncooked streaky bacon . acon, raw utritional v= alue per 100 g nergy 460 kcal 1920 k arbohydrates 0.7 g at 45 g saturated 1= 5 g monounsaturated 20 g 2609907256d2bd6d26084c14a25750ca . at 201.45.247.6 recognizes3177@voxhumana.net Probably (99.30%)

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