A new Web site promises a social time for food lovers.

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I don't honestly know if oxtail barley soup is in any way actually connected with Scotland, but my mother claimed it was. She was great with soups - a necessity for cooks toiling away in the dreary, cold and damp winters of the British Isles and Ireland. To this day, chicken or vegetable stock simmers away on the stovetop once or twice a week in her kitchen.
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