It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to
understand that it had been intended to be something
else, so Burt had named it "disaster number one."
I think that it was supposed to have had more of the blue and cream
cheese adhering to the grapes on the inside of what were supposed to be rounder and larger balls.... ;) Some people like blue cheese, you
know... (G)
I alway said, that's fine, if you like the taste
of moldy old books.
I got a chunk of Balderson 4 year Canadian Cheddar, and
as previous discussion revealed that most of us found
4 years to be the optimal age for Cheddar. This was
just barely sharp enough, no crystals though. It
disappeared in a trice.
It certainly did... I think I only had a couple slices of it... :)
I had only a tiny crumble (smidgen?).
As there was ample ground beef (a 7-lb pack cost the
same as a 3-lb pack), I made burgers for those who
wanted one. I made theirs medium-rare, mine rare rare.
You made mine rare, I believe.... ;)
Oh, good.
There was a rye and pumpernickel swirl (like a marble rye)
that I turned up my nose at. There are several things I
bought at Wegmans that I would not normally even glance at.
Shipps had requested pumpernickel which you'd've been even less pleased
with, but the closest thing I found was the swirl, which at least
satisfied them... ;)
Satisfied me, too, as I wouldn't be inclined to eat either.
Jams from Lydia - all were good
- sour cherry was pleasantly not too sweet, and I took a
jar but managed to forget it there;
I can get you a jar if you wish, and hold it until you finally visit...
Not necessary, and it looks like 2018 is filling rapidly
(more later in e-mail).
- the Shipps and others really liked the strawberry rhubarb,
- and a peach preserve was very delicious, but I found the
texture kind of nubbly and strange. No doubt using it on
bread would smooth out that issue.
Lydia does make good jams... :)
Yep. Following her example I made some jam out of some
not-very-good mirabelle plums from the Tulle amrket.
This went quite well with salvage French toast made
for Lilli. Jam and French toast are standard, so no
recipe for them today. But
Recette de la flognarde
categories: French, dessert
tield: 1
80 g flour
1 pk vanilla sugar
150 g sugar
1/2 pk baking powder
4 eggs
300 ml milk
apples, pears, or figs
Combine the flour, sugars, and leavening.
Beat in the eggs and the milk.
Peel the fruit and cut into bits.
Arrange the fruit on a buttered ovenproof dish.
Cover with the batter
Bake at 170 to 180C (about 350F) for 35 min or
until well browned.
Auberge de la Roche de Vic, Albussac
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