tag:blogger.com,1999:blog-18071407.post6541477255942518716..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Blanquette de veauKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-18071407.post-56127737608235852792018-01-11T09:53:31.873+01:002018-01-11T09:53:31.873+01:00After looking over a few of the blog posts on your...After looking over a few of the blog posts on your site, <br />I honestly appreciate your technique of writing <br />a blog. I saved it to my bookmark website list and will be checking back soon. Please visit my web site too and tell me what you think.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35661766863752437502011-12-15T22:04:04.349+01:002011-12-15T22:04:04.349+01:00That stew looks absolutely delicious. I just don&#...That stew looks absolutely delicious. I just don't have the patience for such things. Guess that means I will never know how it actually tastes, but I'll bet it's good!Archguyhttps://www.blogger.com/profile/14335766004103620678noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2325384672368274892011-12-15T20:19:25.980+01:002011-12-15T20:19:25.980+01:00Good luck with Joachim. Night-night, don't let...Good luck with Joachim. Night-night, don't let the bed bugs bite! ;)) Martine<br />WV = matin ... Vivement demain matin!ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3897623859235752042011-12-15T19:36:54.018+01:002011-12-15T19:36:54.018+01:00We rarely eat red meat, but this could easily be a...We rarely eat red meat, but this could easily be adapted to another kind.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-60833031229752564472011-12-15T17:03:19.025+01:002011-12-15T17:03:19.025+01:00"All food, though, is comfort food to me.&quo..."All food, though, is comfort food to me." Yes! And probably for a lot of us--that's why we love your blog (and you) so much. <br /><br />Hope you are well. Batten down the hatches and stay warm and dry during the storm. xoxoGinnynoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39841377079331913682011-12-15T16:46:28.530+01:002011-12-15T16:46:28.530+01:00Ken
Looks yummy :-)
Good luck with Joachim - hop...Ken<br /><br />Looks yummy :-)<br /><br />Good luck with Joachim - hope it is NOT a Xynthia 2010 redux for you and those living in and around the western coast.The Beavernoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37859023591307231882011-12-15T16:37:57.745+01:002011-12-15T16:37:57.745+01:00It's on my list to make. two major deviations ...It's on my list to make. two major deviations though, gluten free AND as of late, no onions. Which makes it tricky to come close to flavor.<br /><br />We shall see.The Celiac Husbandhttp://www.theceliachusband.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66960778690325371102011-12-15T14:40:02.154+01:002011-12-15T14:40:02.154+01:00I'm going to do this when our friends from Nas...I'm going to do this when our friends from Nashville come for NYE. Will look for a nice veal shoulder, probably in Birmingham. Your directions are excellent- thanks for the write up.<br /><br />All food is comforting to me, too:)Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-60564040627274463792011-12-15T13:08:34.864+01:002011-12-15T13:08:34.864+01:00I'd like to try this. It really seems straight...I'd like to try this. It really seems straightforward enough. I'm a sucker for a creamy velouté sauce with a nice flavor.Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67165411873258039012011-12-15T08:49:54.986+01:002011-12-15T08:49:54.986+01:00Looks fabulous. Might do that for Christmas dinne...Looks fabulous. Might do that for Christmas dinner....Cherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-7735442352142728902011-12-15T08:39:03.500+01:002011-12-15T08:39:03.500+01:00I think we'll be doing this too, Ken.
I've...I think we'll be doing this too, Ken.<br />I've eaten it in restaurants and out of the bottle... the latter as "Blanquette de Canard" and "Blanquette de Sanglier".... but never tried to make the real McCoy!<br />Mainly because I'm terrible at white sauces... but Pauline is very good at those and we tend to "team-cook" anyway.<br />Tried the quick soufle with chard yesterday and it was superb... did it in a big bowl and have half left... some with a salad... and some in a stir-fry with our own pak-choi and mouli radish. But, unfortunately, white cabbage threads will have to substitute for the bean sprouts... we only seem to see tinned around here and they just aren't the same thing at all!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com