tag:blogger.com,1999:blog-18071407.post5203082502668825257..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: The first barbecue of 2015Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18071407.post-24257965781290422402015-04-17T19:02:06.296+02:002015-04-17T19:02:06.296+02:00We love reading your Blog as always Ken. Glad you...We love reading your Blog as always Ken. Glad you are putting the Crushed Red Pepper to good use!!Joelhttps://www.blogger.com/profile/06257638322389567648noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20609138513061681062015-04-15T23:42:03.634+02:002015-04-15T23:42:03.634+02:00Now I know what a Toulouse sossij should really ta...Now I know what a Toulouse sossij should really taste like....<br />thanks to your posts...<br />so's mine!! It is the closest to English sossijiz...<br />Like the pancake wrapper idea....Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47738679081657942652015-04-15T22:19:40.998+02:002015-04-15T22:19:40.998+02:00looks so deliciouslooks so deliciousGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59045719227940452852015-04-15T21:03:31.731+02:002015-04-15T21:03:31.731+02:00Mes blettes ont gelé cet hiver. Il faut que j'...Mes blettes ont gelé cet hiver. Il faut que j'en replante cette année.Olivier Bailleuxhttps://www.blogger.com/profile/13892201578871115809noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36703193006677434772015-04-15T17:20:27.296+02:002015-04-15T17:20:27.296+02:00Looks delicious. You are ahead of us in your seaso...Looks delicious. You are ahead of us in your seasons...........But not too much.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-42769051081306301132015-04-15T14:11:50.287+02:002015-04-15T14:11:50.287+02:00We may just share BBQ weather Ken as Autumn hits u...We may just share BBQ weather Ken as Autumn hits us but with temps in the low 20s. Enjoy your summer as winter decends on Bayside Melbourne.Leon Simshttps://www.blogger.com/profile/17609891995057827081noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54420873977315972422015-04-15T13:27:42.089+02:002015-04-15T13:27:42.089+02:00Youppiiii! Summer cookin'!Youppiiii! Summer cookin'!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84101553580954533932015-04-15T11:54:04.010+02:002015-04-15T11:54:04.010+02:00My favorite unsmoked sausage is still Toulouse.My favorite unsmoked sausage is still Toulouse.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47688457441890094902015-04-15T11:49:12.112+02:002015-04-15T11:49:12.112+02:00Part-time neighbors of ours who live most of the t...Part-time neighbors of ours who live most of the time in Yorkshire told me a few days ago that they have already harvested rhubarb up in those northern climes. We would probably be harvesting except that Walt dug up, divided, and replanted our rhubarb this spring.<br /><br />We tried growing that rainbow chard one year but it didn't do well for whatever reason. The green and white kind grows best and we really enjoy it.<br /><br />It seems that the <i>saucisse bretonne</i> is a standard item, but I'd never heard of it before. Out in Brittany, they eat it like a hot dog but wrapped in a buckwheat crêpe rather than a soft doughy bun.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6918359734400625302015-04-15T08:30:30.170+02:002015-04-15T08:30:30.170+02:00Strange what 60odd miles does to growth patterns.....Strange what 60odd miles does to growth patterns...<br />our overwintered chard is only just getting going...<br />but we ate our first rhubarb of the season yesterday.<br /><br />If you liked that yellow-ribbed chard, Ken, we can thoroughly recommend "Rainbow" chard...<br />the ribs are slightly narrower than the blete in the shops...<br />but that is more than compensated for by the look of the different coloured ribs on a plate.<br />We tend to de-rib partway into the green leaf to maximise the stalk we can cook separately.<br />So, from one pick we get "two" veg on the plate!<br /><br />Nice looking 'real' sossij from oop't'North.... not one of our local chipolatas, that one!!<br />TimLe Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.com