tag:blogger.com,1999:blog-18071407.post7753106128253984089..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Making and eating a big saladKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18071407.post-50447674800868728242022-11-30T17:12:59.038+01:002022-11-30T17:12:59.038+01:00We had some escarole again today, and there's ...We had some escarole again today, and there's still a lot left.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-89325185882540239942022-11-30T17:12:13.646+01:002022-11-30T17:12:13.646+01:00It's interesting how one egg has a pale yellow...It's interesting how one egg has a pale yellow yolk and the other a bright orange one. They were from two different batches of eggs that I bought at the supermarket. With the induction stove burners, it is easy to cook eggs this way at low temperature and get a good result.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80974027005382377182022-11-30T15:02:21.391+01:002022-11-30T15:02:21.391+01:00You did a nice job with the eggs- know this was de...You did a nice job with the eggs- know this was delicious. Glad you can now find pecans!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-28339684129904687172022-11-30T12:50:52.248+01:002022-11-30T12:50:52.248+01:00What a great salad. That head of escarole is huge!...What a great salad. That head of escarole is huge! Ha!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80958892939269682202022-11-30T11:59:17.371+01:002022-11-30T11:59:17.371+01:00Thanks for the good comment, Woody. My food philos...Thanks for the good comment, Woody. My food philosophy is that it is important to plan ahead so that you know what ingredients you are going to use for whatever you decide to make. The more vegetables the better, but some meat is good as a flavor enhancer. We have to eat every day, and why not eat good, tasty meals?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69482382013075429802022-11-30T09:12:08.534+01:002022-11-30T09:12:08.534+01:00Ken, you never cease to amaze me with your reperto...Ken, you never cease to amaze me with your repertoire of recipes and your ability to create such a diverse menu on an almost daily basis. And it is all nutrious and pleasing to the eye which whets ones appetite. As we grow older food often becomes boring and the preparation and actual eating often becomes a chore. You plate up a beautiful selection of food that proves my point that food doesn't have to be gray, colorless, washed out and tasteless. I can tell from the color and texture of your food that the tastes of the individual items compliment each other well and the aroma has to be wonderful and enticing as well. Sir, I applaud you and of course Walt, too. Be careful. Be safe. Be happy! Adieu Woody in Ohiohttps://www.blogger.com/profile/16912558135648804313noreply@blogger.com