FrenchWench

Ahhh...American media once again at it's 'best' I wonder...would such an article ever appear on the pages of a French newspaper? And if by chance it did, would the French discuss it in a forum or over a bottle of wine at a corner cafe? Something to contemplate.

Soup oh wonderful soups! Looking forward to this project. Especially since I teach and LOVE the concept of cook once, eat many times. I too am slightly confused (perhaps the bubbles from the champagne haven't totally dissipated!) -- is it lentils or barley? Just finished whipping up a batch of banana, cranberry, walnut mini-muffins and don't quite feel like doing lesson plans yet, so I'd LOVE to start the soup.

WHAT!?!?!? No alcohol? Why would we even bother trying it? I thought the purpose of a liquid cure was to feel no pain.

I will NOT leave the kitchen when something is on the stove. I will NOT leave the kitchen when something is on the stove. I will NOT leave the kitchen when something is on the stove. You get the general idea. I made two different kinds of cranberry sauces over the Thanksgiving holiday. One was so yummy that I decided to make a second batch. As it was cooking away I was lured into the office by my computer, and what can I say?...time simply slipped away. Until...you got it...the smell of something burning assailed my nostrils. Running into the kitchen I managed to whip the pot off the stove and ran out the front door. Lucky for me I live in the country. Trying to cool the pot down I rubbed it on the grass. Did you know that a hot, hot, hot copper-bottomed pot cleans effortlessly when rubbed on a lawn? Of course, we won't say what it does to the lawn, but heh, that's what a gardener is for! Needless to say the pot was shot, the cranberry sauce was shot, and I left the pot on the lawn for a week, too embarassed to put it in the trash.