Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

heidih

eG Foodblogs: Coming Attractions 2012 & 2013

Recommended Posts

As will I.

I have a tremendous respect for all who blog.

Tremendous.

but ............ if its DH I sooooooooo look forward to Cheeeeeeeeeese and Bread and Plonk!

and being both a Cat and Dog person

what's up with Rupert?


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

I have no idea but am looking forward to it.

That photo is so reminiscent of several photos that were sent to me by friends who were traveling in Spain a few months ago.

Pictures of the medieval towns of Besalu and Beget, Cardona and others, can't recall the names now.

They took some wide-angle panorama views from a hilltop trail above a valley with two or three hilltop villages with similar structures.

I think they were in Catalonia.

Share this post


Link to post
Share on other sites

Kerry Beal called it yesterday as Dave Hatfield in France. I will post a link when he starts on his 13th. There will be a bit of a twist to this foodblog......

A couple images to tide you over

wine.jpg

bread.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Yea! Do some more thought bubbles over the heads of the locals this time, too Dave.

  • Like 1

Share this post


Link to post
Share on other sites

thank you. looking forward to it. we have the bread we have the wine soon some cheese!

Share this post


Link to post
Share on other sites

Annabelle, can't remember the thought bubbles. I'll have to look it up on the old blogs.

rotuts, all good things come to those who wait.

As Heidih mentioned this food blog is going to be a bit different.

jusqu'à dimanche!

  • Like 1

Share this post


Link to post
Share on other sites

Dave, re the thought bubbles. You had a picture of a picnic or some sort of celebration where the locals were sitting around tables and there was an older woman in a black dress with a sour look on her face. I can't remember what the thought bubble said, but it was a scream. Very judgmental and very old Gallic.

Share this post


Link to post
Share on other sites

Really looking forward to it Dave. Will there be lots of cheese (crosses fingers)?

Share this post


Link to post
Share on other sites

Dave, re the thought bubbles. You had a picture of a picnic or some sort of celebration where the locals were sitting around tables and there was an older woman in a black dress with a sour look on her face. I can't remember what the thought bubble said, but it was a scream. Very judgmental and very old Gallic.

Ah! Now I remember. She was at a village repas raising money for a church restoration. Now's not the season for such things, but I'll see what I can do or find.

Really looking forward to it Dave. Will there be lots of cheese (crosses fingers)?

I wouldn't dare to not include some cheese. Any particular varieties you'd like to see? I'll probably throw in some other charcuiterie items as well.

Share this post


Link to post
Share on other sites

I hate ultra modern kitchens. They are for show only and not for cooking.

You have a difference kind of kitchen. Very comfortable and user friendly in feeling. You just want to cook something in there.

Look forward to your blog.

dcarch

Share this post


Link to post
Share on other sites

charcuiterie

Yum Yum !

just as well not to show us some Bleu d' Bresse :biggrin:

id have to get a new mortgage and drive all the way into Somerville to get some.

decided to 'desensitize' myself:

https://www.google.com/search?q=bleu+de+bresse&client=firefox-a&hs=WoL&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=oVNZUpGjF-_G4APssIG4Bg&ved=0CDQQsAQ&biw=1205&bih=1011&dpr=1

Yum!


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

charcuiterie

Yum Yum !

just as well not to show us some Bleu d' Bresse :biggrin:

id have to get a new mortgage and drive all the way into Somerville to get some.

decided to 'desensitize' myself:

https://www.google.com/search?q=bleu+de+bresse&client=firefox-a&hs=WoL&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=oVNZUpGjF-_G4APssIG4Bg&ved=0CDQQsAQ&biw=1205&bih=1011&dpr=1

Yum!

Rotuts- You know better! Not Bleu, but domaine.

http://francegourmet.com.au/shop/blue-vein-cheeses/domaine-de-bresse-per-kg/. You might just need a bank loan.

http://ain-saone-et-loire.lepanierpaysan.com/produit_vache-domaine-de-bresse-250g_467.html. Is a bit cheaper.

Share this post


Link to post
Share on other sites

Wow. so painful. at that first site the 'tranche' (about about $ 5.00 / single cracker ) did look perfectly delicious !

Share this post


Link to post
Share on other sites

We look forward to another food blog starting Monday November 18.

Who will it be???

produce.jpg

  • Like 5

Share this post


Link to post
Share on other sites

I think Shelby would kill for avocados in her CSA or her garden!

Share this post


Link to post
Share on other sites

Who will it be???

The avocado makes me think California.

That and the terrazo tile looking floor makes me think that it may be you?

Share this post


Link to post
Share on other sites

Do they grow those kind of avocados in California? Around here, the large, smooth-skinned type pictured is often known as a Florida avocado.

  • Like 1

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×