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.

eG Foodblog: bleudauvergne

bleudauvergne
 Share

Recommended Posts

Pan

Pan

Posted
Posted

I miss this blog already, though I'm enjoying balmagowry's.

I don't really know what else to say; I'm sort of rendered speechless... :wub:

Michael aka "Pan"

 

Link to comment
Share on other sites
Rebel Rose

Rebel Rose

Posted
Posted

Wow. I just read this blog from start to finish. Lucy, it's beautiful and sooo interesting. We have a new market in town that sells rabbit, and I can't wait to try it with the mustard sauce. In fact, I'm going to try everything!!

It's Sunday morning. My boyfriend and I went out to dinner last night but ran into some friends at a wine bar and ended up being too late for dinner, so I am STAAARVING this morning, and reading this blog is exquisitely painful.

Thank you for sharing your wonderful and interesting life and insights!

_____________________

Mary Baker

Solid Communications

Find me on Facebook

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...