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eG Foodblog: hathor - Carpe Diem

hathor

By hathor
in Food Traditions & Culture

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Susan in FL

Susan in FL

Posted
Posted

I can't thank you and applaud you enough, Judith. This one truly did leave me speechless. It was way more than worth the wait.

The very best to you and yours.....

Life is short; eat the cheese course first.

GourmetLight$

GourmetLight$

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:wub: Such a delight! Thank you so much for the trip,

Carolyn

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

J.R.R. Tolkien

Kouign Aman

Kouign Aman

Posted
Posted (edited)

Oh my, thank you, thank you, thank you, a thousand thankyous! Oh, the stories, the photos, the food. Mille grazie!

I had just started reading "Under the Tuscan Sun" when your blog began. A lovely pair to enjoy together.

Someone asked about the persimmons. There are those intended to be eaten ripe and soft (like the ones in Racheld's south) and those intended to be eaten crispy, like the Fuju variety growing in my dad's yard. Those ones have a bit of a cinnamon taste to them.

Edited by Kouign Aman (log)

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

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