The Chateau Diaries #153 She looked old as Christ's donkey, although she was dressed as a spring virgin
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It's my thesis channel 4 keep Jarvis around as their series duck-up.
Repeated shots of the stilettoes she wore to shovel straw out of Gerald's proposed apartment entered as evidence, yer Honor.
It speaks to the point they know she does no DIY on the chateau, except for the camera, isn't doing any now, and never will.
Repeated shots of the stilettoes she wore to shovel straw out of Gerald's proposed apartment entered as evidence, yer Honor.
It speaks to the point they know she does no DIY on the chateau, except for the camera, isn't doing any now, and never will.
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How much money is she spending annually on unnecessary flights + hotels ?
Not only worn to shovel the tit but also worn to climb the ladder. Obviously no H & S inspectors at channel 4.
They also focused on those ridiculous boots when they did that Wedgewood blue room, I tell you class clown
I follow these 2 as they live in the place I would like to live.
Venetians or other Italians who know Venice well, would never go to that place, which, as some other said, is just for tourists who are really convinced they are served "traditional Venetian food". Even that pretentious place is smoke and mirrors. Take for example that awful "vitello tonnato", or as she said, "vettelo tonatto". It was hilarious as she said it was a traditional Venetian recipe. It is a traditional Piedmont recipe and it was very popular in the 80ies. You can find it everywhere, like cheap hotels and even hospitals, especially because, in its cheap version, it gives the opportunity of recycling meat leftovers. The horror though was the ignorant tourist's version was served to SmallpuppyFifi. It was a pond of what? liquid cream, where some meat was allegedly floating... bleah. The real and original recipe is thin slices of tender roasted veal covered (not floating) in a light brown sauce made with hardboiled eggs, capers, anchovy fillets, tuna fish and olive oil, blended together to a creamy consistency. And it's delicious.
But certainly not that liquid disgusting white cream.
Well, how could he eat all that cream if he's allergic to lactose???
This alone tells you how idiot they both are, while trying to convince the gangsta grannies they are connoisseurs gourmet. Not to mention the "spagheti bolonais", like they still call the spaghetti al ragù (a name nobody would ever use in Italy and it's only for American tourists).
Sorry if I mention this, but butter and milk in a ragù sauce is a blasphemy. You only use olive oil during the very long and complex preparation (the original sauce's recipe takes 4 hours or even more) and at the end you add a good sprinkle of Parmesan cheese.
Just a few words about the vase. It is so ugly and kitsch, despite the great craftmanship which must be acknowleged in everything is made in the Ardomore slave colony, because there is nothing authentic in it. Art is truth and there is no truth there. That is not African art, but a messy heap of fake symbols with no real tradition attached. It's a sort of medley of what colonialism THINKS would be African art. In fact she says the ideas are all hers. She has found this gold mine to dig into and sell to wealthy ignorant Western costumers who know nothing of art or the beauty of real African cultures.
If she were honest, she would let those artisans and artists free to create, not to transfer her ideas into potteries. And another thing I think I pointed out when SJ went to Ardmore. If those hideous things are sold at those unbelievable prices, are the artists paid a percentage - let's say 40 - 50% of it - or are they paid those shamesly low p/h wages which are less than one third of European and American standard? So her profit is monstrous and the poor people slaving for her are just exploited.
Look at the pure beauty of the real SA pottery someone posted here. Those vases, vessels and pots remind me of the Etruscan very precious black ceramics, with their elegant, essential lines and decorations.
Another proof that SJ is supporting racist activities, just like the awful Villotti thing.
Well, where are the accounts? Drowned in the lagoon?
By the way, a watertaxi ride is about €100 - 150. But Milady only travels in great style. With the oi polloi money. But that's just a detail.
I am part of a group of current and former members to that are working to hold her accountable. She lied and mislead people and now she realizes that her back is against the wall when it comes to the early years of Patreon. The missing accounts if you will... We are not "a militia" at all and as I have said before. We don't want to "take her down" we just want to see admit what she did early on and what she likely continues to do.
Before we get slammed for still sending her money. This is a chess game and she has no idea who will be visiting her soon. You can't run if you are sitting face to face. You can't run from photographs, you can't run from Ian's wife shop, etc.
Same here
Not if it interferes with their narrative arc.
Friends, greetings from Alsace 
. I am here to pick up my son who was on an exchange. Brought you something for tonight's VIP party
Steph, less of this
More of this
. I am here to pick up my son who was on an exchange. Brought you something for tonight's VIP partySteph, less of this
More of this
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Nah. Just a worried mother of a boy childBaby, is that you?
Can't find so many rosé wine in a German supermarket 
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Chi's not all that...
Regarding breaking the law, French law also stipulates that for every tree cut done, a new one must be planted. How many trees were cut down for the pergola? How many to clear the view of the non-existent lake? It's a law Nick the tree surgeon would have to be aware of.
Oh silly me I actually meant: The smile of poor Ms. SpectrumThe smile of a conniving shyster
Not really. The sauce does not include mayonnaise, just hardboiled eggs, tuna fish, anchovies and capers.
Darling The Simple Life, I would hate to cause drama (hehe) but THE Grande Dame of Italian food cookery, herself, Anna Del Conte, insists upon the butter and milk for her ragu, straight from Bologna. I have blasphemed all my life with this recipe and I will not repent.
Ingredients
60g/2oz butter
2tbsp extra virgin olive oil
60g/2oz unsmoked pancetta, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
400g/14oz lean chuck or braising beef, coarsely minced
2tbsp concentrated tomato paste
150ml/5fl oz red wine, such as a Sangiovese or a Barbera
2 pinches of grated nutmeg
Salt and freshly ground pepper
150ml/5fl oz meat stock
150ml/5fl oz full fat milk
You know I'm living for this ragu face-off! Wooden spoons drawn!
How does one go about joining, I have the transaction receipts and the postcard? I have a few words for our Stephanie Jarvis and co.
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Yes I too love Bosham harbour.
They don’t live in Chichester at all but about 7 miles west of it. Just along from Emsworth.
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