How many picnic benches does Dan need at Crispy Chateau?
Oh.. A dachshund? hmm.. not my first thought, but yeah, okay...
He said his neighbor wanted one. So he is trying out his new saw mill and made him oneHow many picnic benches does Dan need at Crispy Chateau?
We shall call him "Naan Pants"...I don't think there is a "man" there! His crotch looks....empty?
I'm honoured, thank you.Congratulations on your VIPness, @On Repeat.
Hoe down in the fish shack tonight, entrance to the left, bien sur, of the VIP lounge, all are welcome.
Since Fanny made the cassoulet, Languedoc is the forum's most recent culinary frontier, and I've tried to find Languedoc recipes for what's in season in France. Curiously, Larousse lists dozens of Languedoc specialities, like deep-fried salsify caramelized with sugar, for which I can find no recipes online.
It's a fish heavy menu. Tis the season for fresh anchovies, which I could not resist as an appetizer served au gratin. Fresh oysters half shell or any way you like them also in season were very tempting. You can make the saffron-baked potatoes without fish, but I don't think they'd have the same stank. Languedoc is famously not the land of cream and butter, so cookies made with olive oil and an abstemious transmontane Catalan creme brulee made with whole milk provide a more Mediterranean diet than food in French latitudes to the north. I include this list of what's available in the farmers' markets in January as first, menu inspo to dream on, and an indication of the stingy, cheap and timid supermarket meat and produce Jarvis and Lalande hew to. There are kumquats out there. Litchis and bream, a world of fresh water fish, chestnuts and clochard potatoes and pumpkins. Truffles are cheaper and better in January, and you wouldn't be wrong to throw everything else out and just have a truffle omelette for your party.
What's in season at French markets in January?
The French are known for their attention to seasonal ingredients when preparing meals. Discover the products they find at markets in January.www.nancyconway.com
But this is the fish shack, mama.
Fresh Collioure Anchovies, Au Gratin
Barbecued Langoustines with Aioli
Bouillinade, Saffron-Baked Potatoes, with or without Moar Fish
Deep Fried Salsify (Traditional dish listed by Larousse, caramelized with sugar)
Thinly Sliced Medallions of Orange and Red Onion Salad, atop Escarole, Frisee, Oakleaf Winter Lettuce, Kumquat Dressing
Creme Catalan, Orange Zest and Cinnamon, Olive Oil and Wine Cookies
And then we will perform line dancing in matching outfits, the traditional folk dance of the ancient kingdoms of Languedoc. Party down!
2 shops, one in Vienna and one in Graz, so they are doing just fine.So is this dressmaker, (couldn't call her a designer), famous? Which other nobody wears her clothes? The photos which have posted here are hideous.
well, some of us saw male reproductive organ.Thanks for the tip, it's really interesting to see good English style after so much exposure to bad French style. The basket of potatoes in the Regency dining room, ting ting. Curated, useful, previously owned by great grandpa stuff. No somebody else's random Emmaus stuff.
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Is she going to be one of those people who starts to see Jesus' face on her tortilla?
If the chateau car park is anything to go by and having visitors in the future then lots ?How many picnic benches does Dan need at Crispy Chateau?
One year later and they have done absolutely nothing to fix the problem.View attachment 2703476
Just leaving this here. How quickly we have moved on. This says one year ago....
Well done to whoever called this!I think the manager is on her case about positing on IG and most likely someone else is managing her account.
At least one more...How many picnic benches does Dan need at Crispy Chateau?
Are we seeing new bedroom wear? Doesn’t look like 100 stars usual collection.I think the manager is on her case about positing on IG and most likely someone else is managing her account.
Also, ton and tan haven’t been to Vienna… ever… and you took them in January? Talk about passive aggressive
Fanny took that housecoat horror out of Mildreds wardrobe, how Old is she 100 ?I think the manager is on her case about positing on IG and most likely someone else is managing her account.
Also, ton and tan haven’t been to Vienna… ever… and you took them in January? Talk about passive aggressive
It was probably Philip's grandmother's robe!Fanny took that housecoat horror out of Mildreds wardrobe, how Old is she 100 ?
She looks positively insipid! And fully photoshopped! Golly it must be a shock to go from looking at your virtual image to seeing yourself in a mirror!I think the manager is on her case about positing on IG and most likely someone else is managing her account.
Also, ton and tan haven’t been to Vienna… ever… and you took them in January? Talk about passive aggressive
Looks like something she would receive in the grift grab.It was probably Philip's grandmother's robe!
Or, I don't know, maybe his grandfather's?? LOL!
If you mean 'squeezing' as torturing, you could be right, but as I pop my mob in my bra all the time, I double checked with a few oncologists and they said there is zero evidence that mobile phones cause cancer tumours, no matter where you store them. (phew).I'm sorry to be vulgar and graphic, but I just have to! So he pulls on his jeans, adjusts his gear to one side, crams in his phone for extra bulge. Does he wear underpants to get that affect?
If you put that photo on full screen it is nasty. I really can't believe that Pheeph is a sex addict, at least he would be firing blanks after torturing his genitals that way.
I too would love to know who is paying for the courses. Also, if she's taking some courses, why not all and divisify her abilities - although "jack of all trades, master of none" come to mind, she might get a basic understanding about each aspect of the courses/cuisines.
Another thing; yes the food pictures are stunning, but tutors have prepped her mise en place, an instructor is showing her how to do it. She hasn't had to source her ingredients, it's all there for her, all she has to do is assemble it. As I've said before I'm curious to see when the training wheels come off. Better yet, when she has to adhere to Fanny's budget and buy ingredients in French at the local supermarket I'd doubt she knows how to ask for fifteen filets of sole. Not to mention lack of appliances at Lalande.
Lastly, while the one-day courses sound fun and achievable and relatively low cost (£199), but the curiculum is there in plain black and white. E.g. the one day patisserie course includes choux pastry. I can google how to make choux pastry, I can watch YouTube videos on how to make choux pastry. While Ashburton sounds fun, I'd much rather do the workshops at Le Cordon Bleu, Paris (Yep, I'm elitist), while pricier (Traditional Bread Baking course is €540) the Le Cordon Bleu name just holds a bigger gravitas. I know we make fun of Stuart, but she can whip something out of nothing, and have just landed herself a gig at some Reality TV cooking school.
Rant over.