What are you cooking now?

[french frank]

The thing about travelling in order to eat is that you can recapture, albeit as through a glass darkly, memories of places you've been (and eaten). Sunday lunch today was a pale shadow of a choucroute garnie, with two sorts of mustard. Some chefs serve several types of mustard although I don't remember being offered a choice. As I only had two sorts of meat (freshly baked gammon joint and frankfurters) I offered myself Dijon (with the frankfurters) and beer and black peppercorn (a Christmas present) with the gammon. If really rebellious you could spread the mustards on the other way round.

All this reminds me of alighting from the train in Strasbourg, making straight for the Place de la Cathédrale and ordering a choucroute garnie. Après ça, la cathédrale

[french frank]

As usual 'cooked' rather than 'cooking': Aigo boulido. I made it with care (half a garlic bulb for two helpings) and was quite pleased with the result. I added fresh sage and marjoram from the garden to the cooking. Ladled over the last two pieces of my wholemeal loaf, with grated cheese sprinkled over them. An ill-favoured thing but mine own. Coop Les Jamelles Viognier - because it was there (at my elbow). Nous autres paysan(ne)s hein?

https://www.coop.co.uk/products/les-jamelles-viognier-534856

[vinteuil]

Aigo boulido. I made it with care (half a garlic bulb for two helpings) and was quite pleased with the result...

... actually sounds really nice!

just sorry you missed the opportunity of using a Fowler 'flood-of-tears-and-a-sedan-chair' * pleasantry :

"I made it with care and half a garlic bulb... "


* zeugma, or syllepsis, for our scholastic friends... .



.

[french frank]

... actually sounds really nice!

just sorry you missed the opportunity of using a Fowler 'flood-of-tears-and-a-sedan-chair' pleasantry :

"I made it with care and half a garlic bulb... "

.

Formidable! Actually, I could have added a whole bulb and still found it palatable. I think I noticed some wet garlic in the greengrocer this week. Must investigate.

The soup was really light, more of a consommé, which I don't usually make. I like hearty soups crammed with lots of al dente vegetables (we do not purée in this hestablishment).