Never say die: today Sunday pizza to be replaced by a pissaladière (now apparently called pizza provençale), with strips of chorizo replacing anchovies because they needed to be eaten. With green salad. Might pop out to Coop for a bit of vin blanc for that.
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It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world. -
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An Anjou rosé is quite nice, but I was looking for a Provençal wine and fixed on a Pays d'Oc IOP which was lovely with it. As I had to go to the Coop it did occur to me that perhaps the chorizo was a bit old (I'd had it for about a fortnight, or more, whereas I was supposed to have consumed within 2 days of opening). Best thrown away, I thought, and then I could get a small tin of anchoviesOriginally posted by cloughie View Post
My first attempt, and I think there is something tout à fait génial about the combination of bread base (can't imagine with pastry), carefully softened onions (and garlic), black olives and anchovies. It was good.
But on the subject of rosé, I have a Coop £1 off voucher for the Mateus of that ilk. Is it really beyond the pale, œnologically, or is it just that it's considered, oh, my dear, quite impossible fashionistically?It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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The bottles come in handy afterwards, for turning into lamps, for that late 60s student look.Originally posted by french frank View Post
I've had some great rosé/rosada selections from Laithwaites. We discovered Navarese rosada in Navarra, and like it a lot, there are also some gutsy pink Riojas. Italians, too.
Excellent Burns Night last night, which our local gastro-pub does on the nearest Saturday for fear of not getting a decent crowd on a wet Thursday in January (this not being Scotland).Comment
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I think the Mateus question may be answered by how sweet you like your pinks! My preference is for drier roses and besides French I have had some good Spanish and a very pleasant Bulgarian (M&S), although interestingly when talking to a wine expert in Madeira last year he was saying that Mateus is blended drier for the British market than the domestic Portuguese, so it may be worth a try!Originally posted by french frank View PostAn Anjou rosé is quite nice, but I was looking for a Provençal wine and fixed on a Pays d'Oc IOP which was lovely with it. As I had to go to the Coop it did occur to me that perhaps the chorizo was a bit old (I'd had it for about a fortnight, or more, whereas I was supposed to have consumed within 2 days of opening). Best thrown away, I thought, and then I could get a small tin of anchovies My first attempt, and I think there is something tout à fait génial about the combination of bread base (can't imagine with pastry), carefully softened onions (and garlic), black olives and anchovies. It was good.
But on the subject of rosé, I have a Coop £1 off voucher for the Mateus of that ilk. Is it really beyond the pale, œnologically, or is it just that it's considered, oh, my dear, quite impossible fashionistically?Comment
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This what I had in mind:Originally posted by cloughie View Post
"I wish I had tried it blind in that group of crappy rosés for perspective. I believe Mateus would have earned a gold medal. It's a medium-light pink, very slightly fizzy, with good freshness and balance. There's a nice aroma of rosehip, and the wine is mostly dry but not bone-dry. It is more floral than fruity, with dried raspberry notes coming out more with food. "
But as for table lamps, Mateus rosé was never a patch on those raffia-clad Chianti bottles. The voucher is only off Mateus rosé so I better grab it before the cost conscious Coop customers collar the lot (there were a few bottles there this morning, but I was set on getting a Provençal white).It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Ah yes I was forgetting those - I remember them with candles stuck in them, wax running down the straw, and hanging on the walls in twos and threes, in the Spaghetti House chain - the height of sophistication circa 1967.Originally posted by french frank View PostComment
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I've got a really nasty cold just now so Mrs. PG is doing an EXTREMELY hot beef madras for tea! Hopefully, my sinuses will get a good clear out!Comment
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I'm grieving for the closure of the St Martins Lane Spaghetti House - the haunt of my ENO Elder/Pountney early opera going years....Originally posted by Richard Tarleton View PostComment
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Not a cookery post but with foodie connections and maybe a hint of poetry.
( another twofer)
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... Mme v is revisiting her interest in Persian cooking - lunch today kuku sabzi. She used the recipe from the Persiana* book, but this on-line one looks pretty good too -
* http://amzn.eu/jgsdqNE
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Oh, do stay on topic, PadraigOriginally posted by Padraig View PostNot a cookery post but with foodie connections and maybe a hint of poetry.
( another twofer)
Poetry, indeed !
It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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A 1970s classic cold curried prawns with a rice salad . Probably have not had it for 20 years but just fancied it.Comment
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... mmm yes; hungry just thinking about it. A nice cool singha beer or similar to go with, pleaseOriginally posted by Barbirollians View Post
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Beg pardon, Ma'am, beg pardon.Originally posted by french frank View PostOh, do stay on topic[/URL], Padraig Poetry, indeed !Comment
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