Gift Card Bridal Shower Wording

one easy pun, or how to save themselves the misery of papillae

Le chemin que nous empruntons pour sillonner les étals du marché des Lices varie d'un samedi à l'autre. Mais, au gré des saisons et des envies, certaines étapes demeurent ; et pour celles que nous avons besoin d'oublier un temps, nos pas finissent toujours, presque malgré nous, par les retrouver quelques semaines ou quelques mois plus tard. Au nombre des adresses qui connaissent our good figure, that of Roland Lécrivain account. Among other qualities, he is said to be the pioneer in the reuse of dairy farming Froment du Léon, a cow whose milk gives a particularly tasty butter famous. As was the incorrigible habit of doing everything for doing nothing like everyone else, it's not butter her we feast, but its raw cream, a small miracle if a smooth feather goose enough to turn it into a whipped a lightness, a sparkling and a flux absolutely none. There was a time that comes, no doubt about it-where we were particularly fond of his yoghurts, accompanied by maple syrup or butterscotch sauce example. Their main attraction, besides their silky firmness is the thin layer of cream pale gold that covers each of them, sooner tasted it regrets that it has gone so fast under the onslaught of our gluttony. Although the cows do not lay eggs, Mr. Lécrivain sells, and it is often those little fingers that delighted Patoumi transformed into scrumptious cakes.

On the side of this first hall, which houses the time Saturday morning Mr. Lécrivain, run stalls the organic market. If we do sometimes stop at random to buy lettuce, butternut squash or we stop at the stand of mostly organic vegetables from the island of Batz, run by Bénédicte Menon. Besides delicious cabbage, green or flower, there are nice red vegetables - red onions and potatoes island, the flesh firm and sweet and in season we do not start again from the market without a pound of each. When
follows the natural slope of the square of the Strings, we find ourselves inevitably down the second hall (Mr. Lécrivain located in the first) specifically devoted to meat products. Immediately below its last door, almost opposite to that of the auction house stands a lady whose name I know not, but sells throughout the year herbs. We mainly just to visit him in the sunny days, as she sells tomatoes of all colors, so soft-yet-quite firm that we seized the moment in the entire legitimacy of the membership of the Tomato fruit category (what monstrosities pale, acidic and floury taste that you sometimes can be a time doubting). This lady also offers the same season a highly aromatic basil adorns over and willingly our dishes and sandwiches.
So here we are at the bottom of the Strings and the market ends, maybe I like to mention another time other stalls that we hang out, but for now we are at a crossroads with a lot counted for me there was a time, as were facing at that time and by a strange coincidence, the flat and firm Patoumi my psychoanalyst. This in ancient times, before it became totally or we can not live without each other, and we decided to settle in this place where I write today, refuge felted view more grandiose . At the bottom of this apartment earlier that we do come across now only the facade is still a bakery ( Artisan bread) where we sometimes jump to bring a ball campaillette whose dense crumb, fresh and white-this pleases me especially being unfaithful to our usual Bakery Hoche. If you're not an early riser, it is useless to pretend that eat bread on Saturdays at the end of the market, it is long since exhausted when approach the hour of noon. The other interesting dimension of this intersection is that it opens that Nantes Street, besides the fact of joining the tour Jehan Duchesne is also a haven for restaurateurs, not all very common it must be said. More items in the next post ...

Roland Lécrivain, Market for Strings, and the Upper Village Farm
Combourtillé February 1999 97 35 210 50 31
Vegetables on the island of Batz, Bénédicte Menon Market Lices
The artisan bread 35000 Nantes 22 rue Rennes 02 99 31 43 67

Posted by G.

How Many Times A Day Can I Take Meloxicam

La Cave du Sommelier, a little of our wine

The minute I write this, a beautiful bird is in the process of launching its existence simmered chicken roti-wrapped casserole in our red, herself asleep in our oven. It is the miraculous fate of our virtual walk yesterday evening, during which our path crossed that of Lili63 and very appetizing picture. Our chicken for us, it also knows the oven for three hours, prefer to be accompanied by carrots and onions, my stomach still a little weak of his misfortunes before yesterday preferring lemon and thyme flavors a bit more neutral. I go back to the moment of Vasselot Street where I picked only because Patoumi known to demonstrate the serious need, products necessary to provide a hedge against any melancholy, and to delight our taste buds at our banquet this evening.
At Au Boeuf Charolais beef , quietly waiting, full of quiet satisfaction in finding the thin line in front of me when he was ten, when I know the nightmare that I would have expected, so to speak , an hour later. While only a dozen people, including myself, are waiting their turn, I find myself outside the butcher shop, which itself overflows onto the road by a small glass case where rotisserie chickens, pork loins well tied and portions of caramelized bacon under my eyes in a heady scent. If for some there is no need to make its meat self, our butcher had planned to keep her company a gratin of zucchini and roasted potatoes with shiny golden dress let me guess they owe it to a long bath of gravy. As I contemplate this spectacle with almost an appetite as we have just breakfast, a gentleman airs grandfather asked me before "hot chicken". His "thank you, that's it" in response to "you want something else?" the butcher who has seized a gesture nimble poultry crispy baffles me and I find myself in now identified with it ("thank you, that's it "is the formula that I use for general decline in consumer incentives for businesses), imagining her age, either in forty years, my grandpa G., eager to enjoy Patoumi peaceful days with little effort to do, now therefore come, as now, try not to prepare a chicken but a loan that we all enjoy on our sunny balcony, commenting on the comings and goings of passers-by whistling a small bottle of wine ardeche year ... 2047?
After passing quickly through the grocery A good farmer to get the carrots and onions, my good fellow poultry (the butcher will be able to find me "the smallest of the lower court" or a chicken is meaty one kilo two, two lovers), and cherry tomatoes C OEUR pigeon to wrap Mortadella Bologna for drinks tonight, I head to our favorite wine shop, the Cave du Sommelier.
Patoumi and I love smiling and friendly retailers, this is how our wine shop, besides being good advice, which is why we are faithful. While this may seem obvious, it is not for everyone, and certainly not for all traders. Not so far from where I look at the pretty bottles moment, there is also a tobacconist whose owners are among the most despicable I have ever met. It was a Sunday winter morning, and I wanted to buy a magazine whose title escapes me now (Patoumi and his extraordinary memory undoubtedly would remember, but I do not want to interompre in his work). Knowing that this newsagent is open, we go there. That Sunday, it's cold, so I put my coat with hood. Big mistake. Do not I know that the coat with hood is the sign that we recognize the young , and the young is a thief, a criminal, a drug addict, you name it, the more so when it is accompanied by an immigrant ? In short, hardly looked at the magazine I review the summary anyway before buying, I hear a voice hoarse and roaring and I see a fat cow to mop peroxidized, ravaged by age and bitterness, burst upon me with a "This is not a library here! You buy, or you go!". We have chosen to leave, not without shouting and rage as a response to this harpy. I finally had a meeting, did not increase the nest egg that some cod EUR; I have another one today, it noted that the press tobacco The Joffrerie , 14 rue du Marechal Joffre at the corner of the street Vasselot, is to proscribe his associates, under penalty of support Supporters of political guidance that I will not mention, for decency.
But all this is very far now, and I am trying to query our Sommelier . Patoumi and I are wine lovers rather light and fruity South-East or the Loire, and here we find our happiness. We are, through our Cave and a few restaurants in which we have our habits, as I'Arsouille rather familiers de personnages comme Hervé Souhaut (Rhône), Olivier Lemasson (Touraine), Catherine et Pierre Breton (Loire), René Jean Dard et François Ribo (Drôme/Rhône), Axel Prüfer (Hérault) etc. etc.
Mais aujourd'hui, il se trouve que je viens acheter un p'tit rouge pour la venue de ma mère, et qu'elle n'aime que les vins du Sud Ouest. Qu'importe ! Il saura me trouver un Buzet, qui j'espère fera son petit effet. Je n'en doute pas, mais quoi qu'il arrive, nous aurons toujours cette consolation d'ajouter une jolie bouteille à notre collection, puisqu'en plus d'être bons et natural-and thus leaving my migrainomètre levels rather lower than the average wine-, also know our growers delight the eye with the pretty labels that decorate these bottles.

La Cave du Sommelier, 22 rue Vasselot, 35000 Rennes,
02 99 78 85 09
Au Boeuf Charolais, 22 rue Vasselot, 35000 Rennes,
February 1999 79 16 30
A Good Farmer Vasselot 11 street, 35000 Rennes
02 99 79 16 47

Posted by G.

Good Consignment Store Names

daily Le Saint Amour, Biarritz, dinner Wednesday, February 21, 2007

dint of never eat at home when you're on vacation, we end up feeling an indescribable disgust at the idea of eating food prepared by someone other than oneself. It is not so much a lack of talent on the part of cooks-but find a good restaurant can sometimes take a trip of impossible challenge-but rather a ras-le-bol which takes you to lunch and wallpaper your taste buds tonight "restaurant" . I do not know, this may be due to the nature of the products used, or of any additives, spices, and even, it must be said, pouches of sauce that can be guessed sometimes taste a little behind this chemical.
But there may be something else after a while there are plenty of widgets surélaborés mouth, worked, we want a basic taste, simple, Meals on taste of grub, taste house, in short . Within the meaning of what prepares the evening when it was lazy and we feel like something warm, comforting, easy to prepare.
Generally, Patoumi and I prefer the kitchen household , simmered in the pan seasoned, or the right product simply accommodated. This is, after all, not so easy to find in restaurants. So sometimes, after a few days of vacation, G. Patoumi and are fed and tired, and they are very hard to fantasize ... a sausage and mash .
So we got a day of distress papillae of the year 2006, Holy Love. Because, believe it or not, that day, the gods were with us, and our dream beyond sausage puree was realized. But if.
It will readily than from a wish fulfilled as well as unlikely, we kept some tenderness for Saint Amour . The first time, after Lyon delectable sausage (yes, it's a restaurant Lyon) and its thick, creamy puree, we feasted on profiteroles.
This time, therefore, one year later we're back in the same small bistro nickel walls decorated with posters of Parisian exhibitions of painting. We are in the first room there is a second sunken on the back that seems destined to GameCafé less intimate than that which is proposed. Risk appetite requires, we choose the same table as last year, alongside a poster of David Hamilton say ... questionable. The room is sparse and customers for the least diverse, we are snug in this little quiet and familiar. In the middle of the room, a bar counter behind which dark wooden shelves supporting wine bottles and stemware, zinc, Dominique and Jean-Pierre Sattin busy quietly but effectively to the service. The slate must
leads us to select only the inputs: this time, we'll sausage, black pudding or sausage.

We shared everything, the four input pairs and served the dessert when Ms. Sattin filed dishes on the table, a look greedy on our part was enough to make him understand that we share these dishes, and his quiet eye lit up silently with an air of complicity to our greed. Patoumi and me, although for eaters, are not big eaters at the restaurant: in general, we share an entrée and dessert and choose a dish each. The last time we succumbed to the temptation of dessert-course full, we have discussed in a heavy, painful torpor for almost forty-eight hours after which we said never again. Since the healthy resolution, kindness and courtesy of some fine restaurants we have reserved some of peeps who said killers almost aloud how these peasants had hurt the stock market. Hence our pleasure to note that Ms. Sattin know what a romantic dinner, and what it means to eat according his hunger.

For starters, egg casserole with ham and mushrooms. The egg cooker is a perilous exercise: too thought it was slimy, overcooked it is dry. The young chef's cooking is skillful Lionel Elisalde: close to the texture of boiled egg, the yolk is runny, what delights Patoumi, lover of such pleasures. For my part, I would have seen a white a little more cooked, which would have taken the set to just over firmly that the mushrooms, by nature, can not really bring (they are here nonetheless delicious), but that comes when even the ham that is all. We feast on crispy toast fingers, and let the rocket escort pot The Perfect , my sweet Patoumi.

The casserole pork cheeks with potatoes is perfect. Sauteed with garlic, not fat at all, garlic is well blended, I would say that a dash of vinegar to wine in a drizzle of rain during cooking, small rats in their skin have the strength it takes . That is excellent, nothing to repeat.

I washed my meal with two glasses of Saint-Amour. We will say that it is a little wine 's drinking well . It has to be a good companion for the meal, no more, no less.

The casserole of prawns and artichoke hearts is perfect, even skipped, simple flavors, prawns cooked very well, even a touch of garlic and herbs to address. The agreement between the shrimp and artichoke is new for me, and I pledge that our little hands will be quick to reproduce once they return home. Excellent.

Finally, the third was to squid casserole with peppers. Firm and spicy, just spicy, no unnecessary fireworks is also impeccable.

Shame on me, I have no recollection of the toilet, except that they are clean. Predictably.

Finally, apotheosis. The panna cotta with orange. You tell me, nothing complicated. No, nothing very complicated in general in the kitchen of St. Love at first sight. But it is not enough to make the cheeks of pork or prawns in a pan to do what we ate, just as it does not add gelatin to cream to make a good panna cotta. Here we guess that the chief has his little tricks that give him the simplicity of each dish a perfect flavor, and especially an excellent grasp of cooking, a talent that is lacking in many leaders of so-called gourmet restaurants.

So what is the secret of the panna cotta? The base is a simple custard with the right consistency, served in a jar, covered, is the secret-a-candied orange peel on which basically a chocolate sauce. That agreement cream-orange-chocolate is amazing: the agreement chocolate-candied peel which is a perfect balance between sweet and bitter balance without one dominating the other (defect that often makes me suspicious of these two together), the firmness of the cream and small pieces of offset the soft flowing orange confit and grout. Patoumi and I have therefore plunged with delight our spoons in the bottom of the jar to collect the three layers of this dessert simple and subtle.

I put a 15 at this meal, a very good note. After the meal, and G. Patoumi have simply walked down the street and turn left to Port old, went to contemplate the raging sea whip the jagged rocks in light of the moon.

Le Saint Amour, 26 rue Gambetta, 64200 Biarritz, 05 59 24 19 64

Posted by G.