Cheshire Cat - I bet you're not living in the UK at the moment ! Here in Northern France, the temperature suddenly dropped a few days ago, around 3/4° by day and -2 or 3° by night, which I find quite cold, but it must be colder in the north of England and Scotland. A few snowflakes now and then, and a lot of fog. Brrr !
Oh, the smell of warm "baguette" ! Yum ! Nearly impossible to resist nibbling at the "ends" ("croûton") before you get back home. But I agree, it's never so good if you don't eat it the day you buy it.
The French baguette has been added to UNESCO's list of cultural treasures known as 'intangible heritage'. The idea of the register is to protect traditions and skills, such as Belgian beer culture or Neapolitan pizza, so they are not lost over time.
Jazzy : really, couldn't say- I've been using for years cheese labelled "cheddar", orange, and it's the 1rst time I find it "non coloured". Yes, I know about "Stilton" cheese. Here, we have a really wide range of "blue veined" cheese, the main difference being "cow" or "sheep "milk.
Thanks for your answer, Tricha. The cheddar cheese I bought is labelled " Caledonian Cheese Company". "Mature" 12 months - and very tasty ! The average orange colour is due to adding "rocou" (F) ="annatto", derived from the seed of a Mexican or Brazilian tree - widely used as a colouring agent - natural and doesn't seem harmful. I have also noticed that smoked salmon is paler than it used to be. And I also came across a Cheddar cheese blue -veined with Roquefort- rather disappointing, much too salty as Roquefort usually is.
Until last week, could have sworn : "orange". But I happened to come across pale cream coloured haddock and cheddar cheese, in two different stores,and discovered that the orange hue was due to an artificial colouring. As "safe" food is my 1rst choice, just as well. Have you noticed a similar change in the UK ?
I totally agree with everything getting smaller but remaining the same price, it's sneaky!
Same here in France . But some customers agree, prefer to get less and not pay more. Do you know why "Bounties" have been removed ? We had a "media scandal" at Easter time, because of very popular chocolate eggs (Kinder Surprise" ) infected with a dangerous bacteria " salmonella". I'm not to too keen on sweets, but liked "Bounty " bars .
Never a bride's maid, but once a "witness" in quite unusual circumstances. - it took place in early December 2009, in the middle of "Anti-Covid" measures : limited attendance, everybody wearing masks, no hugs. - in that small village it was the 1rst wedding celebrated after the last local election, and the new mayor ( a lady) was so moved that she couldn't remember if she had to wear her sash over the right or left shoulder. - all the more moved (but very friendly and even proud of performing a "special" ceremony) as the "happy couple" were ...2 middle-aged ladies. (There had already been a wedding between two gents in the village during the previous mandate).
I was 6 or 7, staying with my parents at my grandmother's sister's who lived in Sologne. She was a fine cook, and once made fresh noodles, which I was allowed to cut into ribbons with a small dented wheel. Cooked them with "penny buns" gathered from the nearby woods. Yum ! And a year later, we were in Brittany and would buy "galettes " (buckwheat pancakes) from an old lady still wearing a traditional lace headdress. She counted them aloud, and by the end of the holidays, I was able to count up to twelve in Breton !
Hi, SD ! You may cut them off, but always just above a leave nod. My grandmother used to spread coffee grounds under her hydrangeas - great, but what with pods, nowadays ?