Hello.
It looks like you're new here. If you want to get involved, click one of these buttons!
Quick Links
Beautiful December
Now, when the garden awaits the return of spring
Now, when the silence is deep and blue
Now, when the winter has cast her spell again
Beautiful December, Beautiful December
Here, where the snow is as soft as a woolly lamb
Here, where the nightfall is deep and blue,
Here, where the stars are so bright, you reach for them
Beautiful December, Beautiful December
Child, may you sleep in gentle peace tonight
Dream of songs that rise on silken wings!
When you wake, enchanted by the snowspun light
Sing the songs that came to you in dreams,
Your beautiful December dreams
When you first apply to join the forum, you will have to wait a while to be approved. Just be patient.
Once you are a member, don't forget the calendar. Sessions are held on different platforms, so be sure to check where the session will take place:-
Speaking Practice
Reading Practice
https://learn-english.online
Writing Practice on our forum and Discord server.
Listening Practice
Podcasts on Spreaker
Videos on our YouTube channel
In France people spend a lot of time thinking and talking about food, preparing it and eating. Though the British are not so fanatical about food, they're learning!
What is your favourite cuisine?
What is your favourite food?
Do you like cooking?
Please share your thoughts on food here.
I found this article about Parmigiano-Reggiano, an Italian hard cheese that is said to compete with almost any food for calcium, amino acids, protein and vitamin A – and is prescribed by doctors to cure ailments.
0
Comments
Today for lunch I had some baked hake with dauphinois potatoes and broccoli at a very smart café overlooking the sea.
What sort of pies did your wife's grandmother make @Practical_Severard? Were they sweet or savoury? It sounds like a very civilised Saturday tradition. We've somehow lost the art of this sort of thing though life is obviously much easier these days.
I was all set to make some chicken liver pate when I realised that I didn't have enough butter. I will make it a bit later, after I've had time to go to the shops. I don't usually eat very much butter, but liver pate uses quite a lot. I plan to freeze portions so I can dip into it as and when.
I made courgette soup yesterday. It is good cold as well as hot.
English "buns" are probably close to them.
This one is with eggs and greenonions:
The chicken liver pate tasted good. I put half in the freezer and the other half should keep long enough in the fridge for the rest of the week.
My friend wants to take me out for lunch tomorrow. I am suggesting to her that we go to this restaurant. It is close to Nice's very good market where the chef goes every day to shop for local and fresh produce to cook for lunch. I think it only opens for lunch and only on weekdays.
https://www.facebook.com/pages/category/French-Restaurant/A-La-Table-Du-Marche-114562272031761/
(I'm npt sure if you can access this page @Michouxe, but it might be worth a try).
https://www.jamieoliver.com/recipes/bread-recipes/easy-flatbreads/?utm_medium=Email&utm_source=ExactTarget&utm_campaign=BAU_15.02.19_Kidseatfree
https://www.taste.com.au/recipes/roast-quail-rosemary-thyme-garlic/fe826c98-829f-4ff0-93aa-6c9419cf883b
A good friend of mine is in town for the weekend and is coming to dinner tomorrow. I have to put my thinking cap on to decide what to cook.