Les Profiterolles sont une de mes gourmandises favorites, mais j'avoue n'avoir jamais goûté cette recette. Je suis très intrigué et impatient de la connaître mon chou!
Hey, Honey!
Veux-tu une autre tartine?
J'en salive encore...
Mais si tu as la pépie, il faudra te contenter de la fraîche rosée?
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Mais non! I was there: this was a tasting of Priorat from a hot vintage -- 2003, I believe -- which was conspicuously jammy, and slightly madeirised, rather like making a whole meal of confit de caneton. It did, however, have awesome legs, a treacley quality reminiscent of a bar of chocolate macerated upon a horse's saddle in West Texas. Very George Bush, on the finish -- shallow and cloying, ominous for the arteries.
Strong feelings to share...
Let me know your blog address... I'll be pleased to read U!
the address will not appear on my blog.
Ah! Au-dessous du mont Ventoux, there roll sweet hills to solace you. The flamboyance of muscat de Baume de Venise is bred upon their rising and dipping trellises of autumn, the ripening skins virtually bursting of the longest finishing nectar of the Rhone. Trésor! Embrace the gold fecundity our labour did extract of molds prophetic of such lusciousness, and lap the lush elixir of our gladdest days.
It's bright
La gourmandise est un vilain défaut mais un si beau pêché...
Kiss
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