create
What people are shouting
Hey Nathalie-
We made your No Bake Cookies this weekend. My kids loved ‘em. It’s a great recipe.
Following Peter’s recommendation, I bought some meat direct from a farm local to him (worthy of a GreatGrub recommendation which will follow soon). This weekend I enjoyed new season lamb chops cut from the shoulder, cooked slowly on a barbecue with John’s balsamic glaze for lamb and a couple of sirloin steaks which had been hung for around 3 weeks. Yet again, the little guy comes up trumps for the consumer.
I am considering running for office. At the core of my manifesto would be a call to the end of mass-produced, plastic-wrapped, fat-trimmed tasteless meat on supermarket shelves.
Hi Chloe!
Thanks for posting this recipe. Looks yummy to the tummy. I’m going to try to cook it at home.
Thanks for sharing, Char (from French Laundry 2005 weekend)
Hi Andrew,
The Great Grub site looks great! I like the down-to-earth community feel that you and your partners have created.
The mille feuille photo that you’ve noticed is something that I made yesterday in pastry class. The topic we are covering at the moment is “puff pastry” :P
I see that Kwonberg has logged a heart-warming story about cooking for my big sis, which I think is so sweet. So thought it time for me to join the family and share some of my own culinary musings.
Please say “Hi” to Di and the girls for me.
Take care, Char
Hi Charlotte-
I like the picture. It looks like a perfect Sunday morning treat!.
-Andrew
Hi Ayelet Glad you accepted my recommendation to greatgrub. Lionel
I ate at two other great restaurants in New Orleans. One was K-Paul’s in the French Quarter which is pretty famous and old school. It’s Paul Prudhomme’s place. And the other was a newer restaurant called Herbsaint. I would recommend both highly!
I knew I should have paid attention in French class. Thanks for correcting me before I posted the recipe.
