The juicy ones come later.
Mine is uniqueness, which is a binary concept so something is either unique or itâs not. It canât be quite unique or very unique, simply unique (or not).
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Perfectly sound, who could quibble with that?
I won the âset for lifeâ the other day.
Well, OK, not so much âfor lifeâ; I think it worked out as set for 21 minutes 
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A little dog is rescued after a week trapped undergroundâŠ
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After Julesâ and my first walk on the new route today, I retraced it with a short video.
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David, it was lovely listening to and watching your video. The journey through your new land is so peaceful and it was good to hear the birds in the background. Please let us know it Jules howls at the cats!
Take care dear friend. Rachel xx
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Thank you, it was really peaceful and relaxing (as was the walk with Jules earlier on in the day) after a lunch of cheese on toast and a snooze in the veranda.
I have grilled and chopped my last Toulouse sausage, Julesâ dinner tonight with his croquettes, while I will be having one of his tinned sardines in tomato sauce, and a few veg. Does anyone know if I should heat the fish or have them just as they are? It is years since I had sardines. 
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Heat them if you like: mashed sardines on toast, grilled, is tasty (and the bones are less obvious). You could add some piment dâespelette or chilli flakes if thatâs your taste. Or even use a food processor to combine them with a little cream cheese and lemon juice to make a pate.
You could even stir that pate into the delicious-looking beetroot tagliatelle which I see in your YT video 
Bon appetit les deux!
Had a good day with our grandson today. 
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Blimey, wasnât expecting all that, 
beetroot tagliatelle, where did you see that?
I think a bit of gentle heat to go with the caullie, carrot, parsnip, onion and spud that I have got in the steamer.
Jules said the Toulouse made a very nice change, weâll see if I enjoy the little fish as much. 
@Ancient_Mariner yes great days with grandsons isnât it, mine is back packing around Europe at the moment and is due to rdv here in July with his Dad when he finds his way back from China via Italy. I might get a week with them if I am lucky. And he is a veggie, some good info coming my way I reckon.
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Iâve been bookmarking quite a few NY Times veggie recipes recently. Some of them are a bit fussy, but most look tasty.
See what you mean but I canât be bothered with fussy, plain and simpleâs my motto.
Anyway I forgot to do the sardines, only remembered when I was doing the soup for my chabrol, which also serves as gravy which I donât think would go so well with tomato sauce. Maybe next time. 
placed here accidentally and moved to the Not Cheerful News thread.
The boy comes home for a few days tonight.
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Gosh⊠today itâs hit 50C in the sun⊠and, thankfully, only 40C in the shadeâŠ
meanwhile, the cheerful news is that⊠indoors itâs (only) 21C 
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And in amongst my newly acquired trees, even cooler. 
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21C is fine indoors, during hot weather, but doesnât seem quite enough when itâs freezing cold outside⊠strange, isnât itâŠ
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I think that could be through drafts. Our UK home has supended timber floors and feels colder than the french house under the same conditions. Also UK home is on the top of a hill where French is in a bit of a valley. French house with really well insulated roof also.