I always understood that parsnips were best after the frost had been on them. but it could just be an Old (Farmers) wives tale ;-) We try & grow 'em here. Some years good, some bad. No logic.
20 g ? I've just tried the same thing with the very few leaves I had left over from my tea & literally half a handful was nearly 30g. I'd imagine a meals worth would easily be 200g but then I do wash it;-)
From what I understand there's no booze so an apero before seal fat ain't gonna be on the cards. ;-)
Hahahahahahaha!! Young and beautiful, that's a good one - I eat salad because I genuinely like it & will crunch my way through a sucrine or endive or whatever even without any dressing. But being old & haglike I'm not a very good advertisement for its beneficial effects, if there are any.
Indulge, never tried it but I can imagine seal fat is not the tastiest breakfast, lunch and dinner going. That's what she gonna get if they live traditionally!
Well I've just had lettuce, tomato & endive with a walnut cheese cake. The very nice dressing I knocked up helped of course. OH! the joys of being alone & eating what one fancies :-)
My OH eats it before, I eat if after to freshen my palate. I hate eating it with, then I do not see the point either.
I just weighed a reasonably generous portion & it came to just under 20g. As a gruff northern sales manager once said to a young sprog salesman "200% of b----r all is still b----r all". (He was referring to the youngster's claim of a 200% increase in sales.) My problem with salade is just that there's not much actual substance to it. Now this is fine for those, such as Véro, wishing to remain young & beautiful, and I do love my bread to be soaked with vinaigrette, but salade is like salt & pepper. It's a delicious adjunct to a meal, and not really a substantial part of it
Oh my goodness v kind & v embarrassing and also alas not true - be reassured I am not an organised person really & my house is a tip ;-) tidiness isn't one of my priorities so if I have a bit of spare time I'd rather read than do housework, which is done in a weekly/fortnightly blitz. Having 5 children helps because we can eg go off to the laundry room & get through a mountain of laundry folding in a v short time (ditto other housework).
Curly kale is wonderful. Put it under cloches and seasonally plant a new batch. That should get you fresh stuff all year round, when not to hot and dry or cold simply take the cloches away.
Calabrese broccoli is ubiquitous but incredibly nutritious. I prefer sprouting broccoli though and so have packets of seed brought by guests. In fact, I am down to one packet and must order again soon. I need the good old swede, rutabaga here, for clapshot in the winter but the summers are too hot and dry to grow decent ones, however a few places have decent really yellow ones. As for decent broad beans... perhaps I'll succeed next year.
It gives about 150% (yes) of vitamin A and 15% of C per portion per 100g, based on needs on a normal 2000cal daily food intake. There is also some potassium and sodium and then a bit over 5% of fibre. It is often quite pretty, so decorates your plate a bit, the stalks (if you have the right kind), are pleasantly crunchy and not much else really.
Doreen,
Completely agree with you about the curly kale. I've been growing my own, as you can readily get the seeds here (chou frisé demi-nain non-pomme), but wish I could get it almost all the year round, as in the UK. Proper spring greens would be great as well.
In these parts, the 'new' veg are referred to as 'legumes oubliés' or 'legumes d'autrefois' but I'm pleased to see them under whatever name. When I was still at work, our departmental secretary, who is from this area but had lived in the UK for 15 years, didn't even know what a parsnip was, even if I called it a panais. We first found them regularly about 15 years ago in a small shop specialising in Spanish products. The (Spanish) owner was extremely dismissive about the way veg. were used in France, but I never managed to find out how she was sourcing the parsnips. These days supermarkets seem to be getting them mainly from the UK, according to the labels.
And keeps yer bowels active ;-)
Because it is delicious, has a nice texture, contrasts nicely with cheese, gives an excuse for mopping up vinaigrette with your bread, and it is very soporific for young rabbits (acc to Beatrix Potter) so guarantees a good sieste.
Maybe there are magical properties in lettuce? I can't get over how many people seem to think that a few grams of this, which is about 99% water, is terribly health-giving. Perhaps a great victory for the Salade Marketing Board?
What about their Five a Day ? Most French people look fit enough to me, mind you, some are getting a bit porky now. Too much munching under the Golden Arches ? ;-)
I've put how to make verjus & the recipe for poulet au verjus as a blog post, approval is pending. I hope you like it.
Alas Barbara as followers of the First Church of Saint Abstemius Redux my partner and I are allowed to eat anything we choose so long as we don't enjoy it. So Happy Cooking is not an option.
Lets all enjoy the taste of peace....
Far too many war drums going on.
So David even if we do not seem to like each other
move on.
Happy cooking......everyone
." So you filled yourself up with the veg and ate less of the more expensive meat.".............................. That was the same for Yorkshire puds in Yorkshire proper, Terry. Filled with gravy and eaten before the main meal.