We used to get dinged about 11€ by the factrice every time we got a delivery of 5€ of used books from the UK. So we now only buy from the EU (non-Amazon sources like Momox or Libristo.eu). No duty.
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Jason’s is priced better at Sainsbury’s:)
Don’t normally shop in Sainsbury’s. We do some shopping in Lidl, Aldi and W’rose. And some a lot more locally from independent shops, especially bakeries which make their own sourdough bread.
Might visit Sainsbury’s for a few items but it’s normally more costly than the first 2 shops I mentioned.
As long as we support our local shops to ensure we keep them going too it’s good to spread purchasing around .
My brother is a big fan of Lidl but the nearest one to me involves driving through Guildford town centre to get to it which is a deterrent.
Also the Sainsbury’s in the other direction is a big one so has most stuff including things you don’t really need. 
I used to spread marmite on top of peanut butter. The marmite makes you salivate and stops the PB getting all thick and difficult to swallow. Tastes really good too.
Now I find marmite much too salty.
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Isn’t it easier to spread the marmite first of all and then the peanut butter?
My sister likes Marmite or Vegemite with lime marmelade. I was horrified but itried it and it was delicious!!
Yes probably. I can’t exactly remember in what order I spread it as I haven’t done it for ages because I find marmite much too salty now. There used to be a low salt alternative at Holland and Barrett which I preferred, but they stopped it ages ago.
I did find a French yeast extract spread with not much salt, but it was very expensive.
Agreed. Also makes a wonderful combination for a toastie.
I have had PB + jam (jelly) on my sandwiches almost every single day for the last 25 years.
PB + any form of marmalade is also excellent.
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Elvis Presley used to fry it in fat as well.
Which is why he left the building quote some time ago… 
Surely it’s not frying unless it’s in fat? Delicious 
I made a frying pan flognarde last night v delicious, fry up some diced apple (size of your end of thumb) in some butter in a small enough pan for them to fill it stir them about from time to time while you make a crepe batter with 2 eggs some milk and some flour, you need about 20cl, then add more butter and when it froths and hisses pour most of the batter over the apples, stir them about and then when it looks a bit solid put the rest of the batter on. Squash it down with a spatula then turn it over and press it down a bit. Done when it smells right.
Writing it down probably took me as long as making it 
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You can fry without fat in a non-stick or ceramic pan. Or wouldn’t you call that frying? But he probably used fat rather than oil, so there is a difference.
Oh I see - I call any fat whether oil or butter or duck fat etc ‘fat’ 
it’s all just matière grasse to me, obv I differentiate according to purpose. But no I wouldn’t call cooking something in a nonstick or ceramic pan frying if there’s no fat
Like the difference between œufs au plat and œufs frits.
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I think we need a picture of the result Vero. I’m trying to work out if it’s closer to a crepe or a giant muffin in shape.
Though it does sound like a savory version would be good, and useful to use up leftovers or tiny buts of ham etc found in the fridge.
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Argh I should have taken a picture. It looked like a thick golden crèpe maybe 2.5 cm high full of apples and was sliceable, you need to do the stirring around at first so it’s not gluey in the middle. I think you could certainly do a savoury version, I bet it would be delicious with onions instead of apple and certainly any bits of savoury deliciousness that need using up. A sort of frying pan Yorkshire pudding. My children and I love toad in the hole and in winter when we were particularly poor we ate Yorkshire pudding aka hole, cooked in duck fat, or okonomiyaki because delicious and cheap.
Edited to add if it’s savoury it would be the lovechild of tortilla and okonomiyaki, maybe un crepeau rather than une crèpe as a nod to toad in the hole. There are things called crépiau which resemble my apple thing v closely.
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Nothing whatsoever to do with his drug addiction then? Blame the fat 
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You could tell her that she is welcome to send a package but to include a 20€ note in each one to defray the cost at your end. This might make it real for her.
Chocolate’s also used in savoury sauces in several southern European cuisines, though of course it’s proper dark chocolate.
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Has anyone on here brought back goods on a flight and declared them? I’m wondering if I can purchase some central heating electronics in the UK and make use of my tax free allowance for importing in person. I believe it’s circa 380 Euros. This would leave around 350 euros worth to pay vat on. The items are at least 30% more in France. I’d love to know why so many things are a lot more expensive here. I’m told wages are generally lower than in the UK.