Food, I’m sure we could make peace in the world with it 
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I can cope with liver and kidneys,but the more extreme offal is not for me 
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The main thing is not to know before what you’re eating 
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Darwen, on the East Peninnes moors before it was all ruined. Ribchester close by and so many pretty villages and lovely folk. Very good memories of my time there but a long time ago now. I have ‘googled’ some of the places I used to know but my goodness it’s certainly changed, the places, but I am sure not the people 
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Oh my, I was just thinking the same thing. All the silly squabbles over burqas and Boris Johnson are ridiculous. This is just lovely.
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This is simply real life
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Especially if it’s your first time with snails! Luckily taken from their shells and disguised with other ingredients
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Amazing how different black pud can be, region to region, ever town to town, must state though, never found one to match ower Dannys, t’ butcher in Whitehaven, Cumberland, (as was). 
I had snails once, in a pâte feuilletée and nettle sauce, it was lovely !
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My mum came from Lower Darwen! Got to be careful not to mix the two. I still have relatives there. I’m about 10 miles down the road
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I went to a restaurant which specialised in escargot but the service was so slow 
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For sure, it’s not fast food !!!
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made me chuckle
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Mine were disguised in a pâte feuilletée with several other ingredients. It was served as a ’ tarte forestière’ and I had to guess the ingredients. Got most of the right but thought the ‘black pieces’ were mushrooms
A good way to introduce them as I then went on to the ‘real thing’ and the digging from the shell. Am now quite blasé about them
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When you think about it, it’s all the sauce that’s make it !
Oh yes the garlic butter mopped up with crusty bread , oh and the glass of wine too 
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and that is why we love life
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We went out for lunch in a rural restaurant in Allier earlier in the year. The menu de jour was a kind of cottage pie with boudin noir. Even my cousin who hates all offal was scraping her plate clean
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Mini tarte aux pommes with a slice of boudin are really nice for an apetitif ! Even better if the apples are caramelised like tatin !
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