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Post by bunkie on Sept 22, 2009 8:33:42 GMT -5
...........It has recently been reintroduced (in Frank's garden and probably elsewhere). In the meantime, it has become rather invasive in the new world due to its promiscuous nature  uhoh... ;D |
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Post by ottawagardener on Sept 22, 2009 12:02:51 GMT -5
True, true Stephen. I should have said 'naturalized' in the 'new world.' |
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Post by tatermater on Sept 24, 2009 17:36:24 GMT -5
Michel and I are in Morlaix, France.
Preparing for a two day workshop with press and television coverage to boot.
A whirlwind tour up to this point.
A lot of good vibes from the events.
Not much time to report. Getting internet connections still a problem.
Tom Wagner
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Post by lavandulagirl on Sept 24, 2009 20:26:00 GMT -5
I hope you guys are taking copious notes, and getting links to video feeds for us later! (I am green with jealousy! A gardener should have a green thumb, not a green psyche!)
Glad things seem to be going well! ;D
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peapod
gardener
Zone 4, acidic soil, and sandy loam that I have worked on for 4 years. Fixing the bad stuff.
Posts: 175
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Post by peapod on Sept 24, 2009 22:43:57 GMT -5
I almost tinkled myself laughing so hard with the great photo! Cant wait to hear all about it. Really!
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Post by Penny on Sept 25, 2009 6:04:34 GMT -5
Sounds like everyone is having a great time.
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Post by mnjrutherford on Sept 25, 2009 8:25:16 GMT -5
PASTRIES! Pleas send me a pastry tree... I'll settle for a chef. Do you realize there are NO bakeries worth mentioning within a 50 mile radius of where I live? THAT is what is wrong with America, we don't have decent pastries! ::walks off ranting to self::
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Post by ottawagardener on Sept 25, 2009 9:47:13 GMT -5
I can teach you how to make pastry... really that's the only way to guarantee great food, isn't it? My skills are rusty because of my youngest's celiac disease but once you get the basic, flour butter techniques, you'll become more and more proficient.
Tip one: Cold hands.
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Post by mnjrutherford on Sept 25, 2009 20:54:49 GMT -5
Cold hands? Do Tell! I'll have to keep that in mind! The fanciest I get is making Mallorcan Ensaimada. No butter, just good fresh lard! Nothing like fresh piggie fat! ::laughing::
So, were you a pastry chef? Where did you come by the skills? I bake most of our own bread and I make killer pie crust for both sweet and savory pies... But I dream of robials, cocoa, and cruspells...
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Post by tatermater on Sept 29, 2009 17:20:35 GMT -5
MICHEL and I are a couple of nerds; but we are having fun:
Finished with Periguerx; going on to the area north of the Riviera:
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Post by grungy on Sept 29, 2009 20:12:52 GMT -5
Are you two trying to torture us? Sunny Riviera vs cool damp fall weather. Yegads I knew that you should have taken that extra large suitcase with the leg holes cut in the bottom. LOL.
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Post by tatermater on Sept 30, 2009 2:19:56 GMT -5
Taking a few moments to check the emails before waking up Michel:
Yes; very warm here and near perfect weather: I am not missing damp cold air:
Yesterday during the workshop I had to leave Michel to ad lib while I did a TV interview: Lovely folks here:
Tom
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Post by Penny on Sept 30, 2009 5:55:38 GMT -5
Glad the weather is nice for you's over there.
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Post by ottawagardener on Sept 30, 2009 7:31:17 GMT -5
Well I"m jealous of the weather and watching your talks actually. Any youtube postings? |
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Post by Alan on Oct 1, 2009 20:56:49 GMT -5
Sounds like you guys are having a blast!
How about when you come back home you just fly into Louisville Kentucky and head into little ol' Pekin Indiana and help me cut all this wood from the old field I'm clearing for a new orchard!
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