UKCruiseJeff

Just because you use to be a Sombrero at The Ritz, it don’t make you a fungii oracle. You keep to your end of the kitchen. Pasta la Vista Baby. Jeff

I must admit that was the one thing I didn’t think of asking anybody. 🙂 This won’t be everyone’s cup of tea but perhaps as an addition to the daily funnies Coolers might not have come across a lovely Youtube channel called Letters Live. The majority are extremely funny and tickle the cranial buds and this is a nice one from Miriam Margoylyes. I got her to do a Cameo for my wife acouuple of years back for our anniversary and she was lovely. These letters nearly always bring a smile.

Another way of thinking of your scnitz is it is a bit more Italian than it is Austrian and to think of it as cotoletta di pollo which then legitimises ( if one needs to ) to go off Austrian piste. I use to make a plain tomato spaghetti or gnocchi with it and then just tried Heinz spaghetti and the boss loved it and that makes it a legitimate Italian dish without the need for a guilty conscience or scratch cooking. I also like to add some mushrooms to the Heinz Spaghetti but I’m a peasant. Enjoy your meal. Jeff

It was all so utterly depressing, we spent most of the evening listening to live music stream of early music from Assisi and it was captivating. Jeff

I asked them but they wouldn’t answer me.

That is a nice schnitz on a great plate. You can’t fail to be cheerful with a plate that like. 🙂 If it’s a cold schnitz tommorow have you thought of it joining a tine of Heinz spaghetti? 🙂 Jeff

Excellent. It is once of our favourite vegetable dishes. Waxy reds diced largely and steamed until just under, fried slowly’ish in butter and olive oil with a sprinkle of ground nutmeg, pepper and sea salt and parsely. It is sweet and lovely. 🙂

Glad it was helpful. We’ve been talking about taking a few trips back. We are so fortunate that Paris is so close and so miss our stomping grounds of Coupole, Bofinger, Lipp etc and all those great value Michelin lunches. A bit surprised by the ptice of the laurent perrier grand siecle. Hope you get there. Jeff

I thought you would be interested in this story from The Times: The Paris restaurant where you choose your wine — and it chooses your food. https://www.thetimes.co.uk/article/7bf5820e-648b-422f-b5a0-eef184b2c255?shareToken=6aab31af42c7cde24309336e91a371ce

Been watching the live Primavera streams over the last few days .. not sure how much is left …

Good Afternoon `Coolers, Today was a special request from The Boss. Salmon and my cheats sauce. And for Spins ….. PEAS!

Cassettes? 8-Track surely much better! And with it brings the opportunity to listen to two tracks at the same time plus a loud clunk in the middle when changing tracks. 🙂 Do I detect slightly less bounce in your step in the last post? Hope stuff isn’t exceeding the mid-niggle point. Keep your pecker up. Lie back and think of England. Jeff

I saw what you did there.

Take your wine with you so that you do not need to subsequently whine.

I appreciate wine. I like almost any wine. My preference is if someone else buys it and pours it in a mug for me. And when my mug is empty buys more. It has in fact never happened, I am the dribbling man in Dirty Rotten Rascals.