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October 24, 2005



The prunes sound absolutly lovely and I love the cup and saucer they are served in. A good friend of mine feasts on prunes in red wine (and I believe some spices) all winter. One of my grandmother's specialties was prune whip, probably from The Joy of Cooking.

I must tell you again that I love your blog. I always check it first and it seems that very often we are on a similar "page." For example I am currently reading a Nicholas Freeling-Henri Castang mystery and I, too, have a treasured copy of The Cuisine of the Sun. I tend to try mostly the fish and vegetable recipes from the book and highly recommend the "Estockaficada" and the cauliflower with tomatoes, potatoes and saffron for example. I don't recall reading any fish recipes from you... am I right?

Back to the prunes: I think they would be a great finale for the pea soup, something I had been hankering for even before your post. I will have to confess that I have practically given up red meat, so I go for all sorts of complexity by roasting vegetables and using my trusty standby: smoked Spanish paprika.

Thank you so much for your blog.

Lynn Daly
Salem, Oregon


Lynn: Talk about the same page-right down to the smoked spanish paprika! Have you tried it on deviled eggs?

Hmmm. I'm pretty sure the only fish recipes here so far are a shrimp bisque, little crab souffles, and a spiced shrimp starter. All party food. I do love fish, though- and actually eat it pretty often.

Thank you so much for your kind words.


Sounds positively scrumptious. I suppose you could pour Sauternes on just about anything and it will taste better. I think these would be a perfect accompaniment to a terrine of foie gras or seared fresh foie gras! Thanks for the recipe and I'm glad to have discovered your food blog from David's event.

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