The Chateau Diaries #269 At last Stephanie spoke the truth and admitted it herself to be an imposter.

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QUOTE="Lochness Monster, post: 17107471, member: 356591"]
Not sure if this has already been posted. In other chateau news is Dans, from an article about his appearance on British TV34 Million views seems a lot!
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Viv has not had the memo of advised Snorts head shot angles !
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Eeew 😝. Quite a large pie shape of baldness showing!!! Must have used the shoe polish up.
 
M&MsMom said:
Black sauces go with Stephanie's black heart and soul, though!

I thought that salad looked less than appetizing but if I were to eat that, I probably couldn't eat much else until maybe a couple of hours later. Salad for me can be like Chinese food. You eat it, especially one with a lot going on, especially one with a massive hunk of goat cheese, get full and two or three hours later, you're ravenous again.
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Exactly. Salad as a starter has a dubious history. Somewhere I read it began in Hollywood, as a way of curbing your appetite for any other course. And I can see it working that way here. A salad a quarter of the size better suited, I think. But I think salad is a bad starter for autumn and winter. Should be something warm and not sour. What's a good starter for duck?
What's in season in France in October? Mushrooms, chestnuts....Garnish a la Berrichonne is chestnuts, cabbage, bacon and onions, you could make a nice little warm braised salad of that for a starter. Miso soup with mushrooms and shaved jalapeño slice. Mushrooms on toast. A light (?) small, thin slice of wild boar terrine with grapes in there somehow. Grape salsa or Concord gelee. Salad just seems too big and sour and hard to masticate when it's cold outside. And a heavy blob of cheese to start is daunting, I think.
Again, any of these starters would require some recipe knowledge, some planning, some shopping. MariA's food has a distinct air of unplanned pantry juxtaposition, oh, here's that, let's try it with this.
 
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After she congratulated herself for flying to SA without messing up, I started to think about -- social dysphoria? She really can't fend for herself in the universe the rest of us live in. I remember going to a lively friendly picnic park with my narc and a large family party of four generations. The one thing he said in two hours was, "I'm the oldest person in this whole place." Along those lines, I think is the source of Jarvis' massive, successful intention to eff everything up.
So I was thinking she keeps Pheeph around to run interference for her -- as her military equerry. (Johnny the Bonnie told me that's what he does for Charles, logistics.) But he doesn't. She booked the eff up flight. How can you do this? And I was thinking he was there to run interference for her because she really needs supervision badly (the neuro-divergent diagnosis makes a lot of sense, but could be the result of narc/addiction issues). It's his only redeeming social importance because she clearly cannot be sleeping with the most unattractive useless eater on the planet. o_O
Taxi fare Swansted to Gatwick approx £75-89.
 
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I will preface this with “The library is open”.

I’m surprised the uneducated, unemployed Gay Twank can even read.

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I spared myself the Lalande hodge podge today and watched the Queen's Chateau year in review. Interesting to learn in France B&B owners must have take a course to get their required liquor license. Maybe the Lalande dream team skipped this rule if boxed wine served in cheap Emmanus pitchers doesn't count as real wine.
 
billybudd said:
Exactly. Salad as a starter has a dubious history. Somewhere I read it began in Hollywood, as a way of curbing your appetite for any other course. And I can see it working that way here. A salad a quarter of the size better suited, I think. But I think salad is a bad starter for autumn and winter. Should be something warm and not sour. What's a good starter for duck?
What's in season in France in October? Mushrooms, chestnuts....Garnish a la Berrichonne is chestnuts, cabbage, bacon and onions, you could make a nice little warm braised salad of that for a starter. Miso soup with mushrooms and shaved jalapeño slice. Mushrooms on toast. A light (?) small, thin slice of wild boar terrine with grapes in there somehow. Grape salsa or Concord gelee. Salad just seems too big and sour and hard to masticate when it's cold outside. And a heavy blob of cheese to start is daunting, I think.
Again, any of these starters would require some recipe knowledge, some planning, some shopping. MariA's food has a distinct air of unplanned pantry juxtaposition, oh, here's that, let's try it with this.
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This time of year my gran would do rotating hunt boards with a variety of terrines, cold meats, cheeses and rustic breads. Along with plenty of warm, spiced ciders to wash it down with. This was wild game season for us and any adult who could shoot straight was out filling the larder. Incidentally, mom was the best shot in the family. She shot skeet weekly with several different caliber handguns to keep her skills up.
 
With talk of fantastic recipes, some ingredients I have never heard of, it has got me thinking about the true reason why we eat.
Wouldn't it be fun to set those types at the dump a real test of living and eating as a poor person or a conflicted displaced person for a week. It is quite possible to survive well on unleavened bread and a soup/gravy made from anything available. Same goes with rice and a soup. Could they survive the test, even if it meant life or death? I don't think so.
 
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