On 27 Jun, 12:13, "Uncle Marvo"
wrote:
Bon apres-midi, ma belle :-)

Bonjour mon beau )

Beer is not *just* a breakfast drink.

It's for life ... I know.

There is no life without garlic. Most meals should have garlic in them, and
the quantity of other ingredients should never exceed the quantity of
garlic.

Absolument.

I have an excellent breast-of-chicken recipe which calls for four *head* of
garlic. Not four cloves. It is superb, and you don't even need to peel them.
It came from the writer Rosalind Buttered-Crumpet
(http://backtrack.org/rbc/) who is a genius cook, though not perhaps to
everyone's tastes.

Uncle, this is priceless. Thank you. I've forwarded it to a few great
cook friends. I'm sure they will love the Haricots a la Sauce Tomate.
Where did you find this culinary gem?!

On 27/6/07 14:04, in article , "Emery
Davis" wrote:

On Wed, 27 Jun 2007 11:04:50 +0100
Sacha wrote:

I hope that's resolved itself satisfactorily and I'm sorry to hear of it.


Thanks Sacha. It's in remission and all seems well for now. (knock on wood).

-E

Very much so. A friend of mine got the all clear the other day but is still
very tired and run down. Loads and loads of rest is a very Good Idea!!

--
Sacha
http://www.hillhousenursery.co.uk
(remove weeds from address)

On Jun 27, 9:27 am, Emery Davis wrote:

My wife's been taking it in winter for years, only break by oncologist's advice
during a recent bout with cancer.

Emery lots of love to you and your wife, I am thinking of you.

Judith

On Wed, 27 Jun 2007 09:42:09 -0700
" wrote:

On Jun 27, 9:27 am, Emery Davis wrote:

My wife's been taking it in winter for years, only break by oncologist's advice
during a recent bout with cancer.

Emery lots of love to you and your wife, I am thinking of you.


Thanks Judith! As I said all seems well for now. The echinacea is
flowing once again, beurk.

-E
--
Emery Davis
You can reply to ecom
by removing the well known companies
Questions about wine? Visit http://winefaq.hostexcellence.com

On Jun 27, 7:18 pm, Emery Davis wrote:

Thanks Judith! As I said all seems well for now. The echinacea is
flowing once again, beurk.

Don't knock it!!!!

Judith

On Wed, 27 Jun 2007 12:13:23 +0100, "Uncle Marvo"
wrote:

There is no life without garlic. Most meals should have garlic in them, and
the quantity of other ingredients should never exceed the quantity of
garlic.

I have an excellent breast-of-chicken recipe which calls for four *head* of
garlic. Not four cloves. It is superb, and you don't even need to peel them.
It came from the writer Rosalind Buttered-Crumpet
(http://backtrack.org/rbc/) who is a genius cook, though not perhaps to
everyone's tastes.

Please let's have the recipe then, or your version of it if "no part
of the web site should be reproduced without permission". Are you
saying equal amounts of garlic and chicken? The mind boggles!

Pam in Bristol

On Wed, 27 Jun 2007 12:13:23 +0100, Uncle Marvo wrote:

In reply to La Puce ) who wrote this in
, I, Marvo, say :

On 27 Jun, 11:15, "Uncle Marvo"
wrote:
I find if I put the requisite fifteen drops (and a few for luck) in
about half a pint of water and then gulp it all at once, as if it
were my first pint of beer of the day, I can't taste it at all.

Uncle! "... as if it was my first pint of the day ..."? When *is* your
first pint then?! Why don't you also try the test below to see if
you're taking the right dose. I'be taken Echinacea for years with
Golden Seal roots (hydrastis canadensis) and I'm convince it works.

Bon apres-midi, ma belle :-)

Beer is not *just* a breakfast drink.

[snip]

No treatment of colds would be complete without Garlic ... but that's
another story innit ;o)

There is no life without garlic. Most meals should have garlic in them, and
the quantity of other ingredients should never exceed the quantity of
garlic.

I have an excellent breast-of-chicken recipe which calls for four *head* of
garlic. Not four cloves. It is superb, and you don't even need to peel them.
It came from the writer Rosalind Buttered-Crumpet
(http://backtrack.org/rbc/) who is a genius cook, though not perhaps to
everyone's tastes.

It is to my taste,Moroccan Brownies all round.
I have this image of all the regular posters......no...no...I won't go
there....sorry )
--
Regards From
Wane Smooth

Help feed the Hungry,goto
http://www.thehungersite.com
It's Free!

In reply to La Puce ) who wrote this in
, I, Marvo, say :

On 27 Jun, 12:13, "Uncle Marvo"
wrote:
Bon apres-midi, ma belle :-)

Bonjour mon beau )

Beer is not *just* a breakfast drink.

It's for life ... I know.

There is no life without garlic. Most meals should have garlic in
them, and the quantity of other ingredients should never exceed the
quantity of garlic.

Absolument.

I have an excellent breast-of-chicken recipe which calls for four
*head* of garlic. Not four cloves. It is superb, and you don't even
need to peel them. It came from the writer Rosalind Buttered-Crumpet
(http://backtrack.org/rbc/) who is a genius cook, though not perhaps
to everyone's tastes.

Uncle, this is priceless. Thank you. I've forwarded it to a few great
cook friends. I'm sure they will love the Haricots a la Sauce Tomate.
Where did you find this culinary gem?!

I went to school with the lovely Rosalind (not her real name :-). She is the
nearest thing to a hippy that I know. Very talented. We shared the same
English teacher - I obviously paid no attention in class.

She writes articles for newspapers and mags, largely cookery and lifestyle
stuff, under yet another name (still not her real one). This is her old web
site. She got bored with it so I kept a copy for posterity.

She is actually an amazing cook, you haven't lived until you've taste her
homemade scones, with homemade jam and proper somerset cream.

My favourite is the doigts de poisson.

In reply to Pam Moore ) who wrote this in
, I, Marvo, say :

On Wed, 27 Jun 2007 12:13:23 +0100, "Uncle Marvo"
wrote:

There is no life without garlic. Most meals should have garlic in
them, and the quantity of other ingredients should never exceed the
quantity of garlic.

I have an excellent breast-of-chicken recipe which calls for four
*head* of garlic. Not four cloves. It is superb, and you don't even
need to peel them. It came from the writer Rosalind Buttered-Crumpet
(http://backtrack.org/rbc/) who is a genius cook, though not perhaps
to everyone's tastes.

Please let's have the recipe then, or your version of it if "no part
of the web site should be reproduced without permission". Are you
saying equal amounts of garlic and chicken? The mind boggles!

Equal? No! There's far more garlic than chicken. The great thing about
garlic is that if you bake it, it loses the bite yet retains the garlicky
effect, and the skins just fall off.

I'll dig out the recipe if I can find it amongst all this other rubbish that
I hoard.

On 27 Jun, 22:32, Pam Moore wrote:
Please let's have the recipe then, or your version of it if "no part
of the web site should be reproduced without permission". Are you
saying equal amounts of garlic and chicken? The mind boggles!

Pam, have a look on the website. It's really tongue in cheek - I mean
the Haricots Sauce Tomate recipe is on the lines of "... light the
gas, take a can opener, open a tin of baked beans, put two toast in
the toaster ... etc...." a lot of nonsense, but good fun nonsense if
you know what I mean.

In reply to La Puce ) who wrote this in
, I, Marvo, say :

On 27 Jun, 22:32, Pam Moore wrote:
Please let's have the recipe then, or your version of it if "no part
of the web site should be reproduced without permission". Are you
saying equal amounts of garlic and chicken? The mind boggles!

Pam, have a look on the website. It's really tongue in cheek - I mean
the Haricots Sauce Tomate recipe is on the lines of "... light the
gas, take a can opener, open a tin of baked beans, put two toast in
the toaster ... etc...." a lot of nonsense, but good fun nonsense if
you know what I mean.

You have to *open* the tin? What, yourself?

I think Rosalind was preempting Delia's "how to cook" series, many years
beforehand. I actually know people who wouldn't have the foggiest idea how
to cook baked beans, boil an egg, or even grill bacon.

I blame Starbucks :-)

On 28 Jun, 10:33, "Uncle Marvo"
wrote:
You have to *open* the tin? What, yourself?
I think Rosalind was preempting Delia's "how to cook" series, many years
beforehand. I actually know people who wouldn't have the foggiest idea how
to cook baked beans, boil an egg, or even grill bacon.
I blame Starbucks :-)

My 17 teen went on the internet to make sure he was frying an egg
properly (and safely) and found Delia's 'basic' cooking guide
wonderful. I know what he's getting for xmas. Poor lad ;o)

In reply to La Puce ) who wrote this in
, I, Marvo, say :

On 28 Jun, 10:33, "Uncle Marvo"
wrote:
You have to *open* the tin? What, yourself?
I think Rosalind was preempting Delia's "how to cook" series, many
years beforehand. I actually know people who wouldn't have the
foggiest idea how to cook baked beans, boil an egg, or even grill
bacon.
I blame Starbucks :-)

My 17 teen went on the internet to make sure he was frying an egg
properly (and safely) and found Delia's 'basic' cooking guide
wonderful. I know what he's getting for xmas. Poor lad ;o)

There are seventeen different ways to fry an egg, and all of them are
correct. It depend on whether the egg is going to be with bacon on a plate,
bacon in a roll, ham and chips, it goes on.

When I have breakfast in France, doesn't matter how hungry I am, I always
find that one egg is un oeuf.

On 28 Jun, 10:46, "Uncle Marvo"
wrote:
When I have breakfast in France, doesn't matter how hungry I am, I always
find that one egg is un oeuf.

) Do you know how the chewing gum crossed the road?

In reply to La Puce ) who wrote this in
, I, Marvo, say :

On 28 Jun, 10:46, "Uncle Marvo"
wrote:
When I have breakfast in France, doesn't matter how hungry I am, I
always find that one egg is un oeuf.

o) Do you know how the chewing gum crossed the road?

[should I fall for this?]

No. How did the chewing gum cross the road?