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Damons? Plums?
In article , David Rance writes: | | Well, it IS just a variety of plum! And, yes, that's its origin. | | Quite! So is the greengage which the French call Reine Claude! Indeed. | The French terms that I find a a bit odd are where the same word | is used for two items that are used very differently - groseille | being an example. | | They do distinguish between groseille rouge, groseille blanche and | groseille à maquereau (gooseberry). Not the blackcurrant however which | is cassis Are those terms in common use, though? Whenever I have seen a use of groseille, it has been unqualified - both when ambiguous and when clear from the context. Regards, Nick Maclaren. |
Damons? Plums?
"David Rance" wrote in message news:dgqgWRGAAxpIFwCx@David- Sorry, that should have been late frosts! And I had the most appalling aphids - no fruit :-( I sympathise. No late frosts at Nanneys bridge ! Aphids - no problem (;-) But praying for no early gales. http://www.geocities.com/thecanalshop/Malus16082008.jpg Crab apple jelly calls ------- Regards Pete www.thecanalshop.com |
Damons? Plums?
On 16th August Nick Maclaren wrote:
David Rance writes: | They do distinguish between groseille rouge, groseille blanche and | groseille à maquereau (gooseberry). Not the blackcurrant however which | is cassis Are those terms in common use, though? Whenever I have seen a use of groseille, it has been unqualified - both when ambiguous and when clear from the context. Well actually, no. They would use it only when the context wasn't clear. However the Normans around here call redcurrrants "grades". When my neighbours talk about groseilles they mean gooseberries. But when they mean redcurrants they will always say grades. It's not in the standard dictionary but is in my book of patois "Le Parler Normand". So to them there isn't a problem! There are other local variations, "gradelles" and "gradilles", but here it's "grades". David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
The message
from Sacha contains these words: Oh for some sunshine.......... ;-( I've just apologised to a holly tree (which was knee-high when I moved in here) and severely truncated it. I shall permit a small trim prickly ball, but as it was, it completely shaded my 'fruity corner', and I want some figs... And some grapes... And some Japanese quinces... And later, some hunza apricots... -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
|
Damons? Plums?
The message
from Sacha contains these words: On 16/8/08 16:12, in article , "AriesVal" wrote: On Sat, 16 Aug 2008 16:07:33 +0100, Sacha wrote: Oh for some sunshine.......... ;-( Yes please! Snap the fingers! There you are!! Oh - whoops, failed again. ;-( Well, *WE'VE* had sun on-and-off all day here. Come to sunny Norfolk! -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
The message
from David Rance contains these words: They do distinguish between groseille rouge, groseille blanche and groseille à maquereau (gooseberry). Something fishy about that. Mackerel berry? -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
In message , Nick Maclaren
writes In article , Gordon H writes: | | I found this re damsons. To me plums aren't as deep a colour as this: | http://tinyurl.com/5flbcm | | They are similar, but not easy to tell, I should maybe get a leaf off | the tree? See if the leaves and growth look plum-like. I am still puzzled about what way it doesn't taste like a plum. Regards, Nick Maclaren. I don't like to tell you it was some years ago I ate part of one. :-( Not a juicy as the plums that a friend grew in her garden. -- Gordon H |
Damons? Plums?
On 16/8/08 21:53, in article ,
"Martin" wrote: On Sat, 16 Aug 2008 18:41:43 +0100, Sacha wrote: On 16/8/08 16:12, in article , "AriesVal" wrote: On Sat, 16 Aug 2008 16:07:33 +0100, Sacha wrote: Oh for some sunshine.......... ;-( Yes please! Snap the fingers! There you are!! Oh - whoops, failed again. ;-( Did you cause the eclipse of the moon? Er - not me sir. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
On 16/8/08 21:55, in article ,
"Rusty Hinge 2" wrote: The message from (Nick Maclaren) contains these words: In article , David Rance writes: | | So the damson is known here but the French appear to refer to it simply | as a variety of plum. Having looked it up in Collins-Robert it is | slightly more helpful, calling it a "prune de damas" (a Damascus plum - | damson would appear to be a corruption of this). Well, it IS just a variety of plum! And, yes, that's its origin. The French terms that I find a a bit odd are where the same word is used for two items that are used very differently - groseille being an example. And English (to include USanian) is little better, if at all: think 'muffin'? I've only every known groseille as gooseberry so David's post is very enlightening. But most of my 'French leave' has been in Normandy and Brittany which might explains that perhaps. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
The message
from Sacha contains these words: And English (to include USanian) is little better, if at all: think 'muffin'? I've only every known groseille as gooseberry so David's post is very enlightening. But most of my 'French leave' has been in Normandy and Brittany which might explains that perhaps. Well, we always called goosegogs 'belly-achers' as kids... -- Rusty Direct reply to: horrid dot squeak snailything zetnet point co period uk Separator in search of a sig |
Damons? Plums?
On Sat, 16 Aug 2008, Rusty Hinge 2 wrote:
They do distinguish between groseille rouge, groseille blanche and groseille à maquereau (gooseberry). Something fishy about that. Mackerel berry? Maquereau is also a colloquial word for a pimp! David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
On Sat, 16 Aug 2008, Sacha wrote:
"David Rance" wrote: On 16th August Nick Maclaren wrote: David Rance writes: | So the damson is known here but the French appear to refer to it simply | as a variety of plum. Having looked it up in Collins-Robert it is | slightly more helpful, calling it a "prune de damas" (a Damascus plum - | damson would appear to be a corruption of this). Well, it IS just a variety of plum! And, yes, that's its origin. Quite! So is the greengage which the French call Reine Claude! Was there a Queen Claude? Claude de France - first wife of François 1st and daughter of Louis 12th and Anne of Brittany The French terms that I find a a bit odd are where the same word is used for two items that are used very differently - groseille being an example. They do distinguish between groseille rouge, groseille blanche and groseille à maquereau (gooseberry). Interesting that it's defined by the mackerel it accompanies in classic dishes! Hmm, I'll have to try that. I love mackerel and have just bought a gooseberry bush. David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
On 17/8/08 07:44, in article ,
"David Rance" wrote: On Sat, 16 Aug 2008, Rusty Hinge 2 wrote: They do distinguish between groseille rouge, groseille blanche and groseille à maquereau (gooseberry). Something fishy about that. Mackerel berry? Maquereau is also a colloquial word for a pimp! David What an exciting life you lead - ordering in a restaurant must be very hazardous! ;-) -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
On 17/8/08 07:54, in article ,
"David Rance" wrote: On Sat, 16 Aug 2008, Sacha wrote: "David Rance" wrote: On 16th August Nick Maclaren wrote: David Rance writes: | So the damson is known here but the French appear to refer to it simply | as a variety of plum. Having looked it up in Collins-Robert it is | slightly more helpful, calling it a "prune de damas" (a Damascus plum - | damson would appear to be a corruption of this). Well, it IS just a variety of plum! And, yes, that's its origin. Quite! So is the greengage which the French call Reine Claude! Was there a Queen Claude? Claude de France - first wife of François 1st and daughter of Louis 12th and Anne of Brittany Ah, thank you. That explains it - I've always wondered why the fruit was called that! The French terms that I find a a bit odd are where the same word is used for two items that are used very differently - groseille being an example. They do distinguish between groseille rouge, groseille blanche and groseille à maquereau (gooseberry). Interesting that it's defined by the mackerel it accompanies in classic dishes! Hmm, I'll have to try that. I love mackerel and have just bought a gooseberry bush. David I shall resist all jokes about what you find under it! -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
In article , Rusty Hinge 2 writes: | | Well, it IS just a variety of plum! And, yes, that's its origin. | The French terms that I find a a bit odd are where the same word | is used for two items that are used very differently - groseille | being an example. | | And English (to include USanian) is little better, if at all: think 'muffin'? Indeed, but it is relatively rare for a single dialect not to distinguish two things that are (a) both commonly used and (b) where there is a significant possibility of confusion. Muffin is unambiguous, once you know which side of the pond you are. But I have read French recipes which use unadorned groseille, where any groseille could be used, but where the results would taste very different. I am pretty sure that they meant gooseberry, there. Regards, Nick Maclaren. |
Damons? Plums?
In article , Gordon H writes: | | I don't like to tell you it was some years ago I ate part of one. :-( | Not a juicy as the plums that a friend grew in her garden. Almost certainly a damson or bullace then. Generally stronger flavoured, more sour and less juicy. Regards, Nick Maclaren. |
Damons? Plums?
In article , David Rance writes: | | They do distinguish between groseille rouge, groseille blanche and | groseille à maquereau (gooseberry). | | Interesting that it's defined by the mackerel it accompanies in classic | dishes! | | Hmm, I'll have to try that. I love mackerel and have just bought a | gooseberry bush. They need to be unripe. Sorrel also goes very well, as do barberries. Curiously, I haven't tried japonica - I must. Basically, sour sauces. And the other classics are mustard and horseradish. Regards, Nick Maclaren. |
Damons? Plums?
In article , Sacha writes: | On 17/8/08 07:44, in article , | "David Rance" wrote: | | Maquereau is also a colloquial word for a pimp! | | What an exciting life you lead - ordering in a restaurant must be very | hazardous! ;-) Such as in the franglais: moi, maquereau - et ma femme, poule? Regards, Nick Maclaren. |
Damons? Plums?
On 17/8/08 10:01, in article , "Nick
Maclaren" wrote: In article , Rusty Hinge 2 writes: | | Well, it IS just a variety of plum! And, yes, that's its origin. | The French terms that I find a a bit odd are where the same word | is used for two items that are used very differently - groseille | being an example. | | And English (to include USanian) is little better, if at all: think 'muffin'? Indeed, but it is relatively rare for a single dialect not to distinguish two things that are (a) both commonly used and (b) where there is a significant possibility of confusion. Muffin is unambiguous, once you know which side of the pond you are. But I have read French recipes which use unadorned groseille, where any groseille could be used, but where the results would taste very different. I am pretty sure that they meant gooseberry, there. Regards, Nick Maclaren. Bit like 'mûres' which, I think, can mean both blackberries or mulberries. I imagine it's more often used to mean blackberries. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
In article , Sacha writes: | | Bit like 'mûres' which, I think, can mean both blackberries or mulberries. | I imagine it's more often used to mean blackberries. In my experience, mulberries - the French don't seem to value blackberries much, possibly because they tend to be very shrivelled in dry summer locations. Also, they have grapes as a soft autumn fruit. As far as I know, there are no qualifications to distinguish those. Regards, Nick Maclaren. |
Damons? Plums?
[ Corrected version ] In article , Sacha writes: | | Bit like 'mûres' which, I think, can mean both blackberries or mulberries. | I imagine it's more often used to mean blackberries. In my experience, mulberries - the French don't seem to value blackberries much, possibly because they tend to be very shrivelled in dry summer locations. Also, they have grapes as a soft autumn fruit. As far as I know, there are no qualifications to distinguish those, though I have seen "mures sauvage". Regards, Nick Maclaren. |
Damons? Plums?
On 17/8/08 10:20, in article , "Nick
Maclaren" wrote: [ Corrected version ] In article , Sacha writes: | | Bit like 'mûres' which, I think, can mean both blackberries or mulberries. | I imagine it's more often used to mean blackberries. In my experience, mulberries - the French don't seem to value blackberries much, possibly because they tend to be very shrivelled in dry summer locations. Also, they have grapes as a soft autumn fruit. As far as I know, there are no qualifications to distinguish those, though I have seen "mures sauvage". Regards, Nick Maclaren. I'd assumed blackberries but that's because I like Crème de Mûres added to my summer white wine, rather than Cassis. ;-) -- Sacha http://www.hillhousenursery.com South Devon ures |
Damons? Plums?
On 17/8/08 10:11, in article , "Nick
Maclaren" wrote: In article , Sacha writes: | On 17/8/08 07:44, in article , | "David Rance" wrote: | | Maquereau is also a colloquial word for a pimp! | | What an exciting life you lead - ordering in a restaurant must be very | hazardous! ;-) Such as in the franglais: moi, maquereau - et ma femme, poule? Just so long as you don't add 'de luxe'!!! I wonder if that book is still around. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
On Sun, 17 Aug 2008, Nick Maclaren wrote:
David Rance writes: | | They do distinguish between groseille rouge, groseille blanche and | groseille Ã* maquereau (gooseberry). | | Interesting that it's defined by the mackerel it accompanies in classic | dishes! | | Hmm, I'll have to try that. I love mackerel and have just bought a | gooseberry bush. They need to be unripe. Sorrel also goes very well, as do barberries. Now it's funny you should say that. My wife I (who is still in England and we correspond several times a day via email) had never heard of gooseberry sauce, either with mackerel or (as I suggested) with goose. So I looked it up and found the following from the writings of Dorothy Wordsworth, sister of the poet: "Gooseberry sauce was a common accompaniment to fish such as mackerel, but it was also used with goose, as in the following recipe from 'The queen’s royal cookery: or, expert and ready ways for the dressing of all sorts of flesh, fowl, fish: …' by T.Hall, free cook of London (1709). "Sauce for Green-Geese. "Take Sorrel, pick it and wash it, and swing it in a coarse Cloth and stamp it, and strain the Juice; then have some Gooseberries tender scalded, but not broke; then melt some Butter very thick with the Juice of Sorrel; then sweeten it well with Sugar, and put in the Gooseberries, put it into the Dish, and lay the Geese upon it; and garnish the Dish with scalded Gooseberries and a little scrap’d Sugar; this Sauce will serve for a boiled Leg of Lamb." So there you are. Sorrel *and* gooseberry in the same recipe for young goose! David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
In article , Sacha writes: | | I'd assumed blackberries but that's because I like Crème de Mûres added to | my summer white wine, rather than Cassis. ;-) Isn't that made from mulberries? We use it in preference, too. Regards, Nick Maclaren. |
Damons? Plums?
On Sun, 17 Aug 2008, Sacha wrote:
On 17/8/08 10:01, in article , "Nick Maclaren" wrote: In article , Rusty Hinge 2 writes: | | Well, it IS just a variety of plum! And, yes, that's its origin. | The French terms that I find a a bit odd are where the same word | is used for two items that are used very differently - groseille | being an example. | | And English (to include USanian) is little better, if at all: think 'muffin'? Indeed, but it is relatively rare for a single dialect not to distinguish two things that are (a) both commonly used and (b) where there is a significant possibility of confusion. Muffin is unambiguous, once you know which side of the pond you are. But I have read French recipes which use unadorned groseille, where any groseille could be used, but where the results would taste very different. I am pretty sure that they meant gooseberry, there. Regards, Nick Maclaren. Bit like 'mûres' which, I think, can mean both blackberries or mulberries. I imagine it's more often used to mean blackberries. Only because blackberries are more plentiful than mulberries. ;-) David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
On 17/8/08 10:40, in article , "Nick
Maclaren" wrote: In article , Sacha writes: | | I'd assumed blackberries but that's because I like Crème de Mûres added to | my summer white wine, rather than Cassis. ;-) Isn't that made from mulberries? We use it in preference, too. Regards, Nick Maclaren. !! I thought it was blackberries! I'll have to see if we've still got some in the house. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
On Sun, 17 Aug 2008, Sacha wrote:
"David Rance" wrote: On Sat, 16 Aug 2008, Rusty Hinge 2 wrote: They do distinguish between groseille rouge, groseille blanche and groseille à maquereau (gooseberry). Something fishy about that. Mackerel berry? Maquereau is also a colloquial word for a pimp! David What an exciting life you lead - ordering in a restaurant must be very hazardous! ;-) But very exciting! David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
On 17/8/08 10:40, in article , "Nick
Maclaren" wrote: In article , Sacha writes: | | I'd assumed blackberries but that's because I like Crème de Mûres added to | my summer white wine, rather than Cassis. ;-) Isn't that made from mulberries? We use it in preference, too. Looking at the bottle we have, made by Giffard in Angers, its label shows a pic of blackberries. But a very brief look round the internet seems to indicate that your mûres sauvages are blackberries, if identified correctly. FR4142 Crème de Mures Sauvages Gabriel Boudier 70cl 20% 15.05 Perfectly ripe wild blackberries macerated in the finest alcohol to extract the full fruit flavour then sweetened with just the right amount of sugar. Delicious mixed with dry white wine or Champagne - Kir style. http://www.bairds-wines.co.uk/spirits.asp Gabriel Boudier makes a similar drink with Mûres Sauvages. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
On 17/8/08 10:41, in article ,
"David Rance" wrote: On Sun, 17 Aug 2008, Sacha wrote: On 17/8/08 10:01, in article , "Nick Maclaren" wrote: In article , Rusty Hinge 2 writes: | | Well, it IS just a variety of plum! And, yes, that's its origin. | The French terms that I find a a bit odd are where the same word | is used for two items that are used very differently - groseille | being an example. | | And English (to include USanian) is little better, if at all: think 'muffin'? Indeed, but it is relatively rare for a single dialect not to distinguish two things that are (a) both commonly used and (b) where there is a significant possibility of confusion. Muffin is unambiguous, once you know which side of the pond you are. But I have read French recipes which use unadorned groseille, where any groseille could be used, but where the results would taste very different. I am pretty sure that they meant gooseberry, there. Regards, Nick Maclaren. Bit like 'mûres' which, I think, can mean both blackberries or mulberries. I imagine it's more often used to mean blackberries. Only because blackberries are more plentiful than mulberries. ;-) David Sez he living in Calva country. ;-) -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
On Sun, 17 Aug 2008, Sacha wrote:
Maclaren" wrote: | I'd assumed blackberries but that's because I like Crème de Mûres added to | my summer white wine, rather than Cassis. ;-) Isn't that made from mulberries? We use it in preference, too. !! I thought it was blackberries! I'll have to see if we've still got some in the house. I thought it was blackberries, too. I've made both blackberry and mulberry jelly and I have to say that the mulberry jelly was very disappointing. Very little flavour. I have some Crème de Mûre - in England! - so I can't try it right now. David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Damons? Plums?
In article , Sacha writes: | | | I'd assumed blackberries but that's because I like Crème de Mûres added to | | my summer white wine, rather than Cassis. ;-) | | Isn't that made from mulberries? We use it in preference, too. | | !! I thought it was blackberries! I'll have to see if we've still got some | in the house. We have. The picture shows what look more like blackberry fruit in front of what look exactly like mulberry leaves. However, label artists are rarely botanists, mulberries are less regular than blackberries (and hence less label-worthy) and blackberry leaves are very variable. To my taste, it is closer to mulberry than blackberry, but that might be because I am tasting what I expect. Unless someone has visited the source, and asked, I doubt that we shall know for certain. Regards, Nick Maclaren. |
Damons? Plums?
On 17/8/08 10:52, in article ,
"Martin" wrote: On Sun, 17 Aug 2008 10:43:35 +0100, Sacha wrote: On 17/8/08 10:40, in article , "Nick Maclaren" wrote: In article , Sacha writes: | | I'd assumed blackberries but that's because I like Crème de Mûres added to | my summer white wine, rather than Cassis. ;-) Isn't that made from mulberries? We use it in preference, too. Regards, Nick Maclaren. !! I thought it was blackberries! I'll have to see if we've still got some in the house. I think Cassis is made from blackcurrants. So does Joe Hidditch(who?) http://www.britishcassis.co.uk/ Wiki does too, so I must be wrong :) http://en.wikipedia.org/wiki/Creme_de_cassis Cassis is certainly blackcurrants but you can ask for a Kir Mûres in France and get the blackberry version. I don't like Kir Cassis though a Kir Framboise will do if I'm absolutely pushed. ;-) -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
"Sacha" wrote in message
"FarmI" ask@itshall be given wrote: "Sacha" wrote in message We had some people in today who live in France and they were looking for Damsons which they say seem to be unknown there (Paris and Corsica) This got us onto what is the difference between a Damson and a Plum because both are Prunus and probably domestica? I understand that damsons tend to make smaller trees but if anyone can explain in terms of flavour or use, enquiring minds would be really grateful. ;-) You do ask some interesting questions. I just mentally chuck them all into the 'prunus' bin in my brain, so was interested to find out more after reading the discussions. But I must say, the answers you got on this one!!!!.......they had the head of this little black duck spinning....... snip There is also an interesting discussion on archaelogical finds of plum stones and that 'no domestica plum stones...have been found under the ashes of Pompeii' and that the plums mentioned by Pliny (who wrote of the plum from Damascus)were 'all insitias, or if domesticas, were recent introductions to Europe' Interesting topic. Wow! Talk about getting the bit between your teeth........ ;-)) Thank you so muchfor going to all this trouble and producing such interesting info. I especially like the bit above about no such plum stones being found at Pompeii - for some reason human details like that make a topic much more interesting to me! I'm going to do the unforgiveable on usenet.... Me too :-)) Prolly why I like that book so much. It's full of such snippets. |
Damons? Plums?
"Nick Maclaren" wrote in message
"FarmI" ask@itshall be given writes: | P. insitia also has 48 chromosomes and within this group are the bullace, | the damson, the mirabelles and the St. Julians. ... Nowadays, all (?) authorities agree that P. institia is just a subspecies of P. domestica - if that. Yeah, he did mention that, but as I was trimming it to suit Sacha's specific question, I edited. |
Damons? Plums?
"Nick Maclaren" wrote in message
It would amuse me to introduce a Neolithic fruit crop into the UK, in the 21st century :-) I am sure that it has been done before, of course. I bought a most fascinating book last time we were in the UK called "Prehistoric Cooking" by Jacqui Wood. Great reading and surprisingly sensible given the title. |
Damons? Plums?
On 17/8/08 11:06, in article
, "FarmI" ask@itshall be given wrote: "Sacha" wrote in message snip I especially like the bit above about no such plum stones being found at Pompeii - for some reason human details like that make a topic much more interesting to me! I'm going to do the unforgiveable on usenet.... Me too :-)) Prolly why I like that book so much. It's full of such snippets. I think it's because you can then imagine 'real people' sitting around outside their caves, munching on plums, or oysters, or whatever it is that is found. It becomes rather touching in a way, because it creates a human link stretching back centuries. -- Sacha http://www.hillhousenursery.com South Devon |
Damons? Plums?
"Sacha" wrote in message
"FarmI" ask@itshall be given wrote: "Sacha" wrote in message snip I especially like the bit above about no such plum stones being found at Pompeii - for some reason human details like that make a topic much more interesting to me! I'm going to do the unforgiveable on usenet.... Me too :-)) Prolly why I like that book so much. It's full of such snippets. I think it's because you can then imagine 'real people' sitting around outside their caves, munching on plums, or oysters, or whatever it is that is found. It becomes rather touching in a way, because it creates a human link stretching back centuries. Yes. That is what I enjoyed so much about the "Prehistoric Cooking" book I mentioned. We all have to eat and cooking isn't high science and probably hasn't changed since the first cooks had to dish up a cooked meal. It always surprises me that so few people seem to be able (or perhaps included) to cook these days. I find recipes from America especially frustrating given their reliance on prepackaged ingredients. I was reading an American mag today and of the 15 or so recipes in it, not one started from basics. It was all, 'a carton of', 'a 14 and a half ounce can of' etc ad nauseum. And the things that had to be bought were all what I would consider to be really basic ingredients. One was Polenta. Bought in a tube?????? My husband said he'd seen a soup recipe in there for Tomato and something or other soup, but that it had no tomatoes in it so he thought they'd made a mistake and meant 3 tomatoes rather than 3 onions. When I read it, the recipe used 2 cans of marinara mix. |
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