French/English Version of the Little Prince
moosemac
3 years ago
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Elmer J Fudd
3 years agolast modified: 3 years agobpath
3 years agoRelated Discussions
Best red English Roses?
Comments (36)I've just come in from taking cuttings from the roses that rate rare treasure status in my garden. I just stuck three cuttings of The Squire. He is now virtually impossible to find in Canada and I hope to root some cuttings for insurance in my cold climate. He/she/it,is, as are most old fashioned red roses, a "DIVA" in my garden. But I have grown him in a large pot since I stumbled upon a plant about five years ago. He blooms well for me, though the plant is short, + or - two feet and is very upright in growth. Fragrance varies with the weather, but there is a noticeable Damask fragrance when temperatures are not too hot. The Squire gets some blackspot but not enough to defoiate, I do not spray. In fact this year, he has almost no spotted leaves even in October and is in fact cleaner the WS 2000 and Tradescent who are in pots adjacent to him. After reading the posts on this thread, I looked at the reviews for The Squire on Help Me Find and the quote below struck me as expressing how I feel about this rose better than I am likely to do myself. "Nothing quite matches the beauty of a well formed bloom from The Squire. The single bush is ugly, but plant two together, or three a foot apart in a triangle and it is less noticeable." I love The Squire for the huge, bright crimson, old fashioned flowers. No other red comes close in my view and I've grown or grow the majority of the reds mentioned on this thread. Each to their own, but for me, The Squire is a rose I don't want to be without. Cheers, Rick...See MoreFrench Cottage Garden?
Comments (24)Lavender lass - how did you read my mind? The HGTV fourth picture with the fountain is it! http://www.hgtv.com/landscaping/victorian-garden/pictures/page-4.html This is what I want to do! Not so much french country? I think it could be adapted to any type you want it to be - but the fact is, I've printed this out and will use it as my solid plan. It's going to be at the end of the beds I'm working on now. Can't thank you enough! I'll hopefully post pictures next year - if I can achieve anywhere near that perfection! If not, eh, I'll post a picture of my miserable failure, lol! The best part of it is that it's small enough to be doable for me....See MoreTraditional English Piccalilli
Comments (12)The Ball Blue Book (as opposed to the Ball Complete Book of Home Preserving) offers the same mustard pickle thickened with flour. The Bernardin Guide to Home Preserving offers at least two flour-thickened pickles. I would surmise in time the flour will be supplanted by ClearJel, but those are current tested recipes. For every rule there is an exception. Personally, and I may be putting myself on the chopping block by saying this, but this recipe (excluding the lack of heat processing) probably is well within the safe range. You have undiluted vinegar, mustard(s) and sugar, all of which play a role in discouraging bacteria. I also like the fact that amounts are by weight. I remember a reference to a historic relish cautioning cooks about the size of the sweet peppers. If an old recipe says, "6 large peppers," probably by today's standards they'd be medium. A suitable compromise for greatest longevity would be to make the piccalilli, bottle in 8-oz. jars (thinking of what your elderly neighbor might reasonably consume in a short time), BWB for 10 minutes to get a good seal AND then refrigerate. This is one recommended method for dubious recipes where you want to extend the life of the product. It's also a good compromise for someone who, due to age, may have compromised immunity. The combination of heat processing AND refrigeration minimizes risk while assuring the product keeps a good while. (Can't speculate on how long, but with all that vinegar the worst I'd imagine is softening of texture over time.) kayskats is right about the sugar. I don't know if British formulas have gotten sweeter over time, but American ones have. Older American recipes also used less sugar. P.S. And where are you going to find white malt vinegar? I felt I'd made a real score when I found a gallon of the brown malt. Carol...See MoreAren't you glad you are a native English speaker?
Comments (18)One of the reasons that I wanted to learn so many foreign languages was that I had a phobia that people were talking about me behind my back in other languages. I developed this phobia living in San Francisco, where I constantly heard a huge variety of languages being spoken on the bus or streetcar. I have, in fact, overheard German tourists in Mexico talking about me, and it was not nice, but I did not say anything to them. I've also overheard Mexicans talking about me in Mexico, but that was more in fun. I often wish that French was my native language, as I have never mastered pronouncing it correctly. My first French teacher said that it was important to use certain muscles in your mouth, lips, and tongue to pronounce French correctly, and she would have us all purse our lips as if about to kiss before beginning to speak. I also learned that if you do not develop these muscles as a child, it is very difficult to do so later in life, and I guess I never did. I've been criticized for having a horrible American accent when I speak French, but only by a young woman who was in my Spanish class at City College in San Francisco. She lived a block and a half away from me, and we used to take the streetcar back from class together. I wanted to practice French with her, but she only wanted to practice Spanish with me, and so she may have just used this as an excuse to speak Spanish instead of French. Anyway, when I went to Mexico City a couple of months later, everyone asked me if I preferred to speak French when I spoke Spanish with them, and so I must have picked up a French accent from her. Eventually I picked up a Mexico City accent later, and when I spoke Spanish to people I worked with in Los Angeles, they told me that I sounded like a Mexico City snob. I had no trouble pronouncing Russian in my Russian class - for some reason it was easy for me, although the grammar was extremely difficult. I've never had trouble with Italian either, and most people in Italy were not sure where I was from when I first spoke with them, until they saw my passport or reservation details. French is the only language I've had a real problem with pronouncing, of the ones I've tried to learn. Portuguese is next....See Morebpath
3 years agoElmer J Fudd
3 years agolast modified: 3 years agocyn427 (z. 7, N. VA)
3 years agolast modified: 3 years agomoosemac
3 years agoBookwoman
3 years agoLars
3 years agoZalco/bring back Sophie!
3 years agolast modified: 3 years agoZalco/bring back Sophie!
3 years agoZalco/bring back Sophie!
3 years agoElmer J Fudd
3 years agolast modified: 3 years agoZalco/bring back Sophie!
3 years agoZalco/bring back Sophie!
3 years agoLars
3 years agoZalco/bring back Sophie!
3 years agobpath
3 years agolast modified: 3 years agomatthias_lang
3 years agocyn427 (z. 7, N. VA)
3 years agoElmer J Fudd
3 years agojemdandy
3 years agocyn427 (z. 7, N. VA)
3 years agoElmer J Fudd
3 years agolast modified: 3 years ago
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Zalco/bring back Sophie!