[with apologies to Pene for duplication, I'm afraid that *again* I
failed to press 'reply all' instead of 'reply']
On 23/01/2012 14:34, pene piip wrote:
[snip] . . . I thought I'd share these ideas with my fellow chefs/cooks.
A friend shared with me the tip that a small jar of pickled walnuts and
their liquid added to a beef stew makes it even more wonderful.
(But do consider guests who may be startled to find a black, wrinkled
object - a pickled walnut - on their plate, if they've not come across
the idea before!)
Linda Walton,
(in High Wycombe, Buckinghamshire, U.K. where it's been a very mild and
springlike January so far - a huge contrast to last year, when we were
snowed in for quite a while).
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