Isn't it properly with fresh white peach juice?
And, Deb, I have to pick my champagnes carefully. Moet & Chandon, yes; cheap, no. Prosecco also seems to be a no. Some expensive champagnes are also a big no, so we stick to a couple that we trust.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Isn't it properly with fresh white peach juice?
And, Deb, I have to pick my champagnes carefully. Moet & Chandon, yes; cheap, no. Prosecco also seems to be a no. Some expensive champagnes are also a big no, so we stick to a couple that we trust.
Just dropping in for a second, to wish all you foine Bitches an unscrolled, unskimmed...
Happy New Year
and a more specific, albeit still unscrolled, unskimmed, skippety-doo-dah...
Happy Birthday, Susan!!!
Adios.
We're making gingerbread pancakes. We've already made the lemon butter and sliced the pears, and are in the middle of the actual pancake cooking process.
Hopefully, it will be tasty.
Plei, love, you could eat all those ingredients raw and it would still taste like the breath of archangels, singing on high.
We're making gingerbread pancakes. We've already made the lemon butter and sliced the pears, and are in the middle of the actual pancake cooking process.
Yum!
I had one measly glass of port
port gives me the biggest ass headaches ever, which is unfair as I used to love the stuff. I think it's the tannens or something (same reason I drink red wine sparingly, although, again, love the stuff).
We're having an ice storm.
No pancakes.
t Rather have pancakes
Isn't it properly with fresh white peach juice?
Peaches don't really give juice. Fresh peach syrup might properly be called nectar, though. (The maitre'd at Harry Cipriani said "peach syrup," which might be an Italian translation issue, or it might mean they've switched to the bottled stuff.)
Fresh peach syrup might properly be called nectar, though
There's a number of companies that can various fruit "nectars." Kern's pops to mind. There are others, but I forget their names. I'll have to remember that for the next time I want something spiffy for a Sunday bruch.
Plei, love, you could eat all those ingredients raw and it would still taste like the breath of archangels, singing on high.
Well, except the eggs. The eggs would be raunchy.
And NOT better than an ice storm.
The recipe we are using makes way more than two people can handle. Suspect reheated leftover pancakes are in our future.