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A little trip through life

Come and take a little trip with me - through my life and with a few other people as well.....You can listen to the music if you don't like the photos....!
Jan/ian (Mr le Marquis - Iwmpop ) Personal Slideshow: Ian’s trip from Le Creusot, Burgundy, France to Nîmes was created by TripAdvisor. See another Nîmes slideshow. Create your own stunning slideshow with our free photo slideshow maker.

Friday, September 23, 2005

Menu 1.(PART I )

EXTRA ON TABLE: OIL,VINEGAR or better still, a light french dressing "vinaigrette".

BLOGGER AND I ARE HAVING PROBLEMS - PLEASE MOVE DOWN THE PAGE TO THE START OF TEXT! CME BACK Mr. GATES, sir, ALL IS FORGIVEN!!

Here we go, then - to your stoves! Don't forget what was said about aperitifs!

1). MATJESHERING: (Dutch and German and Kosher). ENTREE.This is a really simple thing to do. You have to find the place in your town where you can buy the fish. Matjes are young herring filets (no bones), normally salt-preserved, laid in oil, packed and sold. In Holland and Germany, it used to be the attraction whilst shopping, to select a matjes from the wooden barrel outside the shop, pay for it, and eat it there and then, letting it slowly descend from a great height into your mouth and YUM-YUM. Nowadays, I suspect the "shopping-snack" is a hamburger! Great shame! If you can't find matjes, you can always use the other herring products (vaacuum packed only)but wash them off gently and dry with kitchen paper before use.

Preparation: Open packet, treat fish as required (wipe off surplus oil - or as above for other herring). Lay the fish on a serving tray (or plate) and dress with a little shredded lettuce, twist of lemon, sprinkle of chopped, or branch of parsley. Sliced tomato and/or sliced hardboiled egg can be added. Add a light covering of vinaigrette (or other salad sauce) and put the rest of the dressing onto the table for possible further use. Cover (by foil, or other means) and place in the fridge whilst you finish your Aperitif(s). Fresh French style bread, with unsalted butter are an ideal accomp.

(TIP): This entree (starter) is ideal when pushed for time. It is ideal for diats, for "hang-overs" (the oil and acidity soaking up the over-indulgences of last night). It is also an "entree" which can, and often is, served as a main course, accompanied with "pellkartoffeln" (steamed new potatoes in their jackets, still hot).

I am obliged to stop here, because the blogger photo down/up loader is not working, anf it is neede to make this more appetising! I will continue later on a different system!

Sorry, but all beginnings have their difficulties! Google didn't like me mentioning Bill Gates you see!!


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