Welcome!!one!
Buongiorno, bonjour and “g’day”! (don't you like how they're all the same thing? ~ who knew Australian vernacular was so cosmopolitan???).
Also, "a good day to you, sir/maam" for our American pals, "Ni Hao" to China, and "Здравствуй" to our Russian comrades, "etcetera etcetera and so forth"... (for Yul Brynner).
It’s your old pal Kit (Christof) Fennessy here. I've been writing this blog with your help for ten years, and there's over a hundred and fifty recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours on.
Want to know more about me? Friend me on facebook, follow me on twitter, or even look up my New Yorker cartoons on instagram! NB; different platforms not all food related)
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Now, what's on the bill of fare today?
Wednesday, September 20, 2017
Mürren (Switzerland)
While we were there (spring), the Swiss pastures on the mountains were filled with spring flowers and hosted caramel cows wearing cow bells. The milk has a wonderful buttery yellow colour and deep taste, which probably explains the superior taste of Swiss milk chocolate.
In lieu of trying to think too hard, for this entry I've lifted some notes from my live journal, so you can get it straight from the mountain cow’s mouth, as it were. Now read on!
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Sunday, September 10, 2017
Annecy - France
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