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Chez Gautier Cooking School

Notes From A Stone House Kitchen

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Chez Gautier Cooking School | chezgautiercookingschool.blogspot.com Reviews
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Notes From A Stone House Kitchen
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1 by cynthia bowman
2 nothing
3 strawberrie
4 practical information
5 website
6 pineau de charentes
7 love france
8 cynthia bowman
9 wwwjoyjournist com
10 posted by
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Chez Gautier Cooking School | chezgautiercookingschool.blogspot.com Reviews

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Notes From A Stone House Kitchen

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1

Chez Gautier Cooking School: Repas CG: The Aftermath... November 22

http://chezgautiercookingschool.blogspot.com/2013/12/repas-cg-aftermath-november-21.html

Chez Gautier Cooking School. Notes From A Stone House Kitchen. Sunday, December 8, 2013. Repas CG: The Aftermath. November 22. Got together for a "night thing" recently, a chance to gather before packing bags, firing up the car, and diving into family for the Thanksgiving holiday. La Fin de Semaine. Tossed arugula accompanied cheeses from each end of the realm: thick and decadent triple-cream cow and funky, sharp goat. A cru Beaujolais from Régnié eased us along, the 100% Gamay hitting the mark. ...And a...

2

Chez Gautier Cooking School: July 2013

http://chezgautiercookingschool.blogspot.com/2013_07_01_archive.html

Chez Gautier Cooking School. Notes From A Stone House Kitchen. Wednesday, July 31, 2013. Pickling Of The Bean. Anyone who's spent 10 seconds with my wife during summer months knows that she's no fan of green beans. Just can't stand 'em. An anomaly? When handing me sacks full of the delicate haricot verts. So it caught my attention recently as she, deep into the pickling season, did a round of "flash" pickled. green beans! Sure Different variations of cucumber, of course. But green beans? It's a bad news-...

3

Chez Gautier Cooking School: October 2013

http://chezgautiercookingschool.blogspot.com/2013_10_01_archive.html

Chez Gautier Cooking School. Notes From A Stone House Kitchen. Wednesday, October 23, 2013. Repas CG: The Aftermath. October 13. Never easy leaving France. The light, smells, people, the day's rhythm, these are things easy to wear, hard to be without. Food can't take me back there, but it does help. The recent repas composed of flavors I'd recently left behind spoke of the village that clings to memory. Having familiar faces table side to share the meal with just made it that much better. Duck legs stuff...

4

Chez Gautier Cooking School: September 2014

http://chezgautiercookingschool.blogspot.com/2014_09_01_archive.html

Chez Gautier Cooking School. Notes From A Stone House Kitchen. Thursday, September 25, 2014. Garden pesto and friends. Will probably happen when back in France to wrap up the house for winter. Oh, well. They won't go to waste. Wonder if Squirley has a taste for the épicé? A cooking school in France. Subscribe to: Posts (Atom). A cooking school in France. View my complete profile. Simple template. Powered by Blogger.

5

Chez Gautier Cooking School: Repas CG: The Aftermath... October 13

http://chezgautiercookingschool.blogspot.com/2013/10/repas-cg-aftermath-october-13.html

Chez Gautier Cooking School. Notes From A Stone House Kitchen. Wednesday, October 23, 2013. Repas CG: The Aftermath. October 13. Never easy leaving France. The light, smells, people, the day's rhythm, these are things easy to wear, hard to be without. Food can't take me back there, but it does help. The recent repas composed of flavors I'd recently left behind spoke of the village that clings to memory. Having familiar faces table side to share the meal with just made it that much better. Duck legs stuff...

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