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I was thinking of you today...

Post 1

Sho - gainfully employed again

as i read the Marseilleise (how do you spell that? I'm too lazy to look it up...) entry.

smiley - smiley

I have an everlasting memory of you singing it in Köln that time.
smiley - magic


I was thinking of you today...

Post 2

toybox

Thanks smiley - hug I don't remember actually singing it though smiley - yikes

And it is spelled Marseillaise smiley - redwine


I was thinking of you today...

Post 3

Sho - gainfully employed again

we call it the Mayonnaise anyway smiley - run


I was thinking of you today...

Post 4

toybox

smiley - tomato


I was thinking of you today...

Post 5

Sho - gainfully employed again

oh that will go nicely on my chicken and mayonnaise* sandwich!

smiley - run

* made by my own fair hands


I was thinking of you today...

Post 6

toybox

Mayonnaise made by your own fair hands? How else?

Actually when I threw the virtual tomato I thought how nice a tomato salad would be just now smiley - drool Having read this blog note didn't help much either:

http://long.blog.lemonde.fr/2010/07/08/la-meilleure-salade-du-monde-au-moins/

smiley - wah <--- no tears, but sweat.


I was thinking of you today...

Post 7

Sho - gainfully employed again

you're making me stretch my brain with that one.

As Gruesome #2 says: Mama, du hast ein Erbsengehirn.


I was thinking of you today...

Post 8

toybox

Stretch your brain? Ah, it's just a recipe for a tomato salad which the artist makes look ridiculously tempting. I can translate it tomorrow for you if you wish (smiley - cider interfering just now smiley - blush). And even if you don't wish, for the smiley - lurk's edification.


I was thinking of you today...

Post 9

toybox

OK, so for Teh best salad in the world (no less!) you need:

- tomatoes from Sardinia, "camone" style
- salt from Guérande (A63783219)
- "five bays" pepper (fancy pepper mix)
- white balsamico
- shedloads of basil or parsley
- a reaaally good olive oil

Cut the tomatoes in small pieces, add lots of parsley (or basil) leaves like a salad (not like decoration, so it enhances taste), add a drop of white balsamico, salt and pepper to taste, a generous dollop of your rarest and best olive oil (like the truffel flavoured one you keep for great occasions).

That is one of the few recipes which have the best time / taste value, to the best of Guillaume Long's knowledge (along with pasta aglio e olio).

smiley - tomato


I was thinking of you today...

Post 10

Sho - gainfully employed again

oh that sounds yummy!
I'll give it a go and let you know what I think.
smiley - kiss


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I was thinking of you today...

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