been a long time.....!
































Ik denk dat mijn stelregel moet dit na wat er is gebeurd en gebeurt nu en in de afgelopen maanden.
Het schrijven van een blog over eten als je ziek bent is geen gemakkelijke zaak, ook al is mijn eetlust nog relatief intact. Natuurlijk, want het gaat niet over mij, die momenteel koken, is dat ik kan echt niet beslissen wat er is gebeurd, dus ik ben gewoon blij dat je iets te eten - en dan! Mijn eetlust is nog steeds van toepassing, in feite meer dan redelijk, maar ik kan niet opstaan ​​om iets te koken!
Vandaag is het de 6e Augustus, en is de vijfde dag van mijn nieuwe medicijnen, tijd voor mij om op te staan, of proberen in ieder geval aan de rand van het bed, en hoop dat de duizeligheid / vertigo worden gemarkeerd.
Het is een schande dat ik niet kan concentreren op het onderwerp, na al - eten is een vrij grote onderwerp, maar er over te praten, niet te groot, je moet het proberen .....!
Wonen waar ik doen, waar het weer erg warm is, is het vaak gemakkelijk om te eten wat je wilt - vaak zeer lichte voorwerpen. Maar ..... nu en dan, alleen niet goed voelt, is er een plotselinge drang om zelf ............. met al de slechte dingen Nou, ik heb weten te vullen duidelijk tot nu toe, waarschijnlijk omdat niet kan kopen het spul waar ik woon! Schande, schande, schande!
Laat maar, ik blijf met een andere een van mijn favorieten, gerookte vis - alle soorten, niet alleen het gat Gerookte zalm, BU gerookte forel, gerookte heilbot, gerookte steur, en zelfs de nederige aanhanger of een aantal smakelijke gerookte door die sprot .....

 
Het is waar dat om de Europese gerookte vis, heeft de neiging om veel minder exotische variëteit van de wereld, maar het is heerlijk, net als de exotische variëteit, jammer dat we gemakkelijk kunnen niet meer. Ik herinner me, waren in Duitsland in de lucht, gerookte paling en gerookte heel wat andere Delices direct beschikbaar, en heilbot en gerookte mosselen en oesters zijn beschikbaar .... Ik vond ze, hoewel ik liever mijn oesters en mosselen en verse natuurlijke grondstoffen! gewoon wachten tot het kronkelen en kronkelen rond in ya .....
Verbazingwekkend eigenlijk, waar de geest je soms neemt, maar dan moet ik niet aankloppen, te ....... Laten we ons eens voorstellen, het was allemaal waar .....
BONNE appetit!

Been a long time......

It's been a long time since I had the chance to publish on the Gourmandise due to health issues and my longer stays in "CHU's" (French hospitals).
This photo is of a CANADIAN CHU......and I can assure you, the French ones are nothing like this! Although the basic ingredients are of good quality, the fact that these "CHU's" are such monsters means that almost every type of person has to be catered for, which as usual means that in the end - nobody is really catered for!As you can see here....can't imagine what it is - breakfast, lunch,supper.....or what?
Of course, there are Salt-free diats, and generally they are a culture shock, coming all at once....and of course sugar free diats.....on top of which "EGGLESS"...another culture shock, although sugar free is easier to support than salt free with saccarine being available cheaply everywhere....just got to make sure you've got some!
Of course, the biggest enemy to acceptable food in hospitals is the attitude of the staff towards meals and the culture of eating. Often it is considered a boring waste of time dishing out the meals, and not nearly important enough - preferable to be transplanting hearts than serving them braised......Of course meals that get left around till they're cold, soups that aren't even offered, it's just not important enough.....well - it's very important for the patient! It's often the only pleasurable thing or moments of the day!  

Just a shame they haven't figured out that food is life and pleasure all at once.......

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Hija MAMMA.........

It's confusing, Mother's Day is different in various places over the world, but this Sunday seems to be OK......!
Going out is probably best, because it gives us all a rest, except for the wallet/pocket book!
If you feel up to it, here are a couple of ideas to do at home. They are all somewhat different and contain a lot of that famous colour associated with females and mamma's....... ROSÉ, so what other wine than Rosé (AKA BLUSH!) or Rosé Champagne........could be served....?
Have a nice time and - NO SHOUTING.....Screaming etc......!



Crème de foie gras, betteravesBrochettes de poissons
Crème de foie gras
aux betteraves
Gaspachos de fruits rouges
Brochettes
de poissons
Gaspachos
de fruits rouges
A l'occasion du Festival de Cannes, invitez vos amis
à déguster les stars des bouchées chics ! 
35 recettesPetits poisQue savez-vous des fruits et légumes de printemps ? 
Avec l'arrivée des beaux jours, reviennent les savoureux fruits et légumes de printemps. Que savez-vous précisément des fraises, asperges et carottes ?
  Quiz en imagesLa betterave dans tous ses états
Betteraves cuites au fourChips de betterave bicolore
Velouté froid de betteraves
Au four
En chipsEn velouté froidEn cake
Alliée idéale des salades, des terrines et des veloutés, la betterave atteint sa pleine saveur dès le mois de mai. Profitez-en ! 20 idées

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Workers unite (around the table!)

Mayday is the International call sign of DISTRESS, and when I look at the choice available for food on this day, I can only agree! Everyone must be too busy dancing around the Maypole, but that makes you hungry and thirsty!
I like the German idea - Maitag serves as "Dad's Day" (Vatertag) as well, and the fellows arrange beerwagons and little beerpicnicks, disappear for the whole day and have fun until the headache in the morning!
  This is full of bier and blokes....for the necessary toilets there are no recommendations!

For specials on the table there are few offerings as well......!
Right here in my area, there are the local items in season, particularly Asparagus, and due to the lack of choice otherwie, it is served in all manners,,,,quiche - steamed-grilled-with bechamel gratined, with all those butter mayonnaise sauces - bearnaise,  hollandaise even tartare.
Always with a message......... except here there is no time for demonstrations - we're here to eat!

 So - have a nice time - if you can......MY wife has strange ideas (Italian ones) some kind of pasta and gravy for lunch......I ask you - on Mayday....!
See what I mean...? "MAYDAY" in the International sense......distress call!


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unbeleivable......

This showed up on Facebook as the "Yarmouth" full British Breakfast.

It costs £15, but if you eat it all within 60 minutes, it's for free!

Count the cholesterol..........




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Creative can be cheap, but good..........


I found Tina Concetta Marzocca's profile on LinkedIn and thought you might be interested. I would be happy to introduce you to them through my network.

Original creations in photography, yours could be next - cheaply!
A logo.....a signature....a festive greetings card.....? It's waiting for you......and you won't need a second mortgage....!

-Ian    (iwmyop)  Mr le Marquis.





Google search-"iwmpop" - "mrlemarquis"
http://www.marquisdugalipot.blogspot.com
Facebook: Ian Mitchell -Twitter: Mr le Marquis
(iwmpop@gmail.com) Tel: (+ 0033 4 3008 5056 

(en France: 0430085056)



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yep - it's today......

http://allrecipes.com/features/holidays/easter/default.aspx?prop24=PN_1.1.2_NP.Easter
Easter Sunday = late article, but maybe better late than never!
On the link you can learn how to cook and prepare a ham and lots of other things for Easter........my own favourite?..........

........and even better..........

Have a nice time........

Happy Easter - Joyeux Pacques - Schone Ostern......


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how true.

This image was selected as a picture of the we...I've stolen this!
http://www.forbes.com/sites/michellemaisto/2012/03/23/french-kids-eat-everything-take-notes/
The reason I stole it was simple - it is just so true, and I'd like you to read it.
I personaly, in 25 years of France, have NEVER heard a French child sit at table and say "DON'T LIKE THAT - NOT EATING IT!"

Think about British kids!
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Paddy Who.......?

 http://www.whatscook.in/articles/st-patricks-day-food/?sfp=1
I must be honest and admit I wasn't aware that corned beef was 90% St. Paddy's day diat!
I would have thought Spam more appropriate, but I'll go along, I love corned beef  - mind you, I don't dislike Spam either, especially fried spam fritters.......
Anyway, this is an excuse t try something you wouldn't normally, you can always blame the  Irish ......again!
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Juat a word......

Just a litte message for you......
For more than 3 months now, I've been meaning to let you know why there are few or indeed no articles coming out of the factory.
As a result of extreme ill health, I have been suffering from various phsycological and cardiac problems. 4 stays in hospital haven't helped a great deal, and the medication I now have to take is rather powerful. It reminds me of those bad days just after being operated on for cardiac bypass surgery, and it was impossible for me to construct anything intelligibible.
This time we have to deal with "panic attacks" something I have never experienced before, but something which is extremely nasty, and involved the taking of strong medicaments and just hope they will have the effect required. Writing is imposssible, it takes hours just to correct the errors!
If you have never heard of this, don't just wipe it off as "non-existent" - beleive me - it exists unfortunately.
Here are a couple of links to let you know a little about it......
http://www.nhs.uk/Conditions/Panic-disorder/Pages/Symptoms.aspx and http://psychcentral.com/disorders/sx27.htm
Yes - I was told that there may be problems after cardiac surgery, but so much later, and in such a dramatic fashion has astounded me.
I can only hope things will work out, and apologise again and again to my compagnon, Tina Concetta Marzocca. This has not been the best introduction to our life together, but I am amazed at her capability and thankful that I was fortunate to meet someone like her.
All I can hope is that time will eventually allow us some normal time together and thank her again for her magnificent back up and help.

Ian W Mitchell.




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