I just tucked away in my chest freezer in the garage, two containers of what is a FANTASTIC CHOCOLATE ICE CREAM - the recipe from your book, SCOOP. Thank you so much.
I really love your newsletter. So many recipes, links and book recs. I too grow peppers in my garden. My favorite is the poblano. Not too hot and so versatile. I stuff them, fire roast and freeze. Luckily I live near an international market and I can get a large variety of peppers all year round. Happy November to all.
That’s a funny story about your fermented hot chilli sauce .. I make mine from mixed chillies( jalapeño / Birds Eye/ long green/ California reapers .. ) and buy most on special at the end of summer from our large produce market in Melbourne .. some I grow .. but I usually dry these and keep for making chilli flakes.. my chilli sauce is hot but bearably so .. and it keeps for over 12 months in my back fridge..
With your kiwi. Aside from getting a male bush, you can also gently hand pollinate, both the lemon tree and the kiwi to ensure, or increase, the possibility of them bearing fruits.
Made your Maple-bourbon Pecan pie. Incredibly delicious. You said it would last up to 4 or 5 days on the counter. Ha! It lasted less than 14 hours. Every time I passed, it was smaller and smaller.
David, Thank you for your excellent November Newsletter. Like you, I’m reading opposite viewpoints.
It’s such a complicated world we live in, but It’s important to try and make sense of it. Please, along with Romain, be safe. I like your book selections, especially, « The French Ingredient » if you’re in it! I’ll preorder it. Thanksgiving Blessings, Marianne
So how many pickled jalapeño slices would you add to the black bean soup? I just made some of the pickled jalapeños. Sounds like a great idea to add to the soup!
Superb newsletter David, as always. In these deeply troubled times, and are they ever, this outstanding newsletter is a tonic for the soul and mind!! I mean it!! I am so concerned about the Middle East. Understatement. Thanks so much for all the fabulous work you put into your newsletters!! I adore them!! Peace!!
I appreciate that you have acknowledged our heavy hearts during these horrific middle east events. thank you for sharing your garden. I learned peppers get hotter the longer on the vine. Love everything in this and every newsletter I receive from you. Prayers for all, Lynn
Hi David. I remember you commenting a few years ago that there is a store in Paris that carries all things prunes-related. I'm looking for a dessert wine that I had several years ago in Burgundy. I think it was called Prunelle. And I have searched your newsletters and the Drinking French book, but I cannot find anything. Perhaps it was an Instagram post? I didn't want to message you there as you must get hundreds of comments! My daughter is getting her master's at Sciences Po and I want her to gift it to me for Christmas when she returns home! I plan on visiting her in early spring, but I want it sooner rather than later! Thank you! I plan on making your banana cake ASAP Beautiful newsletter, as always!
I find that the best way to enjoy a too-hot hot sauce is to embrace the heat in taco form. Either on an Austin-style breakfast taco with egg, chorizo, and sharp cheddar or atop a fatty beef Birria taco with consume, warm spices, and fresh white onion. You won't mind the pain so much and it's balm for the winter doldrums.
I too have a Meyer lemon tree. It faced a very rainy season and I didn’t as close attention as it needed and rescued and replanted it prior to the tree almost drowning. It’s drying but missing almost all its leaves. It will come back. My Persian lime flowered and produced a few fruit which are finishing growing now on the tree inside. It was a balmy 28 degrees this morning, so it’s just as well it’s been inside and has a good plant light on it. My Harvey lemons are slowly getting bigger and I have a few seedlings I’m happy to share with anyone who wants them in CT.
If you grow various varieties of peppers, they take on each other’s attributes through cross pollination! So just pretend that you’re Espelette pepper’s are jalapeños! Very hot peppers in your mouth cannot be quenched with liquids… Liquids just spread the heat… So eat a piece ofFrench bread or tortilla instead! Bon appetite!
Glad to see your Meyer lemon trees is thriving. I have one in Santa Fe, NM and it’s been a huge learning curve. It’s in a pot and was thriving originally, then not, and we had to work through keeping it alive. Apparently coffee grinds help balance out the type of water here. anyway, it was outside all summer and finally looking healthy. I have one lemon on it that’s been green forever and finally getting lighter... new blooms are flowering- so far it’s happier- and now inside. ...let optimism reign, both with lemon trees fruiting and out there in the world!
I just tucked away in my chest freezer in the garage, two containers of what is a FANTASTIC CHOCOLATE ICE CREAM - the recipe from your book, SCOOP. Thank you so much.
I really love your newsletter. So many recipes, links and book recs. I too grow peppers in my garden. My favorite is the poblano. Not too hot and so versatile. I stuff them, fire roast and freeze. Luckily I live near an international market and I can get a large variety of peppers all year round. Happy November to all.
That’s a funny story about your fermented hot chilli sauce .. I make mine from mixed chillies( jalapeño / Birds Eye/ long green/ California reapers .. ) and buy most on special at the end of summer from our large produce market in Melbourne .. some I grow .. but I usually dry these and keep for making chilli flakes.. my chilli sauce is hot but bearably so .. and it keeps for over 12 months in my back fridge..
With your kiwi. Aside from getting a male bush, you can also gently hand pollinate, both the lemon tree and the kiwi to ensure, or increase, the possibility of them bearing fruits.
Made your Maple-bourbon Pecan pie. Incredibly delicious. You said it would last up to 4 or 5 days on the counter. Ha! It lasted less than 14 hours. Every time I passed, it was smaller and smaller.
David, Thank you for your excellent November Newsletter. Like you, I’m reading opposite viewpoints.
It’s such a complicated world we live in, but It’s important to try and make sense of it. Please, along with Romain, be safe. I like your book selections, especially, « The French Ingredient » if you’re in it! I’ll preorder it. Thanksgiving Blessings, Marianne
So how many pickled jalapeño slices would you add to the black bean soup? I just made some of the pickled jalapeños. Sounds like a great idea to add to the soup!
Superb newsletter David, as always. In these deeply troubled times, and are they ever, this outstanding newsletter is a tonic for the soul and mind!! I mean it!! I am so concerned about the Middle East. Understatement. Thanks so much for all the fabulous work you put into your newsletters!! I adore them!! Peace!!
As usual. Great. Thank you.
I appreciate that you have acknowledged our heavy hearts during these horrific middle east events. thank you for sharing your garden. I learned peppers get hotter the longer on the vine. Love everything in this and every newsletter I receive from you. Prayers for all, Lynn
Hi David. I remember you commenting a few years ago that there is a store in Paris that carries all things prunes-related. I'm looking for a dessert wine that I had several years ago in Burgundy. I think it was called Prunelle. And I have searched your newsletters and the Drinking French book, but I cannot find anything. Perhaps it was an Instagram post? I didn't want to message you there as you must get hundreds of comments! My daughter is getting her master's at Sciences Po and I want her to gift it to me for Christmas when she returns home! I plan on visiting her in early spring, but I want it sooner rather than later! Thank you! I plan on making your banana cake ASAP Beautiful newsletter, as always!
I find that the best way to enjoy a too-hot hot sauce is to embrace the heat in taco form. Either on an Austin-style breakfast taco with egg, chorizo, and sharp cheddar or atop a fatty beef Birria taco with consume, warm spices, and fresh white onion. You won't mind the pain so much and it's balm for the winter doldrums.
I too have a Meyer lemon tree. It faced a very rainy season and I didn’t as close attention as it needed and rescued and replanted it prior to the tree almost drowning. It’s drying but missing almost all its leaves. It will come back. My Persian lime flowered and produced a few fruit which are finishing growing now on the tree inside. It was a balmy 28 degrees this morning, so it’s just as well it’s been inside and has a good plant light on it. My Harvey lemons are slowly getting bigger and I have a few seedlings I’m happy to share with anyone who wants them in CT.
Be well cuz!
If you grow various varieties of peppers, they take on each other’s attributes through cross pollination! So just pretend that you’re Espelette pepper’s are jalapeños! Very hot peppers in your mouth cannot be quenched with liquids… Liquids just spread the heat… So eat a piece ofFrench bread or tortilla instead! Bon appetite!
Such a great newsletter! Can’t wait to try several things…thank you!
Glad to see your Meyer lemon trees is thriving. I have one in Santa Fe, NM and it’s been a huge learning curve. It’s in a pot and was thriving originally, then not, and we had to work through keeping it alive. Apparently coffee grinds help balance out the type of water here. anyway, it was outside all summer and finally looking healthy. I have one lemon on it that’s been green forever and finally getting lighter... new blooms are flowering- so far it’s happier- and now inside. ...let optimism reign, both with lemon trees fruiting and out there in the world!