Saturday, 10 January 2009

The beauty of the French language I

I'll come back to this topic from time to time...Reading thru Elle a Table and a recipe for a boiled chicken - not just any boiled chicken mind you - but a Poulet Fermier a la Serviette - wrapped in gauze and poached for about 40 minutes, they tell you to put in a faitout...not a marmite, not a casserole but a faitout...literally a "does everything", a "multi-tasker"...it just sounds so tender, so sweet, of another time

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