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Sunday, 06 February 2005


Jason Stone

Yummmmmmmmmmmm. Can we also get some pictures of the butcher too?


Oh dear, my stomach is grumbling now. It sounds glorious, and I usually am not a lamb fan (much to the chagrin of my hubby's very Welsh 98-year-old-great-auntie). And hey, big blue eyes and winking, that is fab. I'm smiling on the inside for you, because he's probably uttering sweet nothings quickly at you...and working for Jacques Pepin would totally be the coolest. I think you should make a point of mentioning it daily. ;D


I just "discovered" your site. Paris and food, I'm in heaven--drooling with envy. Thanks.


I just "discovered" your site. Paris and food, I'm in heaven--drooling with envy. Thanks.

cucina testa rossa

paws off, he's mine! :-D actually that's a great idea. next time in need some meat, uh, so to speak...

thanks caren! :-) glad you found my little site!

giao ~ if a little lamb now and then keeps great-auntie happy then by all means... yeah, jacques rocks! :-) definitely a highlight of my life. blue eyes and a french accent...gets me every time!


This whole meal looks SO yummy! Especially the pineapples. I'm thinking I need to make this recipe ASAP because it looks so amazing. Thanks for all the great instructions!

Jill Herenda

I may never make this, but I enjoyed reading about it, and made me yearn for the days I traveled to Paris once a week. Mille mercis!


thanks jill! me too! :)


I love pineapple. And I love dark rum. Never would have thought of combining the two with brown sugar and pistachio nuts. Caramelized pineapple wedges, where have you been all my life?

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