Une volonté de vie qui danse dans la lumière (Sylv…
Petit champignon
Petit curieux
Saint-Céneri-le-Gérei
Un bord d'étang où j'aime flâner
Linaigrette au vent
Emergence
Du vent dans les plumes
Petit mais hargneux !
Macareux moine
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? zozium nordicae perchibranchus ... mais j'ai un…
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la cascade des trolls
Sur la piste en direction de Langisjor
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Landmannalaugar
Landmannalaugar
Landmannalaugar
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Vue sur le banc d'Arguin depuis la dune du Pilat
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Have a great weekend. Best wishes, Andy
Chantal has replied to Andy Rodker clubAndy Rodker club has replied to Chantal1/3 sloes, 1/3 sugar, 1/3 gin .
Prick each sloe with a knife or fork. put sugar and sloes into a large preserving bottle and top up with the gin. Store in a dark place. Shake the bottle once a day for a week until sugar is dissolved. Then once every 2 weeks. Serve at Christmas or on cold Winter evenings.
Some people don't like the taste of gin. This is for them - nothing like gin at all!
The French for this, according to WordReference, is 'alcool, or eau-de-vie, de prune' but this is NOT the same. Sloes are distinctly tart in taste (not for eating raw!), giving the drink a refreshingly sharp edge.
Let me know if you make some!!!
Best wishes, Andy
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