Comments

  1. blf says

    I’ve been having for lunch frequently lately a simple salad made from a mix of various different tomatoes (the morning market’s organic vendor seems to have a tomato fetish), and whatever cheese I’ve managed to hide from you-know-who. Plus, sometimes, some slices / chunks of some piquant hard sausage. All drizzled in a very nice peppery olive oil I recently found, and (usually) a balsamic vinegar.

    However, I’m also looking for variants. For instance, using sausage made of forty-foot killer rat sounds intriguing. This week’s experiments are, however, with avocado, albeit I’m not yet managed to turn any into sausage. The kitchen’s walls, do, however, have a nice green tint, albeit I do miss the ceiling and roof. Still don’t know where they landed…

  2. says

    You’re welcome to try and make forty-foot killer rat sausage. As for avocados, I believe they have a will of their own, a malice filled one. I avoid them.

  4. Ice Swimmer says

    In the second, the alfafalfa sprouts have turned into classical ballet dancers. Also, green goat snouts can be seen.

  7. blf says

    I avoid them.

    Especially teh lawyers. The French word for avocado, avocat, is also the word for lawyer, which leads to all sorts of jokes. A French comic strip (drawn by, I think, a lawyer) about the weird happenings in the French legal world, draws its characters as avocados.

  10. says

    Raucous Indignation:

    No parmigiana ?

    For the rats? No. The Parmigiana Reggiano is all mine. Mine, mine, mine. I have been known to share with the rats now and again though.

  12. blf says

    I just realised that, in @1, I failed to mention onions  / shallots / garlic. Sorry; very nice, albeit not strictly necessary ingredients and deterrents to the mildly deranged you-know-who (albeit completely ineffectual, unless peas are involved & there isn’t muchany cheese).

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