Round Three Redux? Round Five-and-three-quarters? In any case, Welsh fans will be biting their nails, or any other available substance, and wondering if France can win with a bonus point and 21 points to deprive them of the title.
Scotland will no doubt have plenty to say about this, as a win with a six-point points advantage will put them second on the table (giving them their best finish in the Six Nations), supposing France don’t score a LBP.
Sadly, both teams can finish above Ireland. Maybe we should just cancel this match.
And maybe we should support France to wind up the OH.
Onna telly this week
Friday 26th March
| Gloucester v Exeter | 17:30 | BT Sport 3 |
| France v Scotland | 20:00 | BBC1 |
Saturday 27th March
| Glasgow v Treviso | 13:45 | Premier Sports 1 |
| Bristol v Harlequins | 14:00 | BT Sport 1 |
| London Irish v Bath | 15:00 | BT Sport Extra |
| Worcester v Northampton | 15:00 | BT Sport Extra |
| Wasps v Sale | 16:30 | BT Sport1 |
| Leinster v Munster | 17:00 | Premier Sports 1 |
Sunday 28th March
| Dragons v Edinburgh | 14:00 | Premier Sports 1 |
| Leicester v Newcastle | 15:00 | BT Sport 1 |
Ovally Balls 
“I also have wild garlic which I want to do something with this year.”
It’s these early pumpkins that I never know what to do with.
LikeLiked by 1 person
Blog takes a pause while considering what to do with Clyde’s pumpkins.
LikeLike
let them blow
LikeLike
@craigs
Try making garlic bread. It’s lovely.
LikeLiked by 1 person
Wild garlic bread. Craigs and his relatives could even go out and shoot one when they wanted and it wouldn’t upset Iks too much.
LikeLiked by 1 person
Quince?
Like apples, very good with duck confit.
Slice the quince like you’d do apples or potatoes and fry them slowly in a pan with butter and a spoonful or two of the duck fat. Serve with a Madiran red.
Take a nap or a short walk afterwards.
LikeLiked by 3 people
LikeLike
It’s the future… (or so I am told)
LikeLike
So I’ve joined Claw’s Rainbow Cup and Women’s 6N Superbru pools, only to discover the Women’s 6N is already underway. Bottom of the log I am, but at least didn’t get the wooden spoon!
LikeLike
Slice the quince like you’d do apples or potatoes and fry them slowly in a pan with butter and a spoonful or two of the duck fat. Serve with a Madiran red.
@Flair – That sounds impossibly delicious. Might try it this weekend.
Please can you also remind me where that recipe is for the omelette with the beaten egg whites? Think I may try that later this week. I may also nap and walk at the same time at this rate!
LikeLike
@Flair
ah! – food from this area – but it doesn’t make much of a dint in the coing harvest – unless the same meal is eaten every day
LikeLike
Cmw ‐ if they start rummaging through the bins and jumping on cars I might have to.
LikeLike
Think I’ll go the wild garlic butter route and use it on bread and steak innit.
Maybe just spoon it into my maw too.
LikeLike
Your poor mum!
LikeLiked by 1 person
Deebee, the omelette recipe was at the end of my preview of the 6N round 4, around March 12.
One of my father’s favourite omelette was and old recipe from Normandy. Use apples ( or quince, though much harder to peel) instead of potatoes. Surprisingly good and an unusual sweet and sour taste in French cuisine.
LikeLiked by 1 person
Slade, quince is very good for jam.
The Basque turn it into a hard fruit paste (pâte de coings, called membrillo in Spanish) and eat it with brebis cheese, as an alternative to black cherry jam.
Again Madiran will do. Or a wine from the nearby Navarra, many are excellent.
LikeLike
By jam, I meant quince jelly (gelée de coings) rather than simple jam which in that case is a bit disappointing.
Basically steam the quinces, extract the juice and cook it with its weight in sugar. Lots of work peeling the quinces but worth it.
LikeLike
Thanks Flair -but I find coing jelly /membrillo too sweet – I’ll have to play around with the recipe.
LikeLike
Slade – I might try doing this
https://novocastrianvintnersgazette.wordpress.com/quince-wine-recipe/
LikeLike
looks quizzically at BB
LikeLike
Flair adding a dose of sanity and quality to our culinary discussions. Bravo.
LikeLike
@Craigs
Nice work – thanks. I’ll try that ………………..
LikeLike
Am too lazy to try to make my own wine. Wouldn’t be worth it here. Too many pros doing a good job at reasonable prices.
As for croissants, I love them but I probably have no more than 2 dozens a year: the good ones do not come by so often and they’re always fat bombs.
LikeLike
‘Tis spring – the season when birds of passage come to stay for their long summer and Manu Tuilagi is said to be approaching match fitness………………….
LikeLiked by 2 people
I’m keen to try making croissants. I’ve perfected pasteis de nata so want to turn my attention to the royalty of breakfast pastries. Although I’m not sure we get the right flour or butter to replicate the croissants I’ve had in France. Simply otherworldly. Same as macaron. Although I’ve been spoiled by eating a large number from Pierre Herme who makes you want to weep, jump for joy and kiss your grumpy neighbour simultaneously with the flavours and textures he imparts.
LikeLike
Please Flair, may I have more?
LikeLike
Have as many as you want.
Pierre Hermé is quite inventive ( and so was Ladurée a while ago, now just an industry) but the best macarons I ever had: Maison Adam from St Jean de Luz/Biarritz. They make them since 1660.
Close second, albeit slighlty different: The Mouchous ( kiss in basque,) basically double deckers macarons: Maison Pariès, same area.
LikeLiked by 1 person
Here you go Deebee:
LikeLiked by 1 person
Dammit Flair, now i have to get to Biarritz! I’m smitten with macaron if they’re made properly. And duck. Actually had a duck confit infused macaron in Paris years ago. I need to get back there! Don’t let anyone fuck it up with ‘modernity’ before I return.
LikeLike
@Refit, one more glass of wine and I’m gonna make those tonight!
Reminds me of my first trip on the Eurostar. My sister had booked me into 1st class, something to do with spending more that three days and a weekend in Paris before heading back to London. When they served dinner I declined the bread on offer and was given a filthy look by the French waiter. I’ve never had the guts to refuse bread of any description in France again. The dinner was actually very good too. Not at all like airline food. Would love to experience that again.
LikeLike
Deebee, am in the SW every year in the summer for several weeks. I’ll take you to the Peyrehorade ” marché au gras”. You’ll never leave!
LikeLiked by 3 people
*Throws protective arms around all the ducks in the world*
But my arms are too short; and thy greed is too insatiable.
LikeLike
Quack quack
LikeLike
Chimpie setting an empathy bar lower than Trump’s. Trampled anything to death today, llama features?
LikeLiked by 1 person
*Baa gurrrrgle*
LikeLike
Quite a tulgy wood you seem to be whiffling through there Mr Iks.
LikeLike
Had to euthanize a very poorly hen the other week, but not via trampling
LikeLike
Chimpie the Hen Chewer?
LikeLike
Chewing?
we’re not allowed to eat pets according to chimplet the eldest so she had a decent burial with all honours. Had to pretend she died of natural causes though, rather than me being labelled dad the hen murderer.
LikeLiked by 1 person
“rather than me correctly being labelled dad the hen murderer”
LikeLike
Pfft. there was nothing to be done for her, it was a mercy.
LikeLike
I see the feathers are flying this morning.
LikeLike
Killed For Chimpie, or KFC for short, would like a word.
LikeLiked by 2 people
KFC is a TLA for Kids Fattening Centre
LikeLike
Muoning all.
LikeLike
Had to pretend she died of natural causes though
Got an image of chimpie trying to superglue the hens heid back on before the kids see that I can’t shake.
What kind of hen was she out of interest? I’m a fan of the Rhode Island Red.
LikeLiked by 1 person
…a dead one.
LikeLiked by 3 people
……correctly being labelled……
……being correctly labelled……
……being labelled correctly……
discuss?
LikeLike
I’m a fan of the Leghorn, particularly Foghorn Leghorn
LikeLiked by 2 people
when learning to kill chickens I had to learn the pull neck and twist technique – pulled the head right off
LikeLike