[Sca-cooks] Food, glorious food! (mostly OOP)
Robin Carroll-Mann
rcarrollmann at gmail.com
Fri May 20 12:03:43 PDT 2011
Tomorrow, at you've-got-to-be-kidding-me A.M., a taxi will whisk me
off to Newark-Liberty Airport, thence to be conveyed to London.
Monday night I have a dinner rendezvous with Christina Nevin, of this
list. We will be dining here:
http://www.stjohnbreadandwine.com/
Wednesday, I take the-wagon-under-the-sea to Belgium (mostly Bruges,
and a hint of Brussels). Those of you on my Facebook friends list can
follow my progress there. Alas, the local mussels are out of season
just now, but I'm sure that I can find *something* to consume. (Or I
can subsist on frites and fine chocolates.)
Does anyone know which of the Flemish traditional dishes have medieval
antecedents? (Rabbit stewed with prunes certainly seems like a
possibility.)
Brighid ni Chiarain
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