samedi 6 février 2010

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J'ai tellement boulonnée pour ces pages que je veux vous en faire profiter...

7 commentaires:

Phed a dit…

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Vivi a dit…

Elles sont très belles tes pages ! Coup de coeur pour la 3e, les couleurs sont superbes !

Isabelle a dit…

Merci d'avoir donné ce privilège à mes yeux! Elles sont très belles!

Anonyme a dit…

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Anonyme a dit…

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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Anonyme a dit…

I am not so rapier-like to be clever to write out notable stuff like you do but I am trying to pay it back so hoepfully this will hand you a smile or make you snicker or at the very least give you a thought for the day? :

The voices in my head may not be real, but they have some good ideas!



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Anonyme a dit…

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