Comments on: March 2024 Gazette

By: Audrey

Audrey — Sat, 16 Mar 2024 08:02:10 +0000

In reply to Pamela Jane Goldstein. Very kind of you, Jane! And quite the change in scenery, from Jersey to Florida :) So glad you enjoy the blog and the recipes, feel free to leave a review or ask some questions whenever you like!

By: Pamela Jane Goldstein

Pamela Jane Goldstein — Fri, 15 Mar 2024 20:47:16 +0000

I loved your article. It was great, my family and I come from the Island of Jersey, but now and for many years I have lived in Florida. I think your recipes are fantastic and am going to save them, they sound so delicious. Keep them coming. Jane

By: Audrey

Audrey — Fri, 08 Mar 2024 15:35:09 +0000

In reply to Elizabeth.

Un grand merci à vous, Elizabeth! I really appreciate the kind words and support for my work. It is a pleasure to write these gazettes and even better when I know and hear that they’re appreciated.

I have been flirting with the idea of doing a subscriber newsletter (or something of that nature), so stay tuned. I have a lot on my plate at the moment, but it’s definitely of interest to me. I’m glad it’s also of interest to you. 🙂

By: Elizabeth

Elizabeth — Fri, 08 Mar 2024 14:40:10 +0000

Audrey,
Felicitations pour votre citoyennete Canadienne (et pardonez-moi mon manque des accents dans ce message)! I love the newsletter. Please keep writing to us about local events and including the lovely photos of France. The leeks were especially lovely as well as the snaps from the markets, etc. I think you have a real following. If you ever decide to do a subscriber newsletter (without all the ads), I am on board! (Love your cookbook too, btw!)

By: Audrey

Audrey — Thu, 07 Mar 2024 19:59:28 +0000

In reply to Elizabeth. Thank you kindly, Elizabeth, it's much appreciated! Enjoy the recipes and feel free to ask any questions you may have.

By: Elizabeth

Elizabeth — Thu, 07 Mar 2024 16:46:06 +0000

Very interesting recipes. Congratulations on becoming Canadian from Western Canada!

By: Audrey

Audrey — Tue, 05 Mar 2024 07:46:40 +0000

In reply to Claude Cookman.

So glad to be of service, Claude! I hope you’ll get to return one day soon to relive all the wonderful things you enjoyed about my home. Of course, I truly appreciate the wonderful words, and will try my best to continue providing recipes and stories for you to enjoy.

Now, on the topic of duck… It wasn’t too long ago I had this discussion with my husband about what duck recipes I could share that would be of interest to readers… So I assure you there will be a few I’ll be working on sooner than later. There’s one in particular I’d love to share, but finding duck confit outside of France is not a simple task – but I know folks would love it!

By: Claude Cookman

Claude Cookman — Mon, 04 Mar 2024 21:21:12 +0000

Merci à mille fois for your blog! For 25 years I went regularly to France. Changing circumstances have kept me away for a decade. Your blog is a lifeline to the culture, food, terroir and people of la belle France. I am following your reports on the French farmers and their struggle for economic justice with great interest. As you probably know, most farming in the U.S. is agribusiness, which grows commodities, especially corn that gets turned into high fructose syrup, soybeans for export and fodder for cows and pigs. We like family farmers who grow food for people to eat, the kind you celebrate in your market photos. Agribusiness, not so much. Request: There used to be a restaurant in Paris called Perigord. It prompted me to visit the Dordogne, where I quickly came to love what the cooks of that region do with duck. If you have any duck recipes or stories, I would love to see them in a future blog. Avec toutes des amities de claude!

By: Audrey

Audrey — Mon, 04 Mar 2024 16:21:38 +0000

In reply to Diana Miller.

It’s comments like this that keep me pushing through when I’m feeling overwhelmed between working full-time and maintaining the blog. It’s a lot of work, but knowing it’s appreciated and being utilized by readers is a great feeling.

I really appreciate the support. And hopefully one day we can visit New Mexico. One of my husband’s all-time favorite dishes is Carne Adovada, but he wants to try it with real hatch chillies!

By: Diana Miller

Diana Miller — Mon, 04 Mar 2024 15:03:55 +0000

I have enjoyed your blog for a long time and have decided to sign up for your newsletter. Your site just keeps getting better and better and I appreciate all the work you put in to everything. Any of your recipes I have made always turn out fantastic. Also have told numerous friends about your site. You have fans in New Mexico! (I live in Abiquiu, NM)