theperfectpastry.blogspot.com

þe parfait poete

Like many others, I'm going to start my blog post with an apologia. I suppose it's to be expected at the end of the semester. In the prologue to The Nun's Priest's Tale. The Knight expresses his dissatisfaction with the Monk's tale, and the Host agrees, asking him "hertely telle us somwhat elles; . Sir, sey somwhat of huntyng, I yow preye." (3983, 2805). However, the Monk refuses, and instead the Nun's Priest takes a turn, to tell the tale of Chaunticleer and Pertelote. I'm sure we're all shocked. Cometh...

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þe parfait poete | theperfectpastry.blogspot.com Reviews

<META> DESCRIPTION

Like many others, I'm going to start my blog post with an apologia. I suppose it's to be expected at the end of the semester. In the prologue to The Nun's Priest's Tale. The Knight expresses his dissatisfaction with the Monk's tale, and the Host agrees, asking him hertely telle us somwhat elles; . Sir, sey somwhat of huntyng, I yow preye. (3983, 2805). However, the Monk refuses, and instead the Nun's Priest takes a turn, to tell the tale of Chaunticleer and Pertelote. I'm sure we're all shocked. Cometh...

<META> KEYWORDS

1 þe parfait poete

2 dr pertelote

3 avoy

4 allas

5 posted by margie

6 0 comments

7 1 comments

8 book three

9 hypsipyle

10 mdash;hereafter los

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þe parfait poete,dr pertelote,avoy,allas,posted by margie,0 comments,1 comments,book three,hypsipyle,mdash;hereafter los,in chaucer's boece,glosa,and many most,i hope,black pepper,long forgotten,ganache it was,a bad idea,for the cake,for the ganache,cake

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þe parfait poete | theperfectpastry.blogspot.com Reviews

https://theperfectpastry.blogspot.com

Like many others, I'm going to start my blog post with an apologia. I suppose it's to be expected at the end of the semester. In the prologue to The Nun's Priest's Tale. The Knight expresses his dissatisfaction with the Monk's tale, and the Host agrees, asking him "hertely telle us somwhat elles; . Sir, sey somwhat of huntyng, I yow preye." (3983, 2805). However, the Monk refuses, and instead the Nun's Priest takes a turn, to tell the tale of Chaunticleer and Pertelote. I'm sure we're all shocked. Cometh...

INTERNAL PAGES

theperfectpastry.blogspot.com

1

þe parfait poete: Pandarus and Troilus and feelings (oh my!)

http://theperfectpastry.blogspot.com/2013/10/pandarus-and-troilus-and-feelings-oh-my.html

Pandarus and Troilus and feelings (oh my! I have been having no end of difficulties with the latter half of Troilus and Criseyde. Is it just me, or are these people more insufferable than the cast of Seinfeld? Between that, the massive amount of reading of these last three books, and my attempts to reorganize my thoughts about the dream visions as I amass sources for my paper, this post is going to be woefully short. The poem thus far has been focused on Troilus and how bad he feels about everything.

2

þe parfait poete: Half a cabbage and a cake

http://theperfectpastry.blogspot.com/2011/01/half-cabbage-and-cake.html

Half a cabbage and a cake. With a small batch of soup today, the leftovers from last week's Thanksgiving dinner (I can't think of turkey and fixings as anything but "Thanksgiving Dinner," no matter what the date) are confined to 4 quarts of stock and a pint of turkey bits in the freezer for more soup later this winter. The past week has been filled with sleeping in late, afternoon walks, reruns of The West Wing. Back at home this summer, from which I have carefully meted out a half-cup for a tiny batch o...

3

þe parfait poete: Not going to wait

http://theperfectpastry.blogspot.com/2011/06/not-going-to-wait.html

Not going to wait. Spring seemed oddly short this year. It seems that I only made asparagus a half-dozen times before they became thick and woody, and shelling peas were wrinkled and sad almost before they were good enough to buy, and my beloved fava beans were huge and starchy before June came along. Which I discarded as uninteresting, or this fantastic almond torte with apricots. Which was rejected because I'm hoarding my almonds for another purpose. While rifling through my pantry searching for in...

4

þe parfait poete: Teasing

http://theperfectpastry.blogspot.com/2012/04/teasing.html

It helps, when planning a trip with limited internet access, to finish and publish a blog post before you go. Oh well. I had a fabulous trip, part of which included hanging out with my college best friend—on our old college campus no less. The nostalgia-fueled meals, coffees, and ice cream weren't bad, either. I don't have anything Easter themed ready for the day, but here's a sunny picture to tide you for a few days. And another taste (sorry, couldn't resist) of what's to come:. Which is weird—coo...

5

þe parfait poete: Turn around the winter blues

http://theperfectpastry.blogspot.com/2012/04/turn-around-winter-blues.html

Turn around the winter blues. We may be well into spring here in southern California (I've been eating asparagus for a month now), but since it's still snowing in parts of the country, I don't mind writing about kale in April. Kale is one of my go-to winter vegetables. It's delicious braised or sautéed, in soups or gratin, and I'm shocked to see that I have not put a single kale recipe on this site. And this is no exception, but it is, at least, a little bit more unusual. Pickled kale. It was a revelatio...

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Cherries in Red Wine Syrup - David Lebovitz

http://www.davidlebovitz.com/archives/2010/07/cherries_in_red_wine_syrup_fresh_cherry_recipe.html

Laquo; Caramelized White Chocolate Cakes. Soupe au Pistou ». Cherries in Red Wine Syrup. Where did the time go? So here’s how they ended up: in a compote that’s incredibly easy to make with the spiciness of red wine, a touch of vinegar to add a little. Je ne sais quoi. And a few minutes of stovetop cooking to transform them into sticky-sweet orbs with the concentrated flavor of summer cherries. Just try to find one that’s full and fruity, like pinot noir, Zinfandel, or Beaujolais. Makes 2 cups (500g).

davidlebovitz.com

Apple Jelly - David Lebovitz

http://www.davidlebovitz.com/2010/10/apple-jelly-jam-recipe

Laquo; Swiss Chard Tart (Tourte de blettes). I wasn’t really planning on posting about this. But last weekend, when about four crisis were swirling around me, threatening to make my head implode, I did something rash: I took an unplanned trip out of town. I figured I’d gather just a sizable bag of apples, and perhaps make some applesauce or an apple crisp. Even after I made a giant batch of. And the giant department store, the BHV. Neither had them in stock. Gauze) from her, and fashioned my own ‘j...

eveningallafternoon.com

The Wolves: Reading for 2011 - Evening All Afternoon

http://www.eveningallafternoon.com/2010/11/the-wolves-reading-for-2011.html

The Wolves: Reading for 2011. November 15, 2010 11:49 AM. With the discussion of Ricardas Gavelis's. At the end of this month, my group of "non-structured" friends and I will be nearing the end of a full year of shared reads, and speaking for myself, the experience has been fantastic. Sarah. And (not blogging right now but still dropping by the discussions) Claire. So luckily, we're re-upping our bookish lease for 2011, with a brand-new button from the Hogarth Press (thanks, Frances! Our Horses in Egypt.

davidlebovitz.com

Salted Butter Chocolate Chip Cookie Recipe

http://www.davidlebovitz.com/2010/08/salted-butter-chocolate-chip-cookies-recipe

Laquo; Baking Ingredients and Substitutions. Les Tomates ». Salted Butter Chocolate Chip Cookie Recipe. For many years, salted butter was banished from most baking recipes, since the amounts varied by brand and unsalted butter was said to be fresher; the theory was that salt is a preservative adding it to butter may mean the butter is older. In France, you can get the most wonderful salted butter at not just. But in supermarkets, which usually say on the package that the butter has. Cristaux de sel de mer.

davidlebovitz.com

Cherries in Red Wine Syrup - David Lebovitz

http://www.davidlebovitz.com/2010/07/cherries-in-red-wine-syrup-fresh-cherry-recipe

Laquo; Caramelized White Chocolate Cakes. Soupe au Pistou ». Cherries in Red Wine Syrup. Where did the time go? So here’s how they ended up: in a compote that’s incredibly easy to make with the spiciness of red wine, a touch of vinegar to add a little. Je ne sais quoi. And a few minutes of stovetop cooking to transform them into sticky-sweet orbs with the concentrated flavor of summer cherries. Just try to find one that’s full and fruity, like pinot noir, Zinfandel, or Beaujolais. Makes 2 cups (500g).

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theperfectpastry.blogspot.com

þe parfait poete

Like many others, I'm going to start my blog post with an apologia. I suppose it's to be expected at the end of the semester. In the prologue to The Nun's Priest's Tale. The Knight expresses his dissatisfaction with the Monk's tale, and the Host agrees, asking him "hertely telle us somwhat elles; . Sir, sey somwhat of huntyng, I yow preye." (3983, 2805). However, the Monk refuses, and instead the Nun's Priest takes a turn, to tell the tale of Chaunticleer and Pertelote. I'm sure we're all shocked. Cometh...

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The Perfect Dansk Pastry | and other Denmark discoveries through the eyes (and stomach) of Becca Rubin

The Perfect Dansk Pastry. And other Denmark discoveries through the eyes (and stomach) of Becca Rubin. December 26, 2012. Here is a little something I wrote on the plane while waiting to take off from the Copenhagen airport. It’s taken me awhile to add it to the blog…. guess I just didn’t want to admit that some of the most amazing months of my life were over. Luckily I gained, saw and learned so much from the experience that my time in Denmark will never truly be forgotten. A quick thought on the train.

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