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11 May 2012


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Welcome! I'm proud to have you as a subscriber, C.J. Thanks so much for your kind comment.


Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!


Thanks for noting the inclusion of Beaujolais Nouveau. Not only is it difficult to find stateside this time of year, it cannot be sold in France (by law) after January. But, take heart—an ordinary Beaujolais makes a good alternative.


Refreshing recipe - Is it a typo or your friend really uses B.Nouveau??

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