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Rebecca Holden's avatar

Oh, how lovely, Vicki - thank you so much for linking to my post! It's funny that you should mention 'Spargelzeit' - when I au-paired in Germany I was amazed at the sight of their anaemic asparagus. It was thick and very firm, with a different flavour to the green stuff. We'd peel it (!) and boil it and serve it with wafer-thin slices of Schinken (raw cured ham) and sooooooooooooo much geschmolzenes Butter - wohl wahnsinnig!

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Liz Champion's avatar

Thank you so much for including me! Really appreciate it and I'm so pleased you enjoyed the Stereophonics story. 😄

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