Comments on: Goodness, without butter

By: Trevor H.

Trevor H. — Wed, 04 Nov 2009 03:21:17 +0000

John, regarding Merlin, I am also enjoying it. I love the troll, she is wonderfully gross! Pure escapism, none the worse for that. I was so wowed by the castle, I followed it up. You’re likely aware it’s made on location largely, at a real castle they matte up a bit to hide the surrounding town, the Chateau de Pierrefonds in Picardy. Worth Googling. Google maps also has location, links etc. though you may well be ahead of me — I know you are a web “power user” I am of a mind to go see it next time I “troll off” to Normandy (my ancestors came from there).

By: Kate & Jim

Kate & Jim — Sat, 31 Oct 2009 22:49:02 +0000

Would you believe (of course you would, but…) I’ve never tasted watercress. I only know of it because of Chatsworth Osborne, Jr. (Dobie Gillis show).

So – You’ve sent my curiosity up a notch, with no photos today, John. Grrrrr.

By: Mary Lee McClure

Mary Lee McClure — Sat, 31 Oct 2009 18:05:02 +0000

I dearly love that nippy bite that watercress has and have served watercress salad at dinner parties where guests, who’d never had any before, loved it. Work, prepping it for 10 or 12, but worth it! I pity those who know it only as a garnish.

By: Mage Bailey

Mage Bailey — Sat, 31 Oct 2009 16:37:38 +0000

You do sound very perky today. Very.

By: oldgreypoet

oldgreypoet — Sat, 31 Oct 2009 16:20:26 +0000

WARNING! Please be careful if you gather watercress in the ‘wild’, friends. It’s prone to collect pollution just as shellfish does.

By: oldgreypoet

oldgreypoet — Sat, 31 Oct 2009 16:16:39 +0000

Recipe for watercress sauce?

Blanch two bundles watercress in boiling water for three minutes, drain, squeeze out excess water, and pop into blender. Add large pot of natural (unflavoured) yoghurt, salt and pepper to taste. Blend until thoroughly mashed, then transfer to a saucepan and put over a low heat until good and hot, stirring now and then (don’t boil or it’ll curdle). Season with a little salt and fresh-ground black pepper and pour over poached fish of your choice–salmon, plaice, sole…

Bon appetit!

By: ~ Sil in Corea

~ Sil in Corea — Sat, 31 Oct 2009 16:16:31 +0000

I do hope that salmon was a lovely wild Scottish fish. Mmmmmm!

By: Ann

Ann — Sat, 31 Oct 2009 15:44:09 +0000

We have delicious watercress in the streams on Maui. It’s ono (yummy in Hawaiian)!

By: Maureen

Maureen — Sat, 31 Oct 2009 15:34:57 +0000

As long as it’s English watercress.There is some foreign import that’s not half as good or as tasty.

By: Ann

Ann — Sat, 31 Oct 2009 15:25:29 +0000

please share that watercress sauce recipe…aloha