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1. CHICKERING BABY GRAND CHERRY PLAYER PIANO CRACKED
2. CHICKERING BABY GRAND CHERRY PLAYER PIANO PROFESSIONAL

Pre-heat oven to 400, if you havent already. Then, turn down heat and let it simmer for 10 minutes.

CHICKERING BABY GRAND CHERRY PLAYER PIANO CRACKED

If you are making this dish all in one day, go ahead and preheat the oven to 400 degrees.ĭO AHEAD OF TIME. In a bowl or directly in a cooking pot, add 4 tbsp of real butter, 2 tbsp of port, 1 generous tbsp of cracked pepper, 2 tbsp of sugar, and the zest of one whole lemon.

You could seriously injure a guest's tooth if you aren't careful. In short, eat up!ĭO AHEAD OF TIME. De-pit and wash cherries. Cherries grown in this region are primarily used for Guignolet, a French cherry liqueur.įinally, cherries are packed with tons of antioxidants and vitamins, especially vitamin C. Another major cherry player is the Loire Valley, also in the South. In other words, you can’t throw a quarter in Languedoc without hitting a cherry tree. So, it’s only natural that the wines have cherry undertones. In addition, Languedoc is home to dozens of small, romantic towns like Ceret and Mons-La-Trivalle who celebrate with annual cherry festivals.įurthermore, some of the world’s most celebrated wines come from Languedoc, Roussillon. Most noteworthy, towns like Nimes and Montpellier. Languedoc is a vertical shaped region in the middle of the South of France between Toulouse and Marseille. Particularly, Languedoc, Roussillon, a major player in the French cherry market. The first Sunday of June begins the cherry season in France. And as we know, life’s a bowl of cherries. After all, French culture is joie de vrivre. Cherries are a paramount in French culture and cuisine. Certainly, he was not the first restauranteur.Ĭherries (cerises) are simply miam miam (which is French for yum yum).

CHICKERING BABY GRAND CHERRY PLAYER PIANO PROFESSIONAL

To sum up, Monsieur Boulanger did not invent the word “restaurant” nor was he the first to use the word in a professional setting. Furthermore, she found no direct sources that anyone named Boulanger ever existed in France. Subsequently, Rebecca found no record of anyone named Boulanger owning any business, let alone a restaurant. She spent years buried in French archives while writing her book, The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Rebecca Sprang was an expert on 18th and 19th century European history. To clarify, no one, including Larousse Gastronomic, presents any firm record of Boulanger’s existence. Now, if you follow my blog here at The French Magnolia, you already know that Monsieur Boulanger’s history and reputation in Paris is indeed both folklore and fable. His alleged restaurant served just one dish: sheep’s feet in a white wine sauce. Legend has it that the first modern restaurant was established in Paris in 1765 by Monsieur Boulanger (literally translates to Mr. In case you missed it in one of my earlier blogs, A Magical Formula for Vegetable Provencal Soup.