A plethora of walnuts have come my way. I’m a nut lover, a lover of nuts but I do not freely share this love with all nuts. I have my pride and I also have a very small nutcracker …… smirking doesn’t suit you. Brazil has much to recommend it save for its nuts. Brazil nuts are the Sirens of the nut world that will seductively lure the nut eating ingenue into believing that their creamy interior is freely and easily available when in reality, unlike the g-stringed jolies fesses of Copacabana, they are concealed and contained by an impenetrable chastity shell. The aphorism of “being between a rock and a hard place” originated as “put it between a rock and a hard place” and the “it” was the Brazil nut. The nuts that give me the most pleasure are those that shed their coverings with some small show of resistance. Filberts, hazelnuts, almonds, walnuts, macadamias, pecans, chestnuts and pistachios are the gigolos of the fruit and nut bowl while la volupté is provided by meltingly succulent dried fruits, plump raisins￼, translucent grapes and thththe soft
and the soft scarlet flesh of fresh figs; getting down and dirty with fruit and nuts is indeed fessetive(sic).
The apogee of this sensual nuttiness is to be found in a wonderful walnut tart that is to be found in “Under the Sun”, a corker of a book about food in the South of France by Caroline Conran. The recipe below is taken directly from the book, save for my pencil conversions from cups to grams. I hope that neither Caroline nor the publisher will be offended by my cavalier use of their property. The photograph of the the tart is my own as the home economy
Oh la vache! I’ve just tippled the Last of the Armagnac!
My favorite nuts are peanuts, almonds and hazelnuts. Maybe in that order, but maybe not. Your walnut tart looks great. See ya! Neil Scheinin
Thanks for the comment,Neil…👌👌
What a weekend treat ! I do not necessarily mean the ‘sweet’ 🙂 ! When a page of your incomparable use of the English language and imagination hits the screen one inevitably feels taken aback by one’s own linguistic shortcomings but also a regret that these days we are offered such bon mots rather rarely . . .
Well that has started my day very nicely. Thanks for the lovely compliment, Eha🙏🙏👌
Oh my goodness , what a salivating recipe, quite seductive as my passion for nuts. Interesting enough that my favorite red wine here is also called Copacabana… Have a delicious week ahead of you.
Thanks so much, Cornelia.. enjoy your Copacabana😀. By the way, are you looking at my blog on your phone or on your computer? At the moment I can only see my website on my phone… on my computer it doesn’t show the blog or website ar all… mystery.
Bon jour, Roger. I view your blog from my computer (laptop). Maybe your browser is out of date…. just a thought. Wish you good luck to solve this “mystery”.
Thanks, Cornelia, the mystery deepens….. this is a new computer!
What a nice start to my week!! A delicious looking walnut tart – I’ll be giving that a try just as soon as we’ve eaten up the apple cake I made yesterday. I love your writing and the writing in Caroline’s recipe, a far cry from the sloppy writing and editing that is usually found in modern cookery writing.
…and what a start to mine!.. such a lovely compliment. Do try the tart as it really is worthwhile.🙏🙏
Pleasure!! Oh, and by the way the page showed up just fine on my computer – hope you’ve been able to solve your problem!
Just solved the mystery👏👏👏
I wish I could try it out
It is very good👌👌
Still sad you don’t blog anymore – I know there are many reasons why not but I do miss your wit!