Its suddenly struck me that, unlike, say Italy, cooked cheese
isn't at all popular in traditional spanish cooking.
("packageholidayland" aside). Before I say so on my website, does
anybody want to make the opposite case?

Only thing I can think of is Cabrales on a steak, which may have
been imitating US or northern Europan ideas? Another I have had
is scallops with tetilla, but this was an innovative "modern
european" effort.
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Following up to The Reids

>Its suddenly struck me that, unlike, say Italy, cooked cheese
>isn't at all popular in traditional spanish cooking.

one I just found digging through cookbooks:-

"tres cosas me tienen preso
de amores el corazon
la bella Ines
el jamon e berejenas con queso"

16C poem - Baltazar de Alcazar

(three things have captured the love of my heart, the beautiful
women Ines, the ham and aubergines with cheese).

Not sure how beautiful Ines was, as she is playing second fiddle
to an aubergine?
If Baltazar was "of the castle", perhaps he didnt get out much?
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

The Reids surprised us with

> Its suddenly struck me that, unlike, say Italy, cooked cheese
> isn't at all popular in traditional spanish cooking.
> ("packageholidayland" aside). Before I say so on my website, does
> anybody want to make the opposite case?
>
> Only thing I can think of is Cabrales on a steak, which may have
> been imitating US or northern Europan ideas? Another I have had
> is scallops with tetilla, but this was an innovative "modern
> european" effort.

Now that you mention it... I never noticed before, but indeed. Very much
eating with bread, or as a tapa, but hardly any cooking.

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

The Reids surprised us with

> Not sure how beautiful Ines was, as she is playing second fiddle
> to an aubergine?
>

You know those Spaniards! Food before everything. Can't blame them....

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

What about a Big Mac in Paris?

"The Reids" > wrote in message
...
> Its suddenly struck me that, unlike, say Italy, cooked cheese
> isn't at all popular in traditional spanish cooking.
> ("packageholidayland" aside). Before I say so on my website, does
> anybody want to make the opposite case?
>
> Only thing I can think of is Cabrales on a steak, which may have
> been imitating US or northern Europan ideas? Another I have had
> is scallops with tetilla, but this was an innovative "modern
> european" effort.
> --
> Mike Reid
> Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can
> email us@ this site
> Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a
> spamtrap

GoombaP surprised us with

> What about a Big Mac in Paris?
>

Please wash your mouth out with soap & water!

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

GoombaP surprised us with

> What about a Big Mac in Paris?
>

Please wash your mouth out with soap & water!

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

>Waldo cusses;
>
>GoombaP surprised us with
>
>> What about a Big Mac in Paris?
>
>Please wash your mouth out with soap & water.

Soap and water in paris is a WOMD.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Waldo cusses;
>
>GoombaP surprised us with
>
>> What about a Big Mac in Paris?
>
>Please wash your mouth out with soap & water.

Soap and water in paris is a WOMD.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>cooked cheese
>isn't at all popular in traditional spanish cooking

Good observation. The only exception I can think of is a manchego "melt" over
steamed white asparagus I was once served at Egipte in Barcelona. (It wasn't
very good.)

Neil

On Sat, 23 Oct 2004 10:18:34 +0100, The Reids
> wrote:

>Its suddenly struck me that, unlike, say Italy, cooked cheese
>isn't at all popular in traditional spanish cooking.
>("packageholidayland" aside). Before I say so on my website, does
>anybody want to make the opposite case?
>
>Only thing I can think of is Cabrales on a steak, which may have
>been imitating US or northern Europan ideas? Another I have had
>is scallops with tetilla, but this was an innovative "modern
>european" effort.

Queso fundido?

Sure its popularity is in Mexico and the US, but cheese dishes in
Mexican cooking generally have some Spanish rather than native origin.

--
Chris Green

Christopher Green wrote:
> On Sat, 23 Oct 2004 10:18:34 +0100, The Reids
> > wrote:
>
>
>>Its suddenly struck me that, unlike, say Italy, cooked cheese
>>isn't at all popular in traditional spanish cooking.
>>("packageholidayland" aside). Before I say so on my website, does
>>anybody want to make the opposite case?
>>
>>Only thing I can think of is Cabrales on a steak, which may have
>>been imitating US or northern Europan ideas? Another I have had
>>is scallops with tetilla, but this was an innovative "modern
>>european" effort.
>
>
> Queso fundido?
>
> Sure its popularity is in Mexico and the US, but cheese dishes in
> Mexican cooking generally have some Spanish rather than native origin.
>

Spain's cooking is as eclectic as it can ever get. It's not really a
country, but a forced gathering of smaller ones. Even their languages
differ: basque, catalan, galicia, et cetera. Foods vary from Andalusian
with its arab influence, to jewish flavors in Toledo and Cordoba, to
French styles in the Basque country, to Gallic (Celtic,) in Galicia. The
people even look different; from the very dark haired and hairy (South,)
to the very fair and blue eyes (North.)

I've have never encountered melted cheese in their cuisine; and I have
seen a lot of Spanish cooking.

I think it's more of a Mexican thing; despite their cuisine having
Spanish roots. There cuisine actually has more indigenous (of the
Americas,) roots: chilies, corn, tamales, fajitas, et cetera.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

>cheese dishes in
>Mexican cooking generally have some Spanish rather than native origin.

Except no one can come up with any that have survived in Spain since this
separation.

Ferdinand Braudel has pointed out that records of Spanish cuisine from 500
years ago often bear an odd resemblance to Mexican cuisine of today; for
instance, the preference of lard to olive oil as a frying medium--although it
seems odd the use of lard in Spain should taper off just at the time the Jews
were expelled and the Moors subjugated.

In any case, Spanish and Mexican cuisine parted ways 500 years ago and have
only grown further apart in the interim: different oils, different herbs,
different starches, and different applications of those ingredients both use.
Totally different understandings of coffee and chocolate; Spain loves seafood,
and Mexico makes only marginal use of it. The list of common traditions grows
narrow; the main correspondence is a common appreciation for garlic.

Neil

Christopher Green wrote:

> Queso fundido?
>
> Sure its popularity is in Mexico and the US, but cheese dishes in
> Mexican cooking generally have some Spanish rather than native origin.

What does that mean, fundido? I know what queso means.

There used to be a restaurant near where I live, they had
chicken fundido. I loved it almost as much as I love fajitas.
It had chopped chicken, with cream cheese, melted in a crust
(I guess phyllo, like that) with a yellow cheese melted on top.

nancy (how that restaurant went out of business, I don't know)

Christopher Green wrote:

> Queso fundido?
>
> Sure its popularity is in Mexico and the US, but cheese dishes in
> Mexican cooking generally have some Spanish rather than native origin.

What does that mean, fundido? I know what queso means.

There used to be a restaurant near where I live, they had
chicken fundido. I loved it almost as much as I love fajitas.
It had chopped chicken, with cream cheese, melted in a crust
(I guess phyllo, like that) with a yellow cheese melted on top.

nancy (how that restaurant went out of business, I don't know)

WardNA wrote:


> In any case, Spanish and Mexican cuisine parted ways 500 years ago
> and have only grown further apart in the interim:


How do you figure that? Mexico was Spanish territory until the early
19th century, and had a regular influx of adminstrative personnel from
Spain up until that time.




Brian

WardNA wrote:


> In any case, Spanish and Mexican cuisine parted ways 500 years ago
> and have only grown further apart in the interim:


How do you figure that? Mexico was Spanish territory until the early
19th century, and had a regular influx of adminstrative personnel from
Spain up until that time.




Brian

Nancy Young wrote:

> Christopher Green wrote:
>
>
>>Queso fundido?
>>
>>Sure its popularity is in Mexico and the US, but cheese dishes in
>>Mexican cooking generally have some Spanish rather than native origin.
>
>
> What does that mean, fundido? I know what queso means.
>
> There used to be a restaurant near where I live, they had
> chicken fundido. I loved it almost as much as I love fajitas.
> It had chopped chicken, with cream cheese, melted in a crust
> (I guess phyllo, like that) with a yellow cheese melted on top.
>
> nancy (how that restaurant went out of business, I don't know)
Fundido refers to melting; especially melting metals. Derretido is a
better word for foods.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Nancy Young wrote:

> Christopher Green wrote:
>
>
>>Queso fundido?
>>
>>Sure its popularity is in Mexico and the US, but cheese dishes in
>>Mexican cooking generally have some Spanish rather than native origin.
>
>
> What does that mean, fundido? I know what queso means.
>
> There used to be a restaurant near where I live, they had
> chicken fundido. I loved it almost as much as I love fajitas.
> It had chopped chicken, with cream cheese, melted in a crust
> (I guess phyllo, like that) with a yellow cheese melted on top.
>
> nancy (how that restaurant went out of business, I don't know)
Fundido refers to melting; especially melting metals. Derretido is a
better word for foods.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Nancy Young wrote:

> Richard Periut wrote:
>
>>Nancy Young wrote:
>
>
>>>There used to be a restaurant near where I live, they had
>>>chicken fundido. I loved it almost as much as I love fajitas.
>>>It had chopped chicken, with cream cheese, melted in a crust
>>>(I guess phyllo, like that) with a yellow cheese melted on top.
>>>
>>>nancy (how that restaurant went out of business, I don't know)
>
>
>>Fundido refers to melting; especially melting metals. Derretido is a
>>better word for foods.
>
>
> Thanks, Rich. It really was a great dish. I'd be so happy if someone
> brought me some right now. (laugh) Right. Thanks for the
> explanation.
>
> nancy

It (fundido) is also used to refer to blown bulbs, motor engines,
someones brains (meaning their stupid.) Careful with the pronounciation;
it's very close to fondillo = butt. : ) the to L's sounding like y.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Nancy Young wrote:

> Richard Periut wrote:
>
>>Nancy Young wrote:
>
>
>>>There used to be a restaurant near where I live, they had
>>>chicken fundido. I loved it almost as much as I love fajitas.
>>>It had chopped chicken, with cream cheese, melted in a crust
>>>(I guess phyllo, like that) with a yellow cheese melted on top.
>>>
>>>nancy (how that restaurant went out of business, I don't know)
>
>
>>Fundido refers to melting; especially melting metals. Derretido is a
>>better word for foods.
>
>
> Thanks, Rich. It really was a great dish. I'd be so happy if someone
> brought me some right now. (laugh) Right. Thanks for the
> explanation.
>
> nancy

It (fundido) is also used to refer to blown bulbs, motor engines,
someones brains (meaning their stupid.) Careful with the pronounciation;
it's very close to fondillo = butt. : ) the to L's sounding like y.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Richard Periut wrote:
>
> Nancy Young wrote:

> > There used to be a restaurant near where I live, they had
> > chicken fundido. I loved it almost as much as I love fajitas.
> > It had chopped chicken, with cream cheese, melted in a crust
> > (I guess phyllo, like that) with a yellow cheese melted on top.
> >
> > nancy (how that restaurant went out of business, I don't know)

> Fundido refers to melting; especially melting metals. Derretido is a
> better word for foods.

Thanks, Rich. It really was a great dish. I'd be so happy if someone
brought me some right now. (laugh) Right. Thanks for the
explanation.

nancy

Richard Periut wrote:
>
> Nancy Young wrote:

> > There used to be a restaurant near where I live, they had
> > chicken fundido. I loved it almost as much as I love fajitas.
> > It had chopped chicken, with cream cheese, melted in a crust
> > (I guess phyllo, like that) with a yellow cheese melted on top.
> >
> > nancy (how that restaurant went out of business, I don't know)

> Fundido refers to melting; especially melting metals. Derretido is a
> better word for foods.

Thanks, Rich. It really was a great dish. I'd be so happy if someone
brought me some right now. (laugh) Right. Thanks for the
explanation.

nancy

WardNA wrote:

>>How do you figure that? Mexico was Spanish territory until the early
>>19th century, and had a regular influx of adminstrative personnel from
>>Spain up until that time.
>
>
> They parted ways culturally LONG before that. For instance, it was literally
> illegal to grow vinyards for wine in Mexico during the colonial period, which
> is why Mexico traditionally prefers beer (although it is finally getting into
> winemaking now).
>
> Neil

Of interest: Tequila

Pre Columbian Indians knew how to produce several different drinks from
agave plants, but their techniques did not include distillation, and
hence, strictly speaking, they did not produce "tequila".

Fermented agave juice or "pulque" may be the oldest alcoholic drink on
the continent; it is referred to in an archival Olmec text which claims
that it serves as a "delight for the gods and priests". Pulque was
fermented, but not distilled. Though colonial authorities tried to
suppress "illegal" liquors, the industry of illicit distilling clearly
thrived. One eighteenth century list has more than 81 different
mixtures, including some truly fearsomesounding concoctions such as
"cock's eye", and "excommunication". By the 1670's, the authorities saw
the wisdom of taxing, rather than prohibiting, liquor production.

Distilled agave juice was known for centuries as "mezcal". By the end of
the nineteenth century, tequila had assumed its present name, because of
the widespread popularity of the mezcal produced in Tequila.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

WardNA wrote:

>>How do you figure that? Mexico was Spanish territory until the early
>>19th century, and had a regular influx of adminstrative personnel from
>>Spain up until that time.
>
>
> They parted ways culturally LONG before that. For instance, it was literally
> illegal to grow vinyards for wine in Mexico during the colonial period, which
> is why Mexico traditionally prefers beer (although it is finally getting into
> winemaking now).
>
> Neil

Of interest: Tequila

Pre Columbian Indians knew how to produce several different drinks from
agave plants, but their techniques did not include distillation, and
hence, strictly speaking, they did not produce "tequila".

Fermented agave juice or "pulque" may be the oldest alcoholic drink on
the continent; it is referred to in an archival Olmec text which claims
that it serves as a "delight for the gods and priests". Pulque was
fermented, but not distilled. Though colonial authorities tried to
suppress "illegal" liquors, the industry of illicit distilling clearly
thrived. One eighteenth century list has more than 81 different
mixtures, including some truly fearsomesounding concoctions such as
"cock's eye", and "excommunication". By the 1670's, the authorities saw
the wisdom of taxing, rather than prohibiting, liquor production.

Distilled agave juice was known for centuries as "mezcal". By the end of
the nineteenth century, tequila had assumed its present name, because of
the widespread popularity of the mezcal produced in Tequila.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

>How do you figure that? Mexico was Spanish territory until the early
>19th century, and had a regular influx of adminstrative personnel from
>Spain up until that time.

They parted ways culturally LONG before that. For instance, it was literally
illegal to grow vinyards for wine in Mexico during the colonial period, which
is why Mexico traditionally prefers beer (although it is finally getting into
winemaking now).

Neil

In article >, dontuse@fell-
walker.co.uk says...
> Its suddenly struck me that, unlike, say Italy, cooked cheese
> isn't at all popular in traditional spanish cooking.
> ("packageholidayland" aside). Before I say so on my website, does
> anybody want to make the opposite case?
>
> Only thing I can think of is Cabrales on a steak, which may have
> been imitating US or northern Europan ideas? Another I have had
> is scallops with tetilla, but this was an innovative "modern
> european" effort.
>
The memory fails me every now and again, but I would have to say that,
as I recall, every tortilla de huevos I've ever had in Spain included
cheese of one sort or another among the ingredients. Does this count as
"cooked cheese"?
--
Bob
(remove ZZ to email)

On Sat, 23 Oct 2004 17:45:20 -0400, Nancy Young >
wrote:

>Christopher Green wrote:
>
>> Queso fundido?
>>
>> Sure its popularity is in Mexico and the US, but cheese dishes in
>> Mexican cooking generally have some Spanish rather than native origin.
>
>What does that mean, fundido? I know what queso means.

Melted; it's cognate with "fondue".

If this ever was popular in any of Spain's cuisines, it seems to have
vanished long ago, though. I'm just conjecturing, because anything to
do with cheese just doesn't sound indigenous to Mexico.

--
Chris Green

>There used to be a restaurant near where I live, they had
>chicken fundido. I loved it almost as much as I love fajitas.
>It had chopped chicken, with cream cheese, melted in a crust
>(I guess phyllo, like that) with a yellow cheese melted on top.
>
>nancy (how that restaurant went out of business, I don't know)

Following up to Waldo Centini

>Now that you mention it... I never noticed before,

funny, innit, how such a thing can pass you by.
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Following up to GoombaP

>What about a Big Mac in Paris?

which part of Spain is that in?
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Following up to GoombaP

>What about a Big Mac in Paris?

which part of Spain is that in?
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Following up to Christopher Green

>Sure its popularity is in Mexico and the US, but cheese dishes in
>Mexican cooking generally have some Spanish rather than native origin.

I'm talking Spanish, as in Spain, I know N Americans often talk
of C American food as Spanish, but that's not what i'm at here.
It is however interesting that cooked cheese is so common in
Mexican food but so rare in Spanish.
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Nancy Young surprised us with

> fundido

Melted. Like the French fondue. As referred to in another post, more
appropriate for melting metals, compare the English "foundry".

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

Following up to Christopher Green

>If this ever was popular in any of Spain's cuisines, it seems to have
>vanished long ago, though. I'm just conjecturing, because anything to
>do with cheese just doesn't sound indigenous to Mexico.

Cheese making was introduced to Mexico by the Spanish, as you
guessed, it seems they have "run with it"! After all, Mexican
cuisine bears little resemblance to Spanish cuisine, even with
the colonial link, just look at the small penetration of hot
chilli spice into Spanish cuisines. I did however note a Mexican
restaurant in Andalucia recently, and doing well.
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

>The memory fails me every now and again, but I would have to say that,
>as I recall, every tortilla de huevos I've ever had in Spain included
>cheese of one sort or another among the ingredients.

Actually, the inclusion of cheese in the tortilla española positively never
happens. Occasionally someone will add pimientos or shrimp. Not cheese.

Neil

Following up to June Hughes

>>you would dare tell a Basque his food is French? :-)

>Some Basques are French.

But do they accept they are French?
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

In message >, The Reids
> writes
>Following up to June Hughes
>
>>>you would dare tell a Basque his food is French? :-)
>
>>Some Basques are French.
>
>But do they accept they are French?

I don't know. An au pair of mine from 1976, with whom I still keep in
touch, is a Basque and her mother lived in France during WWII. She
hated the French Basques. I don't know what they thought of her but I
like her
--
June Hughes

The Reids wrote:
> Following up to Richard Periut
>
>
>>French styles in the Basque country
>
>
> you would dare tell a Basque his food is French? :-)
French style; after all, the Northern part of the Basque country is French.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Following up to June Hughes

>>But do they accept they are French?
>
>I don't know. An au pair of mine from 1976, with whom I still keep in
>touch, is a Basque and her mother lived in France during WWII. She
>hated the French Basques. I don't know what they thought of her but I
>like her

So is she a spanish basque who doesn't like french basques? I
wonder if the item of female clothing has anything to do with the
Basques?
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Following up to June Hughes

>>But do they accept they are French?
>
>I don't know. An au pair of mine from 1976, with whom I still keep in
>touch, is a Basque and her mother lived in France during WWII. She
>hated the French Basques. I don't know what they thought of her but I
>like her

So is she a spanish basque who doesn't like french basques? I
wonder if the item of female clothing has anything to do with the
Basques?
--
Mike Reid
Wasdale-Thames path-London-photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap