http://kitchen-at-camont.com/2009/08/03/blackberry-summer-foo/?utm_source=rss&utm_medium=rss&utm_campaign=blackberry-summer-foo Teaching about good food in Southwest France Tue, 06 Jul 2010 07:01:15 +0000 hourly 1 http://wordpress.org/?v=3.0 http://kitchen-at-camont.com/2009/08/03/blackberry-summer-foo/comment-page-1/#comment-519 Capt. Nick Dobi aka "The Flying Gourmet" Wed, 12 Aug 2009 01:59:14 +0000 http://kitchen-at-camont.com/?p=99#comment-519 Dear Kate Hill, I have sent you a previous email but I have also noticed that you have taken "the road less travelled" in offering a very unique approach to your cooking school. I love it! You are still my escapist dream to a magical place in southwest France. I hope to see you and talk with you soon. Dear Kate Hill, I have sent you a previous email but I have also noticed that you have taken “the road less travelled” in offering a very unique approach to your cooking school. I love it! You are still my escapist dream to a magical place in southwest France. I hope to see you and talk with you soon.

]]> http://kitchen-at-camont.com/2009/08/03/blackberry-summer-foo/comment-page-1/#comment-513 Judy Witts Francini Wed, 05 Aug 2009 07:46:21 +0000 http://kitchen-at-camont.com/?p=99#comment-513 My first batch was small and I ate it, second batch went to jam, next batch will be a liquor using my Tuscan recipes- on the look-out for elderberries too! My first batch was small and I ate it, second batch went to jam, next batch will be a liquor using my Tuscan recipes- on the look-out for elderberries too!

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