>>>>>>>>>>>>>>FYI There is a mutation that is spreading slowly . . . so far. As more people get it, it will spread faster.
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>
http://www.examiner.com/x-29228-LA-Health-Technology-Examiner~y2009m11d27-Fatality-in-France--Swine-flu-virus-a-mixture-of-drug-resistant--lung-hemorrhaging-H1N1-strains>>>>>>>>>>>>>>
>>>>>>>>>>>>>>Jake and Nick - Before you jump in here to tell us it is only the flu, be sure to get both flu shots and wash you hands. We want you around to complain after the pandemic. :))
>>>>>>>>>>>>>
>>>>>>>>>>>>>Grady, Grady! I just let the dogs out in the back yard and one of them came in scratching. It's the SWINE FLU!!!! Run for your lives!!!!!!!!
>>>>>>>>>>>>>
>>>>>>>>>>>>>Oh, no, I've got it. Save me (glub, glub)........
>>>>>>>>>>>>
>>>>>>>>>>>>:)) Good one Mike! I don't think they can stop this mutated virus anymore. The mutation causes lung tissue to bleed and has roughly speaking, a 50 to 60 percent kill rate. It's outta the box and will be in North America soon enough.
>>>>>>>>>>>
>>>>>>>>>>>Yawn. Bring it on. I'm inoculating myself now with a large scotch. Then I am making pasta with a tomato and mascapone sauce with a couple of glasses of red wine.
>>>>>>>>>>
>>>>>>>>>>I think I might join you in the inoculation event. What is mascapone sauce? What is in it? And the red w ine, Cabernet Sauvignon?
>>>>>>>>>
>>>>>>>>>If you want a real rib sticker
>>>>>>>>>
>>>>>>>>>try this
>>>>>>>>>
>>>>>>>>>
http://www.bbc.co.uk/food/recipes/database/theultimatecassoulet_10880.shtml>>>>>>>>>
>>>>>>>>>its a cheap dish so any fatty meat could be used and I prefer spelt breadcrumbs for the top. Don't get too hung up on the ingredients, the basic idea is a stew topped with the breadcrumbs which then bake to a golden state in the oven. (Needs even more red wine)
>>>>>>>>
>>>>>>>>I love a good Cassoulet. But to me it feels like a winter dish - I'm always surprised to see everyone in Provence eating it outside on a hot summers day ?
>>>>>>>
>>>>>>>I'm going to have to make some now. I know what you mean about the winter food .
>>>>>>>
>>>>>>>Traveling back last year I stopped in a town I last visited over 20 years ago in the Lot. Figeac. thats a lovely area..
>>>>>>
>>>>>>True - great area. I stayed in Figeac (I think 3yrs ago) on the last night of a 1200 mile cycle trip - big blow-out, great food, too much wine :-}
>>>>>
>>>>>What was the cycle trip ?
>>>>
>>>>Had to look it up: Cherbourg - St. Jean-de-Luz; couple of days in the Pyrenees to Pau, up to Villeneuve then followed the Lot to Figeac. It was actually back in 2003. And it must have been a bit less than 1200 miles - we took 10 days.
>>>
>>>My god.Its sounds like the Tour de France. You must have been (and maybe still are) extremely fit.
>>
>>I've been taking a couple of weeks cycling with the same couple of friends for years. Usually France, sometimes Spain or Italy. But we're edging more towards a 'Last of the Summer Wine' rather than a 'Tour de France' approach. That said, we did tackle Mont Ventoux last spring on the way to the Med! Never again :-{
>
>I spent some time on holiday near Arras this yesr I took my bike and was expecting to find it rather flat and dull but it was really very nice. And quite sobering to be cycling past so many war cemeteries. I was aware of the big well know ones but there are so many with 50 or 100 graves tucked away in farmland everywhere round there.
Another coincidence - we set off this year from Calais and wove our way in and out of Belgium heading towards Lorraine. You're right - but sobering was hardly the word - it was almost heart-breaking to be rolling through peaceful, sleepy countryside continually reminded of what must have been the utter horror of the not too distant past......
