Three ways with blackcurrants
24 December 2012
On my last trip to Bourgogne , I discovered the delights of the blackcurrant, mostly in the liquid form of cassis added to a Cremant de Bo...
3 commentsOn my last trip to Bourgogne , I discovered the delights of the blackcurrant, mostly in the liquid form of cassis added to a Cremant de Bo...
3 commentsDecember has arrived far too quickly this year!! It would have been lovely to be able to press the pause button during 2012 to savor s...
22 comments