Re: No more toast?

Ben Newsam wrote:
> 
> On Thu, 21 Nov 2024 22:00:07 -0000 (UTC), candycanearter07
> <[email protected]> wrote:
> 
> >Alan B <[email protected]> wrote at 07:53 this Thursday (GMT):
> >> candycanearter07 <[email protected]> wrote:
> >>> Julian Macassey <[email protected]> wrote at 22:08 this Wednesday (GMT):
> >>>> On Wed, 20 Nov 2024 18:20:08 -0000 (UTC), candycanearter07 
> >>>> <[email protected]> wrote:
> >>>>> Bob Henson <[email protected]> wrote at 09:09 this Friday (GMT):
> >>>>>> 
> >>>>>> A recommended (by me, anyway) alternative bread, baguette in shape only, 
> >>>>>> is the hefty walnut bread made in Saint-Antonin-Noble-Val that I had for 
> >>>>>> lunch with some lethally ripe, unpasteurised goats cheese from the local 
> >>>>>> market.
> >>>>> 
> >>>>> 
> >>>>> Wow, how do they make walnuts soft?
> >>>> 
> >>>> In the Dordogne an area that grows a lot of walnuts,
> >>>> walnut bread is de rigueur. You break the walnuts into little
> >>>> pieces and fold them into the dough.
> >>> 
> >>> 
> >>> Ohh, so it just has walnut flakes. For some reason, I thought the whole
> >>> thing was made from walnuts.
> >>
> >> Are you thinking of pickled walnuts?
> >>
> >><https://en.wikipedia.org/wiki/Pickled_walnuts>
> >
> >
> >Is that a thing??
> 
> Pickled walnuts are a wonderful thing. Consume with slices of cold
> roast beef. Unripe walnuts with their shells still soft and encased in
> the outer fruit are pickled. Normally, the outer casing of a walnut
> will stain the skin brown, but pickled walnuts go entirely black. My
> parents had a big walnut tree, and the year they sold that house, the
> tree produced a huge crop, which my mother pickled. My ex threw my jar
> out without opening it "because it had gone black".

Is that why they are now your ex?