Re: No more toast?

Citizen Smith wrote, though the Organization header says "":

>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?

A small component possibly.
-- 
Ben