Source: (consider it)
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Thread: Extravagant Living
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Leaf
Shipmate
# 14169
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Posted
quote: Originally posted by la vie en rouge: I feel you all aren’t trying hard enough here. How’s about some really obscenely expensive indulgence?
Is this the moment to admit a have a little, ahem… weakness for Michelin-starred restaurants?
Darling, the Guide doesn't even send inspectors to Canada.
Posts: 2786 | From: the electrical field | Registered: Oct 2008
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Banner Lady
Ship's Ensign
# 10505
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Posted
King Island camembert cheese. Lindt dark chocolate covered almonds or hazelnuts. Frangelico liquer. Sigh. All lovely, but I try to limit the intake now to special occasions.
Fortunately in a large family it is not too long between special occasions!
BL. Not destined to be a skinny old lady any time soon.
-------------------- Women in the church are not a problem to be solved, but a mystery to be enjoyed.
Posts: 7080 | From: Canberra Australia | Registered: Oct 2005
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Karl: Liberal Backslider
Shipmate
# 76
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Posted
quote: Originally posted by la vie en rouge: I feel you all aren’t trying hard enough here. How’s about some really obscenely expensive indulgence?
Is this the moment to admit a have a little, ahem… weakness for Michelin-starred restaurants?
It may horrify you to learn that in nearly 50 years on the planet the poshest place I've ever eaten is here: http://www.scotsmanspackcountryinn.co.uk/menus
-------------------- Might as well ask the bloody cat.
Posts: 17938 | From: Chesterfield | Registered: May 2001
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Pangolin Guerre
Shipmate
# 18686
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Posted
Actually, Karl, it looks quite nice. I would rather have an outstanding beef pie and mash than an indifferent bit of wankery garnished with seared foie gras. I still remember a particular venison pie I had in Moulin, Scotland about ten years ago. Perfection. Your post has given me an idea for my next hike in the UK - I must do some research.
Posts: 758 | From: 30 arpents de neige | Registered: Nov 2016
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chris stiles
Shipmate
# 12641
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Posted
quote: Originally posted by la vie en rouge: Is this the moment to admit a have a little, ahem… weakness for Michelin-starred restaurants?
I could cop to that - and while I don't eat out much any more, I like good ingredients and sometimes spend what must seem like an inordinate amount of time on preparation.
I also like smelling nice - though the expense of a decent cologne can be spread out over quite a long time
Posts: 4035 | From: Berkshire | Registered: May 2007
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Ian Climacus
Liturgical Slattern
# 944
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Posted
Human indicators are rather extravagant.
Japanese PM. [ 28. October 2017, 21:52: Message edited by: Ian Climacus ]
Posts: 7800 | From: On the border | Registered: Jul 2001
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TurquoiseTastic
Fish of a different color
# 8978
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Posted
Ginger Spice flavour Jude's ice cream...yes...
with Maple Syrup...yesyes
and....
half a capful of brandy
YES
Posts: 1092 | From: Hants., UK | Registered: Jan 2005
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