[cigalechanta]

i'm an alto and another who loves mauve.
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Sharing food with another human being is an intimate act that should not be indulged in lightly
..................................MFK Fisher

[Rachel]

I'm an alto as well - there seem to be rather a lot of us!

I'm making the gateau au yaourt for a dinner party tomorrow, but I guess it can also be Clotilde's honorary birthday cake...

[madameshawshank]

am sure Clotilde wouldn't mind Chicago Bear coming along for the hot-air balloon ride over Paris...

our dulcet tones will bring smiles to them...

birthday hugs a plenty

my oh my oh my oh..WHAT a choir we have here...
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"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

[monkey]

am i too late? i made the ice cream!!!

happiest of birthdays!!

(the cake is in the mail.)

love

monkey
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monkey

nothing brings primates together like a good snack!
www.TheresAMonkeyInTheKitchenAndHesGotAKnife.com

[Barbara]

And happy birthday to Chicago Bear too.
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Barbara

[Donna]

Happy Birthday Clotilde! Today is also the birthday of my French teacher. I made her the Fondant au chocolat de Tante Amelie!

Here's my gift to you - you may already have one of these, since you love zucchini so much, but I hope you can use another!

Frittata di Zucchine

1-2 Tbsp. good quality fruity olive oil
1 medium yellow onion
1 pound zucchini (the younger the better)
5-6 large eggs
1/4 Cup water
1/2 cup toasted pine nuts
1-2 Tbsp chopped basil (if you don't have fresh basil, use 1-2 tsp. of any dried herb, such as oregano, thyme or basil - or even herbes de Provence)
salt & pepper to taste

• Cut the onion in half lengthwise and then slice each half lengthwise into matchsticks.

• Cut the zucchini into 1/8 inch slices. If your zucchini are more than 1 inch in diameter, slice them in half lengthwise and then cut the halves in 1/8 inch slices.

• Pre-heat the broiler.

• Pour the oil into a 10 inch frying pan, with oven resistant handle (I use my cast iron skillet). Add the onion and saute on medium low for a few minutes until lightly browned.

• Add the zucchini slices and cook over low heat until they are slightly soft, stirring often (10-15 minutes). Add the pine nuts for the last five minutes of cooking.

• Break the eggs into a bowl & beat lightly. Add water, salt & pepper and herbs and beat for a few more seconds.

• Using a wooden spoon, arrange the zucchini in the skillet so that it forms an even layer. Slowly pour the egg mixture over the zucchini.

• Cook over low heat until the frittata is mostly set. The top may still be slightly runny.

• Place the pan in the middle rack of the oven. Broil for a few minutes until the top of the frittata is golden brown. Watch carefully! This will only take a few minutes and it goes from golden to charred very quickly!

•Remove the pan from the oven and, using a spatula, slide the frittata onto a serving plate. Slice into wedges and serve immediately. Serves 4-5.

Joyeuse anniversaire, Clotilde! Amusez-vous bien!

Tra- la-la-la-la!

And Happy Birthday C-Bear! It's a great time of the year to have a birthday in Chicago! Enjoy!
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L'appetit vient en mangeant. -Rabelais

[Judy]

Happy Birthdays, Clotilde and Chicago Bear.

I know these greetings are late, but I hope you both enjoyed your birthdays.
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Doing what you like is freedom
Liking what you do is happiness

www.cupcakerecipebook.com.au

[Griffin]

Ahh, Beauty and the Bear! Happy Birthday to you both!

Monkey, nobody who brings ice cream is late!
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Confusion comes fitted as standard.