Iāve come full circle on posting pictures of my food. Itās kind of weird, āHereās a picture of what I just ate!ā Maybe itās just me. Feels strange in my not āgetting any youngerā age. 
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Hey Tod,
Unfortunately, no apricot trees at my place here in Lausanne as I live in the city down by Lake Geneva (Lac LĆ©man). A garden would cost a fortune. However, in the south of France we have just bought a plot of land next to our house we have there. We are planning to plant olives, cherries, apricots, nectarines, almonds and pistachio. We already have a big almond tree, olives, and oaks with truffles on the roots, and a pomegranate in our existing garden. Itās a paradise!
Thatās where weāre going to retire to in a couple of years time.
Ian
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Everything will burn if the heat keeps on every year ā¦
Yes, I was thinking of you today Deborah with record temperatures in France (and Switzerland). I hope you are Ok in the heat. Keep safe and drink plenty of water.
Ian
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I think itās great to see what people created in the kitchen with such imagination! Also, since we are such an international group, itās great to see what people eat in different parts of the world.
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Itās OUR buffet, that kind where anyone brings somethingā¦coming with āempty handsā as we say over here might be a bit rudeā¦soā¦@CT you have maybe just one picture left only for us? 
Todā¦that Hamburger looks super yummy!
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thanks a lot ā¦ its just that all plants are highly suffering at the moment and its very hard to keep them alive
they just burn
Many plants and trees wont make it
you have the same heat in Switzerland ?
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We do!
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HaHa!!!
Our buffet! I like it!
In America the concept of a gathering of people, each one bringing food is usually called a āPot Luckā. We had a Pot Luck recently for a man who was retiring from our office & the food choices were extremely differentā¦ Mexican Food, Chinese dumplings in a hot-n-sour sauce, pasta casserole dishes, pulled pork sandwiches & a host of other dishes! Oh, the dessertsā¦ cakes, pies, jello parfaitsā¦ really yummy!!!
So, I will be thinking of this thread as Silviaās Pot Luck!!! I canāt wait to see what else shows up at the table (while listening to pleasant guitar music playing in the background, of course)!!!
Tod
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take care , stay away from the outside as much as possible !
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Tony I had a similar dish last summer in a restaurantā¦ Iām in Liguria, the home of pesto alla genoveseā¦and we thought it a bit bold to go along with prawnsā¦but they put only little drops here and there and overall it was a very well balanced dish. Your version sounds very tasty tooā¦with a glass of cold wine to go with it!
Only homemade please! Unless you have an artisan workshop (we have a few very good quality ones in the region)ā¦the industrially produced oneā¦oh no no please!
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Barry in my language this means you cooked a hunter 
We call this pollo alla cacciatora (itās chicken, isnāt it?) 
it looks delicious! I would be able to have half a loaf of bread with that sauce!
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Thanks Silvia, it was delicious. No clue whatās for supper tonight. Still contemplating the menu. Weād rather eat in than out though, so whateverās on hand at this stage of the month, thatās what weāre pretty much down to. Itāll be good either way.
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@Silvia80 Thatās funny, reminds me of a cartoon I saw once; 2 bears sitting around a campfire. A rifle and fish pole were close by, along with a strewn boot. One bear was wearing a hunting cap. Both were munching on something and holding a glass of wine. Caption read: I told you, itās white wish fishermen and red with hunters.
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I live very close to Genoa and I had to Google this and found out it is an american product inspired by our Salame di SantāOlcese (which is a small town in the Genova surrondings). But I also read it is much āgarlickyā, which would be an addition as we donāt have garlic in our SantāOlcese.
That is really interesting!
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I wasnāt aware it was actually an American creation. I like hard salami and Genoa salami.
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Jim that looks not only delicious but also very healthy. Sweet potatoes are not so common here and I never tasted one! You eat the skin too, right? Looks so crispyā¦ and the soft mashed potatoe insideā¦I want one!!
Thatās what Wikipedia saysā¦on another site I read it is actually produced in many countriesā¦
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I absolutely eat the skin on sweet potatoes. No butter either for me on those. I grill them a good hour or more, until the sugars inside start to caramelize and burn a bit, and make like a tar substance on the skin. Just wrap them in aluminum foil, toss them on the grill and come back later. A-mazing! Easy too
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Iām trying to grow some this year too in western North Carolina. So far, they look like theyāre doing ok. Wonāt know till end of summer or so. Maybe late August. You donāt want them too big, or theyāre tough and stringy. About the size of your my fist is perfect.
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