You are a cautious man, ChrisRasmussen.
You inspired me to check my smoke alarm
Your signature is fine. Now all you need to do is delete the quote tags
- the [ quote] in front and the [ /quote] at the end of the links to get rid of that grey field.

I have written my above tags with a space to illustrate what they look like.
And here you see what they do to your text

Good Morning Base Campers!
Business
We're cruising along in a corner of France filled with natural beauty and peace and quiet
- except for the birds establishing their territories for the annual breeding season
We are served non-poultry food for rhe remainder of the trek by our French cook
We are boosting the graphs with CRUNCHERS SANS FRONTIERES threatening to hit some ceiling
We have earned this badge:

- and we are:
stefada
little mermaid
OldChap
NixChix
thepeacemaker7
acpartsman
NAP2614
jan649
davwhite5xq7
TLD
sunfolk
Doneske
Troge
- and we invite you - yes, you reading this right now - to join us for a few days.
Chit-chat
No time for that - we're trekking
I'm afraid, Rod Stewart got it wrong here

Yep, thepeacemaker7! Thanks to all the Base Campers who made possible to gain 1 place in the world ranking much faster than expected.

Looks like CSF passed Clemson School of Computing!

Yes, indeed. Things happen when we band together
Hey! I like your signature, thepeacemaker7
Good Morning Base Campers!
Business
NAP2614 left. Thank you for trekking with CRUNCHERS SANS FRONTIERES
It's a pleasure to notice
- as our host Capitaine [CSF] Thomas H.V. Dupont mentions
that our crew now have the company of
BladeD - welcome Sir!
Chit-chat
Well, I just offended upstairs Yvonne.
I told her I didn't like the way her wall mounted flat screen transmits a murmur downstairs ...
Thank heaven for little earplugs

Aujourd'hui au menu : Cassoulet Toulousain !

Selon la légende, pendant la Guerre de Cent Ans (1337 à 1453) , des Français assiégés auraient décidé de partager toute la nourriture qu'ils avaient (haricots, viandes, etc) , pour en faire un plat qui leur redonna de la force, et permis de repousser les Anglais.

Les historiens s'accordent pourtant à dire que la première fois que nous avons mangé des haricots blancs en France, c'était pour le mariage de Catherine de Médicis à Henri II, en 1533. Ils étaient alors importés depuis le Pérou, et nous les découvrons en Europe au retour de Christophe Colomb.
Mais de plus en plus disent, que la recette originelle du Cassoulet, avait pour ingrédient des fèves, et non pas des haricots blancs.
Il reste donc une part de mystère.

C'est une recette du Sud Ouest de la France, dont le nom vient du mot cassole, le plat en terre cuite dans lequel on le prépare. Il y a donc plusieurs recettes, dont les plus connues sont le cassoulet de Castelnaudary, le cassoulet de Carcassonne et le cassoulet Toulousain, mais il y en a beaucoup d'autres.

Alors, pourquoi choisir celui-là ? Parce que j'adore le canard et la saucisse de Toulouse. Désolé Little Mermaid, j'ai bien compris que tu ne manges pas de volaille. Mais dans celui de Castelnaudary il y a du confit d'oie, et dans celui de Carcassonne de la perdrix rouge. Quitte à ce que tu n'en manges pas, autant prendre ce que je préfère, surtout qu'avec la saucisse de Toulouse, le lard et le reste, tu devrais te régaler.

Enfin, en vin rouge pour accompagner : Un Corbières ou un Faugères, c'est parfait ! En vin blanc, je suis un peu moins sûr, mais un Gaillac devrait très bien passer.


recette/recipte . translator


Today on the menu: Cassoulet Toulousain!

According to legend, during the Hundred Years War (1337 to 1453) , besieged French people decided to share all the food they had (beans, meat, etc.) , to make a dish that gave them strength, and allowed to repel the English.

Historians agree, however, that the first time we ate white beans in France was for the wedding of Catherine de Medici to Henry II in 1533. They were then imported from Peru, and we discover in Europe on the return of Christopher Columbus.
But more and more say, that the original recipe of Cassoulet, had for ingredient broad beans, and not white beans.
So there is still some mystery.

It is a recipe from South West France, whose name comes from the word cassole, the terracotta dish in which it is prepared. So there are several recipes, the most famous of which are cassoulet from Castelnaudary, cassoulet from Carcassonne and cassoulet Toulousain, but there are many others.

So, why choose that one? Because I love duck and Toulouse sausage. Sorry Little Mermaid, I understand you do not eat poultry. But in that of Castelnaudary there is goose confit, and in that of Carcassonne the red partridge. If you do not eat, take my favorite, especially with Toulouse sausage, bacon and the rest, you should feast.

Finally, in red wine to accompany: A Corbières or a Faugères, it's perfect! In white wine, I'm a little less sure, but a Gaillac should go very well.