The 2012 International Sweetie Exchange

[Bouncy Castle]

Sugar Free after mine, please, old (Quorn) sausage.

[Tonyblack]

Sugar Free after mine, please, old (Quorn) sausage.

Done! And I prefer Linda McCartney sausages.

[Bouncy Castle]

Never tried them, or Quorn anything to be honest.

[jaznbonnie]

Sugar Free after mine, please, old (Quorn) sausage.

Done! And I prefer Linda McCartney sausages.

Veggie here too. No eggs, gelatin or animal rennet.

[Leia Tortoise]

I can offer nougats here, or gingerbreads, spiced buns, hazelnuts cakes, marzipan or anise cakes and stuff... Sausages and cheeses (but only the ones whou could stand the journey ^^), teas and herbals (plenty! I have full cupboards and I don't drink them, having developed an intolerance and now going better but having completely lost the habit)... Syrups, special jams...
And I'm sure I forgot so much things!

[Broccolee]

That sounds yummy,Tortoise,where do you come from?

[Tonyblack]

That sounds yummy,Tortoise,where do you come from?

She's from France. Limoges to be precise.

[Broccolee]

Well,yes,they do have a lot of special food stuff there.I´d love to join but can´t right now.Still,I think it´s a lovely idea.
I also tried a Hershey bar once because of Ella Fitzgerald and Louis Armstrong,but couldn´t see the point.I chucked the rest of it in the bin.

[jtrhoades]

That sounds yummy,Tortoise,where do you come from?

She's from France. Limoges to be precise.

From a region famous for it's French Oak... not sure I can eat that.

[AuntyVague]

Sorry, I'd wandered off for a little while there, but I'd love to join in if any one wants a unique 'Strayan treat....or at least to do a comparative analysis of Cadbury's produced in Fourecks, as I can't think of anything too unique and the prawns will probably get a bit whiffy before they get anywhere.

[Tonyblack]

Good to see you Aunty! I'll add you to the list.

[Leia Tortoise]

From a region famous for it's French Oak... not sure I can eat that.

Really? I didn't know that, for me the region speciality is rather chestnut tree... (and that can be eaten - well, the fruit, not the tree^^) Though we have some rather lovely forests here, and remote country with some beautiful landscapes, and of course Limoges' porcelain.
And a famous species of cows, too, and pigs.
Plus random sheeps in the meadows.
Oh, and we have a saffron farmer and buffalos farm too!

(no, i'm not a tourism officer ^^)

[jtrhoades]

From a region famous for it's French Oak... not sure I can eat that.

Really? I didn't know that, for me the region speciality is rather chestnut tree... (and that can be eaten - well, the fruit, not the tree^^) Though we have some rather lovely forests here, and remote country with some beautiful landscapes, and of course Limoges' porcelain.
And a famous species of cows, too, and pigs.
Plus random sheeps in the meadows.
Oh, and we have a saffron farmer and buffalos farm too!

(no, i'm not a tourism officer ^^)

Yep, apparently Rémy Martin uses it for the barrels it ages it's Cognac in.
Not sure if it's the only wood they use, but if it is that means that the Louis XIII, way to expensive, Cognac they make is aged in that oak.

[janet]

So....when do we start?
I'm vegetarian too so animal rennet or gelatine would be taboo....BUT...I'd be happy to send some goodies from Co Durham and am not all that bothered about receiving anything in return.

[cheery_j.]

If anyone from New Zealand is willing to join in, I'd be begging some Whittaker's peanut slab which is simply to die for! *drools*

*drools*


Hmmmm - peanut slabs...

Can I still join? (cheery_j., Germany)

The local sweet specialty is Lebkuchen (not quite like gingerbread). It's not the season, though. The really good artisan gingerbread makers won't be selling anything before October. Of course there's always beer.... Or sausages...