Dear Lord. It's bad. You know how colloquial French says "le sac à Mélanie" instead of "le sac de Mélanie"?*
Well, that's it.
La veste à carreaux could be La veste à Caro[line], lowbrow French for La veste de Caro[line]
It can't be your jacket, since it's Carreaux/Caro's jacket.
It's one of the most glaring class markers in French. Saying "le sac à Mélanie" marks you as uneducated.
Zébu sounds like J'ai bu with a lisp. (Not really a lisp. Z sound instead of J sound.)
"Quand j'ai bu, j'ai plus soif." (As in Je n'ai plus soif, not I'm more thirsty) / Quand zébu, zébu soif.Great 3rd grade joke.
And fermenting is the safest preserving method I know! Clean jar, water+salt (look up how much), you're good.As for the difference it made... Hard to explain. I feel fuller after eating fermented veggies instead of raw or cooked. More energetic.When I don't for a while (vacation...), my poop is less regular and more crappy-looking. I never feel like I've pooped it all.As for fermented drinks (home-made kombucha), they hit the spot the way soda or store-bought drinks never do.I'd say there's the same difference between a regular diet and a fermentation-heavy diet than between a Happy Meal and a hamburger from a nice restaurant. At least for me.Of course, it might all be in my head just because I enjoy the process and the taste so much, and because all those jars of goodness add so much depth to any meal I cook. But hey.
Yup. Cleaning and prepping a bunch of leek and two dozens carrots, then making apple pie from scratch, for a nice dinner every night? No way. Spending two weekends canning each season, then eating lovely food all year round? Bliss.
Basic cheese melt when I don't feel like cooking? Depressing. Cheese melt with fermented squash, pickled red onions, and my neighbor's cured wild boar ham? Luxury.
France: never seen a bottle IRL. Used to be blister packs, and if you needed 21 pills but they came in packs of 20, you got 19 too many and they lived forever in your medicine cabinet.
Now pharmacists are allowed to open packs of antibiotic pills and only dispense the exact number you need, and pics like the OP can happen. Most pharmacies don't do it though.
I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek...), to make soda (kombucha, often with apples or blackberry), to bake bread.Coffee beans are fermented, too. And many other foodstuff.Bacterias are our best friends. So tasty.
Not sure it fits the community, but I'll start making sausages from my neighbor's wild boars. I want to weave better (prettier) rugs from the hills of scrap fabric I stored in the barn. My friend should teach me wool felting (she's a professional who makes great jumpers and shoes).
So was I :D