tag:blogger.com,1999:blog-6862657584005341581.post3384547465784508219..comments2024-03-22T18:18:40.689+11:00Comments on A la mode frangourou: Welsh caviar: LaverbreadSophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6862657584005341581.post-57735717599475186012014-05-05T08:30:27.801+10:002014-05-05T08:30:27.801+10:00I think you are absolutely correct, Sue! Like snai...I think you are absolutely correct, Sue! Like snails to the French--a famine necessity becomes a highly prized delicacy!Sophie Massonhttp://www.sophiemasson.orgnoreply@blogger.comtag:blogger.com,1999:blog-6862657584005341581.post-1938588896018230992014-05-05T07:18:48.743+10:002014-05-05T07:18:48.743+10:00I bet it started off as poor folks' food, like...I bet it started off as poor folks' food, like oysters. Who woud gather seaweed if they had something fancier to eat? ;-)<br /><br />Sue Bursztynskihttps://www.blogger.com/profile/09362273418897882971noreply@blogger.com