User talk:Luigi Zanasi: Difference between revisions
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Nice job on the table, Luigi. I pasted in the content to [[Catalog of Italian cuisine]]. I am assuming you no longer need it so am deleting it. If I am in error, just let me know here and I will undelete it. —[[User:Stephen Ewen|Stephen Ewen]] [[User talk:Stephen Ewen|(Talk)]] 21:46, 3 August 2007 (CDT) | Nice job on the table, Luigi. I pasted in the content to [[Catalog of Italian cuisine]]. I am assuming you no longer need it so am deleting it. If I am in error, just let me know here and I will undelete it. —[[User:Stephen Ewen|Stephen Ewen]] [[User talk:Stephen Ewen|(Talk)]] 21:46, 3 August 2007 (CDT) | ||
== une petite trompette == | |||
Years ago I was in a Montreal restaurant (old-time Quebec costumes etc.) with some French (from France) friends. For dessert the waitress advised us in her charming accent that she recommended the "petite trempette" or "petite trompette", which cracked up my friends. I guess that to them this meant "a little infidelity" or some such. Whatever it was, however, it was delicious. My recollection is that it was served in a tall, narrow glass. It *might* have been folded over crepes with maple syrup but I dunno. When I was in Quebec City years later with my French wife we tried to find it again but couldn't. Any ideas? PS, what about "bleurets" or "airelles"? [[User:Hayford Peirce|Hayford Peirce]] 13:53, 6 August 2007 (CDT) | |||
Revision as of 12:53, 6 August 2007
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Welcome to the Citizendium! We hope you will contribute boldly and well. Here are pointers for a quick start, and see Getting Started for other helpful "startup" links, our help system and CZ:Home for the top menu of community pages. You can test out editing in the sandbox if you'd like. If you need help to get going, the forum is one option. That's also where we discuss policy and proposals. You can ask any user or the editors for help, too. Just put a note on their "talk" page. Again, welcome and have fun! Fred Salsbury 06:00, 18 December 2006 (CST)
Numismatics
Luigi, are you interested in numismatics, which is the study of coins, & its branch, notaphily, which is the study of banknotes. If so, please let me know. - (Aidan Work 12:12, 31 January 2007 (CST))
Economics article
Thank you for the suggestions. I have already used some. Please feel free to edit, continue and improve the article.
Guru2001 11:52, 23 March 2007 (CDT)
Username
Hi Luigi. We really need to fix your username to be in the proper form, Luigi Zanasi. The person who made it way back when made it wrongly. With your permission, I will move your page to User:Luigi Zanasi, create a new account over top of that, and send you the password. Stephen Ewen 04:54, 27 March 2007 (CDT)
Economics talkpage...
It might be a"bug", who knows ? I have fixed the page. Guru2001 13:06, 27 March 2007 (CDT)
Modena
I don't suppose you have any connections with Modena? (I knew a Zanasi from the Kernforschungszentrum in Karlsruhe...) Wahib Frank 19:32, 6 May 2007 (CDT)
User:Luigi Zanasi/Catalog of Italian cuisine
Nice job on the table, Luigi. I pasted in the content to Catalog of Italian cuisine. I am assuming you no longer need it so am deleting it. If I am in error, just let me know here and I will undelete it. —Stephen Ewen (Talk) 21:46, 3 August 2007 (CDT)
une petite trompette
Years ago I was in a Montreal restaurant (old-time Quebec costumes etc.) with some French (from France) friends. For dessert the waitress advised us in her charming accent that she recommended the "petite trempette" or "petite trompette", which cracked up my friends. I guess that to them this meant "a little infidelity" or some such. Whatever it was, however, it was delicious. My recollection is that it was served in a tall, narrow glass. It *might* have been folded over crepes with maple syrup but I dunno. When I was in Quebec City years later with my French wife we tried to find it again but couldn't. Any ideas? PS, what about "bleurets" or "airelles"? Hayford Peirce 13:53, 6 August 2007 (CDT)