Too Many Chefs

I love roasted chestnuts, but I have to say I've never managed to do them as well as the experts with a big can in a supermarket trolley that sell them on the streets of Paris. Mine always seem so much more difficult to peel! Still, delicious as you say and worth a bit of effort! (Unless you are making chestnut stuffing, in which case I highly recommend the vaccuum packed cooked ones that will cut about an hour and a half from your preparation time...)

Well. I mentioned to my husband (also a Barrett) that we could roast chestnuts on the grill (he loves to grill) and he made a face. After all this time, I've just learned that he hates chestnuts.

I wonder how he feels about the Chestnut Soup I've been making every Christmas?

Well. I mentioned to my husband (also a Barrett) that we could roast chestnuts on the grill (he loves to grill) and he made a face. After all this time, I've just learned that he hates chestnuts.

I wonder how he feels about the Chestnut Soup I've been making every Christmas?

Mmm. I can relate to the fond memories. One of my early childhood memories is from when I was 2 (or less?) on the Winter streets of London, my mother buying a cone of freshly roasted chestnuts. The memory of the smell is like a texture in my mind. Mmmmm. I'm going to have to fire up the grill for this -- I've never tried making them that way. Thank you!

Mmm. I can relate to the fond memories. One of my early childhood memories is from when I was 2 (or less?) on the Winter streets of London, my mother buying a cone of freshly roasted chestnuts. The memory of the smell is like a texture in my mind. Mmmmm. I'm going to have to fire up the grill for this -- I've never tried making them that way. Thank you!