Very interesting about the Occitan words ending with S, Monique! What about names - Dumas, Dreyfus, Degas?

Does anyone make a tian? It sounds like something I'd like to add to the weekly round.

I make risotto in a pressure cooker, being terribly lazy and having to drag myself away from writing to cook. The pesto sounds like an interesting addition; best pesto I know is made with seaweed and sold by Blazing Salads in Dublin. I approached it with caution but became a wild-eyed convert after tasting it.