Snowy Tales

We've been under snow for 4 days now and I must say, I love this incredibly quiet white world that rubs out all flaws - especially all the work that must still be done !!!! 

And on the other hand this is just far too early to have such incredibly cold spells! -11 yesterday morning! 

Our house with the barns and dovehouse nestling in the snow

For a girl born in sunny South Africa, this does get a bit hard to handle especially if it carries on for some time!

But what this also gave us was a WHITE CHRISTMAS!

I am not going to blabber on and on about recipes and food and and and today.

I think we should all just take some time to say thank you for being so priviledged to have great food, warm homes even in the snow, wonderful friends wishing us great things for the future year ahead, loving families and the list can carry on! All the wonderful things we share every day.

And take time to think of those without anything.

And I shall end with this quote that my friend Jana posted on her Facebook Page:

"What is Christmas? It is a tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace." - Agnes M Pharo.

Here's to sharing stacks with you in 2011

Life is about sharing

Bisous

Lynn

Off to Senegal

No no, am not off to Senegal in reality, it's just that I woke up this morning, with everything around me covered in frost, and somehow the magic of one's mind takes you along long forgotten paths.

Maybe it is the cold, crispy air that made me think of the most unforgettable meal I've had 'CHEZ AIDA', a tiny little café in the heart of the 'Goutte d'Or' area of Paris. Certainly not an area frequented by the chic Parisiennes as this it right up north in the city and known as 'Little Africa'. I went there on a similar cold crisp day with an old friend and had the most amazing Thiéboudienne!

Just the name allready evoke a trip to an exotic place and sometimes one does not need to be there in person, just preparing foreign-exotic dishes is travelling to different destinations!

Now, I know not many of you have heard of this dish, so I went on a big web hunt and found some recipes and info! And here goes:

 

http://www.whats4eats.com/fish/ceebu-jen-recipe gave such lovely explanations so I took the liberty to copy it here for you!

Thiéboudienne is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. A wide variety of vegetables and fish can be used, making ceebu jen an extremely versatile dish. Also spelled tiéboudienne, thiep bou dien, Ceebu jencep bu jën. (cheh-boo jen)

4 to 6 servings

• Whole fish (or fillets, see variations), cleaned -- about 2 pounds
• Parsley, finely chopped -- 1/4 cup
• Hot chile peppers, finely chopped -- 2 or 3
• Garlic, minced -- 2 or 3 cloves
• Salt and pepper -- to season
• Peanut, dendê or vegetable oil -- 1/4 cup
• Onions, chopped -- 2
• Tomato paste -- 1/4 cup
• Stock or water -- 5 cups
• Carrots, cut into rounds - 3
• Cabbage, cut into wedges -- 1/2 head
• Pumpkin or winter squash, peeled and cubed -- 1/2 pound
• Eggplant, cubed -- 1
• Rice -- 2 cups
• Salt and pepper -- to season
• Lemons, cut into wedges -- 3

Method

1. Rinse the fish inside and out with cool water and pat dry. Cut three diagonal slashes about 1/2 inch deep in each side of the fish. Mix the chopped parsley, chile peppers, garlic, salt and pepper and stuff the mixture (called roff) into the slashes on the fish.
2. Heat the oil in a large, deep pot over medium-high flame. Brown the fish on both sides in the hot oil and remove to a plate.
3. Add the chopped onions to the hot oil and saute until cooked through and just beginning to brown, 5 to 7 minutes. Stir in the tomato paste and about 1/4 cup of water and cook for another 2 to 3 minutes.
4. Stir in the stock or water, carrots, cabbage, pumpkin and eggplant and simmer over medium heat for 35 to 45 minutes, or until the vegetables are cooked through and tender. Add the browned fish and simmer for another 15 minutes or so. Remove the fish and vegetables and about 1 cup of the broth to a platter, cover and set in a warm oven.
5. Strain the remaining broth, discarding the solids. Add enough water to the broth to make 4 cups and return to heat. Bring the broth to a boil, stir in the rice and season with salt and pepper. Reduce heat to medium-low, cover and simmer for 20 minutes, or until the rice is cooked through and tender.
6. Spread the cooked rice in a large serving platter, including any crispy bits (the xooñ) sticking to the bottom of the pan. Spread the vegetables over the center of the rice and top with the fish. Finally, pour the reserved broth over all. Serve with lemon wedges. Ceebu jen is traditionally eaten with the hands from a common serving dish.

Variations

• Fish: You can use whole fish or fish fillets. Any firm white-fleshed fish works well. If using fillets, try marinating the fillets in the parsley mixture (roff) instead of using it as a stuffing, then add the roff to the sauteing onions. Most Senegalese also add small amounts of smoked, dried fish (guedge) and fermented snails (yete) to ceebu jen. They add an incomparable, smoky flavor.
• Vegetables: Use any vegetables you have on hand. Try yams, cassava, potatoes, green beans, zucchini, okra or bell peppers. You can use any hot chile pepper for heat, but Scotch bonnet peppers come closest to those used in Senegal.
• Ceebu Yapp (Beef with rice and vegetables): Marinate 2 pounds of stewing beef in the roff mixture for at least 1 hour. Brown the meat in the hot oil and set aside. Brown the onions and roff in the oil, then stir in the tomato paste as indicated. Add the stock or water and return the beef to the pot, but don't put in the vegetables yet. Simmer the beef for 1 to 1/2 hours. Then add the vegetables and 8 to 10 shelled hard-boiled eggs and simmer for 45 minutes. Continue with the recipe as indicated.
• The fish, vegetables and rice can also be served separately in the Western style.

The cuisine of Senegal has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing.

Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, pea, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous or simply eaten with bread.

Popular fresh juices are made from bissap, ginger, Buy (pronounced bouy) which is the fruit of the baobabmango, or other fruit or wild trees. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. tree also known as "monkey bread fruit",

 FROM : http://en.wikipedia.org/wiki/Senegalese_cuisine

http://kariborders.blogspot.com/recipes/recipes.html 

So happy travelling to you today !

Life's about sharing and I love sharing with you

Lynn

Dashing to the Dordogne (Feasting with the 'Marquis')

After a mad Saturday evening where we had the house filled with friends, then hopping out to the Opera in Vichy to see 'Les Ballets Trocadero' http://www.trockadero.org/, and back home for a very late night supper, we dashed to the Dordogne Sunday just after lunch.

The main purpose was to see our friend John who has been looking at property in a very beautiful village in the Dordogne region and who wanted the expert advise of his fellow Capricornian friend, Olivier. So you can imagine, 2 Capricorns together visiting century old properties - not a good thing!

But what I really want to share with you today is John's absolute incredible love for food! John is a Gourmand and a Gourmet!! John has had many lives - University lecturer, restaurateur and writer amongst other. A couple of years ago he published : Take 40 Fresh Crayfish......

http://www.timeslive.co.za/sundaytimes/article113584.ece

In the meantime, life has walked many different roads with him and after a 6 month stint in Asia the first half of this year, he has decided to settle in France for now. A country he knows and loves and appreciates as very few foreigners does.

On our arrival at his new temporary home in the beautiful town of Belvès, we were greeted with an apéritif and we then had the most amazing Thai curry.

The 2 boys at table with the delectable and easy Thai Curry

 THE RECIPE received from John via email this morning:
'For Thai curry, simply slice boneless skinless breasts (with mushrooms or thinly sliced courgettes) to simmer in curry mix which consists of tin of coconut milk, generous scoop of Thai curry paste (red or yellow or green), splashes of Thai fish sauce, kaffir lime leaves and lemon grass, water chestnuts, touch of brown sugar, and don't forget the fresh ginger! Fresh coriander cut on top to serve. Recipe in 'Take 40 Fresh Crayfish' !'

Monday, after a visit to the now ex property, we quickly ran back home in the cold drizzling rain, to sit down to another great meal : This time a lovely Risotto of girolles with anchovies, parmesan and once again washed down with divine wine!


But the prize went to the delicious dinner. I've been crossing 'Elizabeth David' for many a year and actually never got so far as to buy a recipe book of this incredible writer on food. John cooked 'Noisettes de Porc aux Pruneaux' (Pork Noisettes with prunes and cream sauce) from her book, 'French Provincial Cooking' and when I got home on Tuesday afternoon, I ordered it on the spot! 
 Read more about her: http://en.wikipedia.org/wiki/Elizabeth_David

In case you do not have her cookbook, here goes : 'Noisette de Porc aux Pruneaux'.
'This dish, a speciality of Tours, is a sumptuous one, rich and handsome in appearance as well as in it's flavours........' This is how she starts the write-up of the recipe.

Take 6 to 8 noisettes (John used filet mignon)
1 lb (500g) juicy prunes
1/2 bottle of wine (white Vouvray will be great)
1 tablespoon of red-currant jelly
1/2 pint (250 ml) of thick cream
a bit of butter
flour 
and seasonings.

Put prunes to steep in bowl covered with 1/2 pint (250 ml) of wine, supposed to be done overnight, but with good prunes half-day will be sufficient. Cover and put them in a very low oven to cook - an hour or more, the longer the better!

John, the 'Marquis of Belvès' divine pork dish

Season the pork
very well with freshly-milled pepper and salt and sprinkle each 'noisette' with flour. 
Melt butter in the pan, put in the meat, let it gently take colour on one side and turn. Keep the heat low - butter must not brown. After 10 minutes pour in the remaining white wine. Cover the pan. Cook very gently, covered on top of the stove for approximately 45 minutes to an hour.

Pour the juice from the prunes over the meat - this must be done over direct heat on top of the stove - keep the prunes hot in the oven.
When the juice has bubbled and reduced a little, transfer the meat to the serving dish and keep hot. (John kept the meat in the same pan) Add the red-current jelly and stir until it has dissolved. Pour in some of the cream, shake the pan and add a little more cream until the sauce is just beginning to get shiny and really thick.
John added steamed potatoes at this stage as well and according to Elizabeth, there should be enough sauce to cover the meat, but not the prunes!


A truely delicious and easy meal. Whilst the meal was simmering away, John took time to teach us the basics of a Chinese society game, Mahjong! Not only a divine cook, art collector, expert on Sade, but also a great teacher! And John loves sharing with others!

The beautiful antique Mahjong set on which he taught us the ropes

Here's to sharing amongst friends!


Life is about sharing
Bisous

Wilson the Piggy - Suite Ham!

Well it's a rainy autumn Sunday afternoon, we had wonderful oven roasted fish and steamed cucumber from the market in Vichy, all washed down with a bit too much delicious South African white wine and apart from being in bed with a great book, the next best thing is to share with you!

A couple of months ago I did a post on Wilson the Piggy if you remember (in January I think). Yesterday, Olivier sliced into Wilson's ham for the first time.

Now let me tell you how I've been pampering that ham! First, after spending about 30 days in a big salt jar, then rinced, we suspended the 2 hams of Wilson in a wired cage in the attic above the pool. An airy space so that it could dry out properly. Every week they were lovingly rubbed with a kind of grappa and I spiced them with a pepper mixture, especially around the bone. This went on for about 6 months. Then Wilson's hams were fetched by our friend Jean-Yves, and he placed his a an ash box for the next couple of months.

We eventually fetched our ham from him about a week ago, and were waiting for the right opportunity to slice into this air dried delicacy!

Olivier's old friends and his godchild arrived this past weekend and we decided that this was the perfect opportunity to inaugurate dear Wilson's ham!

And boy oh boy, what a joy!! Absolutely delicious and perfect as an aperitif on a autumny Saturday afternoon sharing with great friends in the lazy sun! But the whole process was captured by our friend Pascal and he kindly allowed us to place his video on the blog:

http://www.youtube.com/watch?v=A5sl5GzSETo

So guys, now you've seen it all!! And with this good night and it's always nice sharing with you!


Life is about sharing


Froggie hugs
Lynn

Blabbermouth was bustling.....

Hi you all

Just coming up to take some air as these last weeks shot past like an arrow and I cannot even begin to tell you about all the cooking that went on.

First we had Magic Marita, a South African writer living in Provence with her French Husband Alain and their four kids and a cat. Marita was presenting a 13 part series on South Africans in France and what they cook - called 'Marita Kook' and it will be broadcasted in South Africa in January.
You can follow Marita through her website
http://www.maritavandervyver.info/
her blog, http://www.maritareadingspace.blogspot.com/ or her Facebook Group  http://www.facebook.com/#!/group.php?gid=78346169084

Marita and Alain's Cookbook, Summerfood in Provence has just appeared on the shelves in South Africa! A MUST!!

You can follow what's happening about the kykNet series 'Marita Kook'  (in Afrikaans) on their blog:
http://onskookfrans.blogspot.com/2010/10/welkom-en-lekker-saamkook-jaco.html

Was very nervy as I do not like being in front of the lens - am always the one snapping away - and here not just a 'photo' lens but a camera rolling along in my kitchen! I do not think any of you had any idea what my kitchen looked like at the end of the season! Books piled up, papers, invoices, notes, makeup, shoes,............ So my job was to get my kitchen in tip top shape for Magic Marita and the A team from kykNet.  It did help that I sent a few lines to their blog every now and then and called myself  'Babbelbek' or 'Blabbermouth'

And when DDAY arrived it was lots and lots of fun! Marita is so natural and amazing and it felt like we've been doing this for years and it just went off like a dream! Antoinette, one of the co-producers of the program, did a couple of shots and I shall include them here (Thank you Antoinette!! all the pics in this post is by her!)

I did an adapted menu with local products and a slight South African influence:
Little mustard cakes from Charroux, a beautiful medieval village not far from us, for the apéritif.
Then fish bobotie in a springroll with home made chutney
Followed by sweet and sour Quails - poached in a wine-cranberry sauce and then roasted in the oven just before serving

We also had Tracy from the Food Studio in Cape Town (http://www.foodstudio.co.za/) and her cookgroup that came for lunch on Dday and it was wonderful sharing this experience with them! Thanks to all it went off so well and on time and here's to Magic Marita, Antoinette and Marike, the producers, Jacques and David the cameramen, my darling husband Olivier always drawn into the running whirlwind life of his wife!

 Life's too short not to have fun and not to share!

Next post will be about Pam, the Gypsy Chef and the Second Groovy Gang!

Bisous

Ode to my French teacher Irène

When we first moved to this property just over 8 years ago, little did I know that our new neighbour will become my French Teacher.

In South Africa, when you move into a new house, normally the neighbour comes over with a tray or drinks to bid you welcome. In France, the custom is totally different! The neighbours wait for you to invite them over to introduce yourself. This is what we did a coldish day in September 2002.

Irène stayed all by herself in a rather huge Napoleonic style house up on the hill above our property. She was direct and lively and we 'clicked' straight away. She also had an intense love for and understanding of the French language. I then asked her if she could help me with my very poor written French and so a weekly institution started. One week at her place, one week at our place.
She introduced me to wonderful authors, new and classic, and I did my 'dictations' with pure delight - her telling me lots of anecdotes about the authors or the caracters etc.

 Irène on the far left next to me taken last March

Our weekly meetings also revolved around either a cup of tea, or depending on the time of day, we might take an 'apéro' together! Her favourite was 'Floc de Gascogne' http://en.wikipedia.org/wiki/Floc_de_Gascogne

We did not just meet to do French, Irène also joined us for many a meal here Aux Jardins des Thevenets and we even spent a Christmas together.When I cooked jam, she'll always have a pot or two, or a jar of chutney and she kept empty jars for me for my future cooking.
I used to mow her fields with my tractor and she could cook an amazing Cassoulet with the right beans from Tarbes.

Irène was witty and called a spade a spade. She loved reading, and travelling and nothing could get her away from her television when there was a rugby match. And she had the very sexy 'Dieux des Stades' calendar sitting on her piano! She loved music. She loved selling things at the brocantes in the summer. She loved birds and just knew a lot about everything from Greek mythology to the stories of the locals in our village. Irène loved sharing her knowledge.

Irène was not just any neighbour, she was my friend.
Irène passed away last night and I shall miss her very much in my life.

Here's to you dear teacher! You might give them hell up there!

I shall miss sharing with you

Sundays...... and the memories of sharing

My maternal grandparents had a farm near a town called George, around 400 km's from Cape Town towards the east. A region we call the Garden Route as it is so beautiful between mountain and sea.
Not one of those huge 1000 hectares machines, but a very modest tiny small place with fields falling down into a beautiful river and an hours walk to the sea! Still one of my favourite places called Harold's Bay.
http://virtualgardenroute.co.za/vtours/perlemoen/harold%27s%20bay/_flash/haroldsbay.html

The Sundays of my childhood were very special. My granny on the farm (ouma plaas) was behind the cooking pots from early morning. In those days no telephones, emails, skype, cellphones etc and we used to ask her who's coming for lunch. In general her answer was, I don't know, but you'll see. And sure thing, after church the cars started pulling up and in the end, her tiny kitchen with it's huge Aga, used to spatter and boil and cook and produce food for between 20 to 30 persons.
One of my favourites was when she took the bread out of the oven and having a huge slice with butter melting all over your fingers.
And the aroma of her burning her coffee beans in a small black pot on the coals outside the house.
Smells that stay with you for the rest of your life. And then, many years later, you happen to stumble upon an Ethiopian restaurant in Paris where the hostess burns her coffee beans in a tiny pan and walks around the room with the fumes and smells taking you back to your childhood. How wonderful to be small again.

What a joy.
But the lesson was learned
My grandparents shared the little they had with those they loved!
That's what life's all about.
Sharing

ps And it's nice to share some memories with you on a Sunday evening when I'm feeling a bit homesick for Africa.

Blackberries - not the 'phone' kind!

Since I last spoke to you in August, doing my 'mea culpa' about not getting out posts more often, we took a very small break to a teeny weeny island just off the West coast of France, Ile de Groix. I promise to tell you more about that and the seafood and oysters! 

Having just got back home, and for the first time in months with a couple of hours free after guests leaving and the next batch arriving, I took a delicious long walk around our property, followed by Lili the pest! 

And harvested the last of the Blackberries. 

They are lush and plump and although the ripes ones has been eaten by birds or fallen on the ground, I still have enough to make some 'confiture' and some 'Crème de Mûre'.

 
Now I shall share with you today, Martine, our help's very delicious and easy Confiture recipe! She's asked me to tell you all that it has been a best kept secret for many years but that she's willing to share it now!

So here goes (in Martine's words):

Send your husband to pick the blackberries

Wash them, and then blend them in a mixer with half a glass of water.

Weigh this mixture and use 1 kg of sugar per 1 kg of berries

Bring to the boil and cook for 5 minutes. Put in sterilised jars

Absolutely delicious!!!

(I have in the past added star anis to the mixture whilst cooking and it gives it a lovely flavour)

I use this confiture in my very easy blini recipe to make a sweet blini for dessert - put some fresh berries on the blini with a touch of cream, add some 'crème de mûre' and home made fatfree berry icecream! (Mix your fatfree yogurt with a little bit of confiture and freeze it! Easy as pie!)

 

Now a very quick and easy 'Crème de Mûre' recipe :
1 kg blackberries
1 liter redwine
800 gr sugar
1 glass of fruit alcohol
2 blackcurrent leaves

Put the blackberries in a big salad bowl and crush them a bit. Add the redwine, the alcohol and the blackcurrent leaves, let it steep for 5 days, stirring it every now and then.

Filter the mixture and put, with the sugar, in a pan. Bring to the boil and cook for 5 minutes. Let it cool down and bottle it. Best to leave for about a week and then, Kir with Crème de Mûre!! 

I wish you all a great harvest!


Life is about sharing and I wish I could share a glass of Kir with Crème de Mûre with you all soon!


Bisous
Lynn

Awesome Auvergne - to discover for sure!!

I know I know, I have not been very active on my blog, but hey, this is summertime, our busy time, and our guesthouse full full with lovely guest from far and wide despite the terrible weather!

We did however take a small break early June to celebrate our 15th wedding anniversary.

Instead of going off to some far exotic destination, we decided to discover a bit more of our lovely Auvergne region. The first day, a rainy meander brought us to our first great discover: Les Glycines, a delightful restaurant hidden in a tiny village, with the best organic home produced Salers meat ever tasted! And this thanks to: http://www.lefooding.com. Whenever you are visiting France, do look at this great website to find great hidden treasures!

 

The Salers with it's delectable 'Aligot'

Their write-up about Les Glycines:

Les Glycines

Le bourg 15400 ST ETIENNE DE CHOMEIL T 04 71 78 32 62 Cuisine fouchtra

Catégorie Terroirs, fruits de mer... Horaires Tous les jours, de midi à 13h30, le soir sur réservation.

Organic wine, slow-cooked veal, curled aligot, lots of attention… All that for a small price... Jean-François Pécoul finit de servir un coup de blanc (bio) aux habitués du comptoir, abandonne l’épicerie un instant et remet sa toque. La salle de restaurant est confortable et fraîche, même quand le soleil tape sur le vieux relais de poste. Au menu « touristique » de l’été, à 15 € (entrée, fromage, dessert et cuvée du patron comprise – un petit saint-pourçain tout frais), un coufidou de veau bio aux girolles mariné pendant des heures, et un aligot qui s’enroule autour de la fourchette et fond sous la langue. Quant à la cassolette d’écrevisses, elle arrive avec une serviette assortie qu’on vous attache avec amour autour du cou, et qui pourra resservir pour le sandre au Noilly Prat et la terrine d’agrumes maison, dont le secret de la texture est bien gardé (au menu à 25 €). // C.T. In particular, I've been so impatient to discover the Eco-Lodge and Spa of the Lac du Pecher, our stop for two nights.   Landscape around the lake with the Eco-Lodge and Spa in the distance http://www.ecolodge-france.com/ Laurence and Daniel both worked in Megève in the tourism industry for a long time and took the plunge a couple of months ago when they took over an Auberge on the decline and turned it into a beautiful 'Eco-Lodge and Spa' situated on a remote lake, called the Lac du Pecher in the Cantal region of Auvergne. Lucky for us a mere 2 hour drive away! Not lucky for us the weather, but despite the rainy days we had a wonderful time. A warm welcome from this couple who has been taking car of the restoration of the 12 rooms and the environs on this beautiful lake. We were treated like royalty and our room was delicious and cosy.  View from our room onto the lake Such a pleasure to sit in the jacuzzi overlooking a beautiful landscape and taking time in the sauna - total luxury for us always running around looking after others. And they managed to find a young chef who is out of this world! Inventive and creative and delicious and beautiful to look at!!!!!!!!! He uses local products in particular Olivier had as a starter, fresh asparagus rolled in Auvergne ham on blond lentils from St Flour. My beetroot soup was wonderful and then we had rolled lamb with a divine garlic crème! (Infuse your garlic in milk, boil it together and then mix with egg and bake in oven 'au bain marie') The desserts apart from begin delicious, was also spectacular! In a nutshell, sharing with you two days far to short at this lovely adress: L'ecolodge du Lac du Pecher! Life is about sharing Bisous Lynn ps will get my act together and let you know all about our evening spent at the Michelin star restaurant and hotel of Serge Vieira! Also in AUVERGNE!

The Merry Month of May

Well, this Merry Month of May started off with the coldest spell that I've ever had in my 20 years of living in France (for a spring that is)! 

Yesterday, the Broom and Hawthorne in Bloom had snowflakes dusting the petals. And all the shrubs in the garden had their heads drooping under heavy cristal raindrops.

The beautiful old Hawthorne tree at the bottom of our fields looking like a bridal bouquet

But somehow this does not curb the increbdible joy in the air. Birds twittering away from early morning, the nightlark singing his song when you put on a light in the middle of the night, ants scurrying around, deer grunting and galloping in the fields. 

A lovely lively lushness all around!

And this morning when I started my post, I had a peep at Anali's blog and found this:

"I asked her what her secret was to living to 80 years old and remaining beautiful and young-looking. She told me that she loved the outdoors, and she loved beautiful things. 'I just like looking at beautiful things.'"

  http://analisfirstamendment.blogspot.com/2010/05/just-some-random-pretty.html

Anali again was inspired by this incredible lady, Karen Walrond :
http://www.chookooloonks.com/blog/2010/5/3/random-thoughts-the-kind-of-person-i-am-so-far.html 

And this just made me realise once again how powerful sharing really is! Real sharing - even of little things. And that's why I love sharing with you - especially the 'beautiful things' like the words of the 2 ladies above!

And may the sun of the merry month of May share her rays with us again!

Life is about sharing
Bisous
Lynn

Paris and Lucien and Georges!

A visit to Paris, no matter how quick, always gives me so much energy and really recharge my batteries as was the case last week when we did a very quick 'aller-retour'. The main reason was to see the Lucien Freud exhibition - for those of you planning to come to Paris in the next couple of months, this is an absolute MUST!

But then no visit to the Centre Pompidou goes without either just having a peep from the rooftop terrace with the most exquisite view of  Paris or, if you have a bit of time, lunching at this divine rooftop restaurant called:

GEORGES (Abstraction Surface)

We decided to spoil ourselves and for the starter had 

Foie Gras de Canard for 2 

followed by 
Saint-Jacques (Scallops) tradition Provençale for Olivier and 

Spicy Lobster Pasta for myself! 

Accompanied by  a delicious bottle of Viognier.

Bonheur complet!!

With a ray of sun, a splendid view of Paris rooftops, I shared a delectable moment with the very special man in my life!

 Now all is back to reality and we are steaming into our busy season, so my postings might become a bit more sparse! But please do not give up on me!

I shall try and share with you when I can!!

Incredible view from the terrace

 

Life is about sharing

Bisous

Lynn

GAPERON = Garlic Galore !!

My writer friend Marita, living in the south of France with her froggie husband Alain, wrote in one of her books 'Where the heart is' about Alain making Aïoli and adding even more garlic than what the recipe required.

(http://www.maritavandervyver.info/html/reviews/reviews_eng.html)

Well, on Saturday I had an outing with our local Auvergne 'Slowfood' group and we visited the last 'artisanal' producer of a very local cheese, Gaperon d'Auvergne. (there are of course industrial producers making this cheese with pasturised milk). Gaperon is made of unpasturised cow's milk, garlic and pepper! Alain would've loved this visit!!

Patricia Ribier and her partner peels more than 350 kilograms of garlic per year as this is one of the ingredients, along with pepper, going into this very delicious cheese. You must of course like garlic. The suble flavour when you bite into the Gaperon is a one off expercience!

To obtain this delightful cheese, they use a mix of milk - Beautiful gray-brown 'Brune des Alpes' cows and Black and White Holsteins. This makes for a creamy but not too creamy milk with a high protein content.


After the cream is skimmed off, Patricia puts huge ladles full in thin cotton bags where it is hung for a day or two. Then the subtle process of mixing the garlic an pepper into this creamy cheese. Her very private secret recipe. And then more hanging in a 'sauna' like room untill ready to go off to the markets or to various 'maitre fromager' who order this delicious cheese directly from Patricia

We were treated to Gaperon in various stages of finition and I must say, that it is a difficult choice. A toss-up between the very fresh mixture - almost a creamcheese with the garlic and pepper very present -or the Gaperon that has been stored for 4 months! A divine mixture of mature cheese with the garlic less present!

What heaven it is to live in France!! Do come over for a tasting!!

Life is about sharing
Bisous
Lynn

Easter and the art of sharing joy and sorrow..............

It is not often that we rent the house to a family as a whole, but it happened this easter. I was contacted months ago by a lovely lady wanting to organise a surprise for her mother's 70th Birthday.

As usual this means lots of hard work and organisation and last week I was running around like a mad hatter to finalise everything.

First the children and grandchildren arrived on the gray saturday afternoon and then we had to hide the cars etc as this was a surprise. The whole family (11) hid in the bathroom when the granparents arrived.

What joy on the faces!! Laughter and and........

Saturday night I did a big meal with bobotie and quails and cheese and and with lots of frills and fancies and Pascal from our local café made 2 divine cakes.

On Sunday night instead of the normal 'Easter Lamb' I made them a very perfumed Lamb Curry with Basmati rice and my chocolat/chesnut hearts decorated with porcupine quills. 

Always a winner.

Monday they all lunched at the local café and monday night the parent's friends arrived for another 2 days of fiesta!

But the thing that really made this weekend so intense is that it is the first time this family got together after a very big drama in which they lost 2 small girls in a fire at the grandparents home. As the father of the girls cannot face going back there, they reunited here. The wonderful thing is that this couple who lost their children, faced their pain, and now have a beautiful baby boy. Obviously the center of attraction for all around! 

Being so close to everyone, we totally shared in their pain and in their joy of getting together again. 

And of course wonderful things happens in the kitchen. The sharing of all their stories whilst I'm behind the pots cooking away!

So intense!

And that is what makes life so incredible. 

Sharing sorrow and joy.

Life is about sharing

I am so privileged to share this with you

Bisous

Lynn

Meandre on the Canal du Midi

What a pity that nice things never lasts very long and always comes to an end?

This past weekend we were invited by my dear longtime friend, Olivier Baudry (used to be called Cape Froggy and now Canal Froggy) and his lovely partner Gladys, to navigate with them on the Canal du Midi!

Breaking away for a weekend from our B and B here in the countryside near Vichy is not an easy thing and then we still had to get back quick quick on Sunday for another friend's 50th birthday lunch, cutting this little excursion far too short!!

Well, all I can say is that we were totally spoilt for 2 days. Apart from the wind that did not quite play along, we had an amazing time, taking time seeing the world going by. A rarity for us, always on the run! Beautiful trees with their knobbly root fingers stretching far into the canal lined the stretch we did on this incredible feature, the Midi Canal finished and inaugurated the 15th of May 1681! More that 300 years old.

This all on the beautiful Hotel Barge Alegria (http://www.hotelbargealegria.com) that Olivier bought and converted more than 2 years ago and charters for very small exclusive groups (4 pax max) on this beautiful engineering wonder!

As usual a lot about this engineering feat can be found on my favourite website : http://en.wikipedia.org/wiki/Canal_du_Midi

 

My Olivier enjoying his coffee next to one of the big portholes in the lounge 

Gladys, Olivier's partner is not only a very smart lady, she is also an amazing chef and if I tell you the menu she prepared for us, you'll all be jealous!

Friday night: Starter - Goat cheese sprinkled with 'herbes de provence' on bread roasted under the grill, served with a fresh salad AND goat cheese icecream! Yes! This absolutely divine.

Main course - Filet Mignon with a Coffee sauce! YES! and the recipe will follow below, served with endives braised in an orange sauce

Dessert - Coconut Flans (steamed in a pot and not done in the over. I must still get this recipe though!)

Saturday lunch:

Gladys made a quick and easy mango achard that was gobbled up as a starter, then delicious pan fried prawns served with a creamy garlic, onion and lemon-grass sauce on basmati rice cooked to perfection and to end this lovely lunch, a very easy thin apple tart. (Roll out your puff pastry in a round tart tin, spread cooked condensed milk mixed with salt on the bottom - in France we get what they call 'Confiture de lait au beurre salée!' , arrange your thinly sliced apples on top and bake it in the oven until done - about 15 - 20 minutes! Quick and easy and DELICIOUS!)

Saturday night I had another belated birthday dinner!! So spoilt!!! (but maybe I deserved it!)

After a profusion of little snacks accompanied with an Organic Champagne produced by a friend's aunt, Gladys served us a local dish, a Bull Stew! (Gardiane de Taureau) Very much like a bourguignonne, the bull meat is macerated in red wine with herbs for a couple of hours and then slowly simmered for some more hours and served with simply boiled potatoes. Olivier then spoilt us even further by taking out one of his precious bottles of South African redwine - a Rust en Vrede Cabernet Sauvignon.

Manoeuvring through the narrowest bridge at Capestang

What great hosts, animated conversations, splendid meals all served with perfectly matched wines. Olivier has done a wonderful job finding great local producers. Some of them they also visit with their guests whilst doing their excursions on the Canal. 

Bravo to our Captain Olivier (who navigated through one of the narrowest  bridges on the canal with such style) And his lovely Gladys for her amazing welcome and great culinary skills (and in a small scully one must know what to do to)! A moment to savour!
Life's about Sharing
Bisous
Lynn
ps if this adventure tempts you, do not hesitate to contact Olivier as he has special prices up his sleeve!! email: olibaudry@aol.com

Gladys manoeuvring in her scully

And now for the filet mignon (pork fillet) with coffee sauce :

Roll your filet mignon in grinded coffee beans with pepper added.

Brown it in a hot pan and before putting it aside to finish the cooking in the oven (about 15 minutes), scrape off the coffee bean mixture into the pan.

Add a small glass of Cognac to this mixture in the pan and flame it. Add a glass of white wine and simmer for a while. Add cream and just before serving, add a small cup of coffee (espresso)! Absolutely sumptuous