First: A contest!
Yes, I know…..
But I’m not telling….
I will tell you that it’s very old, very French and very, um, useful.
Just to make it interesting, the first person that correctly identifies it wins ……
A cookbook: Williams-Sonoma ‘Hors d’Oeuvre’
The friends we were sharing a booth with at the boot sale (vide grenier, garage sale, yard sale) had it….Didn’t sell.
A vide grenier (empty attic) is the communal equivalent of an estate sale.
If they tell you to be there between 7 and 8, be there by 7.
If it opens at 9 be ready for your first customer before 8.
At least half the stuff you sell is to other stall holders… Try not to go home with more than you brought.
Most of the Brits come before lunch and spend money.
Most of the French come after lunch and don’t.
All of the professionals (of which there weren’t supposed to be any) go home during lunch… See above.
Oh yes, during lunch there is no one anywhere – except at the sausage stand.
Things that I thought would jump off the table didn’t get touched: cute and originally expensive American knickknack/collectible stuff, cheap paperbacks, games.
Things that I thought would never sell (but why not try) disappeared to shouts of glee: KLM little Dutch houses – given away as free gifts on long flights, books on the Smithsonian, old atlases (U.S.S.R?).
Even if it’s cloudy, sunscreen is needed.
Well, that last bit is pretty well known but it seemed to escape me in the thrill of selling my precious possessions for 50 cents each….
Brits will haggle: price – offer – counteroffer – sale.
French won’t: price – offer – counteroffer – shrug and walk away.
French provide clean, real bathrooms with toilet paper…. that are still clean at the end of the day. Most important!
For the record, we went home with far less then we arrived with – I only bought 1 small vase and no books, and over 125 euros!
We declared it a success. And it was fun besides!
Last spring I did a post on pickled beets (beetroot).
We can’t actually buy them raw here (strange, isn’t it?), but they are available cooked, either already packaged or in a large bowl, with a big fork to use to pick them out.
I had been seeing so many wonderful recipes using beetroot on Pille’s blog, Nami Nami, I finally succumbed and bought some.
They can be a bit messy to cook, and tend to stain everything a lovely red, but with all the work done?
How easy is that?
Beet (root) and Chevre Salad
Slice beets and cut slices into halves or quarters. Toss with 3/4 of the vinaigrette and arrange on a plate. Add sliced goat cheese. Sprinkle with chives and drizzle with remaining vinaigrette.
2 tbs Balsamic wine vinegar
1 tsp Dijon-style mustard
1/2 tsp sugar
3 tbs good olive oil
In small bowl whisk mustard, sugar and vinegar. Slowly add oil whisking constantly.
I was amazed at how well the earthy flavor of the beets went with the slight sharpness of the chevre!
Now, back to the contest: leave your guesses in the comments….
First right guess wins!