Split Pea Soup; Note to French Bloggers; News from the Front

Split Pea SoupPea_soup

I'm so excited.

My internet connection has worked two, count 'em, TWO, days in a row.

It's a record!

In honor of this stupendous occasion, here are the weekly house photos….

Slim progress this week: still peeing in the bushes; still walking like a drunken sailor across the floors; but there is hope.

First, though, my office is expanding.  I spend a whopping 3 hours a day in here, hoping to be online. 
Treasure it!

New_office_2

I had to find the printer so I could start making the mountain of copies for all our paperwork submissions…

Then I went in search of paper:

Boxes 

I think I'll just buy some….

I might have mentioned that the floor is not perfectly level:

Floor-level 

The metal 'level' is on 'flat floor', as it were, on this end and resting on the new braces on the far end.

And, yes, it is level.  That's the dip.

It also dips in the middle, so it's not an even unevenness….

Meaning mon mari has to measure and make the shims every 8 inches or so.

But, the good news is, though we no longer have a bread truck, we have a great bakery.

Bread

This is how we get our daily bread – actually, every other day.

Now, what would go really well with some crusty bread (I'm starting to hate that over-used phrase) on a cold night…..

Hmmm……

Split Pea Soup

I know this doesn't look like most people's idea of Split Pea Soup, but this is how I like it.

So there!

(It's been one of those days, don't cross me…)

I should add, this is extremely easy to make.  I really want to expand the instructions so you'll be duly impressed with my competence.

Split Pea Soup   makes 4 servings

1 1/4 cup split peas (8oz, 250gr)
6 cups water
2 thick slices Prosciutto, (6oz, 200gr) for most intense flavor or ham bone
1 large onion
3 carrots
2 medium potatoes (8 – 9oz, 275gr)
3 ribs celery

Cut the ham into chunks.  Cook the peas and ham in water for 45 minutes. Chop the onion, slice the carrots, celery and potatoes.  Add the vegetables to the soup and cook 45 minutes longer.

I actually use the local, dry-cured ham rather than Prosciutto.  One can't really get a ham bone here.

Note to all of my fellow French bloggers who do NOT live in the Vendee:

Have you been laughing at me all these years? 

Snickering when I complain about not having access to Asian foods?

Chortling when I bemoan the lack of fresh vegetables during some months?

Huh?  Have you?

Shame, shame, shame.

Here, in the cosmopolitan Lot et Garonne, I see lettuce in November, rows upon rows of exotic ingredients and fruits and vegetables that I haven't seen since I left Andorra.

Yesterday I saw green asparagus…. GREEN!  I never saw green asparagus in the Vendee in the spring let alone in winter.  I never even saw the white out of season.  EVER! 

You've been holding back on me.

Well, your dirty little secret is out. 

And you call yourself country-folk.

I bet you even have a toilet right inside your house.

Harrumph!!!!

Note to ALL bloggers:  Remember last year's Season's Eatings?  the secret food gift exchange between food bloggers?

Want to do it again?

Details tomorrow… Or the next day I'm on line.

11 thoughts on “Split Pea Soup; Note to French Bloggers; News from the Front”

  1. Thanks for the post. The soup is as intriguing as the floor problem. We lived in old houses in Stuttgart and Brussels, so I can sympathize. I’m glad, however, that we never moved into that “Fachwerk” house outside Stuttgart. Only a sailor could have been happy walking across those floors!

  2. Congrats on your long access to internet and your slowly leveling floors. Sorry about peeing outside but, hey, life’s an adventure, right? I remember Season’s Eatings quite well – it would be fun to do it again!

  3. Feliz día de Acción de Gracias!!!! He, he, just wanted to tell you in Spanish because I know you understand :D.
    I’m glad to see that things “start” to settle… you must be made out of iron… I don’t think I could deal with all this buzz and trouble! The toilet outside the house? This is how country houses here were built BEFORE THE WAR!!!!!!
    Katie, I would love to participate in Season’s eatings… couldn’t do it last year and love the idea!!!

  4. Ai, forgot about the soup… got so excited about the event….
    Any soup is fine with me… I adore soups and hams and peas, so yours fits my requirements 😀

  5. That’s MY kind of soup, Katie. The chunkier the better.
    Once again I find myself reading your posts all at once, late in the night then forget to leave a comment. I apologize for not letting you know I’ve been lurking. And I’m secretly jealous of the adventures you’re having. I know, you could have lived without some of them. But, trust me, it’s highly romantic stuff from where I’m sitting. Lack of Internet notwithstanding. That would drive me nuts.

  6. 4 Borders, I feel like a drunken sailor in this place!
    Zoomie, only one problem with being in such a wide open location and peeing outside. I hope they’re enjoying the show.
    Tanna, me either. Why I don’t make it every week I’ll never know.
    Val, turkey cutlets for us… and we’re a long way from the christening.
    Thank you Nuria ;-)) and please do participate….. I’ll be over to visit soon…
    Christint, it will be all so much better in retrospect… The internet thing IS driving me crazy
    I wish we could have, too Mimi, I have to get over and read about it now that I have access (most days). We are west of
    Cahors, south of
    Bergerac. I love this whole are and we’ve stayed near Cahors quite a few times.

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