Nude Blondes basking in the sun, and Veal Chops with Herbs, Lemon and Garlic

Yes, I know I shouldn’t have, but I couldn’t resist that title.

And it is true….

They’re not wearing anything and they are Blondes!

Blondes being the local beef cattle…. and the sun was shining.

In the Vendee the cattle were Charolais.

The local farmer just let them out into this pasture, cows, newly-born calves and bulls, and they appeared to be thoroughly enjoying themselves.

Basking in the sun.

Blondes

And after they enjoy a summer in the sun…..

In my opinion, the beef here is wonderful for braises and slow-cooking, but for the barbecue we like the veal.

It’s ‘country’ veal, which is grass fed, and butchered at an older age.  It’s the color of lamb or pork and very tender.  We prefer it medium rare, and lightly flavored.

Veal Chops with Herbs, Lemon and Garlic

Preparation and cooking time:  35 minutes
  
 Ingredients:

  • 2 veal chops, preferably center- cut and an inch thick
  • 2 tbs fresh lemon juice
  • 2 tbs olive oil
  • 2 garlic cloves
  • 2 tbs snipped fresh marjoram or oregano
  • Sea salt
  • Pepper
    Veal Chops

 Instructions:

  • Mince garlic. 
  • Snip herbs. 
  • Whisk olive oil, lemon juice, herbs and garlic.
  • Spoon over chops and allow to marinate for 20 – 30 minutes. 
  • Grill chops on barbecue for 3 – 5 minutes per side, depending on how thick and how done you want them or broil about the same amount of time. 
  • Brush once with any reserved marinade.
  • Sprinkle with a bit of sea salt, grind some pepper and serve.

Work continues on the dining room.  Now that the wallpaper is off, the walls appear to be in pretty good shape – just a bit of patching and work on the seams.

Of course a new floor needs to be laid and wiring done.  We like more than one outlet in a room.

Dining_room.

On the outside, the potager is doing well.  I continue to add string and twine to the top of the fence and put the little wooden fence around the bottom wherever the bunnies try digging.

And I continue to hope everything gets big before the bunnies get hungry.  For some reason they only munch on young plants.

Potager

The gates are done for the new fence.  Guapa is guarding the gate to the new herb garden.

Herb_garden
Doesn’t she look like a good dog?

Looks are deceiving.

Since the fince has been finished, Bonnie has not escaped…. But Guapa has, 3 times.

It seems she has a nose for finding the little nooks and crannies where mon mari forgot to finish attaching the fasteners.  We think it’s all secure now.

Maybe.

p

10 thoughts on “Nude Blondes basking in the sun, and Veal Chops with Herbs, Lemon and Garlic”

  1. The veal looks picture-perfect. More and more – veal is indeed butchered older – maybe the backlash from the public? Growing up with Italian food, veal and lamb were a mainstay. (And not as expensive). My garden looks paltry next to yours – what fun you will have!

  2. Dogs! What we do for them. We have chosen to have people house sit and dog sit for us while we are in France just so our sweet Daisy doesn’t have to suffer separation problems.

  3. Claudia, I agree about the older veal – and we love lamb. Garden is starting to produce food – love it!
    Veronica, thanks – we like it better than beef
    Pam, yes, she is… I have to watch them constantly LOL
    Marina, thaks ;-))
    Ina, lucky or us veal and lamb are plentiful and reasonable here
    manningroad, bunnies pre-empt any training
    Tanna,that would take all the fun out of life.
    Penny, we always had house sitters for our dogs in US, too…. Same reason. We have a really good kennel here.

  4. I remember last spring, when I put in my new veg garden, that the bunnies would tear it up even with the lattes fence. But then something funny happened, all the bunnies where gone. it took me about a month to figure it out and I was happy when I did. I had a great hawk that would hunt from the pine at the corner of the property…he is still doing a great job keeping my garden in one piece

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