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Braised Potatoes and Carrots with Bay Leaves, time to lighten up — 6 Comments

  1. We keep our Christmas tree up until the end of January, lol! The lights are a comfort to me…

    For some reason, I can’t get your blog on my Blogger reader feed, so I have to think to come here. And it’s funny, I just checked out this post and that is virtually exactly what I am cooking right at the moment! I am just steaming the veggies though — even simpler. I bet the broth gives a nice taste, though.

  2. You have inspired me – I am going to see if I can find any sparkling apple cider here in Marrakech – it is just what I feel like !! There is a big choice of French wine here so I may just be lucky !!

  3. Betty, we have to rearrange the furniture to make room for the tree – hubs wanted it back to normal. Plus, it didn’t need to get any dustier (we heat with wood)

    Sullimaybe, I do too… I do see my regular doc, but this is pretty comprehensive.

    Kate, I’m getting rather fond of sparkling cider. It’s pretty popular here.

  4. The recipe looks good, tasty, normal and simple to make. And simple is often tastiest. Shouldn’t one make simple vegetables, simple meats and complicated sauces?

    What’s complicated is finding French-style cider in North America. For the life of me, I can’t understand why it hasn’t taken off here.

    We have plenty of apples in North America.

    Tons of people are into micro-brewing, micro-distilling and micro-everything else.

    And we certainly like to booze it up here. You’d think the coast is clear to bring deux or brut cider to the USA.

    But it seems that everyone who has an idea to make cider here follows the more sour, less bubbly English style. I don’t get it.

    As far as I know, the only place to get French-style cidre is in Quebec, and that from a smallish number of producers.

    That Stella Artois (blecch, anyway) “cidre” now marketed in the USA is very English.

    /2015 rant off

  5. Dan, I never thought I liked cider until I had it in France. In the north, it’s traditionally served with Breton-style crepes (an open-face buckwheat crepe with ham and egg). I now love it. The hubs is slowly converting, but, that’s okay… more for me!