Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
We decided to move to Andorra while we were living in Ireland. So, naturally, we immediately started Spanish language lessons. Our teacher was a young woman from Valencia (pronounced ba-LEN-thia) who had followed her Irish boyfriend home from a holiday. The thing that amazed her most about Ireland was that there were no fruit bowls … Continue reading…
To keep you entertained whilst I’m in the mountains… Here’s one from the archives: Fox Hunting is no longer legal in Britain. It is, of course, still perfectly legal to put on the pretty red jackets and go madly galloping across the countryside on horses, blowing horns. And, of course, it’s still perfectly legal to … Continue reading…
I ate the entire harvest of our pomegranate tree the other afternoon. It was delicious. Apparently, one is not supposed to trim pomegranate trees in the spring. We trimmed ours. This was our entire harvest. On the other hand, we have two ten-gallon buckets full of walnuts and left as many on the ground. As … Continue reading…
I’ve had a little, niggling worry at the back of my mind for the last several months. When we left the Vendée, we made certain that we knew how to change our address for all the proper French governmental agencies. Most of it could be be done online, but some, like our Carte de Sejour, … Continue reading…
Paprika: pantry in a can. One of the challenges of cooking in a temporary kitchen, as I’ve been doing for the past 4 months, is not having access to a pantry full of herbs and spices. Under normal circumstances my freezer would be well-stocked with frozen herbs from my summer herb garden, and my pantry … Continue reading…
The weather turned warm last week. I have no place to keep my food. Before I go further… Have you voted yet? For me? in the Food Blog Awards? Please? Shameless begging out of the way… Have I complained about the refrigerator in Vlad’s House yet? I realize that I was going to stop complaining… … Continue reading…
Filet Mignon with Shallot and Red Wine Reduction Revelation number 1: French butchers go through string as fast as French bureaucrats go through paper. It has long been accepted, at least by those of us who carry around thick folders stuffed full of numerous copies of document wherever we go, (aka: non-EU French residents) that … Continue reading…