Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Apples are traditional with pork, and the flavors, obviously, work well. Calvados is apple brandy but regular brandy or white wine will work. You have two choices with this dish…. Cook the pork just until done and still slightly pink in the middle or cook it an hour or two or three longer, until it … Continue reading…
This has been a wretched spring. It’s almost the end of May and we are, once again, lighting fires every night. Two weeks ago I wore shorts while I mowed the lawn and did the initial planting in the potager. I’m back to long pants and sweatshirts. For obvious reasons, we have not been doing … Continue reading…
It's been a strange spring, very wet and cool. My herb garden has reflected the weather: strange. The thyme is still dormant (or dead) but the sage is thriving. And that's why, in May I made braised pork – because it's cold. It's flavored with sage – because the sage has never looked nor tasted … Continue reading…
Three weeks ago it was -6C (22F) and snowing. Two weeks ago it was -11C (12F) and the ground was covered in snow. Two nights ago we had our last night below freezing and the forecast is continued warming. The high today was 12C (54C)…. The snow is gone, the grass is growing, the … Continue reading…
Things start going fast when there’s no waiting for drying time for plaster… Or floor boards. We (I got to help) finished papering the second wall, Then mon mari spent the rest of the week finishing ceiling trim (to small to photo) and staining floor boards….. Which then had to rest for 72 hours. (Thus … Continue reading…
We bought new house phones yesterday. That would be the 'royal we'. Mon mari couldn't be bothered to look at them. As he refuses to answer it if it rings, he didn't see the point in actually attempting to render an opinion. Since he knows nothing about phones (not having used one in years) … Continue reading…
I get three American magazines delivered to me here in France. My Discover magazine, which is a science magazine, always arrives on time, regular as a Swiss clock. My Saveur magazine, which is a food magazine, is somewhat less punctual. I received the October issue two weeks ago…. and the November issue 3 days later. … Continue reading…