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We all need inspiration. For everything we do. Whether it is for hanging on when life is difficult or getting out of bed when we are depressed… Even when times are good, we flourish even more when inspiration hits us from a different angle. I believe we can’t sit and wait for inspiration, but we need to constantly be in search of it. We need to be open to it.

Something as simple as a sandwich can be created from a burst of inspiration and sometimes from the most unexpected source. Read further down below about the following sandwiches, created by MArinell and Liandri, 12 and 10 years old at the time.

…”arnie” sandwich – jingle all the way

My humble way of being open to inspiration, is to always have a pencil  and note-book in hand. I even read a book with a pencil, underlining even the simplest phrase if it means something to me. I write down things I hear people say in the bar that I find has meaning for me. I write down a saying that I read on a bill board or an advertisement. I pull off the road and grab the pencil in the door pocket to write down something that has just “hit” me.  I wake up at night and write down a dream or a thought, I scribble when I drink coffee in town, I never take a walk by the Loire without a pencil and paper…in short, every moment is a pencil and note-book moment! A moment for a fresh idea. For a flare of inspiration. Do I act on them…all these ideas and inspiration? Sadly no, not always immedaitely, but I have them somewhere scribbled down in a little note-book in my house and I will fall upon it some time or another.

If you don’t have a pencil and note-book, get one soon and take down all your thoughts and ideas, colours you see, shapes you see, things you hear. Have little notebooks in as many corners of your house and office and car and bag and bicycle as possible, hands on, just for the taking. And stick ons. To mark the pages of books you read, articles, recipes, ideas. Our bookshelves are marked with books and their little colourful “flags”…people come over and they choose a book with a little flag, wanting to see what page is marked! Some interesting conversations have followed from that.

When our daughters were about 12  and 10 years, we were watching an Arnold Schwarzenegger movie one evening. They then decided to make sandwiches  for dinner and they named them  “Arnie” sandwiches…so we have Terminator  sandwiches and Jingle all the way, and Predator and Kindergarten cop. Their own creations, their own work, their own handwriting in my recipe book….the inspiration? A wild man with a heavy accent in a silly movie! And the sandwiches? Absolutely divine!

In your little note-books of inspiration, you can makelittle sketches of what you would like your dish to look like(no Picasso necessary, for your eyes only!) play with ingredients, colours, layers, flavours. Fill a basket by the television with books and stick-ons and pencils, so you can just reach out and grab a notebook and pencil to pen down some ideas, scribble…don’t just watch television zombie-like!

Keep cards of restaurants and recipe cards and photos of food and all kinds of memorabiliathat can trigger some inspiration, in some nice old tins or boxes or drawers – a place where you “visit” often and can dig for some fresh ideas and originality.

Hang and pin your inspirations on notice boards…in your pantry, above your desk, in your bedroom by your bed, by the telephone, by the computer, in your bathroom…

Inspiration and ideas are as alive as we make them be. They are ever-changing. They have wings and will fly away if we, the creators, don’t pin them down. Have fun in creating new recipes…your own!

Trucs et astuces de nos grand-mères:

pour dorer un gâteau si vous manquez d jaune d’œuf, vous pouvez le badigeonner de lait.

Milk can be used instead of an egg white to paint over a tart crust or cookies or cake in order to have it baked golden brown.

Time again for some  December ambiance!

After putting up our tree we enjoy a candle lit dinner with music and good wishes for the season. It has been our family tradition for many years to put up our tree on the first day if December and light a candle every night for the whole month of December for someone  – people who aren’t with us any more, people who are still with us…This year is no exception. We finish our evening with a small and light dessert. A white chocolate panacotta and dark chocolate mousse – a combination of light dark chocolate mousse and the contrasting white panacotta with smoother texture.  The mousse is the only chocolate mousse I’ll ever make and it comes from the collection of chocolate desserts from Pierre Hermes. I’ve been making it for years and haven’t yet come across any better, any lighter, any more delicious! the panacotta is simple and classic with some white chocolate added.

Suggestions:

  • Don’t overwork any mousse! Always stir gently until just mixed.
  • Never boil chocolate, melt at gentle heat in the microwave or over simmering water until just melted. It melts from the inside outwards, so ti will still hold its shape, but the inside will already be melted. Stir often.
  • Use older egg whites for better lightness(as well as nicer meringeus).
  • Use egg whites at room temperature.
  • Mix egg whites into the chocolate mixture as follows: Scoop a third of the beaten egg whites into the chcolate and whisk to make the mixture lighter and easier to fold in the rest of the egg whites. Fold in the egg whites with a big whisk in a figure eight shape, without whisking. Fold in until JUST mixed. don’t overwork!
  • A mousse gets heavier the longer it stands. I usually serve a mousse within a day. Of course it can be eaten afterwards, but it is more creamier and has lost that lightness that is so typical of a mousse.
  • Decorate with some chcolate petals or sprinkle some golden flakes over the top.

I took my husband and his saw down to the Loire and we came back with with some tree brances covered with moss. It was to be our tree for this year. I enjoy a live tree, and this year was one made fom some dried brances from our own river across the road. It always feels special to go and pick up some branches by the Loire, come back home, stick them into a garden urn and hang them with decorations and fairy lights.

See previous years are at First day of December and December ambiance 2008 with cinnamon dumplings

…noël 2009…

…reading and looking…

…some glitter…

…moss from the garden and old postcards…

…just some prettiness…

…colour from dried hydrangeas…

…christmas dinner from 2008…

…Tokala and Ayiani in the snow…

…la neige au bord de la loire…

…la loire and two of us…

… chocolat chaud devant la cheminée…

* Trucs et astuces de grand-mères.

* To ice a cake easier – dilute a bit of smooth apricot jam(without chunks of fruit) with a little water, warm, add a noisette of butter and cover the cake before covering with icing.

I sometimes serve individual cheese platters for the cheese course after the plat principal. I find it is easier to serve cheese this way, than having a heavy cheese board or platter going around at the table with each person having to find a place to rest the platter and cut his cheese. Along with the individual portions, I keep the platter close by, for those who want an extra helping and so the cheeses and their names can be seen.

…plat du fromage…

..st, marcellin, corsu vecchiu, tete de moine, morbier, fourme d’ambert, mango, kiwi and quince paté…

cheese plate

Suggestions:

  1. Serve small helpings of diced fruit in season along with your cheese. It is optional. In France you will very rarely be served some fruit with your cheese, but I find that most people enjoy a hint of fruit on the cheese plate, eevn if only for its uplifting colour!
  2. DON”T forget a good red wine!
  3. I prefer to serve simply une baguette tradition with the cheese, simply becasue the slices are small and crusty and aren’t overwhelmingly heavy and is just perfect with any cheese.
  4. NO butter!
  5. NO crackers!
  6. Honey is also a good accompaniment to some cheeses as well as a quince paté.
  7. Serve a variety of cheese – start from a hard cheese, a soft and creamy one, a blue cheese and a goat’s cheese as basis and add to that maybe an unknown cheese or exotic or an artisan cheese, or your favourite.
  8. Round cheeses are normally sliced from the middle outwards. Triagular cheeses are easiest to lay flat and sliced from the thin end upward to the thickest. A pyramid is sliced from the top to the bottom.
  9. Serve a tete de moine (the frilly cheese in the photo below) on the shaving board(if you have one), as it always pleases the guests to shave  some for themselves.
  10. You can serve thse individual cheese platters as a starter, or as  a small  aperitif before the meal, but then skip the cheese course after the main dish.

…tete de moine, pouligny st pierre, st. marcellin,  fourme d’ambert, morbier, corsu vecchiu, …

cheese platter 1

* I can’t walk past anything that has a story. I own broken cups, and burnt linen and chewed up books and mildewed paintings – all because they have  stories behind them. My wooden floorboards still  have patches of old paint drippings. I left part of a wall unpainted, because we discovered abeautiful old frieze. I refuse to replace the old glass of some of our windows with double glaze, because it is still the original glass and you can see the tiny bubbles and other defects.

…chewed up old medicine journals and letters, dug up from our garden…

..porcelaine pieces dug up from our garden in Montlouis sur Loire…

And so I have this beautiful  antique linen tablecloth with its complete set of napkins, whih I only bought because  it made me cry. It belonged to an old lady, who grew up in a typical bourgouise family. She received beautiful lines for her trousseau as a young girl, one of which was this set of table linen. She used it for her fromal dinners and one evening when entertaining guests, one napkin was dropped on the floor, the family dog got hold of it and chewed it to get to the meat juices  on the napkin. So the elegant old Madame gently washed the napkin by hand, repaired it with needle and thread by hand, ironed it and placed it back with the set. When she got old alone, she went to an old age home, but had no children to pass her linens on to. So she gave it up to be sold. I was heartbroken when hearing this sad tale and couldn’t leave the brocante without it. I trust it is the truth, because I know Madame aux Brocantes, who specializes in old linens, very  well. She always keeps some things aside for me, especially when they have a story behind them.

…tablecloth with a story

Each time I set my table with this beautiful linen set, I fold the chewed up serviette for myself.  I think of  old Madame and hope she looks onto me from wherever she is, with happiness.

* Always interested in how people lived in all ages, I recently got this cute calendrier for 2010, not for the calender but for the content, which holds tips and tales from days gone by.  Some are real good advice and some make you giggle…for you to decide which!

…astuce de grand-mére:

truc et astuces de nos grand-méres

*For whiter teeth – dip your finger in olive oil, rub it against your teeth and keep it for several minutes in your mouth before rinsing, OR, rub a sage leaf against your teeth once a week.

These cornes de boeuf peppers from Spain lend themselves ideally to stuffing and they are fascinating with their long and twisted shapes.

…cornes de boeuf…

stuffed cornes de boeuf peppers

stuffed cornes de boef recipe

Suggestions:

  1. Any filling can be used…mushrooms, onions, peppers, courgettes, cheese, berries, broccoli florets, tomatoes, dried fruits, breadcrumbs, left over chicken, ground beef, quinoa, rice, lentils…
  2. Ordinary  sweet peppers or courgettes can be used instead of the peppers. Or more piquant peppers.
  3. Can be served as a starter or a vegetable accompaniment, or even a whole meal served on a green salad with a mustard vinaigerette.
  4. When stuffed tightly with a crumbs filling, it can be sliced and served as an aperitif on canapés, with a moelleux wine, (a sweet, fruity white wine).

In Octobre I  had an art friend visiting France and she stopped through here in Touraine, where we met for the first time after being blogging friends for a long time. See both her sites, Making a mark(in which she covers much more information than just art – her latest post is about Technorati and blogosphere…have  a look)  Travels with a sketchbook is all about her sketching and travelling.

Katherine and her sister and niece had dinner with us at home on their last night here and they brought me a beautiful book – Boire et manger that I wish to share with everybody. It is such an inspiration, seeing how food and art have walked hand in hand through all ages, depicting the habits and cultures and changes of the times and the different symbolisms of different foods, some of which we still hang onto today; cherries being a symbol of love and volptuousness, bread being the symbol of the body of christ, the apple seen as the origin of sin. I wish I could share the whole book with you, but here are a few excerpts. I hope they delight you as much as they did me and inspire you to be creative with food, not that I mean to paint it, but to “paint with it”! And above all, to respect it!

You can see more examples on Africantapestry at Food sketches and a book on dining a painting.

boire et manger

…jeunes garcons mangeant des fruits: Bartolomé Esteban Murillo(1645-46)

Jeunes garcons mangeant des fruits - bartolomé esteban Murillo(1645-46)

Le melon-meaning: Sweetness, earrthly pleasure, friendship.

  1. Maybe  look between the two boys could be interpreted as a silent dialogue between them to decide which fruit they prefer; the grapes or the melon, both having existentially different symbols.
  2. In the mythical sense the melon symbolically represents the earthly sweetness and pleasures of the flesh.
  3. the melon is always not only the cosen sweet ness of both adults and children, but a symbol of friendship, because the quality of the kin of the melon can determine the quality on its flesh.
  4. Grapes, givng birth to wine, could be reference to the spiritual path and the need to follow it.

…la table d’office: Siméon chardin(1756)…

La table d'office -Jean Baptise Chardin(1756)

Olive and oil – meaning: Grace of the Holy Ghost, conscience, clemency and charity.

  1. The European porcelain soupterine accentuates the refinement of the table.
  2. Two coilcans are presnt- one for oil and one for vingar, the usage of both these condiments togheter would be reaffirmed during the ages.
  3. The rustic terrine had a specific culinary function, which was the making of paté and was typically French cuisine.
  4. This still life present a contrast between elegance and rustic in the display of the kitchen tools and refined tableware. Chardin was fascinated by the culinary arts and gastronomy and used both at the same time to create his art.
  5. The silver warmer with silver seen as a noble metal, was part of the refined table and added to the elgance of the piece.

…nature morte avec des fruits et un homard: Jan Davidsz de Heem(1648-49)

Nature morts avec des fruits et un homard - Jan Davidsz de Heem(1648-49) containers- meaning: the human condtion, refers to the content held within container

  1. The fruit represent the earthly pleasures and in deeper context they represent the joy of the spirit/mood.
  2. The ornate decoration on this pure precious metal container represents its excellence and gives it a symol of saintly spirituality.
  3. The lobster is a symbol of resurrection.
  4. The peeled lemon represents life; which gradually “peels” off the outer earthly layers to finally arrive at the soul.

…le mangeur de haricots:Annibale Carrache(1583-84)…

Le mangeur de haricots-Annibale Carrache(1583-84)

Dried beans- meaning: humility, poverty, continence

  1. the borken windeow represent the negligence of this humble environnement.
  2. The man eating the beans was a subject reintroduced to painting at beginning of the XVI century. Up until then this theme  was only kept to the indignant.
  3. The dried bean was condidered the most humle of the starch food and and represents the everyday food of the common peasant.

…l’enfant gaté: Jean Batiste Greuse(1865)

L'enfant gaté -Jean Baptise Creuze(1765)

Cutlery- menaing: Elegance, finesse, treason, word of God.

  1. The presence of the cauldron emphasizes the popular character of the represented scene.
  2. The little boy holds a silve spoon, which contrasts with the humble and diorganized environnement. During this era, a silver spoon was given to children, because silver was believed to have antibiotic properties.

Pears in red wine. Always a winner in our house during the winter and especially over the festive season. In this recipe I used a cabernet sauvignon, but I have also used a (moelleux) sweet white wine before like a Montlouis moelleux or a semi sweet, which is just as delicious. Decorate the pears in red wine with some edible gold leaf and the pears in white wine with spun sugar. A post on how to make spun sugar will follow soon – before Christmas!

pears in red wine 2

Pears in red wine

Pears in red wine 1

Why not gather all your wine corks and display them in pretty empty containers somewhere. Always a good talking point and especially the men like to dig and see the wines that passed through. I also colletct the wine cases, hoping I can get hold of enough to convert them into drawers and kitchen tops and units for Coin Perdu, our house in Corréze. They also make nice storage space in the pantry, can be used in the wine “cave”, the cats sleep in the empty ones and some even carry small twigs for lighting fires in my atelier.

winecorks 4 winecorks 1

wine cases 1 winecorks 6

In October we had one day of grape picking at the vinyeards of our friends Vincent and Tania Careme. The domaine vincent Careme is a bio vinyeard where no chemicals are used, wild herbs and weeds are allowed to proliferate, adding to the health of the grapes and picking is still done by hand. They have a traditional Saturday  during grape harvesting in Octobre, when all their friends and family get togetherfor a day of grape picking, press the grapes, feasting on a  huge lunch, continue picking afterwards, pressing again and finishing off with some more eating. We were all dead tired, but what fun we had, one of which was a grape fight when everybody started getting tired and sticky towards the evening. Here are some pictures of the Saturday at Domaine Vincent Careme.

…starting off early morning…

vendange-in the vineyard 2

…moving forward…

…up and down…

vendange-pickers

…picking carefully…

…emptying the bucket…

vendange 23

…into the remorque

vendange-vider

…almost full…

vendange-grapes

…taking a break…

vendange 19

…something for the thirst…

…healthy vinyeards…

vendange-vignoble 1

…at the cellar…

vendange 56

…onto the press…

vendange 58

…cleaning up…

vendange 65

…resting…

vendnage 86

…late afternoon fatigue…

vendange-late afternoon fatigue

…going home…

vendange-finished

Soon to be followed: More about the wines of Vincent and Tania, their wine cellar in the typical “caves” of Touraine, a sculpteur doing his artwork in one of their caves and the many pleasure(and hard work) of daily life at Domaine Vincent Careme.

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