Je vous souhaite un trés bon weekend..
Have a great weekend with, or without friends, but definitely with good food and a good book and some exercise, like gardening!
Next week’s post is all about the washing day. A chore we either hate..or love. If you want to be inspired to do laundry, then remember to stop by. If you want to affirm your dislike for washing..then stop by too! If you want to know what I think about washing..then be sure to stop by!
I will also be making a spring petit pois and stinging nettle soup, picked right here in our meadows at Coin Perdu (with gloves of course!) Will it be good I wonder?
..a laundry day..
à la semaine prochaine!
I decided to make a walnut tart, even though it is actually an autumn dish which we make when our walnuts are harvested after summer. But here, we eat it throughout the year, because we love it. Tout simple. That’s it.
Coming home from the marché aux plantes in Curemonte last week, with my confiture de noix and my chutneys and oils and vinegars and dandelion syrup under my arm, I thought it would be appropriate to make a walnut tart to accompany this reportage on the plant day at Curemonte. I’ve never made a walnut tart myself and it is only recently that I started eating it. I never thought it could be something special, until that one day that I took a slice at a friend’s house. It was delicious and it still is. It tastes like autumn. It is a rather heavy tart (which makes sense for fall and winter comfort), so I make it in a small tart tin, to have small slices…a good idea in any case for all tarts and cakes and goodies!
Our walnut trees are always late off the mark. They start off late in spring with these nice “flowers”, which are then rapidly followed by the leaves. With 4 huge trees, we always have a large supply of walnuts, perfect for Noël.
..tarte aux noix (walnut tart)..
*Pastry base: Recipe here. Bake the pastry shell blind( without filling, but filled with dry baking beans to weigh down the pastry). Bake at 200 ° C for about 10 minutes. Remove the beans.
- Crush 200 g walnuts, but not completely into powder. Keep some whole for decoration.
- Whisk 2 eggs and 70 g brown sugar until light and fluffy.
- Add 1 tsp vanilla essence, 50 ml TBSP strong black coffee, 2 TBSP flour and 150 créme fraîche ( or thick cream). Mix gently together.
- Pour into the baked pastry shell and bake for 20-25 minutes. Test with skewer and the tart is done when the skewer is removed clean when piercing the tart.
- Remove from the oven and sprinkle with 1 TBSP of walnut liqueur.
- Leave to cool, decorate with dusted icing sugar and some whole walnuts and serve with some créme fraîche or whipped cream.
Serves 6 people
Une pincée de sel:
- The brown sugar and coffee gives a nice dark colour to the filling; but the coffee can be omitted if desired.
- For a winter tart, try adding some spices like cinnamon and nutmeg, or cacao instead of coffee.
- Pecan nuts can be used instead.
- Keep the portions small as it is a rich and heavy tart.
- Make extra pasty for the base and keep in the freezer for another tart.
…defrosting the pastry for the base..
...spring walnut branches..
Marché aux plantes à Curemonte
Curemonte is a quaint little village, 10 minutes drive from us. This past week saw the annual marché aux plantes (plant market) at Curemonte, an occasion I look forward to every year. Not only do they have plants, but also food, artwork and some bric a brac..a vide grenier. Everything sold and presented, is local. The bread is made locally, the beer is from the local brasserie, the plants and vegetables are local, the bees and honey, the walnut delicacies and walnut tarts are made locally , the wine is local and the vide grenier and brocante are from les Curemontais themselves.
I love the country side, whether it is a French one or an American one or and English one. I prefer the ambiance and laid back ambiance of les campagnards, country folk..of which I am one of course. Strolling the small streets, peeking around each corner, stroking the dilapidated doors and windows, enjoying the laisser faire gardens( gardens just seem to happen by themselves, relaxed..). the world just comes to a standstill in the countryside where chatting to your neighbour is still a pleasure, almost an obligation and something that can even happen on the road, simply expecting traffic behind to wait..everybody waits. Beauty is all around you, simple, nothing is ostentatious. Glamor has no place in the countryside. Nature isn’t glamorous. It is simple. Honest. sometimes hard and challenging. Always beautiful. I thus hope I pass a bit of the beauty of Curemonte and its marché aux plantes on to you by these images.
..and plenty of food for hungry visitors; 8 euros for a plateau repas, which consisted of a glass of rosé wine, rillettes with bread for a starter, steak frites and cheese to finish..so simple, but so delicious in the atmosphere of camaraderie with people joining in at the long tables..
..I found my bonheur(happiness)..
..fascination comes in the form of dilapidated doors and shutters, railings, gates-my fettish..
..à l’année prochaine..salut!(until next year, cheerio!)
I hope you enjoyed this day with me in the French country side! I of course loved every minute of it and I relived it all by sharing it here with you.
until very soon( à trés bientôt!)
Don’t you just love it when a recipe says in its first line..easy and quick? I definitely do! With these last three daily posts, I had to think of very quick and easy but still delicious recipes and it being a time of nostalgia, this little recipe came to mind…It is not a stunner, but still a delicious little snack. It is even easy enough for young children to make….keeping them busy during the upcoming holidays.
My sister made this treat regularly so many years ago when she was living in her tiny apartement during university years. I loved visiting her on weekends with my parents, sure in the knowledge that this delicacy would be waiting in her fridge. It is sort of one of those treats that was part of a certain era and then disappeared. It was great for students to make on their desks in their rooms, without the need for cooking facilities.
You need only 2 ingredients: 2 packets of butter biscuits and a can of caramelized condensed milk. If you live in SA or a country which has “tennis biscuits”, then that is exactly what you will use. It has a slight coconut taste and it absorbs the caramel nicely to go all tasty soft and flavorful. Here I used le grand petit beurre from St. Michel, which is a nice square shaped biscuit. I also used confiture de lait by Bonne Maman (what will we do here in France without Bonne Maman?).
- Place two biscuits next to each other on a sheet of baking paper.
- Spread the caramelized condensed milk thickly over both biscuits.
- Place two more biscuits on top of the caramel layer.
- Continue until you have about 9 to 10 layers of biscuits.
- Close up tightly with the baking paper and wrap tightly(without crushing the biscuits!) in tin foil.
- Leave overnight.
- Will keep about a week or even longer in an airtight container in the fridge.
- Cut in slices and serve with a coffee or tea.
Pincée de fleur de sel:
- Try using nutella instead of caramelized condensed milk.
- The longer it stand, the better the flavor and softer the biscuits become.
Backstage. If there is one thing we all have in common, it is that “fun” behind the scenes. But, I am unfortunately not Jacky Chan, so my behind the scenes will probably only have significance for me and no one else. It is a bit like the friend who comes back with photos from Russia, taken with his expensive Canon and ten lenses, and entertains you with great enthusiasm to his hundreds of touristy cathedrals and fountains and bridges and museums, while your jaw aches from biting back your yawning. But just maybe seeing a bit of my backstage scenes, will have you run to your photos to remember your own backstage times with loved ones.
We are always in our total number represented in the kitchen, stretching over one another, reaching over heads for a tool, tasting, licking, nibbling, fighting. It is amazing the busyness only 4 people can cause in a kitchen..
These are truly precious memories..
Not everything that came out of the kitchen was that big a success, but that didn’t matter in the least..we made our flops together, that is what counts.
Even guests had to pitch in, and they did it with enthusiasm… for that reason I have plenty of tabliers(aprons).
One thing to be found in practically all our scenes, is the opening of oysters. It is the task of mon chéri. I will probably lose all my fingers, because I have never opened an oyster! and mon chéri and our youngest daughter always have to get into a dish cloth fight..in the kitchen!
We normally start off our evening of Réveillon with some vin chaud et apéritifs in the living room. then we start warming up and finish off our menu and seat ourselves at the table where an amuse bouche is awaiting us. I always have something ready at the table when guests seat themselves..it adds to the expectation and while everybody start eating their amuse bouche and have their wine poured and just simply settle at the table, it gives me the time to finish off the starter. Our entrée(starter) is plated in the kitchen.
After the starter, we bring the plat principal(main course) arranged on a large platter to the table, where we keep it warm over a flame. It is normally fish and a vegetable accompaniment, all arranged on one platter. We follow that up with a cheese board..
..and end of course our dinner with la piéce de résistance….le dessert! Byt that time, we are close to midnight,; which is the time we pass around our gifts. But before that, we go for a late pre-midnight walk..or rahter that is what we used top do in the Loire house – we went for a walk by the Loire, just to walk down some calories. On arriving back home, we warm ourselves by the fireplace, make coffee and start opening up gifts..slowly, deliberately, lingering on each moment.
Christmas day followed about the same pattern, except that we ate earlier and afterwards we walked up to the DVD store and rented a DVD while we had coffee and chocolates a and fell asleep before halfway through the movie..
Thank you for sharing this trip down memory lane with me. If nothing else, I hope it took you on your own roads back, remember with tenderness all the good and I hope it inspires you to make many new memories this December and note them down, either in words or in pictures.
- Some nice music again which I listen to lately: Opéra rouge – Vincent Niclo/les choeurs de l’Armée rouge. Here is one song you can listen to..Ameno
Merci et à bientôt!
Vin chaud definitely has its place in our home during the winter months..which haven’t shown up yet..but I will be ready! It infuses the home with wonderful December flavors and cupping your hand around the glass, sipping slowly, truly brings it home. even in the Southern hemisphere it can be enjoyed for a summer December evening, especially outside; or taken to the beach on a moonlit evening, or by the barbie fire..it can only be good..or better than good..?
Pincée de sel:
- Serve the mulled wine warm to hot.
- Peel the orange very thin, so only get the outer skin and not the white which tends to add bitterness.
- Add or remove spices as your taste dictates.
- Start with less sugar , you can always add more later if needed.
- The flavors develop with standing..leave to stand at least 30 minutes for the flavors to infuse.
- Always pour the hot liquid onto a spoon into glass to prevent cracking.
- Cut the orange slices into quarters and remove the skin when adding to each glass..it is easier to drink without having an enormous slice of orange suddenly spilling the wine all over your chin! And the small quarters can be eaten after the glass is emptied, wonderfully gorged with the spiced wine.
When I packed up our Loire home in Montlouis a little while back, I came across our photo albums which stretch over years and years. I saw all Christmases past and was excited to realize that I captured them ALL on film or digital. My Christmas photos date back 26 years, to that very first year we became a family. Except for 2003, every Christmas the last 26 years is on film or digital…the preparations, the decor, our tree and our dinners. Unfortunately my photo albums are in storage, so I can’t show those Christmases. Maybe next year.
Our tradition had always been to decorate our tree on 1 December… we have a nice dinner by a candle we light every evening with dinner for the whole of December; in gratitude, remembering friends and family and for the love we have for one another. This has never changed, even now that our nest is empty. Our tradition also demands a different tree each year. Some years it was a live tree, some years a fake one, others were handmade, some were dry branches, it depended on the year’s flavor.
I have collected quite a few pieces over the years and I always kept in mind that we have 2 daughters who will one day have to share these decorations, so I saw to it that each of them will have the same of everything..a memory of Christmases in their childhood home. I hope it will give them and their children big pleasure one day to hang these little decorations on their own trees.
So, here we are; last week of November, but because I love Noël…and because I paged through albums…and because I am a sucker for sentiment and memories…and because we are starting a new chapter in our book of life stories… I want to share snippets of our Christmases-past until Saturday night, when we will see our 2012 tree up and candle lit for December 2012. ***************************************************
This year was the first year we had a dry branch, which had become a favorite in our home. We used only white decorations: a white rose in small vases(which were still unavailable and I had to bribe a florist to sell me some of hers). Large bells and fabric angels completed our tree and a group of snowmen around the base of the tree…oh yes of course, faerie lights!
To continue the white theme, I added white coloured chocolates and cookies on the table..not a good idea!
This year’s tree was supposed to be an “angel” tree. I added some quotes I wrote on handmade paper, which we still use today..
Some détail on the angels and their quotes..
A traditional tree was our choice for this year. I added some old postcards and voilà a very full tree.
Dry branches in une vieille jarre, decorated in silver, grey and white. I added rusted wired hearts and crosses. This year’s tree was a bitloaded and chaotic, but even that is OK, a good memory, because there were always a lot of hands helping, decorating, adding!
..a little détail corner I loved..
Once again, an all white tree, but more modern with large balls of white cotton wool depicting snow and the cutest poilar bears, white baubles and small mirrors catching reflections. Even though it is a fake tree and the whole tree had a modern look, I was very happy with our tree..
..a favorite corner with old books..“La chatte, by Colette”. I somehow always have to add books to the tree..it goes hand in hand, doesn’t it..books and Christmas trees..
This tree is my all time favorite tree..I loved this year’s tree! Fresh moss from my garden in Montlouis, the tree from the Loire, the dry hydrangeas were directly from the garden too..and books, books, books!
..my two favorite crosses that I found in Helsinki..
.a détail corner with silver baubles and grey felt reindeer, also a favorite decoration..
This was one of only two years that we bought a tree..It was also the second time that I felt very very sad at the en of Christmas, when the tree was so dry and triste and it matched my tristesse. I really didn’t like the feeling of taking down decorations from a sad tree.. But while it was there…it was trasitional and pretty.
..with more traditional red and green and gold decorations..
And finally, our first tree from last year at Coin Perdu. We have moved on. Montlouis is in the past. This tree came from our forest and I had our eldest daughter who helped me in searching for it and dragging it back home. The Noël agains the wall was quickly put together by things I found lying around and I added a few stars and mushrooms. I wanted to tell a story with this tree, because it is a tree depicting life here at Coin Perdu..the deer, the forest, the owls..
…these two owl represent the family of owls who loved in the barn and are now in the woods, because we now live in the barn..temporarily!
..and a favorite corner from last year’s tree..
- And to add some new music to your December repertoire...Bach, fifteen classical holiday favorites. Beautiful to listen to, even though it isn’t December and Christmas yet. They can all be found on Deezer if you prefer to listen there..
- Continuing tomorrow: Quick fleur de sel grissini…and Decembers past, chronicles 11: table decor.
More photos can be seen in my gallery on the sidebar, Joyeux Noël.
à demain alors!
I initially thought I would post a recipe for “du vin chaud” (mulkled wine), to celebrate the last of my fall colour posts. But then I “fell” upon this recipe..red cabbage..beetroot…apples…pork fillet..and it won me over. So here I give you the voluptuous, dark reds of beetroot and purple cooked cabbage, lazy late-fall plums instead of apples and a juicy, tender pork fillet.
Une pincée de fleur de sel:
- I used late season red plums, but use apples if you prefer.
- Use cider vinegar instead of red wine vinegar if you use apples.
- Add a handful of dry Gobi berries.
- Avoid cooking the cabbage to death… remove from the heat when it still has a bite, because it continues cooking, reaching the perfect stage while standing a bit.
- Also good with veal.
- If you are vegetarian, the pork can be replaced by large roasted or stuffed mushrooms, or fish fillets.
- Can also accompany a frittata or boiled eggs.
Recipe adapted from “Filet mignon de porc, chou poêlé; des recettes pour reçevoir; le grand livre Hachette.”
Yesterday was Beaujolais Thursday, the day when new Beaujolais and le vin primeur of the season are sold worldwide. It is tradition in our house to have a meal somewhere with a glass of Beaujolais. It is a day I always look forward to and this year was no different. It is also the last post of my autumn color inspiration and I can’t think of a better way to end it than to toast the wine reds of nature with a young Beaujolais 2012..
And so, with a touch of sadness I say good bye to the splendour of fall. It is time to move on.
à trés bientôt!
Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!
***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”
Une pincée de sel:
- Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
- Use wholewheat flour instead of plain flour.
- Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
- Make individual servings of tartlets instead of one large tart.
- Use leeks instead of red onion.
..and autumn gives us umber and sienna..
When I think of winter think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows, that come to mind… Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.
I wish you a lovely artist’s season!
Armed with my camera and macro lens, my boots and hat, I headed for the woods.
But…champignons of course!!
..my favorite hat..
Note: I’m not a mushroom expert, except when it comes to eating them, in which case I do have a strong opinion. So I may be wrong in my classification of these mushrooms. It is very difficult to identify them, since some are so close in appearance and character. See the end of the post for the sources I tapped into. The photos are of course my own.
..Entoloma lividum - toxic, under leaves
.. Hypholoma fasciculare – a poisonous mushroom, very common, grows on dead wood..
..Polypore feutré (Inonotus cuticularis)- a parasite that live on the damaged parts of live trees..
..armillaria gallica – toxic, grows on dead branches and leaves
..dacrymyces microsporus -grows on dead branches and tree trunks..
..Clavaire etroite – common on dead leaves and rotting wood..
..Russules Maculée – common under leaves on alcalic soil..
- More photos can be seen in my gallery in the sidebar: Champignons d’automne.
- Le nouveau guide des champignons – Cécile Lemoine
- Champignons -Polesse Jean Marie
- Les champignons de France – Hervé Chaumeton
I will soon have to go back into the woods, because I haven’ captured even half of what is still out there; And some of my photos didn’t turn out good enough which I’ll have to redo. So, until such time…
♥ don’t eat mushrooms which haven’t been identified by an expert..
♥ keep unidentified mushrooms apart for the others..
♥ clean your hands after touching a strange mushroom..
♥ don’t forget your camera..
Et voila…M Pierrot Gourmand, as promised!
We love our apéro (apéritif) before dinner. It can be many things and always quick and easy. Only with visitors do I try to do something more “travaillé” more elaborate. But most of the time it will be fresh tomatoes with some mozzarella, or a bowl of home marinated olives, or melted Camembert and baguette slices, or carrot sticks with vinaigrette dip, or brushcetta… These little tomato cocktails are very popular. Fresh from our tomato vines, they are dipped in caramel and in poppy seed and stuck into Pierrot and served with cold Provencal Rosé wine on the patio while Mon Chéri prepares his fire for our dinner… this is of course in summer where one can’t be anywhere else but outside!
- Dip the caramelized tips into any finish of your choice: dessicated coconut for a tropical touch; toasted seame seeds, finely chopped basil, or mixed fresh herbs; gremola; chopped dried tomatoes flakes, milled peppercorns, chopped nuts of your choice…
- Don’t make the caramel too dark or else it will taste burnt.
- Use wooden lollipop sticks for an authentic feel or use toothpicks and serve on wooden beard.
- Serve with cold white or Rosé wines along with a bowl of torn and seasoned buffalo mozzarella pieces.
The birth of Pierrot Gourmand:
At the end of the XIXth century, the famous actor Debourreau created and played his own pantomime on the melody of “Au clair de la lune“. The personage Pierrot inspired Adolphe Willette, an artist to create a poetic Pierrot. He was referred to as “le Pierrot de Montmartre“. In 1892 Monsieur Everard of Everard and Herbert industries gave birth to a marquette of Pierrot sitting on the moon, offering bonbons to children. And so Pierrot Gourmand was born.
The first lollipop was invented by Everard in 1924, made of barley sugar, fruit flavors, cola and caramel and shaped in the form of a spear head. The milky caramel was the first flavor on the market. Up until today Pierrot Gourmand lollipops still exist in both the round and original spear head shape. With a production of over 2000 tons of candy per year, the fifties was regarded as the golden years for Pierrot Gourmand. Today it is part of the Agro-industriel-andros group, well known for its Andros jams and juices.
More reading on Pierrot gourmand:
..à bientôt mes amis!..
I have been inactive here for a while now and it seems it will last a while longer before I’ll return to normal activity on Myfrenchkitchen.
So, while I’m taking my repos, I leave you with the promise to return, as soon as I can, with a post on cher Pierrot Gourmand, (as promised already a while back) along with some nice ideas and recipes for sweet and salty sucettes.! In the meantime, enjoy his sweet smiling face and sweet colorful sucettes , welcoming all children and even adults at les boulangeries, les tabacs, les supermarches, les bars… he is part of an age old tradition and culture in France and one can’t slip by life without the company of Pierrot.
à très bientõt!
I am preparing a post on Pierrot Gourmand, our very popular and well known “clown” associated with lollipops and ‘bonbons’ here. While I am/was busy writing and making lollipops and driving everywhere to photograph Pierrot and his lollipops all over town, I ran into a book which found it’s way(all on its own, believe me) into my basket(that one that fills up far too quickly in a book store…!). Jardins a vivre, from Art et Décoration. Since my post on “cher Pierrot” is taking quite long, I thought I would share some images of this book and of two others, with you in the meantime. I don’t know if they are available in English, because it is books based on the magazine, Art et Décoration, a French magazine I’ve been buying for more than 16 years, on and off. Apart from my most favorite magazine Campagne Décoration, which was born in 2000 and of which I haven’t missed a single issue since 2001, Art et Décoration is the magazine I’ve been buying the longest, albeit sporadically…browse through it in the store and then decide if it has enough tips to own it. But more about Décoration Campagne later, let’s talk about Art et Décoration for now.
The latest trend for magazines is to capture their articles and particularly the images into hard bound pretty coffee table books. Art et Décoration did exactly that. Very nice books to browse, have on your coffee table or fall asleep with!
So, let’s indulge in some of the magnificent images from the three following books:
1. Jardins à vivre; Karine Villame, Collectif; Massin
..a rustic shower by the pool..
crédits photograpiques: B. Boigontier
…a rustic garden gate…
crédits photographiques: A Réty
..a water feature with an oeil de boeuf..
crédits photographiques: P. Smith
…entertaining in the garden under the “tonnelle”…
Crédites photographiques: B. boigontier.
…open kitchen with a “piano La Cornue“…
Crédits photographiques: B. Boigontier
…entertaining on the terrace…
Crédit photographique: B. Boigontier
I love the chapter on the “marquises” over the doors. Just a little protection from the rain without having a whole veranda or entrance.
crédit photographique : O. Hallot
..bathroom with “paniers” for storage…
crédit photographique: C Erwin
..simply decorated bedroom with clean lines…
crédit photographique: P. Binet
…courtyard with old stables turned into bedrooms…
crédit photographique: P. Smith
I hope you enjoyed this short tour with me.
Other books from Art et décoration:
Until we meet next time with a succette(lollipop) and Pierrot Gourmand!
Apparently there has been some changes on WordPress concerning their comments and now I have problems whereas I never before had ANY problems! All comments are now asked to sign in with a WordPress account or Facebook or Twitter or Gravar accounts to be able to comment!I apologize for this ridiculous problem. I have no solution at the moment. All I can suggest, is that you click the LIKE button if you are unable to leave a comment, or send me an email to rvanwykatfreedotfr. Hopefully WordPress will realize that this change is a huge mistake! I have always boasted with WordPress being a GREAT host, I even changed from Blogger a few years back and never regretted one minute. I am not a whiner/ranter, but at the moment I am not a happy camper…
I would like to know how severe this problem is…if you have a moment to spare, please leave me a comment…just say “test without WP” so I can know that you were able to comment without a WordPress account. If not possible, please send me an email to rvanwykatfreedotfr. Thank you and pleeaase don’t leave me…I SO love all your little stories, whether in an email reply or comment or Facebook/Twitter…I always love it!
I’m indulging in a few of my older images, which will hopefully lift my spirit and I hope you enjoy!
..door to atelier..
..rusty milk can..
..ray of light..
I think the majority of people will never have enough storage space in the kitchen. I am no different. I’m also a firm believer of “out of sight, out of use” which means everything in my kitchen is in plain sight, ready for the taking. You can see some images of our Loire home kitchen here). But it means mean that a lot of stuff can lie around in every nook and corner. And that of course…I hate too! It is always those small “tools” lying around in drawers that work on my nerves. So I prop them in old glass jars that I bought at the brocante, at the same time functional and nice to look at. The same goes for old apothecary jars, which I can unfortunately not show, since they are stored at the Loire house in Motlouis. They are SO beautiful!!you can see one filled with old porcelain pieces I pick up(bottom right image) These are old bonbon jars can now also be bought new, as reproductions from recycled glass, with the words engraved...bonbons, café, chocolats. Imagine how nice they would look on your shelves filled with petits gateaux over Christmas time, chocolats at Valentine or Oeufs de Pâques eggs during Easter? Any other sturdy glass jar can work too, just figure it big enough so you don’t get caught with your hand in the cookie jar!
..old glass bonbon jars and an old apothecary jar(the bottom right picture, left jar on the shelf)..
*Because it is still winter and too cold to hold a book …a movie with which you can cuddle up completely covered by blankets…Rabbit hole with Nicole Kidman and Aaron Eckhart and directed by john Cameron Mitchell (2010). The story of a couple coming to terms with the loss of their son.
..from the bonbon girl..
“Her name is Leyin. I am Julien. For 6 years we were together until she left me, 7 weeks ago. If you will allow me, I will share this story of love and passion with you, a piece a day, for as long as my faith keeps up or until she comes back to this line 12, which she takes regularly. My wish? To touch her, move her and at the same time, bring some beauty to this world of the Paris metro.“
For this Valentine weekend ambiance, I want to share this Paris metro love story with you.
Chéri called me last week one day, early morning, from Paris. “I miss you and I just quickly want to tell you how much I love you. Later, during the weekend I found out what stirred his emotions on that early morning. He found a letter on his seat on the metro, line 12, the one he takes to work every day. It is a love letter from Julien to his lost love Leyin. It is written with passion and sadness and a hope that she’ll take line 12 again, find his words of love dedicated to her and be so touched by it that she returns to him. He ends his letter with a poem and a request that the letter not be destroyed, but left on the seat where you found it, as it is more than just a letter…it is a symbol of love.
So…I know many will immediately think this is a hoax, scam…or a joke…or anything else, except honest and real. Maybe it isn’t real. Maybe it is a joke. Or a scam. But then, in my opinion, it is a positive one. One that leaves you with a smile and a twinkle in the eye…a dream…. and one that has your husband of 30 years call you early morning to quickly tell you that he loves you. THAT is honest and real.
Have a passionate Valentine weekend!
from the hopeless romantic!
Updated Saturday, 11 February. This reply showed up in my comment box…
I am the author of the papers for Leyin on line 12.
It’s not a hoax or something like that.
It’s real, it’s our story, and I hope she will come back.
It’s funny. You’re the second english spoken people who think it could be not real.
I’ve received reactions on my mail (firstname.lastname@example.org), and all reactions in french don’t enven think about a hoax, joke… For french people, it sounds like it is , a romantic way to find again my love.
The paper you show is the number 7. I finished the week on friday with the number 11.
Thank you very much for your interest. With many good vibrations, I think we (leyin and me) will be soon together.
Sorry for my english.
11/02/2012 at 13:0″
**I’m so happy to hear from Julien and so this is for him...let’s ALL hope and wish together that he’ll find this love!!
Some of our villages have some real tongue twister names here in the Correze countryside. Just because it is weekend, I’m leaving you with one or two to struggle with and see if you can figure out their pronunciation. When you’re done, put up your hand and I’ll pass on the advanced challenge..
I’m also a kind person, so to lift your spirit after all the hard work at practicing your French…a great movie with some great actors; Julie Andrews, who will always be one of my favorites, Colin firth OF COURSE…now whose legs don’t go jello by the delicious sight of this cute man?? Mine certainly do! The only one, I have to say frankly I’m no fan of, is Jeanne Tripplehorn, but fortunately the rest of the cast makes up for her . Be warned, it is British humor and if you don’t like British… well, then rather go for Terminator!
..and on this French/British note I wish you a very pleasant weekend, my dears…
à la prochaine fois
from a freezing cold barn in Correze!
There are no rules in this world. Ok, maybe a few. In the kitchen it is no different. Not even fun is imposed on us by a rule. Is cooking in your kitchen on a Wednesday evening fun, when you are tired and would rather have someone make you a sandwich? Yes? Well, not for me. There are those times that cooking is just not fun. But that isn’t what I want to talk about. Maybe next time.
I’m telling you there aren’t any rules constraining us to use a vase for flowers. Or a chair for sitting. Or a kettle for boiling water. Or a doormat for wiping our feet.
..mint in a kettle…
Feel free to use a metal doormat for a large trivet next to the stove. Easy and handy for a heavy pot to lift from stove to trivet an large enough for more than one pat and pretty enough to please the eye in the kitchen.
No rules. Only freedom. Imagination. Guts. Do you have it?
…trivet alias doormat…
Have a rebellious weekend!
from Ronelle alias la revolusioniste
Some old silver finds from brocantes which I put together and use for coffee and tea…(one of those small trophies is mine, which I received for athletics years ago…you didn’t know that!)
..my tiny athletics trophy for a Hellebore flower..
…café crème teaspoons in a sugar bowl…
…demi tasse teaspoons in a trophy…
…coffee things in old brocante silver…
from my coffee corner!
It is epiphany weekend and here in France we have “les galettes des rois” tempting us around every corner! I almost gave in, but I held my ground firmly and walked past.
Safely here at home, I can now proudly boast about my steadfast self discipline! After a season of nibbling on all the festive foods, I want to get back on track with healthy eating. Doesn’t that sound quite boring? NOTE TO SELF: Keep the healthy eating exciting! Tall order, since I have become a bit lazy in the cooking department. Proof…I haven’t even baked a galette this this year! But that is no problem. I have links up this lazy sleeve!
First: My own galette des rois from last year…oops…not last year, but 2010!
How did a year pass without me knowing about it?
Ronelle’s (that’s me..)galette des rois
And here is Monique’s galette des rois:
So this is what dictionary.com has to say about epiphany:
noun, plural -nies.
- 1. ( initial capital letter ) a Christian festival, observed on January 6, commemorating the manifestation of Christ to the gentiles in the persons of the Magi; Twelfth-day.
- 2. an appearance or manifestation, especially of a deity.
- 3. a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.
- 4. a literary work or section of a work presenting, usually symbolically, such a moment of revelation and insight.”
I hope your weekend will be filled with all the meanings of the word epiphany; eat a galette on 6 January, experience a pleasant appearance, receive that sudden insight we all need so desperately, and present your epiphany by means of a piece of work…maybe by baking a galette, even if only this once in your life?
Enjoy the weekend, stay warm in the north, stay out of the sun in the south, eat “healthy”, and enjoy your epiphany.
“Epiphany”. I have to say it again.
Such a nice word.
This is a very popular recipe from “Winning recipes from Huisgenoot wenresepte” a great south African recipe book. I can’t imagine a south African household without this recipe. I make it only at end of the year as a dip with some warm cocktail sausages or some shaved green beans, since it is a bit too sweet for me to use with a meal. It is very quick and easy and ideal for that last minute “bring something to eat along”. Even the French, who guard their mustard with sacré dignité, stumble over their principles for more than one dip into the sweet mustard bowl! Hope you enjoy it.
- Be sure to use white vinegar, or else the mustard sauce will be coloured an unappetizing dark colour.
- Serve as a dip with warm cocktail sausages, or cold slices of meat or add to sliced green beans as an accompaniment.
…and some last days of 2011
Before I get into the stream of the new year’s living…I greet you with a last view on the end of the 2011. (Don’t worry, this will be the last post about ME!!)
I promise the next posts will not be about me but be more exciting for you all…some book researches, some give-aways, some restaurant reviews, some courses, some kitchen stories, some tips and tools, some new foods on the market, some how-to’s, some travel stories around food, some visits to French homes, some visits to boulangeries and bucheries and chocolateries…and more!
But for now…saying goodbye to 2011 with images of time spent STILL at coin Perdu..
..gathering moss for our Christmas eve dinner with my daughter’s mate, Sponge Bob tagging along…
..some tête de moine cheese..?
…and enjoying some champagne and oysters on our walks in the forest..
..oysters with a mango vinaigrette..
..a set table for Christmas eve- resembling our forest with its owls and birds and wild heather, moss..
..a courgette and smoked espuma as amuse bouche for Christmas eve..
..christmas day table resmebled the stream running through our forest, with pebbles, the ever present owls, some winter snow, ice crystals hanging from branches, birds and the silver stream with the moonlight reflecting by means of tiny tealights and candles..
…grey moss and stars surrounding the moon and stream and pebbles…can you hear the water trickling..?
…and Sponge Bob brought along some sparkles for our starter of scallops with a parsley sauce and chanterelles mushrooms…!
..reveling in the colours and moons of Jupiter..
..a winter ascending moon and evening star at twilight(Venus)..
..and of course sun sleeping…!
..lots of riding..
..early morning training..
..isn’t this beautiful…man and his horse..?
..moving as one..
May we all ride into this new year as one with our dreams and ideals, our goals, our principles, beliefs and hopes..
The past year has been rather on the quiet side…in terms of my presence here. I hope to change it in the new year, pump some new life into Myfrenchkitchen, add some new and exciting experiences, adventures and yes, why not…recipes!
..Roasted rack of pork on hay and some marrow..
In the meantime I am at Coin Perdu again , have been here for the past few months, after only a quick return to Montlouis. I am staying in the barn with the cats and chickens and horses. Of course not all us us together in the barn, but almost. It will be the one and only winter we’ll spend in the barn, as our house will be finished next winter, if all goes well. For that reason, I wanted to take a kind of sabbatical here in the barn for the winter. My sweet husband, who is always eager to take on an adventure, was quick to help me close up the barn…putting up some temporary insulation in the up to now open roof. He built me glass doors to allow more light into the otherwise dark barn and moved the heavy wooden doors so they serve as shutters on the outside of the glass doors.. He installed a wonderful Godin wood burning fireplace andfixed the wood burning stove on the opposite side of the barn. This is where we do our cooking and even baking in the oven. It is my first experience with a wood burning oven and since I don’t havean oven thermometre, it all comes down to testing the heat with my hand..slow counting….1 is still too cold, good for slowly drying out biscotti….5 is about really hot and good for baking some chocolat fondant desert, which I usually bake in my fancy oven in Montlouis at 200 degrees C.
..putting in glass doors, insulation..
…baking in a wooden stove oven…
Hartman also closed up the very wide openings in the plank floor, where one can see through to the cattle stables down below and where some mighty cold air bellows upwards into the barn. Some carpets picked up at the brocante and a chandelier here and there for a bit of whimsy glamour. Et voila, a barn for the winter! There are still some openings here and there, but a little suffering is good too…it provides fresh air!
..some glamour in a barn…
The worst part of this whole experience is when nature calls and in this case it is literally a call of nature…our temporary toilette is outside, on the Eastern side of the house, while the barn is on the western side of the house. So I literally have to do some cross country to answer nature’s call! First it entails putting on boots to scramble through the mud, then a jacket to keep me a little dry at least and at night…a torch…to see what I’m doing in the mud…and elsewhere, remembering that the toilette has no light. To lighten you aghastness at this experience, it is a modern working toilette, flushing, clean and nice smelling, with a door, no flies or bees or spiders, well maybe some tiny harmless spiders, looking for a little protection from the rain…
…the chemin to the stable and…toilette…
…with wet and muddy clothes……
For most of the time, I am alone here, except on weekends when Hartman join me, or when the children come visit for the weekend. I spend my time painting and doing art, experimenting and playing with mediums and techniques. a typical day would be…waking up warm and snug in a warm bed, stepping first toe out into the cold, cowardly jumping back, finding courage to lift my whole body from the warmth. dashing out, I run for a hot shower, dressing with the speed of lightning. Put on coffee machine. Put on my boots and all, open the shutter doors to let in the day light. Run for nature’s call. Open up the chickens who follow me with moans of happiness knowing where we are going, yoghurt and delicacies are awaiting them. Food for the cats. Talking and chatting to all. Grabbing 4 apples and pocket knife. Off to the stables, all the while whistling to call Gaitchi and Gubi form the fields. Spooning some molasse covered horse muesli into their bowls, I hear the rumbling of the earth as they approach the stables, eager to get to their buckets. We talk ad snuggle, brush and talk. Back to the barn where the freshly brewed coffee makes the trip through the mud and rain all worth it. Two slices of toast made on the wood burning stove, a up of coffee and seating myself by the computer to check mail and listen to morning radio. And then off to work. Drawing, painting, maybe some photography in the countryside. Writing. A walk in the fields with my camera and horses. Sketching in the countryside. A drive to the town of Brive to relieve a bit of cabin fever. Feeding the horses again, closing up the chickens, keeping the fire going in the Godin and stove, dinner, a nice adventure movie, reading, more writing, bed.
..snug inside the barn wit paints…
… and books…
…and a warm bed…
..and everything else I need…
…and my friend…Madame Pompadour…
Does it all sound romantic and story book like? Perhaps. But it isn’t always moonlight and roses. My jeans are never clean, always full of mud. I don’t have a dryer and with the constant rain, I can’t get my clothes dry. If I don’t see to the stove and fireplace, I don’t have any heating. the wood is heavy to carry from the other barn. Cleaning the stove and fireplace every morning isn’t fun. After a while, sledding in the mud isn’t funny any more. I don’t have my “stuff” with me…of course can’t fit a whole home into a barn. even though we have put up insulation, I have no ceiling and dust still sifts down. I don’t have a bath in which I can soak my sometimes cold body, only a home made shower in a sinktub. BUT! I have warm running water. I sleep warm. My husband arrives every Friday evening. My children visit. I have my animals that I love around me. In fact I have everything I need.
…Gaitchi et Gubi…
…Tartelette, Mimolette, Ciboulette et Camembert…
…Tokala et Ayiani…
This winter time in the barn makes me realize how we take life for granted. How we actually have too much of everything. Our homes are overheated. Our kitchens are over equipped. Our closets are luxuriously full. A bit of struggle can do us all good. It can make us realize that life is actually a gift.
May you have a wonderful festive season and may you see life as it is meant to be. A precious gift.
Et voilà! Another year flat on its back and only a few days left for a last effort to check off our 2011 list. And while we do it, we can delight in some December ambiance, eat some dessert and then go for a long walk afterwards to start a new healthy habit. This dessert is extremely easy and quick, loaded with Calcium and can be adapted to your taste and presented in every which way you like it.
Pinch of salt:
- The cream adds some lightness to the heavier curd cheese, also called “faisselle”
- Substitute cream cheese for the curd cheese (fromage blanc.)
- Use a fruit coulis in season…pineapple, melon, peach, apricot…
- Use the berries whole, slightly sautéed in sugar for a warm sauce.
- In summer, add a drop of rose water instead of the violet syrup.
- Taste for sweetness and add more or less sugar.
She wakes up in the darkness of the night. Sitting straight up in her bed, she holds her breath, tilts her head…hears it… and falls back on her pillow. The owls are back. With a smile lingering on her face, she drifts off, snug under the warmth of a heavy down duvet.
Outside in the cold of the night, the fog lies thick in the valley, wrapping all sounds in a silent cloak of mystery. All is quiet. The forest is dark and austere and the large oaks stand solemn and still. Unflinching in their guard. Then the owl calls. An answer breaks the heavy silence with an echo in the valley. A twig snaps in the woods. A deer bellows. Eyes gleam. A snort stifles. Silence. The mist rolls thicker over the hills into the forest, relentless in protecting her womb and the life she hides.
The owl calls. An answer. An echo. Silence.
Very few people enjoy white beans. I’m actually not one of those few. But a salad…that’s something I always enjoy, and with bean salad, it is no different. Not a cold salad though. Slightly warm. And not a mushy one either. Fresh and crispy. That’s how I like all my salads. Try it, you might like it too.
There can be so much playing around with this recipe:
- Use a mixture of white and red beans.
- Do yourself a favor and use either the fresh pods or dry beans from the organic store, but not the canned beans…there is just no comparison between beans freshly cooked…just, just tender with still some bite…and those overcooked, bleak, mushy, floury canned stuff.
- Keep the colors and flavors in your recipe simple.
- Add other grapes of your preference, or try figs, which are also in season now.
- Use chervil along with the parsley, which will compliment the anchovies.
- The anchovies can be left out or replaced by another fish like sardines.
- Use red onion for its sweetness.
- Add some freshly grated ginger for extra piquancy and flavor, in which case one would leave out the chervil.
- This little salad can be used as an aperitif, which is very “tendance” at the moment – serve a helping on pretty spoons with a cold wine, or serve on a small toast triangle, or in a verrine(small glass), or serve in a bowl with slices of baguette so each person can serve him/herself.
- Add the grapes cold and just before serving, so as to have nice crisp and cool contrast with room temperature.
Here at the end of summer, I am remembering a garden by the Loire. One I haven’t seen in almost 6 months. A garden I miss for its beauty. Its tranquility. Its animal life. For the many memories it gave birth to.
I remember the hard work, shaping something from nothing. I remember the many mistakes made. But mostly I remember the small but significant successes. The bounty in flower and foliage, the madness of rambunctious herbs, the unforgiving heat of summer sun, the many surprises and no less , the stubborn, but amusing persistence of the weeds. This all shaped my garden, gave it a rich and full life… gave me a rich and full life… season after season.
I remember being too ambitious. Having too little space and planting far too much. I My little garden turned into a forest by the end of summer…the roquette sweeping through the pebbles, the fennels reaching for the skies, the lavenders dancing wild sambas in the beds, the Pierre de Ronsard climbing rose playing out a Sleeping Beauty fairytale. The boxwoods’ constant demand for pruning, the long shoots everywhere, the new shoots everywhere, the dead heads waiting paitiently…
I remember how the garden could change as often as I can change my mind. Each seasons’ corners were plentiful and changed from one year to the next. Or even more. There was a corner for reflection, for morning coffee, one for sipping a coolness in midday. There was room to bask in the sun and of course a spot chosen somewhere for the meal of the evening. And how romantic were these summer evenings in this garden by the Loire, accompanied by the heady fragrances of jasmines and roses, lavenders and lilies! These lazy dinners lasted long into the night, lit up by candles and lanterns, handmade especially for me by a lover.
I remember how different this love affair with my little garden was to what I have now here at Coin Perdu, where our eyes follow the fall of the sun every evening to far beyond the horizon. It flames up the skies and we are woken up much later by the brightness of a moon and a starlit sky. In the garden by the Loire, sunsets were rare, cut off early evenings by the shadows of the cliffs and the welcome coolness of the caves. The small garden enfolded our evenings in a soft dusk pashmina, a warm embrace of familiarity and comfort. We lit up our candles and made fires in the summer kitchen. With herbs from the garden we stuffed meats and marinated vegetables. Our summer days began and ended in this little garden.
We lived and worked close together in this tiny “jardin de curé”...the cats, the chickens, the people…we all crowded in the summer cave, or in the working “cave” or in my “ atelier“…purring on cushions, lounging on daybeds, playing guitar, listening to music, reading, talking deep talks, speaking deep thoughts, painting, eating, sleeping…
It was nice.
No. It was magical.
It was mine.
This tiny garden by the Loire.
Garden work starts around February. It is trimming of the roses and lavenders and planting fruit trees and just general cleaning up of the garden. As it is still cold even though it is is uplifiting to fiddle in the garden, a nice thing to come back to inside the house, is a warm soup! This soup is one of the nicest lentil soups, in my mind…unpureed, thick and great with the subtle flavor of the fried pancetta ham. It is very quick and easy and very tasty. It even beats the lentil/red pepper soup I usually make.
- Heat some olive oil in a big casserole pot. Fry 10 slices of pancetta, torn into pieces. Add 2 chopped shallots, 3 sticks of chopped celery, 2 diced carrots. Cook together for about 5 minutes.
- Add about 200g of red lentils along with 3 cups of vegetable stock.
- Cover and cook for about 15 minutes over gentle heat until the lentils and carrots are tender.
- Remove from the heat and add one TBSP of tomato paste and some lemon juice to taste.
- Season with salt and freshly milled pepper.
- fisnish off with some freshly chopped parsley leaves.
- Serve warm.
Serves 4 people
- The soup can be served as a starter if you have a light meal.
- Use smoked bacon instead of pancetta.
- Add 2 chopped tomatoes for a more watery soup.
- Add more stock or less, depending on how thick you want your soup.
- Stir in a TBSP of cream at the end for a heavier, creamier soup.
- The parsley can be replaced by freshly chopped coriander.
- The soup is even better the day after.
The month in a year that I like the least, is January. I’m an ostrich and I hide my head, hoping no one will see me. Or I’m a bear, hybernating and I’m mean when disturbed. But I’m also the seed lying and waiting to push through the cold and the wet soil and bloom in the first rays of sunshine. When February hits, I’m usually back among the living, with a strong desire to be outdoors. We have had some beautiful days in February and the garden is winking at me. When wandering through the February garden, there are small delights which makes a colorless Tourangelle garden in February beautiful in its own way.
“L’hiver, c’est la saison du recueillement de la terre, son temps de méditation, de préparation.” – Lionel biosseau (winter is the time for the earth to meditate and prepare itself.)
All things cold and wintry, with emtpy potager cloches and emtpy watering cans, a dry lemon verbena whcih awaits some sun to push its leaves and 2 pretty pebbles from La Loire to add some ambiance in this “jardin en Fevrier”.
The rosehips are starting to show signs of weariness and fatigue, the monnaie du pape and dry hydrangeas are delicate in their white paper thin petals and in stark contarst with the dark berries of the “gloire de versailles”- Cyanothus.
The buddleia already has new growth on its woody stems, the hellebores are flowering in white clumps close to the dark wet soil, while the faithful Italian Arum sees to lush green vegetation in the garden, perfect to pick and stick into a vase along with a hellebore flower.
A lot of green moss on the terrace and stairs and around pots, while the rustic old chains that my husband so patiently aged for me, just gains more charm as the winter turns into spring.
Upturned terracotta pots everwhere in the garden, for protection and for housing/hybernating of “friendly” insects like the Forficule(earwig).
And of course…leaves and leaves and leaves!
Few things compare to enjoying that first drink outside and munching on some clementines, even though you have to jump up and down to keep warm!
Next time I’ll tell about my seeding and planting process in my brand new potager(vegetable garden) at Coin Perdu, our farm in Correze, the espalier of fruit trees I plan and just life in general in a March garden. We’ll be going to Coin Perdu more and more from now on, so much of the garden stories will happen there, where everything is still bare and new and in the raw!
a la prochaine fois!