Author name: Jim

Recipe Problems!

It has recently been brought to my attention that some of the older recipe post on my blog no longer actually contain a recipe!  Opps! After a bit of research, it appears that the problems stems from a system update to WordPress (the site that hosts my blog) last fall. Anyway, the problem has been […]

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It has recently been brought to my attention that some of the older recipe post on my blog no longer actually contain a recipe!  Opps! After a bit of research, it appears that the problems stems from a system update to WordPress (the site that hosts my blog) last fall. Anyway, the problem has been

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Blueberries in June

May was very wet throughout most of France, with the local news saying it is the wettest in 30 years!  And despite a few sunny days, June has started wetter than usual as well.  Good news for the ground water levels but not so good for our tomatoes, eggplants and peppers. Oh well, there is

Blueberries in June Read More »

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May was very wet throughout most of France, with the local news saying it is the wettest in 30 years!  And despite a few sunny days, June has started wetter than usual as well.  Good news for the ground water levels but not so good for our tomatoes, eggplants and peppers. Oh well, there is

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Trout from the Pyrenees with favas, baby artichokes and nettle pistou

Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.

Trout from the Pyrenees with favas, baby artichokes and nettle pistou Read More »

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Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.

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Nettle Pistou

Nettles pop up in our yard pretty much any place we leave to grow wild.  Which is fine by me, as nettles are not only very useful in organic gardening, they are also one of pleasures of the spring table.  We save the tender new leaves for recipes, and chop the tough, older stems and

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Nettles pop up in our yard pretty much any place we leave to grow wild.  Which is fine by me, as nettles are not only very useful in organic gardening, they are also one of pleasures of the spring table.  We save the tender new leaves for recipes, and chop the tough, older stems and

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Stawberries from the garden!

Strawberries are THE quintessential fruit of springtime.   We enjoyed these with just a drizzle of heavy cream. Yum! I planted 6 strawberry plants spring 2023, but they didn’t really get much traction during their first year; the few strawberries that they produced got eaten by birds or slugs. This year, with the help of  anti-bird

Stawberries from the garden! Read More »

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Strawberries are THE quintessential fruit of springtime.   We enjoyed these with just a drizzle of heavy cream. Yum! I planted 6 strawberry plants spring 2023, but they didn’t really get much traction during their first year; the few strawberries that they produced got eaten by birds or slugs. This year, with the help of  anti-bird

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Wild black pepper from Madagascar

On a recent trip to our local coffee roaster, La Brûlerie du Béarn, I discovered a new spice that has since become a bit of a fetish for me. It’s wild black pepper from Madagascar, and if you are saying “yeah, black pepper, whatever”, I assure you that this wild black pepper has nothing to

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On a recent trip to our local coffee roaster, La Brûlerie du Béarn, I discovered a new spice that has since become a bit of a fetish for me. It’s wild black pepper from Madagascar, and if you are saying “yeah, black pepper, whatever”, I assure you that this wild black pepper has nothing to

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Spring onions, calçots and Mas Costa

Spring onions, which we planted last fall from seed, are up and beautiful this April.  Along with nettles, bear’s garlic, asparagus and strawberries, early spring onions are, for me, an ingredient that fairly sings of spring.  Toss them in salads, sprinkle them on soups, over cold asparagus and grilled fish, fold them into mashed potatoes,

Spring onions, calçots and Mas Costa Read More »

Slide 1

Spring onions, which we planted last fall from seed, are up and beautiful this April.  Along with nettles, bear’s garlic, asparagus and strawberries, early spring onions are, for me, an ingredient that fairly sings of spring.  Toss them in salads, sprinkle them on soups, over cold asparagus and grilled fish, fold them into mashed potatoes,

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Thanks for asking, Bethany!

Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

Thanks for asking, Bethany! Read More »

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Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

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Beef shoulder braised in red wine with green chard and pearl onions

The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

Beef shoulder braised in red wine with green chard and pearl onions Read More »

Slide 1

The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

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Après marché

After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

Après marché Read More »

Slide 1

After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

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