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August evening, Toulouse, France

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Thanks to Doug McDonnal for this great photo of the Pont-Neuf in Toulouse on a very hot August evening.  On the quai near the bridge, you can see the Grand Roue (Great Wheel) and the Racines X Guingette, a sort of pop-up summer bar and restaurant where people gather to savor the cool breezes off […]

August evening, Toulouse, France Read More »

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Thanks to Doug McDonnal for this great photo of the Pont-Neuf in Toulouse on a very hot August evening.  On the quai near the bridge, you can see the Grand Roue (Great Wheel) and the Racines X Guingette, a sort of pop-up summer bar and restaurant where people gather to savor the cool breezes off

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Radish sprouts

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About a week ago, we planted one of our vegetable plots (we call them potager 1 and potager 2) with a few veggies that have a short time to harvest, hoping for a mild fall and a last harvest before winter.  We planted two kinds of radishes, turnips, scallions and mixed in a few wildflowers

Radish sprouts Read More »

[portfolio_slideshow]

About a week ago, we planted one of our vegetable plots (we call them potager 1 and potager 2) with a few veggies that have a short time to harvest, hoping for a mild fall and a last harvest before winter.  We planted two kinds of radishes, turnips, scallions and mixed in a few wildflowers

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Green figs from the garden!

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The nice surprise of the summer:  our fig tree has produced a lot of lovely, sweet green figs! We have always had a little fig tree, but in the past, it has never yielded much because it was basically buried by bamboo growing into our yard from the neighbors.  This spring, I got ambitious and

Green figs from the garden! Read More »

[portfolio_slideshow]

The nice surprise of the summer:  our fig tree has produced a lot of lovely, sweet green figs! We have always had a little fig tree, but in the past, it has never yielded much because it was basically buried by bamboo growing into our yard from the neighbors.  This spring, I got ambitious and

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Patou at work

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Somewhere along the GR10 in the central Pyrenees mountains, a Great Pyrenees sheepdog protecting its troop of sheep.  Know as a “Patou” in the local dialect, these are guard dogs, not herders.  That job falls to another dog, usually a border collie or other herding specialist. Thanks to Doug McDonnal and Lisa St. George (who

Patou at work Read More »

[portfolio_slideshow]

Somewhere along the GR10 in the central Pyrenees mountains, a Great Pyrenees sheepdog protecting its troop of sheep.  Know as a “Patou” in the local dialect, these are guard dogs, not herders.  That job falls to another dog, usually a border collie or other herding specialist. Thanks to Doug McDonnal and Lisa St. George (who

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Melons de Lectoure

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It’s a cliché, but a perfectly ripe melon and a perfectly dry-aged ham are an incomparable combination.  If you really want to gild the lilly, add a chiffonnade of fresh mint and serve with a sweet white wine from Jurançon, a dry sherry or even an off-dry sparkling wine. The season for melons de Lectoure

Melons de Lectoure Read More »

[portfolio_slideshow]

It’s a cliché, but a perfectly ripe melon and a perfectly dry-aged ham are an incomparable combination.  If you really want to gild the lilly, add a chiffonnade of fresh mint and serve with a sweet white wine from Jurançon, a dry sherry or even an off-dry sparkling wine. The season for melons de Lectoure

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Happy Quatorze Juillet!

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Happy Bastille Day everyone!  Here I am firing up the Weber and doing some BBQin’ for two: steak, peppers, eggplant, tomatoes, and more, all washed down with a nice bottle of Burgundy!  It is 36 degrees C here (which equals VERY HOT in degrees F), which explains the bandana.

Happy Quatorze Juillet! Read More »

[portfolio_slideshow]

Happy Bastille Day everyone!  Here I am firing up the Weber and doing some BBQin’ for two: steak, peppers, eggplant, tomatoes, and more, all washed down with a nice bottle of Burgundy!  It is 36 degrees C here (which equals VERY HOT in degrees F), which explains the bandana.

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Transhumance in the Vallée d’Aspe

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The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer.  As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land

Transhumance in the Vallée d’Aspe Read More »

[portfolio_slideshow]

The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer.  As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land

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Just another Friday night in Orthez

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Chez Cabaillou is a restaurant and bar just around the corner from our little house in Orthez, family run since 1935. At lunch, it bustles with locals enjoying their well prepared daily 3-course lunch menu – an crazy bargain at 16 euros. In the evening, the bar becomes a sort of working man’s hangout, where

Just another Friday night in Orthez Read More »

[portfolio_slideshow]

Chez Cabaillou is a restaurant and bar just around the corner from our little house in Orthez, family run since 1935. At lunch, it bustles with locals enjoying their well prepared daily 3-course lunch menu – an crazy bargain at 16 euros. In the evening, the bar becomes a sort of working man’s hangout, where

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Farm Chicken

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One of the difficulties of translating French recipes for the American kitchen is that many of the ingredients are just not the same in France as in America. This difference in ingredients can often mean that getting good results using a French recipe can require a lot of modifications in measurements, timing and techniques. Take,

Farm Chicken Read More »

[portfolio_slideshow]

One of the difficulties of translating French recipes for the American kitchen is that many of the ingredients are just not the same in France as in America. This difference in ingredients can often mean that getting good results using a French recipe can require a lot of modifications in measurements, timing and techniques. Take,

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