Think On

From Siberia to . . .

This has been the most brutal winter I have known since moving to France.

Next week I will be in Bangkok and Siem Reap.

Just checked the weather forecast for Siem Reap. Heat index: 132 F !!

This is going to be one bi-polar experience!

 

 

The story of the santons

Via friend Corey, here is a beautiful post about the Provencal creche, a tradition I have happily adopted. 

 

 

Day out in Chamonix

Friend Sarah is visiting from the UK and wanted to see a bit of the Alps. So we went to Chamonix, which is an easy hour's drive from here. It was a beautifully bright and sunny day, and we had a lovely lunch and walked around in the crisp Alpine air.

We had raclette--yes, another meal of melted cheese, after fondue last night--it IS Switzerland/France in the winter, after all--at La Cabane, which was rustic and elegant at the same time, and where the raclette was very good indeed.

 

A great day out, and a treat before working on a Sunday!

 

Some things of little consequence

Was Googling around tonight for where to buy peanut butter M&Ms in France (yeah, yeah), when I chanced upon the M&Ms Wikipedia entry. Some fascinating stuff here.

Today was a good day at work, despite the lack of heat (organization officially on holiday, so wore a sweatshirt, scarf, and gloves at my desk) and closed cafe. Instead, drank awful coffee made via awful machine at my desk.

Created minor international incident at the local grocery store, on account of Frenchisms too tiresome to explain. Suffice it to say that "customer service" is not at all in the French vocabulary. I enjoyed, I must say, one of the few Brooklyn moments I have had since moving here.

Made a version of this easy and absolutely delicious dish tonight, but with chicken breasts and rosemary instead of the oregano (sorry, Dana!). Lovely flavors. Next time would roast some whole garlic cloves in it as well.

 

New Year's Day

The peas are on the stove for Hoppin' John. My favorite recipe, courtesy of the late lamented Bill Neal of Crook's Corner in Chapel Hill.

Hoppin' John
Yields 4 to 6 servings

Southerners may make resolutions for the New Year, but they know success (or lack of it) depends more on what is eaten on 1 January than on all the good intentions in the world. More black-eyed peas and collards are consumed on that day than any other time of the year--part of an antique gastronomic insurance policy. Collards are for a steady supply of folding green in the coming year; black-eyed peas for plenty of pocket change. Hoppin' John is a sort of jambalaya with a light touch. Do not stew the different elements into a homogeneous mush. Each pea, grain of rice, chunk of tomato, and piece of scallion should retain its individual identity, flavor, and texture.

2 cups (475 ml) cooked Black-eyed Peas
2 cups (475 ml) cooked rice
1 cup (235 ml) chopped fresh tomato
1/2 (118 ml) finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cheddar cheese, grated (optional)

Recommended equipment: A 12-inch (30 cm) cast-iron skillet or enameled cast-iron sauté pan with cover.

Heat the peas and rice separately if cold. (Add 3 tablespoons water to cold rice, cover, and steam briefly.) Combine lightly in the skillet or sauté pan, sprinkle the chopped tomato and scallions over all, and season with salt and pepper. Cover and heat through. Add grated cheddar cheese when serving, if desired.

Besides cooking, today I am making resolutions, loading up the 2011 calendar, and picking up the remains of the post-holiday apartment.

Happy New Year to all!

 

 

Adopting a provençal Christmas tradition

The santons of Provence are beautiful and fun to collect and to read about, as here.

Here is my crèche and some of my santons:

Christmas at ave du Bijou

I bought a fabulous old church candelabra from friend Sian, my local brocante dealer. Decided to make it this year's Christmas "tree." Enjoy!

 

More photos coming soon, including of my creche and santons.

Melancholy jam

First problem: my beautiful new copper pot for jam-making won't work on my induction stovetop. Arrrghhh. 

Second issue: do we think that when Google translate says "wear to a shiver," it really means "bring to a simmer"?

Life in France. Can be harder than it looks.

Baking cupcakes in France

First things first:

1. Make self-rising flour.

2. Make powdered sugar.

3. Make chocolate chips.

Now take a short nap.

Now interrupting long blog silence!

Random updates: I am trying to get my life in order; get back to my creative pursuits; decide whether to buy a dog; and get some reading done.

Just finished a Lee Child novel, hmmm, something about Tomorrow in the title (good); reading half a dozen books on my Kindle (love the Kindle, but it's not quite the same as a book); plowing through a book about Lincoln as a writer (excellent), and about to start the Stieg Larsson trilogy, as friend Alice has gone all staying-up-all-night reading over the first one.

Photos from weekend in Bourgogne coming up (see item #1 above). Stay tuned.