To Prepare for the Holiday We...

Easter in southern France is a time for family, friends, and eating.  Our visit today to our local boulangerie in Vers Pont du Gard was....

a vision in spring colors

awaiting to be savored.

And at the patisserie, Savarin, in the neighboring village of Uzès, the lines were as long

to acquire some wonderful treats.

Perching in the window is a chocolate delight.

However, the rooster watches over all.

Selections take a lot of time.

And everyone dreams

...of visions of sugarplums...

Happy Easter or Spring to all!

Joyeuses Pâques

Cindy...

and we have tucked lemon rolls by our fire to rise for morning breakfast.

....And The Lights Went Our In Vers Pont du Gard....

Yes, the lights went out in Vers.  Now, they were to be on at 3:00, well, maybe 4:00.  The boulangerie could not bake the bread, the grocery could not sell the cheese, the bar, however, was quite active.  Pierre and Albert arrived at our door to tell us the lights would be out until 8:00.

Neighbors began to gather....

The boys in our doorway.

The girls across the road.

More neighbors find their way to our door.

 And soon the wine began to be poured.

Potato chips, the most wonderful snack in France, arrived.

 Doors to houses were left open as more joined the group.

Occasionally, we had to depart the street to let the tractor pass or the bus or the many cars who said "Bon Appeit" as they passed..

And the mayor had to join the conversation about the outage (It is his birthday tomorrow, you know)

 Albert brought a delicious wine and more chips.

It was such a delightful evening that when the lights finally came on we were disappointed.

John and Jean began the departure of the group.  Each saying what fun it was to meet in the street.

Ah, warm weather, no computers, no TVs and friends.

We are smiling!

Bon Soir!

Cindy

Five Days 'Til Christmas

No, it is not France, however, just as interesting.  We are in London, actually Egham, with Molly and Billy.  

After a 9 AM hot chocolate and schnapps in the snowy airport parking lot in Colorado Springs with Kathy and Pete, we were on our way to another snowy, cold adventure in the UK.

Yes, the afternoon of our arrival turned white and by the beginning of the next day the airports were no longer sending or receiving passengers.

Even though the weather was bitter, Santa (Billy) delivered a new package to the house.  Yes, Santa was early, but Princess Zoe Betty was ready for a new home.  She is joining Zeb and Iggy who are still wondering what this little thing is.

Zoe takes a lot of lap naps.  She does like Molly's warm floors as do we.

Sunday lunch took us to a pub in the English countryside.  If you have watched  Nancy Meyer's The Holiday, you know that Cameron Diaz's character walks to The Pot Kiln to sing Christmas carols with the other locals.

As you can see the menu has many servings of local game collected from the hills outside the door.  The parsnip curry soup was wonderful.

Billy's dad, Bill, always has animated conversations even without his wine as he was a designated driver!

Joe's venison could not have been more delicious.

The frosty windows tell the story of summer, however, the light begins to fade about 3:30 in the afternoon.

Our desserts arrived to end our repast.  A panna cotta with quince and gingerbread and a local cheese selection with chutney and oat crackers. 

Listening carefully, we could hear Christmas carols coming from the bar.  Antlers bobbed  on heads along with Santa hats and stars as all gathered round a musician playing the familiar---and some not so familiar---tunes of Christmas. 

Cheer was had by all   inviting all to join in song.

Exiting from the cozy room, the chill winter moon greeted us.  All were filled with the warm feelings of the holidays.

Smiles warmed us in the winter night.  If you are ever in the Frillsham area of the UK, visit The Pot Kiln.  I imagine that it is gorgeous in the warmth of summer.  The Pot Kiln

Take A Wild Bunch...

The telephone rings about 7 P.M.

The voice of my son-in-law, Matt, announces that he cannot find the key to the tractor  The tractor, the primary player in harvesting the hand picked grapes, is now silent. The key always safely kept in the tractor ignition is residing in some very secure place known only to itself.  Matt, however, continues his announcement that he has collected wild arugula from the fields.  

Do we have tomatoes, pasta, Parmesan, garlic?   Now, what kitchen wouldn't always have those ingredients for an emergency.  Matt declares that he will be right over with Molly to cook dinner and later play a little Mah Jongg.

The arugula has a brilliant lemon yellow flower and is dotting all of the fields during the fall harvesting season.  As one walks through the plants, a spicy fragrance arises, another sign of cooling weather.  Plucking the leaves from the wild plans produces a bowl of emerald green.

Tomatoes are halved, garlic is chopped and....

and all are sauteed quickly to produce a wonderful bowl of Matt's Arugula Tomato Pasta.

This is a "take a handful" recipe and if you have fresh arugula enjoy Matt's recipe.

Matt's Wild Arugula Pasta
A handful recipe---
A large handful of wild arugula (roquette), or store acquired, leaves striped and roughly chopped.
3-4 cloves of garlic, chopped
Generous amount of olive oil
4-6 handfuls of cherry tomatoes, halvd
Salt and Pepper
Penne or farfalle pasta
Parmigiano reggianno (Parmesan), grated

Bring a large pot of salted water to a boil to cook the pasta.  When boiling, add the pasta and cook according to the directions.
Harvest a large bunch of wild arugula (roquette.)  Strip off the leaves and chop in large pieces.
In a shallow sauté pan, sauté the garlic in a generous amount of olive oil until golden.  Be careful not to burn or it will be bitter. 
Add the cherry tomato halves to the pan and sauté for another 2-3 minutes.  Combine the chopped arugula with the tomatoes and garlic and cook another 2-3 minutes.  Season with salt and pepper.
The goal is for both the tomatoes and arugula to be lightly cooked only.  You want to retain the freshness of the ingredients.
Meanwhile, drain the cooked pasta and place in a large serving bowl.  Add the arugula tomato sauce and toss gently.
Sprinkle freshly grated Parmigiano reggiano (Parmesan) over the completed pasta dish.
Serve with a bottle of La Gramiere (lagramiere.com ) Rosé.
Matt Kling

Yes, the tractor key was found.  It was residing, not on a key chain, but in the very bottom pocket of dirty work pants.  It now, however, is attached to a vibrant orange

gummi bear.

Á Bientôt,
Cindy