Orgy in the garden

Now what on earth is this you might ask. 

My rhubarb in the early stages of growth.  Today beginning of June it has grown to full size and is more like this.  

 But the trouble with my rhubarb this year is that it has not turned red.  Usually  it grows prolifically in gorgeous greenish pink bouquets.  Although there is nothing technically wrong with the green variety, it just doesn’t look so appetizing.   No one relishes the thought of eating something green and slimy.  So I have solved the problem by cooking it with strawberries and redcurrants - compote - crumble - add a little cinammon and nutmeg  - delicious.

The trouble with living in the country is that at this time of the year there is so much work to do - having finished with the rhubarb - there are cherries to be eaten.

Then on our walk these tiny wild strawberries just waiting to be put in a bowl of fresh cream.

Now look what Jean Marie has brought - redcurrants.   Ummm - so excuse me while I rush to the supermarket to buy more sugar.  It will be gelée time tomorrow.

Medieval madness

§  There are knights in shining armor, with costumed musicians playing on shiny tin flutes – there are Kings,  Queens, Knights, Ladies in waiting and peasants, jesters and best of all the Gueux.     Yes I am talking about the street outside of my shop which has been transformed into Medieval madness on this Sunday morning.  

§  On this day folks from far and beyond flock to Semur en Auxois to down pints of “hypocras”  the alcoholic drink made with a “je ne sais pas quoi” and gobble fairy cakes mixed with herby smelly concoctions and swallow large gulps of bière.   Les Gueux are beggars dressed in potato sacks – while dragging their leg chains behind them they lock their children in cages made of sticks and hay and feed on left-over scraps.  They have blackened teeth smell to high heaven, fierce looking dogs with bloody bones in their mouths accompany them.

§  The town parking lots are cleared to house outdoor camps with open fires and the smell of sausages and chops can be smelt all over the town.  

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The parade in the main street

§  The annual Medieval Day precedes  the “La Bague” which Dates from the 17 Century –which this year will be held on Tuesday the 2^nd of  June.  The Bague  is the oldest horse race in France.    Contestants can win a gold ring – the race I love the most is with the work horses – strong hefty animals who pound rather than run - it is a pleasure is hear the sound of their hoofs heaving the turf.  The day is followed by a big marché of veg. fruit and clothes and lots and lots of  bars serving champagne, cremant, white wine and the traditional “Kir” . 

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§  Just for fun I was reading “The daily life of a Medieval Lady”

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§  and the program sounds good to me.

§  Her day starts at dawn when Mass would be heard and prayers would be made

§  A Medieval Lady would be served by her ladies in waiting. She would be assisted with her dress for the day

§  The first meal of the day for the Lady was breakfast

§  The daily life of the Lady would include discussions on tournaments, betrothals, marriages, poetry and courtly love

§  A Medieval Lady would be expected to oversee the education of the upper class girls who had sent to their households

§  A Medieval Lady had to be able to take their husbands places at all times. The daily life of a Medieval Lady would change if her husband was absent. She would be expected to look after the finances of the manor or estates including the collection of rents. Supervise the farming and settle all disputes

§  Mid morning prayers and a meal

§  In the afternoon the daily life of Noblewomen turned to housewifely duties including the supervision of meals and ensuring stores were sufficient

§  Leisure time was spent on embroidery and dance practise

§  Evening prayer and then supper in the Hall of the Castle or Manor House

§  After supper there might be some entertainment - music, dancing, jugglers, acrobats, Jesters, etc

§  Bedtime prayers

Nature walk with Jean Marie

16 friends and 5 dogs 9:30 on a this Sunday morning

A lovely warm sunny day

Friendships were made

Setting off at a good pace 

Are we almost there?

Breathtaking views

In the Viserny hills Dr Carre is buried with his horse

 Ouff its nice to sit down

 Mena

 Yummy more please !

Jean Marie' s old barn transformed for lunch

Mena and Mum 

 A digestive walk to admire Moutiers St Jean

 Jardin des Coeur du Roi

"Le Guide" at work 

Majestic staircase

This incredibly beautiful abbaye with corner gardens everywhere - let's turn it into a hotel !

 

 Marchand de vin - pity its closed !

Old stones and beautiful roses

Fendi's week

It's that time of the year again: spring is springing in bounds and leaps, back and forth and roundabout. What used to be April weather now passes as March, at least in this neck of the woods. Elsewhere winter is still tightly holding on, while in other regions it never really settled in, in the first place. One of the most wonderful spring things to sprout at this time of the year (to my taste, anyhow), is wild asparagus. Regular cultivated asparagus bolts in May, but the wild variety pops up a little earlier. They are much daintier, but a delicacy nevertheless. Foraging for asparagus is not like ordinary foraging. It is more akin to mushroom hunting, for asparagus has a great talent to hide itself among the briars and bushes and often you won't see them at all until they are way too old and have started to sprout their feathery fronds. But once you have developed a 'nose' for the right season and the right places where the elusive spears might be found, hunting them down is an exquisite, fun-filled adventure, which may land you in some very strange places.
Asparagus likes to grow in a variety of places, depending on the species. Asparagus likes water, but not water-logged areas. It grows in well draining soil, near ditches or riverbeds and alluvial plains, where there is plenty of moisture nearby. It usually likes full sun, though some varieties also tolerate heavier soil and semi-shaded areas.
Although asparagus has a very distinctive appearance, it can be hard to spot.

Jean Marie found some wild asparagus in the forest.

We steam cooked them for 4 - 5 minutes and served them luke warm with a hollandaise sauce. 

Here is the recipe for a classic Hollandaise Sauce

7oz salted butter
2 egg yolks
2 tablespoons lemon juice
½ teaspoon fine grated lemon zest
2 tablespoons white wine vinegar
If you have unsalted butter, you can add a ¼ teaspoon salt to the sauce.You should not need to add any salt if the butter is salted but check the seasoning at the end anyway

All you need to do is assemble the ingredients and get your cookware together.

First, we need to melt the butter. This needs to be done five minutes or so ahead of time so that the milk solids can sink to the bottom. This is important for when we whisk in the butter as it allows us to control the consistency of the sauce.
Place a large pot filled to a third with water on to boil. Choose a stainless steel mixing bowl that sits on top of the pot but does not touch the water and place the egg yolks, lemon juice, zest and vinegar into the mixing bowl.
Turn the heat down to just under a simmer, this is the ideal heat and won't cook the yolks too fast. Sit the bowl over the water and gently whisk the yolk mixture in the bowl over the water and they will slowly start to heat and increase in volume.
Don't forget the purpose of the whisking is not to aerate the mixture so much as to avoid the yolks catching and also ensuring even thickening. You will notice the yolk mixture becomes a little thicker on the bottom and around the edges. Keep a towel around the outside of the bowl so that you can remove it from the heat if it starts to form lumps from heating too fast.
Keep the yolk mixture moving constantly by whisking continuously. You will notice the bubbles that form will get smaller and smaller and soon become the larger part of the yolk mix as the runny yolk cooks. The only thing that is important to remember at this stage is that if it starts to catch, lift the bowl above the pot to slow down the heating. In around five to ten minutes, the yolk mixture should be holding it's shape like a soft whipped cream and the texture should be as smooth. This means the yolks are cooked but not to the point of being scrambled and you have made yourself what is called in French cooking a "sabayon".
Sabayon can also be made with yolks and sugar. This is the base for many well-known recipes like parfait and semi fredo (parfait with a fair amount of alcohol like tequila added and served semi frozen). Often this technique is also used as a base for decadent cake baking.
Next comes the whisking in of the butter, make sure the butter is boiling hot. Place the sabayon bowl onto a damp cloth so it won't spin while you whisk. While whisking fast slowly pour on the butter keeping a steady stream of butter but keep the stream as thin as possible.   Bit by bit it will "take" and you have a wonderful fluffy, tasty sauce ready for your asparagus.

 


Meanwhile at the shop ...

A beautiful blue and cream lace ensemble in pure silk hand made in Lyon by a wonderful company that makes very few items but each to exquisite perfection.

Lacy curtains show the courtyard in the throes of a "clean up".

Fendi eats everything in her reach - the asparagus were fascinating.  

She was resigned to sitting outside the shop and looking out for compliments.  She was inundated with people stroking her and saying how beautiful she was.    If I had 10 euros for each photo taken of her I would be a rich lady today !!

Good neighbours

The workers ;   Hervé, Jean Marie, Jacques, Vincent, Edouard, Gerard and Yves  all up at 7:30 on this Sunday holiday  morning to repair the next door neighbour’s  stone wall which had collapsed a few months ago.  The date for repair was set for the 1^st of May traditionally a national holiday.   Stones were selected – measured and placed just at the right angle –ciment mixed to hold the joints.   Such solidarity is heart-warming to see.     This small village in Burgundy – about 150 people expanding to 180 during the summer months is a typical example French life.     Most young people have married and stayed on in the village either building their own house or restoring an old property belonging to their family.   So there reigns a lot of fellowship and camaraderie.   The “women” were invited to come over for the BBQ lunch and I arrived after having not done anything all morning.  Jean Marie’s barn

is at least 200 years old.

Was requisitioned - tables and chairs appeared

and we all sat down to a  feast.  The aperitif was the traditional “kir” which is redcurrant juice with white wine – small squares of paté en croute, potato chips, pistaches, peanuts and home-made “merguez  sausages” which are made with porc or lamb and very spicy.   Chicken bits, pork chops and an amazing rice salad.     Epoisses cheese served at its best all runny and smelly  - several baguettes and good doses of red wine.      One of the kind wives had made little walnut cakes  to go with the coffee.   Then after this two hour break it was back to rebuilding the wall before all the cement dried.

What a wonderful way to celebrate May day.