|Fall is here and so is the fog|
Oh yes, fall has arrived. Right now we have had a few foggy mornings. But soon, the whole day can be like this.
The grape harvest (vendage) was early this year. It started around 4th of September. The average time is the 20th of September.
|Tractors going to and from the vineyards|
|The vineyards in the back of our house, Hand picking is not easy.|
The 10th of September is the day Gevrey-Chambertin was liberated. There is always a ceremony at the monument, however it was the time for the grape harvest, and many of the habitants were working and could not participate. Instead of a band, there was one snare drummer and only one flag bearer.
|Ceremony for the Jour de Liberation|
Mid-month of September each year, France reserves a weekend to celebrate patrimoine (our heritage).
My Association (history and heritage), put together a exposition for Gevrey-Chambertin. We made posters of the different types of Heritage; Architecture, Literature, Industrial, Nature, and the underground passages for the water (old passages and cisterns) as Heritage hidden. At the same time there was an exhibit on the "Climats de Bourgogne" (vineyards). Excellent exhibit. Remember the vineyards here in Gevrey on the Cöte de Nuits and Côte de Beaune are now UNESCO.
Along with MT, we arranged a hike to the cave (I had a few photos when we found the cave in August). We had a nice group and the day was beautiful.
|MT is starting to explore (circle of light is from my flashlight)|
|Used the camera flash here, |
some of the group checking out stalactites and stalagmites
|Always find the woods beautiful|
|La pézize orangée|
|I think Mycene Rose|
|Tree grows in |
|Still checking- Looks like salmon eggs|
|Drop of pine sap|
Keith is in the US visiting his father and sister (and brother-in-law). He will be home next week.
With fall, the fresh pears are in the store. So here is a recipe for great tart.
- 125 grams unsalted butter, room temperature (4.4 oz)
- 1/2 cup granulated sugar
- 2 eggs,. room temperature,
- 3/4 cup almond flour
- 2 tablespoons all-purpose flour
- 3-7 ripe Pears, peeled, cored and cut into slices (depends on the size f pear and the ratio of pear to almond creme that you prefer). The photo is 7 pears. But I have made this with 3 pears too. If you use fewer pears, the almond creme puffs up between the pears and turns a dark brown when cooking...ummm.
- Either buy or prepare a pie crust. I had a sweet crust, "pâte sablée".
- Put the crust in your tarte form.
- Add the Almond creme into the crust, level it.
- Arrange the slices of pear evenly on top of the Almond Creme.
- Bake 35-40 minutes