It is a cloudy grey day here in Gevrey. Just had a little mist fall around lunch time. Last night was the time to turn the clocks back one hour. It will take a day or so to change my internal clock. I can easily go through the house and put all of our clocks to the right time, but it takes a little more to change my head.
Not a lot to say this month, but plenty busy. I took photos, so more of the story in photos than words.
|Entrance to the spring|
We were told to start at the first entrance and clear a path 2 meters wide. There were about 12 of us, plus the two young men in charge of our group. When this was cleared, we started on the path to the spring.
We worked steady for about 3 hours. Hacking away, cutting, and hauling all of the debris out to the truck.
|The spring path|
|The muddy clearing|
|Finally see the spring|
|Here it is DRY as a bone|
|all torn up for the new tram- train station at the end of the road|
|Church in Gevrey|
|St Martin in Fixin|
|Panel at the front of the church|
|Color of the village|
|looking at Flavigny from a distance|
He took it out for a short ride the other day, now that it has wheels. However, this old bike has no brakes!!
|Great job...isn't it. Looks spiffy|
I am going to cheat a little here. Since I mentioned preparing “cake”, I am going to repeat my recipe for cake. It is sooo..oo good though. Although I love to put lots and lots of things into my cake, it does make it hard to cut into slices. If I want to have nice slices, I cut back on all the added goodies ( i.e olives, peppers, ham…). You have to leave enough batter around to have clean cut slices. So pack it up and deal with it, or cut back by almost half.
• 4 eggsPREPARATION
• 1 2/3 cups plain white flour
• 2 1/2 teaspoons baking powder
• 1/3 cup olive oil
• 2 tablespoons butter, melted
• 3/4 cup cream or crème fraîche
• 1 1/2 cups pitted green olives or pitted black olives (chopped or whole)
• 1 1/2 cups gruyère or emmental cheese, grated, cubed or combination ( i.e.: 1 cup grated and 1 cup cut in cubes )
• 2 oz of chopped ham
• Salt & pepper
1. Heat oven to 400°F.
2. In a bowl beat the eggs until pale yellow and frothy.
3. Stir in flour, baking powder, olive oil, melted butter, and milk.
4. Chop the ham, cube the cheese and slice the olives.
5. Stir in ham, cheese, olives, salt and pepper to taste.
6. Pour into greased bread tin, loaf tin or cake pan (11 x 4 inches would be a good size).
7. Bake for about 50 minutes, or until golden brown. (check with knife, insert and done when knife comes out clean)