|Evening sun Brochon|
Although my greeting is a bit late, here a Happy New Year can be sent out until the end of February. So let's go with the french tradition.
For my January weather report. As for winter it has been mild, but rainy and/or foggy. We have had sun here in Gevrey only a couple of days. Dreary, damp and cold can be tiring!
But the other side of this, mother nature is really confused. At the round-about the spring bulbs have all poked through and are about 5 inches tall!
And I have added a couple of photos from my yard, and this is January, supposedly winter! We have had a few nights below freezing, thus some frost. But this next week they promise winter will be here. Nights below freezing( oh no!) and maybe below freezing all day on Thursday(yikes). Get out the winter gear. Maybe it will be over after this week, one can hope.
|Rose photo Jan 14|
|Same rose photo Jan 18..a little frost|
|Jan 29, dandy lion! ! ! Backyard|
|Even weeds are pretty when frosted|
It had been opened two weeks before, so it had deteriorated some; but after the acid taste...there it was, long lasting in the mouth - was the taste of Chambertin! Absolutely AMAZING. What an experience!!!!!!!! And below is a photo.
Only living here does one get an experience like this ( or if you have millions and can buy anything you want).
|Very old wine|
|Château Stephen Liégeard -1895|
|Eglise Saint- Symphorien XI century|
|Great example of a Burgundian roof- Brochon|
|Working on the vines behind out house|
|Vines in Brochon|
This week-end is the Saint-Vincent celebration ( patron saint of the vines). This year it is in Beaune, Nuits-Saint-Georges and Dijon. It is spread between the 3 villes to celebrate (and enlist more signatures) for the "Climats de Bourgogne" ... 50,000 signatures needed to apply for UNESCO( if you know french and want to apply to here: http://www.climats-bourgogne.com/fr/#/RejoindreLeComite). I should go and take some photos, but on Friday, Beaune had not done any fancy decorating for the event. A few signs up pointing the directions for wine tastings, somewhat surprising. I had thought they would have some decorations around the city. But tourists will come and the tourists will drink.
|Old Lavoir ( place to wash cloths)- on the right-Note that it is covered.|
|Another Burgundian roof - Beaune|
|one of the towers in the ramparts of Beaune|
|Outside the Church with the statue|
|Vigneron decorated _ outside his cave|
OK I am going to try to load a short video of the parade just outside the cave of the vigneron in Brochon, with the band playing. Tell me if it does not open well. This is the first time I have tried this. It is short, a small taste of life in a small village. For those who have been here, it is next or behind the SuperU (grocer).
France is a nation of soups. It is a cold day here in Gevrey and I was outside taking photos of the Saint-Vincent festivities. So I thought hot soup sounded like a good idea for tonight. Chicken soup is anything you want it to be...and can be used to to get rid of some leftovers. This is my version of chicken soup with left over Roasted Chicken.
Left over chicken -from Roasted Chicken
1-2 carrots cut in small circles or half
circles (spoon size morsels)
1 branch of celery chopped
1 large onion chopped
1 Tablespoon olive oil
12 green beans cut into 1/2 inch pieces
2 tomato cubed (or a can of diced tomatoes)
3 medium potatoes cubed
1 Tablespoon parsley chopped fine
2 sprigs Thyme
1 bay leaf
2 chicken bouillon cubes**
1 small branch celery chopped into small pieces
6 cups water
Salt and pepper to taste
* You can add other vegetables also, be creative. Add some peas, or zucchini, or yellow summer squash. Or add rice instead of potatoes or use pasta noodles. Also use what herbs or flavorings you like. Try something...today I added a tsp of cumin.
** Taste, depends on the broth you recoup from cooking the chicken
1. Clean chicken and cut into petite morsels. Place in a bowl.
2. In large stove top pot, saute the onion and celery in olive oil
3. Add the drippings from the left over chicken**
4. Add 6 cups of water and chicken broth cubes.
5. Bring to a boil. Add thyme and bay leaf
6. Add cut chicken and cook over medium heat for 30 minutes.
7. Add all the vegetables and simmer another 30 minutes. This should reduce the liquid by about one third.
8. Taste and add salt and pepper to taste [this will depend on the saltiness of the bouillon cubes ]