|A cave in Monthelie|
It is the end of March and Easter week-end. Here in France, Easter Monday is also a holiday. So it is a 3 day weekend. The symbol for Easter is a bell, or cloche in french. And there is chocolate in the stores, no different than the US- except I did not find chocolate malt eggs, oh well, did not need those.
March is some what of a mundane month. As this winter has still continued with cold and rain.
Had a couple meetings with my Flora and Fauna group. First one was indoors. We worked on mushroom identification. Fascinating, right. I enjoy it.
The month ended fairly well. Went out for a walk with my Flora and Fauna group. We climbed to the plateau of the Combe Lavaux....puff, puff!! I am really out of shape after a lazy winter! But we all made it. There are definitely signs of spring. I love walking around in the woods. I have provided a couple of photos of Mother Nature.
|Monthelie from afar|
|Church tower..Clunisien church of the XII century|
|We were walking up...they offered rides too, |
but this one was going the wrong way
|Bit of tasting|
|Chateau of Monthelie- XVI century|
|2 chevaux- our wine is in there|
Hope they go back to Tom's
|Stone church tower in Auxey|
|Guys chopping in Tom's garden|
Recipe of the Month
Keith thought I should add one of his favorite dishes. I am not sure how easy it is to get rabbit in the US, but it is easy to find fresh rabbit in all the stores here. If you can not find it or are against eating rabbit, you probably could use chicken legs. Never have tried that though.
- 2 rabbit legs
- 2 cups of white wine
- 1 onion
- 1 carrot
- 1 garlic smashed
- 1 cube of chicken broth
- 2 TBS Dijon mustard ( regular or with grains)
- Garni bouquet (thyme,rosemary,bay leaf)
- Cream or Creme Fraiche (optional)
- Olive oil
- Salt and Pepper to taste
- Saute the onions until translucent (in olive oil)
- Add rabbit legs and brown lightly
- Add garlic and mix with onions
- Add mustard
- Add bouillon cube
- Add wine and then water to cover the rabbit
- Add herbs
- Peel and cut carrot in 3-4 pieces and add
- Salt and pepper
- Heat up everything (slight boil) and then put it into the over at about 200 degrees for 2 hours
- Remove from oven, add cream and stir.
- With oven OFF, put the rabbit on a plate and put in the oven to keep warm
- Reduce the sauce on the stove top until it thicken slightly...Check seasoning
- Remove rabbit from the oven and cover with sauce....mmmm