|Laser de France (flower) at the Combe d'Orveau|
|Lighting needs to be perfect|
|Photos on the wall, lighting fixed,|
table set up for the vernisage
|My Georgia O'Keefe flowers|
A picture is worth a 1000 words, here are a few photos. Still working on the macro lens.
Orobanche de la Gendarmrée
Ail des ours
Buds on the Lys Martagon
| || |
An Euphorbia -red there are 2300 diffrent euphorbias!
Polygala vulgaris (about 2 1/2 inch tall)
Sceau de Salomon
Phalangère à fleurs de lis
Raiponce en Epi
Grémil bleu pourpre
The Combe d'Orveau has a beautiful overlook and then we usually walk through the forest.
|Some people walking towards the edge, OMG, not me!!!|
|Hike through the woods|
During the month of May I have also worked on my garden. It is coming along nicely.
|It will need to be weeded soon, waiting for|
some of the little sprouts to get a little larger
Also, we need some rain!!
|OK, it is still small...maybe 3 inches diameter|
But looking real good ;)
Also getting the patio ready for summer.
|The table is covered in case of rain, but the rain did not come!|
Herbs mostly in the little garden with some flowers for color
|VOILA, pool is full|
|Water in the large tank|
We went to a "Vide Grenier" or "Empty your Attic" sale in Quicey a couple of Sundays ago. Saw lots of stuff that I did not need, so saved lots of money by not buying anything. Quincey is a small village just south of Nuits St. Georges, so why not go and check it out. Next Sunday June 7th we are setting up a table in Auxey. See how that goes!
Anyway, back to Quincey, two pictures I took in the village. In the small villages here, you are always a house away from the country.
|Looking for treats?|
|By the stream in Quicey|
I do believe that winds up this great month.
Recipe of the Month
JAMBON PERSILLE by Tom Kevill-Davies
( I have added notes in bleu)
I am using a recipe from a friend. Tom has a Bed and Breakfast in Auxey. He loves to cook and loves to ride his bike. He even wrote a book on his ride in the Americas (Hungry Cyclist). Now he is the proud owner of the Hungry Cyclist Lodge (www.thehungrycyclist.com/).
He adds recipes to his website, along with some beautiful photos (he is into photography too). The lodge was an old mill, so the stream passes by the house.
Jambon Persillé is a very Burgundian dish and it is great. I was going to make it this week before I did this post, but have not found salted pork (mostly a winter dish)...found it and made it June 5 . I have noted a few things that I would change, but Jambon Persillé is really delicious. Probably none of you will ever make this dish, but you would be missing something!
- 700g of salted ham hock (I had to ask a butcher to prepare a ham hock- une jarret)
- 1 small onion
- 1 bundle or fresh parsley, well chopped
- 2 sheets of gelatine ( 1 packet - Julia Child says for 2 cups use 4 sheets or 1 packet)
- 2 bay leaves
- 3 cloves of garlic, minced ( I tossed a crushed one in to cook with the ham hock)
- Pepper corns (also about 6 in the broth )
- sprig of thyme
- sprig of rosemary.
- 2 glasses of dry white wine.
- Put the ham hocks in a large pan and cover with water. Bring to the boil and simmer for one hour.
- Skim all the grotty foam off the surface of the water and drain the ham hocks. Rinse the pan and recover with cold water (important because of the salt). Add the onion, thyme, rosemary and bay leaf and bring to a gentle boil ( I added the crushed garlic, 6 pepper corns and a carrot). Leave to simmer for 3 hours until your house smells wonderful and the meat falls away from the bone.
- Take the hocks from the water and set aside to cool. Add the wine to the remaining water. Continue to simmer until the liquid has reduced by half. ( here is where I got into trouble- I had lots of broth, I reduced the broth first, tasted pretty good, added wine and reduced to 2 cups!-I did not taste and it was too saltly...big mistake. Since I had so much broth, the reduction donw to 2 cups concentrated the salt. Next time, 2 cups broth, 2 cups water, 2 cups wine and reduce to 2 cups..this is my advice, Tom has never had this problem- maybe my ham had more salt? taste your broth before you add the gelatine...make sure it is good , you can always diluted with wine or water at this point if needed).
- In the mean time soak the gelatine leaves in cold water.
- Brush the garlic into a mixing bowl. Add the chopped garlic and mix through with your fingers. In a terrine, add a good layer of the garlic and parsley mix.
- ( here is where I would change the recipe.Jambon persille usually has the parsley mixed with the broth so it is throughout, around and coating the ham. This is just a personal preference. So for me, as the broth has cooled, I would add the parsley to the broth, do a small layer at the bottom and the rest in the broth)
- Break up the cooked pork in your fingers in to chunky finger sized pieces, and discard any slimy bits. Mix through with ground black pepper and then layer all the meat on top of the garlic and parsley and gently push down with your fingers (this take a while, so think about the timing of everything).
- Add the gelatine to the cooking liquid and stir until dissolved ( while the liquid or broth is still hot or warm-when cooled a little and has been strained, add parsley). Strain the liquid through a fine sieve and pour over the layered meat until covered. Add a weight on top of and refrigerate over night ( I actually put it in the refrigerator until it had was a little set, the broth thickened some. Then I covered with plastic wrap and added the weight).
- To serve turn the terrine upside down on a plate and tap unitl it comes loose. Serve with conichon ( small type pickle here in France) and a crisp glass of Les Grechons, Ladoix Premier Cru from Bertrand Ambroise ( must say that is an excellent wine suggestion).