|Fog, this is a good day|
The month of December is coming to an end, as is the year 2015. As I think over this past year, there have been good times and sad times.
Now it is time to move on to 2016, but not before I finish this months blog.
This month we actually had a couple of sunny days, but mostly wet days. We have had very little rain, but everything is wet like we have had heavy rainfalls. The temperatures have been extremely mild. It is then end of December, and we still have had many days in the 50's (well not today). The "weather gurus" say it is El Nino and next year all will be normal. I guess if that is true, we should profit from the present.
|This is 29th of December!|
We had a nice walk in the woods, and I was working at a photo of water (for the "book").
|Flipper stop to see if we were following|
|The dogs love the water, especially the lab|
|Curious horses or looking for an apple|
|foggy day on the pond behind Gevrey|
|another foggy pond photo|
|Swans on the foggy pond|
|At the Gare (train station) Gevrey|
One day MT and I went to look at an old tomb stone, Gallo-Roman period. A member of our association had written an article for our Gazette (this Gazette is published twice a year-and this was Dec 2015). He wrote about some of the archaeology of the area. This included reference to this tomb stone (stelle). The stelle happened to be in a private garden in one of the villages of the area. Imagine an artifact of that age adorning your backyard garden. Here is my photo.
|Gallo-Roman stelle -see the two heads|
at the top..rest has been worn away by age
Then for us, I made three panels in raku for our wall. The color is not correct (too yellow), the white is actually grey white, but the concept is there!
|Tom's Bed and Breakfast|
|Our new wall hanging|
We made our annual trip to the Alsace for a Christmas fix and wine. The Alsace region went between Germany and France a few times. Since WWII, it has been part of France. Even though in France, some of the best German food is found in the Alsace, in our opinion.
Also, Christmas has more of the German influence. They have Christmas trees (which France did not have much in the past, but has become more popular in recent years), they decorate with lights and have huge Christmas markets ( marché de Noël).
So we did our annual visit to Colmar (forgot my camera in the car), then up to Eguisheim. Always an enjoyable visit, some wine tasting and some good food. We always stay the one night, then drive home the next day.
I did not have have tripod for the night photos, but I powered through it! Not perfect photos, but temp pis (too bad).
|Marché de Noël in Eguisheim|
|The "Plce de Eglise (church plaza)...|
Pope Leo IX was born here
|A market stand|
|Day photo of a small street|
|Christmas market of Eguisheim by day|
|Some houses and wine shop|
|A house and wine maker (vigneron)|
|This is a cigogne (stork). The Alsace is known|
for having them, and now they stay all winter.
This is on top of the church
We had a wonderful Christmas day with MT and family. MT made a wonderful paté en croute (wrapped in pastry), her great grandmother's recipe. She said it takes 3 days to make. It was sooo good. Then is was followed by some succulent venison with wine sauce..mmmm. As always with wine.
|Musigny Grand Cru- 1988|
Keith with a big smile-must be good food
|Gougeres fresh from the oven|
The others seem to want the cat, but not be totally responsible for him!!
Now he has been coming here most nights to sleep. So we do not think we have a cat, but he seems to think we do. He is also bossy. He meows to be brushed all the time, going over to the brush and rubbing his cheek on it.
|He moved to not a great photo, but Til begging for a|
|Got what I wanted|
And your resolutions this year?
- 2 lbs (1 kg ) potatoes
- 7 oz. (200 g) of lardons [note above on lardons]
- 7 oz. (200 g) chopped onions
- 1/2 cup creme fraiche
- 1 16 oz. (450 grams) Reblochon
- Peel the potatoes, cut into cubes, rinse well, and dry in a clean cloth.
- Heat oil in a pan, and sauté the onions
- Then add the potatoes
- Brown all sides of potato cubes, add the bacon (lardons) and finish cooking.
- Meanwhile, scrape the crust from the Reblochon and cut it in two , then into slices.
- Prepare a baking dish by rubbing the bottom and sides with garlic.
- Preheat oven to 350 ° F (thermostat 6-7).
- In the baking dish, put a layer of potatoes with bacon(lardons), and half of the Reblochon -layering like a lasagna.
- Add the rest of the potatoes, and finish with the rest of the Reblochon (for the top crust) and bake for about 20 min ( monitor to prevent the cheese turning to grease).