Janvier 2018

Saint Vincent
Blue sky, not this year!

January 2018

New Year celebrations are behind us and the month of January is done.

Here in France, and here in the Côte D'Or, everything is flooding. It has rained most of January. If not raining, we have had misty days. I think maybe 4 days without rain so far!

We are not in danger here, no basement to worry about, and no creeks nearby (except for the underground stream, somewhere below- but so far it is OK!!)


It has been a mild winter and we saw a rose in bloom on Sunday and some daffodils in bloom last Friday! My rose has buds all over that are pushing out. I think there have been only a couple of nights below freezing. No hard freeze yet. So will it be an early spring, or will winter arrive in February? Just hope the rain ends so I can get out a little more.

The end of January is the feast of Saint Vincent (22nd of January) . He is the patron saint of the vignerons. Here in Burgundy, and especially here in the Côte D'Or, it is always celebrated. Each wine village has its' own celebration, but the region also has the big celebration.
For the regional celebration, the chosen village sets up for a weekend of celebrating, eating and wine tastings. About 100,000 people will visit over the weekend.
Gevrey Chambertin will host this grand event January 2020. The theme for 2020 will be "Aromes".
We have started to make the decorations this January. I am back on "making paper flower duty" on Monday afternoons. We have started with a deep royal purple. The group has been making about 1000 flowers per session!

While listening to the others talk last week (while making flowers), it struck me how much more the French walk then, I think, Americans. Many walked to the Salle (where we work) to make flowers instead of a car ( yes, I used the car, it was a rain on and off day and I do not walk in the rain). Many of the woman are around my age and older belong to walking clubs and go on routine hikes.


I am working on photos for the photoclub exposition at the end of May. The theme this year is "Detail". Here are some photos I am working on right now.Have to have my final choice by the first of March. Comments or critique is welcome.

1. Mushroom detail

2. Pomegranate detail

3. Machine graphics

Keith has been working in the shop (garage!). He has been working on dovetail joints by hand. Now he is moving on the a couple projects. I was thinking he should start on an ark, just in case!
With the weather his bike rides have been curtailed.
He continues going to Bligny on Saturdays to work on the train cars. Always repairs to the cars, lots of painting and engine work to be done.

I have tested a  recipe this last month. I have always wanted to make a pâté, but tried once and it was not very good. So I found a recipe for pâté en croute (in crust) and tried it this month. And VOILA, it worked.  Here we can get pâté en croute that is small (along rectangle about 2.5 inches cubed). I bought the pan and made the recipe in it. Trying all sorts of new things Results, very very good.

And on food, I tried a recipe from Cooking Light called "Tuscan Chicken with white beans and Kale". Very good winter dish. Link :RecipeHere 

That is about all from here. Have a good month.

Recipe of the Month

Velouté de chou- fleur ( cream of cauliflower soup)

There are recipes for almost all vegetables that are "velouté" here in France (velouté means a soup that is blended and smooth, oncteuse). It is great to have warm soups in the winter and these are fast and easy soups. I had this served for lunch ( and oh what a lunch) on Sunday with a few morels of smoke trout on top.
 Note : you could top with ham or bacon (do not overpower with toppings, just a little)

Ingrédients

• 1 cauliflower cut up
• 2 medium potatoes cut in cubes
• 4 cups of water
• 1 tsp Oregano
• 1 cube of chicken broth
• Pepper
• Salt
• 2 ounces of butter
• 2 Tablespoons of cream

Preparation

1. Cut up the cauliflower and the potatoes.
2. Put the cauliflower, the potato and the chicken broth cube and water in a sauce pan.
3. Add the oregano, salt (depends on how salty the broth cube is) and pepper
4. Cook over medium heat until the cauliflower and potatoes are done (test with a knife, it should penetrate easily)
5. Add cream and butte
6. Mix in blender (careful not to fill blender with the hot soup) until creamy
7. Test salt and pepper seasoning