March 2018

Happy Easter

Working on my Blog today before the end of the day! Since I missed February, thought I would get in gear and write this afternoon.

France was once again the scene of terrorism. We watched the hommage to the brave gendarme who made the exchange with a hostage and was killed. The ceremony presided over by President Macron was done in the court yard of the Palais de Invalides. Someday, I hope this terrorism will be over!

Spring is trying to make its presence these last couple weeks. With all the flooding this winter, sunny days would be welcomed! The fruit trees are flowering and some spring flowers are pushing up. I have not been on many walks and have not taken my usual amount of photos in the woods, mostly due to the weather.

March did come in like a lion! March 1st 2018. This was a mess here, places closed, traffic jams!! It is not the norm any longer and it brings everything down. It was only 10cm. On TV they interviewed someone from the mountains, and they just laughed. In the mountains they still get SNOW.

A little snow to start the month

On Thursday this week I rode along to go in search of daffodils There is a plateau where the forest is full of daffodils.

wild daffodil

another daffodils

Then a few other flowers were blooming.

Obviously not flowers, the little flowers on the underside
 of the leaf were not open. 

Niveole printanière

Scille printanière

Anemone printanière

Niveole printanière

Pézize écarlate (mushroom)

I  have been working on village photos, and still have lots of photos to go.

Lavoir at Poisot
The village wash house

Inside of the wash house

bike on the side of a house

Still making flowers on Monday afternoon for Saint Vincent 2020. 

Keith has not been as his bike as much as he would like, fog, rain and bike do not mix well. He made a little thing for me...for storage of foil and saran wrap and kitchen paper...etc.

This is the pantry, and attached to the shelves. Now it is easy to get to it all. Very handy to have a bricoleur in the house.

Recipe of the Month

This a very rich dish, more of less a winter dinner. After living here 16 years, I finally made it. It is good, but not one I will make frequently (just a few calories).

Blanquette de Veau

Ingredients

• 1 pounds trimmed veal shoulder, cut into 2-inch pieces ( or chicken)
• 2  cups chicken stock
• 1 medium onion studded with a clove
• 1 garlic clove, minced
• Bouquet garni
• Salt
• 1/2 cups pearl onions
• 2 tablespoons unsalted butter
• 1/4 pound small white button mushrooms, halved
• 1 ttsp fresh lemon juice
• 1 TBS all-purpose flour
• Freshly ground white pepper
• 1/2 cup
• 1 large egg yolks
• 1 carrot peeled and cut in rounds
• 2 tablespoons chopped parsley

PREPERATION

1.    In a large casserole, cover the veal with cold water. Bring to a simmer and cook for 2 minutes. Drain the veal and rinse it under cold water.

2.    Wash out the casserole and return the meat to it. Add the 1 ½ cup stock, the onion, garlic and bouquet garni and season with salt. Bring to a simmer, cover partially and simmer over moderate heat until the veal is very tender, about 1 hour and 15 minutes. At about 45 minutes, add carrots. Drain the veal; reserve the broth. Discard the onion, garlic and bouquet garni. Rinse out the casserole and return the meat to it.

3.    Meanwhile, in a saucepan of boiling water, blanch the pearl onions for 30 seconds. Drain and transfer to a bowl of ice water. Drain again. Trim the roots and peel the onions.

4.  In a skillet, melt 1 tablespoon of the butter. Add the pearl onions and remaining ½ cup of stock. Season with salt, cover and cook over low heat until the onions are tender, 30 minutes. Scatter the onions over the veal. 

5.  In a bowl, toss the mushrooms with the lemon juice. In a large saucepan, melt the remaining 4 tablespoons of butter over low heat. Add the flour and whisk until bubbling. Add 1 cup of the reserved veal broth and bring to a simmer, whisking constantly. Simmer over low heat, whisking frequently, until thickened, 10 minutes. Add the mushrooms, season with salt and white pepper and simmer over low heat for 10 minutes. Pour the mushrooms and sauce over the veal and add 2 tablespoons of the cream. Cover and simmer for 5 minutes, stirring occasionally.

6.  Serve over noodles