The Garden

Stawberries from the garden!

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Strawberries are THE quintessential fruit of springtime.   We enjoyed these with just a drizzle of heavy cream. Yum! I planted 6 strawberry plants spring 2023, but they didn’t really get much traction during their first year; the few strawberries that they produced got eaten by birds or slugs. This year, with the help of  anti-bird […]

Stawberries from the garden! Read More »

Slide 1

Strawberries are THE quintessential fruit of springtime.   We enjoyed these with just a drizzle of heavy cream. Yum! I planted 6 strawberry plants spring 2023, but they didn’t really get much traction during their first year; the few strawberries that they produced got eaten by birds or slugs. This year, with the help of  anti-bird

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Stuff

Wild black pepper from Madagascar

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On a recent trip to our local coffee roaster, La Brûlerie du Béarn, I discovered a new spice that has since become a bit of a fetish for me. It’s wild black pepper from Madagascar, and if you are saying “yeah, black pepper, whatever”, I assure you that this wild black pepper has nothing to

Wild black pepper from Madagascar Read More »

Slide 1

On a recent trip to our local coffee roaster, La Brûlerie du Béarn, I discovered a new spice that has since become a bit of a fetish for me. It’s wild black pepper from Madagascar, and if you are saying “yeah, black pepper, whatever”, I assure you that this wild black pepper has nothing to

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Stuff

Spring onions, calçots and Mas Costa

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Spring onions, which we planted last fall from seed, are up and beautiful this April.  Along with nettles, bear’s garlic, asparagus and strawberries, early spring onions are, for me, an ingredient that fairly sings of spring.  Toss them in salads, sprinkle them on soups, over cold asparagus and grilled fish, fold them into mashed potatoes,

Spring onions, calçots and Mas Costa Read More »

Slide 1

Spring onions, which we planted last fall from seed, are up and beautiful this April.  Along with nettles, bear’s garlic, asparagus and strawberries, early spring onions are, for me, an ingredient that fairly sings of spring.  Toss them in salads, sprinkle them on soups, over cold asparagus and grilled fish, fold them into mashed potatoes,

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Stuff

Thanks for asking, Bethany!

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Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

Thanks for asking, Bethany! Read More »

Slide 1

Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

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Recipes | Savory Dishes

Beef shoulder braised in red wine with green chard and pearl onions

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The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

Beef shoulder braised in red wine with green chard and pearl onions Read More »

Slide 1

The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

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Stuff

Après marché

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After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

Après marché Read More »

Slide 1

After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

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Stuff

Brandade for lunch

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Brandade de morue was one of the all-time favorite dishes at Le Pichet and Cafe Presse. Whenever it was not on the menu, guests would be asking when it was coming back.  Our local fish shop, Poissonerie Otano, always has beautiful salt cod on offer, either as fillets or “miettes” which  means small odds and

Brandade for lunch Read More »

Slide 1

Brandade de morue was one of the all-time favorite dishes at Le Pichet and Cafe Presse. Whenever it was not on the menu, guests would be asking when it was coming back.  Our local fish shop, Poissonerie Otano, always has beautiful salt cod on offer, either as fillets or “miettes” which  means small odds and

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The Garden

Garlic plants

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I’m so excited!  The garlic I planted in January is up and 4-5″ high! Yesterday, I planted onions and dandelions around the edge as a sort of natural barrier to pests;  dandelions attract pest predators like ladybugs, and also repel certain insects that feed on the garden.  At least that is the theory. I have

Garlic plants Read More »

Slide 1

I’m so excited!  The garlic I planted in January is up and 4-5″ high! Yesterday, I planted onions and dandelions around the edge as a sort of natural barrier to pests;  dandelions attract pest predators like ladybugs, and also repel certain insects that feed on the garden.  At least that is the theory. I have

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Recipes | Vegetables

Pearl onions “glacé a brun”

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Pearl onions glazed in their own cooking juices are a common accompaniment to many classic French dishes – Bœuf Bourguignon, Ouefs en Meurette and  Poulet rôti Grand-mere, to name some of the most well known.  They are easy to make and delicious included with many winter stews, so I thought it might be a good

Pearl onions “glacé a brun” Read More »

Slide 1

Pearl onions glazed in their own cooking juices are a common accompaniment to many classic French dishes – Bœuf Bourguignon, Ouefs en Meurette and  Poulet rôti Grand-mere, to name some of the most well known.  They are easy to make and delicious included with many winter stews, so I thought it might be a good

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