Traditional fetes

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Photos from les Fêtes d’Orthez

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The city festival for Orthez has come and gone for another year, and with its ending, it feels like the summer has reached its height. Everyone runs a little amok, then gets back to the business of life.  Ortheziennes are starting to talk about the upcoming return to work and school.  Here are a few […]

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The city festival for Orthez has come and gone for another year, and with its ending, it feels like the summer has reached its height. Everyone runs a little amok, then gets back to the business of life.  Ortheziennes are starting to talk about the upcoming return to work and school.  Here are a few

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France

Getting ready for les Fêtes d’Orthez

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Preparations are underway for les Fêtes d’Orthez, which start this Thursday and run through Sunday.  At La Maison de l’Horloge, a restaurant we appreciate for its dignified ambiance and accomplished food, looks like they are getting in 30 kegs of beer, 9 cases of Get27 (a mint flavored liquor) and 6 cases of Clan Campbell

Getting ready for les Fêtes d’Orthez Read More »

Slide 1

Preparations are underway for les Fêtes d’Orthez, which start this Thursday and run through Sunday.  At La Maison de l’Horloge, a restaurant we appreciate for its dignified ambiance and accomplished food, looks like they are getting in 30 kegs of beer, 9 cases of Get27 (a mint flavored liquor) and 6 cases of Clan Campbell

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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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