Getting Settled In

We've made it to our new home in our new village. And we are in love. It's market day today ...

To Buy a Bit of Sun on an Overcast Day

And just like that the sun is gone and we are all bundled up and skittering about once more. But without fail, les marchés still open and offer up ideas for meals and treats and dreams. I am quite sure this fruit did not come from Normandy, but nevertheless, I bought a kilo of strawberries that were delicious and tasted like sunny days.

So be truly glad ...

I used to think I wasn't a fan of change. But then, so many of my best decisions have elicited massive life alterations.

Perhaps I actually like change. I do like new perspectives and experiences. What I seem to be realizing is that change isn't really the issue ... it's the uncertainty that precedes it.

I perceive uncertainty as a loss of security. A free-fall of expectations and understanding. A crooked finger beckoning one through a worm-hole of disaster ...

These last months we've been tetering on the edge of more uncertainty. Despite a track-record of God's abundant provision, I found myself swirling in mental firestorm of worst-case scenarios. And to fan the flames, there have been multiple needs that have arisen requiring me to ask for help. As in, I literally cannot do this on my own. It's an uncomfortable sensation, especially when you know that you can't level the scales because you have virtually nothing to offer in return ... but more neediness.

 However. This last week, I received two meaty "you can do it" emails from friends, a care-package in the mail, an extravagant offer for assistance "on the ground," and invitation for dinner that was generous beyond description. People reaching out to meet my needs and serve our family without asking for anything in return.

And I said "yes, please" to all of them.

That dinner? At the home of some friends that we've only known since just before Christmas, but their continual kindness and generosity has put our friendship on the fast-track. They are intelligent, fascinating, curious and exceedingly intuitive about what would bless us.

 After they offered a lovely aperitif, we were introduced to "La Raclette." Using a little grill with a broiler on the underside, you toast up slices of raclette cheese in a little dish and then proceed to accompany it with all measures of coldcuts, dried meats, potatoes, and delights such as an endive salad made with pear, walnuts, and roquefort cheese. 

 Oh. And I haven't a photo, but there was a dish called a pissaladière, which is basically a savory tart on homemade bread dough with a topping of onions sauteed in butter and olive oil and anchovies, and after cutting into squares, topped with a Greek black olive. I so get the culinary use of anchovies now. It took the flavors to a whole new level.

I considered sliding the plateful into my purse.

And then there was dessert. An un-pictured apple crumble to honor our American roots (but was frankly better than a lot of crumble I've had in the States) and also the above snapshot of caneléis.  Just ever-so-slightly-custardy in the center and the exterior, a crown of caramelized delight.

I definitely should have brought a bigger purse.

 Afterwards we enjoyed the sun-breaks for a walk in the nearby park and more conversation. The men discussed all things WWII and global politics with great delight and the ladies and kids delighted in our own version of pleasant conversation and discovery. (My friend laughed when she discovered Jane's braids were "French braids." They call them "African braids." Say what?!)

I am constantly fighting against the rage of uncertainty. And change, even good change, is rarely easy. And it is still so uncomfortable being the "needy people."

But all of these elements are bringing us experiences and challenges ... and people ... that leave me feeling incredibly honored.

Being needy, requires uncertain circumstances ... and opens up skyline of possibilities to be blessed in ways otherwise fully unachievable. And in that, the hope of being used, somehow, in spite of my deficiencies, as a blessing in return.

So be truly glad. There is wonderful joy ahead, 

even though you must endure many trials for a little while. 

I Peter 1:6

French Yogurt Wishes You Joyeuses Fêtes!

We have been trying to be very mindful of purchases here. Not only to watch the budget (oooh, it's expensive to live in EU!), but also because when we return home in the future, we have to get everything back home the way we came ... all on the plane! No moving crew or shipping containers here.

But. One thing I have become rather infatuated with is ... the terracotta yogurt cups. I've already mentioned what an art form yogurt is here, but oh these little glazed tubs have me. Thick, rich, seriously good yogurt made by La Fermière in little tubs that couldn't be any more delightful.

 And what did I find this last week at the market? Christmas pots! Oh the joy! My plan is to squirrel these purchases away into visitor's luggage with the promise to hold on to them for me! "We'll put you up in our farmhouse ... you bring home my yogurt pots." It's a good trade-off, no?

Any suggestions on how we should use these to decorate this season?

Covert Photos From the Yogurt Aisle

When I have emailed, FaceTimed and Skyped with my dear ones, inevitably, the question will be asked: "What is different?" or "What do you love about being there?" Of course, there are many, many things to drone on about, but I always feel compelled to share about one very critical thing: The Yogurt Aisle. (Capitalization mandatory.)

So, the French are serious about their yogurt. It's called yaourt and it seems to rival the baguette in the importance of daily consumption. (Well, okay, nothing beats the baguette here, but it's close!) When you go to the marché, there is a full, double-sided aisle fully loaded with yogurt.

I've been wanting to take some photos (just with my phone) for weeks now, but the aisle is always so busy ... I just felt too creepy taking photos. So I came first thing this morning, right after they opened the store. (9:00am. Nothing is open before 9:00am except ... the boulangerie, where you can buy baguettes. Of course.) And even still, I had to circle a bit until it was relatively empty and pretend to be looking at my phone for something very important. Click. Click-Click. (I don't know why I feel so embarrassed! I wouldn't care at all, back in the States...)

So let's break it down. On the left you have primarily the natural, unsweetened, and not-excessively-sweet-good-for-breakfast yogurts. Mixed in you'll find some crème and some yogurt-like cheeses. Judging by the amount of these yogurts I see it people's carts, I'm pretty sure they have it for breakfast just about everyday. And maybe lunch. And some of it goes in sauces. And baked goods. And as a topping. 

On the right it's all dessert yogurts. I don't even know how to describe it. As Pops said, "It's like a parade of every kind of dairy deliciousness you could imagine..."

And it's not just straight yogurt. It comes in multiple forms: mousse, crème brûlée, fruit compote, tiramisu, rice pudding, with meringue ... and in flavors that will make your brain explode just a little, every.single.time. (Fleur de sel caramel, chestnut mousse, apple tarte, caramel, dark chocolate pistachio, lemon zest ...)

And all kinds of yogurts come in the standard paper or plastic tubs, but often in darling glass jars or even petite terracotta pots (See above photo, middle and to the right). It's also worth noting that yogurts are typically smaller in size than American yogurts. A culinary French theme is definitely: Better to have a little bit of something exquisite than a ton of something subpar. I think this is an excellent philosophy that I will adopt as soon as I stop eating three at a time.

I'm told that everyone here eats a yogurt after dinner. And at school, the kids always have a yogurt as an option for dessert at lunchtime. So I pretty much take this as permission to eat yogurt all the time, anytime. (PS- Did I tell you I was off dairy and gluten for 10 months before we came to France? I think that might be against the law here. And I am very law abiding.)

So would you be as infatuated as me? Even if you aren't normally a yogurt fan, does this pique your interest? What would you go for first?

Having a Moment

Have you heard the phrase, "Having a moment" ? ... I've been having plenty of those lately. Lots of transitions of late. Some difficult, some good, and some just normal life stuff. You know the deal. And with the stuff I have my occasional meltdown. Sometimes quiet and tidy and sometimes noisy and messy. It happens.

But amongst my "moments" there are the bowls of honeyed strawberries with mint and almonds. And those are the moments that remind me to get a grip and appreciate the bounty in front of me.

Having any moments yourselves, these days?

A Together Opportunity

I love summer entertaining. There is an ease and casualness that appeals to me. Plus, I love to eat outside. 

Recently, we had my brother and sister-in-law over for an evening of chatting, nerf blow-dart wars (more to come on that) and excited anticipation of their baby due later this month. We had a tasty dinner of salmon, watermelon and salad, but aren't the appetizers always the best? I almost always just yank odds & ends from the cupboards. 

Pull out the wooden cutting board that Uncle Kelly made and add a couple of sharp knives, a hunk of salami, a couple of cheeses, bread and crackers, and some jam. And if it's on hand, some vino or Pellegrino. I was also pleased to use two of my hammered brass bowls I picked up at a little flea-market in France. Perfect for pistachios ... one for the nuts and one for the discarded shells.

The spread? It feels fancy, but it's really just grown-up snacking.




This next week will be full of family moments as we anticipate my grandfather's service. Perhaps not as easy or as casual as the evening with Peter and Allie, but it will be good nonetheless. And isn't it interesting that after emotional events, we like provide a chance for dear ones to sit, eat, visit.

An opportunity to slow down and participate together. 

Operation Healthy Snack

It's a hefty snack if not a full-on lunch. Hummus and pea-pods, apple slices and smoked gouda cheese. Dip the peas and pair the apple and cheese. So good I'd almost give up pie.

Almost.

Operation Smile, Chocolate Style

I've begun to feel challenged, lately, to find more opportunities to smile with my neighbors. A quick wave as I drive by or a chat at the mailbox are easy to do. But in the wintertime, when we are all clustered indoors, we see each other very little and it's too blasted cold outside to really visit on the sidewalk over recycling bins.

But yet, I've had this nudge. Reach out. More. Keep it simple. Show you care. Bring a smile.

I can do this.

So this year we mixed up a ridiculously easy hot chocolate recipe that slaps together faster than a bejeweled Bing Crosby and Danny Kaye musical number. (Have you seen "Sisters"?? Watch the ladies first and then watch those boys. One of my favorite old-timey movie scenes ever).

Once made, we spooned into containers, wrapped in string and tied on a little note. The girls and I delivered small tubs of hot chocolate mix to our frosty and hermited cul-de-sac. And you know what we got? A lot of smiles.

We pray for opportunities to show His love, right? Here's a nice, simple, chocolately one that's a sure-fire winner.

• Pass-It-On Hot Chocolate Mix •

8 c. powdered sugar (1 c. more if you like it on the sweeter side)
4 c. cocoa
10 c. powdered milk (or one 8qt. box)
4 t. salt
8 t. cornstarch
a couple good shakes of cayenne pepper

Mix all together, spoon into air-tight containers or baggies. 2-3 T per mug of hot water or milk.

**Takes me two batches to make up enough to pass out to neighbors and friends.

Tricky Little Ruby Jewels

I have never purchased a pomegranate before, as I was downright scared of how one was supposed to get the tricky little jewels out. Someone told me to pare it and then twist it open. Nope. Didn't work. So then I turned to the trusty internet and found this brilliant instruction. No peeling or twisting, just chop in half, submerge under water and break apart membranes from seeds.  Brilliant!

And oh, they are so good. Already eaten plain, drizzled with chocolate, on a salad, and atop yogurt with granola. How do you like to eat them?

**Super fun task to do with kids. Just don't be a dodo head like me and forget the aprons. My sweater is currently soaking in oxyclean.

Operation Healthy Lunch

 Do you know about pepitas yet? Just pumpkin seeds without the hulls.

I like to buy them raw and toast 'em a smidge in a skillet and toss them on salads. It's tasty business.

What's more? The kids like them too. Booyah.

How to Roast Beets & Like It

Do you like your beets yet? No? Well, I bet you are thinking of pickled beets. I don't really like those either. But roasted beets. Now, that's another story. Sweet, earthy, and jazzes up a salad like nothing else can. (Except maybe goat cheese. And almonds. And balsamic dressing.) And as an added bonus, if you eat enough, they'll turn your pee pink. That's always a kid-pleaser.

So grab some beets, chop the the ends off and give the stumps and leafy greens to your rabbits. Coat your beets in some olive oil, wrap individually in foil, and bake at 375 degrees for 45-60 minutes. Done.

After they sit to cool for a few minutes, unwrap, slide the peels off, and slice. Toss on salad, sandwiches, lentils, you name it.

I'm telling you. They're good.

An Afternoon with Macarons and Pearls

 When having a tea-party with the grannies, don't forget the macarons ...

... and a hat and pearls, of course.

The Art of Poaching an Egg

It's no secret I do love a well-prepared egg. Much like Sam-I-Am, I like them scrambled, hard-boiled, soft-boiled, or fried. I like them sweet or savory, in a frittata or quiche or omelet, I do.

But only recently have I dared the poached egg. I had no doubt I would fancy them, but cracking an egg into boiling water seems rather daunting, doesn't it? But. Risk taker that I am ... I dared to gamble.

And quite happy was I! Turns out you just need to bring a small pot of water to a gentle boil, add a teaspoon of vinegar (supposedly keeps the egg from separating, but I like the 'zing' it gives, too), and crack in your egg. Cook for 3 minutes exactly. (5 minutes if you want to avoid a soft-center, but why would you want to do that??) With slotted spoon, fish out of the water and place on top of sourdough toast spread with a little goat cheese and spinach. Salt and pepper.

Another reason to love breakfast.

Making a Crisp-Topped Pie When You Pick Too Much Fruit

 What do you get when you combine this ...

 With these?

Lots of empty bowls!

Summer Bounty Fresh & Roasted

 A dear friend, and true master gardener, gave me a bag full of the most gorgeous tomatoes I've ever seen. Deep, bright red, smooth and firm, and oh so sweet. Amazing. I have never, ever grown tomatoes even close to these magnificent specimens.

I've been eating them with my eggs in the morning, but decided to roast the remainders. Their flavor was so amazing fresh, I knew they would be simply inspirational with a little olive oil, salt, and sustained heat!

 Slice into thick wedges and drizzle/rub with olive oil and a little bit of ground sea salt and pepper. Roast in a 275 degree oven for 3-5 hours, depending on the thickness of the slices.

While they roast, your house will begin to smell as though a Tuscan granny has been cooking all day. I kept going in and out of the house just so I could re-enter and inhale the magic once more.

Once they are fully cooked (there should be little if no moisture left), let them cool and then store in the fridge. If you can keep yourself from snacking on them like candy, chop them up for salads or pasta dishes or even in a sauce for some roast chicken.

In Which We Watch

 We aren't big TV watchers, but my, how we love a good DVD. Between our local library that carries a staggering selection and our beloved Netflix, we have so many options that are free or darn close to it.

Inspired by Christian's list (which was most helpful in loading up our Netflix queue), I thought I'd assemble one of my own. Don't we all like a few recommendations? Not knowing where to even begin, I thought I would start with one of my most favorite genres: Food.

In no particular order:

1. Babette's Feast

Philippa and Martina turn down a chance to leave their Danish town, instead staying to care for their pastor father and his small church. Thirty-five years later, a French woman seeks refuge, and Philippa and Martina take her in. The feast the woman prepares in gratitude is eclipsed only by her secret in director Gabriel Axel's Oscar-winning drama.

2. Chocolat

Blown in by the north wind, an iconoclastic single mother and her young daughter move into a peaceful French village and open an uncommon chocolate shop during the height of Lent -- directly across the street from a church. At first, the shop's rich, sensuous desserts scandalize the town. But the villagers soon learn to savor the sweetness.

3. Tortilla Soup

In director María Ripoll's bilingual drama, widower Martin Naranjo is a Los Angeles restaurateur with a booming business and three headstrong daughters, who are all on the verge of leaving the house to pursue their individual destinies. He knows he must let go, but things get even more complicated when brassy neighbor Hortensia sets her sights on Martin.

4. Big Night

Despite its superb cuisine, an Italian restaurant run by immigrant brothers Primo and Secondo is on the verge of bankruptcy. But the siblings risk everything to save their bistro when they get the chance to cook up a feast for bandleader Louis Prima. 

5. Julie & Julia

Amy Adams stars in this truth-inspired tale as Julie Powell, who decides to enliven her uneventful life by cooking all 524 recipes outlined in Julia Child's culinary classic Mastering the Art of French Cooking. 

6. Mostly Martha
German director Sandra Nettelbeck whips up this tragicomic tale about an uptight professional chef named Martha, who finds her world turned upside down when she takes in her newly orphaned niece, Lina, and tries her hand at parenting. Martha's obsession with precision gourmet cooking extends to discussing recipes with her bewildered therapist and verbally attacking anyone who attempts to send her food back.

7. Eat Drink Man Woman
**Haven't seen this one yet, but it's in my queue! Has received great reviews.

Now it's your turn ... any faves for me?

*Keep in mind that you may need to use your own judgment upon viewing. While these movies either didn't contain material we found excessively offensive, or it was solvable with a little fast-forward here or there, your sensibilities may be different.

Achieving Beverage Bliss and Carpal Tunnel

What to do with an overly abundant supply of limes? Why, limeade, of course. Boil down 1c. sugar with 3c. water and add 1c. lime juice. Easy peasey.

Except, however, if you are using itty bitty limes because it will take you for-eva' and give you a massive hand cramp. Get the big ol' Persian limes and you'll stave off early-onset arthritis. Just sayin'.)

Serving up Easy Summer

As we were walking out to her patio for a late-afternoon chat, my Mamasita offered a glass of sparkle with some lime. So refreshing! Because every good idea I've ever had I have stolen from someone else ... I've now equipped myself with a case of Pellegrino and an equally large mess of limes.

The Pellegrino is chilling and I have limes wedged and ready to be squeezed. Come on over and I'll fetch you a glass.

Operation Healthy Snack

As a follow up to my healthy-snack initiative ... 'cause oh how I do need my snacks ... here is my latest munchie love. RyCrisp crackers with Laughing Cow cheese wedges (35 calories a wedge? How is that possible?) and a slice of Fuji apple atop. It's got the crunch, the sweet, and a little bit of protein.

What are you snacking on lately?