Sunday, April 6, 2014
Before we saw the signs all over town about the Cirque / Circus, we knew something was happening. How else could you explain the sudden presence of zoo animals in town? A camel calmly eating grass off the field in front of the supermarket store - something was definitely up!!!
Saturday, April 5, 2014
I am happy to say that a couple of days have passed since the second round of elections and everything seems to have gone back to normal. My little town is once again calm and problem-free, it seems. This is great news considering that this town is really small, with a population of about 200 persons only. The last thing we need are bad negative vibes in the neighborhood. Anyways, it seems like everyone is back to their routine, including myself. And my routine is finding a little time to do what I love to do best - cooking. And today, I'm cooking Saucisses aux Lentils / Sausage with Lentils.
Wednesday, April 2, 2014
It's Wednesday again and Wednesdays mean that there is the Casimir Pizza Food Truck in town again. Well every second Wednesday that it. And in turn, this meant that MR, SO, and I waited patiently for our pizza. But this time, unlike the last, we barely had to wait since I called in advance. In a small village like ours, there aren't a lot of places for people to gather together. When you are a parent, you get to talk with other parents outside of the school, but when you're not, there's Casimir Pizza.
Saturday, March 29, 2014
If there's one vegetable that I've really been enjoying a lot since arriving in France, it's Poireaux or Leeks. The leek belongs to the same family of the onions, but unlike the onion it does not form a tight bulb at its end. After making sure to wash it thoroughly (because of the soil and dirt), I like to remove several leaves off and discard the darker green part. This is tougher at the bite. I enjoy leeks several ways, whether it is boiled, sauteed, or steamed. Click here, here, and here. I have yet to try them raw - in fact, I wonder if it's possible. Anyways, I especially like to partner leeks with fish and seafood. The two together is just wonderful, whether it is served combined or separated.
Monday, March 24, 2014
I don't know if I mentioned this earlier, but it's officially been Spring for the past 4 days. The weather has been unusually cool, almost too warm for the season. Considering the lack of Winter we had, I thought Spring would be absent or pretty harsh, but so far it's been pretty good. The sun is out and it's warm enough to go on walks and have picnics. I take all of these as signs that it's time to ditch my Winter soups and move on to my Spring salads!
Saturday, March 22, 2014
I call these babies Smarties Cookies, but I could have named them whatever other chocolate-coated candies I had on-hand. M&M's, Nips .... I had Smarties today, so there you go. Anyways, SO has been going to her new / not-so-new school for 4 months now and she has adjusted pretty well. I love seeing her excitement whenever she comes home. But what I look most forward to is when we prepare together her afternoon gouter / school snack. I don't know how it is for you, but I grew up in the Philippines and in my school, we had a school canteen and ordering our snack was just a snap away. It isn't like that here, well at least not in SO's school. Instead, parents are asked to prepare a school bag with an afternoon snack and drink (or a plastic glass if the child prefers water). I admittedly sometimes buy from the store, but SO and I always have the best time making her snacks from scratch. She hasn't shown much interest in cooking yet, but is always super excited to make her own gouter. It's cute.
Friday, March 21, 2014
Just want to share something pretty cool that happened recently in my life. For the first time ever, one of my blog post (click here) was featured in an international magazine. It is truly an honor to be featured in the magazine, French Entree - your complete guide to property, lifestyle, and holidays in France!!! Above is a shot of the article, but if you can grab a copy of the magazine, please do! :)