not Zzzzing, Bzzzing

24 Mar

buzzing

I feel like I’ve emerged from a big sleep.

But I haven’t been sleeping.

I haven’t been nodding off, I’ve been just temporarily out of action.

My mind though, has been in overdrive and whirring and whirring.  It’s been having a huge time, chock full of stuff – crap, weird stuff, joy, confusion, peace, weird stuff – buzzing like the beautiful bumblebees around me in the garden right now.

image

But as Spring gets into its step, I am starting too as well.  I can get up, get out, bloody well brushing off the dirt from the last scrape.  The mind is buzzing and ready to clear out the crap.

image from 'Old Tom's Holiday', by Leigh Hobbs,  ABC Books, 2002

felt something like this…

Just one of those little chunks of life that reminds you (again) that it’s good to have life (again).

Please don’t chuck.  I’m sorry for the harp music, the chubby little cherubs and the waffle – sounds like I’ve lost it (again), but I mean it.

And stuff it, they’re flying right above me now with the bumblebees.

a happy new year

31 Dec
Aussie Xmas Tour

An Aussie Xmas Tour…

We’re about to greet the new year and I want to shout out a G’day from stinking hot Adelaide.

Don’t be fooled by the home-made version of our tree for this year… we’re not in gay Calamiac, we’re down here in Oz.  And on the eve of Christmas, our family’s old tree, after 40 years, decided to hang up its boots – so Lilas and I put together a ‘Xmas Tour’!  It’s a wonder what you can find in a shed full of old boxes…

And I must say it’s thanks to you, Mum, that we have a ‘tree’ this year.  Much to my objections, you put up this tower, festooned with ribbons as part of the decorations for our post-elopement-wedding party.  Did I squirm! – wondering what the Frenchies would think… But it was a hit, and thanks to you, it’s come out in full glory again.

Bonnes Fetes and Happy Days for 2014…

IMG_3856 IMG_3926 IMG_4062

The Vigneron at work

27 Oct
squeeze those babies

squeeze those babies

That’s it.  The grapes are all in and the Vigneron is content.  No more 24/7 reading of satellite images and predicted weather patterns on numerous websites, he can relax and is relieved that this region has been pretty bloody lucky with its weather.

The grapes on the vines looked great and ripened slowly resulting in fruit with a lower baume and high maturity.  So, enfin, 2013 looks like a good year!  The man is happy.

Autumn vines, La Liviniere

Autumn vines, La Liviniere

Autumn vines 2

I came down from the hill rather early a couple of mornings ago and had a peek at what was going on in the cellar.  I love the smell in there.  Takes me back to when we met.  OK squeaky violins time – yes, harvest time is special for me, it was during a harvest, all those years ago, that the V and I met.  I was in my hometown, Adelaide and he was ‘the Frenchie’, with little English (come on, admit it), clad in King Gee work gear, a divine Roman nose, working long vintage hours for a winemaker friend – that swept me off my feet.

Fast forward a decade or more, and I am still smitten when I smell the tanks of fermenting grapes in the cellar (oh to bottle this in a jar, a quick whiff and happy married couple all over again…).

‘Les Vendanges’ is a dynamic time and as I’ve said many times before, the village comes alive when the grapes are coming in.  A whole year’s work is reaping its rewards and the old tractors are out on every village road, chugging in full force with trailers laden with glistening grapes.  Even our baby was born on the first day of an Aussie harvest…

But let me get back to where I started.  I was in the village early one morning this week and called in on the V to see what was going on in his cellar.  The red grapes are all resting in their tanks and every couple of days they’re  ‘pumping-over‘.  After a month of this, they will put it all through the press.  One more step towards a delightful, drinkable juice.

Here’s some images for you from that morning, in and out of the cellar…

hq bn

ben at work

Benji in the cellar

Benji and Yves

grenache

grenache!

juicy Grenache

nose

gren a gren bthe Grenache resting in wooden 'tank'

the Grenache resting in wooden ‘tank’

And over the road…

the neighbours opposite

the neighbours opposite, Domaine Arnaud

yves 2

…another neighbour, another Yves – of Chateau Faiteau, the cousin of Domaine Arnaud…(in a village, it’s all family)

Eloise

Eloise, downtown La Liviniere

downtown La Liviniere

Eloise and Fanny

Eloise and Fanny

nap

heart door

hearts

laundry wall

aut col

…and the ride back up the hill to home

autumn col 1

picking

11 Oct

Ambroise emptying 'la hotte'

Ambroise emptying ‘la hotte’

Picking at last.

There’s been stops and starts… and now it’s all GO to get the grapes in.

We’re harvesting three weeks later than previous years, but it’s shaping up to be a pretty good ‘recolte’ … there’s a charged atmosphere and smiles all round.

I’ll fill you in on this harvest over a few posts, but here’s a selection of pics from today, in and out of our village.

(you may note some ‘fx’ in the images – my dear old camera is on the blink so what you see are the results of lumping around with a clunky electronic rectangle)

woke to to the noise of the harvester outside the kitchen window

woke to to the noise of the harvester outside the kitchen window

tent-picking

tent-picking

checking out the noise... a tractor cruising down the driveway

checking out the noise… a tractor cruising down the driveway

picking 1

pick cal1

here comes the sun

cal pick3

empty 2

empty 3

empty 4

cal 7

house on the prairie

pick cal 2Meanwhile, back in the village…

ca 4

chat arnaud

clearing out remains of the ‘pressoir’ (press)

ca 3

the Vigneron having a spray

the Vigneron having a spray

...and the ladies are still out checking the 'raisins'

…and the ladies are still out checking the ‘raisins’

 

“The Frenchman”

26 Sep
you may be thinking I have a fondness for the older French folk?  I do. Two fyi's... the bathing belle with the Aussie flag is actually French and happens to be our ex-fishmonger - and there are two VIPs in the midst...

You may be thinking I have a fondness for the older French folk? I do.
And two fyi’s… the bathing beau with the Aussie flag is actually French and happens to be our ex-fishmonger… and there are some VPo VIPs in the midst…

Ah Frenchie men. Rummaging through my mum’s cookbooks back in Adelaide this Summer, I spied this gem with a wonderful text on – The Frenchman.

The Browns, Cora, Rose  and Bob, "The Four-in-One Book of Continental Cookery: Italy, Spain, Portugal, France," Arco Publishers Limited, 1956

The Browns – Cora, Rose and Bob, “The Four-in-One Book of Continental Cookery: Italy, Spain, Portugal, France,” Arco Publishers Limited, 1956

continental cookery book text

“…sanctified seriousness, …a rubbing of hands and tummy”

1956. To quote the Browns (Cora, Rose and Bob):

                                        “The Frenchman is informal enough at his plain morning cafe au lait with a brioche or croissant, newspaper and cigaret, but

                                          he approaches both lunch and dinner with sanctified seriousness, a rubbing of hands and tummy, crackling and tucking in of napkins,        

                                          anticipatory peeping under dish covers.  At table nothing must interfere with his enjoyment,

                                          the slightest interruption is resented and no visitor would presume to butt in on this devout ritual…”  (p.277, The Four-in-One Book of Continental Cookery, 1956)

1956.  Not much has changed.

Roti de Porc au Lait (Roast Milk Pork) …tonight!

25 Sep

LOVED this dish tonight!  I know I’ve put this recipe up earlier this year, but had to share it again… with the “NEW”photos!

The nights are cooler, Benji is now in harvest swing and it’s time to cook up some warm, slow-cooked meals…  Bon app.

delicious 'Porc au Lait'

delicious ‘Porc au Lait’

I was on the phone to Mum and Dad last week and mentioned that I’d just cooked up some Milk Pork – ‘Porc au Lait’ – for the next day’s dinner.  It’s funny, these conversations about food are always totally out of whack with our time zones.  It was 11pm my time and 8.30am the following morning, their time.  Normally it’s me cleaning up the breakfast dishes as Dad explains with excitement what he’s got on the stove for dinner.

I’ve never served them Porc au Lait but I know they’d love it.  It ticks all our family’s favourite food boxes:  MEAT, lots of sauce, herbs, garlic and the required ‘three veg’ – and it is easy to prepare.  It’s one of those old-fashioned French dishes that is simply delicious comfort food.  My husband and mother-in-law showed me how to cook this years ago and I can’t count how many times I’ve prepared it since.  We had the poker men for dinner + a few UK visitors and it went down a treat with the new ‘Boulevard Napoleon‘ wines – white and red.

the empties:  the Boulevard Napoleon Grenache Gris white and a few reds...

the empties: the Boulevard Napoleon Grenache Gris white and a few reds…

had to show you these beautifully coloured carrots - they actually gave the milk sauce an almost mauve tint by the end

had to show you these beautifully coloured carrots – they actually gave the milk sauce an almost mauve tint by the end

After the meat has been cooking for awhile in the milk, drop the vegies and parsley in

After the meat has been cooking for awhile in the milk, drop the vegies and parsley in

amples of milk sauce...

amples of milk sauce…

...to serve with this tender juicy meat.  The butcher told me the pork roll was 'parsleyed' ('persille') - I thought he meant stuffed with parsley, but he laughed and corrected me - no, it is the lines of fat running through the piece , 'marbled' as we might say.  Even the Vigneron hadn't heard of this!

…to serve with this incredibly juicy meat. The butcher told me the pork roll was ‘parsleyed’ (‘persille’) – I thought he meant stuffed with parsley, but he laughed and corrected me – it actually refers the lines of fat running through the piece , ‘marbled’ as we might say. Even the Vigneron hadn’t heard of this term, so I was proud to bestow some francais on him.

Roti de Porc au Lait

serves 6-8

ingredients:

1.5kg roll of roasting pork – preferably of shoulder (fillet is drier and less fat, don’t want that)

1 litre full cream milk

2 large onions, sliced

6 carrots, cut into in large chunks

8 potatoes, as above

8 small turnips, as above

4-5 cloves of garlic

2 sprigs fresh thyme

bunch fresh sage (about 10-12 leaves)

2 sprigs rosemary

oil, butter

salt, pepper

method:

Fry up the onions in heavy cast iron pot with a big chunk of butter (30-40g) and a little olive oil, until golden.

Add the roll of pork and brown on each side over medium -high heat.

When the meat is almost all browned, add the garlic and salt, pepper to taste.  I find garlic burns very easily, so I add it near the end of the browning.

Pour over the milk (meat should be 3/4 covered, if not add more ) and add the herbs.

Cover with lid and let simmer for an hour.

Add the carrots and turnips and keep simmering for another hour.

Add potatoes and keep simmering until they are tender.

Serve with lashings of dijon mustard on the side and a big white or red wine!

N.B.  If this is prepared the night before eating, I don’t add any of the vegetables until the next day.

And.  I cook this for a few hours, the longer the better.  I like it when the meat falls apart.  A lot of recipes cook it for less though, and you keep the form of the pork roll and then slice it.  As the French would say, ‘as you want’…

harvest is coming

19 Sep

la liv panneau

…any day now.

Benji’s hovering over the grapes, ready to pick what will be a very late harvest… it’s about three weeks later than previous years.

And he has a (very enthusiastic) little helper, checking on sugar levels.

lilas checking grapes

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