We went on holiday a couple of weeks ago...
and, banned from access to internet, I spent some time thinking about all the stuff I want to include in this blog...hence the slight reshuffle of the header again. Fingers crossed it should now cover all my main "cogitations" (that's thoughts" in French) about food 
Now that that bit of spring clean is done, parlons patés & terrines: I love them, preferably game ones. they are very closed to one another, except a paté is a paste -smooth or not- and a terrine made with pieces of meat, mainly handchopped.
Each time we go home I stock the car with little glass jars of "terrine de lapin aux noisettes" (rabbit and hazelnut paté), "paté de canard au poivre vert" (duck and green peppercorns) and "terrine de sanglier a l'armagnac" (wild boar and Brandy).
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spring clean and time for a pic nic?
Read more!Verveine infusion, vacherin, crumbs and truffles
So I finally made it to the evening...
kids in bed, run done and dusted, kitchen tidy (ish). just in time for...Hotel Babylon and a cup of tea...of course not! I have lived in England for over a decade now but still can't drink the stuff I am afraid. Just not for me.
What I do like to drink, apart from strong, black expresso coffee, is an infusion of dry verveine (verbena) leaves in the evening. No sugar, occasionally a small teaspoon of honey (from mum and dad's own beehives) for a sore throat a little treat.
It's a long family tradition. Like lots of food and drinks I enjoy, it brings back happy memories and a big smile on my face thinking of it.
Frangipanne based puddings...and local farm shops!
Yesterday night I was watching Rick Stein's program...
the one where he travelled through the South of France from West to East on a barge, stopping and sampling local dishes like cassoulet, salade de chevre chaud or gratin dauphinois. During that program, he made a Pithivier, an almond cream pie encased in puff pastry. He added fresh cherries to his which I have never tried but sounded like a nice idea.
It reminded me how much I love almond cream. It's called "frangipanne" in French. It's a brilliant base for a fruit tart or indeed for the traditional Galette des Rois we eat on January 6th.
Or to make stuffed almond croissants...