POTATO MUSH CLIENT BONJOUR FULL

I had planned on making a meringue to go with all those delightful fruits but time got away from us and instead I just made an easy wine syrup that looks like red caramel, threw in a few vervain leaves, vanilla pods and wrapped them in a parcel like a little present to be enjoyed later. Hudson went straight to work, Louise just eyed the cherries, peaches and apricots and asked вЂњWhatвЂ™s for dessertвЂќ.

We hurried home and called the kids up for fava shelling duties. I got some duck magret breast, a little cheeky bit of foie gras, some wine, just the pure necessities. The owner, Pascale, is always in the best of moods and greets her clients with such a sunny smile, just going there is a pleasure in itself.

I strode purposefully across the street, to one of my favorite little gems in MГ©doc, Les dГ©lices du palais, an old-fashioned gourmet store with hundreds of jars filled with a thousand delights, cheeses, wine and anything to do with duck. What goes well with luxury chips? How about a luxury sandwich, filled with all the things I like most. We discussed the beets and he told me his favorite way of preparing them was to make them into chips with a pinch of fleur de sel.

POTATO MUSH CLIENT BONJOUR FULL

The farmer told me to get them too and reminded me that you can make a lovely juice from the stalks full of vitamin C. Next to the fava beans were the most attractive beets. My aunt once gave me a fantastic simple fava bean soup recipe that everyone loves so that was my first purchase. The first thing that caught my eye were gigantic fava bean pods with a sign next to them that read вЂњfГЁves pour soupeвЂќ. The way I feel about it is that if there is no sun outside I have to create some in the kitchen.ДЄnd so it was last Wednesday that I set out for the market, armed with an umbrella of course, determined to make up for all the rain, buying not only the freshest products but quite simply anything I wanted. My husband is stoic about all this вЂњIn Iceland this would be fantastic weatherвЂќ he always says. DonвЂ™t they know we are in the south of France? A few sunny days lured out the roses by the hundreds and then the deluge washed over them, drowned them, robbed them of their color. The weather these last few weeks has been so fickle, some days are lovely, others seem to be from another season or another part of the world. I will simply buy what catches my eye, there is nothing better than a trip to a bustling food market, and when you donвЂ™t know what youвЂ™ll end up bringing home itвЂ™s even more entertaining. These days I go to the market with an open mind and without prejudice. So when I go to the market I have all these little chefs sitting on my shoulder saying вЂњI know you wanted this or that but look at those fresh cherriesвЂќ or вЂњI know youвЂ™re in the mood for a steak but how can you resist that fresh sea bassвЂќ. Or at the very least youвЂ™ll have a mountain to climb, what should be an enjoyable experience turns into a salvaging operation. If you start with bad food youвЂ™re probably going to end up with вЂ¦ bad food. Over the years IвЂ™ve spoken to many great chefs about their approach to food, whatвЂ™s most important in creating a meal, what is cooking all about? Invariably I get the same answer вЂ“ desВ bons produits (good quality ingredients).

Potato mush client bonjour