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La Jardinièra brought us some ceps she’d bought in the Halles Victor Hugo in Toulouse – lovely, earthy and wood-smelling, we cooked them in olive oil and butter and added chopped garlic and parsley. They were wonderful.
La Jardinièra nous a amené des ceps qu’elle avait acheté aux Halles Victor Hugo à Toulouse – ils sentaient du bois et de la terre. Nous les avons cuits à l’huile d’olive et puis nous avons ajouté de l’ail haché et du persil. Delicieux!
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Shellfish at Bouzigues / Le coquillage à Bouzigues
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Sunday lunch / le dîner de dimanche
 plateau de fruits de mer |
moules gratinées |
And, back home, we found that we’ve managed to grow some parsnips for the first time! They were lovely roasted whole in olive oil.
Les panais – ils sont bons rotis à l’huile d’olive.
>yummmmm!
>I'm glad your parsnips turned out as well as mine! We ate some more on Sunday too, and they were huge although not at all woody… which was a miracle!
>Mmm… they all look SO good…
>I'm salivating! Parsnips are best roasted.
>Lovely. Glad you managed to grow some parsnips. Don't the French believe that they are cattle food rather than a gorgeous winter veg, or is that just an urban myth I've picked up from somewhere?
>It all looks so lovely! Mmm, cepes, I can almost taste them…
>You certainly know how to live… all looks so delicious! Especially the fruits of the sea! Yummy! Carol