Olive Squash Cucurbita maxima
"... a dull-skinned heirloom with thick yellow, sweet flesh which is excellent in puddings and preserves."
Taken at the market in Éauze. Pin It
Showing posts with label Éauze. Show all posts
Showing posts with label Éauze. Show all posts
December 1, 2009
Photo du Jour - Courge Olive
Olive Squash Cucurbita maxima
"... a dull-skinned heirloom with thick yellow, sweet flesh which is excellent in puddings and preserves."
Taken at the market in Éauze. Pin It
November 28, 2009
Thanksgiving in Gascony
How do three Americans celebrate Thanksgiving in rural southwestern France?
No turkey. No cranberry sauce. No green bean casserole (for that I am thankful!) No pumpkin pie.
For our Thanksgiving in Gascony, Kate, Carol and I spent the morning at the market in Éauze, spent the afternoon tasting Armagnac and after un p'tit apéro when we got home, whipped up a simple, yet festive meal of Chestnut Soup, Duck Legs with Prunes, cheese from the Pyrénées and Fromageon Gascon spread on toasted fig bread.
What a perfect day.
Fromageon Gascon
Drizzle extra honey on top if you like it a bit sweeter
. Pin It
No turkey. No cranberry sauce. No green bean casserole (for that I am thankful!) No pumpkin pie.
For our Thanksgiving in Gascony, Kate, Carol and I spent the morning at the market in Éauze, spent the afternoon tasting Armagnac and after un p'tit apéro when we got home, whipped up a simple, yet festive meal of Chestnut Soup, Duck Legs with Prunes, cheese from the Pyrénées and Fromageon Gascon spread on toasted fig bread.
What a perfect day.
Fromageon Gascon
- 250 grams/8 ounces chèvre frais or faisselle
- 1 tablespoon honey
- 1 tablespoon Armagnac
Drizzle extra honey on top if you like it a bit sweeter
. Pin It
Subscribe to:
Posts (Atom)
