Doing What We Can

 We're doing what we can...

Crispy fluffy baked potato

Cherry chocolate chipotle pork tenderloin

A lovely red...

Surprises!

 We had a lovely break between storms today! Last night, we had a fast-moving 3-wave thunderstorm, and we're expecting another early in the week. While much of the local news is about flooding, Sète escaped that fate 🙂

I don't know what brought them, but these visitors showed up!

Here's our break!

Clouds

Tis the season for clouds!

Sunday

Monday

Tuesday - no clouds, so we spent some time at the beach. I listened to the chant des vagues (wave song), and Rick strolled.

Wednesday (we had a little rain in the morning)

Chichoumai avec Porc (Summer Veggies with Pork)

Chichoumai avec Porc (Summer Veggies with Pork)

Chichoumai (selon Cosette), ou Chichoumé (selon sa sœur Susanne), est un plat sétois pareil à ratatouille. Moi, j'ajoute du porc, et un petit peu de Martini rosso.

Chichoumai (according to Cosette), or Chichoumé (according to her sister Susanne), is a Sétois dish similar to ratatouille (and to my Noto Veggies). I add pork and a little red vermouth.

Pork:

Slow-cook 4 portions of pork (shoulder is best):

In a pan on low heat, simmer pork in enough salted water to cover. Optionally, add thyme and a splash of olive oil. Replenish water as needed. After 3-4 hours, shred the pork, and remove any pieces of fat. Reserve the pork, retaining the liquid (There shouldn't be more than 1/4 cup of liquid).

Chichoumai (Summer vegetables):

Chop 1 small eggplant and one small or half a large zucchini, place in a bowl, stir in salt, and let rest for half an hour or more, then drain.

Add the vegetables to the pan, turn to high heat, and add:

- plenty of olive oil, enough to fully coat the pan

- 2 onions, sliced

- 2 cloves garlic, sliced or pressed

Cover and cook, stirring occasionally, until veggies are soft, then add:

- a splash of Martini rosso (red vermouth) to deglaze

- the slow-cooked pork and liquid 

- 1/2 to 1 cup (<500 gm) tomato sauce, to taste

- basil

- salt to taste (I don't usually add any more)

Reduce heat, cover, and simmer 10 minutes or more for flavors to meld, stirring occasionally.

Serve with pasta and/or baguette.