Tis the Season!

What's the best part of early winter in France? Why, the FOOD, of course! Building up to Christmas and the New Year, stores are *full* of interesting choices! There are complete aisles dedicated to foie gras, more for chocolates, another case full of giant birds! And the special whiskies and champagnes arrive! There's just no other time of year to fully appreciate the French specialities cooked at home.

Tonight being the Winter Solstice, we decided to go all out 😀

I found this pre-stuffed bird - different mushrooms, no lactose... I'm cooking it with carrots.

And! Asparagus (from Peru, just so we can celebrate ahead of Spring!)! Baked potatoes, and mushrooms on the side.

All accompanied by Champagne and Picpoul de Pinet 😋😋😋

(I tell a secret - we didn't get to the Picpoul this time)

Comparing Weather

Today is *cold!* As I was walking to my last English conversation workshop this afternoon, all bundled up, but still cold, I told myself that I would soon be in warmer weather!

Here's what today's temperatures are in a few select cities (Celsius of course)...

In my department (Hérault), we have a yellow warning this evening for snow and ice (but Sète usually isn't quite that cold).

After my workshop, the lovely Renate gave me a ride home, so I got to avoid the sprinkles and wind 😀.

Strazzanti's Fennel Orange Salad

I saw this* recipe by my e-friend, Francesco Strazzanti, and *had* to try it! 

(https://youtu.be/YrwrYr5rJ8w)

You can see a *ton* of his excellent recipes on his YouTube channel here https://youtube.com/@strazzanticucina

It calls for:

Fennel

Orange 

Orange peel

Black olives

Red onion, soaked in orange juice, salt, and sugar

Salt, pepper, and olive oil to taste 

I was intrigued by all different flavors; I like both orange and fennel, and I *love* cooking with orange peel! I sometimes enjoy olives, but I was a bit worried about the raw onion...

Not to worry! It's a classic for a reason...

~~~

* as usual, I had to modify it just a bit 😒... I used 2 mandarins instead of the Sicilian orange, and a shallot instead of the red onion.