Overflowing olive jar.
The Color Purple
Rich and regal, strong and saturated; purple has always been my favorite color.
Icy wisteria hanging in clusters.
Deep purple figs plucked from the trees and unavoidably squashed underfoot.
Shutters in a light shade of violet always capture my attention.
Ripening grapes thriving on the vines.
Amethyst tinted garlic, lush, juicy plums and heavy globes of eggplant.
Pale violet skies at sunset.
A glass at the end of the day. Santé!
Its presence is appreciated all year, but these last days of summer are infused with all shades of purple, violet and lavender. So gorgeous.
Photo du Jour - Sunglasses
Sunglasses in almost every color imaginable.
Can't quite bring myself to don this flashback-to-the-80's style. Someone please stop me if I ever do.
Spending a Week In Paris...
...the City of Light.
Also the city of snow, steamy cafés and bustling holiday shoppers. And packed Metros, warm croissants and little dogs wearing little jackets.
Winter in Paris is a whole new experience. Other than cold toes, which I took care of by buying some ski socks, I love seeing this city in a new light.
La Fête du Fromage - Cendré de Champagne
Cendré de Champagne looks gritty. Which kind of turned me off at first.
Grittiness is not a characteristic that I look for when buying cheese.
But it does come from the Champagne-Ardenne region, home to Langres, a huge favorite of mine (and Champagne of course, another huge favorite of mine), so I figured that it would redeem itself.
It did.
Besides, cheese crusts can be cut away.
Cendré de Champagne is matured in damp caves for 6-8 weeks, covered in poplar and beech tree ash, hence the gritty texture of the crust. (Traditionally the ash came from the fire in which pig's trotters had been cooked, adding a certain 'je ne sais quoi' to the cheese)
These days the ash is pig trotter free and adds a nice, subtle smokiness to its rich, medium-strong, luscious flavor.
Although, the creamy richness is deceiving. The fat content in this unpasteurized cow's milk cheese is only 20-30%, as opposed to the more than 40% of most cheeses.
Just as the little bubbles of Champagne tickle your tongue when you drink it, Cendré de Champagne prickles and tickles your tongue when you eat it, taking its absolute deliciousness to a whole new level.
A glass of Côteau Champenois rouge is suggested with Cendré de Champagne.
Grittiness is not a characteristic that I look for when buying cheese.
But it does come from the Champagne-Ardenne region, home to Langres, a huge favorite of mine (and Champagne of course, another huge favorite of mine), so I figured that it would redeem itself.
It did.
Besides, cheese crusts can be cut away.
Cendré de Champagne is matured in damp caves for 6-8 weeks, covered in poplar and beech tree ash, hence the gritty texture of the crust. (Traditionally the ash came from the fire in which pig's trotters had been cooked, adding a certain 'je ne sais quoi' to the cheese)
These days the ash is pig trotter free and adds a nice, subtle smokiness to its rich, medium-strong, luscious flavor.
Although, the creamy richness is deceiving. The fat content in this unpasteurized cow's milk cheese is only 20-30%, as opposed to the more than 40% of most cheeses.
Just as the little bubbles of Champagne tickle your tongue when you drink it, Cendré de Champagne prickles and tickles your tongue when you eat it, taking its absolute deliciousness to a whole new level.
A glass of Côteau Champenois rouge is suggested with Cendré de Champagne.
Photo du Jour - la Musique
A weekly shopping excursion to le marché in Olonzac wouldn't be complete without an accordion player.
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