Wednesday, September 30, 2015

The Lunar eclipse super moon in France

Lovely French Cottage

Burgundy grapes!

What's left in the fridge pasta

We had a long work day and were left ravenous at the end of it all. I had ham and about 2-3 oz camembert cheese leftover (French living) and I tossed it into 2 cups cooked fusilli pasta with a little sautéed garlic in olive oil, salt & pepper, dried thyme, plus a half cup of leftover pasta water to throw it all together. Toss hot and serve. It came out creamy dreamy, just beautifully. My husband made happy noises as he ate. Try it! 

Welcome Fall!

Beaujolais Wine grapes ready for imediate pressing

120 year old wine press

We got to use this 120 year old Wine Press from the late 1800s. Matt pushed the extremely heavy press and out came beautiful Beaujolais juice made the traditional way: no sulfites and no pesticides. So cool. The best way to make and drink wine.

Friday, September 25, 2015

Saturday, September 19, 2015



The local windmill and winery

Easy Cheesy Weeknight Chicken

The best part about this simple dinner is how easy to throw together. All you need are two chicken fillets, basil pesto (I used premade), 2 Roma tomatoes sliced, and a generous amount of shredded cheese. I used Emmenthaler and it came out brilliant. Bake in the oven at 400 degrees for 40 minutes and dinner is served!!  I will definitely be making this one again. 

Wednesday, September 16, 2015

Cheese Salad

Emmenthaler cheese, potato, greens, cornichons and basil leaves. Quite a nice starter! 

French style pasta 😊

It came out like a dream. Is it the French countryside? I don't think it has ever tasted this good.

In case you have not guessed, my husband's favorite dish is Spaghetti Bolognese. Here in the middle of Burgundy the beef is such good quality, I could not resist. After a long six mile hike to the market it was time to cook. I'm happily in the kitchen with a few twists: Add a dollop of good butter and a glug of good olive oil to the sauce pan. Heat the pan until simmering, add a pinch of Herbes de Provence, a pinch of Paprika, 3 minced garlic cloves and one small onion, chopped. Cook and stir until the onions are transparent, about 2 minutes.  Add 1/2 pound ground beef and using a wooden spoon, break it apart until the pink color is all gone. Add one cup of milk and simmer until about half the liquid is gone, then add one cup of dry white wine. Add salt and fresh ground pepper to taste, and some fresh basil if you have it. Add 15 oz tomato puree and stir. Let it simmer on the stove for at least an hour. Add spaghetti al dente (cook according to package) saving a half cup of the pasta liquid. Stir together, serve piping hot and sprinkle parmesan on top!  We craved this comfort food on this rainy night. Enjoy!

Tuesday, September 15, 2015

Saturday, September 12, 2015

Midnight Snack, Macon, France

A little jet lagged! So we made a quick spaghetti with what was in the fridge here in Burgundy: A bit of butter, Goat Cheese, Jamon (Ham), Salt & Pepper. Add a half cup or so of the pasta water to make everything stick together e voila. The perfect late night snack. 

Farm Fresh French Eggs, dated by when the Hens laid them :)

Our home in the vineyards for two weeks in Burgundy, France

This place is simply dreamy..

Fresh night air in Versailles, Paris, France

Croques Monsieur!

Trianon Palace, Versailles

Versailles, Paris