Whenever we come back to France after being in a cuisine challenged country, we want everything and I tend to get into freezer and refrigerator trouble. This is especially dangerous in the summer when there are so many vegetables and fruits that we like in the market and, of course, we have to have a meat or fish product to accompany them. The refrigerator in the garage is “dead Jim”, having had some sort of seizure during the winter. So all I’ve got is my “American” refrigerator in the house. Tant pis! In emergencies I can borrow some space in M. Parret’s refrigerator 🙂
The boudin noir (black pudding) man, only in the market on Fridays, had a variety of fresh sausages; plain, apples or creole. We chose the creole to be eaten with M. Parret’s little potatoes from his garden and a Burgundy Coulanges La Vineuse.
Because it is obligatory to eat forever in a traditional French household, we began with charcuterie, baguette and butter. A cold Macon Village was perfect!
M. Parret is understandably saddened by the passing of his lifelong companion, Mme. Parret and has lost a bit of his, heretofore, boundless enthusiasm. But in selection and presentation of cheese, he is still unparalleled. He would like it known that he arranged the bottles in the background 😀
I bought a French potato masher (not as good as American) and a small light diffuser. I plan to catch up with the blogs I am following and responses to my posts in a day or two. Also, I’ll get back to including recipes.
No recipes needed with food as good as this. Poor M. Parret, it must be so tough to lose your lifelong companion and then have to adjust to live with a great big, sad gap. It’s good that he has friends like you and your family.
Thank you Chica. He is so sad! We’ve been eating with him everyday and going shopping and having coffee. What desolation!
Your drinking very well and making me envious. I’m still on the 4€ bottles 🙁
M. Parret has an endless cellar.
I love all the food pics. I hope I can actually go to France one day.
I hope you can too! I think you’ll love it.
je n’aime pas trop le boudin noir, mais quand j’en mange, c’est principalement avec des pommes cuites ! 😉
J’aime aussi avec les pommes 🙂 http://cookinginsens.wordpress.com/2011/09/06/tartine-boudin-noir-apples-and-reblochon-cheese/
I’m sure that having your good company and enthusiasm will help to cheer M. Parret up a bit. Do wish him well from me. That boudin noir will do you all good 🙂
Thank you Mad, I will. It did 🙂
Oh those cheeses! You must be SO grateful to be back home where you have your wonderful cooker and all your favourites to cook upon it.. thank goodness. Take care.. c
Thank you. I am very happy to be working with a real stove, c.
I need some good French cheeses. I would love a plate like that.
What a gorgeous looking selection of food, and although I don’t like boudin (oop, sorry) the photos make everything look delicious 🙂 The cheeses… *drool* …
Maybe you haven’t had the right boudin Trix.
Maybe … I reckon it’s more a case of the right boudin hasn’t found ME 😉
😀
Great to see you back Rosemary. Funny how we get to know M Parret brought the blog. My thoughts are with him. Please convey my approval on the bottle positioning. Subtle, yet saying a lot.
Thank you Conor. I will certainly tell him of your good wishes and about the bottles 🙂
Lovely post as always, Rosemary. I’m however intrigued by your comment about French vs. US potato mashers – how do they differ and what makes the US one better?
Thank you midi. The French mashers are round metal disks with holes. The American ones have a squiggle of metal at the end (hard to describe) http://inthehaus.co.uk/products/gf14830_patata_potato_masher.php
That is so sad to hear about M. Parret. I am sure that he appreciates the good food and company.
I am happy that we can spend some time with him.