On an overcast and mildly depressing Saturday we were gifted with the company of Anne and Bob Lynch for lunch.  We cheered right up.  They are great company and we shared a drinkable Macon Village table wine imported by Louis Jadot and proudly stocked by the State government liquor store, derisively over priced.  Sigh.  But all was well and we did have a good time.

In general when buying an individual serving from a traiteur (caterer) in France, it is sold in real glass or pottery ware, and over the years I have quite a collection which it pleases me to reuse whenever an opportunity presents itself.  Below are some of my favorites.

I filled these with old school shrimp cocktail;  chili sauce, scallions, garlic chives and gilded the lily with my favorite off the shelf French mayonnaise.

I also had some very fresh quail eggs from Quails R Us Plus, our go to for farm fresh chicken and eggs.

Pork, of course, tastes good with everything but especially cooked with fruits and herbs.  Having both, I used both.  I had some pink lady apples, “red” pears and rather large, dark plums.

It occurred to me that, as usual, I hadn’t given much thought to dessert, so I cleverly decided to side line the pears for an easy dessert of pear crumble 😉  I mixed onions, apples  and thyme sprigs into the bottom of my tajine and dotted all with butter, setting the plums aside to be added later for a shorter cook time.

I popped the pork roast, slathered with herbs, garlic and olive oil on top.

I roasted some parsley sprinkled, small potatoes to add a little heft and satisfy my husband’s Irish leanings 😀

Every year when the sky grays and natural light weakens, I have difficulty getting the pictures I like.  That’s why you’re seeing the pear crumble without the crumble.  Oh well, it takes me a while but I’ll hopefully work it out.

Happy Thanksgiving everyone!