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.