Tomorrow a journalist from a local, regional newspaper, L’Yonne Republicaine, will come to interview me about my blog. This is particularly gratifying because although I’ve known that I have quite a few French followers, my blog is in English and Google Translate is pretty frivolous with most of it’s translations. I thought we would meet up at La Litteraire for coffee where I could flaunt my celebrity in front of my friends😀 However, he specifically said he wanted pictures of my kitchen.
These are the unpacked boxes of kitchen equipment that came in from Germany. As I am on my way to the States until probably next summer, I see no reason to unpack them. Instead, I thought I would take some test pictures to be ready with suggestions of carton-less pictures.
Here’s a good one. Herbs with just a hint of window, American refrigerator and red timer clock. I like it myself
Canisters with hanging tools, toaster, the left side of the stove and the microwave.
And here you go! A goodly portion of the stove, almost all of the hood and the stove- picture-blocking island with knives and cutting boards. You can just see the coats hanging in the entry way. Mah-velous.
Kitchen sink with giraffe paper towel holder. Good. I’m ready now😉
Anyway. I like these canned French beans in the rectangular can. I like the can and the beans are fairly good quality; a better pork and beans without the pork.
As children we always liked pork and beans because my mother never just poured them from the can, heated and served them. She always fixed them up with something; onions, mustard and brown sugar as a side dish or used them as the basis for a savory stew/casserole of some kind. Today I made a stew-like dish with veal. You could mound this over rice for bulk if you wanted.
Veal and Beans
2 tbsp olive oil
1/2 onion, thinly sliced
3 garlic cloves, chopped
1 slice fresh ginger, minced
1 mild chilli, seeded
1/2 green bell pepper, diced
1 lb ground veal
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1 bay leaf
1 tsp piment d’espelette
1 tsp salt
1/2 tsp pepper
1 can diced tomatoes
2 cups canned white beans
Saute the onion, garlic, ginger, chilli and bell pepper in the oil until the onion is wilted. Add the veal and continue to saute until all pink has disappeared. Add the thyme, oregano, bay leaf, piment, salt, pepper and tomatoes, then bring to a boil and simmer for 15 minutes.
Stir in the beans and continue to simmer for another 15 minutes. Put in serving bowls and sprinkle with grated cheese.