Thursday, November 27, 2008

Meat and Potatoes for Lunch

At Casino stores here, you can buy frozen potatoes. Whoop-de-doo. Except that these are pre-sliced and mixed with duck fat, plus lots of chopped parsley and garlic. All you do is tip them into a non-stick pan and toss them around for 15 minutes.

Seven of us squashed around the table for lunch today. One dog dozed under it. Another, a two-month-old puppy slept soundly, apart from the occasional attack of hiccups, on the rug in front of the fireplace.

With the potatoes, we had chunks of saucisse fraîche and dark lusty boudin (blood sausage)-- both from the butcher in Chalabre-- browned in the frypan. Lots of bread and a salad of frisée, radicchio and the last oakleaf lettuce from the garden set us all up for a good afternoon's work.

No comments: