Thyme For Cooking, the Blog

Salad with Avocado and Feta; Snakes Everywhere!

Snakes do not taste like chicken.

At least, ours don't.

I've lived in this house for more than 4 years, and, though mon mari has always told me there were snakes, big ones, more than a meter long, I never saw them.

That error in my education has now been firmly corrected.

The first encounter was about 2 weeks ago.  I was walking through one of our outbuildings and I heard a heavy thump behind me.  When I turned I saw the tail-end of a snake frantically slithering off under the door.

I, foolishly, thought he had been snoozing on a bag of compost when I startled him.

Until my neighbor explained that they like to crawl up the kiwifruit vine and sun on the roof.

Until mon mari commented that he had seen one crawling out of those roof tiles.

Then I realized that the snake had dropped from the roof, missing my head by inches.

I'm not, generally, afraid of snakes.... But they're not supposed to fall from the ceiling.

There are rules, you know!

The second snake sighting was perfectly proper: he was slithering across the warm road, getting out of traffic, just like a snake should!  I did get to appreciate his entire length before he disappeared into the tall grass.

The third snake wasn't slithering anywhere.

That's when I concluded that they mustn't taste like chicken.
Emma loves chicken (and bunny); she wasn't running off with a dead snake hanging out of her mouth.

And a good thing, as it would have dragged on the ground and she might have tripped.

Sedi, who doesn't like chicken but has been on a bit of a diet, also ignored it.... Didn't even try to roll in it which is always her top second choice.

So, I didn't have to ban Emma from my presence for having snake breath and I didn't have to ban Sedi from my presence for wearing Eau de Dead Snake.

That just left the dead snake to deal with. 

It was on the lawn, you see... right by the gate.

To say I am a bit squeamish is the ultimate in understatements.

I can not look at dead things, or squished things or flattened things or oozing things.

I don't like to kill mosquitoes because they make a mess.

I chase flies out the door rather than swatting them....Ewwww!

If I see something in the road, I will never, ever look, even if I think it's just a piece of tire.  There could be blood and gore.

Did I mention that it was a partially eaten dead snake?

Had it still been whole, I could have tossed it into the weeds, no problem.

The, um, center part had been, er, enjoyed by something higher up the food chain.  What if it fell apart when I tried to move it?  What if...   Well, you know where my mind was going; I don't need to elaborate.

My usual option being unavailable (mon mari - in hospital), I did the next logical thing: walked away and hoped the problem would resolve itself while my back was turned.

It did. 

Four hours later there was not so much as a sliver of snake skin left to give evidence.  If I didn't have such a vivid picture in my mind I could convince me I'd imagined it. 

Isn't Mother Nature marvelous?

She does an excellent job this time of year, giving us all sorts of wonderful things to eat (other than snake).

While all salad greens and lettuces are good for us they are not all equal.  The darker green and dark green tinged with red have more vitamins and minerals than the pale green varieties.

Like anything, they are best fresh, and in season.

Mâche (lamb's lettuce, corn salad) is a lovely, delicate, dark green with a nutty, almost peppery taste.  I like it mixed with young spinach leaves and dressed simply, with another spring favorite: Tarragon Vinaigrette.

One more tribute to spring for Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen and hosted this week by Wandering Chopsticks. Visit on Monday for the complete recap.

Salad with Avocado and Feta

salad greens, I used spinach and mâche
1 ripe avocado
3oz (100gr) cherry tomatoes
2oz (60gr) feta
Tarragon Vinaigrette

Make vinaigrette. Wash and spin dry greens.  Slice the cherry tomatoes in half. Cut feta into cubes if needed. Put greens, tomatoes and feta into a bowl. Add 2 - 3 tbs vinaigrette and toss gently to combine. Arrange on two dinner plates. Cut the avocado, remove pit and cut into slices. Fan avocado slices next to salad. Drizzle slices with vinaigrette and serve, any remaining vinaigrette on the side.

Tarragon Vinaigrette

3 tbs olive oil - the good stuff
1 tsp tarragon white wine vinegar
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp minced tarragon

In small bowl whisk vinegar, mustard and lemon juice. Slowly whisk in olive oil. When incorporated add tarragon and whisk to combine.

Bon Weekend!

Asparagus Soup; Weekly Menu Plan

I managed to find one last bunch of green asparagus for the season.

Mon mari would not normally agree to use asparagus in soup....Sacrilege!

But, as he's otherwise engaged (and only eating white food, poor lad), I can do what I want!

Asparagus Soup

1 medium onion (about 4oz, 125gr)
1 medium potato (about 4oz, 125gr)
12oz (350gr) green asparagus (16oz (500gr) bundle, trimmed)
1 1/2 - 2 cups chicken stock
2 tsp butter
2 tbs Greek or plain yogurt

Chop onion. Trim asparagus and cut into 1" (2.56cm) lengths. Reserve 2 - 4 tips for garnish. Roughly chop potato. Heat butter in medium saucepan. Add onion and sauté until tender and transparent, about 5 minutes. Add asparagus, potatoes and stock. Bring to a boil, cover, reduce heat and simmer until potatoes are done, about 15 minutes. At any time, drop in the reserved asparagus tips and boil for 2 minutes. Remove and set aside.
When potatoes and asparagus are tender purée in blender, using only as much stock as needed, reserving the rest. Add as much of the remaining stock to get your preferred consistency. Add more chicken stock if you like. I used 2 cups. The soup can be served hot or made ahead to this point, chilled and served cold.
To serve: ladle into soup plates, put 1 tbs yogurt in the center and garnish with asparagus tips.

In addition to the above, for the week of May 30, we have Salami Mini Frittatas, Smoked Cod, Grilled Lamb Chops with Basil Mustard Butter, summer salads and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Tomorrow: How I know the local snakes don't taste like chicken.....

Pasta with Peanut Sauce; The Boot Sale

These past few weeks have been full of new experiences for me:

Hitting a curb, blowing out 2 tires and discovering we didn't have a 'real' spare, only an inflatable thing-y... That had to be inflated.

Learning how to use a power lawn mower (I'd only ever used the old, hand, push kind.... Sheesh, what did you think!   I have mowed lawns in my mis-spent youth)  BTW, my new best friend's name (the lawnmower) is Izy.  It's right there on her front in little white letters.

And now: Boot Sales!  Aka: garage sales.

Not only have I never participated in one before, I've only ever been to one.  I bought a lovely antique Welsh dresser....

Oh wait, that wasn't a garage sale; that was an estate auction.

I've never been to a garage sale.

I've walked past them but never gone in, so to speak.

I've always considered them to be the ultimate in recycling: I'll buy your junk if you buy mine.

And, frankly, I have rather enough junk.

Facing my 5th major move in 11 years, I am trying to only buy what I really want.... And to only want what I really, really need.

That, and the minor little detail that I have been without a house-cleaner for the past 4 years.

(To make you all jealous - I had a maid come in once a week and thoroughly clean my house in Andorra...for less than $20.00 per week.)

Faced with not only moving my cherished goodies, but dusting them on a regular basis, I have decided it's time for them to become (in the immortal words of Douglas Adams) an SEP: Somebody Else's Problem. 

My treasures are going on the block.

If you think about it, there probably doesn't need to be anything newly manufactured anywhere in the universe ever again....we can all just keep selling it to each other.
 
Boot sales/garage sales were not big among the Andorrans.  Their wealth was new enough (and sufficient enough) that they would never consider buying something that had been 'previously owned'.  That included antiques.

But the English, like the Americans, are ever searching for the treasure in the attic.

At least, I'm hoping they are.

Next weekend, I'm loading up the boot (trunk) and heading off to dump sell whatever anyone will buy.

Talk about being the new girl on the street - I haven't a clue even how to price anything.....

But, I'm sure, no one will try to take advantage of the new, dumb kid!

I've  heard that people who frequent garage/boot sales are the milk of human kindness; generous to a fault.

Wish me luck! 

But luck isn't necessary to find great new pasta dishes.

Just head over to Presto Pasta Nights, at Once Upon a Feast. 

Ruth has a great round-up every Friday.

Pasta with Peanut Sauce

1 cup uncooked pasta - fusilli, penne, farfalle
1/2 cup chicken stock
2 tbs peanut butter
1 tbs dry sherry
2 tsp soy sauce
2 tbs fresh snipped chives
2 tbs fresh snipped oregano or marjoram

Cook pasta according to package instructions. Snip herbs. In a small saucepan heat chicken stock, peanut butter, soy sauce and sherry, just until peanut butter melts, stirring well to combine. When pasta is done, drain well and put into a bowl.   Immediately pour sauce over and stir well to combine. Let rest 5 minutes. Add herbs, stir well and serve.

To those who have asked:
The toe was just a smoke screen.  The real problem is diverticulitis.  The surgery is Monday; expected hospital stay an additional 2 weeks; return to full lawn, hedge, vine and garden duties, 6 - 8 weeks.

Did I mention my new best friend is Izy?  I haven't met Bert yet (the strimmer/weed whacker)... Soon, very, very soon.

Creamy Herb Dressing with Yogurt; Listening v Hearing

There's nothing like two people talking about the same thing, differently; one in a foreign language, the other with a foreign accent; to really cock-up the simplest request.

There is a phone next to the bed mon mari is currently lounging in.

We thought it would be kind of fun if it worked.

I asked one of the nurses how to use it.  She told me that we had to pay for it.

Well, of course we would have to pay for it.... But how do we get it to work?

She repeated that we had to pay for it and then sent me to the main desk.

I assumed that we had to pre-pay the phone: buy a phone card, minutes, whatever.  All phone calls in Europe, even locals ones, are charged for. Pre-paid cards and plans are common and have been around for years.

I went to the main desk and told the nice young woman that I wanted to pay for the phone in mon mari's room so he could use it.

She asked when he would be leaving. 

I said I didn't know, and what difference did it make anyway?
 
She started to send me to the billing office.

I said that I had already been sent to her.

A discussion of sorts ensued:

 Me explaining that we just wanted the phone to work and what did we have to do to make that happen.

 She explaining that in order to pay for the phone, we needed to get the final bill from the accounting office after discharge.

Of course, by this time my comprehension of what she was saying in her rapid French was rapidly diminishing, and her comprehension of what I was saying in my accented French was nill.

Finally, another young lady walked over and asked, in English, what I wanted.  I repeated that I just wanted to be able to use the phone.

She turned to the first young woman and said, in French, the exact same thing I had been saying, also in French.

But now it was understood. 

She asked me his room number again, looked at her monitor, hit a couple of keys and: Voila!

We pay when we leave.... And no charge for incoming calls...

Sometimes I think we try so hard to understand what the other person is saying that we simply forget to listen....

Sometimes we do that in our own language as well.

One of the things that I really missed, during the first 6 months or so of leaving the U.S. was bottled salad dressing.  There was nothing similar in Ireland, or anywhere else in Europe.

I soon learned to make my own.

I learned how incredibly simple it is; and how incredibly quick and easy.

The last time I was in the U.S. I wandered through the salad dressing aisle, reading the ingredients in the 'Regular', 'Light', 'Free', 'Reduced Fat', etc. versions of what I used to eat.  Some didn't have any recognizable food in them....

I'll never go back!

The theme for this month's Heart of the Matter is herbs.

Two of my favorite spring herbs, oregano (top, in red) and garlic chives are in this creamy, yogurt based dressing that is one of my favorites.  It's also great for dipping artichoke leaves....

(Loosely based on a recipe from a Williams-Sonoma book on Salads:)

Creamy Herb Dressing with Yogurt
   This is very similar to 'Ranch'.

2/3 cup (5oz, 150ml) Greek or plain yogurt
1 tbs Dijon mustard
2 tbs white Balsamic vinegar
2 tbs fresh snipped garlic or regular chives
1 tbs fresh snipped oregano
3 tbs olive oil - the good stuff

Snip oregano and chives with scissors. In small bowl whisk yogurt, mustard and vinegar. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.

How about a nice 'heart-healthy' salad to eat it on??

Salad with Creamy Dressing, Tuna, Walnuts and Cheese

greens: lettuce, spinach, mesclun
4oz (125gr) tuna
1/2 cup walnut halves
1/2 cup halved cherry tomatoes
1/3 cup creamy herb dressing
1/4 cup shredded cheese - any flavor

Prepare greens and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired. Arrange tuna, tomatoes and walnuts on top.  Sprinkle with cheese and drizzle a bit more dressing.

The host for this month's Heart of the Matter is Michelle, of The Accidental Scientist.

She'll have the complete, heart-healthy round-up on the 2nd or 3rd of June.... Check it out!

Savory: with Green Beans and Potatoes and (not) a letter of apology

Mon cher mari,

After spending the last few days gaining intimate knowledge of our property: exploring all the nooks and crannies; learning which trees have slightly exposed roots and which mounds are clumps of grass and which are overgrown mole hills; discovering, all on my own, that the former owner never actually removed the metal frame of his pétanque court..... .

I would like to apologize for all the sharp words and harsh thoughts sent your way over the last 4 years.

I really shouldn't have gotten so angry when you cut down all of the lovely young peach and plum trees that were in the middle of the lawn.  (You said they were difficult to mow around.)

My words were less than kind when I criticized the way you trimmed the fir trees.  (You said you couldn't get under them to mow and whip the weeds.)

Perhaps I could have been less assertive when I suggested that, as long as the weeds have died off in the spring, couldn't you just keep the orchard mowed all summer?  I mean, it can't be that much more effort and it would be so much easier for me to pick the fruit and gather the nuts.  (You said you preferred to just use the weed whip once in the fall.)

Maybe I could have been a tad more understanding when every, single suggestion I made about doing more landscaping was summarily dismissed.  (You said you wanted to tear everything up and have nothing but a flat, uninterrupted expanse of lawn, not alleviated by so much as a daffodil.)

Now, having done it all, I have a much greater, first-hand understanding of what you do all summer.

Wait....

Now that I think about it.....

I've done it one  time - lots of trial and error to figure out what worked.

I'd never even walked behind a power mower before.

The grass was 6 inches (15cm) long and thicker than the rough at the US Open.

The weeds were over my head in places, and the brambles long enough and dense enough to hide Br'er Rabbit.

If it hadn't been neglected for 3 weeks, during peak growing season, it would have been a walk in the park.

All of that apologetic crap I said?

Never mind.

As soon as you get your strength back I'm putting you to work in the herb garden.... (That'll teach him!)

Tout mon amour,

Ta femme.

It's late spring in my herb garden.  The oregano, marjoram and garlic chives are at their peak.  The basil, thyme and tarragon are following closely and the regular chives and rosemary are in bloom.

The savory is perfect.

I have the perennial, winter savory, in my herb garden.  In late summer and winter, it's usable, like rosemary; the sprigs, or the leaves, chopped.  But, it's the bright green soft leaves of early summer that I like best.

Both winter and summer savory (an annual) are used for culinary and medicinal purposes, with winter savory being the stronger, more aromatic of the two.

They are thought to be good for the stomach and the entire digestive system, (including as a cure for flatulence).  Crushed, and applied topically, they will bring relief to bee and wasps stings.

More importantly, (step aside, Basil) they are thought to be the perfect herb for beans.

When the herbs and vegetables are fresh and in season, simple is best.

Here are two incredibly simple and delicious dishes using savory, for Weekend Herb Blogging, the event started by Kalyn, of Kalyn's Kitchen and hosted this week by Cate of Sweetnicks.  She'll have the complete round-up on her blog on Monday....check it out!

Green Beans with Savory and Garlic Chives

6oz (180gr) green beans
1/4 cup chicken stock
1 tbs butter
1 tbs fresh garlic chives, snipped
1 tbs fresh, whole savory leaves

Top and tail beans (cut off the ends...). Cut beans into 1 1/2" (3.75cm) lengths. Put the beans and chicken stock in a small skillet or saucepan. Cover and cook over medium heat just until beans are done, 10 - 12 minutes. Drain beans, add butter, herbs and stir to combine.

Roast Potatoes with Savory

2 - 3 potatoes
1 tbs olive oil
1/2 tsp paprika
1 tbs whole savory leaves
1 tbs snipped chives
1 - 2 tbs soft butter

Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put oil and paprika into bowl and mix. Add potatoes and stir, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever).  Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
To finish: Put potatoes into a bowl, add butter, herbs, and toss well, to melt butter and coat potatoes.

Bon Weekend!

Sun's out...back to the gardens...

Fresh Tomato Olive Salsa; The Weekly Menu Planner

It's been an exhausting week.

Mon mari is reclining gracefully on his hospital bed, complaining about the food.  ( I have SO lost faith in French medical care..... the FOOD isn't good???   Zut Alors!!!!)

I have 3 weeks of uncut lawn to wrestle into submission, after perfect grass-growing weather.

Not to mention the weeds that have reached the tops of all 500 vines.

Or the hedge that has grown across the gate and almost over the roof.

And the centipedes that have heard the 'slayer' is temporarily not in residence and have invaded, en masse, with all their kith and kin.

Let's not forget the, at least daily, trips to hospital.

In all fairness, he would much rather be here, doing the work.

It's not serious...we think and hope; just about 4 gazillion bacteria staging a coup.  But we think we nipped it in time.  Still, surgery is likely, and, with the French system, that means a 2 - 3 week hospital stay.

He's going to have to adjust to the food.

I'm going to have to adjust to hard labour.  Did I mention we have 7 acres?

Since I am cooking for one, I get to make more fun stuff.... less proper stuff.

This is something I like to make and have on hand in the summer. I serve it with fish, shrimp, chops, pasta, polenta....

Sometimes just a spoon....

Fresh Tomato Olive Salsa

2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs freshly snipped chives
1/3 cup pitted green or Kalamata olives
1/2 tsp chili powder
1 tbs olive oil, the good stuff
1 tbs Balsamic vinegar
1/4 tsp sea salt

Roughly chop tomatoes. Cut olives in half. Snip herbs. Put oil, vinegar, chili powder and salt in small bowl, whisk to combine. Add remaining ingredients and stir to combine.

In addition to the above, for the week of May 23, we have White Bean and Radish Salad, Grilled Polenta with Tomato Olive Salsa, Barbecued Shrimp, Veal Chops, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Did I mention that, due to a variety of circumstances, I have never cut grass with a power mower before yesterday?

I have to go mow, now.

Salad with Spinach, Ham, Avocado and Pasta, and 1,2,3 You're IT

I was tagged awhile back with a rather interesting meme (At least, for readers, it is).

Both Tanna, of My Kitchen in Half Cups, and Pat, of Pat's Food Blog tagged me for the 1,2,3 Meme:

1. Pick up the nearest book.
2. Open to page 123.
3. Find the fifth sentence.
4. Post the next three sentences.
5. Tag five people, and acknowledge who tagged you.

Since I was tagged by two lovely bloggers.... And I am reading two books.... we'll play twice:

First: "Don't Sweat the Aubergine", by Nicholas Clee:  What works in the kitchen, and why.

Leave out the nutmeg and mustard, if you like.  If you don't like mustard, you might find it worth trying anyway: you'll be surprised by how it loses its heat in the sauce, and enhances the flavor of the cheese.  Why you do it....

Second: "The Orphan's Tales: In The Cities of Coin and Spice", by Catherynne M. Valente.

"I am sorry for you," she said, and her voice moved against me like a stone crushing millet.  "But if you would not waste to less than an old brown leaf in this place, come to my bedchamber on the third day of the new moon."  She set down her cup and put her hands to my face, the light in them terrible and wonderful, like a judgment, like a promise.

Now to the food portion of our program.

May is Osteoporosis Month.

Susan, of Food "Blogga" is hosting an event to raise awareness for this, potentially debilitating condition. 

She is highlighting both the foods we can eat to help build bone, and the activities/exercise/lifestyle we can strive for to minimize bone loss and help increase/maintain bone density.

Calcium rich foods are key and this salad has spinach, avocado, tomatoes, cheese, yogurt, oregano and whole-wheat pasta.

All those lovely, calcium-rich foods.... and it's good, too!

Salad with Spinach, Ham, Avocado and Pasta

8oz (250gr) ham, cooked
1 avocado
1/2 cup (3oz, 90gr) cherry tomatoes
6oz (180gr) fresh spinach
1 tbs fresh snipped chives
1 tbs marjoram or oregano leaves
1/2 cup (2oz, 60gr) shredded cheese (cheddar, Colby)
3/4 cup dry, bite-size, whole-wheat pasta
White Balsamic Vinaigrette

Cook pasta according to package instructions.
While waiting for the water to boil, prepare salad:
Make Vinaigrette. Slice ham into large strips. Sauté the ham if you like, set aside. Wash spinach if needed and spin dry.  Cut any large leaves in half. Cut cherry tomatoes in half. Cut avocado, slice it thickly, then cut into chunks. Snip/strip herbs.
When pasta is done, drain but don't shake every last bit of water off.
To assemble salad: Put spinach into a large bowl. Add hot, drained pasta and toss lightly to combine.  Add half of the vinaigrette and toss to coat. Add the ham, avocado, herbs and tomatoes, toss lightly. Taste and adjust vinaigrette, adding more if you like. Sprinkle with cheese and serve, any remaining vinaigrette on the side.

White Balsamic Vinaigrette

1 tbs Dijon-style mustard
2 tbs white Balsamic vinegar
3 tbs Greek yogurt
5 tbs olive oil, the good stuff

Place mustard, vinegar and yogurt, in a small bowl and whisk to combine. Slow add olive oil, whisking constantly, to combine. It should be thick and emulsified when finished.

Visit Food "Blogga" for all of the recipes for Osteoporosis Health and Prevention after the end of May.

Bad, Bad, Babe!

I'm a bad Babe.

A very bad Babe.

I didn't bake my bread.

Shame on me.

Shame, shame, shame!!!

I do have my reasons (Doesn't everyone?  Always?)

I won't recount them yet again (see 2 previous posts...or maybe 3.... I may have been doing a lot of bitching lately...   But I'm a Bitchin' Bread Baking Babe!)

Enough about me.  This months fantastic bread was brought to us by Sher, of What Did You Eat: a Poilane-style Miche - made with a wild yeast starter!

I'm telling you, each and everyone looks fantastic....

Go!

Look!

Drool!

A Fridge Full of Food (Glenna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Lucullian Delights (Ilva), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), and What Did You Eat (Sher)

Living on Bread and Water (Monique), and  Thyme of Cooking (Katie), (moi) are Babes on Hiatus this month....

Pesto Pasta Salad with Grilled Chicken; More Shopping

Note to self:  Don't forget to look for closet space!!!!!!

We sold our house.... We think.

Nothing is as easy here as it is in the U.S. 

Or as fast.

We've been trying to sell our house for 3 years.  Two weeks ago today we 'agreed a sale'.

Then we arranged for the house inspector to come.

Then France had a Thursday holiday, followed by a Monday holiday, which translates as a 1 week holiday because everyone who possibly can will 'faire le pont' , that is, 'make the bridge': take the intervening days off.

The contracts went to the buyer late last week.  He'll read them, sign them (we hope) and send them back.

Then we read them, sign and return them to him. 

Then he has 7 days to think about what he's about to do.

Then he sends us a deposit.

We accept the deposit.

THEN we have sold our house....maybe... Pretty sure, anyway.

At which time we'll know when the closing will be: July 31st or August 31st.

The earliest possible it can be is the end of July.  Any country property has to be offered to the Agricultural Commission for purchase at the agreed upon price.  They have 60 days to decide if they'll step in or not.  I've never heard of it happening, but there you have it... Must be done.

Once the 31st of July has passed, nothing can happen until the 31st of August because the entire world is on holiday.  No work gets done, anywhere.

Which means that, in case we actually sell, and, in case we actually close on July 31st, we have to find a place to live so we can move on July 31st.... And it's already too late because no one will take the job that close to August.  It could interfere with getting ready for the holiday.

So, we thought we just might start looking at houses today.

We looked at four.

I was on the third one before I remembered to look for closet space.

We're looking at older, country properties; stone houses.

Stone houses don't have closets.

If I want more than a 3' wide wardrobe to hang clothes in (sharing) there either needs to be a space for mon mari to build a closet (which he did in Andorra) or a tiny room that can be converted (which we did here - less you think I have a walk-in closet, it's only 30" wide by about 4' deep.  I slide along the wall with a flashlight in my teeth when I'm looking for something.)

On the other hand, one of them had really gorgeous old beams and an outdoor brick barbecue....

We'll be eating a lot of quick and easy pasta dishes over the next few weeks, while we find a new place to lay our heads (and paws).

Come to think of it, maybe a wee bit longer: there might be some odd packing to do.

Thankfully, there's always a lot of great dishes at Presto Pasta Nights, started by Ruth, of  Once Upon a Feast.  And here's my contribution to this week:

This is not the prettiest salad, pesto usually isn't... But the taste is wonderful: the feta and Greek Olives adding just the right amount of contrast to the chicken and pasta.

Pesto Pasta Salad with Grilled Chicken

2 chicken breasts, boneless, skinless
Marinade for chicken breasts:
1 tbs Worcestershire Sauce
1 tbs olive oil
1 tbs red wine vinegar
1 tsp dried basil

3oz (100gr) cherry tomatoes
3oz (100gr) feta
3oz (100gr) Greek or Kalamata olives
2 tbs fresh snipped chives

1 1/4 cups pasta: gemelli, fusilli, penne
2 tbs Greek or plain yogurt
4 tbs pesto
1 tbs olive oil, the good stuff

Cook pasta according to package instructions.
Mix Worcestershire, vinegar, basil and oil in a small bowl. Pour over chicken and allow to marinate a few minutes. Cut tomatoes in half. Cut feta into small cubes or crumble. Pit olives, if needed, and cut in half or thirds. Snip chives.
Cook chicken, either on barbecue grill or nonstick skillet, 7 - 10 minutes per side, or until done. When done, remove and slice
In pasta bowl, mix pesto, oil and yogurt. When pasta is done drain, rinse lightly with cool water, drain and add to pesto in bowl. Toss to coat. Add chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.

Note to self: Don't forget to find out if the house has heating other than the fireplace.

Oriental Asparagus Salad; A Lovely Award for a Stupid Woman

First: the fun stuff:

I have been given this gorgeous award by not one, but two of my favorite bloggers:  Núria of Spanish Recipes and Neen and Do of Post-Collegiate Cooking à Deux.

It's called the Arte y Pico Award, after the blogger-craft artist in Uruguay  who created it.

The award is meant to honor creativity, interesting material and a contributing  blogger.

I'm meant to pass it on to 5 more (or would that be 10?) deserving bloggers.

I got out my list and went to work....  I had selected 12 bloggers before I got through the "C's". 

I can't decide.  All the blogs I read are wonderful - obviously, or I wouldn't read them. And, I wish I could read more of them more often but, life has a tendency to interfere. 

If you haven't read Spanish Recipes and Post-Collegiate Cooking à Deux go check them out!

Second: the stupid stuff:

Those of you who live in Europe, or have driven here, know that many of our small towns are blessed with narrow streets.  In some instances the wall of a house or other building is right on said narrow street.

These streets have curbs.  It is customary, when parking, to drive up and over the curb so as to get out of the way of traffic.  The curbs are designed to handle this.

It's common, when driving, to hit or go over the curb when meeting oncoming traffic in a tight spot, like when a large 'camion' (truck) comes careering around the corner at you.  This assumes, of course, that no one is parked in your way.  If there is, one normally slams on the brakes and allows the truck to pass by.

I've done it, mon mari does it, everyone I have ever ridden with does it.

Normally one barely notices the bump.

When the truck came swaying around the corner at me yesterday, I hit the wrong curb at the wrong angle....

And blew out 2 tires.

I did this, just leaving our little village, around 11:30 in the morning.

The only gas station/car repair garage is on the other side of the village.

Hoping against hope that someone would still be there I started walking.  It wasn't far, 1.5 -  2 kilometres. 

I was in luck! There were all sorts if people there.

Because they were having a party; food and wine everywhere.

After finally getting them to understand that I didn't want to bring in a tire for repair but wanted them to come and fix my 'broken' car, they agreed to help.  (Yeah, I know, it IS their business, but this is France, lunch comes first.)

They would come and get the tires right after lunch, sometime after 2:00. 

Everything closes up tight between 12 and 2, so I had nothing to do.  Window shopping?  Only one shop.

The only restaurant is a truck stop.  Apparently it's a good one, because there is a truck parking lot outside of town that's always full at noon.  (It's only 5 minutes off the motorway).  Somehow, I didn't think it appropriate to treat myself to lunch there....the only female, and alone, in the whole place.

I went back to the car and pondered my stupidity/bad luck/fate.

At 2:02 a small truck pulls up, a guy jumps out and makes short work of removing the tires. 

An hour later I'm back on my way, the proud owner of 2 new tires.

That I had neither wanted nor intended to buy.

Sigh......

As the song says: It was my own damn fault.

The worse thing about the whole incident was that all the green asparagus was gone by the time I got to the store.

I made do with violet.

And it was delicious.

  I just can't seem to stop eating asparagus this year, but it has been a good season. This week's host for Weekend Herb Blogging is Gay, from A Scientist in the Kitchen.  Be sure to visit her blog on Monday for the complete recap. If you want even more ideas check out the archives, at Kalyn's Kitchen.

Oriental Asparagus Salad

2 eggs, hard boiled
2oz (60gr) cherry tomatoes
greens for 2 small salads
8oz (250gr) violet, green or white
4 tsp soy sauce
1 tsp sugar
2 tsp sesame oil
Oriental Vinaigrette

The salad: Hard boil the eggs. Slice the tomatoes in half. Wash and spin dry the salad greens.
The asparagus: Snap off ends of asparagus. Roll cut asparagus in 1 inch (2.5 cm) lengths. Fill a large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes. Drain and immediately rinse with cold water. Spread them on paper towels and pat dry. In a bowl big enough to nicely hold the asparagus, mix soy sauce, sugar and sesame oil. Add asparagus and toss lightly to coat. Set aside to marinate for 15 - 30 minutes.
To assemble: Put the greens into a bowl, add the vinaigrette and toss well to coat. Divide the lettuce between two plates. Peel and slice or quarter the eggs. Arrange the eggs and tomatoes around the lettuce. Divide the asparagus and arrange in the middle.

Oriental Vinaigrette

1 tsp soy sauce
1 tsp Balsamic vinegar
1/2 tsp Dijon-style mustard
2 tbs olive oil, the good stuff

Put soy sauce, vinegar and mustard in a small bowl and whisk to combine. Drizzle in the olive oil, whisking constantly.

Bon Weekend!