Thyme For Cooking, the Blog

Scallops on Pesto; Bunny Ears

Scallops on Pesto

It's a universally accepted truism that one should not do the weekly shopping on an empty stomach.

It's a normally accepted fact that skipping lunch can cause said stomach to be empty.

It's a little established but well-known fact that the ears are the very best part of the Chocolate Easter Bunny.

If you combine the first two, then toss in the third, you get....
Well, let's just say it's not a pretty picture.

I'm afraid he didn't make it out of the village intact.

And, let me take this opportunity to point out yet one more disadvantage to driving the manual transmission cars so beloved here....

Has anyone thought about just selling Bunny Ears for Easter?

Of course, you all can see the problem.  I'm going to have to buy another bunny for Easter.  Oh, woe is me!

For those of you who popped over to see the weekly progress report... There's nothing to show.

Drawers are being glued in the barn, but, due to an unfortunate incident involving a toe, mon mari has taken to lazing around watching DVD's of canceled American television series (The Wire, Alias).

We hope to have him back to work, er, I mean all better soon.

As spring is valiantly attempting to make itself known, I'm missing the hundreds of bulbs I planted at our last house.  I have had a few pleasant spring surprises here:

I don't know what this is, and I trimmed it back from a tangled overgrown mess earlier this winter.  I'm glad I resisted the urge to cut it off at the ground.

I'm equally glad I was kind to the unknown bush that turned out to be a forsythia.

And, finally, I'm really glad I found frozen scallops.  The fresh ones are terribly expensive, and a bit of a waste, as I don't like the coral, and that makes up half the weight.  The frozen scallops, without coral, are less expensive... Most likely because they don't have the coral....  We're a match!

 Sautéed Scallops with Pesto

These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.

12oz (350gr) scallops
2oz (60gr) bacon 2 - 3 strips
1 tbs olive oil
3 tbs sherry
3 tbs pesto

Rinse scallops and pat dry. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp. Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). Reduce heat to low and add sherry, stirring to get up any browned bits. Remove from heat and stir in pesto. Add bacon, stir to combine and serve.

Another easy recipe.... I really think I'm going to have to get more complicated.  No one will take me seriously!

Carrot and Celery Soup; Squishy things in the dark; Weekly Menu

Carrot Celery Soup

You're watching the telly... or a movie....

You, the viewer, know that the brutal, rapist/serial killer is sitting on the living room sofa holding a long, razor-sharp knife... Waiting patiently.

It's late; a dark, moonless night.

The woman comes home, unlocks the door and walks into her house.  She puts her keys down, hangs up her coat and wanders into the kitchen.  She tosses her phone onto the counter, opens the fridge and pours a glass of wine.  She slowly walks toward the predator.

All without turning on a single light.

Don't you just want to scream: TURN ON THE DAMN LIGHT!!!!

Don't you think: How can anyone be so stupid; so oblivious.

Now, think....

How often do you do that yourself?

I do it all the time.  I never turn the lights on.  I'm always wandering around in the dark.

Last night, as usual, the little German bitch (as in female dog)  wanted to go outside around 3am.  She's a bit incontinent, so I'd rather let her out than mop the floor.

As usual, I wandered sleepily through the dark house to the front door, without turning on any lights.

Not as usual, I stepped on something....

Something big.... And squishy....

The weather has been getting a bit warmer, here.  Spring is coming.

With the spring come all the creepy, crawly, slithery denizens of the night that have been tucked away for the winter.

We're new here.  We've not yet been introduced to the variety of critters that were in the past, and may still be, co-inhabitants of this house.

Fortunately, because this is still a 'construction site' I had slipped some shoes on.

But 'squishy' is something one senses more than feels.

I paused in the dark, debating.

Should I turn the light onto find out what it is/was?  And possibly give myself nightmares for weeks to come?

Did I kill it?  Damage it?  Squish (shudder!!!) it?

Or should I just convince myself (I can be very gullible when necessary) that it was, say, the broom, and go back to bed.

I let the dog back in....

And turned on the light....

There was nothing there.

Nothing.

That, of course, presents a whole new set of thoughts for my imagination.

I didn't sleep well the rest of the night.

Actually, I'm a little uncomfortable just typing this....

Maybe some hot soup would sooth my nerves.

Thinking spring usually makes me also start thinking light.

Carrot and Celery Soup
This is a simple, healthy, low calorie soup that is packed with flavor, perfect for a light first course.

2 large carrots
2 large ribs celery
1/2 onion
1 1/2 cups (12oz, 375ml) beef stock
1 tbs parsley
black pepper to finish

Roughly chop the onion, carrot and celery. Put vegetables in a medium saucepan. Add the stock, bring to a boil over medium heat. Cover, reduce heat and simmer until vegetables are tender, about 15 minutes.
Purée in a blender or use an immersion blender. Ladle into soup plates, sprinkle with parsley, a bit of pepper and serve.

In addition to the above, for the week of March 27 we have Artichokes with Yogurt Dip, Salmon with Capers, Chicken Breasts Stuffed with Spinach and Prosciutto, Spinach Salad with Ham, Avocado and Pasta....

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

Pasta with Cauliflower Cheese and Tuna; Girlie girls....

Pasta with Cauliflower Cheese and Tuna

Who out there likes to clean?

Come on, be honest....

I actually knew someone once, my neighbor in Andorra, who loved to clean.  She preferred cleaning her house to walking in the mountains or going to the market or working in the garden or cooking.

I prefer cleaning my house to having extensive dental work done... But, only just barely.

Of course, my Andorran neighbor's house was spotless.  Maybe I'd like cleaning a spotless house.

Mine usually needs a first go with a shovel.

And my Andorran neighbor was a 'girlie' girl.

I've been referred to as a bitch and a witch; I've been told I have brass balls and a killer instinct; I was given a copy of "Leadership Skills of Attila the Hun" by my employees... And asked if I wrote it....

I have never, ever, been referred to as a 'girlie' girl.

If I liked wearing pink ruffles would I also like to clean?

Is this how they got the plot for the 'Stepford Wives'?

Did I tell you that I cleaned my kitchen today?

It wouldn't be so bad if there wasn't an inch thick coating of dirt and dust on every surface.  It's like living in a construction site!

Oh wait, I am living in a construction site.

Sigh.....

I scrubbed and washed every single thing in my kitchen.  All I can say is thank you to mon mari for not letting my unpack more stuff!

And, mon mari.... If you're listening.... No more power tools in the kitchen!!!!

I have, over the past few years seen many an ode to Mac & Cheese on American food blogs.

On British food blogs they sing the praises of Cauliflower Cheese.

I pride myself on being international. 

Speaking of international, go take a look at all of the wonderful pasta dishes from around the world at Presto Pasta Nights. This weeks' host is Ruth, of Once Upon A Feast, the founder and archivist of this event.  She'll have the recap on April 3.

Pasta with Cauliflower Cheese and Tuna

cauliflower, 1/3-1/2 of a small head
2 tbs butter
2 tbs flour
1/4 cup chicken stock
1/2 cup milk
2 tbs Dijon mustard
1 cup (4oz, 125gr) shredded cheddar cheese
9oz (270gr) tuna
1 1/4 cups medium pasta

Heat a large pot of water to boiling over high heat. Add a pinch of salt if desired. (No oil) Cut cauliflower into florets. When water is boiling add pasta and cauliflower. Cook until both are done - assuming app. 11 minutes cooking time. If your pasta takes longer, wait a few minutes before adding the cauliflower....or vice versa.
Melt butter over medium heat in a small saucepan. Add flour and stir constantly until hot. Slowly add chicken stock, stirring to combine and thicken. When smooth, start adding milk and continue to stir until heated through. Stir in mustard and cheese. Heat just until cheese is melted. Drain tuna and put into a large pasta bowl, breaking it up with a fork. When pasta and cauliflower are done, drain and add to tuna. Toss lightly to mix then pour cheese sauce over. Toss to combine and serve.

I would like to add that I would enjoy cleaning a lot more if it lasted.

Once a year would work for me.  I could get into that.

Risotto with Veal and Leeks; the Tile!

Risotto with Veal and Leeks

You know how some things always 'seem like a good idea at the time'?

Tiling our kitchen counter and walls seemed like an excellent idea at the time.

And it seems like an excellent idea now that it's done.

But, during the two weeks between laying the first tile and wiping off the last bit of grout, it lost some of its allure.

Words were spoken.

There was a lot of cutting.

But, it's done.

The upper cabinets will be at the top of the tiles - when they're built.

Mon mari started on the lower cabinets yesterday. 

He's happy; he's finally doing some wood-working, the thing he really enjoys.

I'm happy; I can finally put my knives and wooden spoons where I can find them.

Before you know it we're going to have us a kitchen!

In the meantime, we'll continue to suffer with my idea of fast food.... Risotto!

Risotto with Veal and Leeks

3/4 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/2 cups chicken stock
1 medium leek
1 tbs butter
1/2 cup Parmesan cheese, freshly grated
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop leek. In medium sauce pan heat butter over medium-high heat. Add leek and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When rice has almost absorbed the wine, add a 1/2 cup of stock and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Condimenti

3 thin slices Prosciutto (2oz, 60gr)
6oz (200gr) veal scallops
1 medium leek
1 small - medium carrot
1 tbs olive oil
1/4 cup cream or milk

Chop the Prosciutto. Slice the veal scallops into bite-size strips. Slice the leeks. Cut the carrot in half and thinly slice. While risotto is cooking, heat oil in medium skillet. Add leek, carrot, and sauté until tender. Add veal and sauté until cooked. Add Prosciutto and sauté 5 minutes longer. Add cream or milk, cover and keep warm until needed for risotto.

Now I'm going to relax and listen to the pleasant hum of the table saw.

Pork with Peppers and Olives; the importance of the "C" drive

Pork with Peppers and Olives

When we were very young our parents knew everything.

When we were teenagers our parents knew nothing but 'experts' knew  everything.

As we get older we realize that the experts don't know much either.

Doctors 'practice' medicine and lawyers 'practice' law.  All we can do is hope that, when our life or livelihood is in their hands, they do it right.

Computer technicians are supposed to know more than I do.  That's kind of the point, isn't it?  If I can fix it, I do.  If I can't, and I take it to the expert, I expect the expert to know more than me.

To give them credit (?) they always act like they know more than I. 

They, almost always, smile condescendingly at my comments, denigrate anything that I have done, tell me that I have the wrong anti-virus/firewall/whatever.... regardless of what it is I have.

They, almost always, tell me that my computer is ancient (I know that... It's celebrating it's 4th birthday), that I should upgrade my software and that my motherboard/video controller/whatever is almost dead.

And then they smile, pat me on the head, and tell me that it will be okay for emailing the kids...

And shopping.

I can grit my teeth and put up with all that crap if they actually fix the thing.

It's when they don't that I lay awake nights thinking of all the nasty things I can do to their smug selves.

It was a simple thing that I asked them to do:  Reinstall my operating system.

It had developed some glitches and hiccups over the years.  Because I had made the mistake of buying a 'packaged' computer, I didn't have the actual Windows XP CD (Recovery discs are less than useless) so I couldn't do it myself.

I had back-ups.  It seemed to be a no-brainer.

When I went in to get it I was told that, due to the fact that I had so many USB ports and auxiliary drives on my computer, when he reinstalled the OS, the main hard drive was labeled 'L'  instead of the normal, necessary 'C'.

Huh?

He said that in order to fix it, he would have had to disconnect all of the USB/CD drive/floppy drive and reinstall it again.

Huh?

Was he trying to tell me that the only way to install an operating system was on a computer with only a hard drive? How can you do that?

Let me repeat:  HUH?????

That had to be the lamest excuse for a total FUBAR I've ever heard!

I made sure XP was actually installed and took it home.

He assured me that having the hard drive labeled 'L' rather than 'C' would  cause no problems whatsoever.

Now to be fair.... I didn't think it would cause as many problems as it did.

I was able to install all of my other software, and it all worked, but would give me exception errors when closed.

But I struggled getting the data back to usable status.  PhotoShop catalogues would restore, then disappear;  I'd download a  bit of software and it wouldn't execute.

I won't go into all the bloody details; I will tell you how I fixed it.  One should not rename the drive that the operating system is on, but the problem seemed to be that everything else was looking for a big drive named C.  My C drive happened to be the floppy - most unusable....

I have another hard drive - I renamed it 'C' and everything started working. 

It's rather  interesting, actually.  If I download software, it will go on to the 'L' drive, just like I tell it to.  But when I look at the 'C' drive there is always a little bit of code there, as well.

It's working; I'm happy; never mess with the magic.

And never let some patronizing geek tell you that you don't need your 'C' drive!

I feel so much better now.....

I'll even share my favorite pork recipe.

Pork with Peppers and Olives 

1 pork tenderloin, 12oz (350gr)
1/2 green pepper
1/2 red pepper
1 onion
2 cloves garlic
2 carrots
1/2 cup olives, pimento stuffed
1 tsp dried basil
1 tsp dried marjoram
1/4 cup white wine
1/4 cup chicken stock
2 tbs white Balsamic vinegar
1 tbs olive oil
2 tsp cornstarch dissolved in 1 tbs water

Slice onion about 1/8" thick (.3cm). Cut pepper in half the short way and then into slices, 1/4" thick (.6cm). Cut carrots into matchsticks. Mince garlic.
Heat oil in medium nonstick skillet. Add onions, pepper, carrots and sauté 8 - 10 minutes. Add garlic and sauté another 2 minutes. Remove vegetables and set aside.
Slice pork into rounds about 1/2" (1cm) thick. Add to skillet and sauté 3 - 4 minutes per side, or until done. Cut olives in half. Return vegetables to pan, add olives, herbs, wine, stock and vinegar. Stir to combine. Cover, reduce heat to low and simmer 5 minutes to blend flavors. Uncover, remove pork to small platter. Increase heat under skillet. Add cornstarch mixture and stir to thicken. Arrange vegetables next to pork and serve.

I will cheerfully blame the other half of my frustrations of the last few days on software that is way too 'user-friendly'.  I hate that. 

Computer's were a lot simpler to fix back when it was all '1's and '0's.  Not friendly; but one knew where one stood.

Chicken Creole; Miscommunication? Or none at all?

Chicken Creole

Miscommunication?

Or utter and complete lack of communication?

And, why you should never leave your mobile phones at home....

I had doctor's appointments this morning.  Nothing serious; routine mammogram; bone density scan.

This being France, I was told to plan on two hours.  They do rather like to be thorough.

This being Friday, mon mari decided he'd drive me, and go to the DIY store to stock up on wood for the weekend while I was otherwise occupied.

As he had the trailer, which is challenging to park in tiny lots, I said I'd be outside, waiting, in two hours.

I was released early, so wandered up the street a bit.  I found a great little green grocers and bought some beautiful asparagus, a few artichokes and some green garlic.  I found a nice cafe, got a coffee and settled down at a sidewalk table to watch and wait.

And wait.

I was hoping he might be a little early.

I hoped in vain.

The lunch crowd started coming in so I left and wandered back to the clinic.

And waited.

I stood on the corner where I could watch the main road he would be driving on, as well as the clinic, in case he found a back way.

And waited.

Forty-five minutes later, long after the DIY store had closed, I started serious worrying and planning.

Obviously he wasn't merely delayed in traffic.  He was only 5 minutes away.

I had remembered that I forgot (don't you love it when you do that?) my mobile phone that morning... As had mon mari....

Stupid!

I finally decided that I'd wait another 15 minutes, then take a taxi home ($$$$$) and try to track him down - you know, phone the hospitals, police, and all that fun stuff.

The nice lad from the florist's shop came out and asked if he could help - as I'd now been standing there long enough to take root.

As a diversion, I started to pace.

A few minutes later mon mari came out of the clinic.

It seems he had finished buying his wood rather quickly and had been sitting in the wrong waiting room for well over two hours.

I had been outside waiting for over an hour and a half.

It seems he had found a place to park behind the clinic. 

I didn't know there was parking behind the clinic.

It speaks to both of our state of minds that all we said, after the other's explanation, was "oh".

That was my day... How was yours?

How about some spicy chicken to sooth the nerves?

Chicken Creole

Boneless chicken breasts, cooked with onions, peppers, mushrooms and tomatoes make a quick, healthy, dinner, perfect for midweek. Add Tabasco if you like more heat.

2 chicken breasts, boneless, skinless
1 green pepper
4oz (125gr) mushrooms
1 medium onion
2 cloves garlic
15oz (450gr) tomatoes
1 tbs Worcestershire sauce
1 tsp chili powder
1 tsp oregano
1 bay leaf (laurel)
1 tbs olive oil

Cut chicken breasts in half, the short way.  Roughly chop the pepper. Chop the onion. Mince the garlic. Clean and slice the mushrooms.
Heat oil in large non-stick skillet over medium heat. Add the pepper, onion and sauté for 5 minutes. Add chili powder, garlic and mushrooms sauté another 5 minutes. Push vegetables to the sides of pan and add chicken. Sauté until chicken starts to brown. Drain tomatoes reserving juice. Roughly chop tomatoes and add to chicken, along with juices, Worcestershire and herbs, cover, reduce heat and let simmer 10 - 15 minutes, until chicken is done. Remove bay leaf.
To finish: Put rice on a small platter, spoon Creole over and serve over Brown Rice.

Cheesy Beef and Potato Pie; What sucks you in?

Cheesy Beef and Potato Pie

 How often do you allow yourself to get sucked in to doing something you shouldn't?

So, at the end of the day, you still have not accomplished a single thing you planned on doing?

What is it that sucks you in?

For me, it's always the computer.

Last summer, when I packed up my big computer, I knew it had a problem.  I decided to fix it once we unpacked. 

I had a plan.

I figured that by the time I got around to unpacking it, I would be so used to using my little laptop that I wouldn't be in my usual rush.

I was right... Sort of...

I waited a full month after we moved in to unpack it.  I tried fixing it myself, briefly, then set it aside.

Yesterday I took it into the repair shop; today I picked it up. The operating system had been reinstalled so all my software and files had to be reloaded.  I'd do it over the weekend, in bits and pieces. 

I set it next to my desk and went to work on my laptop.

Then I decided, well, I could just plug it in.... Make certain it was fixed.

Then I thought, well, as long as I'm sitting here I could load some software... in between my other work.  You know how long and boring loading software is.

Then I thought, well, I could just download the updates for the software.

And, maybe, import some files.

The next thing I knew, the sun had set, the dogs hadn't been walked, it was an hour past quitting time, and I had all I could do to make myself stop.  If I had been alone, no other human or dogs in the house, I would happily have worked straight through the night.... and the week....

So, to all the people who did not get their emails answered...

Or their comments responded to....

Or their requests acknowledged....

Or anything and everything  else that didn't get done...

Now you know why.

Here, maybe this will make up for it...

Cheesy Beef and Potato Pie

Vegetables, meat and cheese, bound together with beaten eggs makes a simple but flavorful one-dish dinner. It's like pie, but without the crust.

2 medium potatoes
8oz (250gr) ground beef
1 onion
1 red bell pepper
2 cloves garlic
1 tbs oil
1 tsp paprika
1 tsp oregano
1/4 cup (2oz, 60ml) beef stock
3 eggs
2 tsp Worcestershire sauce
2/3 cup (2.5oz, 80gr) shredded cheese

Roughly chop onion and pepper. Mince garlic. Cut potatoes in half the long way then slice thinly. Heat oil in nonstick skillet over medium heat. Add potatoes and toss to coat with oil. Sauté potatoes until tender and starting to brown, about 10 minutes. Add the onions, peppers and garlic and continue to sauté until all vegetables are lightly browned, about 10 minutes longer. Add the beef stock, cover and cook for 5 minutes. Uncover and put vegetables in a baking dish, 8 or 9 inch square (20 or 22.5 cm). Return pan to heat and add beef, paprika and oregano. Brown beef, breaking it up as it cooks. When beef is done, spread it over potatoes. Sprinkle cheese evenly over beef. In a medium bowl whisk eggs and Worcestershire. Pour eggs evenly over the cheese. Bake at 400F (200C) until eggs are set, 15 - 18 minutes. Serve.

Can't wait for tomorrow....

Cabbage with Peanut Sauce; the lovely sound of running water

Cabbage with Peanut Sauce

We have actual visible... and audible, progress this week.

Naturally it started with a moment of panic.

Did I really buy a 'white with blue stripes' vent hood for my cook top?

Was I in that big of a hurry? 

Then I remembered the Hot Pink Shower....

Yes, it was the protective coating... and it peeled off.

We started the tiling on Tuesday.

 

Mon mari is actually avoiding starting the cabinets - as that is his favorite task, we're both afraid once he starts he'll never get backto the plumbing.

 

As it is, doing things like tiling and hanging the hood vent are his escapes from the cellar.

Note the little blue tub... I fill that with hot, soapy water to have on hand when I cook.

Someday, I'm going to have this little vegetable sink working.

 

I have come so close, so many times this week, to dumping water into this sink... It's not connected to anything.  I know that, but it's like trying to not flush the toilet when the water is off.

 

We started the wall tile yesterday, and have this section done.

Today mon mari went back to the cellar

I have been listening to an extensive repertoire of cursing for most of the day (he really hates plumbing). 

A minute ago I heard the sound of running water.

Followed by silence.

No cursing.

No sound of dripping water from leaks in the joints.

I may cry from sheer happiness.

I have mentioned in the past the commitment two people have to make when buying a cabbage.

Here's another cabbage dish to help finish off that head:

Stir-Fried Cabbage with Peanut Sauce

I love the flavor a little peanut butter adds to a stir-fry. If you don't normally have it on hand you can leave it out - but add another tsp soy sauce. This is a cross between a stir-fry and a salad.

1 1/2 cups shredded cabbage
1 carrot
1 rib celery
1 tsp soy sauce
1 tsp walnut or sesame oil
2 tsp olive oil
1/3 cup (3oz, 90ml) chicken stock
1 1/2 tbs peanut butter
1 tbs sherry vinegar or red wine vinegar
1/2 tsp chili powder
1 tbs (toasted) sesame seeds

Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Thinly slice celery.
Heat oil in a large nonstick skillet. Add chili powder and sauté briefly. Add cabbage, carrot and celery. Stir-fry 5 - 8 minutes, until cabbage start to wilt. Add soy sauce and chicken stock. Stir well to combine, cover, reduce heat and let cook for 5 more minutes. Combine peanut butter and vinegar. Uncover cabbage and increase heat. Stir in peanut butter/vinegar mixture. Continue cooking and stirring until most of the liquid has evaporated and peanut butter melted into the cabbage. Sprinkle with sesame seeds and serve.

And I bet you were thinking Corned Beef....

Avocado and White Bean Salad; Another foray into French health Care

Avocado and White Bean Salad

The differences in health care systems is a hot topic, rife with misinformation.

When mon mari was in hospital last summer (see side bar - French Medicine) I had as many people say: 'Thankfully, he's in France' as asked: 'Will he get adequate care in France?'  (For those who don't know, the Word Health Organization has long rated France number one in the world for health care.) 

One aspect of the debate that doesn't come up, or, at least, I haven't heard it, is how Europeans use their health care.

Dentistry, for example. 

If you have a problem, it's taken care of quickly, and paid for by the health system, of course. 

But, if you just want your teeth cleaned?  Or any kind of preventive treatment?  I haven't found it.

In Ireland, when we asked for a recommendation for a dentist, it was assumed that one of us was in extreme pain and needed a tooth pulled immediately.  I mean, why would anyone go to a dentist unless they were desperate?

In Andorra, our British neighbor was a dentist.  He explained that, as no one wants to get their teeth cleaned, there are no hygienists to do it.  He would do the cleaning, if asked, but would rather not waste valuable billing time cleaning teeth when extractions and crowns were so much more profitable.

The dentist we used in the Vendée would do it, but a cursory job at best.  I don't think money was the issue for him as I went to him with a problem that turned out to be a sinus infection.  He didn't charge me for the visit because he didn't do anything but an examination.

I accept the fact that most Europeans do not seek out dentists....

And that the American Dental Association has done an admirable job of promoting preventive dentistry.

What about other doctors?

When we moved here, I asked for names of doctors.  It's always nice to have one recommended rather that just use the phone directory.

No problem getting the name of a GP.  Yes, they still exist here....

But none of the women I asked knew of a GYN. 

I couldn't hardly ask them if they didn't go in for annual exams - or bi-decade exams.  That may have been considered a bit intrusive. 

But I found it very strange. 

I asked women with young children and women with grandchildren.  I was told "Oh no, I had a hysterectomy" and "Oh no, no more children for us".

I was told "I go back to England because all French GYN's are old men".

I had been asking British women, in hopes of finding a doctor that spoke some English.

I finally asked a French woman.

I immediately was given the name and a glowing recommendation of a woman doctor.

While the French health system has long been praised, the same is not true of the British system. 

Do the British not bother with routine exams because their health system is difficult or tedious to use?

Do the French use their health system because it's easy and paid for?

Or is the French system so easy to use, and so good because the French people expect and demand it?

Now, if we could only get them equally concerned about their teeth I'd be able to get mine cleaned for 20 euros....

Rather than the $120 I pay when I have it done in the US.

I said the American Dentists had done a good job.....

BTW, rates charged by doc's in France: The GP gets 22 euros for an office visit; the GYN gets 28 for an office visit and exam.... But a GYN is a specialist..

With all this talk about doctors we should have something healthy to eat....

The markets are being inundated with avocados, so a salad seemed in order.

Avocado  and White Bean Salad

This is a simple salad but full of heart-healthy fats. The vinaigrette blends with the avocado making the dressing thick and creamy.

1 avocado
1 rib celery
2 eggs, hard-boiled
1cup (8oz, 250gr) white beans (cannellini)
2 tsp Dijon-style mustard
4 tsp white balsamic vinegar
3 tbs olive oil, the good stuff

Boil the eggs.
Slice the celery on a diagonal to get nice big slices. Rinse the beans, drain.  Cube the avocado and scoop it out of the shells. Peel the eggs and roughly chop. Combine avocado, celery, beans and egg in a bowl. In another bowl whisk together the vinegar and mustard. Slowly drizzle in oil and whisk until thickened. Add to salad and stir gently to combine.

I should mention, one of the reasons the French doctor's keep their costs down is they don't bother with such trivialities as paper gowns and paper wraps. American modesty has no place in a French doctor's office.  One strips while chatting.... No more details, that would be way too much information....  

At least this one doesn't have a ground floor window opening onto the street....

Shallot and Chevre Pastries; Bureaucracy; Weekly Menu

Shallot and Chevre Pastries

Ahh, Friday!

We spent the morning going back to all of the offices we went to last Friday.

Changing the address on our driving licenses went without a hitch (as one would expect...  this was our second visit).

Changing the matriculation on the car was even easier.  One doesn't have to prove the birth of a car, after all.

As to the health insurance... It was touch and go for a few minutes.

She tossed out my translations of the Birth Certificates.

I managed to keep my mouth shut, rather than arguing about not needing a certified translation for a document that only had names and dates on it.

She meant that she didn't a translation at all.

She did, however, decide for the first time, that she needed a copy of our marriage license.

Now, probably most of you do not walk around town with copies of your electric bill, birth certificate, and marriage license...

Unless you live in France....

Then it's only prudent.

Despite what I said last week, I decided to go prepared today, and took the complete 2 inch (5cm) folder of our life in France.  I thought, well, they can't make me open it.

One makes copies of every copy that is ever given to any bureaucrat.  In this case, I had a copy of our marriage license that I had submitted to the French Consulate, 4 years ago to get our Visa.

It took me awhile to find it... Apparently she was impressed with my 'under the breath' French mutterings, but that was it.  I gave it to her, we signed the forms and left.

In a month or so, we should, (note: I said should, not will) get our driving license and medical cards in the mail.

On another note.... I dusted off my exercise bike yesterday.  It's been 6 months of being bad, time to get back with the program.

Sigh....

Fortunately, goat cheese is very healthy!

Caramelized Shallot and Chevre Pastries

The sweetness of the caramelized shallots and onions is perfect against the slightly sharp flavor of the goat cheese. Walnuts are a traditional pairing with the cheese.

3oz (90gr) goat cheese
3 - 4 shallots, about 6oz (180gr)
1 tbs olive oil
2 tsp brown sugar
1oz (30gr) walnuts
2 tsp pesto
1 sheet puff pastry

Thaw the puff pastry, if needed.
Slice shallots. Heat oil in medium nonstick skillet over medium heat. Add shallots and sauté until they start to get transparent and tender, about 7 minutes. Turn heat up and cook, stirring, until they start to get brown, about 5 minutes. Turn heat to medium low, add sugar and stir until sugar is melted and evenly distributed. Let cook over medium low heat until very brown, 10 - 15 minutes longer, stirring occasionally..
Slice goat cheese just shy of 1/4" (.6cm). Roughly chop walnuts.
Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm). Lay the cut pastry on a baking sheet. with a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
Divide the caramelized shallots between the two, spreading to the scored lines. Sprinkle the chopped walnuts on top of the shallots. Lay the goat cheese on top and spread pesto on the goat cheese.
Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve.

Puff Pastry

In addition to the above, for the week of March 13 we have Avocado Salad, Beef Braised in Beer, Colcannon, Chicken Enchiladas, Savory Pork Chops....

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