Thyme For Cooking, the Blog

Barley with Courgette (Zucchini) and Tomato; the Saga continues....

Now....   Where was I....

Oh yes, France had closed for the Christmas holidays, leaving our change of address and all of our documents on some one's desk for eternity.

January comes.... And goes....

I've given everyone ample time to recover from their ski holidays so I start gently inquiring as to the status of our paperwork.

We are now past due on getting the license plates changed on our car, also.  They still proudly claim affiliation with the Vendée.  So we are perceived as tourists here in the Lot et Garonne; which is only a problem if the Gendarmes decide to check our paperwork.

We drive carefully.

Of course our driving licenses are also incorrect.

We drive very carefully.

I call the secrétaire. 

Yes, I made a phone call to a French person (well, Russian person who spoke French).

I left a message.  As it turns out she only works Monday mornings and Thursday afternoons in winter.

She called back the next week and said 'they were on the Prefecture's desk and should be signed soon.

This was Feb. 10.  Our old ones expired on the 17th, which would make us illegal.  I was starting to worry.

We got the new ones on the 17th; all nice and tidy. 

They had decided to simply wait and do the annual renewal rather than an address change. 

They could have told us.

Armed with our proof of legal residence we made the rounds once again.

Since we had gotten the list of required documents from CPAM (for the medical coverage) in November we thought that would be a snap.

I even remembered the rule to always forget to give them something so they have something to ask for that will be easy (They always ask for something you didn't bring.... Always!)

Apparently she wasn't impressed with my foresight.  When I magically produced the first document she asked for, she shuffled the papers awhile, than asked for something totally unexpected. 

Back home we go, file in hand.

The driving license and car plates were a first visit, so, naturally, we didn't  have the right papers.

We went back the next week bigger files in hand.

Driving license and plates - all in order, here you are, thank you very much, no charge.

CPAM, after carefully scrutinizing every document, and asking for 2 more (that I had tucked away in my folder  - HA!)  they accepted the file.

This was on March 6th.

Mon mari went in hospital in the 25th.... without his proper papers.  The French hate this - but, knowing their own bureaucracy, accept it without question.

At the end of April, still having heard nothing, we went back to CPAM.  We met with the nice young lady who called the Powers That Be.  Amazingly, someone had just looked at the file that very morning and, determining that it was incomplete, had sent the whole thing back to us.  We should have it the next day.

We did.

They wanted one more piece of paper. 

I copied it and sent it back.

In the meantime, we had gotten the required form from a doctor filled out for both of us as our primary doctor.  We sent it in.

They sent it back, saying that we weren't in the system.

Then the file came back, saying that the doctor form was missing. 

I sent the file and the doctor form to them... Again.

They sent the doctor form back again, saying that we weren't in the system.

I sent the doctor form back with a copy of the letter asking for it.

Mon mari was in hospital for his surgery and another 3 week stay....

Still without the proper paperwork.

Finally, a week ago we received a letter saying we had been 'accepted' into the medical system of the Lot et Garonne.

Did we change our address?

Or did we re-apply?

Yesterday we got the documents to actually get the little green card.... And the bill for the year.

Apparently, we are no longer indigent.

The hospital will be so pleased.

I was please with this... Yes, I'm still on a barley kick...

Barley with Courgette (Zucchini) and Tomato

2/3 cup (90gr, 10.5oz) 1/2 cup quick-cooking barley
1 1/3 cups (320gr, 11oz) chicken stock (or more, depending on type of barley)
1 medium zucchini (courgette) about 8 " (20cm)
1 large tomato
1 medium onion
1/2 green bell pepper
2 cloves garlic
2 tbs fresh basil
2 tsp olive oil
2 tsp white Balsamic vinegar

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Slice zucchini in half the long way and then into 1/4" (.6cm) slices. Slice the pepper into strips. Cut the onion in half, then slice. Mince the garlic. Cut the tomato into large chunks.
Heat medium nonstick over medium heat. Add oil, onion, pepper and sauté until starting to get tender, about 5 minutes. Add garlic and courgette and sauté until courgette starts to get limp, about 5 minutes. Add tomato, basil, cover and cook until tomato gets soft, 4 - 7 minutes longer.
To finish: When barley is done put into a medium bowl. When zucchini is done add to barley and gently stir in vinegar and serve.

With any luck we should have our green Carte Vitale in hand in, oh, another month or two.....

Savory Beef and Vegetable Kebabs;, the French Saga continues; Weekly Menu

I've had a little, niggling worry at the back of my mind for the last several months.

When we left the Vendée, we made certain that we knew how to change our address for all the proper French governmental agencies. 

Most of it could be be done online, but some, like our Carte de Sejour, needed to be done in person with the proper authorities in the new Département.

We got our file together: passport-size photos, copies of passports, Carte de Sejour, electric bills, contract for the house, birth certificates, marriage license, the dogs' passports, bank statements and the all important RIB - authorization for whoever to take money out our bank account.  There might have been a few more papers....

I'm sure there were more papers.... 

We started making the rounds.

Now, remember, this is to change our address.  We already live in France, pay French taxes, and are on the French medical insurance system.  All we did was move.

We went to the local Mairie for the Carte de Sejour.  We were given the list of documents we would need by the secrétaire (who happens to be Russian).  The list was longer than when we applied for permission to live here.

Next we went to CPAM, the agency that handles the medical insurance.  We were given the list of documents we would need, again, longer than the first time, and told not to come back until we had our new Carte de Sejour, from the correct Département, in hand.

This was in early November.

All we wanted to do was change our address.

About a week later we received a letter from CPAM of the Vendée canceling our medical insurance.

At least, that's what I thought it said.

I called a friend and official translator in the Vendée and read it to him. 

He called The Powers That Be.

The next day he called back and explained that we had, indeed, been canceled.... 

But only from the contributory plan.

We'd been transferred to the free plan (for indigents, I guess).

It seems that, with the euro/dollar exchange rate becoming less favorable to the dollar, our income had fallen below the poverty level in France and we were no longer required to contribute the 150 some euros per year for our health coverage.

Worrier that I am, I hoped this wouldn't effect getting our Carte Vitale (the little green card that does everything for medical care) from the Lot et Garonne.

Yes, I know, we were just trying to change our address....

But, it felt like we were starting the whole 'getting permission to live in France' bit all over again.

This was all supposed to take a month.

Five weeks later, mid-December I went to see the secrétaire.  Perfect timing, as at were.... They needed more documents.

I gathered the documents and took them to her the next day.... that she worked, which happened to be the following Monday.

I knew that we wouldn't see any activity for at least another month.  No work is done in the 3 weeks or so surrounding the Christmas holidays. 

It's like dropping your paperwork into a black hole.... It gets sucked in and disappears.

Fortunately, I had a good teacher when we moved here and I make a copy of every copy of absolutely everything I give to them. 

Redundant, yes.

Sanity savor, bien sur!

In the meantime, this is when mon mari got the infection in his toe that started our recent odyssey.

Every time he took out his trusty little green card, whether at the clinic or at the pharmacy, it was examined, and he was told that 'he must apply for the proper card from the Lot et Garonne'.

Yeah, we know.... But we can't apply for the proper card because we still haven't gotten the address changed on our residence card because the entire bureaucracy is off skiing in the Alps until February for the Christmas hols.

And I'm still remembering that cancellation letter I got in November....

To be continued......

Have get to this gorgeous recipe - perfect for a 4th of July picnic this weekend....

 

Savory Beef Kebabs

These are best if prepared earlier in the day and allowed to soak up the flavors - plus it makes dinner a breeze! By doing the meat and some of the vegetables separately you can cook the skewers for different times: allowing the onion to get done to your liking without overcooking the beef.

12oz (350gr) beef loin or sirloin, cut into 1 1/2" (3.75cm) cubes
1/2 yellow, orange or red bell pepper save other half for Tuesday
1/3 green bell pepper use slightly more than 1/3 - we just want to save a bit for the Pilaf on Wednesday
1 red or sweet onion
1 small - medium zucchini (courgette) 8" (20cm)
6 - 8 mushrooms, large enough to be skewered
6 - 8 large cherry tomatoes
4 - 8 skewers, depending on length if wood, soak in water while preparing the rest Marinade
3 tbs olive oil
3 tbs ketchup
2 tbs Worcestershire sauce
1 tbs soy sauce
1 tbs chili powder
1 tbs paprika
1/2 tsp ground ginger
1 tsp garlic powder
Hot pepper sauce or red pepper flakes - optional too hot for me ;)

Put wooden skewers in water to soak.
In small bowl whisk together all ingredients for marinade. Pour over meat and let marinate for 20 - 30 minutes, or longer. Clean mushrooms, removing stems. Add to marinade.
Cut each half pepper into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini into slices about 1/2 inch (1.25cm) thick.
At this point you can set it all aside while the meat marinates, or assemble the skewers and allow to marinate on the skewers.
To assemble: Remove meat and mushrooms from marinade. Put onions, zucchini and peppers in the marinade and stir to coat.
Thread meat, tomatoes and mushrooms onto half of the skewers, alternating.
Remove vegetables from marinade and thread onions, peppers and zucchini on the remaining skewers, alternating.
To cook: Start to cook the vegetable-only skewers first, over indirect heat with the cover closed. After about 7 minutes, lift cover and turn vegetables, moving over direct heat. Add beef skewers over direct heat. Cook for 6 - 10 minutes, or until beef is done to your liking, turning halfway through cooking time. Vegetables should be crisp-tender. Remove and serve with Basmati Rice or Couscous.

In addition to the above, for the week of July 4 we have the Yogurt Dipping Sauce for the Kebabs, Grilled Scallops, Spicy Barbecued Burgers, Honey Mustard Pork Chops, Rice Pilaf Salad....

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

For more recipes visit my internet cook book:  Easy Gourmet Dinners

Note: I have started a forum on my Diabetes, Diet and Recipe blog....

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.

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....

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)

Scalloped Potatoes; Having faith.... Maybe

Scalloped Potatoes

Question: How long must one live in Europe before being able to adopt the same trusting attitude as the native-born?

Answer: More than 12 years.

That's how long I've been here and I still can't do it.

Many years ago (I seem to be living in the past lately) mon mari needed a watch repaired.

He inherited a very expensive gold watch from his father and it wasn't working. We couldn't find anyone to repair it in the US so we took it with us on a trip to Europe.

We took it back home to Switzerland.

We found the 'factory' in Geneva and walked in with the watch.

A gentleman came out of the back room, inspected the watch and assured us he could fix it, but it would take a few weeks; could he have our address and he would mail it to us when it was repaired.

We gave him our address.

He took it, dropped the watch in his pocket, nodded good bye and walked away.

He had the watch and our address (Pfft!).

We had nothing.

We didn't have a receipt; we didn't know his name.

We had nothing.

We left, hoping for the best; doubting we'd ever see the watch again.

Four months later it arrived in the post, working perfectly, with an invoice enclosed.

We should have had faith.

Last week, I stopped at one of the small post offices that dot the road between Vlad's House and our house, to mail my package for Season's Eatings.

It was the first time I'd been in this one.

Picture this:
Inside the door, to the left is a young woman sitting behind a counter. On top of the counter are a few magazines; under it is a large basket of baguettes. Sitting on the floor is a little boy playing with trucks.

To the right is another counter with the official cards and signs of the French Post office.

Behind the two counters is a living room and through a door one can glimpse a kitchen.

When my turn came, the young woman got up from the 'baguette' counter, walked around a post and sat at the 'post office' counter. She looked at me, smiled and asked to help.

I noticed that she was wearing bedroom slippers.

I gave her the package and watched while she weighed it, than searched, at length, on her computer to figure out the postage. She'd glance up every few minutes to reconfirm that it was, indeed, going to the U.S.

Finally, she told me the price and I handed over the money.

She smiled and said "Merci".

I said "Is that it?"

Oui!

No forms to fill out? No custom declaration? Value form? Insurance? Identifying paperwork? Location of first born son?

That's it?????

She smiled. Oui!

I know it will never get there.

I've sent stuff before. It was never this easy.

It will never get there.

I couldn't hardly ask for it back, could I?

Sigh.....

Now what do I do.....

Hope, I guess... Have faith, and all that...

Sigh....

Or. snap out of it and make something comforting.

Like Scalloped Potatoes. 

I have come to the conclusion, after many nanoseconds of exhaustive research, that Scalloped Potatoes are simply the Midwestern version of Cheesy Au Gratins, made with less cheese and more milk.

To put it in Lake Woebegone terms: a Norwegian Lutheran Thrifty version.

Whatever, they're good.  My mother always put Spam in hers.

Yes, I said Spam.

I would have, but, funny thing, they don't sell it here.  I'll have to move to Hawaii....

Scalloped Potatoes

4 medium potatoes
1 cup milk
3oz (90gr) Gruyère
1 onion
1 tbs butter
pinch of nutmeg

Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible. Slice potatoes as thinly as possible with a sharp knife.
Melt butter in a large skillet. Add onions and sauté until soft. Remove onto a plate and set aside. Add potatoes, 1/2 cup milk and heat to just below boiling. Remove skillet from heat.
To assemble: Put 1/2 of the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula. Spread the onions evenly on top of the potatoes. Layer the cheese on the onions. Top with the rest of the potatoes. Pour the remaining 1/2 cup milk over all, cover and bake (325F, 160C) for 60 - 75 minutes. Uncover for last 15 minutes of baking time. Remove and serve.

Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up. Just wrap up the mess and toss!

Sorry, Mom.... I didn't put any Lipton Onion soup in either.  Same reason as the Spam. 

And, yes I know I didn't peel the potatoes!!!! (I rarely do - waste of the best part)

Bon Weekend!

Lamb Braised in Red Wine; Dealing with TPTB

Lamb Braised in Red Wine

The Powers That Be.

I wish they had someone else to pick on for awhile.....

The details of settling in.....

For a reason known only to the mysterious Powers That Be, our telephone, which worked perfectly fine in the Vendée, with the internet and ADSL line, causes the internet and ADSL line, here in the Lot et Garonne, to become 'il n'est pas synchronisé'.

In other words: All f***ed up!

I have to buy a new, Livebox Approved phone.... From the telephone company...

For a reason known only to the mysterious Powers That Be, our Titre de Sejour (residence permit) and Carte Vitale (health insurance), both of which are perfectly fine all over France, cannot simply be transferred from the Vendée to the Lot et Garonne, they must be reapplied for, with the masses of paperwork that any application for anything entails.

Apparently the Départements in France are not speaking.

On the other hand, for a reason known only to the mysterious Powers That Be, our Facteur (postal carrier) showed up right on schedule with the 'free' calendar and a gracious smile when, in exchange for the 'free' calendar I 'donated' 10 euros to the postal Christmas fund.

I expect the Firemen will not be long behind with their calendar.

Funny how things work.

We went to our local, big town, yesterday to buy the new phone and get the list of required paperwork from the authorities.

We ran into a bit of a 'bouchon' (lit: cork, but meaning traffic jam).

At all of the intersections and roundabouts the Gendarmes were busily directing traffic.

We hadn't a clue as to what was going on as we slowly crawled into the center of town.

As we got nearer we saw a trail of corn going in a circle around the roundabout.

Ah, we thought, some poor farmer is having a problem with is grain.... leaky trailer or some such.

Alas, we were, once again, wrong.

The farmers were protesting.

There was a very large tractor pulling an even larger wagon that was very slowly drizzling corn down the center of all the streets in town.

This was being followed by a very large wagon carrying big, round bales of hay.

Periodically, a forklift would grab a bale and toss it to the ground. It would then be set upon and torn apart by a group of (I assume) farmers with pitchforks, and set on fire.

All of this action was carefully watched, and guarded, by the Gendarmes.

Not cleaned up....

Or haulted....

Watched.

Wouldn't want to upset the protesting farmers, now would we?

Well, they did have big tractors and pitchforks....

What were they protesting?

Not a clue.

I protested the amount of time it took us to get through the mess.

No one listened.

Bet they'd listen to this:

Slow-cooking lamb in wine is typical all over France. This uses red wine, similar to the version made in Avignon. The original is slowly baked for 5 hours in a 350F (180C) oven; I opted for a slow braise on the cook top. After 2 hours the flavors have blended perfectly and the lamb melts in your mouth.

Braised Lamb in Red Wine

14oz (400gr) lamb, shoulder or leg pieces are fine, a bit more if there is bone - but the bone adds flavor
1 onion
4 shallots
4 cloves garlic
3oz (90gr) bacon
2 tsp olive oil
1 cup red wine, something hearty - Cote du Rhone, Cabernet Sauvignon
2 tsp beef paste, granules or 1 stock cube
2 tsp dried rosemary or fresh
2 tsp dried thyme
2 tsp dried parsley
4 bay (laurel) leaves

Roughly chop bacon. Cut onion into quarters, then slice. Slice shallots. Mince garlic. Cut lamb into 1 1/2" (4cm) pieces and trim excess fat. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add bacon and sauté until starting to get crisp. Add onion, shallots, garlic and sauté until tender. Add lamb and lightly brown. Add all remaining ingredients and bring to a boil. Cover, turn heat to low and braise for 90 minutes. Serve lamb with onions/shallots and pan juices.

Maybe I'll offer this up to the mysterious Powers.

Right now my internet connection is blinking off and on....

The reason?

I won't go there....

Carrot and Ginger Soup; Making Lemonade

Carrrot and Ginger Soup

THEY say, when life hands you lemons......

For those of you who are getting a certain, perverse entertainment rush out of the ongoing mess that is our life....

The scoop:

Unbeknownst to us, the house that we are buying, er, trying to buy, belongs to a child.

The previous owner, I'll call him 'The Old Man', wasn't on particularly good terms with his children and disinherited them. 

Just so you really understand what this means: French law is Napoleonic, meaning that children can not be cut out of the will. Children automatically inherit a portion of the estate. 

Spouses do not. Spouses can be cut out of the will easily.

This is the reason French property, vineyards, etc., can be broken up into such tiny pieces. The estate is divided equally between the children. Period. One cannot inherit more than another.

If there is one child, the child gets 50% upon the death of the parent.

If there are 2 children each gets 33%.

If there are more than 2 children they, equally, divide 75%.

This is not a suggestion or guideline, it's law.

But, like any law, with careful planning.....

As we understand it, The Old Man, was so, shall we say, disenchanted with his children, he took them to court to disinherit them. 

And he won.

He left his estate to his great-grandson, who wwas, then, around 8 years old.

Why, you are wondering, is this of the least importance?

Two reasons:

First: Everything that happens with the property, from the price to the date of closing, has to go before the Tribunal for approval.

They are entrusted with the task of protecting the child's interest.

Every page of every document must be initialed and signed by them.

Second: The people actually selling the house, acting on the behalf of the child, (the child's father and grandmother) have no interest in it. They're not spending money on upkeep nor are they getting the money when it sells, so they don't care when it closes. If they have a haircut scheduled for the closing date, we change the closing date.

So we have one group of overly-concerned people and one group of don't-give-a tinker's-damn people.

All of these people are being manipulated by the most incompetent Notaire in all of France.

Not ours; the Notaire of the seller.

One example and I'll quit this rant: Because the property is a hectaire, and formerly agricultural, the local agricultural community has the right of first refusal to any sale. This is normally a formality, but has to be abided by. The notice is submitted, and if nothing is heard from them in 60 days, the sale can proceed. We signed the compromis (purchase documents) in June. The Notaire forgot to send them in, then went on holiday, and didn't get around to it until August 28th. Thus the closing date of Oct. 29. Of course, they could have paid 100 euro to get a faster reply but... See above.

So, there you have it.  We get to sit on our hands for another week.  We were allowed to move our furniture in, and we are allowed to go to the Notaire, pick up the key, and go and look at our furniture.

We are not allowed to do any work, either inside or out, and we are not allowed to keep the key over night.

We are also allowed to insure the house and our worldly possessions - but not allowed to change the lock.

The other thing we are not allowed to do is change our mind or exert any pressure to get it done faster.

We are allowed to rant, rave, stamp our feet in frustration and generally be a nuisance.

That prevented the closing date from being moved to Nov. 3rd....  (one of the sellers had a previous appointment - they can sign by proxy.)

I'm done now. 

Oh - internet, phone, electricity, water, all that good stuff?  We can do nothing until we have the final contract in hand....

Maybe some nice, hot soup will help.

Carrot Soup with Ginger and Sherry

1 medium onion
3 medium carrots
1 medium potato
1 1/2 cups chicken stock
1/4 tsp ground ginger
1/2 tsp rubbed sage
pinch of nutmeg
1/4 cup milk
3 tbs sherry
2 tbs crème fraiche
1 tbs butter
pepper

Chop onion. Thinly slice carrot and potato.  Heat butter in medium saucepan. Add onion and sauté until tender and transparent, about 5 minutes. Add carrot, potato, stock, sage and ginger. Bring to a boil, cover, reduce heat and simmer until vegetables are done, about 20 minutes. Puree in blender or use an immersion blender. Add milk and nutmeg and gently reheat. Do not boil. Ladle into soup plates and serve, with a dollop of crème fraiche on top and some freshly ground pepper.

Zucchini (Courgette) Gratin; The Importance of Leaving August

Courgette (Zucchini) Gratin

August is over.

'I know that!', you think.

But do you truly understand the significance?

For the last 5 weeks, conversations, chez nous, have gone something like this:

1st day of August:

Mon mari: I can't get through to the (insert business here)!

Me:  It's August, they're closed for the holidays.

Mon mari: But someone must be there; it's a business!

Me:  It's August.

Mon mari:  I guess I'll wait until next week.

Me:  It will still be August.

Mon mari:  They surely can't be closed the whole month!!!!

Me:  They can if they want... It's August!

5th day of August:

Mon mari:  I'm going to (insert shop here) to get (insert item here).

Me:  Don't bother, it's August

Mon mari:  But they must have it; they're a store!

Me:  Yes, but it's August; whatever it is will be gone by now, and they won't restock until September.

August 10: 

Mon mari:  I sent an email to (insert business here) and they haven't answered.  Is something wrong with the internet?

Me:  No, it's August; no one is there to answer your email.

Mon mari: Blah, blan, blah, blah

Me:  It's August.....

August 11 - 31:  repeat

We have been trying to buy a house, arrange for a move, get contracts signed, documents organized, find a place to live for a month or two, find a place to store our worldly goods....

In August.

When all of Europe closes and goes to the beach.

No one is working... except for the few unfortunates who have to take care of the hotels, restaurants and campgrounds catering to the hordes.

It is very, very difficult for 'Type A' Americans to get their arms around the concept that one simply cannot get anything done in August.

Nothing.

Not anything.

No, not even that!

Our little local post office was closed for a week.  (Yes, there are some people forced to work in August... They go on holiday in July)

The mail was delivered, but the small offices take turns closing.  Just check on the door to find out which one is open which week.

Wednesday, September 4, was La Rentrée.

Every child in France went back to school on that day.  All of them; on the same day.

And all of their parents went back to work.  All of them.

Our world is back to normal.

Well, except for the shops.  The shelves are bare everywhere and it will take a week or so for the trucks to get loaded and back on the road, delivering everything that was ordered.... In July.

Still have zucchini?

This is the last one..... Promise!

Easy Courgette (Zucchini) Gratin
Preparation and cooking time: 40 minutes  Serves 2 - 3
Sliced courgette, mixed with eggs, yogurt, Parmesan and baked. What could be easier? The paprika adds a bit of spice to the dish, and a lovely pale orange color. Use Smoked Paprika if you have it.

1 medium zucchini, about 8" (20cm) long
2 eggs
1/3 cup (5oz, 150gr) plain or Greek yogurt
3 tbs Parmesan cheese
1 tbs Dijon-style mustard
1 tsp paprika
2 tsp olive oil

Cut the zucchini in quarters the long way, then into thin slices, 1/8" (.3cm). In medium bowl lightly beat eggs, Parmesan, yogurt, mustard and paprika. Add zucchini and stir to mix. Brush the olive oil in a baking dish large enough to hold the gratin easily. I used a 7" (18cm) round. Pour zucchini mixture in and bake for 30 - 35 minutes at 400F. Center should not jiggle when done (or only slightly). Remove and serve from baking dish.

A side note:  Because it's been August, we still have not seen any bills for any of mon mari's medical fun.... Nothing, not even for the May hospital bit.

Maybe August isn't all bad...

Pasta with Fresh Avocado Sauce; Must Adjust Marriage.... Life it Still different

Pasta with Fresh Avocado Sauce

We need to adjust our marriage.

If your intent is to leave all your worldly goods to your cat, or even your grandchild or favorite nephew,  don't move to France... 

Or Spain...

Or any other country that ascribes to the Napoleonic Code.

For that matter, don't try bequeathing your possessions to your life partner, significant other or spouse, either.

The code is quite specific.  It governs; not a Last Will and Testament.

Up until a year ago it was simple:
   If one had one child, that child inherited 50% of the property
   If one had 2 children, each child inherited 33% of the property.
   If one had 3 or more children they equally divided 75% of the property.

If there were no children, the surviving parents received 25%  And then the surviving brothers and sisters each got a portion.

Anything left could be distributed at will - to the favorite nephew.... Or the surviving spouse.

Oh, there was some consideration given to the 'surviving spouse', normally assumed to be the wife.  She could continue to live in the family home for the duration of her life.

But she couldn't sell it and buy something smaller.

She couldn't get a mortgage on it to fix the leaky roof.... or put food on the table.

Only the heirs could do that.

The children ruled.

Best hope one was on good terms.

It is not possible to disinherit children under Napoleonic Code.

Best get along.

That's why there are such bizarre parcels of land all over France. 

A 2 acre vineyard in Burgundy can be owned by 40 different people:  One person owns half of a row of grape vines, another owns 3 1/3 rows, etc.

Our property here in the Vendée consists of more than 25 small parcels, all properly surveyed, marked and numbered.

Back to our adjusted marriage:

A year ago the law inched closer to the modern world, at least in France.  It is now possible to make the children wait until the death of both spouses to inherit.  The spouse can now inherit property, and use it as they chose, children notwithstanding.

But the children are still protected.... and will get their paws on it, eventually. 

Cat's and dogs still can not inherit (sorry, girls).

They are 3 types of unions or 'Marital Regimes' here in France:
    1. Marriage, en Indivision:  Property can be separately owned.  Any property purchased within the marriage is considered to be equally owned, each person owning a share. 
Upon the death of one spouse, their share is inherited by the children.

If you do not state otherwise, it is assumed your marriage is of this nature.

    2. Marriage, Communauté Universelle: All the property in the marriage is community property, belonging,  jointly, to both.  Upon the death of one spouse, nothing happens as the other spouse is considered as already owning it. 
Upon the death of both spouses the children inherit.

   3. PACS:  A legal arrangement, not quite a marriage, and with some, but not all, of the legal benefits (and restrictions) of marriage.  Easier to get into and out of, available to any and all couples/partners, etc.

Since we have never 'declared' we were under the first regime.

Now we are under the second.

And 600 euros poorer.

Don't you just love the law?

Not as much as I love pasta!

Mon mari and I had our annual summer discussion on the definition of 'Salad' the other day.

So, In deference to him, (because I'm feeling magnanimous this morning), I shall not call this a salad...

Make your own decisions, but do try it.... It's a lovely summer side dish or top it with some grilled chicken. 

For more pasta ideas visit Hillary at Chew On That on Friday. 

She is this week's guest host for Presto Pasta Nights, started by Ruth, of Once Upon A Feast.

Pasta with Fresh Avocado Sauce

1 1/4 cup dried pasta 
1 ripe avocado
1 garden ripe tomato
2oz (60gr) Greek or plain yogurt or 1/4 cup milk
1 tbs white Balsamic vinegar
1 tbs olive oil, the good stuff

Cook pasta according to package directions. Drain.

Cut avocado in half around the pit and twist halves - they come apart neatly. Remove pit by inserting a medium-size spoon under the avocado, on one end, as if you are lifting the avocado out of the shell. You will see the pit loosen; just tip the avocado over and it will fall out. Remove each half by scooping with a large spoon.

Roughly chop avocado. Heat oil in a small saucepan. Add the avocado and heat, mashing with a fork or potato masher, chunky is fine. When mashed to your satisfaction, stir in yogurt (or milk) and vinegar. Stir well to combine and remove from heat.
Roughly chop tomato. Put pasta in a bowl, add avocado sauce and stir to combine. Add tomato and mix in gently. Serve.

Now, we are off to find a moving company... for August.  Yes, we have stepped into the Twilight Zone!

Oh, and brothers and sisters are no longer entitled to inherit anything...nor are aunts, uncles or cousins!

Pesto Pasta Salad with Grilled Chicken; More Shopping

Pesto Pasta Salad

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.

Congratulations! It's a Car!

Finally, we have our new car!   It only took 3 hours to sign all of the paperwork and graciously accept the instructions of all the various people hauled out of the woodwork to show us how stuff works.  Mon mari's signing hand is in a sling today, but we hope for a full recovery.

We will now join the millions of other Europeans on the road in faceless, unidentifiable, black mini-vans.  We will no longer stand out in the crowd....or be able to find our car in a parking lot.  Our old car stood above the rest, and was bright blue as well.  That, coupled with the Andorra license, insured that we never wandered aimlessly through the car park at IKEA.  I'm going to have to actually memorize the license number - which will also be longer than the 4-digit Andorran one.....sigh!

Now we just have to get the old beast back to Andorra, without incident, so we can sell it.  We know they'll accept it, especially if we sell it to a local.   

Oh yeah, the dogs fit - at least the big girl does!  Our little German bitch was a scairdy-dog and wouldn't jump in.  As it was raining,  I didn't feel like standing there to force the issue....

The rain is also the reason the pic's are so dark...but, that's winter in the Vendee...

For all of you non-car people: it's a Volkswagen Touran Match. 
I, a non-car person, have to be able to see the name on a car to identify it, unlike mon mari, who is a car person and can identify them by their taillights, or bumper, or some such mysterious thing.  On the other hand, he can't tell a weed from an herb, so he can't work in the garden....not a stupid man, is he?