As a non-cook and non-foodie
co-traveller I hope I have something to offer here in terms of conversations and
observations at the holiday house where
both the lovely D and S, are food aficionados
in this territory where food is harvested fresh and enticing from the
sea and the land in an astonishing and inspiring variety.
The thing is, although I don’t cook
myself, I’m interested in talking more generally about the history and cultural
importance of food and cooking, and the
whys and wherefores of its significance here in the South West. This is a
wonderful extra to the exploring, reading, drawing and painting that is at the
core of this stay.
So it’s a special pleasure to sit at
the balcony table among the palms and pines of thie house in Marseillan where I’m lucky to enjoy
good food in great company every evening.
As a writer I relish generous
feedback on my work from people who would rather not put pen to paper
themselves. As I said, I don’t cook myself, but here in this special house in
Marseillan I’m keen to give proper and
appreciative feedback to the lovely D and S, who apparently effortlessly
produce food to be dreamed of from the cornucopia which is the
Languedoc.
There is a heritage of cooking here.
D. picked up a book at the Marseillan Plage brocante called ‘Chez Constant’.by the chef Christian Constant. This is a cornucopia of recipes from here in the
South West.
On tonight's menu is Jansen's Temptations. Surprisingly, this originates not in the Languedoc but it Sweden. It involves Onions, Anchovies, Potatoes, and Creme Fraiche, Apparently you bake until soft, add breadcrumbs and bake on until it is crisp, I'm here while it is baking, It smells wonderful.
Treats in store!Wish you were hereWx
Later. It tasted absolutely delicious,
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