Text 33534, 44 rader
Skriven 2015-11-23 22:16:14 av MICHAEL LOO (1:123/140)
Ärende: Ian's 533
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Ian has become an advocate of the small is beautiful philosophy
of cuisine and cooked up a potage Parmentier - pureed potatoes
and leeks in a vegetable broth, simple and delicious, bringing
out, he boasted, the flavors of fresh vegetables from their own
garden with minimal distraction. Fine if you like the flavor
of potatoes.

The next course was Hungarian wax peppers also from the garden
stuffed with a light sausage filling in a simple tomato sauce,
served with homemade galuska, the Hungarian analogue of spaetzle.

Ch. Masburel 98, a very respectable red Bergerac made by a
British couple, was a light but very agreeable accompaniment.

Cheese board - Cheddar, Stilton, St. Nectaire, Manchego, and a
local blue, Bleu des Causses I think. I had a crumb or two of
the first three out of politeness. I still don't like blue cheese
and don't think them worthy the pills. The Cheddar, from a
supermarket, was actually fairly well aged and pretty good.
St. Nectaire is an inoffensive cheese.

Finally, homemade sorbets from their own fruit, sometimes augmented
by locally bought - I tried peach and pear, both excellent and very
"true fruit."

A glass of Armagnac and a cup of verbena tea finished me off.

After which we started settling into our routine, about which I will
write only about deviations therefrom, but which involved strolling
down to the baker at the end of the street and getting bread or
pastry (I and J no longer run a B&B, which means that they no longer 
provide breakfast); then wandering around the region, either snacking 
on leftovers or fresh bought local products or combining forces with 
I&J (though no breakfast is involved, lunch often was, as they are 
old friends); then doing more exploring or sightseeing or just vegging 
out, as Swisher was engaged in some computer programming project that
claimed some of his attention some of the time, and Lilli and I took 
full advantage of the free-flow vin grand ordinaire rouge; then 
dinner, which was either Ian or me making a meal or going out for 
something slightly more elaborate. It wasn't really your standard
gite situation, though we paid ordinary gite prices plus our share
of the food expenses.
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