Saturday, February 4, 2017

Janvier 2017

   
Galette des Rois
JANVIER 2017


It is the new year and still struggling with the 2017 instead of 2016 for the date.

The 6 of January is the feast of the Epiphany. Here in France it is celebrated with the traditional Galette des Rois (the galette of kings ). Every year both the Photoclub and the Assoc celebrate with the Galette and a coup (glass of wine or crémant). There is a "feve" (bean) in the Galette and whoever has the feve, gets to wear the crown. The feve is no longer a bean, but a little porcelain figure, usually based on a character from a childrens' movie. Each bakery though has feves with different themes, and some still use traditional feve designs. If you collect the feves, you probably shop around.

We have had some very cold weather throughout France, but now  in the Cote-D'Or, temperatures have mellowed. Even a little hint of spring. However, it is only Feb and it can still turn cold.

Not a lot to report, shut in with the cold weather for a couple of weeks ( and yes, I no longer have the strong fortitude of a Minnesotan!!). And now with a cold. Not a good month!

I have had to work on what photos for the Expo in May, we need to turn in the photos by the 16th of Feb. The post under this one has the 4 photos that I am considering, and I need to pick two. If you want to add comments, please do.

The mayors office has made a film on Gevrey. Kind of a quick look at the place where I live.
Go to the site ( it is the site for the city) and you need to scroll down to the "Présentation du Village" Sky view of the City
The Reserve Naturel has hiking trails and lots of flowers, mushrooms etc. One of my favorite places to walk. Also the wild cat lives there, but chances of ever seeing one are zero!
Watch it and let me know what you think. I had nothing to do with this video.
(found the YOU TUBE version...Gevrey YOUTUBE     it is larger

OK a few photos of mine next. The frosty ones, there should have been more; I set out to take lots of photos, until a tree cracked and fell not that far from me. I turned around, got in the car and came home!
Berries

Frost and or ice

Reulle Vergy- row of vines

Reulle-Vergy
Then a couple frosty photos
Near Semezanges-where the tree fell!

Vines of Gevrey-( Reserve Nature starts on the left)

Semezanges
And a photo from the back yard
Sitting pretty out in the vines. AUTOUR ( Goshawk)
This month they are doing the census. I do not know much about how or more to the point when a census is done here. It is not as official as it is in the USA, each 10 years. I need to check out more, just out of curiosity. But we have now been counted.

That is all from here in Gevery.


Recipe of the Month
Galette des Rois
I am going to take the easy way out this month and give you a website with a great Galette des Rois recipe. It is puff pastry and almond paste filling. It is really very good and decadent, but only comes around once a year.
Here is a site by David Lebovitz with step by step instructions with photos.
You should really try it at least once.
http://www.davidlebovitz.com/galette-des-rois-kings-cake-recipe/

Friday, January 20, 2017

PHOTOS jan 2016

 Droits, Corbes  LINES and/or CURVES.

?_Photo 1 - graphic

OUI_Photo 2 - lines and curves- Need to whiten clock face a little
NON_Photo 3 - pont Black and white

NON pas nette_Photo 4

??_Photo 5   Mur à Athens

not the next one
HDR photo - but voted out of Expo of Droits , corbes

end

Thursday, December 22, 2016

2016 Decembre

2016 December

It is almost Christmas! I decided to try to write my Blog and send it our before the two big holidays.
Wishing you all Bonne Fête, Bonne Année and Bonne Santé

For Christmas we will go to Messanges, as we have on previous years.

It was warm here up to Thanksgiving. After that the weather turned cold. It has gone below freezing! at night.

We have had a lot of fog and followed by a day of beautiful frost.


Went out for a couple of frosty photos. Could not resist, but froze my toes since I wore regular shoes. Wanted to stay longer for more photos, but feet cold were cold, fingers were cold and it started to rain/sleet! It is only over the tracks, maybe 1km by car, but it was time to return home and sit in front of the fire.

Played with this photo in photoshop!! More details
 Original below.

Same as above- softer version

Frosty trees
Finally turned the heat on (dec 18th)!! Been heating the house with the wood stove, and it really does warm the house. But morning showers were a little chilly since the house had not warmed up yet. So turned on a few of the electric heaters. It has been about 17 Celsius in the house at 6am.

Went for a couple of walks with MT, one this first part of the month and one mid month. As I said lots of fog here, however in the Haute-Côte, they had sun on several of the days while here in the valley of the Saone, we were socked in!
So went up to the Haute-Côte and saw blue sky!
Took a photo to look at when it is foggy here!
There was still haze, and as the sun set, fog started to move in again in the low areas.

Some haze on the far hill

Arcenant in the late afternoon, fog returning


Same photo, HDR. Background more prominent, but lost the
rich color that the setting sun gave the vines.
 I think I prefer the top one
I have been playing with my camera lately, as you can tell by my comments and exploring options in Photoshop. Also bought an old macro lens. The lens creates amazing backgrounds or bokehs. These old macros need a lot of light and therefore have not played with it a lot since we have had cloudy days. But you will see more in the future. I bought the lens via Ebay for a cheap price. It is a helios M42 macro. I had to get an adapter for my camera. The first photo above of the berries was my first try. The same day I took a couple of other photos. Just some branches with frost.


My history association had a visit scheduled for the first Saturday of the month to the Archeology museum in Dijon. It is in an old building of the church, former dormitory and scriptorium for the monks. I found it to be an very interesting museum, and some wonderful old artifacts, many from around here.
A pan from the Gauls. There is writing (gaul) on the handle.
 Found locally

Old scriptorium -windows are now blocked, so dark . It is the
basement.

This was the dormitory. This end is empty, behind me
are some interesting old statues and ruins
At the beginning of the month, the village Fixin had "portes ouvert" (doors open) at certain vignerons and also included art expositions around the village. I went to see the photos of a friend in photo club.
The salle de fêtes in Fixin is at the top of the village next to a park. So after looking at the photos, I climbed a little further up to look at the statue of Napoléon. M. Noisot from Fixin was a general under Napoléon, and had this statue commissioned for his park. The sculptor is François Rude.


Napoléon in repose...note below

explanation of the sculpture
He also had a small museum built at the top, in hommage de Napoléon.

And then to round off the visit, I took a photo of the church, and then entered the Le Manoir de La Perrière. This was built in the 12th century, owned by the monks of Citeaux and was a manoir and vineyard. Today it is still a a manor used for making wine. And it is good wine, Clos de Perriere.
The doors were open in the cave, so down I went with my camera at my side.
Old manor house
Barrels in this part of the cave



Tasting area on this section with old bottles
And in the next room a very old wine press. This is the type
that it took many men to turn the press,see below

Illustration from LaRousse 1992
Then before I left the place on top of the village, I quickly took a photo of Fixin, and the church. Note the church tower with the colored tiles, very burgundian.
Church of Fixin (for your info, the burgundian pronounciation
of the village is FEE-SAN
As plans start to mount for the coming year, I have lots to do. With the Assoc I need to continue to take photos of the villages. We want to make more books for our archives.
Then we have thought about having children in the club, ages 10-16 years. Give them a start on taking interest in what is around them. I will work with the group from the Reserve Natural for a program of nature and photos. Fanny has planned a program around pollination, introducing insects and plants. Hope it works.
Also with the Tour de France coming right through our city, there will be some work to get Gevrey ready for the grand day.

Right now I am working on photos for the exposition in May. Photos are due by Feb 16th. This year the theme is LINES, CURVES. We can only present two photos. I am looking at what I have and still looking around me for lines and/or curves. Here are three that I have already.
Saint Malo

Biarritz

Marseille
Keith, a little less riding his bike with all the fog. He has been very busy in the garage on a couple of woodworking projects, I think a mirror frame and some shelves.


Wander off the subjects of nature, wine and museums and into politics. The elections for president here in France will be end of April and May of this next year, 2017.
This year it was decided to have primaries similar to the USA. The first was in November. It was for parties to the right (here there are several parties in the run, not just two). Parties were not obligated to participate. So the conservatives held their election on the 27th of November. Fillon was the winner and Sarkozy was out. That changed some of what people expected. Some thought Sarkozy would be in. But there was not a huge turnout either. Again, this is the first time it has been tried.

Now it will be the left side of politics. Again several have declined to run, including two names, Meléchon and Macron  It will be interesting to see if Valls wins? Maybe, maybe not? Holland, current president has declined to run for a second term as president.

Here for elections, there are two consecutive votes. The first week eliminates many runners, usually two are left to run in the final vote. But anyone above a certain percentage runs in the final, so it could be three. The next week is the second vote.
 We have an interesting couple of months ahead. Note that here there are no TV ads ( each canidate gets equal time on the news), and no telephone solicitation for votes! There will be information on each candidate, and flyers of course.


Recipe of the Month

Broccoli and Cranberries

I found a recipe for broccoli and cranberries on the internet. I can never leave anything alone though, so I added the ginger (certainly optional), and the shallots. The recipe also fried the broccoli, I thought to steam slightly and then add to warm it up (I steamed it ahead of time). Also lighter steamed than fried. So this is my version, and it disappeared. One could toss on a few almond slivers too.

This makes a pretty holiday side dish with the red and green.


INGREDIENTS
  • 2 teaspoons olive oil
  • 1 or 2 cloves garlic, minced
  • 4 cups broccoli florets ( cut into small florets)-lightly steamed and drained
  • 1/2 cup sweetened dried cranberries (or more)
  • 2 shallots (I caramelized one-not necessary, but added crunch) -photo below
  • 2 tsp ginger minced
  • Shallots
  • Salt and ground black pepper





PREPARATION
  1. Heat oil in a large skillet over medium heat.
  2. Saute shallots
  3. Add garlic, and ginger  and saute 1 -2 minute.
  4. Add broccoli and cranberries and saute 3 minutes, until it is warmed and mixed well. Season, to taste, with salt and black pepper.

Suggestion: Warm the serving bowl so the mixture stays warmer longer

Wednesday, November 30, 2016

Novembre 2016

November 2016

Oh boy, it is the end of November and the last minute for my November blog. I looked through all my photos for November 2016, all 12 of them! Yikes where has this month gone.


Well first there were the elections in the US. I was disappointed, but I will not make this a political forum.

Then November weather moved in here, foggy, or misty, and /or rainy days. Not the ideal weather to march out and take photos. When the fog is heavy you can not see 100 feet. This week it is sunny, but the temperature has gone down. High of 5 degrees (Celsius that is) the other day. Since it is dry, I have to finish getting the yard ready for winter. Did mow the lawn last week one afternoon when the sun poked out, it really needed to be mowed.

Now I have to move all the planters to a dry place for the winter.

November 11, armistice day is celebrated each year here in France with a ceremony  in most cities or villages, and usually followed by a glass of wine. This year, like other years there was a small parade lead by the city officials, the band, the fire department (in dress uniforms) and then the rest of us (citizens). The parade arrived at the monument ( monument with the names of those that died in the wars- Monument aux Morts) for the ceremony. Our monument has now been listed as historic. I still get a little emotional when the La Marseillaise is played and I realize this is my country too.
Ceremony at the Monument

After the ceremony, the band started up again and led us to the salle (room) in the new building called "Climats de Bourgogne" for a glass of wine and gougères. There were at least 100 people in there, even on this rainy day. 

I had to do some work for the upcoming Gazette that should be published in December. First is to ready the two pages for Flora and Fauna. Those interested submit photos, we meet and pick the final 12 photos (out of 65 this time), and I prepare them for the Gazette (crop and size and lay out for publication with names in french and latin). Flora and Fauna done,   I look up and transcribe about 12 words with definitions of the patois from the Cote D'Or.

We had Thanksgiving on Sunday the 27th of November this year. We had 9 people in all this year.
It was a true fete with all the traditional trimmings. Our round table only holds 6 maximum, so had to add a table. Worked just fine. Conversations were in french and english! Our one guest did not speak french, but the french guests all spoke english, so everything flowed. It was a good time with friends that lasted all afternoon. 
Our table all ready for  the guests
Keith went to Paris for a couple of days to work with a colleague who was a guest researcher/lecturer for a month at the Poly Technique. Other than that he is trying to get in as much bike time as possible. With rain and fog it has been a challenge this month.

Last night (the 29th) I fixed turkey tetrazzini (recipe below). Keith had gone up to our borrowed cave in the Haute Côte on Saturday to get some wine and found some we needed to drink. So we had this bottle with dinner last night.
2009 -so good. See what happens in a good
cave. You do not want a dry place to store wine.
It turned out to be a white chardonnay from Monthelie. It was so very good. Enjoyed every sip. It went well with dinner too.

This leads into the recipe. And the month is almost over! So onto December and Christmas.

Recipe of the Month 

I looked at a few recipes, some too short. Then I happened on the recipe by Emeril Lagasse . I did not get too upset about ingredients I did not have. I did have plenty of leftover turkey! I am sure his recipe is excellent as written, but the dinner I made last night was very good too.
So follow his recipe, or go a little creative.
Here is his recipe with my comments in purple. Also I did not overly fret about quantity, I needed to use up the creme fraiche, so I used what I had.

Turkey Tetrazzini

INGREDIENTS
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped red bell peppers
  • 7 tablespoons unsalted butter, divided (not this much, just enough to make a rue)
  • 1 teaspoon minced garlic
  • 1 pound white button mushrooms, ends trimmed, sliced
  • 1 1/2 teaspoons Essence, recipe follows
  • 1/2 teaspoon freshly chopped thyme leaves
  • 1/4 cup all-purpose flour (1TBS)
  • 1/4 cup dry white wine (Had none open)
  • 2 cups chicken broth
  • 1 3/4 cups heavy cream (I had about 1 cup crème fraiche)
  • 12 ounces wide egg noodles
  • 1 pound cubed or bite-size shredded roast turkey
  • 1 tablespoon freshly chopped parsley leaves
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan
  • 1 (5 1/2-ounce) bag potato chips, crushed (left this out entirely)

Emeril's ESSENCE Creole Seasoning (I just added some of these, did not make up the mixture):
  • 2 1/2 tablespoons paprika (added about 1 tsp)
  • 2 tablespoons salt (no additional here other than what I used above)
  • 2 tablespoons garlic powder (did not have any)
  • 1 tablespoon black pepper (added about 1 tsp)
  • 1 tablespoon onion powder (did not have any)
  • 1 tablespoon cayenne pepper (added  a dash)
  • 1 tablespoon dried oregano (added about 1 tsp)
  • 1 tablespoon dried thyme (added about 1 tsp)


PREPARATION
  1. Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes.(just used oil)
  2.  Add the garlic and cook for 2 minutes, stirring.
  3. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
  4. Sprinkle with the flour and cook, stirring, for 2 minutes. (made a rue with some butter and flour and mixed it in)
  5.  Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
  6.  Add the heavy cream and bring to a boil.
  7. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. ( this is where I stopped, I added the noodles, stirred and served).
  8. Preheat the oven to 375 degrees F.
  9. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
  10. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
  11. When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.