To counter the chill and gray of winter, what's better than good food? Comfort food. Improvised. Variations on old themes.
First, a winter scene. Bruno Ledys has been busy pruning his plots of vines. It's early, and I don't know why he's in such a hurry. It's as if he needs to get all the work done before winter even begins.
Maybe he's going to spend the winter in Tahiti or La Réunion and wants to leave nothing to chance out in the vineyard. Usually all this work goes on in January, February, and March. Clipping, then burning the clippings. Repairing the support structure, the posts and wires that hold up the growing vines in summertime, and keep the grapes from touching the ground.
I think it's a chilling scene. The vine stumps are skeletal and dark.
To ward off the chill, what better than a plate of white beans and carrots in a light spicy tomato sauce, with a smoked sausage and a thick slab of grilled pork belly on the side? And a salad, some good bread, and some red wine?
I wish I had a recipe. I know I put in some tomato paste, some home-made ketchup, some duck fat, and spices including cinnamon, cumin, and allspice. Black and red pepper too, and a little hash of duck confit bits and smoked pork lardons. I put the carrots in because eating them makes me feel virtuous. I put them in a lot of the things I make for lunch.
Yesterday was shop-and-cook-for-the-dog day. Chicken and rice cooked in chicken broth. Today is make-quince-jelly day.