You probably think I am suffering from some terrible, terminal disease, after all my posts about dying and testaments and heirs. It's not true. I'm fine, as far as I know. We are all terminal cases, however, when you think about it.
A recent sunrise at La Renaudière
We went to the market and the supermarket in Saint-Aignan yesterday and bought the makings for our Christmas dinner. It will be a stuffed chapon de pintade — a Guinea fowl capon — spit-roasted and served with collard greens and pureed winter squash. The first course will be escargots à la bourguignonne — snails, Burgundy-style, which means in garlic-parsley butter. Walt is going to make a blueberry tart for dessert. Too bad we have to wait until Wednesday...
"Les grands esprits se rencontrent", as they say in French :) I'm doing stuffed guinea fowl for Christmas too! Shall we compare photos afterwards? Martine
ReplyDeleteOurs is a chapon de pintade, and it weighs 2.2 kg (just short of 5 lbs. in American terms). I'm going to make a meat stuffing using veal, chicken livers, lardons, and pistachios, among other things.
ReplyDeleteI'll post pictures if you will!
That sounds wonderful! We saw stuffed chapon de pintade at the Super U yesterday with foie gras in the stuffing. Likely to get lost among the other ingredients, I thought - yours sounds much better.
ReplyDeleteYep, none of us gets out of here alive, so we might as well enjoy the moments we are here.
ReplyDeleteHaa haaa :) Ken, I wondered what you would think when I saw that you had no comments on yesterday's post, none at all :) Par contre, it was very, very informative and interesting. And, as Evelyn and you both have said... everyone goes at some time. Your planning ahead is so important.
ReplyDeleteChristmas dinner sounds great. I'm doing my shopping today! Not 100% sure about whether or not I'll do the Pounti, but Tartiflette is definitely on the menu.
It's just that some of us are a bit closer than others!
ReplyDeleteOui, avec un tel menu, ça va être dur d'attendre le jour "J" :-) !!!
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