I'm prone to calling this time of the year "the dark days" but maybe I should just call it "the food days" — even though we try to make and eat good food all year long. It's just that the weather here in November, December, and January (let's not even think about February at this point) keeps us house-bound for days and weeks on end. I always have two projects for the winter doldrums — whatever I'm working on to better organize and optimize my computer and all the files on it, and whatever I can find to cook for lunch.
Here's one that we always enjoy: Sausages and peppers with pasta and tomato sauce. This short slideshow is pretty much self-explanatory. This kind of dish is not sorcier, as they say in French. In other words, you don't have to be a wizard, a witch, or a sorcerer to make it.
We happened to have two kinds of sausage on hand — chorizo from Spain (the one in the slideshow comes from Portugal...) and French chipolatas aux herbes (a mild pork sausage). And we had peppers from the garden as I described yesterday, as well as onions from the supermarket and home-made tomato sauce from the freezer. There was also a box of mini penne pasta in the pantry downstairs. Voilà — tout ce qu'il nous fallait comme ingrédients.
It's raining this morning (what else is new?). We had a fairly dry day yesterday but the soil around the vineyard is still more like gadoue (sloppy mud, sludge) than solid ground. Above is this morning's weather radar map, showing the front that is sweeping across France. Saint-Aignan is not far from the F in the word France on the map. And guess what. It's supposed to be worse tomorrow, with heavier rain and a lot of wind. To spend the winter here, you have to know the meaning of the expression "hunker down"...