08 July 2022

C'est la saison... (1)

...du melon au jambon. Il s'agit d'un jambon cru dit « serrano » (montagnard), en provenance d'Espagne, et d'un melon français de type « charentais ». Ils feront une belle entrée pour notre repas de midi, suivi d'une côte de veau grillée au barbecue avec en accompagnement des pâtes au pesto.

10 comments:

  1. Wish I were having lunch with you!
    Instead, I’m having lunch with Covid. :(
    BettyAnn

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    Replies
    1. Oh, Betty Ann, I'm sorry to hear that!
      I would never have thought to pair together melon and ham, but it was served to me in Spain, and it was gooooood.

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    2. Here's hoping you have a mild case like my daughter and her boyfriend. It was done in a week or less for her with mild congestion. He had typical cold symptoms: runny nose, fatigue and a minor cough. He is a luthier and works from his converted garage/atelier. He had to reduce his hours each day to half-time for his two-week spell.

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    3. Thank you both. This is the fourth day and it feels like a really bad, miserable, rotten cold. I will have a teleconference with my Dr later today. Of course, you know that I’m fully vaccinated and boosted.
      BettyAnn
      P.S. I love ham with melon!

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    4. I hope you are already getting better. Still, take care.

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  2. J'adore le melon charentais!

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  3. Oops, that was me. -- Chrissoup

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  4. Merci pour le français! Un bon choix avec le viande et des pâtes de pesto.

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