10 December 2025

December weather 15 years ago

These are some photos I took during a morning walk in the vineyard on December 10, 2010.

As you can see, it was cold on that date 15 years ago. It's much warmer today. It's raining this morning and there's no ice or snow to be seen. Actually, we are experiencing what the weather forecasters are calling une vague de douceur — "a warmth wave." You can't really call it une vague de chaleur, but it's the wintertime equivalent.

The frozen puddles on the road through the vineyard remind me of eggs cooked sunny side up. In the picture on the right just above, it looks like somebody had been through with a snow plow, leaving little piles of ice on the shoulder of the road.

09 December 2025

Pink flowers in December

These are photos I took on December 5 — four days ago. We still have the stray rose. We also have, on the right, the Bergénia flowers that seem to bloom year-round. They are called saxifrages by people around here, which is their family name. In English they are sometimes known as "elephant ears" because of the shape of their large leaves. I'm not sure what the reddish berries or buds are. Maybe laurel.


A rose is a rose is a rose...

08 December 2025

Where and what is Saint-Aignan?

This is one of the first posts I ever put on my blog, which I started in the autumn of 2005. It was an attempt to explain what life and commerce is like here in Saint-Aignan. Some things have changed over the past 20 years. The population of Saint-Aignan has dropped to about 3,000 souls. A lot of new houses have been built all along the roads near Saint-Aignan. Everybody has a car nowadays, and people do more shopping in supermarkets and less in local open-air markets and small shops in the town. Here's what I wrote in 2005, about a year and a half after we came here to live. Warning: the 20-year-old links in this old post don't work.

What kind of town is Saint-Aignan-sur-Cher? What’s it like to live nearby and have Saint-Aignan as your main "urban" center?

Saint-Aignan itself has a population of about 4,000. But the town just on the other side of the river Cher, called Noyers-sur-Cher, is home to 3,000 or so people. And there are a couple of villages -- Mareuil and Seigy -- on either side of Saint-Aignan that have about 1,000 residents each. In all, the Saint-Aignan/Noyers ‘metropolitan’ area -- l’agglomération, in French -- must number about 10,000 inhabitants.

So how do you pronounce Saint-Aignan? Just the way it sounds, ha ha ha. Seriously, saint in French sounds like sant. Aignan is pronounced ay-NYAWN. Well, except you don't really pronounce the final N -- the third syllable is a nasal vowel. But to get it right, you have to say the T of sant as the first sound of the first syllable of Aignan. You end up with something like san-tay-NYAW[N]. Easy, no? How about Noyers? That would be nwah-YAY. Seigy is say-ZHEE. Don't even ask about Mareuil. In all cases, the sur-Cher suffix is pronounced syur-SHEHR. Cher is Cher as in Sonny and Cher, in other words.

There are three other towns of about 5,000 people within 10 miles of san-tay-NYAW[N] (keep practicing). To the east, Selles-sur-Cher (famous for goat cheese). To the north, Contres (a farming town). And to the west, Montrichard (a lively town dominated by a medieval fortress). Amboise, Blois, and Valençay are all within 25 miles. So Saint-Aignan (known for its zoo and its Touraine wines) is not isolated.

We live about 2 miles from the main square in Saint-Aignan. We are in the country, but we are very close to everything we need in order to sustain our daily life. We normally drive to san-tay-NYAW[N] or nwah-YAY for groceries and other shopping, but we could also easily ride our bicycles or even walk, depending on the weather. That's not to say that we do either very often.

The church and château at Saint-Aignan-sur-Cher

Saint-Aignan itself is built around the base of an enormous château. The original château was a fortified structure built about the year 1000 A.D. Ruins of some of the old towers are still visible. But the main part of the existing château dates from the 1500s or even 1600s, the French Renaissance. That part of the château complex is not fortified. It’s more like a huge mansion than it is a fort. It is still privately owned and the owners live in it. It is not open to the public, but you can go up onto the grounds and into the courtyard to enjoy great views of Saint-Aignan's rooftops and the Cher river valley below. There's also an enormous old church, as you can see in the picture above. There are more pictures on my photo site, and here's a map of France showing where Saint-Aignan is located.

The old part of Saint-Aignan is right on the banks of the river Cher. There are old narrow, winding streets and there are quite a few ancient houses and buildings. There is a single bridge across the river, and it’s a stone structure that has to be hundreds of years old. Here's a series of pictures of places in and around Saint-Aignan.

There’s a main street that runs from the bridge up through town, heading south towards a town called Le Blanc and then on to Limoges (more than 100 miles south). The zoo, which is a big attraction and actually very impressive, with lots of animals and birds from all over the world (including a pen full of raccoons), is south of town on that road.

In central Saint-Aignan, the main street and a semi-pedestrian street that runs perpendicular to the main street are lined with a dozens of businesses. Saint-Aignan has everything you need. In the middle of town, there are:
  • a post office
  • a library
  • a municipal swimming pool
  • four boulangeries/pâtisseries (selling breads and pastries)
  • three pharmacies
  • three grocery stores, including one that specializes in organic products
  • three butcher shops, including one horsemeat butcher
  • two charcuteries (French-style delicatessens that sell pork, sausages, pâtés, salads, and prepared dishes like stews and cooked vegetables you can reheat at home)
  • six or seven restaurants
  • seven or eight cafés
  • two hotels
  • one bookstore
  • one newsstand
  • a half a dozen banks
  • an appliance store
  • an electronics store
  • a hardware/building supply/do-it-yourself store (south of town, actually)
  • two florists
  • five or six clothing and shoe stores
  • four or five gift shops
  • three or four insurance agencies
  • five or six hair salons
  • an optical shop
  • several doctors' and dentists' offices
  • two driving schools
  • three antique/junk shops


And on Saturday mornings there are two outdoor markets in Saint-Aignan. The farmers market is on the central square in the old town, and the vendors include a big fish monger, three pork butchers (charcutiers) , a butcher and a horsemeat butcher, two poultry stands that also sell spit-roasted chicken, rabbits, and pork roasts, two cheese merchants (one sells just goat cheese made on his farm), and four or five fruit and vegetable stands. There's a woman who sells the mushrooms she grows on her farm, a man who sells snails (alive or cooked), a woman who sells produce, cheeses, and eggs from her farm, and a man who sells flowers, potted plants, and seedlings for your garden in the spring.

On the main square in the newer part of Saint-Aignan (5 minutes' walk from the farmers market), there's a Saturday market where you can buy clothes (picture), shoes, table linens, curtains, and other dry goods. On special occasions (two or three times a year), there are big town-wide flea markets with stalls set up all along the main streets and squares. On those days, you can find a great deal of everything you could ever think of to buy, from arts and crafts to cars.

In Noyers, there's a farmers market on Sunday mornings where many of the same vendors sell their products. Ten miles distant, Selles-sur-Cher has a big food and dry goods market on Thursday mornings, Contres has one on Friday mornings, and Montrichard has its own on Monday afternoons and Friday mornings. A little farther afield, Amboise (20 miles away) has a huge market on Sunday mornings -- one of the largest in the region or even in France, they say -- as well as a smaller food market on Friday mornings, and Valençay (15 miles away) has one on Tuesday mornings. I won't even mention the markets and supermarkets in Tours (pronounced TOUR) and Blois (BLWAH), where we go to shop just a few times a year. And in the town of Loches (say LUSH), just half an hour southwest of Saint-Aignan by car!

Within four miles of our house, besides all that, there are four supermarkets, two in Saint-Aignan (Ed and SuperU) and two across the river in Noyers (Intermarché and Champion). There is smaller grocery store, plus a post office, two bakeries, a café, a library, a hair salon (Mme Barbier), a library, and a garage that sells used cars, in our little village, just on the edge of Saint-Aignan. In Noyers there are restaurants, bakeries, cafés, and all the other normal businesses a town might have, including four hotels that I can think of and a great truck-stop restaurant. There are several garages and car dealerships (Citroën and Renault -- the Peugeot dealer, Garage Danger, is in Saint-Aignan). There are a couple of service stations, and three of the supermarkets have gas pumps. There are three big hardware/building supply/do-it-yourself stores, and a big five-and-ten-cent-style store in Noyers. The train station, with service to Tours, Vierzon, and Bourges, is over there. There's also a computer store and there are four furniture/appliance stores.

What don’t we have? There is no cheese shop, and there is no fish market in the area. But the supermarkets have both, and so do the farmers markets, so good cheeses and fresh fish are readily available. There’s no auto supply store, though there is a new tire store. There’s no wine shop, but the whole area is covered with wineries where you can buy wine at retail, in bottles, boxes, or in bulk, and the supermarkets have big wine and beverage sections. Two other shops in Saint-Aignan, one a wine bar and the other a gift shop, sell wines also. There’s no office supply store, so you have to rely on the supermarkets or drive up to Blois (25 miles) or over to Tours (35 miles) for those products. There's a big shopping center south of Blois, about 20 miles from Saint-Aignan.

Mostly, what Saint-Aignan doesn’t have is traffic. The one bridge across the river can get a little backed up on Saturdays or in July and August when there are a lot of tourists around. But the backup might be 20 cars. It’s nothing, of course, compared to the traffic around Paris or big American cities. In fact, it’s nothing compared to the traffic in my home town in North Carolina, which you have probably never heard of. I was there last April and I was amazed at the number of cars on the big wide highways that have been built there. Everybody is going to the Wal-Mart SuperCenter or the Home Depot!

In our area here in the Cher river valley, there is what is called a route nationale that runs along the river connecting Saint-Aignan toTours (pop. 250,000), 35 miles west, and to Bourges (pop. 150,000), 50 miles east. The route nationale is a two-lane road. There is a main north-south route that links Saint-Aignan to Blois (pop. 75,000), 25 miles north. There is an extensive network of smaller two-lane highways linking towns and villages all around the area, and an even more extensive network of narrow country lane covering the countryside. The narrow country lanes often have no pavement markings (no center line, etc.) and are mostly too narrow for two cars to be able to pass each other easily. You have to slow down and pull a little off the road to the right when you meet an oncoming car.

We have a new toll road (autoroute) that ends at Noyers for now. It's a direct link to Paris, which is about a three-hour drive north. The extension that will connect us to Tours and beyond is under construction a will open in a couple of years. The toll to Paris is about $20.00.

The countryside is a little hilly, and the Cher river runs through a fairly wide and fairly deep valley. It's a couple of hundred miles long. At places there are cliffs along the river, but mostly there are just hills. Our house is a the top of a hill right along the edge of the valley, and we are about a mile from the river itself.

Most of the housing is single-family dwellings, with old townhouses in Saint-Aignan and Noyers, but there are several apartment buildings in each town. A lot of people have big lots -- an acre or two is not uncommon. And of course many people own a lot more land than that. Most of the land around here is devoted to vineyards and vegetable gardens. There aren't many cattle to be seen, though there are some horse farms.

If you've read this far, maybe you'd like to see this post (link) from June 2006 that contains a number of photos of the town of Saint-Aignan.

07 December 2025

Wandering...

...around the hamlet with my camera and the dog.
Only one of the four houses that are closest
to ours is occupied right now.


06 December 2025

December skies, and a chard story



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This has nothing to do with the pictures I'm posting today, but I wanted to mention it. A few days ago, I went over to the Intermarché supermarket on the other side of the river from our house. I had just a few little things to pick up — a couple of ripe avocados, a package of Mexican tortillas, a head of broccoli, some cheese, some tomatoes and some eggs. As I was walking through the frozen foods section of the store, I noticed a young woman, maybe 20 years old, stocking a freezer where frozen vegetables are kept. For a while, I'd had a question for the people who stock that part of the store, so I asked her. Do you know where I can find some frozen blettes? I'd like to buy some.

If you've been reading this blog for a while, you'll know what blettes are. We grew them in our vegetable garden for several years and I've posted about blettes many times — they are called Swiss chard in the U.S. They are a lot like spinach, which is sold frozen in every supermarket in France. I like the leaves, and they have a slightly different taste compared to spinach.

The young woman looked at me like I might be a Martian. She asked me to say the word two or three times before calling for help from one of her co-workers, who was re-stocking a different freezer cabinet. The other clerk came over to see what was going on and I asked her the same question. Do you stock blettes surgelées? She looked at me wide-eyed. Are you saying blettes? Oui, blettes, lui ai-je répondu. I don't know what you're talking about! was her response.

At that point, I saw an older woman who works in the store. She was watching us carefully and trying to figure out what we were talking about. What's the problem, she asked. No problem, I said. I was just asking if I might be able to find some frozen blettes in one of the freezer cases. Et ces jeunes filles ne savent pas ce que c'est que des blettes, n'est-ce pas? Ça ne m'étonne pas. Les jeunes d'aujourd'hui ne connaisssent pas les blettes. Ils n'en ont jamais mangé.

A young man who was stocking other shelves nearby came over at that point. What's going on, he said. The older woman asked him in French if he knew what blettes were. What? he said, looking mystified. Blettes. I've never heard of them. What are they? At that point, the older employee called me to one side, and sort of whispered in my ear: The big produce market over in Saint-Aignan often has fresh blettes in stock. Check there. Fresh vegetables are better than frozen anyway. It was as if she didn't want other store employees to hear her recomending that I shop elsewhere.

05 December 2025

Unexpected light and colors

Despite all the gloomy weather forecasts earlier in the week, the sun poked through yesterday afternoon and I had a good walk with Tasha and my camera. On the right are a big tree and some of the hedges in the across-the-road neighbors' yard.





I guess you can call these "fall colors" since officially, winter hasn't settled in yet.
These golden leaves are in our back yard.






Ivy is climbing up the trunk of this apple tree in our yard. Another chore for us is pulling the ivy off before it completely takes over and pulls the tree down.





Winter is not definitely here yet, but it's certain that summer is gone. You can see that I got the greenhouse at least partially cleaned out this year, despite illnesses and some lousy weather earlier. You can also see that Walt cut the wisteria back fairly radically this year.

04 December 2025

Run-off

Stormy weather is predicted for today — and the rest of the week. I hope it won't be anything like the weather we were having on December 04, 2009. Here are some photos I took that day.


That's our dog at the time, Callie the border collie, in the two of the photos. She wasn't yet two years old
and had never seen such a sight before.


On really rainy days, water flows by our back gate, down a tractor path that runs downhill, and into the wooded ravine north of our house that, on days like this, channels water down to the Cher river.

03 December 2025

December in the back yard

On December 3, 2006, I looked out a back window and was surprised to see a pheasant (un faisan — the first syllable is pronounced as [fuh] and the second with a Z sound and a nasal Ã) prancing around in our back yard. We see them often but usually farther from the house. Out in the vineyard, Tasha flushes them out when she hears one down a vine row.








When I first saw him, he was looking straight ahead — at what, I don't know.





Then he saw me spying on him from the window. He didn't stay long. Anyway, I was getting ready to go out for the morning walk with Tasha, so it was time for him to go.

A week or two ago, Walt saw a pheasant marching down the paved street past our front gate, headed out into the vineyard.

02 December 2025

December in the vineyard






These are some pictures I took as I walked the dog (Callie at the time) around the edges of the vineyard on this date (Dec. 2) in 2012. The blue skies of November, the colorful sunrises and sunsets, and the pretty cloud formations had suddenly disappeared.






The same thing has happened this year. The gray days are upon us. It's supposed to rain all week.






At least it's a little warmer than it has been for the last few days. The grays in these photos are kind of pretty, I think.

01 December 2025

Hectic today ... une journée mouvementée...

It all started when the dog threw up on the couch this morning at 4 o'clock. We were planning to get up early, because Walt had a 9 o'clock appointment with a doctor in Blois. He ended up leaving here at 7'30 and arrived about a half hour early at the doctor's. We didn't know how slow traffic would be. It was not a problem. He just this minute got back. More tomorrow...

Meanwhile, here's a picture I took yesterday afternoon. You can see our house through the trees on the right, and our garden shed toward the middle of the image.

30 November 2025

Creative, maybe. Fearless, for sure.

In a comment on this blog yesterday, commenter C. asked me how I came to be so creative in the kitchen. "Creative" is not a word I would use to describe myself, but "fearless" is. I'm always ready to try something new. Yesterday, for example, I looked in the refrigerator and was reminded that we had a good bit of our Thanksgiving lamb roast left in there. I had also bought a kilogram of "flat beans"(aka "romano beans" or haricots plats) at the supermarket. Those needed to be blanched and frozen. Some of them might be good in an Asian-style stir-fry, Walt said. What a good idea. That's what I made for our lunch — I was too busy to take any photos.

This morning I was looking for some pictures to post. I was looking at photos from a range of years that I had taken on November 30, and I came up with the ones in this post. It was a lamb lasagna that I made with leg of lamb leftovers on that date in 2008. I never posted them back then, as far as I can tell. It turned out to be very good. I made it with ricotta cheese, lasagna noodles, and a tomato and vegetable sauce containing chopped and sautéed lamb. It was a successful experiment, just as the 2025 lamb stir-fry was. Here are some photos of that 2008 lamb lasagna. Scroll down to read the rest of my reminiscences.



I owe my fearlessness to several French women that I got to know in France back in the 1970s. They were excellent home cooks. The first one was a woman in Rouen whose son was a student of mine. In 1982-83 I was working as an English language teaching assistant there. It was a part-time job and it didn't pay much, but I was learning a lot of French. I was 23 years old and too cash poor to be able to afford restaurant meals.

I had learned to appreciate French food a few years earlier by eating in inexpensive restaurants when I was spending six months as a student in Aix-en-Provence, including a two-week stay in Paris over our spring break from classes in Aix. My parents, especially my mother, sent me money every week in the form of an American cashier's check that a bank in Aix would cash for me. I saved as much of that money as I could so that I could afford to spend Spring break in Paris.

Back to Rouen (in Normandy): The mother of one of my students there told her son that she'd like to meet me. She invited me to dinner at her house. We hit it off. My French was good enough for me to have good conversations with her and her three children. After a few of the dinners she served, I decided to ask her if she could explain how she made some of the dishes she made that I thought were really good. During that school year, I probably had dinner with her, her children, and sometimes American friends who were visiting the city. I learned a lot of techniques that I could practice in my little kitchen there that year. I couldn't afford many restaurant meals, but I could afford groceries. Even so, I ate a lot of inexpensive Camembert cheese and bread that year.

A few years later, in the late 1970s, I got to know a woman whose granddaughter was a student at the Sorbonne and who took an American history class that I was teaching. The student had her own apartment in Paris, and her divorced mother and widowed grandmother made Sunday dinner for the three of them every week at her mother's apartment. One day, she asked me if I'd like to come have Sunday dinner with them. I of course said yes. Her grandmother did most of the cooking and it was always delicious.

The Sunday dinners became a weekly event. I didn't ask if I could come into her kitchen to watch her work and ask questions about ingredients, methods, and techniques. Her kitchen was tiny. She was in her 80s and had spent her childhood in Burgundy, which is known for its fine cuisine. I learned so much from her, adding to what I had already learned in Rouen. Simone was her name, and as a birthday present that year she gave me a well-known French cookbook called Je sais cuisiner ("I know how to cook") written by a woman named Ginette Mathiot and published in 1970. I still have the book and consult it often for ideas and explanations. I think it has been translated into English now.

29 November 2025

A lunch of lamb leftovers

On the right, that's our leftover lamb served at room temperature with home-made mayonnaise as a sauce. The side dishes are boiled potatoes, a salad made with fageolet beans and chopped, cooked chard dressed with vinaigrette — that was the second lamb meal we had.








The lamb was a whole shoulder that the butcher had de-boned, rolled, and tied into the shape of a roast. We served it cut into thick slices.


I made the mayonnaise using one raw egg yolk, a splash of vinegar, a teaspoon of Dijon mustard, some salt and pepper, and about a cup of vegetable oil, all at room temperature. Mix together all the ingredients except the oil, and then slowly, in a thin stream, whisk the oil into the egg mixture and watch it thicken up into a spreadable sauce. Here's a link to a post of mine about making your own mayonnaise.













The salad was dressed with vinaigrette made with oil, vinegar, and Dijon mustard.

28 November 2025

Lamb, beans, and chard

This is the 3 lb. de-boned, rolled, and tied lamb shoulder that the butcher in Saint-Aignan prepared for us.
It was expensive at 50 euros but it was delicious and worth the price. The meat was very tender.

As you can see, the roast just barely fit in our air-fryer. I was glad it did, because it cooked much faster
than it would have in the oven, and the clean-up was easier. I seasoned the roast with thyme, garlic powder,
smoked paprika, worcester sauce, and a little bit of liquid smoke. You can see above how it looked
after cooking in the fryer at 60ºC for about 90 minutes.

We ate the lamb with Swiss chard and flageolet beans. Both are popular side dishes in France.
It wasn't a fancy meal but it was tasty. We didn't have company to enjoy it with us.
We have lots of leftovers for meals this weekend. More to blog about that way.

27 November 2025

Happy Thanksgiving!

For today, a Thanksgiving season photo from 2012. More tomorrow of the 2025 lamb roast we ordered from the butcher in Saint-Aignan. I picked it up yesterday without a hitch. It's beautiful.

26 November 2025

15 years ago today...

... it snowed at la Renaudière, the hamlet outside Saint-Aignan in central France where we live.

It's below freezing this morning according to Accuweather — our outdoor thermometer reads +2C right now but it's in a protected location. Accuweather goes on to predict rain tonight and tomorrow, so I guess our cold spell is ending.

I'll be in the Peugeot heading down the hill to the the butcher's shop in Saint-Aignan in a few minutes. I'm picking up the lamb roast we ordered for our Thanksgiving dinner tomorrow.

25 November 2025

Forgetting

I forgot to blog this morning. I was in the middle of my current blog maintenance chores, and I also needed to go to the supermarket to get some things for today and tomorrow. It seems like there's always too much going on around here. Where have my multitasking skills gone? Forgetfulness is my current way of life. I don't know why. I'll be back tomorrow.

24 November 2025

Bringing in the vulnerable ones






Over the last week or two we have brought into the house a half-dozen or more cold-sensitive potted plants so they can over-winter without fear of freezing temperatures. That included our big jade bonsai which we've been growing for many years now. That's when we noticed that the jade has quite a few flower buds on it this year. It's not the first time, but I think there are more flowers on it than ever before. It spent the summer out on our front terrace.

The plant itself stands about three feet tall, and the trunk measures three inches across at root-ball level. We keep the plant in the living room for the winter because we don't want to risk taking it upstairs to the loft or downstairs to other parts of the house. It is pretty heavy.

23 November 2025

Omelette ? Frittata ? Quiche sans pâte ?

For lunch yesterday, I made an eggy dish that doesn't really have a set name. The batter contained beaten eggs, cream, grated cheese, and flour. That combination makes me think of how a une quiche sans pâte is made, except that it would be cooked in the oven the way a quiche with a crust is. You could call it une omelette, but it has flour added to the batter, while an omelet doesn't. Or it could be called una frittata, but also with flour added to the batter.

By the way, our late friend Frank, who was CHM's partner, called that una vritta one day when I made one for lunch for all of us — Frank's parents or grandparents had immigrated from Italy to the U.S. decades earlier.


I used four eggs, a half-cup of cream (or a little more), and maybe three tablespoons each of flour and cheese to make the batter. I whisked those ingredients together with some salt and pepper and poured the batter over mushrooms, prosciutto(ham) and chicken tenders that I had cut into small pieces and sauteed in melted butter. When you cook an egg batter like that with cream and flour in it, the flour sinks to the bottom of the mixture and forms a kind of bread crust.

After the batter cooked in a pan on the stove for five to ten minutes (don't let it burn), I set the pan under the upper heating element (broiler or grill) in the oven for a few minutes and let it brown lightly on top. It was delicious.