Big, Bold and Beautiful - Art on a Roundabout

It is usually my fellow blogger Michel Augsburger of  Our House in Provence who chronicles roundabouts but I suppose I might be forgiven if I borrow the idea this one time. We recently went on a short trip to the north western part of France where I saw this roundabout which I absolutely adored. Whoever the creator was he or she had the guts to to go Big, Bold and Beautiful - qualities you do not find very often on roundabout decorations. A true work of art to be found on a roundabout between Rochefort and Marennes.



Blogger Meeting in Provence

Robert my OH, Susan, myself and Dale

What a fun evening that was! Fellow blogger Susan of "Schnitzel and the Trout" and her husband Dale are travelling Provence and came to visit us. And look what a beautiful gift Susan gave me - I found out that she is not only a wonderful chef but a great embroiderer, too! Almost too beautiful to use, I am still contemplating to have this lovely linen kitchen towel framed to be hung in my kitchen. Thank you, dear Schnitzel, it was really really nice to meet you and the Trout!

Mediterranean Lentil Salad



We haven't really had spring this year in Provence - a very mild winter and then all of a sudden it was summer, glorious summer! So once again we live on the patio and eat lots of fruits and salads. This recipe was very generously given to me by our friends Olli and Sabine who sadly live in Vaison only part time - sadly, because they are great cooks and I love to share recipes with them!

For 4 persons you need:

250 g Puy lentils

100 g sundried tomatoes

1 small zucchini

2 spring onions

2 cloves fresh garlic

a piece of chorizo sausage - about 5 cm long

3 tbsp Balsamic vinegar

7 tbsp olive oil

Pepper fresh from the mill, salt to taste

Cook the lentils in fresh water (no salt added!) until al dente, drain and let cool.

Now starts the boring part: cut up all ingredients (except for the lentils, of course) into really small, even cubes, the smaller the better.

Very quickly sautée the zucchini cubes in some oilive oil, drain and let cool.  In a hot but dry pan, quickly fry the chorizo cubes to release some of the fat - drain the cubes, discard the fat.

Toss together all ingredients, add the balsamic vinegar and the best olive oil you can find. Pepper and salt to taste. Cover with plastic wrap and leave for at least a few hours for the flavors to mingle and develop. Garnish with a few basil leaves and serve with crusty bread. Don't forget a nice glass of red (or two....)!