Artist Simon Beck must really love the cold weather! Along the frozen lakes of Savoie,France, he spends days plodding through the snow in snowshoes, creating sensational patterns of snow art.
I, on the other hand would rather stay home and cook. While I appreciate what he does and cannot imagine the patience he has, being out in the cold that long is frightening.
In order to cook, one must shop. We are so privileged to be living in an area where all the food is locally grown, fresh, no preservatives and delicious.
I have taken pictures of my favorite places to shop in my town. The vendors are so sweet and lovely, it makes shopping a pleasure not a chore.
Salade de Chevre Chaud
I truly love this goat cheese salad and I add a magic ingredient to it, not traditionally used. It is onion confit and it makes all the difference in the world. Toss mixed greens with your favorite vinegarette dressing and put on a plate. Top it with two or three small slices of baguette, onion confit and goat cheese. It may become your favorite too.
To make the onion confit, slice two onions and sauté. Add 1 teaspoon sugar, pinch of salt, pepper and thyme. Add a dash of balsamic vinegar after the onions are nicely browned. Cook until there is no liquid left in the pan. Be sure not to burn the onions,just make them dark brown.It should take about 15 minutes. Yum......
Darling measuring cups
Kitchenaid Tangerine Mixer
Button candy colour mug set
From Taste Inspired's Blog comes this lucious recipe for Sweet Potato Fries. They are delicious.
2 sweet potatoes, about 1 lb, cleaned and partially peeled
1 tbs extra virgin olive oil
1 tsp ground cumin
1/4 tsp garlic powder
Kosher salt and freshly ground pepper
final sprinkle of paprika
2 tbs cilantro, loosely chopped
Preheat the oven to 450 degrees. Cut the potatoes in 1/2 inch thick slices. Rinse the potatoes thoroughly with cold water. Let dry on a dish towel. Place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with the cumin, salt, and pepper. toss to coat evenly.