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A taste of the sweet life

Motorcycle Rally Azille

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25th Annual Picrate's Motorcyle Rally

 As promised, details of the upcoming local motorcycle rally are here.  This is the 25th invitation from the Picrate's to their annual biking event, and it promises to be as good as ever.  The time of year is key here, as the weather is usually at it coldest in February, so only "real" bikers need apply!

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The 22nd and the 23rd of February, 2014 the Picrate Moto-Club would like to share their time with you.  There are meals, a  25 year pin, a bar, live music, a bike tour, a convivial offering of oysters on the half shell & apertif to all who would like to partake on Sunday afternoon, and this year a CD with 25 years of Picrate rallies' photos available as well.  Come one come all and join us for a rumbling good time.

Don't forget your leathers, your tent & a warm sleeping bag...and your motorcycle!

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If you would like to join the bikers for the whole weekend, for only 24 € you will get two hot meals - a country style dinner on Saturday & a grilled pork lunch on Sunday, breakfast on Sunday morning,  one free drink, your 25 year pin and a place to stake your tent.  Sign up is mandatory to insure your meals (contact Sonia or Michel at This email address is being protected from spambots. You need JavaScript enabled to view it. before the 15th of February).

You may sign up for half-weekend at 16 € and if you want to stay on Friday night as well, with a hot meal, it is 5 € extra. You may also purchase the CD with 25 years of Picrate memories for only 10 €.  Please reserve before the 15th of February.

Saturday's live music, Sunday's bike tour and the oyster & wine aperitif is free and all the village is invited and welcome.

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Stay tuned for photos and follow-up in March...

 

Annual Cookie Basket

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Well, as no one gave me any ideas and no favorites were mentioned, I made some executive decisions and came up with my cookie basket menu that goes like this...

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Chocolate-Cacao Espresso Snowcaps :

melted chocolate mixed with pure coco powder and thick espresso, these rolled cookies were then dipped in powdered sugar not once, but twice.  When baked the top explodes to look like snow-capped beauties - and yummy they are !

 

 

 

 

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Winter Spiced Cookies :

cinnamon, ginger (powdered and cristallized), cloves and molasses make up this spicy blend of drop cookies.

 

Chocolate & Raisin Cookies :


melted chocolate, brandy-soaked raisins make for a rich and boozy, chewy drop cookie - perfect for the holidays and munching on with a glass of mulled wine !

 

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Pumpkin-Cranberry Bars :

 

one of the quickest bar cookies to make with leftover Halloween pumpkin & dried cranberries, which are the perfect marriage with this sweet, winter squash.  All ingredients are mixed together in a very wet dough, poured into a baking dish and into the oven.  When cooled, slice and eat this moist treat...uhmmmmm.

 

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Buttermilk - Chocolate Bars :

 

a rich, caky brownie made with melted chocolate and buttermilk gives this bar cookie it's height and fluffyness - enjoy with your morning coffee.

 

 

 

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Peanut-Butter Chocolate-Chip Sandwich Cookies :


que rico!! These traditional drop cookies are exactly as they are titled, chocolate chips and peanut-butter, and are even stuck together with a chocolate, peanut-butter and whipping cream filling - soft and gooey you can't eat just one !

 

 

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Lemon-Lime Snowballs :

 

another year as snowballs are always a favorite - light and refreshing these refrifgerator cookies, use lime juice & zest and a very precious lemon oil to give them a nice rich & zingy taste to end a heavy duck dinner prehaps...

 

 

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Cherry Honeyed-Almond Shortbread :

 

a bit more work, but well-worth the taste - sliced, toasted almonds stirred into a honey sauce and dried are added to shortbread dough along with whiskey-soaked dried cherries, formed into logs and refridgerated for a day.  Sliced thickly, then baked this shortbread is light and crrrunchy, chewy with cherry and tasty with almonds...

 

Enjoy the tasting !

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Winter Melon Jam

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Winter melon around here is referred to as one of it summer cousins - Watermelon.  Although you would not want to eat it raw, it makes a wonderful, locally flavored jam that pleases the palate.  It is an easy recipe to follow...enjoy :

1 kg winter melon

500 gr sugar

2 lemons or small oranges

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Remove the rind from the melon, and deseed while cutting into cubes.

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Place melon and sugar in a large, heavy-bottomed pan and macerate overnight.

 

 

 

 

 

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Place the pan over medium heat and cook until the fruit has softened and becomes thick and jammy.  Use a potato masher if you want it smoother.  Prepare your jars by placing them in very hot water until you are ready to fill.

 

Remove from heat and fill jar, leaving about 1/2 inch, close tightly & turn upside down, cool.

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Enjoy the spoils of making your own sweet jam!

 

Holiday Time

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Happy Holidays to all!

We have finished our simple yet effective decorations for all to enjoy...!

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Laiyla's annual decorations, one a year from her Grandparents...

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...and our homemade tree, decorated with care.

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Cookies Please

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It's that time of year again...planning the list of cookies, cupcakes, muffins, mini breads & bar cookies for our winter gift giving baskets.  This year, we would like suggestions from those near and far, and your favorites from those who await the goodies arrival each year !

Here are a few samples from year's past :

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      Iced Sugar Cookie cut-outs                             Carrot Cookies with Cream Cheese Icing

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Oatmeal Spreads

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Chocolate Chip Cookies                                           Molasses Ginger Cookies

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Peanut Butter and Jam Bars

 

If none of those tickle your tastbuds, what about these options : Banana or Zucchini Bread, Peppermint Meringue Kisses, Cocoa Thumbprints, Cranberry & Nut Bars, Lemon Drops, Chocolate Espresso Snowcaps...or savory muffins like Cheese & Bacon, Tomato Basil, Corn & Hot Pepper...just to name a few.

Awating your comments and desires - Enjoy the challenge and the fruits of our labor !

Thank you everyone for your support this year.