A diverse offering twixt the interesting, the unusual, and the amusing.
Tuesday, 24 September 2013
Smoked Ham Hocks.
Brenda, who gathers her loose threads here, recently suggested that I use smoked Ham Hocks for my Potée Auvergnate.
I wasn't really sure if such things were readily available, but knowing that everything 'porky' is revered in France (the home of charcuterie), I decided to make discreet enquiries.... and look what I found!
Needless to say, this has since been used in my most recent offering of this wonderful peasant dish, and it was BLOODY MARVELLOUS; the resulting stock will make superb soup for at least a week.
Brenda. Merçi cherie; without your prompt I might not have discovered this wonderful winter delight (it was well hidden). I think these smoked Hocks only appear at this time of year, and guess what; they were in with various other smoked meat products marked 'for making Potée Auvergnate'.
And considering that a good Potée is mostly vegetables, I don't suppose that the calorie count was over zealous either.
PICTURES & PLANES ..........
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theatre and b...
1 month ago
The difference between an optimist and a pessimist, is that the optimist enjoys himself whilst waiting for the inevitable! I AM that optimist!
This is a daily, optimistic, 'photos and comments' blog. I make no judgements (only occasionally), just notes. If you wish to comment in any way at all, please feel free. Everything and everyone (except the obdurate and dictatorial) is very welcome.
I was born just south of London, but for the past 46 years I've lived in S W France. I am a painter by profession, and writer by desire. Lady Magnon and I live in an ancient cottage, in a tiny village, in perfectly tranquil countryside. We have a vegetable garden called 'Haddock's' (this may crop up from time to time), plenty of fruit trees, and a view that takes the breath away; we also have a Border Collie called Billy. I try to treat our planet with respect, and encourage others to do likewise (without preaching).
Contentment is a glass of red, a plate of charcuterie, and a slice of good country bread. Perfect!