Anyone wanna come over for dinner?
Oh Le Bugue, how we shall miss you.
We wound down our time nicely with Julius and Joelle. At the risk of repeating myself, we finished our work with a touch more weeding, planting, and fence-making. If Joelle hadn’t been such a phenomenal cook, I might have despaired a bit. As it was, I would have weeded poison ivy in a bikini if it meant me being allowed to sitt down to one of her meals.
Let’s have a look at a few more highlights, shall we?
Entering town, an invitation to view a Foie Gras shop
Joelle’s take on Shepards Pie uses DUCK CONFIT.
No big deal, right..RIGHT!?? okitsabigdeal.
An appetizer Joelle whipped together in about 15 minutes: Endive with tuna salad, prosciutto & melon, and squares of herbed feta skewered between cherry tomatoes. Bam!
|Homemade spaetzle & goulash|
amazingly crispy AND soft baked potatoes. |
Score ‘em, herb ‘em, oil ‘em, and bake.
|John helps to prepare dinner|
Snap peas and haricot vert from the garden (purple fresh, and green after cooking!), and some raspberries and strawberries (literally the best I’ve ever tasted) from a neighbor
John and I went to the Rouffignac caves to see prehistoric drawings of horses, mammoths, goats, ibex, and buffalo. Pictures weren't allowed inside, but perhaps I can convince you that it was awesome simply by willing it so?
|Farewell, Le Bugue!|
|soon, young grasshopper, soon...|
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