It’s Time For A Beef Montage




Filet Mignon



Filet Mignon in a pan.  Leek and garlic notes from this morning’s fry-up.

Faux filet.  Top Sirloin










In curry!  On flat bread!




Farmer’s cuts!



Served with some peas and friends!



Something meaty all gone!


Aussie steak sandwich but with French bread and French mustard so not so much Aussie, but Aussie inspired! OI OI OI!



Crunch, pull, pass me a napkin!


Oh wait, that’s la ferme de roussa duck.  … but still montage worthy! dah-dah dah dah-dah-dah!



I can totally do a one handed push-up.  Come see!  C’est tellement dur maintenant!




One Way To Cook A Steak

steakonthe grill

( photo by Susan )


I LOVE to see what people do with their beef box.  It’s summer now and I can think of no better way to cook up some T-bone steaks.  One of our customers sent this to us.  Thankfully, I had a tissue close by to wipe the drool off my keyboard.


K.  Time for an Aussie steak sandwich with a tranche grasse!



Where The Cilantro Won’t Grow


Conditions are perfect for growing cilantro ( coriander ) in Southwest France. I’ve tried many, many times. But things, out of my control, kill it each year. Chickens, toddlers, cats, puppies, they all love cilantro. This year, I chucked a sad little plant over to our neighbour who grow stuffs without effort. It was sad because it was the only one I could find in the Gers. Cilantro is key to Mexican and Indian cooking. Not so much in French cooking. Amazing produce comes out of that veggie trough at the villa. And in two hours, look what happened …


It all started in that little pot on the right. The leafy bits you use are hard to find with spindly bits and flowers ready to go to seed.

I have never seen this progress in cilantro.

I’ve only ever seen this:


Gite Noix de Boeuf



This is a cut you would get in a Booty Box.  What is it? How do I cook it?  Can I selfie with this cut?  These are all important questions of which I will explore.  I’m thinking fajita.  more on this later.

Beef Day Tomorrow!



We love selling beef.  We love beef.  We can’t wait to fry up the meat and evaluate the flavour.

Thanks to ” économie domestique, ”  you should also look at breed and nourriture and the season.  We can give you that data exactly.


Strawberry Shortcake



Yes, yes, another dish done with the kids.  Today is the last day of vacation.  Tomorrow, we will be back to the school routine.  We love having the kids run around the farm.  Minty has been enjoying making something everyday.  Lucy is our resident cook and is learning how to share kitchen time with our newest chef.

It’s strawberry season, so the kids can do all they want with these lovelies.

Strawberry Shortcake is so easy and so yummy.  You make a biscuit of some description.  You chuck your strawberries on.  You cover it in mushy strawberries OR strawberry jam warmed ( and a splash of water ) and put through a sieve.  Then load it up with whipped cream.


It’s difficult to whip cream in France.  I know a few secrets, but otherwise, you can use a siphon.


Siphons are fun because the cream comes out with a giggling force.



It’s the first cream that gets the laugh.



After, you understand the siphon, things go smoothly.



Minty’s strawberry shortcake was a huge hit.  Here is a bit of strawberry shortcake splooge.  Miam miam!


You Say Sates, I Say Meat On A Stick



Can you tell that Minty picked the Australian cookbook from a selection of cookbooks from our friendly friends?  It’s been Australian delight around here ever since.  Lunch started with the archaeological find of some bamboo sticks in a bag.  “What are these?”  she says and soon a lunch to follow.



Minty made lunch.  She chose Sates ( or Satay or to me ‘ meat on a stick ‘ ).



A HUGE kid hit.  Fun to make.  Fun to grill. Fun to eat.  I only wish we made more.



Saucy covered meaty bits, Minty loaded them on a stick.  We did mostly chicken and a bit of lamb.



Having never done this before, I was very draconian in my ways.  Thankfully, Brent stepped in to show us how to grill these beauties.



Things picked up.  Meat was cooking.  Kids were swarming.  It all smelled and looked fascinating.  Just the right start before the big Eurovision final.  Oh, time to flip.



Served with three-veg-in-a-jar, we have some happy kiddies.



Minty suggested serving in my new-used pepper sharcoochie ( charcuterie ) platter.



Otto totally approves and counts sticks.



Z has a discussion with Brent about the necessity and various other uses of the bamboo skewer.  It turns out, it is also useful for pea and potato pick-up.  A skill I was taught as a young lad while waiting for dinner.

Me: Is dinner ready yet?

Mom: No, here are some kidney beans and a toothpick

Me: Oh cool!

She knew that I was but a bowl of kidney beans and a toothpick away from nagging her again.