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So I wrote: Just baked the first Camembert de Printemps, the first Camembert of the year made with the milk of cows turned out to pasture for the first time since the winter up in the frozen north of France – very tasty. Rub with a cut clove of garlic, drizzle with whatever white/rosé you have lying around, bake in its wooden box for +- 15 minutes, dip your soldiers in it, nice supper.

…and then I realised I write more about food to my chum Eric in Atlanta than I do to everyone else, so here’s what I added to the last post for his benefit: Soldiers! They call them mouillettes ‘little soakers’ here; actually chunks of home-made sunflower seed bread with some AOC butter on them from Poitou-Charentes (there are only 2 AOC butters, the other’s beurre d’Isigny but it’s not as good). Crudités, raw veg is good too but I’m not on a health kick tonight. Drinking rosé from just up the road, Costieres de Nimes, €1.79 a bottle – yeah, we splashed out a little on the expensive stuff. Wednesday we’re going to the olive oil co-operative to taste last year’s harvest, wanna join us? We’re already eating the ones we picked from our tree that I cured over the winter, I’ll send you some if you like!

I’ve been making strawberry jam – too sweet  – and yoghurt – the secret’s in the straining! – too. And baking cookies and madeleines, wild mushroom sauce for Mother’s Day magrets, rice pudding, olive oil ice cream and sauce vigneron with the bavettes too.

Yeah, I’ve regained my taste for cooking I think.