Monthly Archives: April 2013

How green is our valley? Quite, thank you

We’ve had an unusually rainy late winter/early spring and now, on the last day of April, we’re back to grey skies and more rain. But all that water finally seems to be having an impact, as the countryside is now … Continue reading

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Dish du jour — 29/04/2013

While our personal budget for eating out is getting close to what economists now call “a fiscal cliff,” my wife Jan and I are persevering. So today it was a three-hour-and-forty-five-minute lunch (I know, not bad for a Monday) at … Continue reading

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Sports day

Yesterday was a sports day of sorts in the Greater Daglan Area — at least for some rugged ultramarathoners and a lot of charged-up young rugby players who we watched on and off through the day. For my wife Jan … Continue reading

Posted in Bicycling in the Dordogne, Life in southwest France, Sports, Sports in the Dordogne, Weather in the Dordogne | Tagged , , , , , , , , , , , , , | 3 Comments

Seasonal firsts: cutting, charcoaling, cycling

Until today (Friday), our weather has been getting better and better. Now we’re to have a few days of showers, but we’ve certainly enjoyed a few good days this week, with temperatures climbing and the sun shining down.  Yesterday afternoon, … Continue reading

Posted in Bicycling in the Dordogne, French food, Life in southwest France, Weather in the Dordogne | Tagged , , , , , , , , , , , , , , , | 2 Comments

Buy the sea, buy the sea, buy the beautiful sea…

First of all — yes, thank you, I do know that the actual song is “by the sea.” With today’s title I’m just making the point again that in the Greater Daglan Area, one does not need to live by … Continue reading

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The duck confit express

The last time I wrote about duck confit, or confit de canard, one of my readers thanked me for pointing out that the duck leg should be finished in a hot oven to brown it and make the skin crispy. … Continue reading

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First of the season: White asparagus

One of our purchases at yesterday’s market in St. Cyprien was a bunch of white asparagus, as this delicacy made one of its début appearances of the season at several vegetable stalls (and one stall that was selling nothing but … Continue reading

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