Living as a local. Saturday 21st Feb, 2009

All right, all right, I hear you. The staff at Living Life Less Ordinary and myself thank you for your repeated requests of more photos of me, so this one's for you...



The banks of the Rhone river are transformed into a market place begining at dawn's first light every Saturday. Hmm, what way would I prefer to shop? By wretsling a limping shopping trolley around the Greenslopes Mall or to stroll the banks of the Rhone taking in the sights and smells of some of the worlds most wonderful food? It's not a hard decision that is for sure.



We bought a few cheeses that we have not tried before. A Compte Extra Alpage, and a Roquefort Vieux Berges, both very special in their own way. The Compte, a goat cheese but not goaty in taste, had been matured for 24 months, it is usual for this cheese to be matured for only six or twelve months. The lovely Roquefort is a creamy blue which dances on the tongue and is made in Rouergue. This will be used with the Pain aix fruits from Peruges, crumbled over thinly sliced pear and lightly grilled.





The phone rang, it was Agnes and Frederique inviting us over for Alex to get together with Theodore again. We were treated to Lyonaisse specialties of Bouges which are only available in February to celebrate Mardi Gras. They reminded me of my dear friend Manuela and her delicious Italian treats. Agnes served a "tarte aux pralines", a sweet, pink tart made with pralines and cream, what an indulgence.



Theodore and Alex played the Lyonaisse version of monopoly, how strange not to see the familiar Park Lane and Mayfair on the board. We all had a great time with many laughs and ended up staying until 7.30pm, I hope we did not outstay our welcome.



What a lovely family they are. Frederic plays guitar in a band and is a doctor of medical emergencies, I have not deciphered exactly what Agnes does yet.


I am putting John to work in the kitchen. Look, here he is learning to crumb the veal (which was very good, served with the popular potatoes gratin and fresh salad of maiche, tomato, radish and a fresh lobe of milky mozarella).