Now I am going to dance about a bit with the book, I will get back to the boat later, it is just that Nice was never a port of call for us. The old port of Nice is so pretty with its deep red Italianesque buildings all around it and well worth the visist if you are ever in the area, as is the market and the famous Nice flower market, I shall give myself a moment one of these days to go and take photo's of it for the blog. After I had left the boat I worked every summer for some fabulous clients that have since become great friends in a rented villa in Cap Ferrat. I was living in Vence at this time and would drive the long and winding drive down to work, often stopping at the Market in old Nice to do my shopping.
Nice, nicoise, nicoise olives, tapenade made with green olives, made with black olives, made with anchoivies made without,made with olive oil, spread thickly on freshly baked french baguette with a spoonful of fresh chevre ( goats cheese) made the same morning from the goats grazing on the grass on the mountains above me.
Olive oil from Mougins or Opiio. How about a pissaladiere, so french so southern so easy to make, and oh oh what about roasted red pepper and huge juicy capers and a touch of white balsamic, did I hear someone mention aubergine, cooked just like a steak, seared in a hot pan with the best quality olive oil, and served with a sprinkle of cumin a touch of tamari and fresh corriander. We could dance around the tomatoes and pick the juiciest fattest ones you have ever seen and put them in our provencale basket, We could make the finest plump tomatoe suace you have ever tasted. How are we going to put it all together what are we going to di, what other ingredients should I buy to go with this red and black feast. Well I shall let you know tomorrow.
...and I shall wait in anticipation for the next installment. Just love your snippets, almost as much as I love you! Keep well and in high spirits.....
Posted by: Your SIL | July 19, 2011 at 06:52 AM
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