0 VIN CUIT FROM SWITZERLAND

Today, I'm going to talk about a typical Vaud and Fribourg (two cantons situated in the Western part of Switzerland/Romandy) speciality that is named "Vin Cuit" and "Raisinée", but is also known under the name of "Cougnarde", "Coignarde" or "Poiré"...Although it's name "Vin Cuit" (meaning "cooked wine") is misleading, this 100% natural, deliciously sweet and sour, viscous, thick, sticky, molasses-like, syrupy substance is made from the juice of pressed pears (and sometimes apples) which is then cooked and stirred for around 30 hours over a wood fire, in a big copper cauldron.The preparation is often made between friends, neighbors, or even at...

0 WEEKEND CAT BLOGGING #199

This week, Batman, Reggie, Abigai, Riley and Angel at "Turkey Cats" (USA) are happy to announce that they are hosting Weekend Cat Blogging #199...To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.A cat has absolute emotional honesty:human beings, for one reason or another,may hide their feelings, but a cat does not.~ Ernest Hemingway...

0 LASAGNE - THE DARING BAKERS

Spring has finely arrived and so has the brand new and glamorous site that we, The Daring Bakers, now share together with The Daring Cooks. Our new exchange platform is called The Daring Kitchen and hosts, each month, both cooking and baking events... With almost 2'000 members, this community of mad cooks and bakers is growing fast and welcomes anybody who loves to be in the kitchen and experiment with food. It is such a wonderful thing, so thanks everybody who participated in the creation of this webpage and, especially Ivonne at "Cream Puffs In Venice" (Canada) and Lisa at "La Mia Cucina" (USA) without whom none of this would exist! The March...

0 A WALK IN THE JURA - PART II

Since the Daring Bakers challenge will be posted on the 27th of March, I thought that I'd swap posting days and replace the Wednesday recipe by my usual Friday non-food photo post...So, I hope that you'll enjoy the next batch of pictures (see Part I) I took during my walk in the Jura with my good friend Corin...

0 TRUFFLE OIL

Truffle, that sounds like music to the ears! Who doesn't get all excited when hearing that delightful word full of promises? I'm pretty sure nobody!So, today, I thought that I'd introduce you to a truffle-related goodie dear to my little heart: Truffle Oil. This fascinating gourmet product is incredibly aromatic and so versatile that it is impossible not to immediately fall in love with it...Truffle oil is a high-quality olive oil that has been infused with the flavor of either white (alba truffle/tuber magnatum) or black (tuber melonasporum) truffles. It has an earthy, fragrant, sensual, savory, heady, odoriferous, nostril-filling, head-swelling,...

0 WEEKEND CAT BLOGGING #198

This week, Breadchick and LB at Samantha Black & Mr Tigger at "Life From a Cat’s Perspective" (USA) are happy to announce that they are hosting Weekend Cat Blogging #198...To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.Happy owner, happy cat.Indifferent owner, reclusive cat.~ Chinese Proverb...

0 A WALK IN THE JURA - PART I

Last week my dear friend Corinne invited me to go with her to the Jura. Her plan was to walk a little in the snow, enjoy the fresh air and the spring sunshine. So we went to the Givrine and decided to hike till a chalet in order to drink a coffee as well as sit a little on their terrace...It was a pleasant 9 kilometers promenade which both did us some good. I was really surprised to see so much good quality snow (at least a meter) there was. The landscapes were so stunning that I could not stop using my camera and took many many picture (100 all in all).I had such a great time in the countryside, so I hope you'll enjoy these photos. There will...