The beaver is a proud and noble animal
Notes from a bemused canuck
I was looking forward to going to the Morges Christmas market, even though I had heard conflicting opinions about it. I was very happily surprised. It’s a nice mix of the Montreal Salon des Metiers d’Arts and the Wimpole farm Christmas market. It was also fairly big, with several places I’d have spent more money than would be sensible.
Pictures here: https://www.flubu.com/blog/pictures/morges_dec_2013
Venison steak sandwich with duck foie gras, sautéed onions and truffle salt.
And to provide a nice counterpoint, accompanied with chips it malt vinegar and a pickle.
Penguin + GoPro camera = T3H AWSOMEZ!!!!
Katy, Bean and I went to Chillon yesterday, where we met up with Ryan, Sally, Zoe, Eamonn and Sally’s mom. The kids had a blast, and the adults followed in bemusement. We had mulled wine, ate in the castle hall, watched some dancers and had a good explore of the place. Bean went on a pony ride (which started off well but he didn’t like the ending, when the horse sped up and he started slipping off) and on the ferris wheel at the christmas market. Good day, but would have been better if I weren’t falling ill in the meantime.
All pictures here: https://www.flubu.com/blog/pictures/chillon_dec_2013/
INGREDIENTS
40 large pitted, unstuffed olives
1 1/2 cups gin
6 3×1′ strips lemon zest (yellow part only)
1/4 cup dry vermouth
2 tablespoons fresh lime juice
PREPARATION
Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.
