For lunch my Belle-Mere served herring marinated in thyme, and potatoes in a mustard sauce on the side.
Yes, food again. What else does one do when visiting family in France?
Let me tell you it is true. When we visited French Husband's family we spent the majority of our time doing food related activities. Either we were at the market buying food, or running to the bakery for a baguette, or going down in Belle Mere's basement to select a bottle of wine, or peeling, slicing, dicing, or cooking something.
We spent hours sitting in front of a dining room table, either at French Husband's mother's home, or his Aunts' homes or with friends. Where I set the table. Collected recipes. Licked my lips. Praised the chef. Unbuttoned the top button to my trousers. Tried new things. Nodding for seconds, and washed dishes.
It is a hard life dining on French cuisine.
Being a picky eater is no longer my problem. Though I am not an adventurous eater either. Even if I weren't a vegetarian (One who eats eggs, dairy products and fish.) I wouldn't pop an escargot in my mouth, nor bite into calf's tongue, or devour chocolate covered ants. I am not an adventurous epicurean when it comes to food.
The day before herring for lunch, my Belle Mere served oysters.
I cannot stand oysters other than to look at them in their shells, and a closed shell at that.
I said, no thank you when it came to the oysters. So the next day when she served herring I couldn't say no thank you again… that just wouldn't be polite.
My stomach was cringing, memories of being a picky eater as a child and throwing up in a napkin started to haunt me. Doom was creeping on my plate.
Amazingly enough it was surprisingly delicious. Enough so that I asked for the recipe.
The first thing I did when we came home was buy some smoked herring to try her recipe.
Later as it sat in the refrigerator marinating, Annie came over. I told her about our trip and about the recipes I gathered.
I hardly said the word, "Herring" when she said, "Marinated Herring! Layered with dried thyme, thinly sliced carrots, laurel leaf, sliced raw onion and olive oil. Marinate over night in a sealed glass container. Then serve with boiled potatoes in a mustard vinaigrette. Delicious and good for you too! Oh, and I slice the herring lenghtwise otherwise they are too big."
Annie is a walking French cook book… or maybe…
When you are born French:
Classic French recipes are embedded in your brain, as well as how to tie a scarf, how to stay thin, and look sixty when you are eighty and ninety.
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