Our Canadian blogging friends Denise and Vlad's feet had barely touched French soil, when they called us to come over and have lunch with them. French Husband and I didn't waste anytime and dashed over to their place in Cotignac.
Denise and Vlad can make one feel like the cherry on top of the cake.
Besides serving us a terrific lunch, they both had been to the brocante, and I was anxious to see what they found.
That very lucky day Denise found 1930 wine glasses, with matching champagne and water glasses I could hear Josephine Baker belting out a tune in the background, as well as a darling spouted pottery jug. My fingers would have been itching to grab it and hold it close to heart, if Denise hadn't brought out the first course.
Roasted garlic in a vegetable broth.
I have had roasted garlic before, but never served still intact such as the photo above shows. The broth was an added taste pleasure. Vlad told us to dip our sliced baguette into the broth and then place a clove of garlic on top. Denise served a salad, cheese and wine as well.
Blogging doesn't get better than this… Meeting up and sharing a meal, year after year.
This month we will be meeting up with eleven different people that we have met while blogging, all but two of them we have met before.
Mimi is planning a wedding.
Ladelle is buying a house in France.
Julie and Keith, are coming over to introduce their new baby to us.
Chap and Ashley honeymooning in France,
L. and L. are coming to scope out antiques, while considering to move here too.
…if I am forgetting anyone, please just come in, grab a fork and sit down.
As you can see France's population is increasing and my neighborhood is becoming a feast of good friends, conversation, and delicious food. I might call my blog the new "Welcome Wagon to France."
____________________
Recipe for Roasted Garlic
Take 7 or 8 heads of garlic and cut off the top 1/4 to expose the cloves.
Set the heads of garlic in an oven-proof dish and dot them with butter.
Sprinkle the heads with herbes de Provence and 4 or 5 tablespoons of olive oil.
Add 1 to 1 1/2 cup of vegetable broth, and 1/2 cup of white wine.
Roast in a slow to medium oven for 1 to 1 1/2 hours until the tops of the heads
of garlic start to brown.
Best when eaten warm by picking out the cloves of garlic and spreading them on baguette. or French bread.
Roquefort can be added along with the butter for a little added taste.
Leave a Reply