Podcasts about provencal

This is the weekly columnSpring is here. What wines are especially suited for the warming days and the return of plants from dormancy? There are many happy choices.Bright acidity, floral aromatics, freshness, lightness, and lower alcohol are hallmarks of wines that pair with the dynamic character of the season. Here are some classic suggestions:• Sauvignon blanc. New Zealand efforts burst with lime and passionfruit and aromas of freshly mowed grass. Efforts from France's Loire Valley lean more toward flinty minerality. West Coast sauv blancs can be silky with notes of honeydew melon. All work with spring salads, seafood, goat cheese.• Riesling. Dry versions from Germany's Mosel region deliver floral aromas and crisp apple, sometimes honeysuckle and nectarine. Very versatile. Pair with a picnic.• Vinho verde. Portugal's light, high acidity, slightly effervescent, lower alcohol wine is another picnic pleaser with citrus and apple notes. Seafood is classic pairing, so is a fresh tomato and cucumber salad. It also pairs well with spicy foods. Serve well chilled.• Dry rosé. Of course. Provencal styles deliver strawberry, watermelon, lemon-lime, grapefruit, delicate whiffs of roses and other flowers. Light bodied, crisp, refreshing. Another very versatile food wine and can be enjoyed sipped by itself during a lovely spring afternoon.• Pinot noir. The light red is versatile. Enjoy ripe strawberry flavors amid silky tannins.• Gamay. These wines from France's Beaujolais can be slightly chilled. They deliver vibrant flavors of strawberry, raspberry, cherry, and cranberry. Thanks to carbonic maceration—where fermentation begins inside the intact berry in an oxygen-free tank—you also may get banana, kirsch, or bubblegum. Usually light bodied with good acidity, low tannins, low alcohol, silky mouthfeel, refreshing. Another very versatile food pairing wine.Not all wines are well suited for spring. Wines to think twice about before opening:• Heavy, full-bodied reds. Grippy tannins and higher alcohol of cabernet sauvignon, syrah/shiraz, mourvèdre can make them awkward springtime wines.• Mass-market blends with residual sugar. With candied fruit flavors, thick, syrupy textures, and elevated alcohol they are not sprightly in spring. Or any season, some would argue.• Heavy-oaked chardonnays and viogniers. Butter and vanilla notes easily overpower spring's lighter fare. Save those for winter.Tasting notes:• Rabble Sauvignon Blanc, Central Coast 2022: Nuanced, balanced, impressive interplay of tartness and hint of sweetness with plenty of fruitiness. $18-21 Link to my review• Mendes & Symington Monção e Melgaço Contacto Alvarinho Vinho Verde DOC 2023: Bright, refreshing, great minerality, outstanding quality. $22-27 Link to my review• Maison Sainte Marguerite Symphonie Rosé, Côtes de Provence 2022: Elegant, refined, classic, harmonious Provence rosé. Finesse, freshness with minerality, bright acidity. $24-28 Link to my reviewLast roundA book fell on my head. I can only blame my shelf. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Podcast Summary: Kasie Provencal I met Kasie in Punta Cana. She showed me kindness. We traveled together out of the country and again, she showed me kindness. She literally almost "held my hand" to teach me the most efficient ways to travel during our journey. She "does" what "Most People Don't". There was no benefit to her being nice to me. There were not any expectations. She simply wanted to help make my experience better.In this episode of Most People Don't... But You Do, Bart Berkey interviews Kasie Provencal, owner of Pro Tour and Cruises, a travel company specializing in group travel experiences. We discuss her journey into the travel industry, the power of creating lasting memories, the importance of removing blinders in life, and how kindness fuels her mission. They also introduce the upcoming Kindness Cruise, an initiative born from Kasie's passion for bringing people together in meaningful ways. She found her calling in travel after realizing the power of designing and facilitating unforgettable experiences. Memories last far longer than material possessions—investing in experiences fosters deeper connections and personal growth. Her career took off because she refused to let great ideas sit on the shelf. She recognized gaps in customer service in the travel industry and built her business by addressing those needs. She took the initiative to turn the Kindness Conference into a year-round effort, leading to the Kindness Cruise.THE KINDNESS CRUISE The Kindness Cruise will be an eight-day experience on the brand-new Norwegian Aqua, sailing in December. It's designed for people who want to recharge, immerse themselves in kindness-focused discussions, and connect with like-minded individuals. Activities include group dinners, guided workshops, and opportunities to reflect on and amplify kindness in life and business.

Mháire hat einer fantastischen Besetzung von Spielenden Vampire in Südfrankreich gespielt. Wir werden das als lose Reihe von One Shots mit teils gleichbleibender, teils wechselnder Besetzung fortsetzen. Dieser Podcast ist die unbearbeitete Tonspur des Streams.

What happens when you're enjoying a typical night over at the pad with the boys and all of a sudden Kyle walks through the dude den door wearing a set of authentic 18th century Provencal undergarments, opaque and as ornate as a tea time doily? I can't explain what came over me, it was as if I was possessed by Beelzebub himself. I shan't recount the acts I committed towards Kyle, my beloved bro. In retrospect, my therapist reassured me that it was only a case of hallucinations caused by rapid onset schizophrenia as a result of consuming an irresponsible amount of the All Serious Subjects (ASS) podcast on my favorite streaming platform. Consequently, I bit my thumb at her and continued on with enjoying the questionable at best thoughts of West Virginia's favorite mentally challenged comedy duo Adam & John.

This is a beautiful Provencal-style house for sale, marketed as a sole agent with the support of Keller Williams Realty. 250 sqm property on a 2,500 meters plot. Located near the picturesque village of Saint-Jeannet, 20 min away from Nice, French Riviera. Check it out ! https://dimino.agentkw.fr/annonces/sublime-maison-neo-provencale-a-saint-jeannet-vue-mer-et-collines/6737702b010dc4029304c7a9 I am Jean-Christophe DIMINO, your kw buyer agent in France (French Riviera) website

The author and film-maker Marcel Pagnol is inextricably linked with Marseille – where he lived, set some of his early works and is buried – and with the Provencal countryside around the city.  The area's garrigue landscape provides the backdrop to his popular autobiographical works, La Gloire de Mon Père (My Father's Glory) and Le Château de Ma Mère (My Mother's Castle) and is also the setting for his gripping novels, Jean de Florette and Manon des Sources.  This episode gives a little biographical information, an idea of where to ‘find' him in the area today and some appetite-whetting snippets of his work. Reading Suggestions Autobiographical works My Father's Glory and My Mother's Castle (double volume) 3 Plays set in Marseille (in French) Marius Fanny César   Two novels set in Provence Jean de Florette and Manon des Sources (double volume)   Links for this post Information on walks in Marcel Pagnol territory     

This post introduces you to two great pleasures in this Provencal city: Marseille food and Marseille shopping, beginning with the signature dishes and key ingredients of the city's cuisine, plus a few ideas on where to look for restaurants. Then, we outline key items to buy as souvenirs of Marseille, followed by a rundown of the city's main shopping areas and what you can expect to find in each one.   Reading Suggestions Garlic, Mint and Sweet Basil by Jean-Claude Izzo The Marseille Caper by Peter Mayle   Links for this post More Information  Foodie Guide to Marseille     Shopping in the Le Panier district    Eating out in the Le Panier district  Information on Cours Julien    Santons of Provence    Shops and places to visit Bar de la Marine  Musee du Savon de Marseille de la Licorne    La Cure Gourmande   Olympique de Marseille Souvenir Shop  Torrefaction Noailles   Maison de la Boule  Maison Yellow   Santons Village in Aubagne   3 Santons shops in Marseille  Escoffier   Arterra   Marcel Carbonel     City Breaks: all the history and culture you'd research for yourself if you had the time! Check our website to find more episodes from our Marseille series or to browse our back catalogue of other cities which are well worth visiting: https://www.citybreakspodcast.co.uk We love to receive your comments and suggestions!  You can e mail us at citybreaks@citybreakspodcast.co.uk And if you like what you hear, please do post comments or a review wherever you downloaded this episode.  That would be very much appreciated!   

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life.  It turned out to be a complete culinary and culture shock that ended up inspiring his appreciation for the local food culture and its winemaking traditions. Steve Hoffman's latest book is A Season for That: Lost and Found in the Other Southern France. Then, we talk with author Rebekah Peppler about her connection to the South of France and its Provencal cuisine, which is the inspiration for her cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. She walks us through Provencal dishes from tapenades to bouillabaisse, and she leaves us with her recipe for Mussels in Aioli. Broadcast dates for this episode:July 19, 2024 (originally aired)

Today, i'm talking about a charming property listing of mine. This artist's residence, as a private hamlet, is located near a small village around Fayence in South of France (Var Department). This 478 sqm provencal mas comprises two main farmhouses surrounded by outbuildings (caretaker's cottage, guest house, tower rooftop, workshop and more). Set in 3 hectares of parklands with swimming pool, boules pitch and tennis court, this house offers around ten bedrooms. Horses could be accommodated in the park ! I am your buyer agent on the French Riviera ! Website : https://dimino.agentkw.fr/ and https://www.avenuegustavev.com/en/producteur Download my kw mobile app: https://app.kw.com/KW2EFS80H

Welcome everyone to our show! This week we are talking about the history of Mascots! This history is tough to pin down as the definition of 'mascots' has morphed and changed over time. Starting in early Provencal, or Occitan, history it was a term used for a witch. Later changing to a being, or item, that could change your fortune; a good luck charm. It was not until the comic Operetta "La Mascotte" hit the stages of France in 1881 that the word full entered the lexicon of French and English speakers. That Opera also, allowed Macotte's to be humans, and not just tickets or animals. As the word, and idea, made its way to America it began to morph again. Especially superstitious baseball Players took hold of this word and would find other humans, usually children, to be their mascots and bring them luck. Honestly, the history is pretty sad here. If you would like to know more listen in and find out this weird and fascinating history. Thank you Isaac LeSage for the amazing theme music. Find his music wherever you listen. Visit oceasoutdoors.com today to find the greatest waterproof blankets in existence, as well as other outdoor adventure needs. --- Send in a voice message: https://podcasters.spotify.com/pod/show/howdidwepod/message Support this podcast: https://podcasters.spotify.com/pod/show/howdidwepod/support

What's French for "hanging with Dani"? Today I'm at Salernes in France where I head to the market, fall in love with everything and buy a rabbit I'm not quite sure what to do with. Listen in as I tackle butchery, offal extraction and braising in a delightful Provencal kitchen. Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Bienvenue à Marseille. Welcome to Marseille, the lively southern French city whose name rhymes with 'soleil'.   There's beauty in the Old Port and the stunning coastline, there's history and culture a-plenty in the museums, there's a Provencal feel - boules and bouillabaisse - overlaid with a vibrant multi-ethnic mix.  There's a little grit too, for this is the home of Marseille Noir crime fiction and the notorious Château d'If so graphically portrayed in The Count of Monte Cristo.   This introductory episode will help you get your bearings and pick up the basic facts which underpin everything. As the French say, 'On y va!' - Let's go! Links and Reading  Three useful websites for tourist Marseille Tourist Office    Marseille Tourisme.fr    About France: a short guide to Marseille   3 Guide Books The Rough Guide to Provence and the Côte d'Azur Marseille Travel Guide by Angela J Rea Marseille Travel Guide by Betty Vanslyke       4 books on Marseille Culture    The Wicked City The many cultures of Marseille by Nicholas Hewitt     Garlic, Mint and Sweet Basil by Jean-Claude Izzo      Unveiling Marseille Your Insider's Guide to the Multicultural Marvel by Tailored Travel Guides  Taste the World in Marseille by Vérane Frédiani  City Breaks: all the history and culture you'd research for yourself if you had the time! Check our website to find more episodes from our Marseille series or to browse our back catalogue of other cities which are well worth visiting: https://www.citybreakspodcast.co.uk We love to receive your comments and suggestions!  You can e mail us at citybreaks@citybreakspodcast.co.uk And if you like what you hear, please do post comments or a review wherever you downloaded this episode.  That would be very much appreciated!   

Get ready to embark on a journey to Provence, where the sun-kissed landscapes, rich traditions, and artisanal wonders await!  In the latest episode of the Eat the Damn Bread, host Colet Williams is joined by the enchanting Cynthia Moos from Best French Forever to share tales of curated experiences that transport you to the heart of Provence.   In this episode: Rediscover the essence of life with Colet's mission to strike the perfect balance between responsibility and joy. Join Cynthia, a Provence native, on her journey from the picturesque landscapes of Provence to curating artisanal seasonal boxes for her company, Best French Forever. Dive into the sensorial magic of Cynthia's curated boxes, designed to transport you to Provence through authentic provincial pieces. Explore the art of creating everyday experiences, infusing the French culture into your daily routines with Best French Forever. Understand why Provence holds a special place in Cynthia's heart, as she unveils the unique cultural aspects, traditions, and the slower pace of life compared to Paris. Cynthia's personal recommendations for exploring Provence, from charming villages like Eygalières to immersive cultural experiences.   Useful Resources: Subscribe to The Edit is your link to a well-lived life. Get 'The Edit' and give your inbox an instant makeover with the help of our coveted weekly digital magazine.  Connect with us on Instagram Follow Best French Forever on Instagram to get a sneak peek into Provencal delights! Order a box from Best French Forever Take your own Provencal journey with Colet and the Eat the Damn Bread community on The Curated Retreat-Provence 2024:  www.thecuratedreatreat.com/provence   Keep Listening, You May Enjoy: Episode 63: Skip Paris and Visit Menton, France Episode 51: Traveling to France Could Make You Healthier and Happier   Show Some Love Enjoyed the episode? Why not leave a glowing  review for Eat the Damn Bread on Apple Podcasts or your favorite platform!   Thanks for listening. We will chat again next Tuesday! Until then, don't forget to 'Eat the Damn Bread!'

Bonjour ! I am Lucille Pialot, a French Fashion designer from the South of France. Aujourd'hui I am going to share with you my story and present my Provençal lifestyle brand Pastisse.I believe that our Love memories are treasurable and Pastisse is about sharing my passion.With Pastisse, Lucille Pialot shares her personal story and her endless Passion for French Textiles. Deeply marked by her childhood in Provence and her unique weaving family craftsmanship heritage, Lucille's mission is to preserve and pass on her savoir-faire to the future generations.Through her designs and collections, Lucille Pialot builds authentic stories around her Provencal inspirations. The Mediterranean culture of getting together is central in her vision. With Pastisse, she wants to encourage kindness and attention to always bring you positive emotions.Pastisse is a print and color brand. Pastisse is the artistic expression of Lucille Pialot and her Joie de Vivre. Years of studio experience in the luxury industry and a rich textile family history helped Lucille Pialot to develop a very personal creative vision and a real technical expertise. She imagines stories made of patterns and prints for a variety of Textile objects. The color combinations and her modern drawing style are the reflection of her aesthetic universe. Each pattern is drawn by hand, imagined as a unique and treasurable painting.For Pastisse, Lucille Pialot combines her story of an authentic beauty of the South with a modern design practice, focusing on bringing a positive social and environmental contribution to the community. Pastisse is about navigating between tradition and modernity, to create beauty and good, meaningfully.Pastisse is simply about Love and celebrations. Deeply attached to relationships, Lucille values self-love and care for others. Inspired by the generous hosting culture and the lifestyle of Provence, she creates Textiles that encourage one another to spend meaningful moments together. With Pastisse she wants to encourage you to be creative and find your own inspiration. Pastisse is about creating your personal story.Follow my story in Provence on Instagram : @pastisse.soleilDiscover my brand online : pastisse-soleil.comSupport the show

 In this episode of the Join Us in France Travel Podcast, Annie Sargent and Elyse Rivin guide you through the picturesque landscapes of Saint-Rémy-de-Provence and the ancient ruins of Glanum. Located in the heart of Provence, Saint-Rémy is not just another charming town; it's a place deeply rooted in history and culture. Known as the birthplace of Nostradamus and the residence of Vincent van Gogh during one of his most creative phases, the town offers an irresistible blend of cultural richness and Provencal charm. Just a short distance away is Glanum, a fascinating archaeological site that transports you back to the Greco-Roman era. Rediscovered in 1920, the well-preserved ruins provide a captivating glimpse into ancient civilizations and include architectural marvels like a triumphal arch and a cenotaph. One of the key questions we tackle in this episode is whether you should base your travels out of Saint-Rémy. The town's strategic location, near cities like Arles, Avignon, and Cavaillon, makes it an ideal hub for experiencing the magic of a small Provençal town. Plus, it is part of the National Regional Park of the Alpilles, boasting excellent infrastructure that includes a variety of comfortable hotels and delightful restaurants. Another highlight of the episode is a PSA from Annie about the potential pitfalls of buying nougat from street vendors. A seemingly trivial subject that can make a significant difference in your travel experience, so you'll want to hear what she has to say.  We also delve into practical matters like renting an electric or hybrid car for your next trip to France. Starting 48 minutes into the episode, we discuss the ins and outs of ChargeMap Pass—a convenient solution for electric vehicle charging across France. All the necessary details are covered, from purchasing the RFID card for 19.90€ to the actual charging costs. Whether you're captivated by history, nature, or simply keen on experiencing the Provençal lifestyle, Saint-Rémy and Glanum offer a range of activities and festivals to indulge in. So buckle up for an enlightening journey to these must-visit spots on your French itinerary.  Table of Contents for this Episode Today on the podcast Podcast supporters Should I rent an electric car when visiting France? Annie and Elyse Saint Rémy de Provence Provençal life good and bad Tourism in Saint Rémy Prince Albert of Monaco is the senior of Saint Rémy Arrive Early for Market Day Buying nougat from the market Saint Rémy is the Birth place of Nostradamus Saint Rémy the place stop before going South into the Alpilles Should I base myself out of Saint Rémy de Provence to visit Provence? Antique Roman Site – Glanum Named after a Celtic God Then came the Greeks The Romans take over Arc de Triomphe and Cenotaphe you can see from the road Visiting Saint-Rémy with kids Saint-Paul-de-Mausole asylum in Saint-Rémy-de-Provence Thank you Patrons New patrons this week French History Brief about Nostradamus Itinerary Consultation Services Self-guided GPS Tour on the VoiceMap app. Review of one of the Tours The Travel Question of the Week Types of Electric Car Chargers The ChargeMap App Next week on the podcast Copyright More episodes about Provence  

Bentornati al podcast “Storie di Celti intorno al fuoco” un podcast realizzato dalla Celtic Harp International Academy in collaborazione con English Galore School.  In questa puntata torniamo a parlare di come alcuni archetipi narrativi si ritrovano in posti molto diversi tra loro e per farlo abbiamo scelto la figura del trickster, l'imbroglione divino, che è presente dapprima in molte mitologie e poi in una innumerevole quantità di racconti popolari. Un viaggio nel folklore che parte dall'Irlanda, con il magico púca, fino ad arrivare in Piemonte, in cui i nostri due ospiti speciali, Anna Giordano e Chiara Giordano ci accompagneranno alla scoperta di masche e sarvan, con racconti popolari delle valli piemontesi.  Le musiche che ci accompagnano in questa puntata sono a cura di Elisa Petruccelli per la sigla e dei Celtic Strings e Adriano Sangineto nelle registrazioni live del nostro Festival Internazionale di Arpa Celtica di Pamparato, 5a edizione, svoltosi a luglio 2023.  Visita il nostro sito e seguici sui social: https://www.celticharpacademy.com/ https://englishgalore.school Facebook: https://www.facebook.com/storiedicelti https://www.facebook.com/celticharpacademy https://www.facebook.com/EnglishGaloreSchool Instagram: https://www.instagram.com/storiedicelti/ https://www.instagram.com/celticharpacademy/ https://www.instagram.com/englishgaloreschool/ Bibliografia: Mackillop, James, Myths and Legends of the Celts, Penguin Books, 2005 Mackillop, James, A Dictionary of Celtic Mythology, Oxford University Press W. B. Yeats, Fairy and Folktales of the Irish Peasantry, Graphic Art Books, 1888, 2021 Delpiano Franco, Giuliano Fausto, Masche Fäie Servan, Primalpe, 2011 Lunardon Fernande Borney, Lassù qualcuno racconta. Storia di Cuneo e panorama socio-economico Comunecazione, 1983 Viberti Pier Giorgio, Storie di Masche Piemontesi, Edizioni La Libreria di Demetra, 1999 Cosio Tavio, Roche Servan e Masche. Leggende d'Oc di Melle e media Valle Variata, Ediciouns Coumboscuro Cèntre Provencal, 1984 Musica: The Humours of Ballymanus (Elisa Petruccelli) Toureendarby Polka (Celtic Strings) Banshee Reel (Celtic Strings) Branle d'Ecosse (Adriano Sangineto) Performer: Elisa Petruccelli, Celtic Strings, Adriano Sangineto  Testi di Anna Giordano, Chiara Giordano e Paolo Rolfo Editing di Valentino Barbareschi Copyright Paolo Rolfo, Elisa Petruccelli, Anna Giordano, Chiara Giordano, Celtic Strings, Adriano Sangineto e Celtic Harp International Academy 

Welcome to Fabulously Delicious, The French Food Podcast, a delectable journey into the world of French cuisine. In this episode, we dive into the aromatic allure of garlic in French cooking and its significance in France. Join us as we explore the rich history and culinary traditions surrounding this beloved herb, unraveling its cultural importance and unique flavors. As part of our captivating series on the A to Z of French Herbs, this episode is an enchanting gastronomic adventure. Immerse yourself in the tantalizing tales of garlic's role in French culinary masterpieces, from rustic Provencal dishes to delicate Parisian delicacies. Moreover, we are thrilled to announce that this episode is the inaugural installment of Fabulously Delicious on the esteemed Evergreen Podcast network. Join our host Andrew Prior as they guide you through the captivating world of French cuisine, sharing insider tips, delightful anecdotes, and inspiring stories from renowned chefs and food enthusiasts. Tune in to this episode of Fabulously Delicious, The French Food Podcast, and unravel the secrets of garlic, a cherished ingredient that elevates French cuisine to extraordinary heights. Get ready to embark on a mouthwatering journey that will leave you craving for more! If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498  Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf  Merci beaucoup and bon app! Website: https://www.andrewpriorfabulously.com  Instagram: https://www.instagram.com/andrewpriorfabulously Facebook: https://www.facebook.com/AndrewPriorFabulously  YouTube: https://www.youtube.com/andrewprior 

Christi & Alex have a coppery pink wine in their glasses & it's date night in the basement! What smells like white flowers? What does a white flower smell like? And what does Christi mean when she says she goes to the garden to "pinch off"? All this & More on when you grab a glass, pop in the earbuds and Drink Something AMAZING!..Alex has also added a cool link below the wine description where you can go straight to Wine.com to buy the wine! If you haven't got a local wineshop, just click the link "   | Buy This Wine! "!.....Domaines Ott BY.OTT Rose 2018Cotes de Provence, Provence, South of France, France58% Grenache 30% Cinsault 10% Syrah 2% Mourvèdre13% abvWW 91 W&S 91$26.99 average price Buy This Wine!Winemaker NotesPale and pretty in crystal-clear pink with orange undertones. The nose is delicate and fruity with notes of white peach and apricot mixed with passion fruit and mango. The taste is full, fresh and crisp with echoes of the fruity aroma amplified by citrus zest and sweet spices (cinnamon and cardamom).Domaine Ott WineryIn 1896, after a tour of France's many vineyards, Marcel Ott, a young graduate in agronomy engineering, finally found an estate that inspired him. To set the scene, we are in Provence. The Mediterranean is lapping at the shore a mere stone's throw away... In these parts, growing vines is the legacy of ancient times. Alas, a short while before Marcel Ott's discovery, phylloxera had wreaked havoc on the vines. The land was cheaper, but the vineyards would have to be replanted. The wine had lost a great deal of its soul in the vineyard's reconstruction. Marcel Ott bought several estates and began renovating them with the determined ambition to create great Provencal wines from noble grape varieties. Today, 120 years later, cousins Christian and Jean-François Ott dedicate their life to their ancestor's love for the site. In 2004, Domaines Ott joined Louis Roederer and its fabulous selection of wine craftsmen.Christian and Jean-François run three estates: Château de Selle, Clos Mireille (both Côtes de Provence) and Château Romassan (Bandol). Each of these properties has its own individual charm and personality. Each can be proud of their extremely elegant rosé, red and white wines.Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Matt Provencal joins the podcast for a chat before we all head into Ghostbusters Day!  Ghostbusters podcast fans may remember Matt as one of the hosts of the Cross the Streams Radio Show – a Ghostbusters podcast that broke ground in a time when podcast platforms didn't even really exist yet! Matt is a videographer, editor and director, and joins the show to discuss Ghostbusters collecting, Canadian cultural impact and voices in the Ghostbusters Fandom, tales of his old show and their interviews with Dan Aykroyd and Ernie Hudson, his forthcoming Ghostbusters Afterlife VHS remastering project, and more!  Plus find out about all that's happened in London in the last week related to Ghostbusters: Firehouse (without spoilers), merch updates, and Ghostbusters Day predictions! Special Thanks & Credits Logo / Cover Art - Brendan Pearce, Badoochi Studios, @badoochistudios Theme Song - "Ghostbusters" by MAGNAVOX

This week on the podcast, I welcomed Haley Provencal back onto the show. Haley is one of my close friends, as well as a former D2 softball player at Valdosta State. On this episode, we discussed a typical day in the life of a college athlete. Timestamps: 00:00 Introduction 01:48 Life as a College Athlete 06:39 Time Management and Conditioning for College Athletes 09:10 Typical Day in the Life/Lessons and Adjustments 17:25 Is it worth it? 18:42 The Role of Structure in Sports and After Sports 19:43 Conclusion I hope y'all enjoy! -GB

On this episode of the "Live with Grace" podcast, we are joined by Haley Provencal, a former D2 softball player at Valdosta State, and also my roommate this year & one of my best friends. Today on the show, we will be discussing the mental toll of college athletics—the unseen challenges that affect college athletes every day. We will learn about some of the experiences and the challenges Haley has endured, taking lessons from her experiences that we can apply to our own lives to help us better ourselves and get the most out of our experiences. The episode covers a range of topics including: —Mental battles athletes/people face —Leaning on your faith —The trap of perfectionism —Anxiety —How mental battles/pressure can push some people to lose love for their sport —Discovering purpose and finding identity outside of sports —Hope for future generations "It does get better... it does. It takes a minute, but it does." -Haley Provencal Thanks for listening, I hope y'all enjoy

Welcome to the Instant Trivia podcast episode 757, where we ask the best trivia on the Internet. Round 1. Category: Ends In "Th" 1: A mass of bubbles on top of hot chocolate. froth. 2: Something enormous in size, such as the land animal mentioned in the book of Job. a behemoth. 3: A scarce supply, or a shortage of food. dearth. 4: Foam. froth. 5: This type of bomber is designed to prevent detection by radar. stealth. Round 2. Category: Crosby, Stills, Nash And Young 1: "Woodstock", the group's first hit together, was written by this onetime gal pal of Graham Nash. Joni Mitchell. 2: Stills and Young came from Buffalo Springfield, Nash from The Hollies and Crosby flew off from this group. The Byrds. 3: In 1997 Crosby, Stills and Nash performed at this university to commemorate the 27th anniv. of the shootings there. Kent State. 4: David Crosby made big news when it was revealed that he fathered this rocker and Julie Cypher's 2 children. Melissa Etheridge. 5: (Hello everybody, I'm Graham Nash) With an eye on the new millennium, our 2000 tour was dubbed this. "CSNY: 2K". Round 3. Category: Musical Terms 1: It's the kind of singing produced by an adult male in a higher than normal register. falsetto. 2: If you don't want to "mezz" around with the longer term, you can call these singers "mezzos" for short. mezzo-soprano. 3: From the old Provencal verb balar, meaning "to dance", it's a narrative poem of folk origin that is sung. ballad. 4: These Cuban gourd instruments can be made of Bakelite filled w/lead shot for a stronger sound. maracas. 5: In musical notation, this is a curved line grouping notes and indicating they're played together smoothly. a slur. Round 4. Category: File Under "T" 1: On the night of April 14-15, 1912 this ship sank in the north Atlantic. Titanic. 2: It's the name of a national monument in the Salt River Valley in Arizona, kimosabe. Tonto National Monument. 3: In 1941 Congress reset the day on which this annual holiday is observed. Thanksgiving. 4: He was sent to bring Isolde to Cornwall to marry his uncle, King Mark. Tristan. 5: It's defined as a small, shallow drum with a single head and metallic jingles in its rim. a tambourine. Round 5. Category: 1962 1: It topped the pop charts in the summer of '62:. "The Stripper" (by David Rose). 2: Rumors surfaced among Cubans in America that this premier had remarried, but they've never been confirmed. Fidel Castro. 3: Pope John XXIII opened this historic meeting in St. Peter's Basilica on October 11. the Second Vatican Council (Vatican II). 4: On July 3 Charles De Gaulle proclaimed the independence of this African country. Algeria. 5: There were requiems for this author of "Requiem for a Nun" after he died July 6. William Faulkner. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

Anya chats with Chef Jean-Francis Quaglia of Provence about Provencal cooking, almost 30 years of running restaurants, and what's coming up for this southern French hotspot.

Oliver Knight seems destined to be among the next cohort of young British riders to enter the elite UCI WorldTour. He ended last season by racing as an apprentice with the UAE Team Emirates squad led by two-time Tour de France winner Tadej Pogacar and now seeks a professional contract. We caught up with Knight in January 2023 on the day he returned to Aix, the Provencal town he has called home for the last four years since moving there, alone, as a teenager, to race for the French amateur team, Aix-en-Provence. We discuss acclimatisation, resilience, language lessons and professionalism. Knight describes joining the Team MK club in Milton Keynes and following his father into the ranks of shop team Corley Cycles. He discusses his two years with the HMT Hospitals squad, arguably the most professional junior team the sport has seen, and racing in Spain for the first time.  Physical performance is critical to a competitive cyclist. Knight reveals his fascination with training methods in a data-driven age and celebrates the value of a long-term relationship with his coach. He shares the pain of injury, the responsibility of leadership, the importance of camaraderie and the fleeting ecstasy of victory.  Knight is supported by The Rayner Foundation, a charity helping young British riders to pursue their dream of turning professional by racing abroad. In 2018, Phil Jones, Brother UK's Managing Director, raised around £20,000 for the charity by riding the entire route of the Tour of Britain one day ahead of the race.

Oliver Knight seems certain to be among the next cohort of young British riders to enter the elite UCI WorldTour. He ended last season by racing as an apprentice with the UAE Team Emirates squad led by two-time Tour de France winner Tadej Pogacar and now seeks a professional contract. We caught up with Knight in January 2023 on the day he returned to Aix, the Provencal town he has called home for the last four years since moving there, alone, as a teenager, to race for the French amateur team, Aix-en-Provence. We discuss acclimatisation, resilience, language lessons and professionalism. Knight describes joining the Team MK club in Milton Keynes and following his father into the ranks of shop team Corley Cycles. He discusses his two years with the HMT Hospitals squad, arguably the most professional junior team the sport has seen, and racing in Spain for the first time.  Physical performance is critical to a competitive cyclist. Knight reveals his fascination with training methods in a data-driven age and celebrates the value of a long-term relationship with his coach. He shares the pain of injury, the responsibility of leadership, the importance of camaraderie and the fleeting ecstasy of victory.  Knight is supported by The Rayner Foundation, a charity helping young British riders to pursue their dream of turning professional by racing abroad. In 2018, Phil Jones, Brother UK's Managing Director, raised around £20,000 for the charity by riding the entire route of the Tour of Britain one day ahead of the race.

In this episode, artist and designer Sierra Provencal joins me to discuss “Building a Second Brain” and other digital systems so you can free up more time for your creative work.

Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer! Get the Provencal Tartine recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Samedi soir, au FME, il se passe toujours des choses inattendues. On se fait donc un podcast avec un professionnel de l'industrie musicale en France, plus précisément à Marseille, et on jase avec l'humoriste québécois, Jean-François Provençal. Deux personnes bien différentes, mais qui réussiront à trouver, au final, plein d'atomes crochus. Ça part dans tous les sens. Accrochez-vous!

Themen: Das Geschäft mit der Energieangst [00:17 Min.] | Haltbarkeit von Schuhsohlen [07:50 Min.] | Cappuccino-to-go im Geschmackstest [15:26 Min.] | Hogräfer&Bínkenstein: Küche Provencal [22:42 Min.]

In this episode, I interview Nicky Ginsberg, a life force in the international art world and creator of the NG Art Residency and Gallery here in Provence. The residency is an opportunity for creatives worldwide to come and work in Provence and, in 2022, celebrate five years of being here in Provence. The location is a converted 17th-century Provençal olive mill providing a gallery, working and residential space in the Provencal countryside. Nicky describes how she came to create the residency, the creators who have been here, and the opportunities for anyone who'd also like to experience the NG Art Residency.

Hi there and welcome! Today I'm delighted to be arts calling J. Simon Harris! About J: J. Simon Harris lives in Raleigh, North Carolina, with his wife Ashley, their son Luke, and their dogs Hallie and Lucy. In addition to literature and poetry, he loves science (and works as a scientist), videogames, movies, the outdoors, and most of all spending time with his family. He has translated poetry into English from Italian, Spanish, Ancient Greek, Old English, and Provencal. His translation of Dante's Inferno in terza rima is now available on the Amazon Store. He is currently working on a translation of Dante's Vita Nuova, and a translation of Homer's Iliad in hexameter verse (and of course, he's eager to start work on Purgatory). Much of his work, including translations and original poetry, is showcased on his blog (www.jsimonharris.com) Purchase the new translation of Dante's Inferno here: https://www.amazon.com/dp/B09X2686G5/ Lemnos, a novel, now available on Amazon: https://www.amazon.com/gp/product/B01M07II5P Purchase the Pablo Neruda translation by J! https://www.amazon.com/gp/product/B0848P6BN9 -- Arts Calling is produced by Jaime Alejandro at cruzfolio.com. If you like the show: consider reviewing the podcast and sharing it with those who love the arts, your support truly makes a difference! Check out cruzfolio.com for more podcasts about the arts and original content! Make art. Much love, j

Hey, this has been a long time coming but I finally sit down with Valley Raiders FC goalkeeper Mani Provencal to discuss sports, lifestyle and growing up on the Islands.

What made the Provencal sages write critiques of the greatest rabbinic scholars? Why did the Baal Hamaor never wear Tzitzis? Which sefer was written entirely by angels -  And was it accepted halachically? Why was the Ravaad imprisoned?

Do you know what today's word "a la Provencal" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2021

Provençal Millefeuille and Foie Gras Deviled Eggs with Camilla FurmanDuring lockdown, we all had to get creative in the kitchen – and Camilla Furman really put herself to the test in creating these wow-worthy haute cuisine recipes. Rich foie gras-stuffed deviled eggs and a creamy Provençal millefeuille with duck require precision-driven pairings to keep toppling their balance. Emily goes with a simple, herbaceous cheese, while Caroline looks west for a Burgundian wine that rises to the challenge.Recipe:Millefeuille ProvencalBy Camilla R FurmanIngredients:Aubergine (eggplant) sliced thinly and grilled 1-2 slices per millefeuilleRed Peppers roasted and chopped1-2 Tablespoon per millefeuilleDuck or Beef (shredded without clumps of fat!)2-3 spoonful's per millefeuilleMushroom, Spinach, Cream Sauce * Recipe below1-2 spoonful's per millefeuilleCourgette (zucchini) sliced thinly and grilled3-4 slices per millefeuilleTomato1 slice per millefeuilleAubergine (eggplant) chopped2 slices per millefeuilleParmesan Cheese shredded1/8 C per millefeuilleBasil Topsone per millefeuilleSalt/pepper/granulated garlicFresh thyme, oregano, chives, chopped basil*Mushroom/Spinach/Cream LayerThis part should be made a day ahead, or at least several hours before you plan on assembling the millefeuilles.600g of sliced mushrooms300g of frozen spinach½ onion chopped fine150g of Philadelphia Cream Cheese (but you could use mascarpone too)2 T Salted butter1 Clove pressed garlicSaute mushrooms in butter. Add onion and cook until translucent. Add spinach and garlic and cook until most liquid from the mushrooms and spinach is released. Drain excess liquid or simmer until most moisture is gone. You may need to both drain and simmer! Add cream cheese. This mixture should not be runny, but rather stiff. Season to taste.Assemble the MillefeuillesSelect small round metal molds to layer the ingredients. These millefeuilles are very filling, so small is fine! Put all the molds in a baking dish. This dish is best when assembled one day, and baked the next day.Layer 1: Start by placing a strudy single round of grilled aubergine on the bottom of the mold. If it doesn't cover the bottom, without coming up the sides of the mold, add strips of aubergine to make a complete base for the rest of the ingredients. Season this layer with salt, pepper and granulated garlic, and chopped basil and thyme.Layer 2: Add a sprinkling of roasted red peppers over the seasoned aubergine. Be judicious in the amount you use, it can be overpowering! I tend to “sprinkle” it to be sure every bite gets a piece of pepper, but not to completely cover over the aubergine.Layer 3: Take your prepared meat, season it with salt and pepper, thyme and chives, and completely cover the peppers and aubergine.Layer 4: Spoon in the mushroom/spinach mixture to cover the meatLayer 5: Season the courgetti with salt and pepper and granulated garlic and cover the mushroom spinach layer.Layer 6: Add a seasoned (salt, pepper, oregano, basil) tomato sliceLayer 7: Top with chopped and seasoned grilled aubergine. Use mold presser to press the layers together without letting it squeeze out the bottom.Bake at 190C (375F) for 30 min (or until completely warmed through and through)Use the presser to push out the millefeuille from the form unto a plate and top with shredded parmesan cheese and basil top.Serve with Ratatouille and puree de Celeriac (you can look up the recipes for these!)If you want to make into a lasagna you can layer it in a baking pan, but add mozzarella cheese to hold it together better!Recipe:Foie Gras Deviled Eggs with Raspberry Flavor PearlsBy Camilla R Furman6 Hard boiled eggs250g Foie gras or mouse de canard Mayonnaise *homemade!Salt – if neededRaspberry Flavor pearls* available on Amazon or at gastronomic specialty shops. (I have also used sauterne flavor pearls!)Prepare the eggs by halving them and extracting the yolks and into a smoothy blender or small diameter jar to use a stick blender. Add the foie gras or mousse and a Tablespoon of mayonnaise (or enough to make the mixture the consistency of butter frosting) and mix with the yolks. Add a pinch of salt if needed. You want more foie gras taste than yolky/mayo taste!Blend until smooth.Pipe the yolk/foie gras mixture into the egg whites and place the flavor pearls on top. Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

The idea to create Nenow Family Wines came about in mid-2014 after Mike and Tracie Roesbery welcomed their second child into the world. They were sitting in the hospital room with Tracie's younger brother, Drew Nenow, chatting about their dreams for the future and enjoying time with the newest member of the family. A love of wine runs deep in this family and the conversation shifted to talking about the possibility of one day coming together and starting their own label.Through the support from many family members, countless brainstorming sessions and a ton of hard work, in 2017 the family purchased their first grapes. Through Nenow Family Wines, the Roesberys and the Nenows have a desire to create a legacy for their families and to always remain committed to produce unique wine based on quality, care and love – which is what you will experience with each bottle you enjoy.The business model is simple. Do what they love and make really good wine!The family is committed to sourcing from vineyards that are dedicated to farming their grapes with quality and care, rather than quantity. From there, winemaker Drew Nenow focuses on using the truth of the fruit to create a wine they are proud of!In the Fall of 2020, they opened Nenow Family Wines Tasting Room located along Paso Robles' Westside Peachy Canyon Wine Trail, which features a charming, laid back outdoor setting surrounded by rolling hillside vineyards. The tasting room offers guests a firsthand opportunity to sample and purchase wines from the Nenow Family Wines' portfolio of limited production, thoughtfully sourced Rhone-style wines from Paso Robles and Santa Barbara County.Most recently, they released their inaugural 2020 Rosé of Grenache made in a Provencal style and sourced from Paso's Adelaida District.

This morning's breakfast fruit, mixed with yoghurt and granola, included raspberries, Asian pear, Bosc pear, a tasty heirloom apple planted three years ago whose variety I cannot remember, and a very yellow peach, all picked here. There is something lovely about foraging your breakfast fresh every morning. You may recall that I announced the end of peach season several weeks ago. So I believed. But growing things always has a way of bringing surprises. The peach we ate this morning was harvested from what I believed to be a Shiro plum tree. For years, we had two lovely shiro plum trees. We planted them just east of the driveway soon after buying the place. They were abundant producers. These small shiny yellow plums were delicious. When ripe, extremely juicy, but still a little tarty and quite plummy. (Just the way I would hope to be described myself!) Four or five years ago, the plum trees began to develop galls on many of the branches, sort of canker sores. My reading suggested that many tree galls are pretty harmless, but because the branches with the galls were dying off these did not seem so. We made assiduous efforts to cut off the branches with the galls and burn them, but over time more and more of the trees' branches were affected. Two years ago a visiting arborist suggested the trees were irredeemable and should come down. I can't now remember the source of infection she gave as causing the galls, but she said it was airborne and endemic . After the trees came down, one of the two stumps remained alive and continued to send up shoots. I saw no reason not to let that process unfold. What happened is a now head-high bushy tangle of branches (pictured above) that this year produced fruit. It was a yellow fruit that I naturally assumed would start getting shiny as it ripened and become a shiro plum. At some point in the last few weeks I realized the fruit would never get shiny, and was way too large to be shiro plums. Instead, this week, we've enjoyed some large yellow peaches. And what an appropriate week to be enjoying this fruit. Serendipitously, this morning I heard the title song of the 1974 album, Front de Libération des Arbres Fruitiers (the Fruit Tree Liberation Front), by the Belgian poet and singer Julos Beaucarne (https://en.wikipedia.org/wiki/Julos_Beaucarne). This gifted artist died earlier this week and the Montreal radio station Ici Musique was commemorating his life. My visiting friend Éric assured me that Beaucarne's song was no joke, but was rather a protest song, honoring the efforts of those who resisted a government effort to have farmers cut down their fruit trees and convert to other types of agricultural production. I imagine my saving this tree stump to allow creation of a new fruit tree would earn me honorary membership in the Liberation Front. But how did the plum tree become a peach tree? It didn't take long learn that plum trees are often grown on root stock of other stone fruits, including peaches. This is usually accomplished through “budding”, a process akin to grafting, in which buds of plum branches are inserted in to the root stock. This is how the novelty products you see in nursery catalogues, such as trees which produce four different varieties of plum on one tree, are created. Pretty clearly, my plum trees were grown on the root stock of a very late season peach. By chopping the tree back to the stump, I allowed it to revert to type and express its innate peachiness. (A quality I, too, try to personally cultivate). I plan to let this new growth develop, trimming it into a tree shape, and extend in future years the peach season I've enjoyed so much this year. Much good apparently can come of cutting things back to their essence. Last night, capping off a lovely week-long visit, Éric treated me to dinner at a lovely small country restaurant in Pine Plains, Champêtre. The proprietors, Michel and Patricia Jean, previously ran the well known Stissing House a few doors away, and before that Provence, in lower Manhattan. They lost the lease on Stissing House this year when the owner of the property died. Stissing House was larger and, as I recall it, had a broader menu, including items like burgers and pizza. Champêtre is in a considerably smaller space, with its menu more focused on the French specialties you'd expect of a Provencal chef. You could say it has been cut back to its essence, to its root stock. The intimacy of the room and service, and the narrower culinary focus on its specialties, has to my mind made for really superior food and a dining experience well worth the trek. I could spin this metaphor about cutting back into a lesson applicable to life in general. Maybe as a country we'd do better to revert to our core historical strength of welcoming immigrants aspiring to a better, freer life, through which we've always prospered, instead of spending huge resources on imperial domination abroad and exclusionary border barriers at home. But it's hard to say that core strengths are the only ones that matter. I'm a better lawyer than a farmer, but cutting my endeavors back to just lawyering would ignore all the ways in which doing the labor of the farm contributes to my effectiveness as a lawyer. Perhaps it's better to keep the point short and sweet. Cutting back can be healthy, IF it lets the healthy essence of your root stock flourish. WHAT'S AVAILABLE THIS WEEK Asian pears, $3/quart Long Hot Portugal peppers $.50 each Jalapeno peppers, $.50 each Poblano peppers $1 each Collard greens $3/bag Fennel $1/bulb Swiss chard $3/ bag Rhubarb $4 a lb. Mint $1 a bunch Shiso leaves, $1 for 10 Sorrel, $3 a bag Garlic chives, $1/bunch (flat leafed) EGGS: $5/doz CHICKENS: They were quite uniform in size, all just around 6 lbs, a few under. These freedom rangers have been what you want them to be, deeply flavorful. $6/lb, frozen. FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

Provencal mystery writer M.L. Longworth joins me on the podcast for this year's French Week to share some exciting news about her series. I invited Mary Lou back to the show (see our previous conversations here - ep. #268 - and here - ep. #203) as I recently learned her novels had been optioned for a television series to air on BritBox. Longworth shares many details about the cast, when it will premiere, which books will be included in season one and much more. Be sure to take the tour of Aix-en-Provence she gave me in this post to enjoy a taste of the world of Antoine Verlaque and Marine Bonnet, and tune in to today's episode as she talks about food, shares a delicious recipe AND shares the synopsis for her upcoming 10th mystery and when to expect it to be released. Links mentioned during our conversation: 1st book in her Provençal series - Death at the Chateau Bremont Most recent book in the series (9th) - The Vanishing Museum on the Rue Mistral My most recent Q & A w/M.L. Longworth: Aix en Provence, Art and a Mystery to Solve: her new mystery, spring in Provence and what she's cooking in her kitchen (May 5, 2021) BritBox Series Murder in Provence Begins Filming ML Longworth on Instagram @mllongworth ML Longworth's website the French play - Cigalon Chez Panisse Desserts cookbook Walnut Oil Find the recipe for the Lentil and Duck Breast Salad below M.L. Longworth's Lentil & Duck Breast Salad As shared during episode #310 of The Simple Sophisticate podcast, Provençal mystery writer M.L. Longworth shared a recipe during our conversation that offers a quintessential taste of summer in Provence. 1/2 cup French lentils (cooked) (follow the directions on the package or simply boil in water for about 10-15 minutes, then drain. ) 6 Tbsp walnut oil or vinagriette 2 Tbsp sherry vinegar or red-wine vinegar 1/2 tsp Dijon mustard freshly ground pepper 1-2 cups mache (lamb's tongue lettuce) or watercress (washed and roughly chopped) 1-2 ounces thin slices of cooked duck breast (substitute - prosciutto) Prepare the lentils: add the lentils to water and bring to a boil, simmer for 10-15 minutes until to desired tenderness. Drain out excess water. Prepare the vinegriette: in a small bowl add the vinegar, dijon and then slowly add and whisk in the walnut oil. Finish with freshly ground pepper to taste. If you are unable to find duck and cook yourself (often you can find cooked duck breast in the markets in France), a great substitute is ham or prosciutto - thinly sliced. Divide the vinegriette. Dress the salad with half and then add the lentils to the salad and add gradually the remaining vinegriette to dress the rest of the salad (you may not need to use all of the vinegriette or you may need to make more - just keep the proportions the same). Plate the lentils and lettuce and top with the duck breast. Enjoy with a glass of rosé - bien sûr! ~Sign up for TSLL's Free Weekly Newsletter ~The Simple Sophisticate, episode #310 ~Subscribe to The Simple Sophisticate:  iTunes | Stitcher | iHeartRadio | YouTube | Spotify EXPLORE MORE POSTS FROM FRENCH WEEK 2021 4th Giveaway: A Set of Prints from Everyday Parisian's Rebecca Plotnick Q & A with Everyday Parisian's Rebecca Plotnick 3rd Giveaway: A Cozy Francophile Gift Package Why Not . . . Add a Traversin (aka Bolster) to Your Bedroom? Let's Travel to Paris! My Conversation with Paris Perfect Vacation Rentals' Founder Madelyn Byrne, episode #309 ~View more TSLL French-Inspired posts in the Archives

This week Ina is showing us her tips and tricks for the perfect French dinner party. Barbara Lieberman stops by to help Ina recreate the 7 hour lamb that she had at a wedding in Provence, served with Provencal white beans on the side. (How FABULOUS is that?) Ina shows us how to style the table from cutlery, flowers, and how to balance serving multiple courses at once. (Yikes!) Lastly, we get our first taste of 'Ask Ina'! There's nothing else to say except bon appetit!

Ten years of visiting, followed by three years of construction and refurbishing, and now Shauna Varvel's family Provençal mas situated just outside of Avignon, France, is an exquisite Provençal destination to see both inside and out. Feasting first on the thoughtfully designed and decorated property through Instagram beginning in 2018, I continued to follow her as the property named Le Mas des Poiriers as well as serving as a family home for her and her husband, their adult children and the growing grandchildren, is also now available for rent (although, likely for the most elite due to the price point - which it is worth based on the expansive grounds and thoughtful decor). Featured in Veranda's April 2019 issue, inspiration abounds whether or not we will be able to visit and see with our own eyes, as Varvel's new book Provence Style: Decorating with French Country Flair (published by Vendome, photography Luke White) was just released earlier this month. With today being the first day of summer in the northern hemisphere, I thought what better way to celebrate the ideal season during which to visit Provence than by dedicating this week's podcast episode entirely to welcoming the Provençal decor and garden ideas into our home and lives wherever we may call home. Having had the opportunity to receive and read Shauna's book, if you are looking for visual inspiration as well as a historical exploration of the design styles associated with Provence, Provence Style is a book you will appreciate and find incredibly resourceful. Below I have gathered 15 ideas adding a touch or a wealth of Provençal decor inspiration to our sanctuaries. Let's take a look. 1. Welcome in the natural light in abundance Open the curtains, pull the shades, if you are in the middle of designing a space or choosing a home or apartment to live in, choose one with oodles of windows and preferrably south-facing (northern hemisphere) or north-facing (Southern Hemisphere) along with east, west and north as well of course. Why? Natural light works magic on the beauty of a space and Provence is all about the sun and the mistral-clear blue skies painted and appreciated by artists. In other words, treat your windows with curtains or shutters or shades, but never forget to open them when the sun is out. 2. Add earthenware to your decor and dining experiences "Established in Marseille in the late seventeenth century, the earthenware industry in Provence gave rise to names such as Saint-Jean-du-Désert and Fauchier, known for their exceptional blue and white faience glazes." From large jugs and handmade pieces of pottery to plates for dining or plates for wall décor, earthenware is quintessential Provence. Begin gathering a collection, use the jugs as vases, use for functional purposes in the kitchen at the dining table, find them at flea markets, brocantes, online or a second-hand stores, and when you do, a touch of Provence will be seen and felt. 3. Mind the door and window hardware, custom millwork details and ironwork The details matter in any home, and when it comes to Provençal style, swap out the modern for the traditional. From knobs to closures, staircase handrails, and drawer pulls, seemingly small, yet certainly significant. 4. Provide direct and easy access (inviting and encouraging as well) to outdoor spaces, the garden Provence is about the outdoors, eating seasonally, working with the weather (yes, the mistrals are a real thing and while clearing the sky to keep that pristine blue as well as cooling you down during the summer season, they can be fiercely aggressive in the fall and winter), so provide access to the outdoors with ease. Keep your kitchen garden close to the door closest to the kitchen, create inviting sitting areas outside under the vines and the trees, and perhaps invest in a door or screen door which lets the outdoors in reminding you to step outside and enjoy the warmth. 5. Ah, the traditional hexagonal terracotta flooring tiles "A distinctively Provençal floor material that is characteristic of most houses in south-west France, known as tomettes de Salernes, these quintessentially local tiles have historically been made in the villages of Salernes from the red, iron-filled clay of that area. During the nineteenth century, terracotta tile production was prolific, with tomettes exported throughout Europe and Africa." I remember seeing my first terracotta hexagon floor in the vacation rental I enjoyed staying in while traveling in the Luberon. A two story villa in a little hamlet near Gourdes (tour it here), the hexagon tile covered the bathroom floor and dazzled me primarily because of its history and being in the region of France where such tile was originally made. No matter what the color scheme, this style, this color is a neutral, it is timeless, it is classic Provence. 6. Strike a balance "Carefully judged contrasts between rusticity and gentility, modesty and opulence, the democratic and the aristocratic, are the signature of the contemporary Provençal home." Here is where time and travel and exploration create the expertise of knowing what that balance is. Knowing how to strike the balance of opulence and rustic is not initially simple to do, but with intention and time, you will find it eventually becomes instinctive. Provençal homes no more adhere to entirely one aesthetic - everything 'country chic' than France is a country of singular flavors. No, no, no. While staying in my first vacation rental in Provence in 2018, this four story home in the medieval Ville of Vaison-la-Romaine included centuries-worn stone steps, iron-railings, classic artwork inspired by the time of the Renaissance as well as simple, floral bed linens, linen curtains and a modern bathroom. Mixing and matching - function and beauty, a touch of the present with fond inclusion of the past. 7. Know the objective of furniture selection and placement Varvel writes the guiding principle "is to generate an impression of artlessness, though this requires thoughtful consideration of scale, comfort, design detail and choice of upholstery." Look for vintage furniture, yet reupholster with preferred fabric and restructure the pieces to create the desired comfort. Layers work as well, soft and hard, some, but not too much. Don't clutter, but don't be a minimalist. Creating seating areas to sit, relax and be. Design with the eye of the guests in mind - what will they be drawn to? Let one item sing and the others complement. Include upholstered items in every room, but not every piece need be upholstered. The foundational design elements hold true, but now you let the other items on today's list guide you to what type of items to include. 8. Plaster-finish for the walls Provence is quite hot in the summer, but very much a geography which beckons you to be outside nearly the entire year even though they do have all four seasons. "Plaster-finished walls are a common trait of the mas. When overlaid with lime wash, the lime sinks into the plaster, giving it a luminance and patina distinct from that of a conventionally painted wall." Varvel goes on to share, she chose a custom mix of lime wash and chose a flat finish to match the tone of the limestone floors in order to create a sense of 'unity and openness'. 9. Restrained elegance While yes, a rural locale, Provence has a rich and lengthy history stretching back to the Romans who "conquered the Greek colonists who had introduced grapevines and olives and also built the port of Massilia, later known as Marseille. This city would be instrumental in infusing Provençal living with a sense of opulence." "A culture of contrasts, merging bucolic bliss with bourgeois aspirations; rural tradition with refinement; rustic crafts with luxury." What does restrained elegance look like in a Provençal mas or home? opulent chandeliers over a table covered in a linen tablecloth with fresh flowers from the garden lined up in a row down the middle ornate gold-framed mirrors set in front of a vintage upholstered armchair carefully laid table settings, silverware, multiple glasses and plates with an open window framed with modern fabric for the curtains which stretch to the floor. Bare floors of limestone, covered only occasionally with an antique wool rug 10. Sunflowers Brilliant in late June and through July, the sunflowers as you drive about the countryside in Provence will, if you are like me, successfully tempt you to stop the car and take pictures. Never mind, they are ubiquitous in this region, and likely you will find more around the next bend in the road, but still, their beauty draws a breath of awe each time. Plant them yourself in your own garden. I planted my first sunflowers last year at Le Papillon and found direct sowing worked best. They don't need much water and by August I had giants standing guard around my property. This year, I direct sowed all of my three different pouches of seeds and even have some self-planting sunflowers along my front path to my porch. My neighbors have been planting sunflower seeds since I moved to the neighborhood, and they sow them well before the last frost. Currently, they have an alley of sunflowers about four feet tall and doing fantastically. 11. Copper In last Friday's This & That, I shared a link to this article from Homes & Gardens UK containing 30+ ideas for styling your own French country inspired kitchen. One of the many recommendations I have welcomed into my own home is a rack full of copper pans that are actually used, but also provide a stunning rustic, yet sophisticated focal point in the kitchen. (become a TOP Tier subscriber and tour my kitchen here) The Kitchen Reveal: Before & After and How I Customized My Small Space 12. Baskets From rustic to new, large, medium or small, in all different styles, baskets about the home are a functional touch that also looks wonderful from a decorating perspective. I recently picked up a few baskets for my home during Rabbit Hill's French Lifestyle online pop-up shop, and highly recommend checking out her monthly offerings. As well, market baskets are wonderful treasures as well as highly functional. I have displayed my own in my mudroom, and wrote a post about how to Find Your Perfect Provençal (or simply French) Market Tote The English-Inspired Mudroom: TSLL's Home Tour 13. The love of cloth Specifically Indiennes, originally imported colorful Indian chintzes which had small repeating motifs of flora and fauna. Serving as bed hanging, bed curtains, drapes and bedspreads as well as clothing, Indiennes is especially well associated with Provence. Other cottons depicting scenes from nature as well as stripes and ginghams have come to epitomize the Provençal decor. 14. Gardens full of herbs for cooking, medicinal purposes and exquisite fragrance for the home Beginning with lavender as the most immediate herb that comes to mind when Provence is mentioned, did you know it also while scenting the air repeals flies and mosquitos? Yep! As well as many other herbs, be sure to welcome an abundance of basil as Varvel shares, 'it is also a natural insect repellant and has been an essential in the Provençal kitchen garden for more than a thousand years". Place in the ground or in pots just outside your kitchen for easy access while you are cooking and welcome oodles of fresh flavors to your meals. ~Have you checked out The Simply Luxurious Kitchen cooking show? Seasonal Fare to Elevate the Everyday Meal. The fourth season will debut on Saturday September 11th, and be sure to catch up on the previous three seasons here, YouTube or Apple Podcasts. ~View TSLL's Garden posts here. 15. Create natural shade in the garden and outdoors "The Provençal garden gives shade, with plantings of plane, chestnut, pines, cypress, evergreen oak, drought-resistant blackberry, and fruit trees, especially olive, fig, apricot, peach and plum." Varvel shares the many artists who would work en plein air in Provence and which trees appeared in their paintings along with the sunflowers which captured Van Gogh and Cézanne's admiration. Needless to say, Provençal style cannot be what it is without the outdoors or the honoring of the outdoors with the welcoming in of fresh flowers, floral and fauna prints and the opening of windows to let the fresh air dance about the home. If you have an outdoor living space, no matter how small - balcony, a porch, create a space which beckons you to sit, relax and take many deep breaths of appreciation. In other words, to be present. 10 Life Lessons from Provence: Slow Down and Savor the Everyday More than anything, to echo what Shauna Varvel's shares in her introduction of her book, the lifestyle of Provence rejuvenates, gently, yet assuredly nudges us to slow down and be present and never rushes us to hurry to the next thing. Taking in the sights, taking in the tastes and savoring the seasonal beauty, Provencal living is peaceful living. The markets run year-round, the attire need only be comfortable as you need your skin to breathe and your body to move as you walk about and around the many medieval towns and villages. Life in Provence is living well and savoring the everyday. When we create a home to encourage us to embody these qualities, no matter where we call home, our lives changes for the better. ~Be sure to check out an interview with the author Shauna Varvel by Jamie Beck who lives in Provence. https://www.instagram.com/tv/CQWYnnIpPuc/?utm_source=ig_web_copy_link ~Learn more about becoming a TOP Tier Subscriber to enjoy unlimited content ad-free. Petit Plaisir ~The Truffle Hunters Italian (English subtitles) In theaters now Click here to learn more about the film's selection as this week's Petit Plaisir. https://youtu.be/KFYhrc0AnVw ~The Simple Sophisticate, episode #308 ~Subscribe to The Simple Sophisticate:  iTunes | Stitcher | iHeartRadio | YouTube | Spotify

A celebration of John Scattergood's Descriptive Catalogue of Manuscripts Containing Middle English and Some Old English, organised by the Manuscript, Book and Print Cultures Research Theme in partnership with the Trinity Long Room Hub. To over a million visitors a year, Trinity is synonymous with the Book of Kells, But that ninth-century Irish manuscript is only part of the story. Ranging in date from the fifth century to the sixteenth and in origin from across Western Europe, Trinity's six hundred western medieval manuscripts contain languages from Latin and Greek to Old Irish, Welsh, German, Dutch, Spanish, Italian, Provencal and Vaudois. Over eighty of them contain English, and, until the publication of The Descriptive Catalogue of Manuscripts Containing Middle English and Some Old English by John Scattergood with Niamh Patwell and Emma Williams by Four Courts Press in April 2021, this fascinating and important subsection of the collection remained undescribed. This celebration honours this seminal event, with a tribute to Professor Scattergood's work and an appraisal of the important research it will facilitate.

In this episode, I am going to introduce you Elisabeth Saladin in the Cote des Rhone appellation of Saint Andeol. She produces wine with her sister, Marie-Laurence at their family's estate, Domaine Saladin. Both are part  part of the Femmes Vignes Rhone association.Domaine Saladin is located in Saint Marcel d´Ardèche, a Provencal village in the southern Côtes du Rhône, halfway between Montélimar and Avignon, on the right bank of the Rhône.An estate that offers the particularity of having always been cultivated, harvested and vinified organically.They they created their first vintage in 2003, while they were still students. They took over from their father who was recovering from an illness. Right up until the present day, the Saladin family has kept its traditions alive, working harmoniously together, passing along its ‘know-how’ from fathers to sons and father to daughters.This episode comes in conjunction with a project I produced for the Napa Valley Wine Academy and is centered around exploring some of the smaller lesser known village appellations of the Southern Rhone.  Paris Wine Girlhttp://pariswinegirl.fr/IG: @pariswinegirlLinkedIn: Emily LesterDomaine Saladin Website: https://www.domaine-saladin.com/en/home/Femme Vignes Rhone: https://femmesvignesrhone.fr/elisabeth-et-marie-laurence-saladin/Napa Valley Wine Academyhttps://napavalleywineacademy.com/IG: @napavalleywineacademySupport the show (https://www.paypal.com/donate?hosted_button_id=CF3UBZLUWM84Q)

Autor: Lutz Hachmeister Sendung: Sonntagsspaziergang Hören bis: 19.01.2038 04:14

Autor: Köhler, Michael Sendung: Büchermarkt Hören bis: 19.01.2038 04:14

Matt Provencal https://www.youtube.com/watch?v=hxkubYc6z2A&list=PLVN6dqlZ4LWGdkdptKd2H_rrZUNkIXQh_  is the Writer/Creator of King's Blade https://www.gofundme.com/f/king039s-blade a fantasy series  the for which the pilot is being filmed this spring https://www.instagram.com/kings_blade_pilot/ Sign Up the A3 monthly newsletter to keep up with host Alec The Third here: https://alecstephensiii.us17.list-manage.com/subscribe?u=556b7f68bf180ceed861befc6&id=3953cc4905 If you want to be a Superhero and extra support, join our patreon here: https://www.patreon.com/join/bushwickvarietyshow 

To bring back memories of soft balmy nights in Nice old quarter.

The Wine Thieves make their way to the Coteaux d'Aix-en-Provence appellation and chat with winemaker Philippe Bru of Château Vignelaure about ageworthy rosé, the importance of altitude and evidence of 2,600 years of wine history in Provence. Take a virtual stroll through quintessential Provencal town of Aix-en-Provence while picturing the landscapes of Cezanne and Hemingway's favourite watering holes. We'll talk about cabernet-syrah blends, how to properly pair Bouillabaisse with wine and the importance of sustainability in this multi-faceted region. Guillaume Vidal of Château La Coste also drops in  to tell us about making uncomplicated, organic rosé, aromatic compounds and a holistic aesthetic. 

This episode's guest: Aaron Provencal of Five Star Restoration. You can find them on Facebook or reach them at (916) 631-1693.Mike and Brian are joined by Aaron Provencal, CEO at Five Star Restoration. Starting as employee number 1, he really only cleaned carpets. As the years progressed, they added other services - namely restoration and reconstruction and eventually had the opportunity, after the company sold to an investor, to purchase it back. At that point, the company's annual revenue was around $4 million in 2007 and now they're at $16 million! They've made very intentional moves centered on growing the business since 2007 and have been reaping the benefits of those plans.

S0209 The Maker of Gargoyles by Clark Ashton SmithClark Ashton Smith was born in 1893 in Long Valley, California and died in California in 1961. He began as a poet and wrote decadent, overblown Romantic poetry after the manner of Swinburne. He got early recognition for his work in California. Lovecraft loved him and with Robert E Howard and Howard Philips Lovecraft he was one of the big three writers of Weird Tales. Ray Bradbury was also a fan. A few months ago, I re-read Bradbury's *Something Wicked This Way Comes* , and I can see that Bradbury too was a lover of poetic, sometimes overblown language—like myself! Smith was clear that his use of language and rhetorical stylings as deliberate. He talked of trying to create a "sort of verbal black magic." He uses some obscure words, such as 'vans' for wings and 'ferine' which neither I, nor my spell-checker, had come across before. I must have heard the word before because I read all of these stories as a teenager. But I'd forgotten ferine. Turns out it's a version of feral: savage and untamed. I did enjoy the word 'troublously' and also 'lubricous'. Smith wrote poetry from the age of 11, and his first novel by the age of 14. He began to sell his stories aged 17. His influences were The Arabian Nights, and he was clearly entranced by fairy-tale realms. He is also influenced by Edgar Allen Poe and the Brothers Grimm as well as the classic Gothic novel Vathek. Interestingly, he loved the decadent poetry of Charles Baudelaire. He translated his poetry from French as Baudelaire in his turn had translated the works of Poe into French. He had a period of ill health. He was a correspondent of Lovecraft and also knew Jack London and Ambrose Bierce. Smith and Lovecraft used the strange names and ideas they conjured in mutually influenced stories. This 'open source' was Lovecraft's greatest gift to horror: he allowed other writers to build on his ideas and so the Cthulhu Mythos was created. Smith was a massively prolific author, but more or less gave up writing in the second half of his life. He then turned back to sculpting and painting. He nursed his mother and father during their final illnesses until finally is father died in 1937. Robert H Howard killed himself in 1935 and Lovecraft died of cancer in 1937. It’s thought that these events may have knocked the love of writing out of him. Smith himself had a heart attack in 1953, but he still married aged 61. He set up house with Carolyn Jones Dorman and took on her children, and they moved to Pacific Grove. He had a series of strokes in 1961, and one finally killed him. I must admit that of the 'big three' Weird Tales writers (Lovecraft, Howard and Smith), I prefer Smith. I found Howard mostly preposterous. The HP Lovecraft Literary Podcast did a reading of Robert E Howard's *Queen of the Black Coast* which had me in stitches. You need to check Chad Fifer and Chris Lackey out. They are very good. I loved Smith from my early teens and I think that the creation of the mythical Provencal region of Averoigne is fantastic. I was mesmerised by this medieval city surrounded by werewolf haunted forests. It was merely a matter of time that I managed to sneak a story in, falsely claiming it as a ghost story. It's not a ghost story, but it is a weird tale and it does contain the supernatural and a bit of murder, so I think it's okay. Smith on occasion intrudes sexual themes, and these are mostly absent from Lovecraft's work and Poe's as I can remember. Let me know if I am missing something here. I could be. It's late. I'm tired. I've been working on sales funnels rather than poetry. Pity. Coincidentally, Smith died the year I was born. That's a pity too. The Maker Of GargoylesThis is a nice story. I love the setting in the made-up French medieval city of Vyones in the haunted region of Averoigne. Apparently Averoigne is based on the real Auvergne region. Lovecraft used Averoigne in one of his stories 'Out of the... Support this podcast

Et si on construisait un tableau périodique géant qui recouvrirait l'entièreté du terrain de football du Rouge et Or de l'Université Laval! C'était le projet fou auquel a participé un ancien de mes étudiants: Alex Drouin-Provençal. J'ai eu la chance d'accueillir en studio Alex, l'hiver dernier. Il a suivi le cours Éthique et professionnalisme à une époque bénie où on pouvait aller en classe, lors de la session d'automne 2015! Il a fait ici son bac en chimie! Il travaille maintenant en vulgarisation et en enseignement. Bonne écoute! Pour un aperçu du tableau périodique géant, il est ici: https://www.lesoleil.com/actualite/insolite/le-plus-grand-tableau-periodique-au-monde-fait-de-matieres-recyclees-a-luniversite-laval-video-16c2bcc07e08f16d463c3556aa2e3419 

Enter the world of "King's Blade", a new fantasy genre pilot, through this exclusive interview with the shows creator, Matt Provencal!!-Behind the Creation-Pilot Factoids!!-Ways to Help Fund!!-Stupid Mario Brothers!!

We begin our "Pour de France" pods by looking back at the first 3 stages through Provencal rosé-coloured spectacles; including the olive oil-soaked Grand Depart which was wetter than Rod Hull's roof. There's talk of Pinot, pile-ups and Picon, biscuits, bikes and botty wipes, , weapons of Grasse distinction, dead dancers, and salads with no 'jackets' required. https://buff.ly/34O0L6i

Dans cet épisode, on parle de jeux vidéo, du Japon et des Appendices!

5minutes of Fun Firefly Facts to discovering the French Riviera with guest Janeen Sonsie Get our French Economy boosted #staylocal #buylocal #supportlocal Welcome to the latest series on the Riviera Firefly podcast sponsored by KidooLand your childcare solution for safe summer fun, Playgroup Kindergarten and Forest school . Vence is a historic medieval walled village famous for its spring water, which can be collected from numerous fountains in the town. With a castle, are museum, cathedral, and famous art work by Matisse and Chagall – it’s not to be missed. The Firefly is joining up with the locals to share some of the best of the Riviera …  so that our friends and tourists can enjoy all that the French riviera has to offer but also for those that already live here .. Staycations will be on the menu this summer so let’s spread the word ..  help people find the best info to stay local , buy local and support local. So please enjoy these bite size five minutes of fun facts and let’s boost our local communities .. a review , like or share will go a long way to spreading the word. LINKS MENTIONED Vence Tourism: http://www.vence-tourisme.com/en Expat Women in France on Facebook Mojo Circle mojocircle.com  CONTACT OUR GUEST Thanks to Janeen Sonsie LINK SPONSORED BY KIDOOLAND. This episode was brought to you by KidooLand The Little English School on the French Riviera. Running classes and holiday camps for children age 0-16 years and workshops for grown ups too including Yoga, Pilates and conversation! In 2018 we expanded and  opened The Loft a great addition to the annexe and in 2019 opened KidooVillage. 2020 saw the launch of the Academy as part of KidooLand online. Find us : Vallauris, Villeneuve Loubet Village and pop ups in Valbonne with www.kidooland.com  Online classes and courses www.kidooland.online #anglais #stagevacances #sophiaantipolis #positiveeducation #southoffrance #bilingual #villeneuveloubet #vallauris #cotedazur #socialbubble #children #englishlearning #private #stagesvacances #international #summer #vip #kidooland #cotedazurfrance #summercamp   OUR FACEBOOK INTEREST GROUPS Cote d’Azur Living  https://www.facebook.com/groups/cotedazurliving Business Support Club https://www.facebook.com/groups/fireflycocoon/ Finding your way is a podcast for those going through some of life's transitions and challenges as one reaches mid life ..  

Au son de Bubsy, on discute avec Jean-François Provencal de son retour vers Magic, puis Jason  nous parle du Lore des Shards d’Alara. Suivez Terrain Basique sur la page Facebook. Carte L’article Terrain Basique – EP79: Les Shards d’Alara: Bant et Esper est apparu en premier sur RadioH2O.

Au son de Bubsy, on discute avec Jean-François Provencal de son retour vers Magic, puis Jason  nous parle du Lore des Shards d’Alara. Suivez Terrain Basique sur la page Facebook. Carte L’article Terrain Basique – EP79: Les Shards d’Alara: Bant et Esper est apparu en premier sur RadioH2O.

Touch HD — Famed in SA for being the first winemaker for Rupert & Rothschild where he worked and forged relationships for 25 years – which same relationships led him to an exciting new adventure on the beautiful little Cordoba farm and adjoining property from whence he is making a beautiful Provencal style Rose. First property in the country to brave only one Rose as their brand. Pink Valley is innovative, fun, classy and delicious

American Cuisine: And How It Got This WayBy Paul Freedman Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table, talking to cookbook authors.Paul Freedman: I'm Paul Freedman. I teach history at Yale University and my latest book is called American Cuisine: And How It Got This Way.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. I'm thrilled to have you back on my podcast to chat about this extraordinary followup to 10 restaurants that changed America. Before we start, I have to tell you that after I chatted with you about 10 restaurants, we were driving our send to sleep away camp and I stopped at Bookbinders in Philadelphia to get the Terrapin soup just to see what it was about. So I was like, this is for Paul, the Terrapin soup. Paul Freedman: What was your verdict? Suzy Chase: Oh, the broth was amazing, but it's weird eating turtle, I guess, because I'm not from the 1800s but.Paul Freedman: Yeah, indeed. Right, right. But you're not like fazed with a turtle steak or something like that. So it's not too intimidating I hope. I once had Terrapin the way it was served in the 19th century when it was the height of elegance in America at a club in Wilmington, Delaware. It was in a kind of cream and Sherry sauce, and here it wasn't steaks either, but little pieces of Terrapin meat, which is sort of pink, and it was absolutely delicious, I have to say. I saw the point of the enthusiasm of two centuries ago. Suzy Chase: So there's so much in this new book as you trace the entire journey of American food. Question number one, drum roll, please. Does American cuisine exist? Paul Freedman: It does. It does in a kind of special sense because when we say cuisine and apply it to things like Italy or India, there are a number of dishes that we expect. So if you were told that you're going to go to an Italian restaurant, you'd be pretty sure that some pasta dishes would be on the menu. An Indian restaurant in the United States, there would be curries, even if that's not exactly an authentic reproduction of what people eat in India. This is a set of dishes that meets an expectation of a particular cuisine. For the United States, you don't have that. So my argument is that cuisine here means three things. One is an inheritance of certain regional dishes. The second is an early and fierce infatuation with processed food. The third is a love of variety. Suzy Chase: So in the introduction you wrote as far back as the early 19th century, European travelers were appalled at how quickly Americans wolf down their food. 10 minutes for breakfast, 20 for other meals according to one [Hottie 00:03:21] British visitor in 1820. The first thing I thought about when I read that were the American farmers whose days were jam packed with chores and they didn't have much time for dining unless it was Sunday after church. What is your take on that observation from 1820?Paul Freedman: I think that these travelers were in cities and they were observing people who were more affluent. I mean there were farmers all over the world. In the early 19th century, the vast majority of people in Europe, Britain anywhere would have been farmers, so they're under the same constraints. It's people who have some choice and who choose to get the meal over in a hurry. The other thing that Europeans said was that Americans don't like to talk. They don't see the meal as an opportunity for conversation. This is still true today in the sense that many people eat alone, even in families, everybody has their different schedule. People eat with their phone on the table, looking at their phone. Many people regard meals particularly, but not exclusively lunch as a kind of necessary waste of time that they multitask and do other stuff during it. There was a survey of attitudes in France versus the United States and it really shows that in France the meal is a small pleasure that banishes other preoccupations and that people who have to get something and kind of like eat it at their desk because they're very busy will say they haven't had lunch even if they had enough calories because lunch is an actual meal consumed in some kind of fashion that is not part of the rest of the day. That's in France at least. Suzy Chase: What's American culinary internationalism? Paul Freedman: That's the kind of syndrome where you say, "Oh, I don't want to have lunch at a Thai restaurant because I had Thai food yesterday for dinner." It is the availability of a variety of cuisines and the feeling that you want to experiment among them. This is now international. In Barcelona where I do a lot of my work as a medieval historian, you now can get sushi, panini, pizzas, hamburgers, the whole gamut of Indian bubble tea, international kinds of foods, but this is really recent. For most of my 40 years as a professor going to Barcelona, they just had the food of Catalonia or Spain or the Mediterranean. So Americans, by contrast, started experimenting with foreign foods with the food of immigrants really as far back as the 1880s when chop suey and Italian dishes first became popular among people who were, of course, not just Italian or Chinese. Suzy Chase: Do you miss that in Barcelona having so much variety and not really the "traditional things"?Paul Freedman: It depends how long I'm there. The easy answer is no, because first of all, the repertoire of the local food is pretty extensive and secondly in the quality is so good. So one of the problems with variety is that it distracts from actual quality. I will say that this summer I was in China for three weeks. There, the variety is infinite. I mean, I seldom had the same dish even though we had like 20 or 25 dishes per meal. On the other hand, after a couple of weeks, I really did start to miss what I was accustomed to, not so much American food in the narrow sense of say burgers or steaks, but food that was not Chinese. I admired it, it was marvelous, but it was kind of overwhelming.Suzy Chase: Let's talk about the fascinating 1796 cookbook, American Cookery by Amelia Simmons. Can you describe this cookbook? Paul Freedman: Like many cookbooks, it, let's say, uses the legacy of the past in order to avoid saying it's a plagiarized affair. It is based a lot on English cookbooks, but it has a certain number of American characteristics. I sort of dismiss Simmons as really not a very American, but it's mostly taken from other, deliberately it says new receipts adapted to the American mode of cooking is the Hannah Glasse Art of Cookery made Plain and Easy, the US edition of this.Suzy Chase: I love that you have a whole chapter about community cookbooks and you talk about how these reflect time and class and you wrote that they offer a representation of actually what was being cooked when it was published. When did they first appear?Paul Freedman: Around the Civil War. So they are cookbooks of recipes by ladies, as they put it, of various communities submitted to form a volume. So they're like favorite recipes of Zanesville, Ohio or something like that and they were to raise money for veterans or wounded soldiers, and after the civil war they keep often that charitable or institutional purpose.Suzy Chase: So I think it was kind of like Amelia Simmons. Something I learned was that the community cookbooks often ripped off existing published recipes. Paul Freedman: Yes, yes. Or they were adaptations, let's say, of recipes often that were pretty widely circulated in women's magazines and in other books. If you consider what they're doing, I had originally thought that such an enterprise would be a wonderful reflection of regional cuisine that a community cookbook in Boise, Idaho or Waco, Texas or Jacksonville, Florida would show you the cuisine of the region. But they really don't because the women of these communities want to be up to date and modern. They don't want to be rustic, rural and have recipes for random animals that you could get in the countryside. They want to have if jello salad is the thing or if green goddess salad dressing is the thing and they want to have something that's up to date. They also want to have something that's not too difficult for other people to make. The thing you have to balance, if you're thinking of what recipe are you going to contribute as if it's too difficult, if it calls for esoteric ingredients, then you're kind of breaking the curve. You're spoiling and you're a show off. What you want is something that's convenient, not too expensive, delicious by whatever measurement that means, so you get them a very good view as you said of time and of class. You don't get such a good view of where this is taking place of regional cuisine. Suzy Chase: So was there ever a vibrant set of regional cuisines in America? Paul Freedman: There was, but it starts to be undermined much earlier than anywhere else in the world because of the development of canned, powdered, processed and later on frozen foods which seduced American cooks. It's fair to say beginning pretty shortly after the Civil War.Suzy Chase: When it came to desserts until the late 1950s, baking from scratch was expected. I feel like we've come full circle on this, don't you think? Paul Freedman: I do. In this as in many other things, the convenience products of the past, which you find in the middle aisles of the typical supermarket, the way of the typical supermarket has set up is to make sure that you've got to go through everything and to look at everything. So the middle aisles are suffering. Just in today's Wall Street Journal, there's all sorts of stuff about Campbell Soup still the soup part of it, despite their proclaimed insistence on better quality, people aren't using canned soups as much. They're not using cake mixes as much. That doesn't mean that convenience products are at an end. In fact, if you expand the definition of convenience to include takeout or delivery or meal kits, we're using the more than ever so that in the 1950s however different the food was from our taste, however infatuated they were with convenience products, they did almost all their cooking at home, whereas we spend more money dining out or on meals that other people have prepared than we do cooking at home. Suzy Chase: Well, what we eat is radically cheaper than the past. This stat blew my mind. In 1900, more than 40% of an average family's income was spent on food, and in 2016 it was 12.6%. How come? Paul Freedman: This is the best argument for technology and for the kind of a processed food and national distribution networks that you can device. The fact that we don't have to spend nearly half of our income just to feed ourselves, that's an historic change. That is all of the rest of human history except for a tiny fragment of an elite, an aristocracy. People had to expend a huge amount of effort and money just to feed themselves so that the reason for this change and the diminution of how much as a percentage of what we earn we have to spend is because of better agricultural yield, better fertilizers, better transport, the ability to freeze, powder or to preserve food more quickly and the industrialization and centralization of the food supply. That doesn't mean that that comes free of adverse consequences, environmental consequences, health consequences. But for many people, you could argue very easily that the bottom line is that the average person is spending radically less on food and therefore has much more money to spend on phones, cars, houses, clothes, travel, music, whatever.Suzy Chase: The Settlement Cookbook was first published in 1903 and the subtitle was The Way to a Man's Heart. Then a Mademoiselle article from 1990 was entitled Refriger-Dating: Putting Guy Food in the Fridge. Talk a little bit about getting a man with food and the perfect wife. Paul Freedman: Well, the tradition was that the way to a man's heart was through his stomach. That is part of a kind of eternal argument about what are men looking for in women and addressed to women by things like that cookbook, but with more elaboration by things like women's magazines article, magazines like Mademoiselle, which was by its very title directed to an adult but unmarried woman. But the assumption of Mademoiselle's history was that it was addressed to an unmarried woman wants to be married real soon. So yes, a lot of these involve strategies to get men in the early 20th century by being a good cook. In the later 20th century, beginning in the '50s by seeming to be a good cook because you actually don't want to spend a whole lot of time cooking because the contradictory advice or the, let's say, compatible advice, complementary advice of these magazines is yes, men want you to be a good cook, but they don't want you to be a drudge. They want you to be a good companion. They want you to be sexy. They want you to be fun. So what they're trying to navigate in the late 20th century especially is the woman as a good sport and the woman as a good provider of meals and that's tricky, let alone- Suzy Chase: That's a lot.Paul Freedman: Yes, let alone the whole idea of subordination, implicit in the notion that it is you, the woman, who has to please the man. It also assumes that the man is kind of a something of an automaton. He responds to good meals, he responds to sexual allure. He doesn't do a whole lot of thinking or strategizing about it. Suzy Chase: My mom, she's passed away, but she was born in 1929 and she drilled it in my head like, "You should always cook Bob a meal." I can't get it out of my head. Paul Freedman: Right, right. So, I mean, you know what I'm talking about. I think that the chapter on women and food and food and gender and the way cookbooks address women is alien to what many young people think. When I teach this material to my students at Yale, they're amused, but it's like I was describing the Crusades in the Middle Ages or something like that. Yeah, okay. I saw this on Game of Thrones but it doesn't exactly speak to my experience. Was your mom saying otherwise he's going to be discontent or-Suzy Chase: Yes.Paul Freedman: Yeah. So a lot of this is the lore of older women addressing younger women or moms addressing daughters is that you may think that your convenience or your attractiveness is more important than providing a good meal. But, so the extreme, as you will have seen in my book, is someone who wrote to Betty Crocker, the General Mills icon who accepted mail and responded to it. So they had various people who had the job of responding as Betty Crocker. I mean, everybody knew she was a fictional character, but nevertheless, that was their advice kind of a correspondence. One woman wrote in in the 1920s and said that, "I make vanilla cake because I like it and my husband prefers fudge cake and my neighbor I noticed has made fudge cake a couple times. Is she trying to steal my husband?" Here again, it assumes that the guy is just like something that can be directed by remote control, oh, fudge cake. I'm going to go for it.Suzy Chase: I'm going next door.Paul Freedman: I'm going next door. See you. The whole situation comedy TV era was predicated on the notion that the woman actually thinks about stuff and the man just kind of like goes to work, comes home, eats his meal, watches TV, says, "Did you have a good day?" and that's about all he's good for. Suzy Chase: Gosh, we've come a long way. Paul Freedman: Maybe. So I do include this New York Times tongue and cheek to be sure piece of a few years ago about advising women to, or at least saying that women themselves spontaneously on first or at least early dates, dinners with guys they've just met, will order steak in order to show that they're not a food faddist, that they're not too health conscious, that they're not going to insist that he changed his diet, that he started eating kale or quinoa or something like that because that's what he fears. So again, she shows she's a good sport by ordering the steak. Suzy Chase: In the book you wrote, the difficulty of defining American cuisine makes it hard to identify a typical American restaurant serving typical American food. Talk a little bit about the term ethnic in terms of restaurants. Paul Freedman: Well, ethnic is not a popular word for the good reason that it implies that that's the foreign or the strange and that there is a kind of normal or normative, let's say, generic white person's American cuisine or restaurant. So I use the word ethnic nonetheless in the book because that foreignness or that exoticness is the appeal of such restaurants. Because the fact that you patronize restaurants does not make you necessarily more tolerant or more inclusive, it's perfectly possible to have a hard or paranoid attitude towards immigration and eat at Mexican restaurants all the time. There are people in many states who are doing this even as we speak. Suzy Chase: So true. Paul Freedman: So the ethnic though, the ethnic restaurant as a category, you can really see this as an American phenomenon if you compare say a guidebook to New York restaurants from the 1960s when the New York Times in particular started publishing its series of guidebooks and the Guide Michelin for France. The New York guide books divide the book into categories. Some of the categories may just be things like steakhouses or elegant restaurants, but most of them are Chinese, Indian, Italian and so forth. They're divided by international country or ethnicity. In Paris, in the 1965 Guide Michelin I bothered to count the restaurants. I can't remember now, but it's something like 300, roughly 300 restaurants are listed for the Paris Guide Michelin 1965 of which only half a dozen are not French. There's like two Chinese restaurants, a Vietnamese restaurant. Basically dining out in France might mean great variety of regions, for example, an Alsatian restaurant, an Alsatian restaurant, Provencal restaurant, but they're all within France.Suzy Chase: It's interesting that you wrote Jonathan Gold preferred the term traditional. Paul Freedman: Yes, because I don't agree because traditional like if you go to Louisiana, traditional means Cajun or Creole according to some old tradition. So traditional can mean anything. If I had to choose a word, I'd say maybe international. But the problem with that is that if you look at the, and this gets back to your earlier question, what is a typical American restaurant? If you go to a typical American restaurant, often it has pasta dishes on it, it has Crudo or Sashimi of some sort or it has empanadas or small plates like tapas, it could have all sorts of foreign influenced and unacknowledged elements.Suzy Chase: You said that diversity actually blurs the culinary authenticity, for example, chicken fajitas in Vermont.Paul Freedman: Right. You get these things like in guide books where they have pecan pie as a specialty of Vermont or Iowa or all sorts of places that are outside the South, which is what people normally think of as pecan pie's natural home. But this is genuine. You got chicken fajitas everywhere. The contrast that I try to draw may be most obvious in an anecdote about an experience I had in Italy where you have the reverse kind of fanatical devotion to local and regional identity. So the meal I had in Bologna with a professor of medieval history and her husband, so I'd been invited to give a talk at the University of Bologna and they took me out to dinner. Bologna is a famous food capital of Italy and one of their specialties is tortellini. So we had tortellini at this restaurant and without a doubt, these were the best tortellini I've ever had and it was obvious. My host's husband said, "In other places in Italy, other towns, they make tortellini with different fillings like spinach or cheese and these were actually meat tortellini." I asked the normal American question, which was, "Oh, do you ever get tired of meat tortellini and just have cheese tortellini instead just for variety?" He looked at me like I was crazy, like I suggested putting maple syrup on red snapper. He said, "No, no. In Bologna," we're in Bologna, "In Bologna, we eat meet tortellini," and it turns out that the blend of what kind of meat it is in the tortellini is fixed also. It's very different from Modena where they also eat meat tortellini and Modena is maybe 70 miles away, but there's a different kind. There's more prosciutto or more mortadella whatever the difference is. So it's not as if people are competing to see what kind of tortellini you can come up with. In America, you can go to the supermarket and buy 10 different kinds of tortellini no problem. Pumpkin squash tortellini, porcini mushroom tortellini, sun dried tomato tortellini, but they're not as good. So here the emphasis is on a very narrow dossier of variation, but on a fanatical attention to making it as good as possible. That is something that we've started to do again and it's something where you see in things that people don't cook at home. So I teach in New Haven, a city famous for pizza, and so people really have an idea of how pizza is supposed to be made. Or you get this with barbecue in the South. In North Carolina, they're not going to say, "Oh, maybe I'll have some Texas barbecue just for variety," smoked beef rather than that kind of vinegary shredded pork that they go for. But apart from such exceptions, the American tendency has been to prefer variety to intrinsic quality. Suzy Chase: In chapter nine you wrote about how the 1970s marked the total eclipse of regional cuisine. I would love, these are two people who I love, I would love for you to talk about Jane and Michael Stern. Paul Freedman: So actually I just published an article in the Wall Street Journal that is in their series, each weekend they have five best books or most important books in various topics. So it might be in warfare or the five best books on sleep and mine was the one they assigned me was on American food. I mentioned the Sterns' road food guide, which has gone through 10 editions, I believe, the first was in 1978. So yeah, Jane and Michael Stern in the 1970s set out to find restaurants, not so much of regional authenticity, but simply places where they didn't use frozen food, where they made their own pies, where they made their own chili, where they didn't just dump a Campbell Soup thing into an institutional pot, but actually made their own soup. So it's not intended originally as a guide to regional specialties as just to rescue the traveler from the necessity of depending on a fast food and it's very dear to my heart personally because I taught at Vanderbilt University in Tennessee in the 1980s and traveled a lot to New York because my wife lived in New York city, as did my parents. So going from Nashville to New York, I depended on the Sterns' guide to find barbecue places for example, or just lunch counter kind of places that had pot roast that they'd actually made in their kitchen rather than some kind of a food delivery service that they'd clawed out. So pre-GPS, finding some of these places was really hard, but it certainly was worth it. Suzy Chase: Yeah, that's what I thought about with them. They didn't have Google Maps. You could see them sitting there with the big map splayed out front of them driving. They're so good. Paul Freedman: There's a de-skilling. It did take, there was a place called the Ridgewood Barbecue, one of the best barbecue places in the East and it's in Eastern Tennessee, very near the Virginia and Kentucky borders and in a place called Bluff City. I would go to that maybe once a year and that was just enough time to forget how to get off the highway and find a place. But I actually knew how to read a map, a skill that I am slowly losing. Suzy Chase: So on page 281, you have a list of food fads and fashions from the late 19th to early 21st centuries. In the 1980s section, you included ranch dressing invented by Steve Henson who marketed it as Hidden Valley Ranch. I didn't realize ranch dressing is a relatively new thing. Paul Freedman: I think this is true of so many of these. I'm glad you asked me about that list because that's my very favorite thing in here. We think that a lot of dishes just have gone back since, have been around since time immemorial. I mean some of them, it's not that they were invented in the way that a ranch dressing, really you can point to a date when it was invented, but say quiche. I mean quiche Lorraine, you could get at French restaurants before the 1970s. But it completely takes over certain kinds of entertaining and cookbooks in the 1970s. Squid [inaudible 00:31:06] was available in Italy but unknown in the United States until the 1980s. So I'm fascinated by the way in which things that are pretty new turn out to be regarded or get dressed up as age old things. Key lime pie for example, people think it goes back to the origins of Florida, the first hearty settlers in the Florida Keys, but in fact it's based on Borden's condensed milk recipe from the end of the 1940s.Suzy Chase: What?Paul Freedman: Yeah, I know. Disappointing in a way but originally it was for some kind of ice box quick lemon pie and then some clever person thought of applying it to these admittedly regional Key limes. But the actual recipe, it's not as if people in 1900, when Key West was first developed as a resort were talking in Key lime pie, they had no idea of what it was.Suzy Chase: Now to my segment called my favorite cookbook. What is your all-time favorite cookbook and why? Paul Freedman: The choice is narrow. I would say my all time favorite cookbook is Pierre Franey's 60-Minute Gourmet. Suzy Chase: Yes. Paul Freedman: So on the one hand it's amusing because it's idea and it dates from, what, about 1980, late '70s, early '80s then it was followed up by More 60-Minute Gourmet. So on the one hand, the notion that 60 minutes is fast is now amusing. So for Pierre Franey, a French trained master chef, nobody could dream of wanting to produce a meal in less than 60 minutes. Less than 60 minutes, you might as well put something in the microwave from his point of view. But it is actually exactly what it says it is. These are wonderful meals. They're easy. They're easy in the sort of Julia Child sense. Of course, like everybody else, I admire her because all you have to do is follow the instructions. The instructions may be a little bit extensive. They're not as extensive as Julia Child's recipes, but each step is pretty simple and it produces lovely meals. There are a lot of cream sauces. There's a lot of stuff with scallops. My wife, when we were just married, made fun of these recipes and have my producing meals based on them by saying, "What will it be today? Scallops or scallops substitutes?" But I'd say that my second choice, I mean, you didn't ask me for a second choice, but my second choice is called Cucina Fresca. Point of it is that it's Italian food, but it's food to be served at room temperature, which allows you to make it in advance so that you can greet and entertain your guests without frantically checking things on the stove. Suzy Chase: The guys at Kitchen Arts and Letters here in the city.Paul Freedman: Mm-hmm (affirmative).Suzy Chase: That's one of their favorite cookbooks. Paul Freedman: Oh, I didn't know that. That's good to know. That also my copy is in lovingly cherished bad shape because it's been used so much. Suzy Chase: Where can we find you on the web and social media? Paul Freedman: I'm at Mornayphf, Mornay like the sauce, M-O-R-N-A-Y-P-H-F on Twitter, and I have a website that's available through the Yale history department. So if you Google Yale University History, you'll see under faculty my name and my sign.Suzy Chase: Now to the very last line of American cuisine, it's in the what's in and what's out section. Okay. Here it goes. Microgreens, it has been discovered that they have no flavor. Thank you.Paul Freedman: It’s in what’s out.Suzy Chase: Amen. I've always hated microgreens. Paul Freedman: Yeah, well, I've developed more dislikes or phobias as I've gotten older, which may be because I started out pretty eclectic and ecumenical. But if I may mention another pet peeve, it's wraps and this is brought up by we have a lot of candidates for jobs in our department this semester and the lunch is so often served at their talks to accompany their talks. The candidate has to give a job talk based on their research. Our wraps, I go to these, this free food is set out and I don't like any of it.Suzy Chase: But they see you coming. Paul Freedman: Well, people will say other things like, "Oh, well. You choose the restaurant. I wouldn't dare choose the restaurant for a meal with you," as if I have some real expertise in New Haven restaurants that they don't, or as if I'm someone who can't stand to eat an ordinary meal, which is totally untrue. I am not in my own picture of myself a foodie, a food fanatic, a gourmet, a gastronome. I just happen to be interested in food.Suzy Chase: That'll be your next book. It will be entitled I Like Ordinary Meals. Paul Freedman: Right. No kidding. Suzy Chase: So thanks for writing yet another thought provoking book. I could talk to you for hours and thanks so much for coming on Cookery by the Book podcast. Paul Freedman: Thank you for having me, Suzy. It's always a pleasure talking to you. Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Cette semaine, les sorties Blu-ray, le livre « La mort de roi » de Gabrielle Lisa Collard, Ubisoft se lance dans la production de dessins animés, la 4e saison de Rick and Morty et Bela Lugosi incarnera une fois de plus les traits de Dracula dans une BD de Legendary Comics. En dernière partie d'émission, on reçoit Jean-François Provencal pour discuter de « Joker », un film de Todd Phillips basé sur le célèbre personnage de DC Comics mettant en vedette Joaquin Phoenix. Diffusion originale : 14 octobre 2019 Site web : MysterieuxEtonnants.com © Les Mystérieux Étonnants. Tous droits réservés.

Frederic Fekkai opened his 1st haircare salon on the top floor of Bergdorf Goodman in 1989. He built Fekkai into the first luxury haircare brand and sold it to Procter & Gamble before buying it back to reinvent it for the new generation. Fekkai brands includes includes Bastide - a small Provencal brand Frederic bought with his wife Shirin and reformulated for a discerning customer. Customers are loving Bastide for its clean, natural products and the tried and true Fekkai for The One brand and its custom formulations. Frederic shares his insights from his career as an entrepreneur and stylist to the stars in this episode 31. Subscribe to TheIdeaMix Life Hustle and stay tuned for our weekly episodes.The IdeaMix Life Hustle show brings you stories, inspiration and resources to live what you love with new episodes every week.Check out our website. Sign up for The IdeaMix weekly newsletter here. For comments, questions, podcast guest ideas or sponsorship enquiries, please email info@theideamix.com.

Rose has a long and noble history- longer than most of us think! Before Champagne was Champagne, the wine was still and pink! The most common Roman wines were pink, and so were the wines of the Ancient Greeks! Red, White- these are relatively recent- so if someone gives you grief, don't take it! DRINK PINK & DRINK WITH PRIDE!Christi & Alex pull out a bottle from Provencal and give it the podcast treatment! It's Wine! It's Fun! It's Freeing! Grab a glass of something you love, put in the earbuds and tune in SOMM-Thing To Drink About's latest episode!

JF Provençal à 70%Sympathique à tendance drôle, Jean-François Provençal a été à la TV des années de temps en tant que membre de la prolifique troupe ‘Les Appendices’ Touche à L’article 70 – 605 – JF Provencal, 2019-02-25 est apparu en premier sur RadioH2O.

Il était une fois une histoire qui démarre à Montréal... LeRadioClub vous propose le podcast de l'émission que nous avons réalisée avec Robert Levy-Provençal alias RLP. Nouvel invité qui nous à régalé avec sa Play-List de Dingo, ses remix, ses Re-Edtis et tous ces sons exclusifs. RLP, homme de Radio, Dj, Remixeur nous raconte comment dans les années 80's il devient un des premiers en France à produire des mixes DJ's à la Radio. LeRadioClub est Présenté par Philip THORN & Artur LEG, #EnDirectDeLaChambreDeBonne depuis Paris - Place Vendôme. Novembre 2018 © by imagineMedias.com

Jean François Provencal et ses acolytes recoivent Antoine Achard, administrateur de la page de memes Pierre de la Trudeau pour discuter des memes politiques au Québec. Dans cet épisode, nous abordons entres autres les memes appuyant Québec Solidaire lors des dernières élections ainsi que la responsabilité ethique dèrrière l’administration d’une page. 

Vermouth is having a revival and getting the respect it deserves. In this episode we speak with Kara Newman, Wine Enthusiast's spirits editor. Find out why it belongs as a featured ingredient in your home bar, the diversity of styles and flavors available, and tips on mixing it up. Vermouths Discussed:  @3:00 Routin Dry Vermouth  @7:30 Lustau Vermut Blanco  @15:12 Imbue Sweet Vermouth  Transcript Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode I'm talking about vermouth with contributing editor, Kara Newman. Kara covers spirits for Wine Enthusiast. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, and it's also got vermouth, which is a wine too. Download Vivino to discover and buy your favorites, and stock up at Vivino.com/wineenthusiast. So, I was recently at a bar, not surprising, and I was thinking about vermouth because the person I was with ordered a martini, and the bartender made a big show of pouring a cap full of vermouth, and putting the cap full of vermouth into the glass, swirling it, and then dumping it out, and just said, "This is the most important step in making a martini." So, I wanted to talk to you, Kara, and welcome to the show, about vermouth because I feel like it's still even in this day in age, it's underappreciated, and people aren't enjoying it as much as they should. They're just dumping it out, and that was a criminal, that was a traumatizing moment. So actually what I want to ask you, Kara, is how do you like vermouth in your martini? What's your play there? Kara Newman: Well, my go-to is actually a 50/50, so that means equal parts gin and vermouth, and that's actually a lot of vermouth. That's a pretty wet martini. Although, I just like to have it in the martini at all. It's funny that happened to you. The same thing happened to me in Rome. I was appalled to order a martini, and they poured in the dry vermouth and made a big show of shaking it, and then pouring it all out. I was like, "Oh my god, what are you doing? Are you crazy?" Jameson Fink: It's such a waste. I do like the 50 ... another great thing about a equal parts 50/50 martini too is that you can have a lot more of them, and that's another thing that's nice about vermouth as more of a starring role. And then you've got sort of like the ultimate expression of that, which would be the reverse martini, which would be- Kara Newman: Right, that was Julia Child's play. Jameson Fink: Oh really? Kara Newman: Yeah, I think she was the first person I ever heard of doing a reverse martini, yeah where lots more vermouth and just a splash of gin. Very civilized. Jameson Fink: Yeah, and that's a good drink to have while you're in the kitchen cooking too. Kara Newman: You know it. She would know it. Jameson Fink: She would know it, she would know it. Kara Newman: If Julia says- Jameson Fink: Yeah. And also the thing with vermouth is that we're seeing kind of an explosion of small batch crafted type of vermouth's from all over the country and all over the world, and I think we have so many more available to us now, and also with different flavors and types. So, the first wine I wanted to talk to you about, and vermouth is a wine, it's just fortified- Kara Newman: Correct. Fortified, aromatized, correct. Jameson Fink: Aromatized and fortified. God, that sounds so cool. It's a French vermouth. It's the Routin dry vermouth, 91 points, best buy, and what are people doing with vermouth in France? I mean, I don't even know what's the tradition of vermouth there? Are there certain ingredients that they use that's kind of like a signature? Or is it just kind of it's anything goes, whatever you want to use? Kara Newman: Well, traditionally you only heard about French vermouth or Italian vermouth and there were no other vermouth's out there in the universe for years and years and years. And recently we've had more of an explosion where we've seen vermouth, as you said, from all over the world. But the Routin, the one that you mentioned, that one's more of an alpine vermouth and it has more botanicals, more of those beautiful herbs and flowers, and they even have bitter almonds listed in their botanical list. They really have this beautiful alpine sensibility. Jameson Fink: Now is it rare to ... I think like a lot of those things it would be like a closely guarded secret- Kara Newman: Oh, you know it. Jameson Fink: ... do you see, like obviously there's some things that they're not listing, but do you find more people are just like, "Hey, we're gonna let you know what some of the flavorings we use to make this vermouth." Kara Newman: Every now and then you see ... You're absolutely right, it's definitely held close to the vest. I mean, sometimes I think it's because it's a secret, sometimes I think it's because they change it pretty frequently, and it might be based on what's available. But I'm not sure that there's really a ... I'm trying to think if there's anyone who's really giving their full list of botanicals. Usually you just see a number if they talk about it at all. Jameson Fink: Right, like the secrets herbs and spices. Kara Newman: Exactly. Very KFC. Jameson Fink: Yeah. And then this vermouth is a dry vermouth, and you mentioned in your review that it's martini material, so what is ... I mean, there's different kinds of vermouth, but so if I'm shopping, do I want to look for like, okay, I'm making martinis, I want a dry vermouth? Kara Newman: Well, for martinis, I would usually go for a white vermouth as opposed to a red vermouth. I think dry vermouth is lovely in a martini and can be very crisp. It goes really well with gin. I'm also a fan of Blanc vermouth, which are a little more oxidized. They have a bit more of like a honey note, and there certainly are a growing number of Blancs and Blancos out there. But yeah, dry would probably be my go-to for that perfect classic martini profile. Jameson Fink: And what about too, we've talked a little bit about oh vermouth, you mix it, you put it as ingredients in things, what about drinking vermouth solo, like just on the rocks with a twist? Is that something that's becoming more popular or do people still look at vermouth as like, oh vermouth is just, it's an ingredient, it doesn't stand on its own? Kara Newman: I'm seeing a lot of vermouth and tonics. Jameson Fink: Oh okay. Kara Newman: Yeah, that's sort of a Spanish tradition, and every now and then I'll see a vermouth tonic. That's very refreshing. Vermouth, tonic, a nice curl of citrus peel. Oh, it can be so good. A little tapas on the side- Jameson Fink: And then that's kind of too with this trend of ... which is great about vermouth, it's got so much flavor, but it doesn't pack the punch alcohol-wise that vodka or gin or something like that would too. Is that also maybe helping revitalize vermouth that people are trying to make these more kind of culinary cocktails or things that are ... you can have a few more of them rather than just one giant stiff martini that's 100% vodka? Kara Newman: Well, we are definitely seeing a trend toward lower alcohol cocktails, what people call session cocktails. You can hang out and have them over a session. And vermouth forward cocktails are definitely a huge part of that. The Bamboo, the Adonis, those are two cocktails that are literally nothing but vermouth, like two different kinds of vermouth. Vermouth, sherry, all kinds of lower alcohol cocktails are definitely on the forefront right now. Jameson Fink: Mm-hmm (affirmative). Yeah, no doubt. And then actually, this is great because we're not just talking about vermouth, we're drinking some vermouth, and the second wine I found really interesting because I know Lustau is a great sherry producer, and I was really excited to see that they now have a vermouth, at least it's new to me, and this is the Lustau Vermouth Blanco, 94 points, and it's a sherry-based vermouth made from fino and sweetened with Muscatel wine. It's really good. And is this more of that oxidized style that you were just talking about? Kara Newman: Yeah, this one's definitely Blanco. This is actually two of my favorite trends of vermouth right now. Jameson Fink: Uh-huh, in one bottle. Kara Newman: In one bottle. Because I mean, I love the Blancos, and those I will drink straight up. Just a little ice is really all I need. But there's also a trend toward ... trendlet, toward more sherry-based vermouth's. There are I think three or four on the market right now, and this one, Lustau was actually the first one out to my knowledge ... and it's so good. Jameson Fink: Yeah, it's really delicious. I mean, it's really ... I mean, you can smell sort of the beautiful grapes, but then it's got that kind of oxidized character too. I mean, it's really good. It's just good. I mean, we're just drinking this on its own and it's pretty damn good. Kara Newman: No, it's nice. I mean, it's got that honey, it has floral characteristics. I mean, a bit of chamomile. It's just really pretty and drinkable. Jameson Fink: Mm-hmm (affirmative). Yes, it's pretty and drinkable, absolutely. So it seems like the dry vermouth is the classic martini vermouth, but what do you like to do besides just enjoying it on its own or with maybe a little soda or something like that? What do you like to do with this as far as cocktails go? Kara Newman: I think Blancos are really nice with anything that has a bit of citrus to it. I was playing around with kind of a gimlet martini mashup over the weekend, and I was trying to make a lemon cordial that I then combined with some gin and some Blanco vermouth, and it was really quite nice. Jameson Fink: Mm-hmm (affirmative). Kara Newman: You're looking very skeptical. Jameson Fink: Oh no, no. I'm just thinking, I'm just imagining you in your home ... like I'm thinking of this like drinks lab, and you kind of like, "Oh, today I'm gonna make a cordial." It just sounds really charming and intriguing. I mean, yeah, a lot of work goes into this stuff, right? Kara Newman: Sometimes. This was ... let's call it a quick cordial. It was not exactly high maintenance. It was more or less simple syrup with lemon, and it was nice. It was very sunshiny, it was yellow. It went really well with the blanco and a little gin. I think next time I do it I might even do it with vodka. We won't tell. Jameson Fink: Okay, no, not at all. And so cordial is, what is a cordial? Kara Newman: It's just a sugar syrup. It's just a fancy word for that. Jameson Fink: Oh, okay, it's like simple syrup, but it has fancier name. Kara Newman: Yeah, you hear a lot about lime cordial for gimlets. Jameson Fink: Uh-huh, cordial, well it sounds so cordial. Kara Newman: No, but it was fun. Personally, I think you can do just about anything with a blanco. It's so versatile. I think it works well with whiskeys as well. Usually that's just the province of sweet vermouth, but I think that blanco really just spans categories, defies categories. Jameson Fink: Mm-hmm (affirmative). So when you walk into bars, I mean, we're in New York, it's an amazing city for cocktails. Are you seeing a lot more selection and variety of vermouth's on the shelf, or is it still just like we have the sweet vermouth and we have the dry vermouth, and that's it? And you don't know how old the bottles are. Kara Newman: Well, it depends where you are. I think we're seeing a little more variety than we used to. Every now and then I'll see an amber vermouth, and those are quite good too. They're even more oxidized. Once in a blue moon I'll see a rosé vermouth, and I get very excited about those. Jameson Fink: I would think, yeah, I would think there would be a ton of just ... 'cause there's rosé everything now. The popularity of rosé wine, there's rosé cider, there's rosé gin? Kara Newman: There is. There is, yeah. Jameson Fink: Okay, yeah, I think I've seen that too. Yeah, and cider ... if anything can be made like with a pink, pale Provencal color, it's being done. But that's pretty cool with vermouth. What do you do with a rosé vermouth? Kara Newman: I think it probably would work very well in any kind of ... I mean, I keep going back to gin just 'cause I want everything with gin. That's just my go-to this time of year, but I think it probably would be really lovely on its own. It really wouldn't need much embellishment at all. I think it would be really nice with anything with kind of a grapefruit, I think kind of a tequila would be really nice, a rosé vermouth tequila grapefruit concoction, like a Palomaesque kind of thing. Jameson Fink: Oh, I love a Paloma. I had a Paloma yesterday. Kara Newman: Nice. Jameson Fink: Yeah, it's one of my favorite drinks. Kara Newman: Oh, okay, cool. Jameson Fink: All these flavor notes of vermouth, especially blanco vermouth, I mean, does it kind of remind you of gin in a way, botanically? Or do you think there's similarities? Kara Newman: here can be. I'm nodding, no one can see me. I think that a lot of the language is the same. You talk about botanicals in both of them, and I think there are definitely some common botanicals in both of them, like we were talking about the Routin, I know they use juniper, which is also typically a gin botanical. But they also are ... in vermouth there are bittering agents that you don't find in most gins. It really would be just too intensely bitter I think to drink. Jameson Fink: Mm-hmm (affirmative). Kara Newman: And that gives vermouth a nice gently bitter undertone, that would be really unpleasant I think in a standard spirit. Jameson Fink: Mm-hmm (affirmative). Oh, the other thing I want to talk about is your books. You've written a lot of books. Kara Newman: Yeah, it's a compulsion. Jameson Fink: Yeah, so your most current one is Road Soda, which I think is really fun. Actually, can you just explain what Road Soda is about? Kara Newman: Yeah, yeah, sure. It is all about drinking well on the road, so good things to make and drink in hotel rooms, on planes, on trains, on camping trips, the great outdoors. Jameson Fink: Like what's a good example of something, like one of your favorites that's really innovative or fun ... or I guess it's all about being resourceful. Like what are some resourceful ways to make cocktails on the road when you're not at a bar? Kara Newman: Well, one of my favorite chapters in the book is all about drinks to batch and put into flasks. Jameson Fink: Okay. Kara Newman: I think the flask is definitely an underrated cocktail tool- Jameson Fink: Underrated. Kara Newman: ... and I definitely love being able to pre-batch drinks, like Negronis or a gin and tonic, or any kind of vermouth drink. Jameson Fink: Like to take to the movies or the park or all of the above? Kara Newman: All of the above. Jameson Fink: Of course, you're obeying all the laws of drinking in public and bringing things- Kara Newman: Of course, of course. Jameson Fink: ... but yeah, no that's really fun. What's a good drink to batch? Kara Newman: I think anything in the old fashioned family works really, really well. Anything that doesn't include citrus I think works particularly well. So any kind of combination ... For me, the Black Manhattan I think is the ultimate. So, whiskey, sweet vermouth, some Amaro in there, maybe a drop or two of orange bitters or Angostura bitters, and then just cap it up and toss it in the freezer. Jameson Fink: That sounds really good, and you worked vermouth into it, which I think is really great. Kara Newman: Oh hey, I didn't even mean to do that. Jameson Fink: But you did, but you did. And then speaking of a sweet vermouth, the last one I want to talk about is Imbue sweet vermouth, 90 points, and that's from Oregon. I remember ... I have a vermouth story. So, when I was working at a wine shop in Seattle, one of our sales reps, he was like ... we have this room where we taste wine, it was kind of like our break room, and he's like, "Okay, and I have one more thing for you to taste." He was like, "It's a vermouth," and we were all like, "Ew, I don't want to taste a vermouth." We were all just like wine, you know, I mean, vermouth's a wine, but you know what I mean, we were like, "I only want to taste red wine and white wine and champagne and sparkling wine." And he was really indignant. I mean, he wasn't a jerk about it, he's just like, "All right, I'm not leaving here until all of you taste this vermouth, and I guarantee you you're gonna love it." And it was Imbue, and it was really good. We were just blown away by it. And for me also, it was an introduction to ... that people in Oregon are making vermouth too, which I thought was super cool as well. But this is a sweet vermouth, which I think is really interesting because, I mean I guess the classic application for a sweet vermouth would be a Manhattan, right? Kara Newman: Right. Jameson Fink: So, what else can you do with sweet vermouth, and is it really that sweet? It's not like super sweet. It's still got some bitterness to it. Kara Newman: I don't think it's that sweet at all- Jameson Fink: Yeah. Kara Newman: ... I mean, sometimes I think everything should be re-categorized so it's red vermouth or white vermouth, and sometimes I deliberately try to refer to them that way, which is not standard and not done, but yeah, you're exactly right. Sweet vermouth is not terribly sweet at all. I do like the Imbue. I think they're just so sincere also. There's a certain earnestness to this particular brand that I enjoy. Jameson Fink: It's very pacific northwest. Kara Newman: I guess so, yeah. Jameson Fink: Yeah, it seems very Portland-ish. Kara Newman: And they're using a lot of local ingredients. They're using ... I believe they're using Willamette Valley wines and I know they're fortifying their wine with eau de vie from Clear Creek, and they're a local producer of brandy's and other spirits. They just seem like very well-meaning and they make a good product. Jameson Fink: Yeah, I also like the Petal and Thorn. Have you had that? Kara Newman: Yeah. Jameson Fink: That is rosé color. Kara Newman: Yeah, I mean that sort of feels more like a Campariesque kind of ... a [Parativo 00:17:31]. But also a wine-base, and very, very drinkable. Jameson Fink: Yeah, I haven't had the sweet wine or the red one. Yeah, I like that. Maybe we should just ban, just stop calling it sweet vermouth. I think like anything, people hear the word sweet and they automatically go to a dark place. I enjoy sweet things, chocolate- Kara Newman: Same, same. Jameson Fink: ... all kinds of sweets. Sweet sweets, so yeah, I agree that sweet is a ... well, it's just a loaded word, and especially in the world of wine and spirits too, that people automatically think like, "Oh, it's sweet-" Kara Newman: Because something's been added and- Jameson Fink: Right, or it's just for dessert or something like that. Do you look at ... I guess when you're thinking about sweet vermouth and a manhattan, but do you look at vermouth in general as a category, as like, oh it's just an apéritif wine, or does it depend on if you're having it alone or in a cocktail? Kara Newman: I think of vermouth as being an ingredient. I don't know that I think of it as being an apéritif category. Maybe it should be, but I don't think it's typically consumed alone or as a precursor to a meal unless it's mixed into something else. Maybe that's something that should change. Jameson Fink: Mm-hmm (affirmative). Yeah, I mean, I love the idea ... One of my favorite summer cocktails, along those lines, is a white port and soda or tonic with just a twist, a citrus twist. It's the same kind of philosophy. It's like, lower alcohol, it's got a ton of flavor, and it's really refreshing ... and it's really easy to make too. I think that's the nice thing about vermouth too is that it can be one small component of something, or it can just be like, hey, all you need to do is just [glug 00:19:15] some into a glass of ice, top it off with some soda or tonic, and add some citrus, and boom, you're done. Kara Newman: Absolutely. Jameson Fink: And you don't even need to like, oh, like X number of ounces of this and that. Just kind of, you know- Kara Newman: No, just eyeball it. Jameson Fink: ... eyeball it, yeah. Yeah, I think maybe it's hard. Well, you write a lot of cocktail recipes too. I mean, sometimes it's kind of a relief to just tell people like, you know, you can just kinda eyeball it, and it's not like a cocktail that requires 20 ingredients or 30 steps and eyedroppers of this, and you know, bar spoons of that. Kara Newman: I think a vermouth highball, a white port highball, I think all of these just sound wonderful. Yeah, just put some into your glass, glug it up with a little bit of sparkling, and if you feel like some bitters, put in some bitters. If you feel like some citrus, put in some citrus. Jameson Fink: Mm-hmm (affirmative). You can be having ... it's like a hot summer day and you just have a little on the rocks with some soda, a little citrus, it can be part of a classic drink like a martini or a manhattan, and it can be a little bit of everything in between. It's an underrated ingredient, and it's really cool to explore it from all over the country and all over the world in many guises and flavors. So, thank you for joining us, Kara. Kara Newman: My pleasure. Jameson Fink: And thank you for listening to the What We're Tasting podcast, sponsored by Vivino, wine made easy. The three wines we talked about today are: The Routin Dry Vermouth, Lustau Vermouth Blanco, and the Imbue Sweet Vermouth. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. And if you liked today's episode, please give us a five star rating on iTunes, leave a comment, tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.

Jean-François Provencal est de retour, flanqué de Catherine Thomas! Avec eux on discute de nos buts de jeunesse! On s’interroge sur les récompenses du patreon de Josée Rivard et comment nos postérieurs se retournent contre nous! Que se passe-t-il au dôme de zoophilie? Quelles sont les sombres intentions du lobby des globe-terrestres? Quel autre podcast...

Hear about America's spookiest spots, then take a virtual stroll past the colorful, fragrant stalls of a Provencal farmers market with author Marjorie R. Williams. And listen in as some Belgians get nostalgic discussing the hearty comfort foods of their homeland. For more information on Travel with Rick Steves - including episode descriptions, program archives and related details - visit www.ricksteves.com.

My heart aches, and a drowsy numbness pains, My sense, as though of hemlock I had drunk, 我的心在痛，困顿和麻木，刺激着我的感觉， Or emptied some dull opiate to the drains, One minute past, and Lethe-wards had sunk: 有如喝下毒汁，又好似刚刚吞服鸦片，向着遗忘河下沉； Tis not through envy of thy happy lot, But being too happy in thine happiness. 不是我嫉妒你的好运，而是你的幸福使我快乐。 That thou, light-winged Dryad of the trees, In some melodious plot, Of beeches green, 而你，是林间的精灵，扑闪轻轻的翅膀，悠扬曲调中 and shadows numberless, Singest of summer in full-throated ease. ，山毛榉的绿荫，遮蔽了万物，放开歌喉，歌唱夏天。 O, for a draught of vintage! that hath been, Cool'd a long age in the deep-delved earth, 哦，让我们来一杯酒！那冷藏在地底深处多年的甘醇， Tasting of Flora and the country green, Dance, and Provencal song, and sunburnt mirth! 品闻花神的芬...

Enregistré au MiniFest, avec notre collaborateur officiel Jean-Francois Provencal! Avec lui et les braves gens au Medley Simple Mal, on discute de photos de plages et de boudoir! Pierre-Luc doit combattre ses émotions face aux fins des jeux vidéos de son enfance pendant que Yannick fait ses premiers pas contre l’autorité! Gabrielle envoie paître une...

Notre ami et COLLABORATEUR OFFICIEL de 3 Bières, Jean-François Provencal est parmis nous et comme à l’habitude, c’est plaisir et opinions controversées sur des mets bien de chez nous! On découvre les horreurs de Garfield sur Ebay mais pas avant d’avoir émis la théorie du Pac-Man! En plus: quels sont les résultats de notre récent...

TITLE: Atelier Autentic duo Hein and Wietzie talk Furniture painting, chalk paints SERIES: Lifestyle and health EPISODE: 8   Riviera Firefly is your online guide to living on and visiting the French Riviera and the Côte d'Azur. We cover topics such as Education for children and adults, Places to visit, Health and lifestyle, hobbies and leisure and have lots of fun here in the Alpes Maritimes. We also talk to inspiring local entrepreneurs and small businesses about how they started their careers in France, dealing with administration and what brought them here in the first place. Topical issues such as Brexit and what this means to expats will also be covered in 2017. Our online directory and magazine can be found on www.rivierafirefly.com   THIS EPISODE In this Riviera Firefly Episode 8 Antonia talks with Hein and Wietzie from Atelier Autentic. We cover their background and what they did before coming to "live the cream" in the sunny South of France. They are living proof that you can feel the fear and do it anyway changing career directions and relocating.   KEY POINTS [03:00] The early memories.. [06:45] Flipping the lifestyle to live life and enjoy it. [07:45] House building [09:15] The island! Upcycling and relooking furniture from le bon coin. [12:30] Painting workshops with Autentico paints. Furniture and yes you can paint material and upholstery! [14:30] Different painting techniques to get a shabby-chic look .. [17:00] Painting metal, plastic! [17:30] Prepping wood before adding the chalk paint. [21:15] KidooLand workshops in the Alpes Maritimes, Advances courses in Lorgues in the Var. [23:00] Place to visit on the Cote d'Azur .. top beach : Ramatuelle l'escalet [24:00] Books to read : Robert Jordan fantasy series .. [26:00] Living your life inspirational quotes: Fortune Favours the brave .. Luck is a skill...Get out of your comfort zone.   Thanks Hein and Wietzie Geber it was as always a pleasure ;-) ... IMPORTANT LINKS http://www.atelier-autentic.com/   https://www.instagram.com/atelier_autentic/   https://www.facebook.com/furniture.chalk.paint/   https://fr.pinterest.com/ArtbyWietzie/chalk-paint/  The Beach: http://www.plages.tv/detail/plage-de-l-escalet-ramatuelle-83350 The books: https://www.fantasticfiction.com/j/robert-jordan/   OUR SPONSOR This episode was sponsored by www.kidooland.com The little English School in Sophia Antipolis on the French Riviera I want to thank KidooLand.com for sponsoring these podcasts .. basically each show takes a several  hours to record and edit and publishing has many associated costs so I can only do this with their backing . So a shout out to  KidooLand the little English school outside of Sophia Antipolis and back soon in the Beachcomber French Riviera 4* hotel . We celebrate our 10 years in business in the South of France this year so keep an eye on as as we have some fun things coming up.. and I want to thank all of you who have supported us over the years .. you are literally in the thousands….thousands of families who have had confidence in my and my company and keep coming back and telling your friends about us. It is no mean feat running a business / a venture however big or small in France especially as a foreigner and it is down to all of us to support and share the love. Go back to previous episodes and hear how Julia Edgeley and Lizzy Parks have created their niche here .. subscribe and like so you can hear Phoebe Thomas Faye Villalbe Tina Silver and Tracy Leonetti talk about how they have set up business services, hotels and spas, yoga workshops .. I’d love to hear from you if you have moved to the south of France , started a venture ..its important we get your message out there. It’s also important more now than ever that we put the South of France back on the map as a place to visit..last years atrocities are damaging our tourist industry and I don’t mean the big hotels I mean the little B&B, the gite owner who’s bookings for the summer are drastic..it will have a roll on effect on everyone .. no bookings for them mean no tourists in our shops , no one spending money ok I’m not going to go on a negative here so what’s the solution .. we need to take action .. use social media once per week to promote the cote d’azur a photo on a hike, a beautiful sunset, a facebook live video at a Provencal market . We are so privileged to be in this beautiful part of the world ..let’s get it back in the news for the right reasons #cotedazurliving.  

Un de nos invités préférés, Jean-François Provencal des Appendices est de retour! Des grosses discussions de contrat social, créativité ficellienne et un homage à Remy Lebeau s’en suivent! @3bieres @3brasseursCA www.3bieres.com 3bieres@gmail.com

La suite et fin de notre live enregistré aux 3 Brasseurs! JF Provencal s’est fait servir de délicieux nachos aux 3 Brasseurs mais il nous sert à son tour des opinions controversées et un discours rassembleur! Jean-Thomas Jobin nous parle d’un numéro qui s’est moins bien produit! Écoutez donc!

Enregistré directement au 3 Brasseurs du Vieux-Port de Montréal, on lance notre propre bière, L’Anecdote avec l’aide Jean-François Provencal et Jean-Thomas Jobin! Marie-Lune est de retour parmis nous mais on ne fait pas que boire des Anecdotes alors que Jean-Thomas nous raconte une histoire étrange avec un ouvrier et Jean-François révèle un passé de BULLY!...

On today's episode of THE FOOD SEEN, we sit for un café crème with Clotilde Dusoulier, the Parisian food blogger behind Chocolate & Zucchini. Know for a more Provencal twist, olive oil & vegetable based, rather than the butter and potatoes of Northern France. Upon graduating with a degree in computer science, Clotilde moved to Silicon Valley to code, unintentionally codifying her cooking as a craft. She baked Quiche Lorraine, and her mother's Gratin Courgette (zucchini casserole), but really was hoping to fall in love with the vegetables she had yet to embrace. Chocolate & Zucchini plays on French comforts, like Chicken en Croûte (in a bread crust), with the modern mashup of Cauliflower in Brioche, which we're hoping could be the next cronut! Though Paris is surely taking cues from NYC and Brooklyn trends, they also make it their own, burgers places with French cheese, Poulet rôti (roast chicken) with heritage breeds … don't worry though, the croissant est encore un crossisant.

200 épisodes! WOW! On reçoit notre bon ami JF et Catherine Éthier et on fait un épisode comme à l’habitude! Merci de nous écouter!

Enregistré lors de leur passage plus tôt ce printemps, une discussion sur la technologie se transforme en convention du fast food! Des élus sont décidés, des restaurants sont laissés derrière et la restauration rapide ne sera jamais plus la même!! @3bieres www.3bieres.com www.facebook.com/3bieres

Cette épisode est un thermomètre et il vous indique la fièvre du samedi soir du 1er Août 2015! En direct du Brouhaha, JF Provencal et Julien Corriveau nous font le cadeau de merveilleuses histoires de leur vécu et on prend des sujets directement du public! @lesappendices @jfprovencal @3bieres www.3bieres.com www.facebook.com/3bieres http://www.brouepubbrouhaha.com/

Une table PLEINE! En plus de Marie-Lune et Gabrielle, on reçoit nos BROS des Appendices, JF Provençal et Julien Corriveau et telle une météo loufoque, la bonne humeur PLEUT! Tant de sujets discutés! Tendez l’oreille afin de découvrir! @lesappendices @jfprovencal @3bieres www.3bieres.com www.facebook.com/3bieres

On reçoit deux des Appendices, JF et Dave qui furent de véritables chics types! Tant de sujets discutés! Tendez l’oreille afin de découvrir! @jfprovencal @3bieres www.3bieres.com www.facebook.com/3bieres

2015!!! On commence l’année en BEAUTÉ avec JF Provencal des Appendices! Un super bon invité, on jase ensemble de: -Vengeance! -Émissions déchues -Fast Food! @jfprovencal @3bieres www.3bieres.com www.facebook.com/3bieres

Provencal Sour Contributed by Ashley Danella • 2 oz Bulleit® Bourbon • 1 oz Lavender Infused Honey Syrup • ¾ oz of Fresh Lemon Juice Add all ingredients, give it a good shake, strain over an old fashioned glass with ice and garnish with a fresh piece of lavender.

"Ode To A Nightingale" John Keats My heart aches, and a drowsy numbness pains My sense, as though of hemlock I had drunk, Or emptied some dull opiate to the drains One minute past, and Lethe-wards had sunk 'Tis not through envy of thy happy lot, But being too happy in thine happiness,-- That thou, light-winged Dryad of the trees In some melodious plot Of beechen green, and shadows numberless, Singest of summer in full-throated ease. O, for a draught of vintage! that hath been Cool'd a long age in the deep-delved earth, Tasting of Flora and the country green, Dance, and Provencal song, and sunburnt mirth! O for a beaker full of the warm South, Full of the true, the blushful Hippocrene, With beaded bubbles winking at the brim, And purple-stained mouth That I might drink, and leave the world unseen, And with thee fade away into the forest dim Fade far away, dissolve, and quite forget What thou among the leaves hast never known, The weariness, the fever, and the fret Here, where men sit and hear each other groan; Where palsy shakes a few, sad, last gray hairs, Where youth grows pale, and spectre-thin, and dies; Where but to think is to be full of sorrow And leaden-eyed despairs, Where Beauty cannot keep her lustrous eyes, Or new Love pine at them beyond to-morrow. Away! away! for I will fly to thee, Not charioted by Bacchus and his pards, But on the viewless wings of Poesy, Though the dull brain perplexes and retards Already with thee! tender is the night, And haply the Queen-Moon is on her throne, Cluster'd around by all her starry Fays; But here there is no light, Save what from heaven is with the breezes blown Through verdurous glooms and winding mossy ways. I cannot see what flowers are at my feet, Nor what soft incense hangs upon the boughs, But, in embalmed darkness, guess each sweet Wherewith the seasonable month endows The grass, the thicket, and the fruit-tree wild; White hawthorn, and the pastoral eglantine; Fast fading violets cover'd up in leaves; And mid-May's eldest child, The coming musk-rose, full of dewy wine, The murmurous haunt of flies on summer eves. Darkling I listen; and, for many a time I have been half in love with easeful Death, Call'd him soft names in many a mused rhyme, To take into the air my quiet breath; Now more than ever seems it rich to die, To cease upon the midnight with no pain, While thou art pouring forth thy soul abroad In such an ecstasy! Still wouldst thou sing, and I have ears in vain-- To thy high requiem become a sod. Thou wast not born for death, immortal Bird! No hungry generations tread thee down; The voice I hear this passing night was heard In ancient days by emperor and clown: Perhaps the self-same song that found a path Through the sad heart of Ruth, when, sick for home, She stood in tears amid the alien corn; The same that oft-times hath Charm'd magic casements, opening on the foam Of perilous seas, in faery lands forlorn. Forlorn! the very word is like a bell To toll me back from thee to my sole self! Adieu! the fancy cannot cheat so well As she is fam'd to do, deceiving elf. Adieu! adieu! thy plaintive anthem fades Past the near meadows, over the still stream, Up the hill-side; and now 'tis buried deep In the next valley-glades: Was it a vision, or a waking dream? Fled is that music:--Do I wake or sleep?

Chef Mark Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of potatoes and late summer vegetables. A slice of this tart is served with a side salad at Spruce for brunch and lunch. Recipe at: http://www.ciaprochef.com/potatoes/recipe7/

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Helen Dujardin of mytartelette.com shares her recipe for Halibut Provencal, a recipe that's been in her family for years. Jesse Brune of goodbite.com demonstrates. This is quick healthy dinner is best served with a crusty piece of bread.

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Chants, psalms, hymns and sagas; music ranging across the eastern christian traditions to the mediaeval Icelandic Eddas and the songs of the Provencal troubadors.

Chants, psalms, hymns and sagas; music ranging across the eastern christian traditions to the mediaeval Icelandic Eddas and the songs of the Provencal troubadors.

It’s the Thursday after Easter and most people out there are still picking the candy and chocolate out of their teeth having just gorged themselves on all manner of Easter Bunny-shaped confectionery. Ever the destroyers of convention, we have been doing something altogether more real and, some may say, sinister. Yes, friends, cover your children’s ears, for over the weekend, we — like Glenn Close in Fatal Attraction — put the Easter Bunny in the pot.

Susan shares a tip on how to make cooking with fish fast and easy.

Nîmes arena, which is still in use, is considered the best conserved from ancient Rome. It's another example of fine Roman engineering and propaganda. The arena still hosts colorful pageantry and macho-men still face dangerous beasts, a la Provencal style — meaning the bull dies of old age, not via the sword. For more information on the Rick Steves' Europe TV series — including episode descriptions, scripts, participating stations, travel information on destinations and more — visit www.ricksteves.com.

Nîmes arena, which is still in use, is considered the best conserved from ancient Rome. It's another example of fine Roman engineering and propaganda. The arena still hosts colorful pageantry and macho-men still face dangerous beasts, a la Provencal style — meaning the bull dies of old age, not via the sword. For more information on the Rick Steves' Europe TV series — including episode descriptions, scripts, participating stations, travel information on destinations and more — visit www.ricksteves.com.