This past saturday, Arno, my friend Ingrid and I had an excellent time in the Chartreuse. It was Ingrid’s first time for ski touring and even with some difficulties she really loved it.
The weather was suprising and all in contradiction, cloudy, a little bite of snow and somehow we managed to get a little bite of sun once in a while during the day.
We actually went for a long distance tour but not very high (approximatly700m). We first went up to the “Pinéa” (1771m), then down half way and up again to the “Mont Fromage”.
The thing we appreciated the most was the snow, it was just the best snow I ever had during a ski tour. Going down hill, it felt like we were flying on top of the snow, it was so light.
Just perfect!!
This last Saturday, Arno and I went for a ski tour to the “Pic Saint Michel” (1966m) in the Vercors. The weather was cloudy and windy at the top, but we had a good time. The hike took 2H to go up for 700m.
The year is ending with grace and joy, I am very proud to announce you the birth of LOELIE (Lina's sister), and so my little niece. She is just incredibly beautiful, I am already in love with her.
CONGRATULATIONS to my brother and sister in law!!!!
Christmas day is now 12 days from now, I finally decided to post some pics of my tree. This year I will be celebrating Christmas eve at my parent's place and the day at Arno's parents place with his cousins.
Christmas is coming soon and in France, it is a tradition and a pleasure to taste the Foie Gras. And every french knows that it's better to make your own. The only thing is to get the best recipe, there is different ways to prepare the Foie gras and I really wanted to get the easiest and most tasty one. That is why I visited a friend of Françoise: Georges.
He was very quiet to welcome us to his home to prepare the Foie Gras, it was actually very easy and fast to prepare.
Here is the recipe:
Get a nice Foie Gras origin France important!!
Get gently the nerves off the Foie gras a way that does not destroy it.
Clean the jars in glass with boiling water.
Mix:
1/2 Coffee spoon of pepper
1 Coffee spoon of salt
5 to 6 coffee spoon of Cognac or Armagnac
Disperse this mix on each side of the Foie Gras
Pour the Foie gras in the jar and press well
Close the jar and reserve it in the fridge for 2 hours.
Cook the Foie gras in a Cocotte minute. As soon as you ear the cocotte whistle, switch off the gaze and leave the cocotte under pressure for 30 minutes.
Then open the cocotte and let it cool off.
Thank you Georges for the teaching!!
ENJOY!!!!
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