A Christmas meal on Boxing Day

Last Christmas, we had our usual Christmas meal with friends on Boxing day...

This year, the table setting was more on theme than usual - with a centre piece made of fresh Blue Gum, Noble fir, Hinoki Cypress and pine cones

some tidbits

a terrine of pork served with cucumber salad and pickles

boeuf bourguignon with puree of potato and poached cabbage

Recipe for the potato puree:

800g of Chat potatoes, boiled in salted water and pressed through a riser,

250g of French butter (le Gall is suited for this)

1.5 cup of double cream

fleur de sel and white pepper to taste

The ingredients must be incorporated with a whip while the potato is still hot and went through the riser. It is not necessary to pass the puree through a sieve (only if a very fine silky texture is desired), a bit of rustic feel is more easy to handle.

Salad with cheese

Simple pound cake with Chantilly cream and chestnut cream

A day to remember

 On 6th December 2023, I was conferred the Chevalier des palmes académiques by the French Government - something which I never envisioned when I started teaching French back in 2008 having completed my studies in France a few years back. What an adventure it was to have a rewarding experience culminating to this...

the pinning ceremony

the medal

friends and family

with my dear students freshly came back from Francce

A sejour at Angers, France

 Last year, from Nov-Dec 2022, I had the occasion to be present in France for a training and it was at the city of Angers in the prefecture of Maine-et-Loire in the region of Pays de la Loire. It is the home of the famous liqueur Cointreau and the dukedom of Anjou that had given rise to a dynasty of French kings.

Behind the chateau d'Angers, a fortified medieval castle that had never been taken in its history.

Catholic University of the West or UCO where the training was conducted...

autumn scene near a bus stand...

at the city centre of Angers...

inside a circular shopping mall on the outskirt of Angers called l'Atoll...

at the farmers' market in the city...

Swiss chard of multiple colours

pumpkin and garlic

oysters - the hallmark of the Atlantic ocean

oysters (ballon)...

frisee and chicoree - my favourite winter salads

nice stalks of Amaryllis lilies

the market...

through the window of the university's training room...