Today was my birthday - I was spoilt by my man & family, but 32 is not the best of numbers, is it . So let's say I turned the big 30 today, okay?

 New shoes...I love them

My hubbie took me out to 1 of our favourite restaurants. It was nice to have a dinner just the 2 of us, talking about our life and baby, and enjoying some 1on1 time. The food was delicious.

This morning I got the big breakfast made by my love & little love
...And some beautiful earrings

 I'm a lucky girl & thank you for all your kind birthday wishes!

La Cidrerie

Last weekend we went for lunch at a Cidrerie. It was interesting and very yummie, good good meat!
Producing and drinking cider is a Basque tradition.The more recent cider traditions  hail back to the time when buyers interested in purchasing cider from a particular maker would bring along food for the tasting as it is considered best when taken with a meal. This soon evolved into gastronomical tradition with the Cidreria becoming a cross between a grill and a cider house. In a traditional cidrerie, 3 courses are taken:
  • a cod omelette or cod with peppers
  • steak
  •  Cheese, quince jelly & nuts (we had sweet desserts instead)
In the most traditional cider houses, each guest, after having paid in the region of 30€, receives a glass and at various intervals a txotx  is called. At this, everyone who wishes for cider gets up and heads to the lower section of the cidrerie where the barrels are located. The large barrels, which are stored horizontally, have a small tap in the lid at about head-height. This is opened by the innkeeper or the first guest to reach the barrel and a thin stream of cider exits, which the guests catch with their glasses as low down as possible to aerate the cider. People then return to their tables to continue with their meal and cider until the next txotx is called. Each guest may drink as much cider as they like.

Food Lately at our house

Our Tuscan memory salad with melon, good quality mozzarella, rucola, tomato, parma ham and honey
 Rhubarb, such a beautiful color and so many possibilities
Fresh Rhubarb-Tomato Soup in progress
The Finished product
Asparagus, radish, baby spinash, baby corn rice salad with pomegranate

 ...with a blood orange & honey vinegar dressing
Salad Ni├žoise Revisited with a basilicum salsa

Seafood Linguine (Rick Stein)
Parsnip/Carrot soup with honey and Pear, walnut, ricotta on sunflower bread

A la campagne