Jibstay

Saturday, March 02, 2013

A Good Day!

The day (Saturday) began in the market and then we had a long, linger lunch with a friend who cooked us a Provencal specialty called "boudin" (or...blood sausage). It really was interesting! Then we walked to a neighbors' home for coffee and a long visit about art work. 
Then the two of us went for a late afternoon hike up above the village (see above) to get some exercise. And for dinner, since we were pretty full from that unique lunch, we had cold cuts, lettuce and cheese! Below is a fresh-bought sampling of chevre (goat cheese), rustisou (aged sheep cheese) and then some fabulous Roquefort! Oh my! I think cheese will be in heaven! 


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