Provence: Rural Countryside & Villages

Lower Rhone Valley and Town of Sablet

Provence is so large and diverse, it really is hard to describe it all. When traveling by car, one is often fooled by the distance and time it takes to get around. Although there are some highways, a lot of the roads, are secondary roads which meander and wind through the small villages, towns, and countryside. In fact, "the mode" of getting around Provence seems to support the relaxed tempo of life here.

Approaching the Medieval Village of Gordes

In the Luberon region of Provence, the large regional Luberon Park protects the countryside from random development and preserves its wonderful valley floors and rising Luberon foothill views.

The wind can be a factor in Provence. There are actually several winds which occur in this region. The mistral, probably the best known, originates in Siberia and barrels towards Provence through the Cote du Rhone valley, sometimes with violent force and sometimes for days. During a mistral wind, everyone has a favorite legendary "mistral story" to tell.

Overlooking The Village of Bonnieux

Many of the hillside villages are from medieval times, and some started as Roman beginnings, when that was the best way to defend yourself from invaders. Often well-preserved, and with commanding views, these villages have wonderful bistros, weekly markets, honey-stone churches to explore, village tradition, artisan crafts, and lively local culture to take in.

Provence is soothing and peaceful visually. How can you not be moved looking out at its verdant quilted patchwork countryside, gentle rising foothills, valley floors, and vast blue horizon, seemingly untouched for centuries. Incredibly, you can still experience fields of happy sunflowers, acres of scented lavender, flocks of sheep migrating, producing olive groves, and noteworthy vineyards, as part of normal everyday Provencal life.

Springtime in Provence, when these photos were taken, show how simply beautiful the countryside is. Much of the landscape in spring consists of budding vineyards, gnarled mature olive trees, towering cypress, blossoming fruit trees, climbing roses, blooming wisteria, and the dramatic red poppy in mass.

Have you been to Provence in the spring? What is your favorite memory?

"Postcards From Provence"

Magic of Provence, Red Poppies Blooming in May

This fall 2023, I have the opportunity to travel to the south of France and Paris with a dear friend. While I am away, I thought it would be fun to revisit some of my previous Provence blog posts and photos for you as an armchair traveler. You can also follow me on Instagram to catch my fall adventures.

Bon Appétit et Bon Weekend…Bonnie

 

I am not an expert on Provence, France, but I have studied, researched, and created two wonderful 2007 and 2008 spring itineraries that my husband, John, and I followed to experience the heart and soul of Provence. There is something so magical about Provence, it reaches to my very core. I snapped the above photo, roadside on an early Sunday morning, heading to the famous and fabulous L'lsle-sur-la-Sorgue antique market.

It is hard to pinpoint why Provence is so special. Is it the light that Van Gough would talk about and try and capture in his paintings? Is it the Roman influence of ancient engineering masterpieces, roads, and villages that survive to tell their story? Is it the legendary "mistral wind" that bellows through the famous Cote du Rhone valley? Is it the unspoiled rural countryside beauty? Is it the absolutely charming people full of rich tradition and culture? Is it the incredibly fresh and mouth-watering seasonal foods and time-proven wines? Is it the fact that you never know who you will run into at a cafe, or bump elbows with at an outdoor market? Ah, you will just have to go sometime and ponder these questions yourself. If you have been to Provence, and have some wonderful stories, please share.

Writing about a few things that makes Provence so magical a place is difficult. I could jot down a long detailed list, but prefer instead to share with you a few snapshots, that those fortunate to call Provence their home experience on a regular basis, if not daily.

Generally, my itineraries are "off the tourist beaten path", preferring to visit the lesser known special places, such as Edith Mezard's tiny linen and embroidery shop in Lumieres, the Abbaye St. Andre gardens across the river from the popular city, Avignon, or the little cheese shop, Lou Canesteou, in Vaison-la-Romaine, to name a few. Rick Steves' Provence and The French Riviera 2009 is a good guidebook for general information, tips, and proven itineraries for those wanting a starting point.

Some of my favorite books written about Provence, were the catalyst to visit this special part of France, and experience it first hand. If you can't get to Provence in the near future, perhaps you would like to begin by reading some of these wonderful books. For more information on these books, just "click" on their titles. A Good Year. A Pig in Provence: Good Food and Simple Pleasures in the South of France.A Year in Provence.Words in a French Life: Lessons in Love and Language from the South of France.

Please follow along with me for more snapshots of Provence.

Grilled Summer Squash with Roasted Pistachio Sauce

Grilled Summer Squash with Roasted Pistachio Sauce

Are you up to your ears in summer squash from your garden, and need a recipe lifeline to save you? Well, here comes Grilled Summer Squash with Roasted Pistachio Sauce to the rescue (created by Rob Rubba at Oyster, Oyster restaurant in Washington, D. C., featured in the Food & Wine July 2023 issue). I have made pastas, muffins, cakes, gratins, salads, and more with my garden zucchini over the years, but this recipe is a welcome and delicious twist to reignite your taste buds for summer squash.

This recipe has a lot of flexibility. It calls for grilling the zucchini on the grill, but I have roasted the zucchini in my oven and the recipe is just as delicious. Simply prepare the zucchini according to the recipe. Roast in a 400 F. degree oven for 15-20 minutes until the squash is soft but not mushy. Turn your squash over once during your roasting time.

You also can tweak your pistachio sauce, for instance if you are not a fan of cilantro use basil or parsley. Please note: The pistachio sauce can be made a day ahead and refrigerated in an airtight container. If thick, mix in a small amount of olive oil.

 

Grilled Summer Squash

With Roasted Pistachio Sauce

Lovingly Adapted from Rob Rubba, Food & Wine Magazine, July 2023

Ingredients

  • 5 medium scallions, root ends trimmed

  • 3 medium tomatillos (about 6 ounces), husks removed, tomatillos rinsed

  • 2 medium serrano chiles, stemmed

  • 8 garlic cloves (unpeeled), plus 1/4 teaspoon grated garlic, divided

  • 1 cup unsalted dry-roasted pistachios, plus chopped pistachios, for garnish

  • 1 cup chopped fresh cilantro leaves and tender stems, plus whole cilantro leaves, for garnish

  • 2 1/4 teaspoons kosher salt, divided

  • 1 1/2 pounds medium-size mixed summer squash (about 3 squash), halved lengthwise and cut crosswise into 3-inch pieces

  • 3 tablespoons olive oil, divided, plus more for drizzling

  • 2 tablespoons fresh lime juice

  • Flaky sea salt, for garnish

Directions

  1. Heat a large cast-iron skillet over medium-high just until smoking. Add scallions, tomatillos, chiles, and unpeeled garlic cloves; cook, flipping occasionally, until mixture is charred in spots and slightly softened, 4 to 6 minutes for scallions, 8 to 10 minutes for chiles and garlic, and 10 to 12 minutes for tomatillos. Transfer to a cutting board, and let cool for 5 minutes. Coarsely chop scallions, tomatillos, and chiles. Remove and discard garlic skins, and add garlic to scallion mixture; set mixture aside.

  2. Pistachio sauce

    Process whole pistachios in a food processor until very finely chopped, about 30 seconds, stopping to scrape down sides of processor bowl after 15 seconds. Add charred scallion mixture, chopped cilantro, and 1 teaspoon kosher salt. Process until mostly smooth and creamy, about 1 minute and 30 seconds, stopping to scrape down bowl after 45 seconds. Transfer mixture to a small bowl, and press plastic wrap directly on the surface of the sauce. Set aside at room temperature until ready to use.

  3. Preheat grill to high (450°F to 500°F). Toss together squash, 1 tablespoon oil, and remaining 11/4 teaspoons kosher salt in a large bowl. Place squash, cut sides down, on oiled grates; grill, uncovered, until deeply charred, 5 to 7 minutes. Flip squash, and grill just until squash is tender, 1 to 2 minutes. Transfer to a small baking dish. Stir together lime juice, grated garlic, and remaining 2 tablespoons oil in a small bowl. Pour mixture over squash, and gently toss to combine; let marinate 15 minutes.

  4. Spread 1 cup pistachio sauce on a large platter. Top with grilled squash, and spoon any remaining marinade in baking dish over squash. Garnish with chopped pistachios and cilantro leaves. Drizzle with additional oil, and garnish with flaky salt. Serve remaining pistachio sauce on the side, or reserve for another use.

Bon Appétit et Bon Weekend…Bonnie

Last Days of August

Last Days of August at Domaine de Manion

“Let us be grateful to the people who make us happy. They are the charming gardeners who make our souls blossom.” —Marcel Proust*

That is the way I feel about all of you! I love sharing ideas, recipes, philosophy, tips, travel, styling, in other words, a “Taste of French Country Living” to live by, no matter where you are. A few pillars of this life is simplicity, awareness of living in the present, and embracing everyday simple richness.

I hope you all had a marvelous summer, full of excitement and everything you like to do with family and friends!

Bon Appétit et Bon Weekend…Bonnie

*Marcel Proust was a French author, literary critic, and essayist who is considered by critics and writers to be one of the most influential authors of the 20th century. He was born July 10, 1871, and died on November 18, 1922.

Plum Blackberry Crisp
Fresh Blackberries and Plums From The Garden

Fresh Blackberries and Santa Rosa Plums From the Garden

This time of year is heaven if you have berry bushes and fruit trees in your garden. Pretty as a painting, this fruit was begging to be made into a crisp, or as the French call, crumble. I chose a crisp recipe because blackberries and plums can be quite juicy, which is the best for a crisp.

In Ina Garten’s Barefoot in Paris cookbook I found her Plum Raspberry Crumble recipe and lovingly adapted, and substituted my fruit selection. Know your fruit, if you feel your fruit is ripe, but not real sweet, add an additional 1/3 cup sugar to your fruit mixture before pouring into your baking pan. If you like your fruit slightly tart, follow the recipe. Yum!

Fruit Mixture in Baking Pan

Ready Fruit Mixture in Baking Pan

Rolled Oats and Sliced Almond Topping Baked to Perfection

Rolled Oats and Sliced Almond Topping Baked to Perfection

Plum Boysenberry Crisp with Vanilla Ice Cream

Serve This Crisp Warm with Generous Dollops of Vanilla Ice Cream

Taking a Summer Break. Enjoy Your Summer!

Bon Appétit et Bon Weekend…Bonnie

Mad About Manna
Manna in Leucadia

Manna, A Modern Day Atelier

From time to time I write about “Places to Know” around San Diego County which are special and of interest. For those who live in the San Diego area, there is a great new breakfast/brunch spot called Manna, A Modern Atelier.

Located at 1076 N. Coast Highway in Leucadia, it is a special place indeed. Open from 9am to 2pm, Wednesday through Sunday. The name, Manna, means an unexpected blessing, especially in a time when needed the most. Don’t we all need a little of that?

Manna is the latest creative project from owner, Chef Andrew Bachelier, whose culinary skill has been duly noted with his time spent at Blanca, Addison, Cucina Enoteca, Campfire, and Jeune et Jolie to name a few restaurants. He has collaborated with his longtime friend and chef de cuisine, Marlaw Seraspi, who also has a noted culinary resume.

Bachelier has one another creative project up his sleeve, collaborating with local skateboard legend, Tony Hawk, in another Leucadia location with a new restaurant called Chick & Hawk. It is expected to open the end of Summer 2023, beginning with a dinner only menu.

çilbar--Turkish Eggs at Manna

Çilbir—Turkish Soft Poached Eggs, Herbed Yogurt, Chili Garlic and Buttered Toast

The menu changes seasonally, and chances are you have never had a breakfast close to anything on the menu before. I had Cilbir, Turkish Eggs, soft poached eggs with herbed yogurt, chili garlic and Prager Brothers grilled butter toast. Divine!

Pleasant Outdoor Seating at Manna's

Pleasant Outdoor Seating at Manna’s in Leucadia

It is a small space with a 25 seat dining patio, which is wonderful for morning dining, and experiencing the Coast Highway 101 corridor vibe in Leucadia. Closed on Monday and Tuesday, weekends are busy, so a more relaxing introduction to Manna might be a weekday morning.

 

Bon Appétit et Bon Weekend…Bonnie

Reacquainting With Alexandra Stoddard

Alexandra Stoddard’s Books In My Library

I actually thought about Alexandra Stoddard recently, and then I heard this delightful current interview podcast with her talking to Shannon Ables of the The Simply Luxurious Life, a lifestyle blog I regularly follow. No coincidence, life is full of surprises.

I have been a fan of Alexandra Stoddard for many years and have many, many of her 28 books. Her voice and philosophy on life is beautiful and uplifting. She reminds us to use all of our senses, every day, every present moment.

At 81, she is still writing, giving interviews, and presentations and lives in her beloved stone cottage in Stonington Village, Connecticut.

This special interview is over an hour in length, and a gift for you today. I invite you all to sit back, relax, and listen to this uplifiting podcast. It has prompted me to place Alexandra Stoddard’s Grace Notes nearby my bedside table once again, and start re-reading her books.

To listen to the following podcast, click on Reacquianting With Alexandra Stoddard, the original post on my website.

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Bon Appétit et Bon Weekend…Bonnie

More Spring Beauty at Domaine de Manion
Welcoming Roses at Domaine de Manion

Welcoming Roses at Domaine de Manion

 
Cultivated Boxwood Curves at Domaine de Manion

Cultivated Boxwood Curves

 
Blooming Sweet Peas on Willow Obelisks at Domaine de Manion

Blooming Sweet Peas on Willow Obelisks

 
Rambunctious Nasturtium on Coop de Manion

Rambunctious Nasturtium on Coop de Manion

 
Riot of Blooms in White Garden

Riot of Blooms in White Garden

 
Olive Allée at Domaine de Manion

Olive Allée at Domaine de Manion

 
Profusely Blooming Privet  at Domaine de Manion

Profusely Blooming Privet at Domaine de Manion

 

Bon Appétit et Bon Weekend…Bonnie