CANNES
APARTMENT PHOTOS. NEW ONES, FINALLY.
For a couple looking for a romantic time or just to get away
from the troubles our lives sometimes bring us -- this escape to
the Cote D'Azur, the Riviera -- can be heaven on earth,
rejuvination and nirvana all rolled up into one wonderful time.
Plus, you have a personal tour guide here in me to help you along. I'd be happy to help anyone wishing to visit this part of the world plan their vacation.
Also, a note about the French. Deep down, somewhere too subtle often, they are okay, in fact, most are quite wonderful folk who care about life and humanity. And, Many still feel quite a love for Americans and thank them for preserving their French culture. My mother lived through the War the German occupation, and she and her generation will never forget the Liberation.
CHILI
The best chili in the world was made by my mother.
Not exactly Texas style chili and maybe a bit soupy, but I do miss that stuff.
Amazing what a great French cook can do to an American dish. Wish she were
still around. Next best chili is probably my father's (I've reconsidered my
previous disparaging statement)
He thinks he is Chef Paul -- does look a bit like him, and he can cook chili.
We've been competing in the North Carolina Chili Championships since its
inception, about twelve years or so ago, and done pretty good.
It was my father's idea to start the thing in order to raise money for the
March of Dimes. Last year the festival attracted over one hundred cooks, over
thirty thousand folks attended and we raised $80,000 or so for charity.
Anyway, here's a recipe for something from our chili competition days.
This is the perfect recipe
for a cold winter night sitting by a fire.
1. 1 lb. navy or haricot beans dry -- soak overnight in water.
2. Add to a large pot and bring to a boil with 3 large pork chops
(cut in pieces)
Cover all with water, add salt, coarse pepper. Simmer for one hour.
3. Add 1 - 2 lamb shanks or lamb chops cut up, 1 large green pepper in pieces,
4 - 5 carrots in chunks, 4 onions in chunks, 2 tomatoes in chunks,
4 cloves garlic crushed, 1 small can tomato paste, 4 jalapeno peppers diced,
1 - 2 tsp Herbs de Provence, bay leaf. Simmer all for 2 -3 hours.
*** Add red wine (whatever you prefer -- Gallo hearty burgundy works fine
for cooking) 1/2 cup at a time (several times) when liquid cooks down.
5. Grill 1 lb Italien sausage or other spicy sausage in olive oil -- then add to pot for last hour of
simmering.
6. Layer in large casserole dish. Sprinkle with breadcrumbs and bake for about
one hour at 375.
Note - have placed online a few of my sculptures - go to link page.
Links of interest
Sculpture photos
Novel - Gentle Water (chapter 1)