The family has arrived. By that I mean my mother and sister. They, and the husband, pretty much constitute my intimate family. I have cousins, aunts, uncles, a grandmother, in-laws as we all do, but I’m bad about keeping in touch with them.

That’s neither here nor there I guess because France is a long way away from the US and I’m the only one who went back to the old continent.

It’s also vacation for me. At first, I was going to be nice and work and make my students happy. Then I realized that my family had spent thousands of dollars to come and visit me and the least I could was tell my students to take a hike for 10 days. This, to no one’s surprise, leaves all of us with more time to explore, eat, and cook.

On the menu for the week:

  • Sunday lunch at Table du Vigneron
  • Three days, two nights in Nice with a quick trip to Monaco
  • Plenty of restaurants in Nice
  • A visit to the Puyricard factory (see previous entry on Valentine’s day)
  • A dinner with the in-laws featuring Filet mignon de Pork – Wellington style, chocolate and lemon tart
  • Homemade pea pesto ravioli
  • and anything else I feel like cooking up

Yesterday had it’s own introductory meal. My sister and mom have both been to France before, several times each. Nevertheless, we had to do something classic for them. The husband and I went through a myriad of options including Cassoulet -too fattening and heavy, Raclette -we don’t have a raclette set, Lamb -we couldn’t decide what to do with lamb, Boar -not the right season. The husband wanted cheese. This is nothing new. He always wants cheese.

So we went with a mont d’or. Mild, creamy, brie-like cheese with white wine baked in the oven for 30 minutes.

Serve with potatoes, vegetables, ham, and fresh baked bread.

We had two Mont d’or because one is never enough. Everyone ate their fill and then some.

Today, we broke out the sugar and made fudge.

My mom is the Queen of Fudge. No joke. She makes the best fudge of so many different flavors, always perfect, smooth, soft, fondant. Last year she tried to send me some for the holidays, when she normally makes it but it arrived two months late and was hard and moldy – completely ruined. This time we had an action plan. She brought the ingredients and made the fudge here.

Lots of sugar – at least a kilo.

A jar of fluff.

I think the reason why my mom’s fudge is so good isn’t the ingredients, but the fact that – as she says “I like stirring.” And if you’ve ever made fudge, you’ll know how much stirring it takes.

Stirring.

And then came the butterscotch. Why make chocolate when you can have butterscotch with chocolate on top?

This was a group effort. One to stir, one to add the butterscotch chips and one to take photographs.

Pouring it into the pans and adding the chocolate was also a group effort.

As was licking out the pot in the end. We love our fudge.

This is just a taste of what the week is going to bring. We’re all loosening our belts and enjoying a vacation together.

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