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About Me
- un petit morceau
- Corrales, New Mexico, United States
- My mother grew up in Paris, one of 11 children, and had memories of bomb shelters and only flour and water to eat, as well as raucous family meals.[What else could they have been with 11 children?]When she landed in America as a young girl, she paid her way by assisting the dietitian with all the meals at her Ann Arbor, Michigan school.So family tradition,hunger and a decidedly forward thinking school cook all led to food and dinner time being somewhat of an obsession.My mother would always prepare a 2 and sometimes 3 course meal for us.Working beside Mama in the kitchen was a cloth woven with long periods of comfortable silences,confessions,laughing and the intricate ballet required when you have more than one person in a New York City apartment kitchen.What I write here has so much to do with this woman who would literally swoon eating a marron glace. Appreciation, gratitude and wonder.She had those and I hope to share some with you.
Yum! Can I come for dinner?
ReplyDeleteNew nice and interesting photo. Thank you, Nana, for delight to see it. Everytime I see your photos with pleasure :)
ReplyDeleteYou're definately getting the hang of that camera. This is a great shot.
ReplyDeleteGreat shot as well. I love places like that- so much neat stuff. By the way, what will candied peppers taste like? Sounds interesting!
ReplyDeleteCedar you bet you can!
ReplyDeleteWagner's is this most authentic kind of country market-its all grown here and the smell of the peppers roasting by the bushel- we can smell it from our house- now signals the arrival of fall to me.
and W.O.-you are too sweet!
ReplyDeleteYou did it again :-) ... the shot is fantastic and it so does not look like what one is expecting when hearing "United States" over here. It looks more like an old spanish village or someplace in the french provence.
ReplyDeleteRight now I'm planning my visit right after christmas, between the years. Unfortunately this is the only time I have off this year.
What would be your advice? Do it then or better wait till spring or even summer next year?