More green oreilles de cochon

When I posted about green pig's ears I forgot to mention their name in French. You can see this plant is really called oreilles de cochon, I have the receipt to prove it. And now I know the charming venduse, is called Martine. You can see I also bought - tourteaux cuits, - cooked crab

Green pig's ears

No, it's not something from Dr Seuss, but an edible plant that grows in the salt marshes of Northern France and no doubt on the other side of the channel. The name, in French, oreilles de cochon, refers to the texture of the plant, soft leaves and crunchy stems that mimics the texture of cooked pig's ears. You can eat it it raw or cook it like spinach. As I only bought a small bunch I decided to add it to a salad.

Tasty Odd Bits

You'd think I'd eaten enough odd bits over the last couple of years while working on my book Odd Bits: How to Cook the Rest of the Animal, but when my husband suggested we go to Le Ribouldingue for dinner I said yes straight away. How could I not return to the restaurant that introduced me to cow's udder and testicles?

Jésus from Lyon

When friends come to dinner, they often ask what can they bring. Well, when Fran and Sidney asked what they could bring they happened to be in Lyon, so I said a dry-cured sausage. I was expecting a small sausage that you slice thinly and serve with pre-dinner drinks. Instead I received this magnificent specimen from the specialty charcuterie Bonnard.

Paris à l'indien

Well I'm guessing you weren't expecting a mango photo from Paris. We've been here over a week and haven't stopped running, the joy of being property owners. No matter how tiny the space there is always something to be fixed, repaired or replaced.