Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

12 April 2011

wwoofing vocabulary: manger

gironde01-smallat the farm, it also functions as achambrebecause in today’s times it is impossible to make a living by being a petitproducteur the growing season is quatremois but there are still huitmois that one has to think about.

gironde16-smallrather than using a boucherieto sell the meat, they prefer to sell directly to the public  by being a tabledhote which is like a restaurant except that the customers cannot choose the menu and they must reserve in advance.

gironde09-smallthe one staple on the menu is toujourslamb’s meat. the ones they raise, biensur gironde12-smallthere are still quite a few potirons from thejardinsitting around that need to be used.

gironde03-smallwhich leads to this terrinede  served with a salade and of course some agneauxgironde07-smallone thing you discover is doucette2 you might think it is the same thing as mache  but it isn’t – the difference is that doucette is sauvauge and you cannot buy it. which means that yes, you were outside searching for and collecting these leafy greens.

gironde08-smallthe other thing you’re surprised to be digging up is pissenlit2the best time to eat them is in the beginning of the season because later on they become too amer what you thought was just a wildflower is now one of your favorite salad greens – and also fitting names for the two horses.

gironde36-smallnaturally lunch involves asaladedepissenlit along with a big bowl ofrizaupotiron and of course agneau grillegironde41-smallanother meal, another day, involves cornichonsand mouton2

culinary wise, sheep meat is not the same as lamb’s meat. the taste is plusfort but also less economical parceque it takes more time, so you’ll never see it for sale.

gironde37-smalland – surprise! you also eat a poulpeone day as well, which you weren’t expecting at all for your wwoofing experience.

explanations, definitions, and translations:

  • chambre d’accueil: guestrooms, bed and breakfast.
  • un petit producteur: small (independent) producer.
  • quatre mois: four months.
  • huit mois: eight months.
  • boucherie: butcher’s.
  • table d’hôte: literally a “host’s (dinner) table” but it is when a bread & breakfast sort of place serves a meal at their place.
  • toujours: always.
  • bien sûr: of course.
  • potirons: pumpkin or squash.
  • jardin: garden.
  • terrine de potiron: a pumpkin… dish. this one is rather untranslatable. a terrine is a terrine.
  • salade d’endives: chicory salad.
  • agneaux: lamb.
  • doucette: wild lamb’s lettuce.
  • mâche: lamb’s lettuce.
  • sauvage: wild.
  • pissenlit: dandelion.
  • amer: butter.
  • salade de pissenlit: dandelion salad.
  • riz au potiron: pumpkin rice.
  • grillé: grilled.
  • cornichons: pickles.
  • moutons: sheep.
  • plus fort: stronger.
  • parce que: because.
  • poulpe: octopus.

01 August 2010

walking and eating in porto

port09everybody has certain requirements when traveling. yours happens to be pastry tasting. your friend e’s happens to be the ocean. thankfully, both of you like each other’s respective preference.

port10you scout all the bakeries, and use all sorts of context clues to decide if the pastries will be good or not. and you are spot on with this bakery. the eye for good pastries is developed only by trial and error!

the puff pastry for the……. hmm, you did save your receipts with the pastry names, but as for where they are, that is an entirely different story.

oh well. you know they were good, and that’s what counts!

port11you search out a grocery store to prepare a pique-nique for the beach later. but you pause when you find this massive graduation ceremony going on in the city center. it brings you back to your own graduation ceremony – which was very nice with fireworks and guest speeches, but it didn’t have a concert!

port12you keep stumbling upon stuff you like. like a bird market.

port13or a photography museum where you want nothing than to play with all their old cameras.

port14and then, finally, the beach. the ocean. the sun. the waves. perfectly empty except for you and your friend and an old sunbather.

port15lunch is nothing but bread, deli meat, cheese, and strawberries. you nap while your friend goes swimming.

port16but the portuguese sunbather makes your friend stop swimming because rocks + waves are a dangerous combination. you’re both touched by the random care from a stranger.

port17then you just spend the afternoon walking along the coast for your other travel requirement: sunsets. pastries and sunsets are what you go nuts for when you travel.

port18oh yes, your friend’s other obligatory travel item: scented flowers. she’s crazy about flowers that smell nice, and so you both wander into the park as she seeks out les fleurs.

port19there’s always a lot to see outside of the busy city center.

port20walk, walk, walk. not particularly exciting, but you like these calm moments.

port21 the golden hour is approaching! so you scurry back to the beach.

port22your feet hurt because these aren’t sandy beaches. these are sharp pebble beaches. and you start the wait…

port23going, going, gone. you’re always happy to wait a few hours for those beautiful five minutes where the sun meets the edge of the ocean.

port24now that the sunset is out of the way, onto the next priority: dinner.

always good. here are some dining tips for portugal that you learned the hard way because you definitely didn’t research the eating customs before you came…

1. wine is served in .37cl bottles, not the glasses you are accustomed to in france. so prepared to become at least tipsy.

2. bread is not free. it costs about 1EUR if you want that basket. and if you travel with a french person, well, you will be forking over that eur because she can’t live without it.

3. you will be given lots and lots of free small appetizers before your meal… that are not free. you touch, you pay.

4. scout out the bacalhau and eat it. it’s codfish but the portuguese apparently have over a thousand methods for preparing this fish. either way, it plays such an important role in their cuisine so you should eat it as much as possible.

port255. of course always sample the desserts. there is always room for something sweet when traveling!

port266. make sure to walk back to where you’re staying at the end of night so you can even out those feelings of being uncomfortably full.