Life is like tuning a fine instrument before a grand concert. Just because you don’t achieve the desired sound at first, you must continue tuning until your flats and your sharps are in perfect pitch. Tuning an instrument can be a difficult task if you’re just beginning to play an instrument; but for experienced musicians, it is more of being aware of the others around you, paying attention to the other instruments and being sure that a perfect harmony is achieved. The good news is, the more you do it, the easier it becomes. A nicely tuned instrument is an essential aspect of a perfect sounding orchestra. Imagine an orchestra traveling in a 9 passenger van tuning their instruments and our Diva and solo star little Ms. Lyla delighting us with an “A Cappella” performance of “Don’t Cry For Me, My Blankie”. Yes, the Ocasio’s are getting ready to play together after many years! This is the story of The Ocasio’s traveling throughout Europe being directed by a GPS Navigation System named “LOLA”.
One would think that driving from point “A” to Point “B” would not take going around 20 thousand roundabouts, and many times several loops around the same roundabout. It is a blessing and a curse at the same time, placing your destiny and your life in the hands…I really mean, cables of a GPS System. Not really knowing where you were going and solely relying on the power of Lola could be nerve-racking. And for our enjoyment Lola would continue…”in 100 meters take the second exit of the roundabout unto road “XYJ”, in 200 meters take the third exit of the roundabout unto road “XYJ”, in 100 meters take the second exit of the roundabout unto road “XYJ”, in 300 meters take the fourth exit of the roundabout unto road “XYJ”, and she continued on and on and on from Kaiserslautern, Germany to Normandy, France! She would even remember the roundabouts that once existed on the road and not in existence any longer but just for old time sakes she would gratefully call out the directions and we would look at each other and shout out to Rex (Brother in-law and Captain of the vessel) “She is going loopy, ignore her!”. After several hours of traveling, I rested my head against the door and started humming the tune of “the Gilligan Island theme song….It was something like this…..
The Ocasio’s 1800 kilometer Trip”
(Music from Gilligan’s Island theme song)
Just sit right back and you'll hear a tale, a tale of a fateful trip,
That started from this German port, aboard this passenger Ship.
The mate was a mighty sailing' man, the Skipper brave and sure.
Nine passengers set sail that day
For a nine hour tour, a nine hour tour.
The weather started getting rough,
the tiny van was tossed. If not for the courage of the fearless crew,
The LOLA would be lost, The LOLA would be lost.
The van set ground on the French shore
of this uncharted country site
with Vivian, Rex and Zonia too, the Grand Papa
and Mama, the Lyla star, Wanda, Bobby
and Miriam, here on the French Country Site.
with Vivian, Rex and Zonia too, the Grand Papa
and Mama, the Lyla star, Wanda, Bobby
and Miriam, here on the French Country Site.
Now this is the tale of the castaways,
they're here for a short, short time,
they'll have to make the best of things,
it's an uphill climb, it's an uphill climb.
The first mate Rex and Vivian the Skipper too,
will do their very best, to make the others comfortable,
in the French Country site, the French Country site.
No phone, no Sun, just fresh powder snow,
not a single luxury,
Like Robinson Crusoe, we’re as lost as we can be.
So join us here in this adventure my friends,
you're sure to get a smile,
From nine stranded castaways, here on "The French Countryside."
After a long day we finally arrived to the beginning of the country roads that would take us to “La Ferme du Poste”. This was the name of the house or “Gite” we rented in Normandy. Kaye the proprietor had sent Rex the directions, remember it is already dusk; we have been in the car for over 8 hours and we are all tired! Well the directions were something like this…. Oops one other important note…. Rex is driving; Zonia and Vivian are reading the directions and the rest of us are looking out of the windows into a white blank canvas trying to find the landmarks that are described in the directions…once again; I present to you the Directions…
v Head for CAEN - As soon as you see GREEN signs for CHERBOURG – take that direction.
Ø Is that green???? Yes…No….Not sure…Its covered with snow!!!!
v Stay on this road; it’s the N13 until the exit for MOLAY LITTRY. At the top of the slip road, turn LEFT towards MOLAY.
Ø Slip road????? What is a Slip road
v There is one roundabout in MOLAY, go straight over towards TOURNIERES and ST LO. (You are now on the D15) After the village of TOURNIERES, take it easy, there are some cracking bends. You will go down quite a steep hill, at the bottom of which there is a right hand turn to St Martin de Blagny – ignore this turn, keep straight on - but take the next right, which is signposted to the houses down the lane. Valee de Gene, Les Vaux, La Commune and LE POSTE – that’s us. (This right hand turn is tucked between a lovely old farm house and a small field - which at the moment has chopped wood in it ready for burning)
Ø Was that a Cracking bend…no!!! Maybe the next one. Did this bend cracked stronger than the last one… not sure! Does this qualify as a cracking bend ….Maybe they are further up! LOOK for a steep hill??? I think we already passed it!!!!!!! No! I think this is it…oops, it is over….Was that steep enough????....IGNORE THAT TURN. STOP!!!!! We passed the entrance… back up!!! Is that really a road… No!...it’s more like a cattle road….. I cant see! its too dark...Yes…it says Le Poste at the bottom of the Sign we are almost there…YEAHHHHHH.
v Follow the lane over the railway bridge and turn immediately right – La Ferme du Poste is the 4th house on the left about 1.5k down the lane. There is a truly ghastly pink and green sign with the name of the house in the entrance – ghastly it may be, but you can’t miss it!
Ø The only thing we could see at this time was black and white; snow and darkness.
v You mentioned that you had Sat-Nav - don't let it take you into the village of St Marguerite D'Elle, I'm quite a way from there. You will probably do well to let it guide you to Molay Littry - after that, follow my directions.
Ø I guess Kaye knew Lola…. Lola is a wild GPS!
v Over and out for now, if you need any more information, just drop me a line. Best regards, Kaye.
Ø Little, Kaye knew that we would be calling her throughout the complete voyage!
Night was upon us and the crew was totally exhausted; we had our fair share of French bread, brie, and ham to last us a decade and all of the bathrooms at the local McDonalds and gas stations had been inspected and tested! Suddenly we hear an exclamation from the front of the car…..
Vivian: We arrived to “La Ferme du Poste”!!!
Rex: I can’t see the road
Crew: (with zero energy whispered)….yeahhhhh, woopy doo!!!
Zonia: that’s the house
Mom: I need a bathroom
Bobby: I can’t feel my butt!
Dad: It was a very long, long, long day.
Lyla: nothing….she is sleeping
Miriam and Wanda: Huh…Don’t wake Lyla up…never mind…
Lyla: Whaaaaaa!!!!!!
To our surprise; “La Ferme du Poste” was originally a large farmhouse and barn which has been beautifully converted into an oasis of relaxation and thoughtful details with a delightful garden, outdoor swimming pool, steam room and children's play area. Set in a charming peaceful rural setting has all the mod cons of modern comfortable living while still retaining all its true old world charm and atmosphere. An ideal holiday base for families, couples or small groups of adults for weekends, short breaks, longer holidays or even Christmas and the New Year. Situated only 20 minutes from Bayeux and its famous tapestry and 25 minutes from the lovely Normandy beaches (Perfect for sunbathers and WW2 history buffs) it is ideal for both family or 'grown up' holidays. The 5 bedroom “gite” with individual bathrooms sleeps up to 8 individuals and comprises of a large kitchen/ dining room with a wood burning stove, and a beautiful sitting room at the upper level with comfortable furnishings. The beautiful cottage garden has a small terrace, grassed area and barbecue. The plunge pool is available during the summer months and provides an ideal facility for family fun and relaxing in or out of the sun.
“La Ferme du Poste” is a peaceful farmhouse located in St Marguerite D'Elle, Calvados, Nr. Bayeux, Normandy in a Rural Setting ideally situated for Normandy Landing Beaches, Caen, Bayeux and St Lo. Cherbourg is 45-60 minutes away. Dinard Airport is approx. 75 minutes away and within a short distance of the D- Day Landing beaches and WWII cemeteries, Mont St. Michel, Sainte Mere Eglise, Bayeaux and its famous tapestry and cathedral, Villedieu des Poeles famous for its copper, Coutances and St.Lo for shopping and Jersey is just a short ferry ride away. A local market can be found every weekday morning in the local vicinity selling fresh produce and local goodies. The closest is located at Le Molay Littry with its wonderful Thursday market and it is all of 7 minutes away!
Day one… we are on our way to Mont-Saint-Michel! Lola once again was in charge of directing our tour and selecting our chosen route; and yes, once again a 45 minute trip tuned into a 2 hour drive… We finally arrived to the most spectacular site! It was like an island only seen in mystical stories, a vision protruding from the bowels of the sea. Mont-Saint-Michel is a 3-acre rocky islet topped by a famous Gothic abbey, 1.6 km (1 mi) off the coast of Normandy in northwest France in the Bay of Mont-Saint-Michel in the English Channel. The island, located 5 km (3 mi) from the shore during the Middle Ages, is now surrounded by water only two times a month. Its one cobblestone street climbs in three spirals from a great granite base to the towering Benedictine abbey of Mont-Saint-Michel, an architectural masterpiece built in the 13th century, replacing the original abbey, which was founded in 708 by Saint Aubert, bishop of Avranches, but destroyed by King Philip II of France in 1203.
Its fortifications enabled the islet to withstand repeated English assaults during the Hundred Years' War. The abbey served as a prison during Napoleon I's reign. Restored after 1863, and connected to the mainland by a causeway (completed 1875), the abbey is preserved as a national historical monument and a UNESCO World Heritage Site. It is one of France's great tourist attractions. The abbey is celebrated in Henry Adam's classic study of medieval Christianity, Mont Saint Michel and Chartres (1913). On the other side of the English Channel, off the coast of Cornwall, in England, is Saint Michael's Mount, the site of a priory (later a castle) that belonged to the Mont-Saint-Michel abbey in the Middle Ages.
Day two: We had our breakfast next to a roaring fire; the house we rented, “La Ferme du Poste”, has the most inviting kitchen. Everywhere you look you will see a beautiful piece of art or the most intriguing object. We were always welcomed by Kaye and her staff : Wolfe , Mouse and A’vie (her dogs). We left early in the morning to visit “Omaha Beach”. As always, Lola decided to treat us with a tour of the French country side; yes upon proclamation of the arrival to “Omaha Beach” we looked around us and the only thing we saw was a lonely house and cow pastures!!! Yes Lola took us 1.5 hours in the opposite direction. The Memorial was only 30 minutes from “La Ferme du Poste”. We finally arrived to “USA Memorial” The cemetery is located on a bluff overlooking Omaha Beach (one of the landing beaches of the Normandy Invasion) and the English Channel. It covers 70 ha (172 acres), and contains the remains of 9,387 American military dead, most of whom were killed during the invasion of Normandy and ensuing military operations in World War II. Included are graves of Army Air Force crews shot down over France as early as 1942.
Only some of the soldiers who died overseas are buried in the overseas American military cemeteries. When it came time for a permanent burial, the next of kin eligible to make decisions were asked if they wanted their loved ones repatriated for permanent burial in the U.S., or interred at the closest overseas cemetery.
The names of 1,557 Americans who lost their lives in the conflict but could not be located and/or identified are inscribed on the walls of a semicircular garden at the east side of the memorial. This part consists of a semicircular colonnade with a loggia at each end containing maps and narratives of the military operations. At the center is a bronze statue entitled Spirit of American Youth. Facing west at the memorial, one sees in the foreground the reflecting pool, the mall with burial areas to either side and the circular chapel beyond. Behind the chapel are statues representing the United States and France. An orientation table overlooks the beach and depicts the landings at Normandy.
The second stop of the day was the “The Bayeux Tapestry”; The earliest known written reference to the tapestry is a 1476 inventory of Bayeux Cathedral, but its origins have been the subject of much speculation and controversy. French legend maintained the tapestry was commissioned and created by Queen Matilda, William the Conqueror's wife, and her ladies-in-waiting. Indeed, in France it is occasionally known as "La Tapisserie de la Reine Mathilde" (Tapestry of Queen Matilda). However, scholarly analysis in the 20th century shows it probably was commissioned by William's half brother, Bishop Odo. The reasons for the Odo commission theory include: 1) three of the bishop's followers mentioned in Domesday Book appear on the tapestry; 2) it was found in Bayeux Cathedral, built by Odo; and 3) it may have been commissioned at the same time as the cathedral's construction in the 1070s, possibly completed by 1077 in time for display on the cathedral's dedication.
Assuming Odo commissioned the tapestry, it was probably designed and constructed in England by Anglo-Saxon artists given that Odo's main power base was in Kent, the Latin text contains hints of Anglo-Saxon, other embroideries originate from England at this time, and the vegetable dyes can be found in cloth traditionally woven there. Assuming this was the case, the actual physical work of stitching was most likely undertaken by skilled seamstresses. Anglo-Saxon needlework, or Opus Anglicanum, was famous across Europe.
Alternative theories exist. Carola Hicks, in The Bayeux Tapestry: The Life of a Masterpiece (2006), has suggested it was commissioned by Edith of Wessex. Wolfgang Grape, in his The Bayeux Tapestry: Monument to a Norman Triumph (1994), has challenged the consensus that the embroidery is Anglo-Saxon, distinguishing between Anglo-Saxon and other Northern European techniques; however, textile authority Elizabeth Coatsworth refutes this argument. George Beech, in his Was the Bayeux Tapestry Made in France? (1995), suggests the tapestry was executed at the Abbey of St. Florent in the Loire Valley, and says the detailed depiction of the Breton campaign argues for additional sources in France Andrew Bridgeford in his book 1066: The Hidden History of the Bayeux Tapestry (2005), suggested that the tapestry was actually of English design and encoded with secret messages meant to undermine Norman rule.
The tapestry tells the story of the Norman conquest of England. The two combatants are the Anglo-Saxon English, led by Harold Godwinson, recently crowned as King of England, and the Normans, led by William the Conqueror. Castle of Dinan, Bretagne
Every night upon our arrival to the house we were received by Kaye (a former executive chef for a contract catering company) and her staff with the most outrageous dinner (you can clearly realize that cooking is her passion) and a welcoming smile. The menus included beef bourguignon, whipped potatoes, petits pois, chicken pie, potato casserole, crusty bread, mixed berries covered with glazed brioche, apricot almond pie….. and much more. The “gite” felt as a home away from home; the warmth and love from Kaye and the staff (especially Mercier Wolfe) was awe inspirering, but the most important fact was that my family was together.
When the conductor of an orchestra makes his or her public appearance at a performance, it isn't the beginning of his or her duties but more like the final moments of a long, challenging journey. The conductor of an orchestra does far more than wave a baton at professional musicians, although without that baton many performances would definitely suffer. An orchestra does not go into autopilot mode during a performance, even though individual members may know their parts flawlessly by that point. After several days of travel our orchestra was able to play beautiful music together and even today when we are apart of each other we are playing as a team.
In conclusion, no matter where we go or what we do, through thick or thin; rain or shine; in good time or not so good; our family will always be there side by side. The bond of love is so strong nobody or anything will ever be able to divide! And yes, we often disagree!!!!! Ja, Ja Ja….. Celebrate with food; always remind your loved ones that you carry them in your heart, tell them how special they are and when you give them a kiss and a hug let them feel it in their souls.
Bordeaux Canneles (Canalay)
Ingredients:
1 large egg
1 yolk from a large egg
1/2 cup sifted flour
1/2 cup sugar
1 cup milk (reduced fat content milk)
2 Tbsp. butter
1/2 Tbsp. rum extract
1 yolk from a large egg
1/2 cup sifted flour
1/2 cup sugar
1 cup milk (reduced fat content milk)
2 Tbsp. butter
1/2 Tbsp. rum extract
1/2 Tbsp. vanilla extract
Directions:
Note: These traditional Bordeaux pastries for coffee are baked in conical molds, but if these are unavailable, use other small molds.
Mix the egg, egg yolk and sugar in a large bowl and then add the flour and beat until the mixture is smooth. Add 1/4 cup of the milk. Heat the remaining milk to a temperature of 185 degrees Fahrenheit. Add the hot milk mixture to the egg mixture and then add rum and vanilla extract to taste. Cover and let cool for 2 hours at room temperature and then 12 hours in the refrigerator. (The recipe may be prepared in advance to this point).
Preheat the oven to 338 degrees Fahrenheit. Lightly grease the canneles or other molds. Mix the chilled liquid and pour it into the molds, place the molds on a cookie sheet and bake until dark in color and springy in texture (about 1 hour, but cooking time will vary depending on the size and shape of the molds). Unmold and serve warm or at room temperature on a plate, as you would cookies.
Mix the egg, egg yolk and sugar in a large bowl and then add the flour and beat until the mixture is smooth. Add 1/4 cup of the milk. Heat the remaining milk to a temperature of 185 degrees Fahrenheit. Add the hot milk mixture to the egg mixture and then add rum and vanilla extract to taste. Cover and let cool for 2 hours at room temperature and then 12 hours in the refrigerator. (The recipe may be prepared in advance to this point).
Preheat the oven to 338 degrees Fahrenheit. Lightly grease the canneles or other molds. Mix the chilled liquid and pour it into the molds, place the molds on a cookie sheet and bake until dark in color and springy in texture (about 1 hour, but cooking time will vary depending on the size and shape of the molds). Unmold and serve warm or at room temperature on a plate, as you would cookies.
FINANCIERS
Financiers are sold in many of the pastry shops in Paris; they are little rectangular almond cakes that once were sold in the financial district area. The cake's name probably comes from the fact that a financier resembles a solid gold brick. The finest have a firm, crusty exterior and a moist, almond interior, tasting almost as if they were filled with almond paste. The financier is probably the one of the most popular little French cake, common street food for morning or afternoon snacking.
The secret to a good financier is in the baking: For a good crust, they must begin baking in a very hot oven. Then the temperature is reduced to keep the interior moist. Placing the molds on a thick baking sheet while they are in the oven is important. The special tin financier molds, each measuring 2 x 4-inches (5 x 10-cm), can be found at restaurant supply shops. Small oval barquette molds or even muffin tins could also be used.
Yield: Makes 21 2 x 4-inch (5 x 10-cm) financiers
Ingredients
2 tablespoons (30 g) unsalted butter, melted, for buttering 21 financier molds
1 cup (140 g) finely ground almonds
1 2/3 cups (210 g) confectioners’ sugar
1/2 cup (70g) unbleached all-purpose flour
Pinch of salt
3/4 cup (185 g) egg whites (5 to 6)
3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled
1 cup (140 g) finely ground almonds
1 2/3 cups (210 g) confectioners’ sugar
1/2 cup (70g) unbleached all-purpose flour
Pinch of salt
3/4 cup (185 g) egg whites (5 to 6)
3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled
Preparation
Preheat the oven to 450°F(230°C).
With a pastry brush, use the 2 tablespoons melted butter to thoroughly butter the financier molds. Arrange them side by side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to solidify the butter and make the financiers easier to unmold.
In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.
Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 400°F(205°C). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.
Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold. (Note: Wash molds immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.
French Apricot or Cherry (or Mango) Almond Tart
Sweet Pastry Crust:
1 1/2 cups (200 grams) all purpose flour
1/8 teaspoon salt
1 large egg, lightly beaten
Frangipane (Almond Cream):
1/4 cup (50 grams) granulated white sugar
3 tablespoons (42 grams) unsalted butter
1 large egg
1/2 cup (45 grams) almond meal (flour)
1 tablespoon (12 grams) all-purpose flour
Topping:
6 halved peaches or
3/4 - 1 pound (340 - 454 grams) sweet cherries, pitted
Glaze:
1/4 cup (60 ml) Apricot or red currant jelly
Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Place the butter in the bowl of your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour mixture all at once and mix just until it forms a ball. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.
Reduce oven temperature to 350 degrees F (177 degrees C).
Frangipane: In the bowl of your electric mixer, or with a hand mixer, beat the sugar and butter until creamy. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Spread the cream on the bottom of the pastry crust.
Place the apricots or the pitted cherries evenly over the frangipane. Bake for about 25-35 minutes, or until the frangipane is puffed and light brown in color. Remove from oven and place on a wire rack to cool. Once cool, gently heat the red currant jelly in a small saucepan until of spreading consistency. Then with a small pastry brush, lightly brush each apricot or cherry with the glaze. Serve warm or at room temperature. Makes 1 - 9 - 10 inch (23 - 25 cm) tart.
Carne Guisada (the Puerto Rican answer to Beef Bourguignon)
Ingredients
- 1 (16 ounce) can diced tomatoes
- ¼ cup Green olives (alcaparrados)
- 3 tsp capers
- 1 large diced onions
- Red/green peppers diced
- 1/4 cup sofrito sauce
- 1 (.18 ounce) packet sazon seasoning
- 1 tablespoon adobo seasoning
- 1/2 teaspoon dried oregano
- salt to taste
- 2 pounds beef stew meat
- 2 cups peeled, cubed potatoes
- 2 cups peeled, cubed carrots
- 1 cup beef broth
- ½ cup White dry Wine
Directions
1. In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
