Even the buds on the orchard trees are fat this Tuesday.
I might not be in New Orleans ...yet.
But that solitary, artisan-grown foie gras resting in my freezer may just have to be dinner tonight to celebrate the day along with the rest of the world...le carnaval. What better way to party than with a Mardi FOIE Gras!
Here are a few special photographs by my lens friend Tim Clinch taken in our neighborhood in our lifetime. For a fatter peek at how TC sees the world check out his official website- www.timclinchphotography.com (and notice all the great food pics taken in my French Kitchen!) and TC's new photographic travelblog from our recent trip to Spain- www.clinchpics.blogspot.com.
After the first pre-holiday rush for Christmas foie gras, now is the time to start making confit and putting ducks to bed. Spring is a natural time for the pre-migration fattening mode to kick in. Hardwired in the birds' brains, these spring ducks produce great foie gras and tender meat for preserving for later special dishes like cassoulet and garbure or best of all, a crispy leg of Confit de Canard and a Spring salad.
They may be lining up for beads along the parade routes this week, but here in the French Kitchen, I am celebrating in my own Gascon way- au paniers mes chères!
Laissez les bonnes temps roules!
All photographs above by Tim Clinch