Un vraiment couteau l’Aguiole!

July 23, 2004

After leaving the yurt encampment on the Aubrac Thursday, JT, Kristi and I decide to go down to the village of l’Aguiole to check out the village famous for its handmade, bee-backed knives. At lunch Kristi and John surprise me with un cadeau d’alliance! Tears well up in my eyes and I become the incredibly proud and honoured owner of this boney beauty, a real cowgirl’s knife.

In the last 36 hrs I have used this knife to: open up 2 bottles of wine, cut the tops off some garlic, cut the tops off some Cevenol onions (so sweet you can eat them raw), cut my dinner twice, cut some wedges of creamy fresh Cevenol sheep’s cheese, cut up some porky sausages, and gut one kilo of sardines! Actually, Kristine did all the gutting.

Pictured above are the swift hands of new friend Kristine who on the banks of the river Vis, and with the aid of l’Aguiole extricates the innards of an about-to-be-bbq’d sardine.
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Aligot

July 22, 2004

Aligot is melted Aubrac cheese, chunky mashed potatoes, and coarsely chopped garlic stirred and stirred and stirred in a special p�t d’Aligot until it gets nice and stringy.
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My thick and luscious…

July 20, 2004

A few days ago Kristi proudly returned from market with 2 white tupperware tubs. “This is the best joghurt on earth. I eat at least two of these per week, you simply must try it.” One bite of the thick and luscious white stuff and it became clear why Kristi had suddenly become a joghurt fan. The stuff she was eating was pure cultured double cream.

In the mean time John has taken to introducing Kristi as his ‘curvaceous’ wife. (I suggested thick and luscious.)
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