Summer School at Camont is coming!
What’s more Summery than a jar of homemade cornichons?
When the doors open to Europe for travel in June, there are a few fun ways to cook along and share the good food of the Gascon Table with me.
Join me for a long weekend of Cooking at Camont June 10-13. (contact me for details)
Join me all summer as A Gascon Year Member with on demand and live classes.
Subscribe to my Newsletter (Free monthly email to more content available for paid subscribers)
And if you like me are longing to just keep curled up with something inspiring and light to read then consider ordering the current series of kitchen notebooks- A Gascon Year: Janvier-Mai. The May edition is now available as an ebook and paperback Print on Demand books are available here.
Looking back at past stories and recipes has been the inspiration for this year’s stories and recipes. And while I write new material this summer, I am conscious of where the seeds for an idea were first sown and how long it takes to reach that lightbulb moment of understanding why we cook or eat a certain food a certain way. This month, I look to the roots of my early education- Catholic School from early September to the end of May where the skills and love for reading were instilled followed by a free wheeling summer without camp or much oversight (both my parents worked in their restaurant) dedicated to play, crafts, and reading.
I am dubbing this l’école buissonnière French Hooky Summer School 2021- a place where we can create, play, read, and gather at our own pace: wear your nightgown until noon, dig in the dirt a little, cook some delicious Summer food, learn to make a fire and then learn to cook over it. Join me by subscribing here (for just $10 a month!) and let me fill your head with new ideas inspired by the slow life in Gascony.
Now to get started, grab some cucumbers and some vinegar…