Roast chicken with basil butter and summer squash

Basil-lemon pan gravy

Simple Couscous

Teurgoule (slow cooked rice pudding) with stewed figs

Over the weekend, the rain finally came. After weeks and weeks of 100 degree heat, hydrangeas and fruit trees wilting in the blaze, the sky grew dark and opened into a downpour.

Neighbors gathered on porches to watch as the rain fell in thick sheets and windows shook with thunder. This is the perfect Sunday setting: cozy, slow and peaceful. No rush to get outside and soak up the sun and fleeting summer days. It is the perfect excuse, not that I need one, to cook my favorite cozy menu. These dishes warm you from the inside out and fill the house with the most delicious aromas.

I’ve been seeing people everywhere referring to August as the “Sunday of Summer”. We all know what is ahead: cooler weather, school drop offs, busy holiday seasons… It feels as though September is just on the other side of the door about to knock and disturb the summer fun. But on this rainy and perfect Sunday, I’ll be basking in what is left of my favorite season instead of dreading tomorrow. Sunday is for savoring, and August is for abundance. Let’s turn on our ovens, maybe light a few candles and play something low and jazzy.

This Sunday menu can be adapted to all seasons, replacing late summer squash with pumpkin in the fall or parsnips in winter. And the dessert, my beloved Teurgoule (French slow cooked rice pudding), can be decorated with any seasonal fruits or berries.

This menu takes time, but very little hands on work and for your patience you’ll be rewarded with a delicious meal and some delightful leftovers.

Roast Chicken

1 whole chicken, about 4-5 lb

1½ lb baby potatoes, halved if larger than a walnut

2-3 small pattypan squash, cut into thick wedges

2 small zucchini, cut into thick rounds or half-moons

1 large sweet onion, cut into wedges

1 lemon, halved

4-5 sprigs fresh thyme

2 tablespoons olive oil

Salt & pepper to taste

½ cup chicken stock

Basil butter

5 tablespoons unsalted butter, softened

½ cup fresh basil leaves, finely chopped

2 garlic cloves, minced

Zest of 1 lemon

1 tsp salt

½ teaspoon freshly ground white pepper

Preheat your oven to 425 F.

Pat the chicken dry with paper towels, including inside the cavity. Let sit at room temperature while you prepare the butter.

Mix the softened butter with the chopped basil, garlic, lemon zest, salt and pepper.

Gently loosen the skin over the chicken breasts and thighs with your fingers. Rub about ⅔ of the basil butter underneath the skin. Spread the remaining butter over the outside of the chicken.

Season the cavity with a little salt and pepper, then fill with the lemon halves and thyme.

In a large roasting pan, toss the baby potatoes, onion, squash and zucchini with olive oil, salt and pepper. Set the chicken directly on top of the vegetables, breast-side up.

Roast in the preheated oven, checking the pan after 35 minutes. If it looks dry, pour ½ cup of chicken stock around the vegetables, not over the chicken.This will help keep the skin crispy!

Return to the oven for another 30–45 minutes, until the chicken is deeply golden and the thickest part of the thigh registers 165°F.

Transfer the chicken to a cutting board and let rest for 15 minutes before carving. Toss the vegetables in the pan juices and return to the oven while the chicken rests if you would like them more caramelized.

Remove the vegetables from the pan and reserve the drippings for the gravy.

Basil-Lemon Pan Gravy

All the pan drippings and browned bits

2 tbsp unsalted butter

2 tbsp ap flour

½ cup dry white wine

1-1½ cups chicken stock

1-2 tsp fresh lemon juice

1 tbsp basil, finely chopped

Salt and pepper to taste

Pour the pan juices into a measuring cup and let them sit for a minute so the fat rises to the top.

Spoon off most of the fat, reserving about 2 tbsp. You want to preserve all the darker, flavorful chicken juices underneath.

Set the roasting pan over medium heat if it’s stovetop-safe. Otherwise, scrape everything into a saucepan.

Add the reserved chicken fat and butter. Once melted, sprinkle in the flour and cook for 2 minutes, stirring constantly.

Pour in the white wine and whisk, making sure to scrape the bottom of the pan. Boil for about 2 minutes, until reduced by half

Gradually whisk in 1 cup chicken stock plus the reserved chicken juices. Simmer for 4-6 minutes, until just thick enough to coat the back of a spoon.

Remove from heat and stir in the lemon juice and fresh basil. Taste before adding salt. Finish with pepper.

Couscous

1½ cups couscous

1½ cups chicken stock

1 tbsp unsalted butter

1 tbsp extra-virgin olive oil

2 tbsp chopped fresh chives, optional

Salt and pepper to taste

Bring the chicken stock, butter, and a small pinch of salt to a boil.

Stir in the couscous, cover, and remove from the heat. Let stand for 5 minutes.

Fluff with a fork, then mix in the olive oil and chives. Season with salt and pepper to taste

Teurgoule Rice Pudding

½ cup Arborio rice

½ cup granulated sugar

2 tsp ground cinnamon

¼ tsp fine sea salt

5 cups whole milk

1 cup heavy cream

1 tsp vanilla extract

1 tbsp unsalted butter, for the baking dish

Heat the oven to 300 F.

Butter a deep ceramic baking dish.

Add the rice, sugar, cinnamon, and salt directly to the dish and stir to distribute everything evenly. Pour in the cold whole milk and vanilla, and stir.

Bake uncovered for 3½-4½ hours.

Do not stir the Teurgoule while it bakes. The long undisturbed baking creates the characteristic thick, golden crust.

The pudding is ready when the top is deeply browned and the rice underneath is extremely tender and creamy. It should still have a gentle wobble when you remove it from the oven.

Let rest for at least 20-30 minutes before serving.

Stewed Figs

8-10 fresh Black Mission figs, halved or quartered

2 tbsp brown sugar or raw cane sugar

¼ cup water

2 tbsp Cognac

1 strip lemon peel

Pinch of sea salt

While the Teurgoule rests, combine the brown sugar, water, lemon peel, and salt in a small saucepan.

Bring to a gentle simmer and cook for about 2 minutes, until the sugar has dissolved.

Add the halved figs and simmer for 5-8 minutes.

Add the Cognac during the final 2 minutes and gently swirl the pan. Remove the lemon peel.

Let the figs cool slightly in their syrup before ladling over the pudding!

Enjoy, xx

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

There are days where my appetite for beauty gets the best of me. Last week at the market was one of those times…

As sunhat wearing, basket clad, locals queued a mile long for the beloved August peaches, I was struck by the heavenly scent of Charentais melons piled on a forgotten table at the end of the market. As I nearly walked past, the wall of honey, orange blossom and white flowers stopped me in my tracks. These small French melons could easily be mistaken for cantaloupe, but the heavy aroma and neon orange fruit make them something extra special. I love melon, with prosciutto or chopped with Greek yogurt, it is a flavor I most associate with the hot days of summer. They looked so beautiful there, stacked up in their wooden crates bathing in the morning sun, I couldn’t resist! After a quick chat with the farmer, an exchange of recipe ideas, I decided to buy 10 melons… I’ll remind you it is only my husband and I in our house, so coming home with two market baskets filled and heavy with fruit, my husband looked at me like I may have lost my mind.

The fruit did look just as pretty on my dining room table and the scent quickly filled the house, I really can only describe the smell as summertime.

However, as much as I love just looking at them and breathing them in, fruit is meant to be eaten! After a couple fruit salads, prosciutto wrapped melon, roasted melon with sumac and burrata, melon granita, I began to run out of ideas and the fruit was on the verge of being too ripe. I decided to bottle these sensational summer flavors and made two very different Charentais jams. They will be stored, gifted and enjoyed in the winter when we all need a little taste of sunshine and a reminder of hot summer days.

French Charentais Melon Jam with Vanilla & Champagne

Ingredients

2½ lb (1.1 kg) ripe Charentais melon, peeled, seeded, and diced

1 Granny Smith apple, peeled and finely grated

3 cups granulated sugar

Juice of 2 lemons

Zest of 1 lemon

1 vanilla bean, split and scraped

¼ cup Champagne

Pinch of fine sea salt

Combine the melon, grated apple, sugar, lemon juice, lemon zest, vanilla seeds, and the vanilla pod in a heavy pot.

Let the mixture macerate for 1 hour to draw out the juice.

Bring to a gentle boil over medium-high heat, stirring frequently.

Simmer for 30–40 minutes, skimming any foam that rises.

Crush some of the fruit using a fork or potato masher, until you reach your desired texture.

When the jam reaches 220°F, remove the vanilla pod.

Stir in the Champagne during the last 3–5 minutes of cooking.

Remove from heat.

Ladle into sterilized jars while hot and process in a boiling-water bath for 10 minutes if canning.

Pairing suggestions: This is a very sweet and rich jam, so it pairs beautifully with salty, nutty and aged cheeses. Try it with crusty bread, Comté, Gruyere or Tomme de Savoie. Or keep it sweet with a bit of butter and a dollop of jam on brioche or croissant. Also could be served over ice cream!

Summer Garden Melon, Basil & Honey Jam

Ingredients

2½ lb (1.1 kg) ripe Charentais melon, diced

2 Granny Smith apples, peeled & finely grated

2 cups granulated sugar

½ cup honey

Juice of 2 lemons

Zest of 1 lemon

2 tsp orange blossom water

8–10 fresh basil leaves, stacked and finely chopped

Pinch of sea salt

Combine everything, except the basil, in a heavy-bottomed pot.

Let macerate for 1 hour.

Bring the mixture to a boil and cook over medium-high heat, stirring often, until thickened. About 35-45 minutes.

Crush some of the fruit using a fork or potato masher, until you reach your desired texture.

Stir in the chopped basil during the final 2–3 minutes of cooking. This will help preserve the color and aromatics of the basil!

Once the jam reaches 220°F remove from heat.

While hot, fill sterilized jars and process for canning if desired.

Pairing suggestions: This jam tastes like a fresh summer garden. Pair with soft and young cheeses, it’s particularly good with goat and sheep’s milk cheeses! Excellent with Caña de Oveja, Délice de Bourgogne and fresh mozzarella. This jam would also make a great addition to a caprese inspired sandwich with tomatoes, basil and Burrata.

I hope you get to try these recipes and soak up all the summer abundance still ahead of us! If you enjoyed this post, don’t forget to give it a like!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

I am very lucky to live between two worlds. My life in Colorado, what I used to refer to as my real life, and my time spent abroad in France and Italy. In my late teens and early twenties, I made the mistake of always thinking the grass was greener where I was not. Longing for European cafes, cobblestone streets and adventure while in Colorado and missing my family, countryside walks and the familiar Rocky Mountains while away. As I approach my thirties, I now feel endlessly grateful for my time in both worlds and slowly but surely they have started to bleed into one another so there is not so much to miss.

My Colorado home definitely feels very French as I’ve inherited many beautiful antiques from my grandmother who was an even bigger Francophile than myself. I’ve also collected plenty of art, furniture and cookware throughout the years creating an atmosphere that blends my favorite elements of European living with my Colorado roots.

There are a few physical objects and rituals that are a must when I am home that I wanted to share as it helps bring a bit of “Joie de vivre” to the everyday.

Many of these items can be purchased stateside if you are unable to go to Europe. If you’re local to the front range you can find many if not all of these at my European import store and fromagerie, Cheese Importers, in Longmont!

Marseille Soap

Besides being incredibly aesthetic and smelling amazing, Marseille soap is made from pure, all-natural vegetable-oil, crafted using a centuries-old cauldron method. Featuring a minimum of 72% oil content, and remaining completely free of synthetic additives which make it both gentle on the skin and environmentally friendly. As someone with very sensitive skin, I exclusively use Marseille soap and have even found a laundry detergent of the same origin!

Every time I visit France, I stock up on different scents and store the extras in my linen drawers which makes everything smell divine!

Baskets

This is a trait I inherited from my grand-mère. I use baskets for absolutely everything. I have a medium market style basket that I use as my everyday purse. It can hold my laptop, makeup bag, wallet, books, etc. I also use it when traveling, as decoration in the house and garden, for laundry, just about anything you could imagine! I love the history of woven baskets and the quality is incredible.

Walking out the door with a large woven basket and a sun dress, you’re bound to feel like you’re headed to the markets in Provence!

French Butter

An obvious one, but also very important. I have a large variety of butter in my fridge at all times. I use it for baking, cooking and snacking. I almost always have at least one bar of beurre doux (unsalted), beurre demi-sel (lightly salted), and beurre salé (heavily salted) on hand. We love Beurre de Baratte slathered on baguette with homemade jam, Beurre D’Isigny to finish sauces or melt for baked goods. Nothing beats good butter!

Vintage linens and tea towels

I have a bit of an obsession with linens. Recently purchasing a large, vintage hutch just to store them as our pantry was running out of space. I have tablecloths for all seasons, sets of cloth napkins and a wide assortment of dishcloths. It feels like playing dress up, changing the linens hanging in the kitchen and setting the table with new colors and textures. I especially love slightly worn, unique linens found at brocantes and vintage stores.

Aperitivo hour

Not every day, I wish I had the time, but as often as possible! Nothing fancy; a small assortment of cheeses, crusty bread, perhaps a bit of jam or mustard. Un petit verre de champagne or Hugo Spritz in the summer… It’s all about taking a moment to enjoy. Screens are not allowed during this time, only some music and conversation.

Copper Pots

Functional and beautiful.. I collect copper pots and use them for almost everything besides high-heat searing, as this can damage the lining. I hang them on my wall, stack them on the counters, I just adore them. It takes me back to my time cooking at Le Cordon Bleu in Paris. I have an equal amount of vintage and new Mauviel pans that are exceptional quality and worth every penny.

Vintage and new cotton nightgowns

I purchased my first Edwardian nightgown before my wedding in France and wore it as I got ready on the day. This started a bit of an obsession. After spending that morning running around the Chateau in this airy, feminine, nightgown, I never wanted to wear anything else while at home! I’ve since collected a lovely assortment of vintage and new nightgowns that are equally soft and dreamy. I love pulling on a pair of wellies with my nightgown and heading into the garden with my coffee early in the morning and drifting through the dewy flower beds. A bit of romanticism never hurt anybody!

Markets & Farm Stands

Perhaps the most important ritual. The Saturday farmers market in summer is non-negotiable. Meeting the farmers, learning about what is in season, connecting with the community. It is what I love to do abroad and I find it just as fulfilling in Colorado. Go without a list, without a plan and allow yourself to get inspired! Grab a lavender latte and a fresh pastry for breakfast. We’ve recently discovered a new vendor here who makes fresh canelé and perfect brioche which has become my weekend must haves.

Cookbooks

There are so many incredible authors and cookbooks from every corner of the world. Try a new recipe at least once a week if you can and you’re sure to be transported to that place! I have a cookbook library in my kitchen and often look at them over a cup of tea with a lit candle. It feels luxurious and I always get inspired!

Thank you for reading! I hope this newsletter inspires you to romanticize you real life and make it as dreamy as possible.

If you enjoy this post, please give it a like! Your support means the world.

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

I love the summer. As someone born in mid December, I always longed for a June or July birthday. The barbecues, water slides, farm stands, backyard camping and river swims… It’s always been the best time of year in my mind and when I feel the most me.

I love visiting local farms and the Saturday market throughout the season, bringing a European way of cooking and eating into our home in Colorado. I keep the freezer stocked with meat from local ranchers and I delight in the weekend drives through the country to their homes through towering cotton wood lanes and endless pastures leading to the foot of the Rockies. If there is a farm stand, we will be pulling over to check it out and inevitably leaving with a box of juicy palisade peaches. I’ve come to crave the slow summer days at home above all else. Baskets of produce on the counter, my kitties circling my feet, windows open and sunshine on the stove.

In truth, I haven’t always loved living here. Perpetually looking for an escape and traveling abroad as often as possible. However as I’ve gotten older, I can see the beauty that drew my grandparents here and dare I say I’ve developed a bit of a crush on my home state and country. The US may be under poor management at present, but at least where I live on the front range I feel community in a way I haven’t since I was very little. The grass is truly greener where you water it, and this summer I feel surrounded by green everywhere I go, especially at home!

I still cook primarily French or Italian, it is my favorite type of food and I did train in Paris after all! But sometimes on a hot July night, there is nothing better than a really good burger. Paired with sweet peach compote, smoky bacon, an icy Italian dessert and fresh whipped cream… Now that tastes like summer to me!

I discovered granita while in Sicily a few years ago, a semi-frozen dessert made from water, sugar and various flavorings. It is the most refreshing and surprisingly easy treat to make so it is a go-to in our house from mid summer to early fall. My favorite: Coffee granita with fresh whipped cream… Tastes like a frozen cappuccino and is the perfect after dinner pick me up when you don’t want a hot espresso! I always say if I opened a little restaurant, this would be on the summer menu. It is just that good!

Recipes:

Peach compote

4-5 large, ripe peaches (we use Palisade)

¼ cup sugar

½ lemon, juiced

Pinch of salt

Slice the peaches into small chunks and place them in a medium sized saucepan with the sugar, lemon juice and salt.

Cook over medium heat, stirring occasionally, until the peaches start to release their juices and the sugar dissolves, about 5-7 minutes.

Continue to cook the compote over medium heat, until it thickens and the peaches become tender, 8-10 minutes. Depending on your preferred texture, break down the peaches with a wooden spoon.

Remove the saucepan from the heat and let the compote cool slightly. Transfer to jars and refrigerate for up to two weeks or freeze for up to 2 months.

Juicy burger

2 pieces white bread, crust removed and cut into small pieces

⅓ cup whole milk

2½ tsp salt

1 tsp freshly ground white pepper

2 cloves garlic, minced

3 lb chuck roast, ground

Toppings

8 burger buns

16-20 Thick bacon strips, cooked until crispy (I prefer cooking in batches on the stove top)

Fontina, sliced

Dijon mustard

Mayonnaise

Peach compote (see recipe above)

Red onion

Arugula

Preheat your grill to high heat.

In a large bowl, mix the bread and milk together, mashing with a fork until it forms a paste.

Add the salt, pepper and garlic and mix well.

Using your hands, mix in the ground beef until evenly combined.

Divide the meat into 8 equal balls and flatten into ¾” patties. Form a slight depression in the center of each patty to prevent the burgers from puffing up!

Oil the grilling grates and grill the burgers, covered until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and add a few slices of the fontina to each patty. Cook for a few more minutes until you reach your desired doneness.

Toast the buns on the cooler side of the grill and assemble with all the delicious toppings!

Serve with thin cut fries (pomme allumettes).

Coffee Granita with Whipped Cream

3 cups water

1 cup white sugar

3 ½ cups strong coffee

1 cup heavy cream or heavy whipping cream, cold

2 Tablespoons granulated sugar or confectioners’ sugar

Brew your coffee and set aside to cool.

In a saucepan, bring the sugar and water to a boil until the sugar has completely dissolved. Remove from heat.

Combine the coffee and the sugar syrup, let cool completely in the refrigerator.

Once cold, pour the coffee mixture into a large freezer proof container and put in the freezer for 3 hours.

Remove and break up the mixture using a fork.

Freeze the granita for another 2 hours, remove and stir again with a fork. Repeat this every hour until you have a fluffy granita!

While the granita freezes, make the whipped cream by adding the cream and sugar to a stand mixer and whipping on medium speed until you have soft peaks.

For serving, fill a small glass or ice cream bowl with granita and top with the fresh whipped cream!

As I write, I am sitting in the yard of our 120 year old house watching baby bunnies run under the shed and blue jays call from the large tree looming over the fence. The morning breeze is still cool in the shade but won’t be for long. I hope you are enjoying summer and finding beauty wherever you are!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

“Perfect” is a strong word. Few things, places or experiences are truly perfect. However this day, spent on a small boat circling the island of Procida, time all but abandoned and only counted in ocean dives and new freckles folded into smile lines, was perfect. Hair knotted and wild in the salty wind, a seemingly never ending horizon ahead and clear cerulean waves gently carrying us from one cove to the next… The only thought of the past or future being what might be for dinner tonight.

As we disembarked and stepped foot on solid ground, it was my mission to keep the perfection going into the evening. There is no shortage of wonderful restaurants on Procida but after several days of vacation I am always eager to get back in the kitchen. For me, cooking is never a chore and is the ultimate meditative and creative process. A few steps from the marina is the fragrant mercato del pesce. Over the past week I have watched the fishermen bringing their daily catch to the shop so I followed the call of the sea and purchased 3 beautiful fillets of la spigola (European sea bass). The flesh is opalite and skin a deep sapphire blue, mirroring the depths from which they came.

From my favorite little market I grab golden potatoes, a load of coarse sea salt, fresh herbs, olives, peppers and tomatoes. Before I can make my way home I am stopped in my tracks by the huge and stunning Amalfi lemons, and what a crime it would be not to have dessert on this perfect day? Lemons, berries and milk are tossed into the overfull basket.

A perfect day, ending with a perfect meal. This is summer in Italy: Windows wide open, Piero Piccioni on the stereo, bare feet dancing on cold tile and the setting sun washing the town in amber before setting behind the distant waves. These recipes will be a part of this perfect memory, inspired by a day at sea with all the flavors of summer.

Sea Bass en Papillote

Ingredients:

2-3 filets of sea bass

1 shallot, thinly sliced

1 red pepper, diced

1 lemon, sliced

½ cup kalamata olives

handful of parsley and dill, roughly chopped

½ cup cherry tomatoes, cut in half

1 tablespoon olive oil

2 tablespoons white wine

salt and freshly ground black pepper

Preheat oven to 400F

Prepare pieces of parchment paper for each fillet, it should be large enough to fold over your piece of fish with a generous 3-4 inches around the edges. Place parchment on a sheet pan and fold in half, then unfold with one side laid flat on the pan.

Arrange cut vegetables, lemon slices and olives in the center of one side of the parchment. Lay the fillet on top and season with salt and pepper. Top with a drizzle of olive oil, splash of white wine and sprinkle of fresh herbs.

Fold over the other half of the parchment, then fold and pinch along the edges to seal. Once finished it will be a semi-circle of parchment with crimped edges.

Bake for 15 to 20 minutes in the preheated oven until cooked through. To check doneness, poke an instant read thermometer into the thickest part of the fish, it should read 145 degrees.

Carefully cut open the packet, there will be hot steam inside!

Salt Roasted Potatoes

Ingredients:

1 pound small waxy potatoes or fingerling potatoes

Coarse salt

Preheat oven to 350F

In a dutch oven or oven safe dish with a lid, lay a thick layer of the coarse salt on the bottom of the pot.

Arrange the potatoes so there is at least ½” between them and nuzzle into the salt. Cover and bake for 45-60 minutes.

Lemon Custard & Berry Tart

Ingredients:

Pastry

1 ¼ cup flour

¾ cup confectioners sugar

8 tbsp butter chilled

1 egg

Pinch of salt

For the pastry, gather your ingredients keeping them as cool as possible. In a food processor combine the flour, sugar, egg and salt. Cut the butter into small cubes and add to the food processor.

Pulse just until the dough comes together, you do not want to melt the butter. It will resemble a sand like texture.

Press the dough into a disc and wrap in cling wrap and refrigerate for 1 hour. Once chilled, roll out and lightly press into your tart pan. Prick the entire base with a fork and place in the freezer for at least 15 minutes.

Preheat oven to 400F

Fill the tart shell with uncooked beans or pie weights and cook in the center of the oven for 10-25 minutes. Remove the weights and cook for an additional 5-7 minutes until golden.

Let cool to room temperature.

Custard

2 egg yolks

1 egg

¼ cup cornstarch

½ cup sugar

Zest of 1 lemon

Juice of ½ lemon

2 cups whole milk

1 tsp vanilla extract

Place the egg yolks, cornstarch and half of the sugar into a small mixing bowl. Beat thoroughly until the mixture is smooth. Keep near the stovetop.

In a medium saucepan, bring the milk and sugar to a gentle boil. Whisking frequently to avoid burning.

Remove from heat and whisk ⅓ of the milk and sugar mixture into the eggs. Repeat two more times, whisking until completely smooth.

Put the pan back on low heat, whisk until thickened to desired consistency.

Remove from heat and stir in the lemon zest, juice and vanilla.

Refrigerate covered in plastic wrap until ready to use.

To assemble, fill the cooked pastry shell with the cooled lemon custard, decorate with any berries or fruit you would like. Refrigerate for at least 1 hour and serve!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

We are in the Médoc, a well kept secret of France located just northwest of Bordeaux. Bordered to the east by the massive Gironde Estuary and rugged Atlantic coast to the west. Famous as the “left bank” of Bordeaux wine production, the peninsula is covered in endless fields of grape vines, ancient châteaux, pine forests and narrow lanes snaking through quaint villages.

Although many know of the world class wine that is produced here, (Château Margaux , Lafite Rothschild, and Latour to name a few!). Very few tourists have stepped foot on the land themselves. Unlike the Atlantic beaches of Cap Ferret, chic Biarritz or even Île de Ré, the seaside towns and expansive sand beaches in the Médoc are rarely featured in any travel guides or TikTok videos. Of course this is for the best, and there is always an internal struggle whether or not to share my favorite, special places but this is truly a post about tomatoes, a summer recipe and the setting is a part of that story. In addition, I trust you all and think you deserve to experience this magic if you get the chance!

By mid-morning I’ve become stir-crazy, the weather too perfect not to be seaside. After a delicious egg sandwich with Comte, red onion, spinach and strong Dijon mustard and more than enough cups of coffee, we pack up the car and head towards l’océan Atlantique.

The journey is just as beautiful as the destination. Lucky for me my travel companions, (dad and favorite uncle), are always up for exploring new roads and stopping for architecture, farm stands, boulangeries or anything that catches our eye along the way. On route we stumble upon one of these intriguing sights and the car is pulled over without so much as a word. On the crest of a hill surrounded by flourishing vines sits the 18th century Courrian windmill. There is no one around, no cars on the road or laborers in the vast fields. We have this wonder all to ourselves and for a moment we are in a different time, a world of our own.

Onward to the coast, we pass crumbling fairytale castles, dense mossy forests so dark you would think it’s evening and not midday, and finally reach the Belle Époque town of Soulac-sur-Mer. The “Soulacaise” style is unique to anything I have ever seen. Orange gingerbread trimmed houses with peaked roofs and intricate white wooden balconies. Wandering the cobblestone streets, every road leads to the sea. Storm clouds are sweeping in over the waves, dark and angry and we know it is a matter of time before the rain comes.

We wandered the incredible Marché Municipal, a covered market with booths ranging from everyday practicalities to local delicacies. Sea snails, apricots, Rocamadour & Tome de Bordeaux (goat’s milk cheese washed in Sauternes), fresh bread and Grenier Médocain among other charcuterie. If I had more time left on this trip I suspect I would have filled my basket to the brim but alas I decided to just grab a few staples for the afternoon: fresh fluffy brioche, goat chevre and a bit of the Tome de Bordeaux, fresh butter, a couple peaches and a bottle of wine.

After a bit more shopping, some beautiful cashmere shirts and a block print shawl later, I found my uncle at a little café just outside the center of town. He has a nose for these types of places. Always finding fun, sometimes funky spots that have the best coffee. He is a bit of a coffee connoisseur coming from Portland, Oregon and living abroad half the year. We place our orders at Café Merlo just as the sky opens up and sheets of rain begin to fall, obscuring the ocean view and darkening the little town.

What excited me most about this little café/market is that all the pastries are made fresh daily, in house, and they are quite different from the typical patisseries fair. Rhubarb and strawberry brownies, coco macaroons (not macarons) and sharp cheddar scones. As a savory girl by nature, I went for the scone. Served hot with garlic butter and tomato chutney, it was a little taste of heaven.

That evening, the sweet tomato chutney was constantly in the back of mind. Was there ginger? Perhaps garlic and mustard seed. Yes vinegar, but what kind? Finally the day came some weeks later, when a market run and neighbors garden left me with too many tomatoes that I would finally recreate this recipe that had haunted my palette!

Too many tomatoes it turns out is a wonderful problem to have. We had exhausted our usual repertoire of pasta sauces, tomato and cheese galettes, Greek tomato beans and as the fruits colors started to dull just slightly, it was the perfect opportunity to make the chutney as well as the sharp cheddar scones.

I’ve since made some tweaks and adjustments to get the chutney exactly how I remember it, the scones however were magic on the first try and my husband has subsequently requested them almost every week since.

Subscribe now

Ingredients:

Sharp Cheddar Scones

2 ¾ cup flour

1 tbsp baking powder

1 tsp salt

8 tbsp unsalted butter, cubed and kept cold

2 cups grated sharp cheddar

1 cup heavy cream

½ tsp sweet paprika (optional)

1 tbsp milk for brushing

Fleur de sel for sprinkling

Tomato Chutney

5 lb. tomatoes mixed varieties, diced

4 red bell peppers, diced

3 cups green onions, chopped

1 tbsp fresh ginger, grated

3 cups apple cider vinegar

2 cups red wine vinegar

3 ¾ cup white sugar

5 cloves of garlic, crushed

1 tsp salt

2 ½ tsp white pepper

1 tsp chili flakes

3 tbsp mustard seeds

For the chutney, bring everything to a boil in a large pot or Dutch oven. Reduce heat to a simmer and cook for 4 hours, stirring occasionally, until thick.

Place in sterilized jars and let cool to room temperature before refrigerating for up to two weeks.

For the scones, Preheat your oven to 425 F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt and paprika.

Stir in the grated cheddar.

Add the cold cubed butter and using your fingers, rub into the dry ingredients until the largest pieces are pea sized.

Pour the cold cream into the dry ingredients and mix until a shaggy dough forms, careful not to over mix.

On a lightly floured surface, gently press the dough into a rectangle about 1” thick. Cut into 8-10 square scones and brush with milk. Sprinkle with a small pinch of fleur de sel.

Bake for 14-18 minutes, until the edges are golden. I live at high altitude and sometimes bake them for 20-22 minutes so they are extra crispy!

Serve hot with a generous side of tomato chutney and a nice cup of coffee or black tea!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

As we welcome summer and bid farewell to spring, I have a few last minute recipes that I would still like to share before we get into the full swing of summer grilling, tomatoes galore, piles of peaches and much more. This boozy recipe is very simple and as it is served cold, it can be made in advance and is perfect for hot summer nights. Perhaps for your upcoming 4th of July or Bastille Day celebrations!

Rosé Poached Pears & Rhubarb

Ingredients:

1 bottle dry rosé wine

½ cup sugar

1 vanilla bean, split lengthwise

6 pears, peeled & cut in half with seeds removed

2 rhubarb stalks, cut into ½” pieces

Crème fraîche for serving

In a pot over medium heat, bring the rosé and sugar to a simmer.

Scrape in the vanilla seeds into the liquid using a spoon and discard the pod.

Once the sugar has dissolved, gently lower the prepared pears into the poaching liquid. If not fully submerged, add a bit of water.

Simmer until the pears are tender, 20 to 25 minutes.

Remove the pears from the liquid and set aside to cool completely.

Bring the liquid to a boil and cook until it reduces to a syrupy consistency. Remove from heat and add the chopped rhubarb. Let sit for 15 minutes before removing the rhubarb.

Serve chilled with a drizzle of the syrup and a spoonful of crème fraîche or whipped cream!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading! À bientôt!

xx,

Arenia

There are few things more starkly different in France and the United States than poultry. I won’t get into the nitty gritty of what all goes on in the USA when it comes to meat production, as we all sadly know it, but I will take a moment to rave about the transparency, quality and care that go into raising chickens in France. When you stroll into any reputable boucherie across France, you’ll find a very different display than those in supermarkets. A wide variety of sausages, every cut from the cow and pig with little going to waste, and whole chickens with heads and feet still attached. In truth this was a bit jarring when I first moved abroad as it really makes you face that you are eating a once living thing, and as someone who was vegetarian for over 18 years, I still struggle with this reality. However, what I do enjoy are the signs accompanying the various offerings. Not one colorless, waxy chicken on offer but a variety of breeds stemming from different regions. Poulet du Périgord, Faverolles from Eure-et-Loire just Southwest of Paris, Coucou de Rennes from Brittany, and my favorite, Poulet de Bresse from Eastern France known as the “Queen of Table Poultry” and is an AOC-protected breed. These signs and labels will often include at minimum the village they are from and sometimes the exact farm where they were raised. The boucher/bouchère take great pride in what they sell and will tell you honestly their favorite breeds, preparations and explain the quality of each product. I love this exchange; it is the quickest way to be embraced in France: connecting over good food.

Long story somewhat short, I was food shopping in Sothern France and came across an exceptional boucherie and proudly on display in the front window was the Poulet de Bresse and I couldn’t resist. The nights are still cool enough to turn on the oven for extended amounts of time although I know this will come to an end very soon with summer fast approaching! For this delicate, delicious bird, you don’t need much to make it exceptional, perhaps some fresh herbs, a lemon and some garlic. But this story is not of the fabulous Sunday night roast chicken that was enjoyed with a terrific rosé from nearby Bandol and ultra crispy potatoes. No, this is a story of leftovers, a rainy Monday night and a pile of green leeks and spring herbs that were dying for my attention.

As we are only two, I often struggle to portion meals correctly. You would think I have a house full of children with the way I often cook but the beauty of this is that we frequently have delicious leftovers making the weekdays a bit less busy, a sort of unintentional meal planning I suppose.

Allow me to set the scene: a rainy and grey Monday, too many emails, the radiator not quite keeping up with damp cold seeping under the doors. The horizon meets the crashing waves in the same gloomy shade with no sunlight expected for a day or two. In the kitchen, the leftovers of a gorgeous roast chicken, relished the night before with windows open. What goes with rain? The American in me thought of chicken pot pie, the ultimate comfort food, but the gorgeous leeks beckoned to be included and thus a new favorite was born, the roast chicken and leek pie.

Normally I would not use such a prestigious bird in this kind of dish, but I also refuse to let it go to waste and I will say we enjoyed both preparations equally! Of course, if you do not have access to the chicken of Bresse, you can use any organic, roasted chicken. I have found some wonderful producers in my little town in Colorado that do not indulge in any scary, cheap tactics. Check out your local farmers market or ask around, I’m sure you’ll be surprised by the quality and flavor you can find outside the traditional supermarkets.

Subscribe now

Roast Chicken & Leek Pie

Ingredients:

½ roast chicken, cooked and shredded, 2-3 cups of meat

2 large or 3 small leeks, cleaned, trimmed and sliced

2 garlic cloves, minced

1 tbsp olive oil

1½ tbsp all-purpose flour

½ cup chicken stock

½ cup heavy cream

1 tsp fresh tarragon, sliced

1 tsp fresh thyme

1 tbsp Dijon mustard

½ tsp nutmeg

Puff pastry, thawed

1 egg, beaten

Preheat your oven to 400F

In a large skillet, heat olive oil over medium heat. Once hot, add the leeks and cook, stirring often, until soft and translucent. About 5 minutes.

Stir in the garlic and cook for 1 minute until fragrant.

Sprinkle the flour over the leek mixture and stir well. Cook for 2 minutes before gradually pouring in the chicken stock. Bring to a simmer and pour in the heavy cream. Stir until combined.

Add in the herbs, seasonings, and mustard. Simmer for 3-5 minutes until thickened but still creamy.

Add the shredded chicken to the pan and stir until all the ingredients are well mixed. Remove from heat and let cool for 10 minutes.

Roll out the puff pastry on a lightly floured surface, cut in half to fit your pie dish, leaving an overhanging edge of at least 1/2”. Keep the left over for the crust.

Pour the filling into the prepared pastry.

Cover the filling with the remaining puff pastry, pressing the edges to seal. Trim any excess and cut a few slits in the top for steam to escape. If you have extra pastry, you can add a couple pastry leaves which elevate the appearance but are totally unnecessary!

Brush the top of the pastry with the beaten egg to glaze.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden.

Once done, remove from the oven and let cool for a few minutes before serving.

Serve with roasted potatoes, a simple green salad and a glass of something cold and refreshing!

Don’t forget to like and subscribe if you enjoyed this post!

Thank you for reading. À bientôt!

xx,

Arenia

Spring in Provence is nothing short of magical. The difference between the seasons is not as stark as that of my native Colorado but as winter retreats slowly then all at once, the hillsides are wrapped in a fine morning mist that seems to transform into wildflowers by mid-morning. The trees are heavy with fruit blossoms; almond, orange, cherry. Their sugary scent mixing with that of fresh risen bread cooling on a sill, somewhere in the village.

Sitting atop one of these grassy hillsides sits the medieval commune of Saint Paul de Vence. With awe inspiring views of the glittering Côte d’Azur below, winding roads flanked by towering cypress and plane trees, cobblestone corridors and poppy-covered cliffs. As you approach the surrounding walls you’re sure to be transported to another time or perhaps a fairytale of your own.

This is a place to be slowly discovered, drinking in the sights and sounds. Sitting for a glass of chilled rosé or citron presse, perhaps with a small crêpe or local cheese and baguette while you watch the men of town play petanque in the main square.

This is my second time visiting this particular village and there is no rush, it is 10am when we arrive and dinner isn’t until 7pm. The dinner in question is a second date that has been four years in the making… I’ve dreamed of this reunion, the first time being so memorable that very few dining experiences have compared. What man is worth waiting four years for a second date you ask? Monsieur Picasso, bien sûr!

After an afternoon of leisurely walking, shopping, people watching and unintentional sunbathing leading to a hundred or so freckles on my nose, I find a quiet, shady spot by the old fountain nestled inside the fortified walls. The anticipation for dinner is growing but the scene before me has captured my full attention: Three young children race down the cobblestone hill and play tag around the ancient fountain, giggling wildly as they balance precariously on the ledge. Two elderly women walk arm in arm, talking quickly in hushed tones, smiles deeply wrinkling the corners of their eyes, sharing secrets I do my best to translate. It is the hour of l’apero and the cafe terraces are filled to the brim with groups of all ages, and strikingly there is not a phone in sight. No ipads, headphones or screens. Now could be 20 years ago, or even further back in time with a change of dress. The weathered stones below my feet echo decades past, harboring memories of great artists who once strolled the same roads…

Close to the time of our reservation I make my way to the lobby of the famed la Colombe d’Or, marked only by a small painted sign hanging above an ivy sheltered archway. Quickly exchanging my worn ballet flats for more appropriate black heels. At first glance, you would not know the magic housed in these storied halls but upon entering the patio you’ll find yourself encircled by great works of art, including a large mural by Fernand Léger, that hints loudly at what awaits you inside.

I start my evening with a coupe de champagne at the frescoed bar. A scene of elegant stags, blue sky and golden doves; the emblem of the place. The guests arriving beside me are of the bon vivant set: smartly dressed in heels, elegant scarves and tailored jackets. One almost expects a striking Sophia Loren or handsome Alain Delon to float through the open door. Time becomes suspended and unimportant. Decades seem to coexist and intermix here. Pulled out of my daydream, I am escorted to my table by a smartly dressed waiter. I have a strong love for the classic long white aprons especially when paired with a beautiful black suit.

Where is my date you may wonder? My date is never late, as he never leaves… Perhaps you’ve solved my silly riddle but unfortunately I am only dining with Picasso’s ghost, sitting beneath one of his many works that grace the walls of la Colombe d’Or’s dining room. I like to fantasize about what we would discuss, the sound of his spanish accent drifting over a shared bottle of red wine.

la Colombe d’Or began in the 1920s as a simple café called Chez Robinson. Paul Roux and his wife, Titi, later transformed it into a tiny inn with only three rooms and a humble restaurant. What they offered was not luxury but something artists crave; community, inspiration, and the type of light that only Provence can provide. During the 1930s, 1940s, and 1950s, painters, sculptors, poets, and dreamers drifted south from Paris and beyond. They gathered around the tables of La Colombe d’Or as if drawn by a magnet. The inn became a second home to Pablo Picasso, Henri Matisse, Marc Chagall, Joan Miró, Georges Braque, Fernand Léger, and Alexander Calder. Legend has it that these often poor artists would trade artwork for meals and lodging. This wasn’t always the case though, as the Roux family became close friends with many of the greats and in turn received an assortment of gifts that now cover the walls.

Subscribe now

For me, Picasso seems to haunt the story most vividly. I imagine the atmosphere suited him. Informal, sunlit, unconcerned with prestige. At La Colombe d’Or, he was not a monument of modern art. He was simply a guest at lunch, another voice in the evening conversation.

You could say I have a thing for artists. I am a great lover of Matisse, often staying in his apartment in Nice (re: Waking Up with Matisse) and he would often be found at La Colombe d’Or as well. Sometimes too frail to leave his car, the proprietor Paul Roux would bring tea out to him and keep him company.

The courses come with little fanfare but an expert attention to detail and timing. The starter: niçoise olives, fresh baked bread and beurre salé with a second glass of champagne.

Across from my seat a swimming blue green canvas dominates the wall, a surreal-abstract composition with calligraphic strokes and whimsical figures, the quickly scribbled signature of André Masson in the bottom corner.

The second course is placed while my mind is still swimming in the enchanting painting, finding new facets of color and life the more I look. A simple succulent fillet with cognac cream and spring vegetables no doubt cooked in butter. A litre of Bordeaux which only makes the lighting softer, the chairs more comfortable and laughter richer.

The casual nature of the artwork strewn across every wall and hand painted ceramics on the fireplace ledge, feels so familiar and homey that you may believe the artists themselves had just stepped out for a cigarette and might return at any moment.

Dessert arrives with what I must admit is a little pomp. I rarely order the same items when revisiting restaurants as I want to try everything but on this occasion, I dare to repeat as I have looked forward to this dessert almost as much as the visit itself. A stunning Grand Marnier soufflé, engulfed in flame, is lowered to the center of the table. The fire reflects a sparkle in our server’s eye, he smiles for the first time that evening while offering us a voilà, et bon appétit.

If there was a flavor that embodied the aroma of Provence in springtime, I believe it would be this. Pillowy soft, vanilla and orange. Light as the low hanging clouds that bring the morning dew and a whisper of citrus, the same as that drifting from the flowering trees in Saint Paul de Vence. I think Picasso would have seen the poetry in it as well.

The end of the night comes slowly, over port and espressos. Talk of when we might return, which artwork was our favorite this visit and how for this suspended moment, we are not just admiring the great artists, but dining amongst them.

I say my goodbyes to Chagall, Miró and lastly the portrait of Picasso by the bar, blowing him a farewell kiss that will just have to be enough until our third date…

Make sure to like this post and subscribe if enjoyed this evening with me in Provence!

Thank you for reading.

À bientôt!

xx,

Arenia

Down a hidden dirt road cloaked with willow curtains and large ancient oaks, there is a mystical place called Crane Hollow where giant nests dominate the canopy. In the shadow of the rocky mountains, hundreds of Blue Herons gather in this quiet oasis to lay their eggs in the spring. The road is flanked by mirrored lakes and small streams, tall grass and wildflowers grow abundantly around the trees and there are no houses, walking trails or parking lots. I return to this place year after year. Some of my first memories are visiting with my father, watching from the car as he shared that this was a magical place where dinosaurs still lived free and if we were very quiet we could watch them sore through the trees or pluck fish gracefully from the surrounding ponds. I was hypnotized by the sheer size of them, their sapphire blue feathers and long outstretched legs as they flapped their ginormous wings and took off from their nests, looking absolutely prehistoric. On one of these early childhood visits, I declared that the herons were my lucky bird, and for nearly 30 years I have been filled with joy every time I see them flying silently with their elegant legs stretched behind them and long beak leading the way somewhere beautiful. As I live only 15 minutes away from the storied Crane Hollow, I am lucky to see them almost every day but this has not lessened their magic, only brought more whimsy and luck to my life. I am forever thankful to little me for picking what most would see as a common bird, as my lucky charm.

I am fortunate to have grown up in what many would consider one of the most beautiful states in the US. Colorado is a wonderful place for a childhood; swimming in alpine lakes and rivers in the summer, skiing and sledding in the winter, apple harvests and bonfires. In many ways, it is idyllic. However, if you have read any of my previous posts or know me, you know that I have always had a strong affinity for France, one passed down from my grandmother and her mother before her. My heart is split between the two and I often miss one when I am in the other, such is the nature of the Sagittarius I am told. Before I was lucky enough to live in France, I would read blogs of those who were living my dream in the French countryside. My favorite being Mimi Thorisson (mimithorisson.com), who later became a dear friend and mentor to me. I soaked up every post and daydreamed about one day having my own family in France. One post that always stuck with me was a Mother’s Day tribute where they foraged black locust flowers from the surrounding woods and cooked with them. Big baskets of white, edible flowers, and dreamy dark woods. I wondered what they would taste like and envied the abundance of fun discoveries seemingly everywhere in France. I often wanted to find these trees while in France but I was never in the right place at the right time to catch the flowers.

Last week on a whim, I took my husband to the hollow. This is the best time of year to hear the herons calling from the trees as new babies are hatching. We drove at sunset and parked off the side of the road. We set off on foot, the air heavily perfumed with a honey sweet scent and the willow tendrils dancing lazily in the spring breeze. We watched a large heron swoop down near the river in front of us and I could have sworn I saw him wink. Then as he vanished into the tree line I saw them, along the river bank there was a cluster of black locust trees filled with bright clusters of blooms. I couldn’t believe it, these flowers I had been dreaming of for years were right here in my backyard, not across the ocean in an unknown wood. After a quick online check we verified that these were in fact the right trees and that yes the flower blossoms were edible! My beloved heron had led me right to them. Luck was on our side.

Grabbing my old wire basket from the car we collected a few handfuls of blossoms, I wish you could smell them through the screen! The trees were alive with giant bumble bees and more than once a heron dove low to see what we were up to.

The flavor of the blossoms is slightly reminiscent of spring peas but with a strong jasmine and vanilla scent. I decided to add the blossoms to my favorite honey financiers recipe (small French almond cake), with the addition of rum which played beautifully with the strong floral notes. The best thing about this recipe is that if you do not have black locust flowers where you are, they are still wonderful little spring cakes without the blossoms!

Black Locust Flower Financiers

Ingredients:

1/2 cup unsalted butter, plus more for the tin

1/2 cup sugar + 1 tbsp for the tin

1 cup finely ground almonds

2/3 cup all-purpose flour

pinch of salt

6 large egg whites, whisked

6 tbsp dark honey

1 tbsp dark rum

6-8 bunches black locust flowers, cleaned and dried. Blossoms only.

Powdered sugar

Directions

Preheat the oven to 350F.

Prepare a muffin or financier tin by coating the molds with softened butter and sprinkling with granulated sugar. Pour out any excess.

Cut the butter into pieces and place in a small saucepan. Melt over medium heat, swirling occasionally, until it begins to darken and smells strongly of hazelnut. Watch carefully so it does not burn

Strain the butter into a clean bowl and let cool.

In a medium-sized bowl, whisk together the sugar, ground almonds, flour, and salt. Add the egg whites and whisk until just combined. Add the browned butter and whisk until smooth.

Add the honey and rum and whisk to combine. Gently fold in the blossoms, careful not to crush them.

Divide the batter among the prepared tins, filling ¾ of the way to the top.

Bake until golden and an inserted toothpick comes out clean, about 16-20 minutes.

Let cool and sprinkle with powdered sugar.

Serve at room temperature with black tea or champagne!

I hope you find a little extra special magic wherever you are this week. Thank you for reading!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

À bientôt!

Tonight, family will be joining us in the Côte d’Azur and stopping by for dinner. Outside, the sun is glittering on the Mediterranean but the bitter mistral wind sweeps through the palms, sending an icy, wet chill seeping under the old fashioned windows. We turn on the radiators and bundle up in cashmere sweaters and wool socks. This is to be expected in spring, the duality of the shoulder season. One day feeling like peak summer with swimmers and sunbathers out in swarms and the next day seeing those same crowds in puffer jackets and foulards, tucking chins into collars to conserve body heat.

I rarely plan a menu in advance for this very reason. Yesterday’s cold Niçoise salad and chilled Rosé would not be a satisfying meal on this brisk evening. With an abundance of spring vegetables and a delicious homemade broth already prepped, my favorite spring soup will be the star of tonight’s simple meal. Sometimes, uncomplicated dishes are the most satisfying. Did I mention my guests are all vegetarian? This saves me a trip to the Boucher and I focus all my energy on the dazzling, vibrant vegetables of spring.

Vegetable Broth

Ingredients:

2 tablespoon olive oil

2 large carrots unpeeled, cut in 2-in pieces

2 ribs celery, eaves left on, cut into 2-inch pieces

1 red onion, unpeeled and cut in half

1/2 fennel bulb, cut into wedges

1 large shallot, unpeeled and quartered

4 to 5 ounces cremini mushrooms, quartered

2 large garlic cloves, smashed

1 knob of ginger, about 1” peeled

6 sprigs fresh thyme

5 large stems of parsley

2 bay leaves

6 to 8 black peppercorns

1 tablespoon tomato paste

½ tbsp lemon juice (optional)

Salt to taste

In a large pot, heat the olive oil over medium heat. Add the carrots, celery, onion, fennel, shallot, mushroom, garlic, ginger and 1 teaspoon of salt.

Cook for 8-10 minutes, stirring frequently, until the mushrooms are browned, the other vegetables are lightly colored, and the bottom of the pan is beginning to brown, careful not to burn. Add more oil if necessary.

Add the aromatics, peppercorns, tomato paste and stir well. Cover with water and bring to a boil. Lower to a simmer, and cook for one hour.

Taste and adjust seasoning. Cook longer to further reduce if desired.

Soup de Printemps

Ingredients:

12-15 fava bean pods

½ yellow onion, chopped

3 garlic cloves, minced

1 carrot, chopped

1 celery stalk, chopped

1 young zucchini, chopped

1 cup pebble potatoes, chopped or left whole depending on size

3 cups chicken or vegetable broth

1 tbsp fresh parsley, minced

¼ tsp Piment d’Espelette

1 bay leaf

Salt & white pepper to taste

2 tbsp olive oil + more to finish the soup

Bring a medium pot of water to boil over medium heat and prepare a large bowl of ice water.

Shell the fava bean seeds, removing them from the pods by splitting the pods lengthwise. Blanch the fava bean seeds in boiling water for 2 minutes. Remove the beans with a slotted spoon and transfer to the ice bath.

Once the beans are cool enough to touch, gently peel off the thin green skin, saving only the bright green fava bean inside.

In a soup pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onions for five minutes or until nearly translucent. Add the garlic and cook for one minute before adding the rest of the vegetables.

Sauté for 7 to 10 minutes, season with a small amount of salt. Add the aromatics and cook for one minute before adding your broth.

Bring to a simmer and cook for 15-20 minutes until the potatoes are tender and the broth has desired flavor. Adjust seasoning and drizzle with extra oil before serving.

Serve with crusty bread and aged Comte. Enjoy!

Xx,

Arenia

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

6am: the bell outside my window does not toll but the morning doves on the ledge coo happily, gently waking me from dreams of the turquoise sea, rolling cypress hills, and spring sunshine. I am back in Provence and my body knows it better than my jet lagged head, the weight of contentment is wrapped around my heart like a worn in linen duvet, still warm from drying in the sun. How can a place feel so much like home when it isn’t? Perhaps it is because I grew up sitting with my grandmother in her sun room, sharing sparkling French lemonade and talking about her many visits and time living in France. The sun-faded vintage posters of the Côte d’Azur filled my imagination with visions of another life lived by the Mediterranean sea. Or maybe, these places can be known in the heart before being physically felt, experienced, enjoyed…

I have been very lucky to travel and live in France many times throughout my 20’s but the mornings never cease feeling full of magic and promise. In an hour or two, I’ll grab my basket and run to the market on the Cours Saleya that will inevitably be brimming with spring delicacies, the abundance of color and scent overwhelming my senses in the best of ways. First I’ll make a strong coffee and from my favorite window, watch the brave early birds who are already swimming laps in the sea before the sun has made his daily debut.

The tables spill over with emerald fava pods, gold squash blossoms, and small baskets of ruby strawberries that sparkle like jewels in the warm wash of morning sun. The basket is filled before my mind can carefully plot a recipe, but this is how I like it. Moving on instinct, picking what ingredients excite my eyes and taste buds. It always works out in the end.

Clafoutis is a simple French dessert that I am sure many of you are familiar with. Although traditionally made with cherries, I couldn’t resist making this quick, custardy cake with the sweet strawberries that are currently in season. I hope you get the chance to try it! You’ll be amazed what one bowl and a few simple ingredients can become.

Strawberry Clafoutis

Ingredients:

• 2 cups fresh strawberries, cleaned and cut in half

• 3 large eggs

• ½ cup + 2 tablespoons granulated sugar, separated

• 1 tsp lemon zest

• ½ cup flour

• ½ tsp salt

• 1 cup whole milk

• ¼ cup heavy cream

• 2 tablespoons unsalted butter, for the pan

Preheat your oven to 375F

Prepare the pan by greasing with butter and sprinkling evenly with the 2 tbsp of sugar.

In a large bowl, whisk the sugar, eggs and lemon zest together until light and frothy. Add the flour and salt all at once and whisk until smooth.

Combine the milk and heavy cream.

Next slowly pour in the milk mixture a little at a time, whisking until cohesive and free of lumps.

Place the cut strawberries in the prepared pan and pour the batter over the top.

Bake in the preheated oven for 25-30 minutes until golden on top and almost completely set in the middle. Let cool for 30 minutes before serving.

Serve for goûter with a cup of coffee or black tea.

Enjoy!

Xx,

Arenia

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Chestnuts and hazelnuts have a special place in my heart, and in my kitchen.

I’ve often associated the taste with winter, holidays and frosty weather but in recent years I’ve wondered, why limit myself these toasted, earthy joys? Especially when they pair so beautifully with different ingredients throughout every season. From savory dishes like hazelnut crusted chicken, (recipe coming soon!), to sugary cakes- there is no limit to how these nutty treasures can be enjoyed.

Crème de marrons is a sweet and creamy French chestnut spread. It is my personal preferred sweet spread over Nutella. It is a beautiful addition to a slice of sourdough, inside a crepe with whipped cream or drizzled over ice cream in the summer. Or, as we are enjoying it today, swirled into a moist banana bread with a crunchy hazelnut crust.

Subscribe now

Ingredients

• ½ cup unsalted butter room temperature + extra for the pan

• 1 cup sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ cup full-fat Greek yogurt

• 1 ¼ cups ripe banana (about 3–4 bananas), mashed

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ cup Crème de marrons

• ¼ cup roasted hazelnuts, chopped (optional)

Preheat the oven to 350ºF.

Grease a loaf pan with butter and set aside.

In a large mixing bowl, cream together the softened butter, sugar, eggs and vanilla until blended. Mix in the Greek yogurt until smooth.

Add the mashed bananas to the bowl and stir until combined.

Mix in the dry ingredients; flour, baking soda and salt, mixing until just combined.

Pour half the batter into the prepared loaf pan. Add the crème de marron and swirl into the batter. Pour the remaining batter over the top and repeat the swirling method so the chestnut spread is distributed throughout.

Sprinkle with the chopped hazelnuts if using and bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the loaf pan and slicing.

Serve with a dab of salted butter and a hot cup of coffee or tea.

Enjoy!

Xx,

Arenia

Thankfully, there is always another spring.

Before fully conscious, a youthful lightness has crept its way into my bones. I find myself swaying in the early morning light, toes still cold on the bathroom tile while the robins celebrate dawn from a low oak branch outside the window. Walking barefoot into the garden, it amazes me how quickly the mind begins to dream again. Stealing energy from the buzzing bees that had been lacking throughout hibernation. Excitement is brimming at the tips of my fingers and somewhere deep in my chest. Soon all my favorite things will happen at once; the markets will open, al fresco dinners with friends will resume, and I will return to Europe to spend Spring and early summer in France and Italy. I did not realize I was biding time, holding my breath for the seasons to change until I finally filled my lungs with the green air of spring. There is beauty to winter with its soups, early evenings and hot baths but for me it is increasingly hard to find motivation to create during the colder months. I find no joy in fluorescent super markets, and miss sunshine and greenery immeasurably. Until one fine day, when the first tulip begins to open and the cherry blossom trees lining our road seemingly explode with color overnight. All at once, happiness floods in; my heart quickens, and I’m eager to share it. leaving the windows and doors open as I collect lilac branches for my kitchen counter before rolling out my pasta dough, humming and dancing as I make my way across the terracotta tile. It’s as if the winter hadn’t happened at all and the last ice storm is but a distant dream. The sun is shining, the grass is green and the birds have all returned as they promised they would.

When composing this dish, I was dreaming of springtime’s past in my favorite cities, Paris and Rome. While living on the beautiful Rue de Mouffetard on the left bank of Paris, my walk to school was lined with greengrocers whose wooden tables would be overflowing with fruits, berries and vegetables reflecting each season’s bounty. There was always something new to discover and the commerçant was always happy to share a favorite preparation or family recipe for my new revelations. On one of these visits in early spring, glistening emerald plants sat on the tables, tucked neatly into containers filled with water where their roots and soil were still attached. They looked like something you would find in a swamp and I was more than curious to learn more. Watercress is an incredible plant that is in the mustard family. It is nutrient-dense, packed with vitamins, antioxidants and potential cancer-fighting properties. Watercress supports heart health, strengthens bones, and improves eye health due to high levels of phytochemicals, nitrates, and nutrients. In short, it’s a miracle plant! And most importantly, its fresh peppery flavor and bright green appearance make it a delicious and beautiful addition to your cooking repertoire. Since that rainy Paris day, I always reach for watercress especially in the spring to ward off any illness, often opting for soups with starchy vegetables and fresh cream but on this particular sunny Saturday I was craving pasta, (really, when am I not?), and decided to make a less than traditional pesto with pistachios, pecorino Romano, mint and watercress.

To join the creamy green pesto I wanted something salty and luscious. This reminded me of a different left bank, Trastevere in Rome, where I once stumbled upon a tiny red door leading to a hole in the wall trattoria. Here I had a plate of mortadella meatballs that were so juicy and flavorful it all but ruined any other meatball for me. When I think back to it, I can still hear the sound of cooks arguing in the narrow alley, feel the heat of early summer radiating off the cobblestones and smell the basil and oregano wafting from the kitchen counter. To continue on the air of lightness that embodies spring, I have replaced ground veal with turkey which makes for a pillowy meatball that is also easier on the body. I hope you enjoy this meal as much as we did, I look forward to returning to this green spring combination year after year!

Ingredients

Watercress Pesto-

2 1/2 cups fresh watercress

2 tbsp fresh mint

1 fresh garlic clove, roughly chopped

3 tbsp pistachios

1/2 cup olive oil, divided, plus more as needed

5 tbsp grated Pecorino Romano

Pinch fine sea salt

Combine the ingredients in a blender or food processor and pulse until you reach your desired consistency. If the container feels warm, add an ice cube or two before continuing to blend in order to keep the delicate flavors and bright green color intact!

Mortadella Meatballs-

1/2 pound mortadella, finely diced

1 pound ground turkey

¼ cup ground pistachios

1/4 cup panko breadcrumbs

1/4 cup whole milk

1/2 teaspoon kosher salt

1 large egg (beaten)

2 tbsp flour (for rolling)

2 tbsp olive oil (for frying)

Combine the meat and dry ingredients before folding in the wet ingredients and mixing until smooth. Roll the meatballs into golf ball sized pieces and lightly dredge in flour.

Heat the oil in a large skillet until shimmering and hot. Fry the meatballs in several batched until all sides are browned and they’re cooked through (165F).

Serve with fresh or store bought tagliatelle tossed in the watercress pesto with a generous sprinkle of Pecorino!

Enjoy!

xx,

Arenia

There is something so beautiful about a dish that takes time. When my schedule allows, I love to spend a cozy day in the kitchen, slowly sipping coffee that will eventually turn into a glass of wine in the evening, stirring a pot that fills the house with an aromatic symphony of herbs and spices, watching the snow dance in the wind like tiny ballerinas outside the kitchen window. I’ll light a candle or two, and play some of my favorite crooners or a French Holiday playlist at this time of year. Knowing I’ll have friends ‘round this evening, it makes the house feel even more warm and as the ragu bubbles away my excitement for the evening ahead grows. This lasagna is well worth the time, it will pay you back ten fold in flavor and it’s guaranteed to warm the hearts and bellies of any guests who are lucky enough to be sharing your table.

I hope you are having a beautiful Holiday season so far!

Ingredients:

Ragu-

• 3.5 lbs. bone-in short ribs

• 3-4 tbsp olive oil

• 1 white onion, finely chopped

• 4 cloves of garlic, minced

• 2 stalks of celery, cleaned and finely chopped

• 2 large carrots, cleaned and finely chopped

• 3 tbsp tomato Paste

• 1 cup rich Italian wine such as Barolo. For a less heavy ragu, use a drier red

• 1 can crushed Roma tomatoes (28oz)

• 5 cups beef bone broth

• 2 sprigs fresh oregano

• 3-5 sprigs fresh thyme

• 1 bay leaf

• Salt & pepper to taste

Lasagna-

• 1 package lasagna pasta (1lb) I used the lasagna riccia from Marella

• 16 oz Fresh Ricotta

• 2 balls of fresh buffalo milk Mozzarella, thinly sliced

• 8 oz pressed mozzarella grated or thinly sliced

• 8 oz Parmigiano grated

The ragu can be made the day before or the morning of.

In a large Dutch oven, heat the olive oil over high heat. Generously salt the short ribs and add them to the hot pan. Sear, rotating until all sides are golden. Do this in batches if the pot does not have a wide base. Remove from the pan and set aside.

Lower the heat to medium and add the chopped onions, scraping up any browned bits from the pan as you stir. Cook for 5 minutes before adding the garlic and cooking for another minute, careful not to burn the garlic. Mix in the carrots and celery and sauté for 7-10 minutes, stirring occasionally.

Stir in the tomato paste until evenly distributed, then deglaze with the wine. Bring to a simmer and let cook until reduced by ¼.

Mix in the tomatoes, broth and aromatics. Add the short ribs back to the pot and nestle into the sauce. Bring to a low simmer, cover the pot and cook for 4 hours. Check occasionally that the liquid level is not too low, if so, add more broth and lower the heat.

Once finished, the bones should easily fall away from the meat. Remove the bones and herb stems from the pot. Shred the meat if necessary, let cool at room temperature for 30 minutes or more.

Bring a large pot of heavily salted water to a boil. Cook the lasagna sheets until al dente. Strain and set aside.

Preheat your oven to 375°F

To prepare your lasagna baking dish, lightly oil the bottom and sides with olive oil.

Add a single layer of the cooked pasta, then a layer of ragu and on top of that a mixture of the cheeses. Repeat this layering process until the baking dish is full. Add extra cheese to the top layer.

Cover with aluminum foil and bake for 35-40 minutes, uncover and broil until the cheese is bubbling!

Let cool slightly before serving and enjoy!

Share

Thank you for reading, I will have more Holiday recipes coming soon ❤️

There are few places I find cozier than an old fashioned pub, warm light spilling from hanging lamps, the low murmur of conversations mixed with the clink of pint glasses. Snuggled into a well-worn booth as a wood crackles in the fireplace, laughter and music fill the air. No matter the weather outside there is a sense of ease and abundance of time. The food is simple, hot and nourishing. Although I do not drink beer, much to my husband’s dismay, I do love to cook with it. The rich, dark flavors feel perfect to welcome the start of winter and this Colorado pub pie combines all the flavors and scents of a cozy evening in the Rockies. Feel free to make it your own by using local stout beer!

Ingredients:

• 2 tbsp olive oil

• 1 lb ground beef, we sourced our beef from a local Colorado farm

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 1 carrot, diced

• 1 celery stock, diced

• 2 tbsp flour

• 2 tbsp tomato paste

• 12 fl oz (1 bottle) stout beer, we used Left Hand Brewing’s Milk Stout Nitro for a bit of sweetness

• 1 cup beef stock

• 1 tsbp Worcestershire sauce

• 1 tsp fresh thyme

• 1 tsp fresh italian parsley

• S&P to taste

• 1 sheet puff pastry, thawed

• 1 egg

Preheat your oven to 400F.

Heat the oil in a large skillet. Once hot, cook the ground beef until browned. Set to the side.

Cook the onions in the same pot, scraping up any browned bits as they cook. Once softened, about 5-7 minutes, add the garlic and cook for 1 minute before stirring in the carrot and celery.

Cook, stirring often, for 10 minutes. Mix in the tomato paste, then sprinkle with flour and cook for 1 minute to toast.

Pour in your beer of choice and let simmer for a few minutes until it begins to thicken. Add the cooked beef back to the pan along with the stock, Worcestershire and herbs. Cook for 30-40 minutes stirring occasionally, until you have a thick stew. Season with salt and pepper.

Transfer the stew to a pie dish and roll out the thawed puff pastry to cover the dish, crimping the edges. Poke a hole in the center to allow steam to escape while cooking.

Whisk the egg until frothy and brush the crust before baking.

Place the pie on a baking sheet and bake in the center of your oven for 30 minutes or until the crust is golden and crispy!

Serve with roasted potatoes or mash and enjoy.

Xx,

Arenia

I spent a beautiful weekend in the evergreen forests of the rockies, where golden Autumnal days quickly turned to cold and snowy nights. We watched the seasons slip past in only a few hours but once the sun rose the next day, the evenings frost was quickly melted away and the amber leaves shimmered in the light around the lake once again. The fire burned throughout the day and in the small cabin kitchen I made one of my favorite seasonal treats, maple pecan scones with a thick coffee glaze. the scent of cinnamon and nutmeg filled the little room and just like the weather the day before, the delicious scones were gone almost as soon as they had arrived.

Share Beauty Through the Seasons

Ingredients:

Scones

1 ¾ cups flour (I used a local ancient grain variety)

1 tablespoon baking powder

2 ½ tbsp dark brown sugar

1 tsp sea salt

½ tsp ground cinnamon

½ tsp ground nutmeg

2 tbsp chopped pecans + extra for garnish (optional)

6 tbsp cold unsalted butter, cut into cubes

3/4 cup heavy cream + 1 tbsp for brushing

2 tbsp high quality maple syrup

Fleur de sel (optional)

Coffee glaze

1 tbsp espresso

1 tsp maple syrup

1 cup powdered sugar

1 pinch of sea salt

Preheat your oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the dry ingredients: flour, baking powder, brown sugar, salt and seasonings.

Stir in the chopped pecans.

Add the cold cubed butter and using your fingers, rub into the dry ingredients until the largest pieces are pea sized.

Combine the cold cream and maple syrup. Pour into the dry ingredients and mix until a shaggy dough forms, careful not to over mix.

On a lightly floured surface, gently press the dough into a circle about 1” thick. Cut into 8 wedges and brush with cream. Sprinkle with extra pecans and a small pinch of fleur de sel, both are optional.

Bake for 16-20 minutes, until the edges are golden. I live at high altitude and sometimes bake them for 20-22 minutes so they are extra crispy.

To make the glaze, whisk all the ingredients together until smooth. If you would like the glaze thicker, add more powdered sugar.

Remove the scones from the oven and cool on a wire rack. Once cooled, drizzle with the glaze and serve!

Enjoy!

Xx,

Arenia

“There between the curtains was the October night, calm and lovely, with a star or two caught in the yellowing trees.”

-Virginia Woolf, A Room of One’s Own

The sun relieved himself of his duties early tonight, tucking behind the fields promptly at 6:30pm. The last breath of light echoed the rosy colored apples, too heavy now for the trees, nestled in the grass below with their sister leaves. The burgundy vines now barren of fruit prepare for sleep, the sprinkle of rain has left droplets on their twisted branches that sparkle in the moonlight. We gather wood and light the fire, the house now full of life as shadows dance across the floors and walls.

The aroma of cider, sage and thyme has filled the stone rooms and as I lift the wooden spoon to my mouth, I am delighted to find that it tastes even better than it smells. As with all the best things in Autumn, this too takes time. I love to listen as a pot bubbles away on the stove for hours with no rush to tend to it, only to sneak little tastes here and there. I wrap myself in a wool throw and curl up on the sofa letting the fire warm my fingers and toes that are almost always cold this time of year. Too irresistible to resist, I grab one of the many glossy apples picked this morning and take a bite. Could anything taste more like Autumn than a freshly picked apple? Actually this cider pork may just take the cake.

Subscribe now

Ingredients:

Cider Braised Pork Shoulder

4-4.25 lbs boneless pork shoulder

2 tbsp olive oil

1 large yellow onion, diced

3 cloves of garlic, minced

2 carrots, diced

2 celery stalks, diced

2 tbsp flour

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme

1 tbsp fresh sage, finely chopped

2 cup dry apple cider/apple wine

1 1/2 cup chicken broth

1 tbsp apple vinegar

2 tbsp maple syrup

Salt & pepper to taste

1 apple, diced (optional)

Crispy Sage Potatoes

1 lbs small yellow potatoes

2 tbsp olive oil

2 tbsp fresh sage, finely chopped

Salt & pepper to taste (I prefer white pepper)

Prepare the pork by cutting it into the 2” cubes, you can also have your butcher do this for you.

Season the cubes generously with salt and white pepper. Heat a dutch oven over medium high heat, once hot add the olive oil. Add the cubes to the pan, leaving generous space between them and brown on all sides. Crowding will lower the heat of the pan and not allow the meat to brown properly. Repeat until you have finished all the pork.

Lower the heat slightly and add the chopped onions, stirring often for 5-7 minutes until softened. Make sure to scrape up any browned bits from the bottom of the pan as those hold all the flavor!

Stir in the garlic and cook for 1 minute. Add the carrots and celery and cook for an additional 8-10 minutes, stirring often. Sprinkle with flour, stir to evenly coat the vegetables, and cook for 1 minute.

Mix in the chopped aromatics and add the pork back to the pot.

Pour in the liquids: dry apple cider, chicken broth, apple vinegar and maple syrup. Season with salt and bring to a boil. Add more chicken stock if the pork isn’t completely covered.

Lower heat to a simmer and cook for 3-4 hours or until the pork easily falls apart. 30 minutes prior to serving, add the chopped apples.

Once ready, use a slotted spoon to remove the pork cubes and shred with two forks. Return to the broth and adjust seasoning as desired.

Crispy Sage Potatoes

45 minutes prior to the pork being ready, heat your oven to 450 F.

Cut the potatoes into quarters and add to a pot of cold water. Bring to a boil, cook until fork tender.

Strain and add to a mixing bowl. Toss in olive oil, salt, pepper and chopped sage.

Bake on an aluminum foil lined baking sheet for 15-20 minutes or until crispy.

Serve and enjoy!

Share

Hidden behind the condensation of my bathroom window, a new season is unfolding in the Lárrede valley. Wispy peach clouds caress and cling to the distant peaks, the highest of which are dusted with the first traces of snow. Using the back of my hand I wipe the steam away from the window above the bathtub and watch as the sun slowly rises on the hills, illuminating the golden trees that shimmer in the cool morning breeze. I enjoy the contrast of the hot water covering my skin and the cool window that I rest my cheek against. I watch the smoke curl up from the chimney, a sign that the chefs are busy preparing a generous Spanish feast: warm tortilla de patatas, delicate pastries, an array of regional cheeses and charcuterie, and best of all, Spanish coffee with freshly steamed milk from the valley’s cows. The same cows whose bells I’ve heard softly chiming in the distance these past few days.

In more ways than one, I have been beckoned to slow down and be present in these moments. Two days prior I had taken a nasty fall at the end of a magnificent hike. This resulted in a sprained ankle, possible torn ligaments and the inability to walk. This put a heavy weighted blanket on all my plans for the remainder of the trip. My detailed itinerary of hikes, photo stops and video opportunities would instead be replaced by slow days with my ankle elevated and more than enough time to ponder what is really important.

Looking at my ankle in the tub now, it resembles an aubergine. Bruises turning from chartreuse to deep merlot but the swelling has begun to subside. I carefully get out of the bath and wrap a warm robe around my shoulders, the material is stiff as though it had been dried in the sun. My father will be here soon to help me pack and descend the stairs to breakfast. I get ready as quickly as I can and make an orange and cinnamon tea that I enjoy under a faux fur blanket on the balcony. I watch as the mist melts away under the Autumnal sun.

Goat yogurt with fresh stewed plums and two piping hot coffees later, we are in the van heading deep into the Pyrenees national park towards France. We try to manifest a wild horse sighting with the Rolling Stones “Wild Horses” playing loud on the speakers. We sing together, windows open, watching flower covered balconies, rushing rivers, and changing trees speed past. The scenery is rapidly changing as we climb up towards the rocky cliffs, the greenery transforming from bright pear to deep emerald. The rocks and bridges are covered in thick moss and the air feels heavy with the possibility of rain.

We wind through valleys and under cascading waterfalls until we spot movement on the hillside. Dad expertly makes a quick u-turn and stepping out onto the frigid cliffside, we see a herd of wild horses galloping across the mountainside. Not a word is spoken as we watch them move surefooted and elegant, coats glossy and tails swishing.

What could have been an hour drive to our destination easily turns to three as we watch cows, goats and sheep cross riverbanks and rocky paths on their way to lower winter pastures. We drive slowly around winding slopes, more than once barely stopping short of a massive caramel cow standing in the center of the road with no sense of urgency to cross. Their blonde eyelashes blinking slowly over their sweet chocolate colored eyes, heavy bells swaying on their necks.

Share Beauty Through the Seasons

When we reach Lac de Bious, what once felt like a fall day is quickly descending into winter temperatures. The garde forestier tells us the first snow is imminent, and more importantly that Ossau Iraty is excellent warmed up a la raclette style. We watch as hikers descend to the parking lot in various stages of dress, some still in shorts and others in scarves and snow jackets.

A makeshift picnic is set up within the van. An assortment of local goodies grabbed at a small marché on the border including a crackly baguette, creamy Cabécou, nutty Tomme des Pyrénées, and a wedge of tangy Bleu des Causses. There’s thinly sliced Jambon de Bayonne, a jar of crisp cornichons, and a small glass of wine to warm us up. The perfect lunch.

The clouds are descending on Pic du Midi d’Ossau, wrapping around the summit like a white cashmere scarf but in stark contrast the sun is still shining on the alpine lake below where waves of sparkles dance on the surface. I sit on a mossy stone, the icy wind on my back and soothing sun on my face. The duality of the season.

I hear them before I see them, a rumble in the woods and the tinkling sound of metal on metal. Perhaps a logging truck or some kind of machinery I thought. Then all at once, five great pyrenees dogs appear at the mouth of the trail. Their heads lowered and eyes active, they scan the area for danger and assess us as non-threats. As they run down the road three shepherds take their place, walking sticks in hand, knit scarves and black berets, they couldn’t look more picturesque. Behind them three hundred or so sheep are stomping down the path towards us. Pink noses lifted, heavy dreaded wool coats nearly touching the ground, wearing different sized bells that rattle with every step creating a symphony of clanking. I’m awe-struck as the parade moves down the line, the occasional wet nose reaching out to graze my hand. The beauty of this seasonal procession, the connection of man, nature and animal is moving to me.

Perhaps it is enough to live through the seasons as the sheep and shepherds do, finding the places and things that nourish us. Not taking more than we need, with no need to be known or praised.

As the last hoofs clatter out of sight, I feel an intense weight of gratitude for Autumn and all the beauty it brings. I stand for a moment longer, watching the orange leaves fall into the water and drift slowly across the teal surface of the lake.

Thank you for reading! À bientôt!

Share

I wanted to share the recipe for this simple Provençal chèvre dip I mentioned in my previous post as I received a few requests. This is a very adaptable recipe so feel free to use other citrus besides lemon, I think orange zest would work beautifully. You can also replace the Niçoise with Kalamata or any of your favorite olive varieties.

Ingredients:

• 6-8 petit chèvre rounds or a log cut into 1” thick pieces

• 4 garlic cloves, thinly sliced

• ½ cup Niçoise olives

• Peel from 1 lemon, thinly sliced

• Olive oil

• Herbes de Provence

• 1 bay leaf (optional)

• Coarse salt

Preheat your oven to 350˚ F

In an ovenproof dish, add the chèvre cut side up and scatter the garlic, sliced lemon peel, and olives in the gaps and over the cheese. Cover with olive oil and sprinkle with Herbes de Provence and a generous dash of coarse salt. If you enjoy the flavor of bay, add 1 bay leaf.

Bake in the preheated oven for 20-30 minutes or until the cheese begins to brown and the garlic is crispy but not burnt.

Serve with baguette or roasted potatoes and enjoy!

For more video and photo content check out my social media channels:

Instagram: Instgram.com/areniawhite

Tiktok: www.tiktok.com/@areniawhite

Thank you for reading. À bientôt!