The Land of Dordogne

I would take them all to my home and cook them a grand Perigord meal. We’d start with a soup made from a duck’s carcass. We’d then go on to an omelette au touffe with eggs from my own chickens and truffles from the hillside near our home. I would cook Aiguillette de canard, using a thin strip of meat just below the breast. I would cook it with mustard seeds and honey. I would add to that, pommes sarladaise, which are potatoes thinly sliced and cooked in duck fat, with garlic, parsley, and truffles. It would all be done in the Perigord style.

And the wines?

The white wine would be a Bergerac sec from Chateau Jaubertie. Then I would offer everyone a deeply robust 2005 Chateau de Tiregand. It’s made by a friend of mine in the village. Oh, and I’d also serve some foie gras. I would serve it with a glass of chilled sweet wine, Monbazillac from Chateau de Tirecul. It’s something akin to Sauternes. I would finish it off with some cheese, of course.” – from The Resistance Man by Martin Walker

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Merry Christmas!

Christmas Tree at the Chateau de Chenonceau

It was a sweltering hot July afternoon in 1945 when famous jazz vocalist Mel Tormé showed up for a writing session at the Toluca Lake house of his lyric partner Bob Wells. Mel let himself in and walked over to the piano. There, on the music board, was a pad of paper with four lines of a verse:

Chestnuts roasting on an open fire

Jack Frost nipping at your nose

Yuletide carols being sung by a choir

And folks dressed up like Eskimos

When Wells walked in the room, dressed in shorts and a T-shirt, Tormé asked him about the little poem.

“It’s so damn hot today, I thought I’d write something to cool myself off,” Wells replied. “All I could think of was Christmas and cold weather.”

And that is “the rest of the story” behind one of America’s most loved contemporary Christmas hits, A Christmas Song. With this intro, I wish all of you a very Merry Christmas and all of the best for 2018.

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