One Very Scary Post for Halloween


For Nutmeg this is a terrifying blog post, so it is fitting that it arrives just in time for Halloween.

Ginger and Nutmeg left Calgary on September 30, 2010. Nutmeg has quite happily not set foot on Canadian soil for 13 months. What is so scary?  They are headed back to Calgary in the darkest, coldest month of the year!

Here are some fun statistics from their time abroad:

35,000Kilometers driven in the trusty car by Ginger
8,000Photos documenting the year
5,000Toll booths
395 Number of days since Nutmeg has been in Canada
395Wine bottles consumed more or less
150Number of times Nutmeg went to a market
150+Bike rides
50+Churches visited
18Ski days at new resorts
15Gap T-shirts
13Provencal deserts at Christmas time
4Ferry rides: to Corsica and Sardinia
4Pairs of runners
3Masks from the Venice Carnival
5Cooking lessons
5Countries Visited:France, Italy, Switzerland, Austria, UK
2Jars Cherry Jam by Ginger
4New pieces of art
2Gym memberships
1Mountain bikes
2Pairs of Hiking boots
1Opera – Aida
1Kayak trip
1Trip to the Grand Prix in Monaco
1Trip to Paris
1Market bag
0Number of sessions with a personal trainer

It has been a fantastic time, hardly captured in the numbers above.  Ginger and Nutmeg have made some new friends and improved their French a bit. So as a send off before they leave G&N will share a pot-luck (“Buffet Canadien”) with the neighbours. Nutmeg can hardly wait to get back to Calgary to dig out her woolly sweaters and visit her dentist!

Do not despair; Nutmeg has prepared another 12 months of posts, yet to come on their trip. That way she can continue to feel like she is living abroad. When the grim, endless days of Canadian winter show up there are always the photos in the galleries to keep Nutmeg going (a few specific galleries are below).

Market Images

Fabulous Firenze

Eygalières Views



As Ginger and Nutmeg fly across the Atlantic eating questionable airline food, they would like to leave you with this warming recipe.



Squash (Pumpkin) Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This soup is very easy to make. Their friend Sassafras made it for dinner after a big ski day in Chamonix. Roasting the squash takes a bit more time but adds a more flavour.

  • 4 Cups Butternut Squash (in France you can use Courge), peeled and diced 3 Cups Chicken Stock
  • 1 Cup Onion, chopped
  • 3 Tablespoon Olive Oil
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Fennel Seeds
  • ½ Teaspoon Chili Flakes
  • ¼ Cup Sour Cream
  • ¼ Cup Fresh Cilantro, chopped
  • Salt and Pepper, to taste
  1. Preheat the oven to 350F (175C)
  2. Toss the diced squash in olive oil, put on a baking sheet and top with a little salt and pepper
  3. Bake for about 20 minutes until the squash softens, check occasionally
  4. While the squash is cooking, heat some olive oil in a heavy stock pan on the stove top
  5. Add the chopped onion and cook until translucent (about 3 minutes)
  6. Add the coriander, cumin, fennel and chili flakes and cook for about a minute to sweat the spices
  7. Add the chicken stock and cooked squash
  8. Allow the pot to simmer for 10-15 minutes
  9. Put the soup in a blender, until smooth
  10. Share the soup evenly in bowls, garnish with sour cream and cilantro



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