Ginger and Nutmeg wish you all a very happy holiday season.
Thanks for reading!
Jingle bell, jingle bell, jingle bell rock
Jingle bells swing and jingle bells ring
Snowing and blowing up bushels of fun
Now the jingle hop has begun
Jingle bell
jingle bell
jingle bell rock
Jingle bells chime in jingle bell time
Dancing and prancing in Jingle Bell Square
In the frosty air
What a bright time
it’s the right time
To rock the night away
Jingle bell time is a swell time
To go gliding in a one-horse sleigh
Giddy-up jingle horse
pick up your feet
Jingle around the clock
Mix and a-mingle in the jingling feet
That’s the jingle bell
That’s the jingle bell
That’s the jingle bell rock
Close your eyes.
Is there a particular aroma or flavour that instantly evokes Christmas in your mind?
Tags: Christmas Baking, Easy baking recipes, Easy sweet tart recipes, Recipes with Citrus
The bi-annual movement of livestock between valleys and higher alpine pastures is a definitive marker of the changing seasons. Transhumance comes from Latin roots, trans ‘across‘ and humus ‘ground‘. There are forms of transhumance on almost every continent, which vary in timing, cultural influences and distances travelled. The practice of flock herding and nomadic migration has occurred naturally for centuries as a way to transfer livestock from one grazing ground to another. In order to escape, from heat (summer) or cold (winter) depending on the direction of the movement.
Tags: Goats, Provence, Sheep, Traditions, Transhumance
It would be impossible to describe in any significant detail, the unique culinary treasures of the Languedoc region in a single blog post. Nutmeg has decided to take you on a little driving tour to share a few Languedoc food and wine highlights.
The Étang de Thau is a natural seawater lagoon. The lake is about 20 km long and relatively narrow at 8 km wide, it separated by a sand bar from the Mediterranean Sea. The Étang de Thau joins the Canal du Rhone at Sète and the Canal du Midi at Agde. The lagoon is a valuable water body for the production of shellfish in France, including oysters and mussels. The oysters and mussels grow in farms, in the waters of the Étang, once harvested; they are marketed as Bouzigues Oysters. The mistake that Ginger and Nutmeg made was to go to the village of Bouzigues on a Sunday at lunch time, with no reservation. There was not a parking space to be had, and the restaurants were full. The group had to return to Meze to find a roadside restaurant, the shellfish was delicious and the white wine a perfect match.
Tags: Cassoulet, Food info in France, French Food, French Wines, Travel Entertainment, Travel Languedoc, Wine in the Languedoc
