did I say snails….

I meant escargot – tender, served up with butter, garlic, parsley and bread. You secure the shell with the “tool” that looks like a spoon with a hole in it and use the little fork to extract the morsel in garlicky, buttery glory.

Escargot - the perfect light lunch

Escargot – the perfect light lunch

Driving through Beaune, we picked up two bottles of wine. One for dinner, one for a few years hence. About 814, the Emperor Charlemagne ordered the village of Aloxe-Corton to be planted for grapes. That’s a history of wine making.

The first cru, are the vines of the best quality. Sometimes high up on steep hillsides and hard to reach

The first cru, are the vines of the best quality. Sometimes high up on steep hillsides and hard to reach

There are great wines exported to other countries, but one of the fun things in life is to visit a place and find wines that are not exported, are of small volume or consumed locally. Some times that’s finding modern treasure.


a snail’s pace

Sometimes life is fast. Sometimes life is slow. Today hiking in the rain we discovered this slug, about four inches long, a favorite for the birds.

a four inch long morsel of delight for birds

a four inch long morsel of delight for birds

And then we saw this fellow, more of a choice for humans ( Escargot ) we left him to crawl away. The process of preparing snails consists of capturing your snails and placing them in a bucket where you feed them for 1 week. This allows them to purge whatever they have eaten previously which might be toxic or taste unpleasant. Then you “deslime” them by soaking them in mixture of water, salt and a touch of vinegar. Then it’s off to the pot.

Escargot wild in the forest

Escargot wild in the forest

To the swift goes the race, but this little fellow inches along.