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