Changing seasons, changing vistas

 

Opening the shutters

Today’s blog gets passionate about France’s ‘Little Tuscany’, our home for the past ten years. As 2021 draws to a close and a global pandemic continues to bring misery, we are lucky to live in a place where we only have to step outside to realise the world is still full of wonders. Here’s how it hit us that first autumn.

FROM NETTLES TO NIGHTINGALES: CHAPTER13 CHANGING SEASONS CHANGING VISTAS

“Autumn 2011. As former city-dwellers we took a while to adjust to the experience of living up close and personal with Big Nature. The geographic situation of the house meant that we were constantly coming face to face with arresting spectacles.  Sitting at the edge of our plateau was like being in a planetarium, or a 3D IMAX cinema.

Rolling vistas

The vast expanses of earth and sky all around furnished a constantly-changing panorama – at eye-level, the gentle swells of the hills and valleys with their changing colours was cut through by sharp lines of trees and wedges of forests, the branches stark in winter and burgeoning with leaves in summer.

The sky above our heads would one day be a blinding cerulean blue pieced by a burning sun; the next, full of frantic commotion, rolling banks of clouds with black thunderheads, apocalyptic sunsets and fingers of God. In summer evenings a dusty golden light fell over the landscape, gilding grass and leaves.

Apocalyptic sunsets

Every time you stepped outdoors you noticed something had changed; the way the branches bent against the wind or the cloud shadows chased across the meadows, the way the sun’s rays lit up the new candles on the umbrella pine.

Growing up on the edge of Bronte country, I was familiar with the wide, open vistas where immense stretches of moorland reached to the horizon under the inverted bowl of the sky. But the vistas of Little Tuscany were different, full of complex geometry, Cezanne-like in the juxtaposition of their shapes. Nothing was flat; the landscape rolled or climbed or dipped or curved.

Rolled dipped or curved

To reach the horizon your eye had to travel across irregular fields clinging to slanting hillsides and bounded by untrimmed hedges running up and down vertically or at extreme angles. Beyond were valleys, dark patches of woodland and clusters of habitations perched on hilltops.

As summer drew to an end that first year, we discovered autumn’s ambivalent moods. There were days full of glorious Keatsian mists and mellow fruitfulness, the smell of  log fires, the crackle of fallen leaves underfoot and the promise of Dickensian Christmases to come. Others, damp and chilly, struck a more downbeat note, reminding us of the ‘sere, the yellow leaf’ into which our lives fall after their spring and summer.

les sanglots longs des violons

For Paul Verlaine, poet par excellence  of mists and half-tones, the season’s melancholy and sad landscapes were like a wound – the ‘long sobbing notes’ of autumn’s violins striking a monotonous languor into his heart in one of his most famous poems:

Les sanglots longs/ Des violons de l’automne/ Blessent mon cœur/ D’une langeur monotone.

One day that first September I opened the bedroom shutters and saw nothing except for the ghostly silhouette of brambles at the top of the slope.  The panorama had vanished, the universe had shrunk. As the sun rose, the blanket of mist became translucent, each drop of moisture hanging in a shimmering web.

A village half-way up the sky

Little by little, a village began to emerge half-way up the sky, a church spire, blurred rooftops. Then the entire hilltop village became visible, floating like an Arthurian mirage in the middle of a lake. Colour was added, streaks of cobalt, and, from the east shafts of sunlight broke through to make the rooftop tiles glint, then turn into sheets of gold.This shifting spectacle continued for most of the morning.

The mist would sometimes lift completely, only to drop again with the suddenness of a stage curtain. At other times the different layers dissolved and re-formed in a sensuous ballet, revealing tantalising patches of countryside, coy folds and hollows, the corner of a field, before swirling veils would hide the scene once more. It was the first time I realised that ‘grey’ could be such an interesting and nuanced colour (fifty shades?) ranging from impenetrable sub-marine murkiness to a scintillating quivering silver, hinting at magical revelations- a witch, a wizard, a fairy, a goddess.

Later I saw a TV programme about a photographer called Simon Powell who roams the Welsh countryside trying to capture  the phenomenon known to the locals as ‘dragon’s breath’, huge swirling clouds of vapour that sometimes hit the mountains and valleys of that country in the evenings and early mornings. Our ‘Little Tuscany’, a region of softer, more gentle undulations, offers a spectacle that is meridional rather than Celtic, magical and ethereal as opposed to dramatic and menacing.

Arthurian mirage with Tuscan perspectives

“For me, a landscape does not exist in its own right, since its appearance changes at every moment; but the surrounding atmosphere brings it to life – the light and the air which vary continually. For me, it is only the surrounding atmosphere which gives subjects their true value,’ wrote Claude Monet.

Morning moon over valley

Thinking of Monet’s numerous paintings of Rouen cathedral and northern haystacks, Turner’s eddying vapours of sea frets and industrial smoke, I envied the artists who were able to capture so compellingly such ever-changing, fleeting moments.  For beings such as myself, possessing zero artistic talent, the camera is both a godsend and a curse. The faithful Canon has been called to do duty countless times in an attempt to capture just a hint of nature’s season of mists and mellow fruitfulness.

Season of mists and mellow fruitfulness

Sometimes this involved studied zooms and panoramas from the bedroom window, other times, eye-ball-to-eyeball confrontations with the elements, standing in the chemin clad in pyjamas and slippers,  waving the smartphone in all directions.

Similar to our first misty morning experience was the day in February 2012 when I again pushed back the shutters, this time onto a world in black and white. It had snowed overnight; all around lay silent white fields broken by leafless hedges and the dark density of the oak wood. The chemin disappeared, the temperature dropped to minus 14 at night, our hamlet was cut off, and we were glad we hadn’t planted an olive tree in the field the previous October.

(Extract from my Work (Still!) In Progress:  From Nettles to Nightingales).

For sumptuous visual treats this Christmas, take a look at the website of artist Gordon Seward, who has recently won two prestigious Prizes: the Prix Raphaël-Sennelier 2021 awarded by the Fondation Taylor-Paris, and the Prix Renée Asp 2021 awarded by the Académie du Languedoc Toulouse . Three cheers for Gordon and his Muse, Cécile!

And, as 2021 draws to a close, I once again hand over to Kurt Vonnegut:

“I am eternally grateful… for my knack of finding in great books, some of them very funny books, reason enough to feel honored to be alive, no matter what else might be going on.” (Timequake)

Happy Christmas to one and all, hoping you can raise a glass with loved ones to toast ‘the honour of being alive.’

Joyeux Noël!

This blog is dedicated to the memory of Albert Poyet,  much loved husband of Françoise, who left us in September. A loyal and supportive friend for forty years, a scholar, a gentleman and an enthusiast who lived life to the full. 

©Laurette Long 2021

 

Full of beans in the Tarn

a breath of spring

As February arrived last weekend, a breath of spring wafted across the valley. Stepping outside, we experienced one of those thrillingly uplifting assaults on the senses that signals earth’s awakening after a bleak winter. Near the door, a spectacular winter honeysuckle was in full bloom, its delicate flowers exhaling a sharp fragrance. We looked around, a little dazed. To one side, a country lane winding through bare-branched trees which two weeks ago had been glittering with frost; to the other, the gently undulating hills of the Tarn’s ‘little Tuscany’. And all around, a crescendo of birdsong from the hedgerows, a peculiar sweetness to the air and a softer, hazier radiance to the light.

No wonder poets go mad in spring.

Frosty mornings in the garden

Of course it’s not yet spring, and there are more frosty mornings to come. But last weekend was a foretaste, and it seemed appropriate that we should celebrate such a lovely day in the company of good friends, enjoying a dish which is part of the history of the region–le cassoulet. We were also keen to seize the moment–our hostess is inspired by the cassoulet genie only once a year. Ouf. Thank goodness we were at home when the spirit struck, and not, as sometimes happens, on a Ryanair flight sampling the delights of cheese melts and wilted lettuce.

Le temps de vivre Illustration from French Country Cooking by Elizabeth David

More treats are in store ten minutes later as we arrive at our destination, a handsome 300-year-old maison de maître set in a sheltered hollow with views opening out across the countryside. As it faces in a different direction from our house, the perspectives it offers are interestingly different and more dramatic. We stand on the steps in front of the sunlit façade, gazing at the spectacle and thinking yet again how lucky we have been to end up in such a beautiful corner of France. The cat, sitting one step above, surveying his kingdom with a look of majestic approval, obviously agrees. We are ushered through the door and immediately start to salivate. In a luminous salon where a fire burns under an immense copper hood stands a low table surrounded by comfortable sofas where the aperitif is served: champagne in old-style coupes, foie gras maison and smoked salmon canapés. The guests raise a toast and catch up with the latest neighbourhood and family news. A chance to take things slowly, to savour le temps de vivrele plaisir de vivre. Not a smart phone in sight…

Pierre-Paul Riquet, French engineer, responsible for the construction of the Canal du Midi. Source: from http://www.canalmidi.com/anglais/paulrigb.htm

I’ve written about cassoulet in a previous blog about Pierre-Paul Riquet, the 17th century genius who built the Canal du Midi, thus linking France’s Atlantic coast with the Mediterranean. His fifteen-year project was unimaginably gigantic for the time; his workforce numbered 12 000 men and women, peasants, stonemasons, blacksmiths, engineers and other technical experts. Riquet was an exemplary employer, paying good wages, granting holidays and sick leave and-naturellement-making sure his workers bellies were full.

The town of Castelnaudary, 60 km south-east of Toulouse, is the main port on the canal, and as those (many) foodies among you will know, it is one of the three places (along with Toulouse and Carcassonne) which claims to have invented this typical Occitan dish. Each time we drive past, I like to imagine a battalion of 17th century cooks stirring cauldronsful of it, ready to be ladled out to the work force. As Napoleon supposedly said, an army marches on its stomach; perhaps Riquet’s army was sustained in its advance towards Sète by the fat geese and ducks of a hearty cassoulet.

Bon appetit!

Different recipes exist, along with different champions of each version, but our hostess had used the authentic basic ingredients: preserved duck (or goose), Toulouse sausage, couenne de porc (smoked pork rind), and of course, those famous beans. There are different contenders on the bean front, but Sunday’s version had been made using haricots tarbais, dried white beans from the town of Tarbes in the foothills of the Pyrenees which are sometimes planted in between rows of corn or maize so that the stalks of the cereal provide a support as they grow (merci Cathy D for this information😉). In his blog here, American chef David Lebovitz describes them as ‘the holy grail of beans’; aficionados buy the handpicked ones at 19 euros a kilo. Even after lengthy cooking (up to 7 hours including the different stages), they retain their shape and their ‘croquant‘ (slight crunchiness) rather than ending up as a sad and sorry bean mush.

The preparation of the ingredients and the order in which they are added to the earthenware cooking dish are vital steps in achieving your masterpiece. Our hostess had prepared everything the previous day – this is a dish which tastes better re-heated. The beans are soaked for 12 hours, then put on to cook in water flavoured with onion, garlic, salt, pepper and a bouquet garni. Once they are ready the ingredients are assembled in layers: the beans, the previously cooked sausages and preserved duck, then a final layer of beans. Then everything goes into the oven for a long slow simmer (140° C in our hostess’s oven).

In the Riquet blog, I quoted the great Elizabeth David and her classic book French Country Cooking which contains the recipe I would recommend for those dedicated cooks in search of the true cassoulet grail (haricots tarbais can be ordered on the internet). She recounts a wonderful anecdote by Anatole France in which he describes the famous cassoulet served at Chez Clemence, a small tavern in 19th century Paris.

French Country Cooking by Elizabeth David

We know that in order to bring out all its qualities, cassoulet must be cooked slowly on a low light. Mother Clémence’s cassoulet has been on the go for twenty years. Occasionally she throws in goose or pork fat, sometimes a piece of sausage or a handful of haricot beans, but it’s always the same cassoulet.’

When, on Sunday, ‘le cassoulet de Denise’ was placed on the table, there were cries of admiration. Although I’m pretty sure it hadn’t been on the go for twenty years, it was one of the best I have ever tasted, a true labour of love. It also ‘caressed the eye’, presentation (or ‘food canvas’ as it’s sometimes called) being another element of success, as fans of Masterchef will know. In order to achieve this wonderful ‘look’, the chef must take out the dish every half hour and push down the crust which has formed on top into the cooking juices.  The result is a unique colour, described rapturously by Anatole France, as ‘a rich amber hue similar to that found in the paintings of the great Venetian masters.’

Behold le cassoulet de Denise with ‘the rich amber hue of the Venetian masters’

I leave the last word to Prosper Montagné, famous chef and gastronome from the Languedoc, who declared ‘Cassoulet is the God of Occitan cuisine. A God in three persons: God the Father, the cassoulet of Castelnaudary, God the Son, the cassoulet of Carcassonne, and God the Holy Spirit, the cassoulet of Toulouse.’

Amen!

PS You may add  homemade breadcrumb topping for your last layer of cooking if desired.  Also, put a bottle of good vinegar (Banyuls or wine vinegar) on the table if your guests wish to alleviate the well-known side-effects of too many beans…

PPS Visitors to the Tarn may explore its wonders while staying in one of the comfortable bedrooms in Denise’s gracious house. She offers  B and B (‘chambres d’hôte‘),  serving a delicious and copious breakfast using local organic products, and driving to the boulangerie 5 km away to get the croissants, chocolatines etc fresh from the oven! (No evening meals)

Contact:  denise.serin-aycaguer@orange.fr

La maison de Denise
Le petit chat