Taking a break

I've decided to stop posting to this blog for now,
but I'll leave the 100 or so pictures
that are here right where they are.

I will continue posting to my main blog,
Living the Life in Saint-Aignan.

You'll find more photos and text there. Thanks.

Out of town — absent

I'll be in the U.S. for the month of October, so I won't be posting
any more Loire Valley images before mid-November.

Je m'absente pour un voyage d'un mois aux USA et ne publierai plus
de photos sur ce site avant la mi-novembre.

Vineyards in autumn

Domaine de la Renaudie, 05 November 2005

Grazing at La Renaudière

A deer in the back yard, 21 September 2003

Il va pleuvoir

Storm clouds moving in from the west, 21 September 2006

Au revoir les tournesols

The end of the sunflower season near
Nouans-les-Fontaines, 05 September 2006

Plums

Picked near the village of Orbigny, 05 Sept. 2006.
Weighing nearly 10 lbs., they will likely become preserves.

Pink clouds at sunset

Amazing skies over La Renaudière, 19 August 2006

Pont-l'évêque cheese

Dinner at La Renaudière, 30 août 2006

Church in Reuilly

At Reuilly, a wine village near Bourges, 23 August 2006

Clouds at sunset

A la Renaudière, 19 August 2006

Stormy sunset

At La Renaudière, 17 August 2006

Eggplant, tomato, mozzarella gratin

Bake eggplant slices on a cookie sheet until they are fairly soft. Slice tomatoes.

Make layers of eggplant slices, tomato slices, and mozzarella.
Season with minced garlic, thyme, salt, pepper, and olive oil.
Bake until bubbly and browned. Eat. Enjoy.

At La Renaudière, 16 August 2006.

The tomatoes won't quit

The harvest at Les Bouleaux, 15 August 2006

North window, rainy afternoon

Chez nous, 12 août 2006

Staircase

Au château de Bellegarde, 15 juillet 2006

Tomates entières, tomates coupées

Avant...

... et après.

Garden-fresh tomatoes ready to go on a pizza, 09 August 2006

Kayaks

Canoes and kayaks at the campground on the banks
of the Cher in Mareuil, 29 July 2006

Une nouvelle rose

La Renaudière, 05 August 2006

Summer squash

Slice them in half, cook them in the oven,
and then scoop out the flesh, 03 August 2006