|One of my breads made in Minnesota 2009|
Slender, lightly crusty bread as long as the length of my arm, from elbow to the tip of my middle finger. I like the miche (meesh) as well. I made pain miche back when I lived on land, and I now realize what it’s supposed to turn out like. We’ve also tried the Pain de Cereal and croissants, of course. Shelves of other beautiful breads are there, and I can’t tell from looking at the list written on the chalkboard (in French) which name goes with which bread. In this case, my finger works well enough to get me by. My pointing finger, I should say.
|Fertile Acres Brown Swiss Farm. The milk went to make Land O' Lakes butter.|
Yes, yes, our Minnesota dairy farm’s milk was made into Land O’ Lakes butter, and I have stated with absolute certainty many times in my life that it is the best butter you can buy.
|Two families raised on Land O' Lakes butter|
A new cruising friend told me that in spite of my experience with Land O’ Lakes, that I must try the French butter or beurre. “It is really something special,” she said. ‘Hah,’ I thought. But, I took the challenge.
|That's me at age 5, fearless wielding a switch to drive the cattle.|
|Bourg des Saintes, on Iles des Saintes|