The bread stamp I discovered yesterday came from the Alps… Kathie got it right.

Before homes had its own oven, bread in rural France was baked in a shared communal oven—the four communal,- the four banal. Families would prepare their dough at home, then carry it to communal oven to be baked with their neighbors’ loaves.

With many loaves going in at once, each household marked its bread dough with quick knife cuts—crosses, slashes, or initials—while others pressed symbols into the surface with small stamps. 

Once baked, families could recognize their own bread. The scoring seen on traditional loaves today has its roots in this very practical

The French communal oven —was an obligation. Under the feudal system, local lords held the right (known as banalités) to require villagers to use their oven, mill, or wine press for a fee. Baking at home was restricted, partly to maintain this source of income and authority, and partly for practical reasons like fire safety since the homes were built of wood and very close together. 

Despite the bread making rules, the oven became a social heart of the village. Baking days brought people together—sharing the rhythms of daily life (and gossip).

This communal ovens lasted for centuries, (there is a centuries old oven unused in our neighbor’s garage) until the French Revolution abolished lordly privileges. The communal oven faded from necessity into memory.

Now when at the boulangerie when you see a rustic loaf with a distinctive pattern, you’re glimpsing a small echo of village life.

Photos from Google Search, new bread stamps on Etsy.

                

Comments

• So interesting! I had no idea there were communal ovens at one ... by Diogenes
• Very interesting story and seeing the actual picture of the ... by Stephanie M
• How interesting! Love learning about cultural history, thank ... by Eliz A.
• Full disclosure: Farmboy Husband and I researched bread-baking ... by Kathie B.

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Do you know what this little thing is?
I am not often stomped. But, today I was.

I had no idea, but I overheard a woman explaining what it was to another person- well I’ll be darn.

I had to take a photo, to ask you,

“Do you know where this is?”

Can you take a guess? Hint see the X?

                

Comments

• In reply to JOELLE FAGES. Hmm this sounds pretty convincing. by Diogenes
• Is it a stamp for making communion wafers? The “X” made me ... by Diogenes
• A comb for a long haired sheep dog. by franki
• Bonjour Corey Serait-ce pour carder la laine avant le filage ... by Jeanne Renée
• C 'est une brosse manuelle pour éliminer les grosses ... by JOELLE FAGES
• I’m going with a tool for carding wool, or felting. ... by Susie

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From

Calm

Yeah, that is Yann trimming the ivy while standing on the windowsill from the second floor.

And, the neighbor decided to take out the refrigerator from the second floor- using a rope that only was tied around the middle. I was waiting for the crash sound.

So today everything was calm on the inside, but the outside felt like an accident would happen any minute.

                

Comments

• In reply to Lil. Lol not funny but you know! by Corey
• In reply to Bev S.. Oh no! Cautious is the true word. And ... by Corey
• Oh my. Hard to be calm when people are tempting fate. My ... by Lil
• I have been accused of catastrophic thinking…. by Bev S.
• Nooooo! *hides eyes* by isabel
• Oh goodness me Corey! That's heart in your mouth stuff!! by Leonie

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Food memories the kind that instantly brings you back to a place, a table, a moment. Years ago, traveling with the children, we stayed in a hotel where they served a pasta with a sauce that wasn’t cooked. Just fresh tomatoes, basil, garlic, Parmesan, and a few other things blended together and spooned over warm pasta. When we returned home, it became a fam fav. 

Recently, I kept seeing combinations of asparagus and peas folded into pasta- Spring on a plate. The freshness, the deconstruction reconstruction idea took me back to that earlier dish.

I used fresh lasagna sheets—larger than usual, after a quick dip in boiling salted water. Each one laid flat, waiting. Over the surface, I spread a generous amount of fresh pesto. Urges to lick the spoon, were haunting! Then pieces of burrata, pinched and scattered so every bite would find lushious-ness..

The peas and asparagus were fresh, then cooked separately. They went over the top, tucked here and there. You could add lemon zest, and or roasted hazelnuts for crunch—

I folded the pasta over itself, almost like closing a letter, and repeated the process—another layer of pesto, more burrata, a few more vegetables. A drizzle of olive oil, a good grind of pepper.

Around the dish, I scattered the remaining peas and asparagus. A handful of coriander sprouts over the top, though basil would be just as lovely.

I remember reading somewhere years ago—such a simple idea—that you can take fresh peas, or even frozen if that’s what you have, place them in a strainer set over a larger bowl, and pour boiling water over them. Let them sit for a few minutes. They come out tender yet still with a bit of crunch. You can do the same with spinach too, but that’s another story.

Overcooked pasta and vegetables is a crime against texture, and flavor—

This came to the table- the kind of dish that invites everyone to lean in with dancing tastebuds.

Thank you, Mari for the photos of me and my kitchen!

                

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• I can taste it from afar. How I wish I lived and dined like ... by Kathy Chaney
• In reply to Leonie. The table setting out the meals often ... by Corey
• In reply to Mari. Mati! I forgot to mention that you took all ... by Corey
• Corey I'm impressed. That looks great and the table setting is ... by Diogenes
• You look so beautiful! You match the gorgeous surroundings and ... by Mari
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If you came to my house, you’d feel it immediately: people everywhere, looking back at you. Someone once told me that those who fill their homes with portraits must be lonely. Perhaps. Some people turn to music for that. I prefer faces.

Wall space… I’ve been thinking about it for a while: how to bring them together. Today, an idea came. Layering—faces overlapping, keeping each other company.

And someday, whoever takes them down will see what remains: a wall pricked through call it – Swiss cheese.

                

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• In reply to Jeanette. You will soon see!! by Corey
• In reply to kathleen m ingles. Thank you for saying that! ... by Corey
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After months of rain and grey skies in Provence—during which my down coat and wool scarf seemed to be glued to my body—

Easter finally broke the spell. The sun came out, and suddenly it was summer.

Gabriel with his chocolate covered mouth told me that the Easter Bunny doesn’t hide the eggs very well—that it’s far too easy to find them. So this time, I made sure to hide every single egg with precision. When Olivia walked into the courtyard, she immediately asked me for help. Soon after, Gabriel with tears in his eyes sighed it was too hard. Nevertheless, their baskets were brimming with colorful eggs.

Since Martin’s parents live nearby, they split their time between our homes. I invited a few friends over for lunch. We soaked in the sunshine, when my friend Mari exclaimed, “I see an Easter egg!” Just like that, we all jumped up and began searching. In total, we found over 20 eggs. Children at heart. 

                

Comments

• In reply to Marilyn Miller. Kindred spirits! Finding the ... by Corey
• In reply to Sue J.. Ha! I didn’t know about that!! by Corey
• In reply to Diogenes. Merci 🌸🌸 by Corey
• what a beautiful |Easter indeed I love to read your postings ... by jeanne
• How fun! Loving all the colors, from the ribbons on the baskets ... by Diogenes
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