I just had the most wonderful workshop week sharing the beauty of our village and surrounding area in France. Everyday was a new adventure and and I have to say I have never laughed so hard around the dinner table. We had many budding standup comedians in this group (Steph, Susi and Margaret!). We learned so much from our ladies from South Africa and Australia about their countries (Merci to Kathy, Chris, Colleen and Teresa). Thank to Suzanne for her lovely painting demo and to Terry, her husband for putting up with this harem for the week.
Wonderfully imaginative art was made in studio time- books, jewelry, assemblage components and a whole village of art dolls- each one completely different from the next. You all were so talented and inspiring and really let your personal voice shine in your art work.
We visited several villages, shopped the Revel Saturday market, a fabulous vide grenier (flea market), shopped our village copper and leather shops, visited Albi and the Toulouse Lautrec Museum, took a silk painting class, and enjoyed White Port at our village cafe- I have several converts to this aperitif now!
I had a MOST WONDERFUL week- big Hugs, Bissous and Merci’s to you all!
PS Several have asked for the Cherry Ginger Scone recipe I spoke of in a previous post. So here it is!
Cherry Ginger Scones
Preheat to 350. Line baking sheets with parchment. Mix 2C flour, 1 1/2 cups rye flour (I used a hazelnut flour I had here in France), 3/4C sugar, 1T baking powder, 1T salt.
Add 3/4 cup coarsely chopped cherries and 1 C coarsely chopped crystallized ginger and toss to coat.
Combine 1C cream, 3/4 C buttermilk and 2T lemon zest in a bowl. Pour this into dry mixture and stir til partially combined.
Scrape mixture onto floured surface and knead til dough forms- it will be slightly sticky. Form into a 10x5x1″ rectangle.
Cut in half, cut each half into 4 squares, Cut each square diagonally into triangle- you will have 16.
Transfer to baking sheets, brush tops with 2T cream and sprinkle with 1t sugar.
Bake til golden brown30-35 min.