Pictures from France: Part Trois

Photo of baguette for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The greatest GLUTTON can top off a baguette all by himself.

Photo of hiking in Chamonix for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Our two hour PEREGRINATION through mountains surrounding Mont Blanc proved to be much easier than the twelve day tour we did two years ago.

Photo of prosciutto and melon for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I IDOLIZE prosciutto and melon, my favorite appetizer. The one I sampled in Provence was possibly the best I’ve tasted yet. Slate plates are very typical in the region and add a rustic touch.

Photo of kayaking in the Dordogne River Valley for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I am a kayaking ZEALOT and enjoy canoeing just as much.

Photo of fresh radishes for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The PIQUANT taste of fresh, spicy radishes can be complemented with a sprinkling of Fleur De Sel, a french salt.

Charis

  • GLUTTON = greedy eater
  • PEREGRINATION = journey, adventure
  • IDOLIZE = worship
  • ZEALOT = fanatic
  • PIQUANT = sharp, biting

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