#pre de provence

[clnclm]

[anti-gluten-homemaker]

Kale potato soup 🥔🥬

Spoon rating 🥄: 2/5 spoons

I needed to use some of the kale from my garden. So I made this soup!

Ingredients:

A splash of oil

1 yellow onion

1 big carrot or two smaller carrots

4 celery stalks

A ton of garlic

Some dill

Some herb de provence

6-7 yellow potatoes

5 cups broth (chicken or vegetable) bouillon is great!

2 cups chopped kale

1 can coconut milk

Salt and pepper

Optional: salmon

Instructions

Chop onion, carrots, celery, and garlic if using fresh. Personally I always buy pre-chopped garlic because it’s easier while disabled. It’s not as flavorful so you just use more to compensate.

Add a splash of oil to a soup pot and sauté onion, carrots, celery, and spices, garlic and salt until soft and the onion is translucent.

Add broth (or water and bouillon) and roughly chop and add potatoes

Let simmer covered for about 15 mins until potatoes are soft and you can pierce with a fork.

Chop kale and add to pot with coconut milk

Let simmer for 5 more minutes.

If adding salmon I’d add a fillet to a separate pot of water and boil. Cook until the temp is 145 F or 63 C. Shred it and add to soup. You could boil it in the soup but I think it’s easier to check the temp if it’s separate.

I served it with gluten free cornbread

Taste rating: ⭐️⭐️⭐️⭐️⭐️ 5/5!

Spoonie tip: you can buy pre chopped onion, carrot, celery mixture at some grocery stores. It will cost more but if you need to you need to.

[gardenofkore]

Vere novo , priori jam mutato consilio , Alienora virgo regia , insignis facie , sed prudentia & honestate prestantior , futura Regina Sicilie , atque cum ea Nymphe obsequiis apte regalibus , accepta benedictione parentum , ab urbe Neapoli gloriosas discessit , per Calabriam , propter maris tedium , usque Regium iter agens : quam discedentem Neapolitane matres , quantum spectantes oculi capere potuerunt , effusis pre gaudio lacrimis affequute sunt.

Gregorio Rosario, Bibliotheca scriptorum qui res in Sicilia gestas sub Aragonum imperio retulere, I, p.456-457

Eleonora was born in Naples in the summer of 1289 as the tenth child (third daughter) of Carlo II lo Zoppo of Anjou, King of Naples, Count of Anjou and Maine, Count of Provence and Forcalquier, Prince of Achaea, and of Maria of Hungary.

Nothing, in particular, is known about her childhood, which she must have spent with her numerous siblings in the many castles of the Kingdom.

She is first mentioned in a Papal bull dated 1300 in which Boniface VIII annulled the marriage of 10 years-old Eleonora to Philippe de Toucy, Prince of Antioch and Count of Tripoli, (the contract had been signed the year before) on account of the bride’s young age and the fact that family hadn’t asked for the Pope’s dispensation.

Two years later, there were discussions of a match with Sancho, the second son (and later successor) of Jaume II of Majorca, but the engagement never occurred.

Finally, in 1302, Eleonora’s fate was sealed. On August 31st 1302 the Houses of Anjou-Naples and of Barcelona signed the Peace of Caltabellotta, which ended the first part of the War of the Sicilian Vespers and settled (or tried to) the problem of which House should have ruled over Sicily. Following this treaty, the old Norman Kingdom’s territory (disputed between the French and Spanish born ruling houses) was to be divided into two parts, with Messina Strait as the ideal boundary line. The peninsular part, the Kingdom of Sicily, now designed as citra farum (on this side of the farum, meaning the strait, later simply known as the Kingdom of Naples ), and the island of Sicily, renamed the Kingdom of Trinacria, designed as ultra farum (beyond the farum).

The Peace of Caltabellotta stipulated that Angevin troops should evacuate the island, while the Aragonese ones should leave the peninsular part. Foundation of the peace would have been the marriage between princess Eleonora of Anjou and King Federico III (or II) of Sicily (“e la pau fo axi feyta , quel rey Carles lexava la illa de Sicilia al rey Fraderich, que li donava a Lieonor, qui era e es encara de les pus savies chrestianes, e la millor qui el mon fos, si no tant solament madona Blanca, sa germana, regina Darago. E lo rey de Sicilia desemparava li tot quant tenia en Calabria e en tot lo regne: e aço se ferma de cascuna de les parts, e que lentredit ques llevava de Sicilia; si que tot lo regne nach gran goig." in Ramon Muntaner, Crónica catalana, ch. CXCVIII). The pact dictated also that once Federico had died, the two kingdoms would be reunited under the Angevin rule. This clause won’t be fulfilled.

The bridal party had to wait until spring 1303 before setting off for her new country since sea storms had damaged part of the fleet and thus delayed the departure. The voyage had cost 610 ounces, where the Florentine bankers Bardi and Peruzzi were asked to advance the payment, and the groom pledged to repay them 140 ounces.

By May 1303, Eleonora and her companions arrived in Messina where she was warmly welcomed and where on Pentecost, May 26th, of the same year she got married to Federico in Messina’s Cathedral (“E a poch de temps lo rey Carles trames madona la infanta molt honrradament a Macina, hon fo lo senyor rey Fraderich, qui la reebe ab gran solemnitat. E aqui a Macina, a la sgleya de madona sancta Maria la Nova, ell la pres per muller e aquell dia fo llevat lentredit per lola la terra de Sicilia per un llegat del Papa, qui era archebisbe, que hi vench de part del Papa, e foren perdonats a tot hom tots los pe cats quen la guerra haguessen feyts: e aquell dia fo posada corona en lesta a madona la regina de Sicilia, e fo la festa la major a Macina que hanch si faes.” in Ramon Muntaner, Crónica catalana, ch. CXCVIII).

After the wedding, most of the bridal party returned to Naples, while the newlyweds proceeded to Palermo.

On July 14th 1305 Eleonora gave birth to the heir, who was called Pietro in honour of the child’s paternal grandfather, Pere III of Aragon. To celebrate his son’s birth, Federico III gifted his bride of Avola castle and the surrounding land, to which will be added the city of Siracusa (in 1314), Lentini, Mineo, Vizzini, Paternò, Castiglione, Francavilla and the farmhouses in Val di Stefano di Briga. This gift would mark the creation of the Camera reginale, which would become the traditional wedding present given to Sicilian Queen consorts, and eventually would be abolished in 1537.

Including Pietro, she would give birth to nine children: Costanza (1304 – post 1344), future Queen consort of Cyprus, Armenia and Princess consort of Antiochia; Ruggero (born circa in 1305 - ?) who would die young; Manfredi (1306-1317) first among his brothers to hold the title of Duke of Athens and Neopatras; Isabella (1310-1349) Duchess consort of Bavaria; Guglielmo (1312-1338) Prince of Taranto and heir to the Duchy of Athens and Neopatras following the death of his brother; Giovanni (1317-1348) Duke of Randazzo, Count of Malta, later also Duke of Athens and Neopatras and Regent of Sicily; Caterina (1320-1342) Abbess of St. Claire Nunnery in Messina; Margherita (1331-1377) Countess Palatine consort of the Rhine.

Through these donations Eleonora became a full-fledged vassal, and had to pay homage to her husband the King. Thanks to official documents, we get the idea that Eleonora tried to manage her lands as much personally as she could do, naming herself vicars, administrators, and granting tariff reductions. Federico indulged his wife as much as he could, although in some cases (like the management of the city of Siracusa) his will was the only one taken into account.

Despite almost every time she was unsuccessful, Eleonora fully embraced her role as mediator between the Aragonese and Angevins. For example, in 1312 her brother-in-law, King Jaume II of Aragon, asked her to dissuade her husband (Jaume’s brother) to ally himself with the Holy Roman Emperor Heinrich VII of Luxembourg since this alliance could generate new friction with the Angevin Kingdom, as well as with the Papacy (with the risk of stalling the Aragonese occupation of Sardinia). After the King of Aragon, it was Pope Clemente’s turn to ask Eleonora to convince Federico to make peace with Roberto of Anjou. In both cases, though, her conciliatory efforts didn’t work.

In 1321 she witnessed her son Pietro being associated to the throne and thus crowned in Palermo (“Anno domini millesimo tricentesimo vicesimo primo, dum Johannes Romanus Pontifex contra Fridericum Regem, & Siculos propter invasionem bonorum Ecclesiarum precipue fulminaret, Fridericus Rex primogenitum suum Petrum, convenientibus Siculis, coronavit in Regem, & patris obitum, inopinatum premetuens, & ut filius qui purus videbatur & simplex, ab adoloscentia regnare cum patre affuesceret patrisque regnando vestigiis inhereret […]” in Gregorio Rosario, Bibliotheca scriptorum ..., I, p. 482). Pietro’s coronation publicly violated the Treaty of Caltabellotta (as the Kingdom should have returned to the House of Anjou), causing the pursuing of warfare between Naples and Palermo. Once again Eleonora’s attempts at peace-making failed miserably, with her nephew, Carlo Duke of Calabria, refusing to even meet her in 1325, after he had successfully raided the outskirts of Messina.

The Queen didn’t have much luck in internal policy too as she failed to appease her husband and her protegé, Giovanni II Chiaramonte. After gravely wounding Count Francesco I Ventimiglia of Geraci (his brother-in-law and one of the King’s trustees), all that Eleonora could do was advise Chiaramonte to flee to avoid the death penalty.

Nevertheless, the Pope still hoped to use the Queen (who, at that time and alone in her Kingdom,  was exempted from the Papal interdict) as mediator with her husband, promising to lift the excommunication in exchange for Federico’s backing down. Once again nothing happened.

On June 25th 1337 Federico III died near Paternò. He was buried in Catania since it was too hot for the body to be transported to Palermo (“Feretrum humeris nobiliores efferunt. Adsunt Regii filii, proceresque Regni. Exequias Regina, illustribus comitata matronis, prosequitur.” in Francesco Testa, De vita, et rebus gestis Federici 2. Siciliæ Regis, p.225). After the death of her husband, the now Dowager Queen turned to religion, following the example of those in her family who had consecrated themself to Christ (“At Heleonora certiorem fe de illa consolandi rationem inivit. Ipsa enim , ut Rex excessit e vita, ei, qui omnis consolationis fons est, fese in Virginum collegio Franciscanæ familiæ Catinæ devovit; in hoc Catharinan , & Margaritam filias imitata, quæ in ætatis flore, falsis terrestribus, contemptis bonis, Christ, cui fervire regnare est, in sacrarum Virginum Messanensi Collegio, de Basicò dicto, ejusdem Franciscanæ familiæ fese consecrarant; quod Collegium posteaquam Catharina fancte gubernavit, sanctitatis opinione commendata deceffit” in Francesco Testa, De vita..., p.226).

If Eleonora might have hoped to exert some kind of influence as many other Queen mothers did in the past and would do in the future over their weak-willed royal children, she would soon realize she had a powerful rival in the new Queen consort, her daughter-in-law, Elisabetta of Carinthia. Like Eleonora, the new Queen supported the Latin faction (a group of Sicilian noblemen who opposed the Aragonese rulership over Sicily, hoping the island would be returned under the influence of the Angevins instead). But, while Elisabetta had managed to raise the Palizzis to the highest positions at court, her mother-in-law still supported the Chiaramonte, making it possible for the exiled Giovanni II to return to Sicily, be pardoned by the King and see all his goods be returned. Soon though Chiaramonte resumed his personal feud against the Ventimiglia (also part of the Latin faction) and once again Eleonora's attempt to bring peace failed miserably. Only through Grand Justiciar Blasco II d'Alagona's intervetion, the crisis was averted.

In 1340, the Dowager Queen made a last attempt to appease the new Pope, Benedict XII. Unfortunately, the Sicilian envoys sent to Avignon to take an oath of vassalage (since Norman times Sicily theoretically belonged to the Papacy, who granted it to the Sovereigns who acted as Papal Legates) were treated roughly by the Pope, who declared Roberto of Anjou (Eleonora's brother) as Sicily's legitimate King.

Deeply distraught, the Dowager Queen resolved to definitely retire from public life. She spent what it remained on her life visiting the monastery of San Nicolo' d'Arena (Catania), joining the monks in their religious life. She died in one of the monastery's cells on August 10th 1341. Her body would be buried in the Church of San Francesco d'Assisi all'Immacolata (Catania), the construction of which she had personally promoted in 1329 to thank the Virgin Mary for protecting the city from one of many Mount Etna's eruptions.

Sources

AMARI MICHELE, La guerra del Vespro siciliano

CORRAO PIETRO, PIETRO II, re di Sicilia in Dizionario Biografico degli Italiani, Vol. 83

DE COURCELLES JEAN BAPTISTE PIERRE JULLIEN, Histoire généalogique et héraldique des pairs de France: des grands dignitaires de la couronne, des principales familles nobles du royaume et des maisons princières de l'Europe, Vol. XI,

FODALE SALVATORE, Federico III d’Aragona, re di Sicilia, in Dizionario Biografico degli Italiani, Vol. 45

GREGORIO ROSARIO, Bibliotheca scriptorum qui res in Sicilia gestas sub Aragonum imperio retulere, I,

KIESEWETTER ANDREAS, ELEONORA d'Angiò, regina di Sicilia, in Dizionario Biografico degli Italiani, Vol. 42

de MAS LATRIE LOUIS, Histoire de l'île de Chypre sous le règne des princes de la maison de Lusignan. 3

MUNTANER RAMON, Crónica catalana

Sicily/naples: counts & kings

TESTA FRANCESCO, De vita, et rebus gestis Federici 2. Siciliæ Regis

[stardust-swan]

My Marie Antoinette Inspired Wishlist 🍰🏛🧴

Beauty, Fashion and Bath Time

🍰 Anthropologie Retrofete Rosewood Choker

🍰 Anthropologie Chan Luu Crystal and Pearl Masquerade Choker

🍰 Evelyn and Crabtree Verbana and Lavender Hand Cream

🍰 Gisou Honey Infused Hair Oil

🍰 French Girl Rose Sea Soak

🍰 French Girl Rose Sea Polish

🍰 Fresh Rose Toner

🍰 Herbivore Botanical Pink Clay Soap

🍰 Hot Chocolate Femme Revolution Mid Heels

🍰 Hot Chocolate Marie Antoinette High Heels

🍰 Jurlique Rose Hand Cream

🍰 Jurlique Rosewater Balancing Mist

🍰 Ladurée Rose Petal Blush

🍰 L'Occitane Almond Delicious Hands

🍰 L'Occitane Almond Shower Oil

🍰 L'Occitane Shea Butter Delightful Rose Hand Cream

🍰 L'Occitane Shea Lavender Extra Gentle Soap

Mon Guerlain Eau De Parfum

🍰 Ouai Rose Hair and Body Oil

🍰 Panier Des Sens Rejuvenating Rose Soap

🍰 Pre De Provence Lavender Soap

🍰 Pre De Provence Honey Almond Soap

🍰 Rococo Pink Mule Heels

🍰 YSL Mon Paris Eau De Parfum

Food

🍰 Debauve and Gallais Thé Marie Antoinette

🍰 Billecart-Salmon Champagne Brut Rosé

🍰 Charbonnel et Walker Pink Marc De Champagne Truffles

🍰 Debauve and Gallais Marie Antoinette Chocolate Coins

🍰 Ghirardelli White Chocolate Crème Brûlée Duet Hearts

🍰 Godiva Chocolate Truffles

🍰 Jean-Paul Hévin Classical Chocolate Box

🍰 Ladurée Chocolate Squares

🍰 Ladurée Macarons

🍰 Ladurée Marie Antoinette Cake

🍰 Ladurée Marie Antoinette Tea

🍰 Ladurée Marie Antoinette Tea Delight Jam

🍰 Ladurée Pink Sugared Almonds

🍰 La Maison du Chocolat Dauphine Hatbox

🍰 Le Sirop De Monin: French Vanilla, Glasco Lemon, Lavender, Rose, Violet

🍰 Moët et Chandon Rosé Imperial Champagne

🍰 Nina's Paris Thé De Marie Antoinette

🍰 Pierre Marcolini Three-Drawer Chocolate Gift Box

Entertainment

🍰 The Affair of the Necklace (2001)

🍰 Eighteenth-Century French Fashion Plates in Full Color: 64 Engravings from the "Galerie des Modes," 1778-1787

🍰 Farewell, My Queen (2012)

🍰 Fashion Victims: Dress at the Court of Louis XVI and Marie Antoinette

🍰 The History and Haunting of the Palace of Versailles

🍰 Ladurée Macarons: The Recipes

🍰 Laduree: The Savory Recipes

🍰 Ladurée Sucré: The Sweet Recipes

🍰 Ladurée Tea Time: The Art of Taking Tea

🍰 Queen of Fashion: What Marie Antoinette Wore to the Revolution

🍰 Marie Antoinette: A Film by David Grubin

🍰 Marie Antoinette (1938)

🍰 Marie Antoinette (2006) on DVD

🍰 Marie Antoinette (2006) Film Book

🍰 Marie Antoinette (2006) Soundtrack Vinyl

🍰 Marie Antoinette - Hélène Delalex

🍰 Marie Antoinette: The Journey

🍰 Marie Antoinette: The Making of a French Queen

🍰 Memoirs of the Court of Marie Antoinette

🍰 Trianon and the Queen's Hamlet at Versailles: A Private Royal Retreat

🍰 Versailles: A Biography of a Palace

🍰 Versailles DVD Box Set

🍰 Versailles: The Great and Hidden Splendours of the Sun King's Palace

Home

🍰 Diptyque Orange Blossom Candle

🍰 Diptyque Orange Blossom Room Spray

🍰 Diptyque Roses Candle

🍰 Diptyque Roses Room Spray

🍰 Fragonard "The Swing" Print

🍰 French Tufted Bench Mauve Pink

🍰 Ladurée Cups and Saucers by Gien

🍰 Ladurée Teapot by Gien

🍰 Marie Antoinette Figure

🍰 "Marie Antoinette With a Rose" Print

🍰 Royal Albert Polka Rose Cake Stand Two-Tier

🍰 Royal Albert Rose Confetti Tea Cup and Saucer Set

🍰 Royal Albert 100 Years Three-Tier (Bouquet, Blush & Golden Rose) Cake Stand, 13.8"

[jlilycorbie]

Springtime Soup

It’s spring at last, and the perfect time to make my very favorite soup (although I make it all the time regardless of season). It’s so light and fresh, and it makes me feel good whenever I eat it.

To make this, you will need:

2 tablespoons butter

1 tablespoon olive oil

1 cup finely sliced leeks

1 cup small dice carrots

1 - 2 boneless, skinless chicken breasts, cut into chunks (you can use pre-cooked chicken or rotisserie chicken)

2 cloves garlic

1 tablespoon herbs de Provence

8 cups chicken broth (you can use something like Better than Bouillon, which is what I do)

1 cup diced zucchini

1 cup peas

Zest and juice of a lemon

Salt and pepper to taste

Cooked quinoa

Fresh basil

In a large pot, heat the butter and oil over medium-low, then add the leeks and carrots and salt them.

Once the leeks are wilted, if you’re using raw chicken, add the chicken. You don’t need to cook it all the way through, just get a little color on it.

Add the garlic and herbs de Provence. Stir and cook until the garlic is fragrant, just a few moments, and add the broth.

Allow to simmer until the chicken is cooked through and the carrots are tender, anywhere from 20 - 40 minutes.

If you’re preparing the quinoa, it’s a good time to start it.

Once the chicken is cooked through, add the zucchini and peas and allow to simmer until tender. Depending on your preferences, this could be from 5 to 15 minutes.

Turn off the heat and add the lemon zest and juice. I always use the biggest lemon I can find. This time around, all the lemons available were small, so I used two.

Serve with quinoa and fresh basil.

If you’d like to save some to eat later, store the soup and quinoa separately and heat them up together.

(To make quinoa: I use an Instant Pot. Two parts liquid to one part quinoa. 1 minute on manual with the warmer turned off. When the time is up, leave it at least 10 minutes before opening the pot.)

If you want to see the step-by-step, you can find it over here.

[3gremlins]

i made a gluten free focaccia/flat bread type thing using a mix from my current favorite gf bread maker* (young kobras, they're based out of sf so shipping's not too bad in california at least) and you know, it's not half bad at all?!?

i did add salt and some herbes de provence for flavor (their gf bread is good but it def could use a little more seasoning imho) and then didn't feel like making full on pizza so just kind of went the flat bread route with what i have (it's the end of the grocery cycle, so it's just basil/parsley, then some parm + goat cheese. probably pair it with some kale/balsamic vinegar later, but honestly it could go with lots of things).

the mix came with all the dry ingredients you need- it came with a little yeast pack which was amazingly still good and rose decently as you can see (i think i bought the mix a few months ago, at least 4). it also didn't take too long (45 min to rise, then 25 min in the oven). One mix packet makes one pizza/flatbread

i don't think it'll ever make my favorite sort of pizza (which is ny style, really thin and foldable)- it was def harder to roll out thin without breaking (i probably could have rolled it out a little more) but honestly decent! esp given that gf pizza recipes can be a lot of work for less than stellar results, this is a decent low effort alternative.

(i'm also low on olive oil and used "earth balance" in the batter, which seems to have worked fine. i'm sure olive oil would have been better, but i wanted to use what i had left on the top)

[i normally don't use mixes outside some of the pre-made flour blends like better batter's etc, and usually go about working on recipes the hard way so this was a nice surprise] *if you just want to try their bread, i really like their fake "rye", the seeded buckwheat and the regular "plain" sourdough flavors. i haven't tried the others tbf (they feel less versatile tho).

[cuteminiskirt]

pre de provence milk soap…. Lovely

[jackhkeynes]

Early Independent Provence

excerpt in translation from 1902 work Part VI: The Republic of Provence, from The Latin Republics: Jewels under Tyrian Standards, written by Jacob Trelaune

Degnant ig l'oc declar nole cavir reconnuð cos solemn jusc Borgogn fos vencuð dou annað apres posc y Battagl a Margès, caye l'oc occorrenç ayent l'eðegl de Linaç Amigòt reitfiað com preu entr par por y nou republic. Though this declaration would not be formally recognised until Burgundy's defeat two years later at the Battle of Margès, it was this event which cemented House Amigòt's position as primus inter pares in the new republic

Toð cas, oc a digr, tras y ci ogtoç annað sevent de manouvr contr un Barcelon famiscent e lour confraðr piratic stant veraçter caf sur Marsegl. At least, that is, for the next eighteen years of manœuvring against a hungry Barcelon and their piratical allies who de facto ruled Marsella.

(Compris cos general es ig Segr Amigòt [Daniel Menton] stablisceu Marsegl com y cafloy de Provenç cos majortaðer por y flottisc de Jondumal surveilar coðelous; moustr den ne Part III: Veil Genou.) (It is generally understood that Lord Amigòt [Daniel Menton] established Marsella as the capital of Provence in large part to closely monitor Jondumal's fleets, about which see Part III: Old Genova.)

Pre y fin de sy regn d'an 1517, Segr Amigòt aye y tarm con Borgogn e Barcelon fis a plaç, ant Narbona ligt sou obligation doblað vars Menton e vars Jaume III. By the end of his rule in 1517, Lord Amigòt had solidified the borders with Burgundy and Barcelon, with Narbona left with double obligations to Menton and to Jaume III.

[orthodoxydaily]

Pilgrimage: The Black Virgin of Romigier, Manosque, France

Located in the /Alpes-de-Hautes Provence

Protectress of the city and its inhabitants, the Black Madonna of Romigier has always been venerated by the Manosquins. Legend has it that she emerged from the earth in the 10th century, discovered by a ploughman whose oxen stopped in front of a bramble bush. While digging the earth, a magnificent ancient sarcophagus, also visible in the church of Notre-Dame de Romigier where it serves as an altar, was exhumed with, inside, the intact statue. Still according to tradition, this statue would have been hidden there to protect it from Saracen invasions...

As it was discovered under a bramble bush, "roumi", in Provencal, it was nicknamed Our Lady of Romigier, a name that was also given to the church where it is exposed. This Black Madonna was particularly invoked to protect women in childbirth, to give life to stillborn children and against fatal falls.

Originally this wooden sculpture was not "black" but painted, since a recent restoration has revealed traces of polychromy, blue, but also red, pink...

In the 19th century, this statue was covered with luxurious clothes and fabrics, as attested by the numerous ex-votos that represent it.

Specialists date it to the 10th century. It is one of the oldest Romanesque virgins in France.

The crown of the Virgin and that of the child Jesus are Merovingian crowns.

It is classified as a historical monument since 1909

The chevet*,  of the Church of Notre Dame de Romigier, in Romanesque style (10th-12th centuries), is the oldest part of the building.

Built as early as the 5th century, completely overthrown by the Saracens around the year 900, the church was rebuilt in 974. Its 16th century portal is surmounted by an interlaced A and M (Ave Maria).

The central nave was rebuilt in 1730 after the earthquake of 1708. The stained glass windows of the choir were made in 1991 by G. Hermet. The high altar, whose bas-reliefs represent the apostles, in a style close to that of the school of Arles (5th-6th), is the Carrara marble sarcophagus which, according to the legend, hid the statue of the Black Virgin.

On the square in front of this church, the real lung of the city, William I, Count of Provence held his courts of justice in 984.

In this Roman Catholic church we found also two beautiful icons. icons displayed on the wall at the right of the main altar. Although, roman Catholic don’t venerate icons, they adorneded the walls of many Catholic churches. A reminder that this church was built in pre-schism christianity, When the Church was one; in communion and sharing the same doctrine. 

* The apsidal eastern termination of a church choir typically having a surrounding ambulatory that opens onto a number of radiating apses or chapels.

[clnclm]

[askwhatsforlunch]

Octopus

If you find Octopus at a good price at your fishmonger's, don't hesitate! It will be cheaper and better than buying it pre-cooked. And it doesn't require much effort to cook it, and will leave you with both delicious seafood and an excellent broth!

Ingredients (for a 1.4-kilo/3-pound octopus):

about 3 1/2 litres/14 cups water

1 large lemon

3 fluffy sprigs fresh rosemary

3 fluffy sprigs Garden Parsley

1/2 tablespoon coarse sea salt

1/2 tablespoon whole black peppercorns

2 cups rosé or dry white wine (like Côtes de Provence)

a 1.4-kilo/3-pound octopus, prepared by your fishmonger

Pour water in a large pot. Halve lemon, and add to the pot, along with rosemary and Parsley. Bring to the boil over a high flame.

Once boiling, stir in coarse sea salt and black pepper until salt has dissolved.

Reduce heat to medium-high, and pour in the rosé.

Rinse octopus under cold water, and plunge it into the pot.

Cover with the lid, reduce heat to medium and simmer 35 to 45 minutes.

Remove from the heat, and carefully lift octopus out of its hot broth. Allow to cool completely.

You can use Octopus in Salads, Stews or risotti; it's fragrant purple broth likewise, and in soups or to cook barley or pasta...

[lisa-the-lighthearted]

List 5 things that make you happy, then put this in the askbox of the last 10 people who reblogged something from you! get to know your mutuals and followers ♡

Wow! So many things make me happy- it’s hard to pick just five! Let’s see here…

1. Learning something new! This counts for just about anything, but especially if it is within the realm of arts and crafts- I was positively giddy with excitement when I learned origami!

2. Towels, robes and blankets that are fresh out of the dryer! Is there anything cozier than that?! I don’t think so…

3. Pretty soaps! Especially handmade artisan soaps from the farmer’s market or Etsy. And Pre de Provence! And Caswell-Massey! I hoard them all like some kind of a fancy bar soap obsessed dragon! 😆

4. Apple Butter and Nutella sandwiches! Not nutritious at all by any stretch of the imagination, so I try not to indulge too often… but when I do I absolutely savor every bite!

5. Of the five, the songs my husband and I make up for one another make me the happiest of all! They aren’t super poetic or deep. Some of them are straight up silly and obnoxious… but they make my heart smile more than I can articlate! 🥰

Thank you so much for the ask! 🤗💖

[blueweave8]

Europe Spices and Seasonings Market Trends, Outlook, Forecast 2022-2029

BlueWeave Consulting, a leading strategic consulting and market research firm, in its recent study, estimated the Europe spices and seasonings market size at USD 5.5 billion in 2022. During the forecast period between 2023 and 2029, BlueWeave expects the Europe spices and seasonings market size to grow at a CAGR of 5.47% reaching a value of USD 7.1 billion by 2029. The driving factors of the Europe spices and seasoning market are multifaceted. Increasing consumer demand for diverse and exotic flavors in culinary experiences is boosting market growth. Health-conscious trends also play a role, with consumers seeking natural and organic spice options. The rise of global cuisine and multicultural dining preferences further propels the market, as does the expanding food service industry. Also, the convenience of pre-packaged spice blends and the growing popularity of home cooking contribute to market expansion. Overall, these factors converge to create a dynamic market driven by changing tastes, health consciousness, and culinary exploration in Europe.

Spices and Seasonings - Overview

Spices and seasonings are essential culinary elements used to enhance the flavor, aroma, and overall appeal of food. Derived from various plant sources, spices like cinnamon, cumin, and paprika bring unique tastes to dishes, while herbs such as basil, thyme, and rosemary impart freshness. Seasonings often include salt, pepper, and garlic powder, elevating savory profiles. These ingredients play a vital role in global cuisine, allowing chefs and home cooks to create diverse and culturally rich flavors. Proper use of spices and seasonings can transform ordinary meals into extraordinary culinary experiences, making them indispensable in the world of cooking.

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Impact of COVID-19 on Europe Spices and Seasonings Market

COVID-19 pandemic brought about substantial changes in the Europe spices and seasonings market. Initially, panic buying and stockpiling led to a surge in sales as consumers spent more time cooking at home. It temporarily boosted the growth of the market. However, as the pandemic persisted, economic uncertainties and disruptions in the supply chain affected market dynamics. Consumers began prioritizing essential items, affecting sales of premium and exotic spices. Despite these challenges, the pandemic accelerated the shift towards online shopping for spices and seasonings, with e-commerce sales gaining prominence. The market is adapting to these changes, focusing on online distribution channels for sustained growth.

Europe Spices and Seasonings Market - By Application

By application, Europe spices and seasonings market is divided into Meat & Poultry Products, Snacks & Convenience Food, Soups, Sauces, and Dressings, Bakery & Confectionery, Frozen Products, and Beverages segments. Meat & poultry products segment is the largest contributor to the Europe spices and seasonings market. This segment caters to the demand for flavoring and seasoning in the meat and poultry industry, enhancing the taste and quality of these products. Following closely are the Snacks & convenience food and soups, sauces, and dressings segments, which play pivotal roles in enhancing the flavors of snacks and convenience foods, as well as soups and various dishes. Also, bakery & confectionery, frozen products, and beverages segments are significant contributors to the market, addressing the flavor requirements of baked goods, frozen items, and beverages.

Competitive Landscape

Europe spices and seasonings market is fiercely competitive. Major companies in the market include Fuchs Group, Ariake, Euroma, Nielsen-Massey, De Ruijter, BMH, McCormick, MDH Spices, Everest Spices, Bart Ingredients, A.M.T. Food Equipment, Sensient Flavors, Herbs de Provence, Herbaria, and La Chinata. These companies use various strategies, including increasing investments in their R&D activities, mergers, and acquisitions, joint ventures, collaborations, licensing agreements, and new product and service releases to further strengthen their position in Europe spices and seasonings market.

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[homechefpectations]

Last one for the box back blogging is Mushroom Rigatoni with Goat Cheese Cream Sauce with cheesy garlic bread. This meal was vegetarian by default but I added ground beef to... beef it up (no, I'm leaving it). The pasta came together as expected. A lot of times the cream sauce is built with cream cheese and a provided cream base sauce but this time they doubled up on the goat cheese and used half of it for the sauce which was very good. Pre-Kroger acquisition, cream sauces got built the long way with a carton of cream being one of the ingredients. While I tend to like recipes that build from scratch wherever possible, having a partially built cream sauce is nice on cook time. I would've liked to have more seasoning on the ground beef, but since it was a customization to the original recipe I suppose that's partially on me. The real wild card in this meal came during the garlic bread preparation. You might think it looks a little "cell-shaded" in the plating shot. Well, it's not lifted from an episode of "Archer" it is just burned. I learned a couple things about my oven that night. The first is that if the control board that regulates temperature fails, the oven will tell you by beeping a lot and flashing an error message. The second thing I learned was, before that happens, it will try to carbonize your garlic bread. If you look closely in the prior post cooking shot, you can see a lot of ash in the floor pan. I think the oven was over-temp already at that point and it just hadn't outright failed. Despite all this, the pasta was pretty tasty and that piece of garlic bread was mostly salvageable. The Chateau Gigery Cotes de Provence Rosé (2021) made a repeat appearance here, at this point a wine in search of a food pairing. It went fine with the pasta but I think it went better with the chicken.

[fietskriebelskos]

40 Dagen 40 Fiets Ideeën: Nice - Avignon

De Provence, een prachtig gebied in het zuiden van Frankrijk. Bekend om haar uitgestrekte wijngaarden, fraaie natuurgebieden en historische stadjes. Een plek die ideaal is voor jouw fietsvakantie? Ik denk het zeker, met dit fietsidee geef ik je een indruk met een mogelijk te fietsen route. De Provence heeft veel pre’s. Een gunstig klimaat, vlakke als bergachtige routes, faciliteiten genoeg en…

[jackhkeynes]

King James Stew

excerpt in translation from 1880 mealbook Pasti Mezziterreni, written by traveller Giosforo Sant'Angelo.

De toð y ragost a pescot meyon provað lonc y rimmot solary ne Barcelon e Provenç (noc obstroint y desc unic a pallort eð olif me sarvið sur y ci play ne Mayorca), alcun den poð acavar ag Rey Jagm. Of all the fish stews I sampled along the solarium coasts of Barcelon and Provence (not to mention the singular mussel-olive dish I was served on the beaches of Mayurca), none compare to the King James.

Surnommað cos vecin eð ant tendreç y jaumetia "picq Jagm", l'oc ragost pren sy nom de Jagm VI (1691-1749), y monarch de regn y stendiscendessem ne Barcelon des stablir a 1067. Locally and affectionately called the jaumetia “little James”, this stew is named for James VI (1691-1749), the longest-ruling monarch in Barcelon since its establishment in 1067.

Degnant ig sceusn ragost comportant ny region pre sy regn, y majortað sarven for toð y mansc consumir oc remanent des y vanc d'un jorn. Although similar stews existed in the region before his reign, most simply functioned to use up whatever seafood remained from a day’s catch.

Y Rey Jagm es parcanç y preu desc untal cogt por gra de sey, e certan val por issent l'ottem luç ben hus benoçar, ben untal pescot blanc. The King James is perhaps the first such dish made for its own sake, and indeed should for best results use hake or haddock, or a similar whitefish.