Celebrate Spring and Art Series 2: au printemps (in the spring)

Green buds

emerging grace

sets a welcomed landscape

once again beauty in shadows

in spring

Cinquain by PamelaWLucas 2/28/18 in dedication to my dear friend, Sherry Dart and her appreciation of Frederick Carl Frieseke’s life and talents

Photo of impressionist artwork by Pinterest

Frederick Carl Frieseke – Spring Landscape, Cagnes, France

History Nugget: D-Day…Watch, listen, learn, never forget

Published on Nov 11, 2013

“British artists Jamie Wardley and Andy Moss accompanied by numerous volunteers, took to the beaches of Normandy with rakes and stencils in hand to etch 9,000 silhouettes representing fallen people into the sand. The original team consisted of 60 volunteers, but as word spread nearly 500 additional local residents arrived to help with the tribute to “The Fallen 9,000”.

Hear the bagpipes chant Amazing Grace and remember The Fallen.

Fresh and French

We loved the outside cafes in Provence, France.  Each day we’d find ourselves in our favorite spots by early afternoon. It was so simple.

White or red, a blanc ou rouge. That was it. The vin du pay was just the ticket. We’d have a crusty baguette and fresh radishes served with a small bowl of rough sea salt. Radishes?  At first, this combination seemed strange.  We tried the lovely roots and fell in love with them. Perhaps it was the setting, but these radishes became a favorite while on our trip. Back home, when the radishes are in season, we enjoy eating them while sitting on our patio with blanc ou rouge. It’s simple at home, too. Just today, our lovely neighbor brought me a bunch of fresh radishes from our local farmer’s market. I told her my radish story and what she told me was amazing.Fresh Farmer's Market Radishes

In France, she says, they eat the little darlings with butter. I did not know that and you better believe we will be eating these fresh treats along with butter. Can’t wait.

Visit: http://gracelinks.org/3876/french-breakfast-radishes-with-sweet-butter-sea-salt-and-chives for this simply exquisite recipe.