Blogging has become a regular morning ritual for me. And Facebook (feel free to come find me there -- I use it to send out information about new posts, interesting articles, events and more). I've been putting in recipes, photographs of our neighborhood, tales about the kids, chocolate, bread, the cities I visit. It has given me discipline, and pushed me to try to be interesting on a daily basis (not always easy!). So yes, there are times when I do a "what do I see out my door" post. But, my goal to keep them local, interesting, and yes, personal.

As I work in fits and spurts on my book project(s), I put some of these recipes on the blog. Or if I'm particularly inspired (happily, this happens), I share the recipes from the evening's repast.

At the moment we're living on spring vegetables: peas and asparagus. Life could be worse. The former I eat raw as often as not (they are sooooo sweet ripe off the vine!), tossed into salads, and occasionally gently cooked and softened with a touch of butter. The latter, I alternate between tossing in the frying pan with olive oil, lemon and garlic (keeping them a touch crunchy) or serving them steamed accompanied by a lemon and orange sauce alongside.

Those who've visited in the spring may well remember this sauce. La Sauce Maltaise--from the Maltese oranges we use. It is an extended mayonnaise sauce. The first step is a basic mayonnaise. Here are the ingredients:

one raw egg yolk; 1/2 teaspoon Dijon mustard; a pinch of salt; a squirt of lemon juice; 1/2 - 1 cup of olive oil (or a milder vegetable oil should you prefer); 1/3- 1/2 cup fresh squeezed orange juice.

In a sturdy bowl stabilized with a moist dish cloth beneath, use a fork (or whisk if you must) and while drizzling your oil into the mixture, stir, lift, whisk, add in air, and start building your mayonnaise. The more oil you use, the thicker it becomes. Once you have it at the point you want it, add the fresh squeezed juice and continue stirring gently. I like the sauce when it has a heavy cream, napping a spoon texure.

We traditionally serve asparagus this way at room temperature. So feel free to steam/boil and blanch in cold water your asparagus ahead of time and put aside till you're ready for your spring feast or buffet. The French like their asparagus very very tender, and thus in general, the lovely bright green color is long gone by the time they arrive on your plate. However, should you prefer your asparagus a bit crunchier and greener, be careful to not let the cooking time go over 6-7 minutes.

T'is the season to turn over the earth, and, when necessary (particularly right before a rain storm) to spray/treat for the two primary illnesses Oidium and Mildew.

At Domaine Cabanis, 25 years' plus of experience working without herbicides lends a man a certain level of expertise. So why not share it with colleagues contemplating switching to organic viticulture? Alongside technicians from the region's agricultural school, Jean Paul Cabanis discussed the equipment, the mechanical skills necessary, and the physical labor of ploughing. Then he demonstrated.

It was quite a scene to see, and he made it appear easy. A man in the tractor, and a man behind, guiding the blades into the earth, in and around the vineyard roots. Yes, it was physical, and yes, that means an extra employee. But with his calculations (and French labor is expensive) the sum saved by not investing in a super-duper hydraulic (and super sensitive) machine made it worthwhile to have a second man work for him during the growing period.

Key to his arguments and discussions was a knowledge of the local flora. What weeds grow in your vineyards? and what is their growing season? When are they a problem (i.e. pumping nitrogen from the soil and thus depriving the vines of necessary nutrients), and when can you leave them be (late summer/ early fall just before the harvest).

An added bonus of this way of working is the enrichment of your soil with the mulched weeds, and the bio-diversity of your vineyards now freed of the nasty chemistry in herbicides and pesticides.

I've done some serious tweaking -- with photos, text, clarity... So take a look and let me know what you think.

And, I'm working now with Christine and Mireille Miconnet to put together some intensive French class programs based in St. Rémy de Provence. Perhaps in October of 2009? If you're interested, do let me know and I'll put you on a special list for updates.

If the winter is relatively calm, the spring is a time of intense labor in the vineyards. Ploughing and spraying as mentioned above, but also confirming wine orders, working with interns (this year a lovely girl from Japan is out there pruning back the excess buds), paying taxes, filing employee documents, and -- always -- keeping an eye out for the weather. What will this spring bring?

If there is too much rainfall, mildew might get a hold on the vines. The organic vintner sprays copper for this, and sulfur for oidium (the white powdery texture that can appear on the leaves, akin to its cousin which attacks my rosebushes). As with every other topical or external substance used in viticulture, in the organic world they are always trying to use less. Non-intervention is not an option, as that could lead to a completely destroyed harvest. But how little can be used and yet still be effective?

We've been working on the Domaine Cabanis web site. And our part is done, but I'm afraid the web masters are moving slowly slowly slowly. It will (I trust) soon be up and visible. In its first incarnation it will be bi-lingual, but we hope to put a Japanese version up as well as so much of Domaine Cabanis' production is exported to Japan.

Voila, onward to a new season.

There are two weeks at the end of August (Aug 15 - 29) still available for rent.

Let me know if you're interested. The web site is noted below. These two weeks are specially priced at 850E/week.

Our lovingly restored and decorated bed and breakfast in Arles is for sale. It would be an ideal small business for a couple, close to everything, well reviewed in numerous guide books, and full of possibilities.

The price is now at 275,000E all included (furniture, air conditioners, linens). I've put Erick's wonderful photographs on my blog homepage. (An American in Avignon)

I highly recommend that you already have basic renovation/house repair skills, combined with some marketing know-how (or willingness to learn). Being a good cook, super sociable and multi-lingual are also useful for such a business.