Good Morning

Road to Langendorf 06.01 (15)

The local landscape is changing with its new Winter clothes. I too this photo on Friday on the way to the supermarket. The first chain of the Jura mountains are now completely covered in snow, although living in the lower lands, we have not got as much as other places. The ski resorts are now glad that there is enough snow to attract the tourists, as they live from the snow during the Winter.

I decided to take a few photos of the birds this morning, eating their breakfast outside, but somehow they do not have such an appeitite when it snows. They are avoiding the bird house full up with seeds, which the usually empty within an hour. They are more into the fat food we spread on the ground:  I suppose they do know what is good for them. Of course chief crow and a few magpies have already cleared the table with the bread remainders. We are getting a regular visit from a robin lately. Today I managed a photo, but probably not such a good one.

I am not really a snow lover, but it is week-end and I do not have to go anywhere, so I am enjoying the scenery from inside. I used to hate the stuff when I was a working woman, but now I prefer it to the summer weather. Summer heat is no longer as pleasant as it used to be for me.

It is now time to begin preparations for lunch. Today will be veal ragout, and I like to start it in the earlier morning to let it cook slowly. The butcher apologised to me when I asked for some marrow bones to cook with it as they had forgotten to order and only had them packed to buy. Usually he gives me 3 as an extra. However, he had a calf’s foot free, so I took that, although we also bought a few marrow bones – they are not so expensive. They makes such a good extra to the sauce.  The butcher is a very nice guy and is always ready for a good conversation. You can buy meat already cut and packed in plastic, but I prefer to choose what I want over the counter where it it frshly cut: although I find the stew pieces too large for my taste, so I cut them smaller before cooking them.

And now I must go, there are things to do and photos to take in between. I have now set up my camera with the zoom lens to see if there are a few birds that want to have their photo taken.

Enjoy your Sunday, and if you have to work today, then make the most of it, tomorrow is Monday.

7 thoughts on “Good Morning

      • The roast turns out very tender, though the juicy bit could be even more juicy. Maybe the gammon-part I used was not the best for this kind of roasting, as it is rather meagre – a neck part might have suited this better. Still it is tendre and I like it. Not a complete failure, but I have to do it again to change a few things to improve this.


    • When I lived in London, snow was not very often in Winter, but when it arrived, the whole town collapsed and nothing more functioned. At least the Swiss are organised for snow, although I do not actually love it. If I can stay at home and watch through the window – it is OK. Just do not walking through it or driving on it.

      Liked by 1 person

  1. I woke up this morning to the most clear and sparkling sky. Nothing like a long snowstorm to clear the air! Our butcher at Hannaford is very similar. You can buy pre cut stuff … which I do for basic things like mincemeat and sausages where are made elsewhere (not in the store). But you can get anything at the counter just by asking and they are glad to give you exactly what you want, as long as they have it. it’s the same price … or even cheaper. Sometimes, they give us a senior discount, a nice bonus especially for the expensive cuts.

    You almost can’t buy veal in the U.S. There’s been a major uproar about the mistreatment of calves, so most butchers don’t sell it. I suppose I could order it, but I have issues with the mistreatment of calves, too. And pigs. Just because we eat them, we don’t have to also torture them. Anyway, in Massachusetts, they can no longer sell any meat or chicken that isn’t treated humanely. I think locally, most farmers are pretty good, but now, it’s a law. We have farms all around here, so you can drive over and see how they treat their animals. Which is pretty nicely, actually. Happy cows, cheeky chickens 🙂 Happy Sunday!

    Liked by 1 person

    • Our butcher also likes Mr.Swiss and me. He is a bloke with humour and said we are in the top ten of his favourite customers.
      Veal is something quite common in Europe, but not in England.You will find it rarely, if at all. You cannot get it in England for the same reasons as you mentioned in America. I am not vegetarian and the laws in Switzerland are too strict to allow any cruelty. Killing any animal to eat is
      t is today industrial. Mr. Swiss grew up in a wholesale butchers place, his father owned it. He also did an apprenticeship for a year, but had to stop because the cold house was acting badly on his kidneys. Even he has thoughts about eating meat.
      I once saw how the mass production of chickens was done – and our chickens have to have a run and are not couped up in cages. But they still have to be killed and I am not telling you how that is done, but it makes you think whether you really want to eat a chicken. I do not eat Swiss lamb, because they are reared on the mountain pastures especially for Easter. I prefer to get a New Zealand lamb. I know it is stupid, but there are more sheep in New Zealand than people.


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