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How about that? It’s Thursday again, summer’s coming to an end, and the local Strawberry Festival drew huge crowds last weekend, lasted 2 1\/2 days, and included a book fair, art fair, and a band.<\/p>\n
Everyone had a good time, and took home lots of strawberries.<\/p>\n
It won’t be long before apples are ready for the cider press.<\/p>\n
When Peter Mayle was busy writing his books about his retirement and food adventures in Provence, in the south of France, he described a particular pig belonging to one farmer, as a gourmand of apples left to ferment into hard cider on the trees. If this particular pig judged the apples to be not quite ready, he would wait a week or so, then start headbutting the apple trees to get his fix of hard cider, and spent most of his time in maudlin grunting and squealing, coming in late in the day, staggering drunk on hard apple cider.<\/p>\n
Did the farmer object to it? Not at all. Pigs are used in France to sniff out truffles embedded at the roots of oak trees. A pig with a very sensitive snout is highly prized. This particular pig was less likely to become a matured ham than to have a prolonged life hunting truffles in the forests of Provence, and getting tanked on hard apple cider.<\/p>\n
That’s a pig I can respect.<\/p>\n
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