First of the season.

 

Last Friday, we had our first tartiflette of the season, and if you remember I was uber excited about it.

There would be cheese!

 

 

And wine!

 

 

And friends!

 

 

And snow!

 

 

Well, two of those things kind of wrastled with each other a little bit, and spoiler alert, the snow won, so a few of our friends were unable to make it. We carried on, just with a few fewer in tow.

 

 

In case you didn't notice the need for two tartiflette vessels in the first picture, there was a necessity, due to just how extreme that tartiflette was.

 

(Read: Someone got a little layer happy :cough:Doc:cough:)

 

There were also plans for a snowman, and those plans included an eye patch, which was made by the one and only JimmyDegs out of paper and scotch tape...because obviously it needed to be waterproofed.

 

(That's what happens when you leave snowman plans up to two physicists who have been drinking.)

 

 

The snowman didn't happen unfortunately, but that could be because we were playing Munchkin Zombies and watching Emmet Otter's Jug Band Christmas until 4 am...there really is only so much time in a day, isn't there?

 

 

Oh well, at least we've got the supplies for the next time we get dumped on by snow.

 

Have any of you tried your own tartiflette night yet? I'd love to hear all about it!

 

A la prochaine friends...

 

Honey



Tartiflette night...

It's time to keep up/catch up! Dang we had a busy weekend. I'm rather impressed with us (cue pats on backs) for how much we were able to see/do/eat in just over a 48 hour period. So where to start? It all started with two tartiflette's...


[Tartiflette's not pictured here.]


[Le Tartiflette chef.]


Have you ever had tartiflette dear friends? If you haven't you're missing out and should make some stat! It's a regional dish here in France and Switzerland, and one is supposed to eat a ton of it after a day of skiing on the mountain. It is traditionally made with a regional cheese here known as Reblochon, but if you're not currently residing in a cheese heavy alpine region, sub in some gooey cow's milk cheese and that'll do that trick. Throw that, some potatoes, onions, lardon (bacon will do just fine), some Apremont wine (a dry white wine will work), cream, and bake it in the oven. Voila! Delicious, rib sticking and hearty winter weather food. (Traditionally it's also served with a green salad to help with digestion...) Check out more on tartiflette here.



[Vegan chocolate cupcakes by Kim over at fieldfare...]


[Peanut butter cookies by Maura over at Pardon My French...]


[Burp.]



[Les Duggans.]

After dinner and many empty bottles of wine and general booze, the usual happened:


[Game time - HUA!!!]

We played some board games. Typically it's a zombie board game, but this time we decided to diversify our nerdom and go for some "Munchkin."




Next up: Christmas trees and Soupe de Noel...

A la prochain friends...