Oh So Quiet in Saint Yzans


Theory of relativity

To most people, describing my kitchen as a quiet place would seem a stretch. If you’d walk through the door on any given day of the year you would most likely find me hovering over my pots and pans, often in an excited manner. You’d probaly notice some dogs on the floor or, in Jeanie’s case, on a chair. There would be a number of children plying their trade and by plying their trade I mean causing some trouble, to each other, to me, to themselves. There would be music, most likely some jazz, a crooner or if it was Friday and I had control of the “Bose” some decadent 80’s music. That’s when my husband would walk in and lower the volume slightly then complain why everything wasn’t as perfect looking as it is in his photos. He would scan the room for plastic objects (plastic is his enemy) and without being told, the (sensible) children would make them disappear. At some point I might get defensive about my messiness and point to the dog hair on the floor. Then he would get defensive and without really saying it he would make it clear that the dogs, well are the dogs and are immune to prosecution. I am in a constant state of bemusement at how a man so affected by the visuals around him is so tolerant of creatures so utterly incapable of sustaining those visuals. My only answer: we are all a muddle of contradictions and my husband is no exception. At some point someone would cry and someone would quickly say “it’s not my fault”. There might be an unexpected visitor popping through the back door, Sasha our Russian builder giving us an update or Monsieur Teyssier bringing flowers. All in all not quiet at all. But that’s where relativity comes into the picture. Not quiet but quiet COMPARED to the last few weeks of back to back workshops. Quiet compared to the night we had five extraordinary Mexican ladies enjoying a civilized scallops and cauliflower mash dinner in the green room while in the kitchen a band of brothers, Matt & Oskar (see the meatball challenge), Dewey Nicks, his assistant Henry, Oskar’s assistant Wilfried, Oddur and Tim our musician/gardener grilled every meat known to man and later, I am told, burst into song. And that‘s not to mention the children or my wonderful mother-in-law Johanna ghosting around, picking the best of everything. After nights like that. After weeks like that. Going back to just being a big family with lots of dogs feels oh so quiet and oh so good.





Of aging fruits and vegetables

And what have I done with this quiet time. Lots of walks and drives around our new neighborhood. A time to test our new car monster (confession here – I don’t drive… umm, I don’t know how to drive, it’s a long story), a Land Rover Defender posturing as a Hummer with a dubious past in the desserts of Africa. The vineyards are all springing to life, the roses are coming out. Tim is advancing in the garden and we’re having spinach and kale every day. But a side-effect of having a kitchen go “quiet” is all the food that’s left and needs cooking … urgently! The stacks of asparagus and artichokes, apples and fava beans and chard. We always have generous piles of food but lately they’ve grown into mountains. A whole gang of senior citizens reminding me every day of their worth. “We’re not going gently”, “we’re not going gently into that good night” they’ve been buzzing in my ear. And I listened and I cooked them all. The aging apples ended up in a sauce paired with pork chops, the asparagus was served as soup. Many artichokes took to the stage disguised as a risotto. And the chard, this time the chard was the hero, the leading man. Last week-end I made some potato and chard galettes, we’ve used it for my next ELLE recipes (I contribute every month for French ELLE, it’s called ‘Fiches Cuisine‘) but since Easter (and yes I know I am late sharing this recipe) I’ve made this Italian Easter tart from a recipe by the ever-inspiring Angela Frenda (she’s the superb food editor-in-chief for the leading Italian newspaper Corriere della Sera) at least twice a week. We’ve done if for the workshops, I’ve done it in my spare time, along with an Artichoke soufflé I can’t think of a more perfect spring lunch. Talking of spring, it always warms my heart to go to a market and see fresh strawberries at this time of the year. At first they come from foreign lands but then the day arrives where the sign next to them says FRANCE and a few days or weeks later I don’t even need a sign because the lady selling them is my neighbor and I know she has the finest strawberries I’ve ever tasted. Of course fresh strawberries taste best just like that, how they were born, maybe with a little cream. But after a little while one gets more creative and voilà, an ice cream is born.






You can’t win’em all.

Today is a special day, my husband’s birthday. We’ve had 4 children together in 10 years and altogether we have 7 between us. I think that’s a decent crop, I’m happy with it and I’m done. I’m sooo done! But yesterday my mother-in-law dug an old photograph out of her suitcase, it’s her grandparents, Ingveldur and Olafur, and their 10 children. Some people say that my husband, Oddur, inherited a few of his great-grandfather’s looks and character. I can see that, up to a point. The cheekbones, the encyclopedic memory, the fondness for making children. The hairstyle, not so much!

My darling I just want to say this. Happy birthday, I love you. Some records are not meant to be broken.







Chard & egg pie/ Torta Pasqualina

This delicious pie is adapted from Angela Frenda, the food editor-in-chief at Corriere della Sera. It’s a typical Italian Easter pie, some call it the Easter cake. There are many variations of this recipe, but I fell in love with Angela’s version. Here’s a plus, you can even see her make it here. Isn’t she lovely?


350 g/ 12 ounces Swiss chard/blette
150 g/ 1/3 pound Ricotta cheese
50 g/ 1/2 cup Parmesan cheese
20 g/ 1/4 cup Pecorino cheese
2 puff pastry sheets, 230 g/ 8 ounces each
5 eggs
Salt and pepper to taste

Rinse the chard and cook in a pot of salted boiling water for about 8 minutes. Drain and squeeze out all the water, as much as possible (this is very important or the pie will be soggy). Chop into strips.

In a bowl, combine the ricotta, one egg, Parmesan and Pecorino cheese. Add the chard and mix all the ingredients together. Season with salt and pepper.

Line a rectangular baking/cake pan with the pastry sheet. Prick the base a few times with a fork and fill with the chard mixture .

With the help of a spoon, lightly dig 3 small holes so you can crack an egg in each one. Cover the pie with the second pastry sheet and seal the edges with the eggwash. The eggs will cook in the oven and set beautifully.

Brush the surface with the egg wash. Bake in a preheated oven at 180°C/350°F for about 40 to 50 minutes.


Strawberry ice-cream

Even though I have an ice-cream maker, I love the simplicity of making a quick and easy ice-cream, no churning needed – all you need is a bit of time in the freezer. I have recently started to experiment lots of different recipes (getting ready for summer), and the results have been marvellous. Ice-cream forever! ps: you can leave little chunks of strawberries if you wish, but I prefer without, it gives a creamier ice-cream)

350 ml/ 1 & 1/2 sweetened condensed milk/lait concentré sucré
240 ml/ 1 cup heavy cream/ crème entière
400 g/ 2 cups strawberries, hulled
50 g/ 1/2 cup confectionner’s sugar, sifted

Place the strawberries in the food processor and blend till smooth.

Whisk the cream until light and fluffy. Pour the condensed milk and strawberries. Add the confectionner’s sugar and mix well.

Pour the mixture into a glass container, cover with a lid and place in the freezer for at least 6 to 8 hours.

Processed with VSCOcam with hb2 preset

195 thoughts on “Oh So Quiet in Saint Yzans

  1. Bonjour Mimi, pour la glace, est-ce que la crème doit être montée comme une chantilly, aussi ferme ?
    Une fois que l’on ajoute le lait concentré et les fraises, puis le sucre, on continue à mélanger au Kitchen Aid ou plutôt à la spatule pour que la crème ne retombe pas (le fameux “mix well”, ou bien carrément au blender peut-être?
    Merci beaucoup 🙂 !

    1. Bonjour, Pour la glace, je passe les fraises au blender. Je monte la crème, il faut qu’elle soit épaisse mais pas ferme comme pour la chantilly. J’ajoute le lait concentré, le coulis de fraise puis le sucre glace (tamisé), et je continue de mélanger au batteur (kitchen Aid) pour 30 secondes environ. Et puis c’est tout! Je verse ce mélange dans un bac à glace (je préfère le verre au plastique), et hop, au congélateur pendant quelques heures! Bonne dégustation, Mimi x

      1. Hello, Mimi. Je dois tomber du ciel, mais je pensais que le verre ne pouvait pas être mis dans le congélateur! Suis-je complètement ignorante ou bien est-ce un verre spécial? Merci et bonne soirée.
        Love from Slovenia

      2. My French is just barely good enough to understand that this is an answer to what would be my question about the ice cream. Would you be so good as to translate this response to English? I am so thrilled to finally have an ice cream recipe that does not involve an ice cream maker. I’m looking forward to many warm summer days with my two young boys, getting sticky from ice cream and playing in our kiddie pool!

  2. c est toujours un nouveau plaisir de vous retrouver, pas seulement vos recettes,mais tout ce qui fait qu avec quelques paroles vous nous offrez de bons moments dans une journée où l on vous lit.
    Merci et à bientôt

  3. The wonderful way you described life in the kitchen, with the kids/dogs/music and setting are great!! I feel like I am there and also funny about your husband’s eye for framing the picture and removing object that don’t fit. I loved the photo of his Grandparents with kids. A very healthy good looking lot with HAIR!
    Another charming post and that ice cream is on the schedule for my weekend lunch with my family.

    1. Hello Sarah, It’s always a pleasure to share! Oddur always jokes with me, when he grows old he will have beautiful grey hair! 🙂 Enjoy the ice-cream recipe – I have many others to share! Mimi x

  4. Congratulations! Life back to ‘normal’! Happy Birthday Oddur. Dogs, a necessary part of family life, and even more so if they’re a breed whom consider themselves part of the family – eg staffordshire terriers, fox terriers and schipperkes. Lots can be forgiven or overlooked if one can flick the culprits to the dogs! Oddur, the grand champion dog of this year’s Sydney Royal Dog Show was a really stunning smooth coat fox terrier. something like 10 years old, but superb. Wyninebah Lex Luthor (Lexi). I saw her in action – a standout! They are a particularly special breed and really photogenic. My brother had two, and one of the many joys of the manger site is the dogs! We have schipperkes, whom I describe as being like a Belgique fox terrier equivalent! Active, intelligent, inquisitive and part of the family, although not really photogenic. Too much black, they need the right background.
    And then the there’s the frustration of finding French strawberry plants in Australia – still working on that one.
    Always a pleasure to find a post on your site – may the joy continue!

  5. Dear Mimi, I’ve never made ice cream before but you have made me want to try now.

    We never get too many fruits from our garden because our dogs steal them. They literally climb up our trees to get the figs, the plums, and now the kiwis (which are easier for them to reach). It’s just too cute to watch !

    7 kids altogether, congratulations ! We’re just starting our family and there will be a baby by the end of the year. We are over the moon already and dying to meet our little one. Who knows how many babies we’ll have?

    xxx Alice

    1. Ma chère Alice – congratulations! I am so happy for you – your family is expanding! Wishing you a wonderful pregnancy – I am here if you need any advice! Enjoy the ice-cream… made another one, lemon & saffron for ELLE (coming soon later this month), it’s the best lemon ice-cream I’ve ever had! Big hugs, Mimi x

  6. Another lovely post, so appropriate for the warm weather that has crept up so suddenly here in New York. I’m hoping your workshops will carry on through many years to come…bucket list for moi! Xo

    1. Thanks! Been loving the workshops, it’s been a treat meeting people from all over. We’ve had some magical evenings, lots of fun cooking, drinking, laughing. I hope we’ll meet someday! Mimi x

  7. Hello Mimi,

    I think among all these photos on your blog, the last one in this post is my favorite 🙂
    Happy birthday Oddur!
    Wishing you all the best,


  8. Oh my, I was smiling reading about your quiet home. My daughter, my middle child, just left here after a long visit. I love Kerstin and absolutely love spending time with her and wouldn’t change a thing, but my three granddaughters, ages 5, 3 and 1, are like a tiny, sweet, whirlwind of activity. I’m still picking up and putting away toys and games. Whoa Nelly! Suffice it to say that I got absolutely no work done and now I’m behind preparing for the art show and have to put in double time to produce enough paintings! But each time I read the read the posts on my blog and see their sweet faces, I wouldn’t change a thing.
    Happiest of birthdays to Oddur. (Loved his selfie on Instagram!) And many happy returns of the day. Hope you have a chance to sit down for two seconds together and have a nice cup of tea in all this business.

    1. Bonjour Veronica! Thanks for your kind wishes – Oddur and I had a lovely day, followed by a family dinner with everyone. I can just imagine the joys of having grandchildren, seeing your own kids in them. One day, one day… Hope you are well. Hugs, Mimi x

  9. I do love the hair cut though 🙂
    My grandmother from my mother had 11 children and my grandmother from my father’s part had 9. I’m an only child and that is why I know I could never have only 1 child.
    I do hope you find your rest between all the workshops and extra work and that you savour every moment of that ‘quietness’.

    1. Hello Su! Yes, that haircut… At least I know my husband won’t be going bald! 🙂 Oh I have been savouring the quietness – it’s the perfect time to take long walks, watching the vines grow and smell the fresh air. Mimi x

  10. Hi Mimi………Thank you for sharing your life. So many adventures. Yes, I also apply the theory of relativity. Enjoy these moments of riches, xoxo Mary

  11. Mimi, my heart swells to hear your tales! I only have four children- not many by your standards! But two of them are twins and I know what you mean- some records are not meant to be broken! I love your little tales of family life- superbe x

    1. Bonjour Corrina, 4 children, that’s fantastic. What I love most are our big family dinners, filled with all sorts of talk, laughter, mini-kid-crisis, love and fun! The best times are always around the dining table. Have a wonderful day, Mimi x

  12. I am sitting in my quiet kitchen enjoying some coffee making a list, a long list of things to be done. Both boys are off to school and I am missing the noise they make.
    Your post today made me very happy in knowing a quiet kitchen isn’t always so quiet and that is wonderful.
    You help inspire my day to be full of joy, good food and family. Enjoy the birthday and best wishes always. Cheers!

    1. Thank you sweet Jennifer – you kind words are like music to my ears. I am having breakfast right now, baguette with butter and apricot jam, enjoying a quiet morning and listening to Louis Amstrong ‘Summer song’ – have you heard this song? You should! It’s beautiful and heartwarming. Enjoy the recipes. Bonne journée, Mimi x

  13. Ooh I’m excited for the Chard Pie! We grew Swiss Chard for the first time this year and I’ve been stumped on what to do with it all.
    I couldn’t agree more, homegrown strawberries are the best. Terribly easy to grow since they have taken over our gardens, and I mind very little 🙂

    1. Bonjour Lauren, Can’t wait for you to try it! I love the bitter side of chard, it goes so well with eggs and all the delicious cheese in the pie. Another good recipe for chard is a chard gratin – very similar to my asparagus gratin recipe on the blog – bechamel, grated cheese, all bubbly and golden. Enjoy! Mimix

  14. Hi Mimi, always a pleasure reading your stories with my cup of oolong tea, love and enjoy this moment.
    Gorgeous photos and amazing recipes
    Happy birthday and best wishes to Oddur.
    Rowaida xoxo

  15. Oh, happy birthday to Oddur! We are celebrating the 5th birthday of my smallest son Jonathan today, too… 🙂 And concerning the “quietness” – that’s exactly how I feel when recovering after one birthday party after another and events like the confirmation of my oldest daughter Sophie, that we were celebrating last sunday.
    Many greetings from big family to big family – like always from far away Germany…

  16. Any word on the Summer restaurant? We will be in Medoc with the family in only 7 weeks!

    1. Hi Carl – the restaurant/salle des vendanges is ready on the 18th May, at least that’s what Sasha (our builder) says! 🙂 We’ll set a few things up and we should be on track for this summer. See you soon! Mimi x

  17. Your kitchen sounds like it’s the heart of your home…so many wonderful things happen there. I bet you wouldn’t trade the mess and the noise and the dog hair for anything, I surely wouldn’t.
    I’m always in awe of all the beautiful vegetables and fruit you have. Really, they’re like art in your kitchen. Your markets must be fantastic! Ours are just opening and I have all my baskets ready.
    Happy Spring to you all and a very Happy Birthday to Oddur!

    1. Happy spring Sarah! The kitchen is the heart of our home, I spend most of my time here. I love that feeling when I still feel new to my environment, the bliss is still sinking in… I am in awe of my old kitchen. There’s so much history here, I can feel that old magic feeling, thanks to Plantia who lived here once upon a time, she’s a big inspiration for my new book (which I am writing right now!). Thanks for your birthday wishes! Oddur had a great day. 🙂 Mimi x

  18. I think you’ve done brilliantly with the new house, new baby and quite a few workshops!! No wonder you want a bit of peace (well sort of) – The strawberry ice-cream is next to try! Happy birthday to Oddur (i think he should really grow his hair like his grandad, tee hee!!!)

  19. I just about burst out laughing at the records that are not meant to be broken part of this post! Indeed, at this day and age I wonder if it would not be such a hard thing bringing forth ten children into the world, one that already seems so over populated… but I am sure there are people quite capable of doing it, and what’s more, foing it perfectly well, making it all seem achievable and easy and right. The pie sounds just up my alley, with so much cheese, and eggs, and chard, I am quite of a mind to try that one. And am also quite amazed that you do ice cream just like I do it!! The cream and the condensed milk, nothing can beat that, as far as I am concerned. Ever tried making a coffee ice cream that way, by adding a reduction of coffee and sugar brought to a boil over a medium heat? To die for!

    1. Hello Miranda! It’s incredible to think big families were a normality years ago – there must have been a lot of pressure for the eldest kids, especially daughters – they must have had far too many responsibilities…Enjoy the chard pie – it’s delightful and so delicious. Most important part is to squeeze out all the water, or the pie will be watery. Enjoy the ice-cream – it’s delicious and so easy. Will try the coffee one – sounds divine! Thank you. Mimi x

  20. I will come to FRANCE when I do not know but I have PROMISED HEATHER from the blog LOST IN ARLES that I will come to teach her to drive!Now we can ADD you TOO to the CLASS!How I would love to teach you both to drive on the dirt roads of France in FROCKS worthy of a photo.IT’s my GOAL in LIFE now. As you have taught me so much with your blog and beautiful book!XOXO

    1. Oh, dear. Mimi? I think we are in for it now. Already, La Contessa has been plotting to teach 45 year old me to finally learn how to drive and now that she knows that you could be a willing victim – I mean student – as well it will be too tempting for her to resist. I can practically hear the wheels turning in her mind from here!

      So best to get ready. Trust me, there is no way of saying “non” to this wonderful woman once she decides on something…

      And as always, sending a heart-felt thank you to you and Oddur (Joyeux Anniversaire!!) for all of the beauty and inspiration that you bring to us.

      With my Best from Provence,
      Your fellow non-Driving Adventurer,

      1. This is hilarious!!!
        Sorry, but I had to interrupt this post.
        Amazingly, I too know of my dear friend La Contessa’s plan to come to France to teach Heather in Arles to drive and now the truth is out………Mimi doesn’t drive either!!! Well Well!! All I can see are tiaras or turbans (she loves both), gowns, pearls…..big pearls, dogs, cats, kids…….all piled in the Defender!! Oddur, get the camera ready!!! xx Anita

  21. What a very real post, lovely! The photos are amazing as usual and the monster truck and haircut, extraordinary, haha!

    Strawberry sponge with strawberry buttercream was my favorite birthday cake as a little girl. Love the creative ice cream experiments – I do the same. Will try this my way with coconut cream!

    1. Bonjour Ellle, So happy to hear you enjoyed the post. Mmmmm, I love the idea of coconut cream – I will have to try a few recipes and make coconut ice-cream – I looooove coconut ice-cream. Enjoy the recipe! Mimi x

  22. Lovely post, as usual. My great grandparents( Victorian, Scotland) had 11 children they described as 9 sons and two tragedies, those ,of course, were the girls!
    Making the ice cream, so simple and beautiful.

  23. I just started following you You are my first. I am in love with your recipes and photos. Everyone seems so happy in their every day life it is so nice to see.
    Thank you

  24. Happy Birthday Oddur! The old family photograph is wonderful. I am a professional genealogist, and old photos are my particular love. Thanks for sharing, and you are right about the hair.

    1. Bonjour Tina – what a lovely job, it’s fascinating. I would love to go further into research with my family – I have so many roots from France, China and Poland. Enjoy the recipes, Mimi x

  25. How wonderful it must be to have your kitchen back! I can only imagine how quiet it feels – furry dogs, noisy kids, finicky husband and all! I have to ask – what is that furry/feathery creature in the photo to the right of the wine glass? A heritage chicken? I’ve never seen anything like it! :0

    Enjoy the birthday celebration!

    1. Hello Rebecca! Oh, it does feel good to have a bit of quiet time. I love the balance – it’s so exciting to meet people from all over, and in-between a bit of quiet time to rest and reflect, and most of all, spend quality time with the family. Regarding that feathery creature – he is hilarious. I have absolutely no idea, but I do know he had good feathers! Bonne journée, Mimi x

  26. oh, désolée…dans mon premier message, j ai oublié de souhaiter “Joyeux Anniversaire” à votre époux Oddur!
    Une foule de futures belles années à venir

  27. What a great read, I so enjoyed this. Kitchens are meant to be noisy and full of life, ours is! I have had five children in ten years with my husband and there is never a dull moment here, indeed if things are too quiet, we wonder what mischief is being planned! I am sure you know that feeling! x

    1. Hello! Oh I do know that feeling – when it is too quiet, someone is hiding with an ipad (not sticking to the rules!), one of the girls is going through my make-up bag… the list goes on and on! Enjoy the recipes and wishing you beautiful weather! Mimi x

  28. I was just wondering what to do with all that chard. Thanks!

    But oh, poor grandpapa. He looks a little befuddled, bemused, on-the-verge, perhaps wondering how he came to be in the middle of that bevy of beautiful kids!

  29. Dearest Mimi,
    The love of my life (Yzans, not Jeffrey) is snuggled up next me by the fire as I read your recent post…… Exhale, April was truly everything you said it would be…. Back to back!!! Missing all of you very much. I go to your pages for comfort in knowing it is all real, and it looks like we will be returning to the little yellow house end of July…. Hoping to stay until mid September. Yzans gives you away wherever we go, people stop & stare, then say ” You should know about Mimi Thorrison and her family, her husband the children the cooking! They have many dogs just like yours! They extoll your talents, beauty, wit and charm and then suggest I get on your blog list…..
    We just smile and say “Oh yes, we shall! Excellent idea!!!!, Bonne Anniversaire Cher Oddur
    And many many more!
    Xo Linda, Jeffrey & Yzans…….
    P.S. Oddur is of course terrifically handsome, but his Grandfathers hair! Can he grow into it?

    1. My dear Linda, we miss you! So so so happy to hear Yzans is well. Every once in a while Oddur says “I can’t believe one of our dogs is in Seattle!” with amusement. Your name pops up all the time during our workshops – you are a pioneer woman, a bit of a hero really! The dog the house, the vineyards, you are setting an example 🙂 I can’t wait to see you again, and start the works on the house and vineyards! Thank you for your birthday wishes – Oddur had a great birthday. See you soon, Mimi x

  30. Bonjour Mimi,
    I adore making simple ice cream and found a decadent recipe (in a mysterious cookbook) using heavy cream, separated eggs and liquer (or any alcohol which keeps the ice cream from forming crystals while freezing:)
    The recipe indicated you should sing a song of seduction while folding the ingredients together! I’m not certain the singing works..but the texture of the ice cream is truly amazing with the addition of 2 tbsp of alcohol!

      1. It’s an Italian recipe from a book I came across called Titania’s Guide to Magical Feasts.
        I have two copies (cookbook obsession;) Shall I pop one in the mail to Saint Yzans?
        My husband still chuckles over a memorable moment when we served
        this ice cream to some extremely boisterous dinner guests. They all fell silent after the
        first bite and stayed that way for several more spoonfuls! Desert was deemed a success!

  31. Amazing photos, as always. Beautifully written, as always. I only have two kids but I think I know what you are saying about being done;) May I ask, where are your flats from? And when do you find time to find all your exuisite clothes (I’m a bit of a fan of your style . I read your blog as a fashion and interior design blog, too;)).

    1. Thanks so much for your kind words! My ballet flats are from Porselli (it’s a collaboration between APC and Porselli – you can check it out online on APC). As for my clothes, luckily I can spot a good dress anytime! Mimi x

      1. Thank you for answering! You are so kind, replying to all our comments! This shows you also have a kind personality to go with your talent and looks!

  32. Mimi + Oddur,

    Another pleasurable read and stunning visuals in your blog post. Funny how I found you in a Vogue magazine right as my obsession with Icelandic and French culture/cuisine was peaking.

    Always a joy recreating your recipes with my Italian spouse. We’re always so pleased with how they come out.

    Lots of love to you and your fur babies (another thing we have in common)
    xx Courtney + Joseph

  33. In a galaxy of beautiful stars, the shot of the chard & egg pie is an especially bright light. Makes me want to make it, bake it and share it. Thanks for the honest reports on fine, organic kitchen life with family.

  34. Querida Mimi, que alegría disfrutar de una nueva historia,de las bellas fotografías y de las anécdotas cotidianas. Cierto todo es relativo, depende del momento ,del estado de ánimo… He visto la video receta de Angela y és encantadora, si tenía alguna duda ha quedado resuelta. Mañana cocinaré la torta Pascualina, estoy deseando hacerla. El helado de fresas parece fantástico. Muchas felicidades a tu marido,soló deciros que formaiis una pareja maravillosa. Tengo tantos deseos de conoceros…una pregunta Mimi, ¿hablas español? Un gran abrazo.Rosa.

  35. Je crois que à chaque fois je te dis que les photos d’Oddur sont merveilleuses mais j’oublie te dire que ton écriture est magnifique aussi ! C’est pour ça que tout les deux c’est parfait ! Joyeux Anniversaire à Oddur et profiter de cette calme relative 😉
    Je veux essayer de faire le pie ! J’ai un pot de ricotta au frigo, il me faut trouver les blettes! J’adore les recettes simples des glaces comme celle ci, j’en presque la même !
    Bon semaine Mimi ! x

    1. Oh merci cher Eva! Oddur a pu profité d’une belle journée ensoleillée, nous avons passé de bons moments en famille. J’adore cette recette délicieuse aux blettes – régalez-vous! Mimi x

  36. Its just about the hair, Hudson’s hair not great grandpa’s. Does it fall in his eyes when he runs? How do you get that floppy boys hair cut without going blind? My 9year old Will would love to know.

    1. Hudson is really into his hairstyle, and loves splashing a bit of water to make it ‘cool’. I am planning a haircut for him though… he’s never too happy about it but I am! Mimi x

  37. My best wishes for the most talented lifestyle photographer I have ever seen around the Blogosphere.
    Happy Birthday, Oddur! You have a wonderful family by your side!
    ( I guess I should not say that all the time… it is so wonderfuly obvious!)

    All the very best,

  38. Bonjour Mimi! I hope you have enjoyed your well deserved break and time spent with your wonderful family! 🙂 Happy Birthday dearest Oddur! May you be blessed with many many more! xo, Dana & Kev (a.k.a. The Dude :)).

  39. Bonjour Mimi,

    Another great entry and what gorgeous photographs. We are about to embark on an adventure a bit like yours. My husband and I are leaving Los Angeles for a dream property in the Dordogne.
    We will have to compare notes. I am so excited about it!


  40. I can’t tell you how much I enjoy your posts and the images. I’ve got to see it and experience it in person some day. Maybe this fall… It’s a must. Very best wishes from Southern Calfornia. Enjoy your spring.

  41. This post was just lovely!!!! A lovely blush and a rosey but honest outlook. I loooooove your writing. It feels like a fresh slice of life. Strawberry flavored of course. I will definitely make these recipes as they are so divine and so is your family. Happiest of birthdays Mr. Oddur and may your life be blessed with sweetness and constant contentment despite the craziness. Ah, but it is the craziness that give life the spice it truly needs.

  42. Bonsoir Mimi,

    Been a while since I’d last read your blog (sorry!) but glad to read something so lovely and nice like your blog. Strawberry ice among one of life’s simplest pleasures and checking out family history through photographs. I don’t drive either, prefer to walk. Glad everything great and you’re getting some peace and quiet. Bon Anniversaire Oddur! xo

  43. Happy Birthday to Odder!

    These recipes look delicious! Can’t wait to try the strawberry ice cream! Yum! I don’t have an ice cream maker, so it is great to see one would not be needed for this! Thanks!

  44. Happy birthday, Oddur! I do hope you savour the lovely quiet moments en famille, and recharge your batteries every now and again, Mimi. Take care. X

    1. Bonjour Zelda, I always enjoy quiet and quality tile en famille – especially today – it’s Mother’s day (not in France) but in uSA and Hong Kong (where my mother lives), so we are celebrating too! Big hugs, Mimi x

  45. Hello Mimi, Always such a delight to step into your world.
    How wonderful that your workshops have been a surround sound of tales and laughter, and of plates and pots clanking, how else could you now savor the “quietness” of your home.
    Thank you for sharing the beauty of family life, especially those moments anchored in the kitchen. Pura Vida!
    The Torta Pasqualina, along with that catchy little tune, ‘am gonna knock on your door, ring on your bell,tap on your window too.. would certainly transform an ordinary picnic in the park into a wonderful Sunday outing…can’t wait.
    You have no idea how I needed a deep breath of inspiration, merci!!
    Be well…

    P.S. great photo at the end, tribute to family.

  46. Hi Mimi,
    I am so happy when you have this new post ! Have been waiting for it 🙂 I read slowly so that I can imagine the story of your life. Can’t wait to try the ice cream recipe!

    Your big family really inspired me and my husband to have more children 🙂 it is always the best to be surrounded with kids, good food and family.

    Looking forward to your next post! Have a great day to you and your family 🙂

  47. Dear Mimi,
    I am actually sitting here with tears…your post was lovely…and for some reason it hit some emotional cord in me. And yes I agree some records should not be broken…THANK YOU again for writing about the blessings of family and friends and food…what a Special Lady you are Mimi…and what a Wonderful team you and Oddur make…I can’t wait until December 9th…❤️

  48. Did a disavowed child accidentally surrender homemade puff pastry at the feet of the beasts? Make a wish, no child of mine, rezept for puff pate in the next book!

  49. Dear Mimi,

    Really good photos and good stories as always! And especially your photos are extremly professional. But May I ask you something? I just wondering what Camera and Camera lens you use! Of course I know those photos came from your technic not only camera 🙂 But I’m bit curious about what model you use! If you reply me, I’ll really appreciate about that! Happy nice week Mimi! – From Kim in Berlin

  50. Dear Mimi, I have followed your beautiful blog for quite some time and wanted to send you a quick note saying how much I enjoy the mix of photos and words. I worked in Italy for quite some time and even though you are in France, the spirit of the land seems to be the same. When I read your blog I am transported back to a time when I managed a cooking school on a farm in Umbria. Now I am in Australia but those memories linger and are enforced through you. Many thanks Elisa

    1. How lovely Elisa! I can just imagine how lovely it was to manage a school in Umbria – beautiful memories I bet! Wishing you a beautiful week-end. Mimi x

  51. Hello Mimi and Oddur, it’s a beautiful time of year. The morels and asparagus are out, there are many fresh farm eggs and for us, the iris’ are in bloom as are the trees. Wishing you a very happy and peaceful spring.

  52. Torta Pasqualina is really a classic recipe, I’m happy you’ve discovered the own recipe by Angela.
    Simply fabulous photos, as ever.


  53. Bonjour Mimi,
    You tempted us with the photo on Instagram and now we have the recipe!!!! The chard pie looks sensational Mimi. I can see why you’re returning to this dish regularly.
    Merci beaucoup
    Anita xx

    1. Merci ma chère Anita – I hope you have tried this recipe – love it. Happy Mother’s Day! Love, Mimi x ps: will soon share the lemon ice-cream recipe too. 🙂

      1. I’ll be here waiting for it Mimi…..lol.
        I do hope you had a wonderful Mothers Day yesterday…………I certainly did.
        xx Anita
        p.s. La Contessa has already made the Chard Pie and the Strawberry Ice-Cream……….Better rise to the challenge!!!!

  54. Oh, Mimi,I like so much reading your posts! One day (I promised it to myself) I will offer myself (if nobody else thinks of it) a cooking class with you! Thank you for sharing your thoughts with us.
    Love from Slovenia.

  55. dear Mimi,

    Thank you for this post… I know what you mean when our busy routine seems quiet compared to when I have lots of translations to make! I wanted to take time to savour this post on the week end and I realized it has been one year that I was following your blog, our second spring in our country house… I love to see this new page of your life in Saint Yzans. the pictures seem familiar, yet different… And the children growing up, this blog is also a wonderful journal for your family!
    I hope you got my parcel with the book I had chosen for your birthday…
    And we may come to your restaurant in july!
    Loves from Paris,

    1. Oh one year already – thank you Cécile – you are always so lovely. I did receive your lovely ‘roman’ as well the the hairclips – one million thanks – I left you a phone message hope you got it? 🙂 A très vite – Mimi x

  56. Thanks for the lovely post! Your beautiful blog has become something I save till the weekend to enjoy with a cup of coffee, completely relaxed, sitting in a concrete jungle while imagining myself right there with you in that little town. 🙂
    Love, from NYC

  57. What beautiful photos ! Everything looks so beautiful and oh, so perfect!
    I enjoy your writing and your recipes so much. I’m going to try the pie, it looks great!
    Thanks for sharing it with us!

    1. Thanks so much Ana, I am delighted to hear you enjoy the blog! Enjoy the pie recipe, and don’t forget to squeeze out as much water as possible (from the chard). It’s delicious. Best, Mimi x

  58. Bonjour mimi

    Habitant comme vous dans la region ,je souhaiterai participer a un de vos ateliers culinaires
    Quelles sont les modalites de reservation
    Est il possible de vous joindre telephoniquement
    Par ailleursproposez vous une table d hotes
    Je vous remercie de l attention portee a ma demande
    Belle soiree
    Marie france koltes

  59. Hello Mimi,
    I have enjoyed with the proposed menu. Last week I have been in Galicia to celebrate my father’s birthday and we had a chance to prepare, it’s a delight to eat outdoors on a sunny day.
    A while ago I have been rereading the post again, is your orchard that seen in the photo next to the sundaes? (If so, congratulations, onion plants (?) are very high, looks like a very nice orchard. I am struck because until recently it rained heavily and there was no good temperatures for plants. Congratulations!! (Tim must very good gardener). A big hug to all of you (and especially for Oddur for his birthday)

  60. Dear Mimi…

    it is always a pleasure to receive your posts… though i´ve never tried to cook your recipes, hope one day i´ll have the chance to do it and enjoy all your magic!
    now i have the chance to see your tv show on my country (mexico) but your pictures always give the perfect taste for my sight… XOXO

  61. Dogs! What else can one say. We love them, invite them to our table, sometimes the end of the bed, but our life is richer with them around.
    Love your posts, food & humor Mimi.

    Love to you all!


  62. Mimi, I made the strawberry ice-cream yesterday with the kids and we love it, so easy and quick. So happy the French strawberries are finally here 🙂 my eldest son doesn’t like strawberries and wants a chocolate/vanilla/mint/caramel version. Please share any other ice cream recipe you know!

  63. I love reading your posts, always to honest and straight to the point. I can only imagine what a lively affair your kitchen must be. Thank you for the simple ice cream recipe! Will definitely be trying that out this week. Can’t wait to see what other sweet treats you have in store for the summer.


  64. Bonjour from Greece! The family in the old photo strongly reminds of yours. And your husband does look like his grandfather a lot! (I wonder if it’s the ambassador Oddur told us about in a recent post.) Your recipes taste lovely as usually. Though perhaps I would make the icecream with fresh unsweetened milk and lots of ripe strawberries. (A matter of personal taste.)

  65. Ahh yes… I am also “very done” having babies although it’s such a beautiful time! My husband also once in a while hints at it but I suggest to adopt! I believe somewhere in the Torah God suggests it is a duty to have 2 boys and 2 girls. Between the two of you, you’ve done well! 🙂

  66. Greetings from Denmark 🙂
    I love your blog! It´s so beautiful and full of love to good food and the good life. Beautiful, beautiful photos and lovely atmosphere. Thank you for lifting my spirits! 🙂
    Best wishes, Connie

  67. Aaaah, a Defender! I had one some years ago, but my husband sold it. The kids and I cried our eyes out, we loved it so much. Enjoy riding the rough and tough way. We are still always happy whenever we see one 🙂
    Love Christine

  68. Thank-you again for such lovely words and photos. While they are inspiring, and slightly daunting, the content is lovely. Just perfect no matter what my state of mind.
    I do love my cookbook; is something else in the works? …a complelation of your blog notes and photos?
    Enjoy your day,

  69. Mimi, I left a previous comment on your lovely blog but failed to mention I gave your name to Pillivuyt USA/France and recommended you as the face of Pillivuyt USA & France. I had a meeting with Alice Title in Los Angeles and she was very happy to receive info on your blog and stunning cookbook. Hopefully she contacts you soon! All the best, Rié

  70. Ah, so this is what paradise looks like in France. Beautifully shot and amusing posts. I’m living a Balinese version, so I can’t complain 😉

  71. Hi Mimi, I have just discovered you and am thrilled. I feel like I fell through a rabbit hole and there you and your blog were. I have loved reading your blog so much I’ve shared it with several food minded friends. Yesterday, was Memorial Day in the states, and I served your strawberry ice cream with my Torte di Nonna. The reviews were 100% and I had to share the recipe on the spot! One of my girlfriends brought me a dozen eggs from her farm, so guess what is next? the Chard and Egg Loaf. Can’t wait to try that one too. I’m going to experiment with the ice cream recipe (it was soooo easy), and try Meyer Lemon! I’ll let you know. In the meantime, Happy Spring to you and your family.
    Buon Appetito!

  72. It is way to quiet in Saint Yzans. I am missing your voice. I know, we are being selfish, but we need this voice in our lives.

  73. That strawberry ice cream looks delicious. We love to go strawberry picking in the summer. My son has an ice cream maker that we use, but it is nice to know that you can make ice cream without it.

  74. Bonjour Mimi!
    How have you been? I am missing your posts & thought I’d drop in to say hi 🙂 Hope everything is going well with the ateliers and summer plans are falling into place! I’ve just come back from an amazing trip to Japan and am now easing back into French bread 😉 take care and hope to read your posts soon! Bisous x Jasmine

  75. Merci Mimi for this delicious Chard and Egg Pie Recipe. I made it last week without Chard but with spinach and it was wonderful. My husband was delighted, though without meat 😉

    I also tried the Endive and Ham Recipe – it was delicious too.

    Thanx a lot for your inspiring dishes (from Germany)!

  76. Merci beaucoup! I made this in the morning and then we enjoyed it for dessert. C’était délicieux! I love that no ice cream maker is required.

  77. Bonjour Mimi!
    I just love your blog, and am eagerly awaiting the new redesigned one…however, I can’t imagine being more beautiful than this one 🙂 Your stories and photographs are so lovely, that I come back just for follow-up peaks over and over. Not to mention your cookbook is the best read! I read cookbooks for fun, but yours is my favorite. Looking forward to more.
    I made this ice cream last week, and I have to say its delicious. It was hard to let it sit long enough to freeze. Thanks so much…will try the lemon after vacation.
    I get 2 whole weeks in the south of France in august, and I hope I find it just as beautiful as all the picture you share with us. Your family and if are so lovely 🙂


  78. I love coming to visit your blog on Sunday mornings as I quietly sip coffee. It’s such a gift. Your writing is interesting and so very well done – and your husband’s photography is so beautiful! I had to comment on this particular post because I really love the photos in this so very very much.

    Anyway, thank you for putting our such wonderful content. It’s like a vacation for this appreciative New Yorker.

  79. Made yesterday your Mangopudding to Norwegian guests 🙂 very very good & highly appreciated ! Thank you!

    (Sorry that the photo of it can’t be attached:)

Leave a Reply to Monique Cancel reply