What to eat on Boxing Day
When I started the francethisway site I intended it to be a hobby to keep me entertained during the winter evenings. Unfortunately I am an obsessive workaholic, and it rapidly became a full-time job, and more recently a registered enterprise.
This is good, I’m pleased how popular the site has become, but does have its downsides. Some of the sections of the site that I put together, well, rather hastily, now do very well in google, and get a great deal of visitors each day. Unfortunately the contents don’t always match up with expectations of visitors, and I sometimes lack the skills and knowledge to improve things.
One option I have is ‘outsourcing’. Now there’s a good word from my office days. An example is parts of the ‘French artists‘ section, which is in part written by commissioned authors (its still in progress so please don’t give me a hard time if your favourite French painter isn’t covered yet).
An even better option arose recently when a professional chef left a comment giving me a hard time about the recipes in the French food section (and rightly so, I’m sorry to admit). A couple in particular needed improvement replacing.
Well I’m pleased to say we now have super-duper recipes for coq au vin and boeuf bourguignon (perfect for your Boxing Day lunch) courtesy of Peter and Wendy Chapman who run a restaurant and chambre d’hote in the Pays de la Loire region. Book your visit early if you’re passing through their part of the world because you have to get passed the long queue of regulars coming back for another visit!
Meanwhile, if anyone else wants to contribute a recipe, article or feature on a subject related to France we would be very pleased to include it (and give you full credit of course). Just think of the warm cuddly feeling you would get from having hundreds of people around the world poised on your every word; enjoying your own favourite family recipe for their Christmas dinner; or booking your gite for four weeks in April…