When we did our trip to the Aveyron area my eye was caught by the name of a village-the unusual name of St Affrique. At first I thought it had something to do with Africa but it turned out to be named after  St Affre, who I believe was from this area. It turned out to be a very lively village, a small city, really, with many cafes and shopping areas.

A statue of St Affre in the small village where we stayed.

 I especially like this fountain in the town square. The village is in sheep country-where that roquefort cheese is made.

 A modern Statue of Liberty there. I’m not sure why.

Another one of those fading advertisements painted on the side of a building on which someone put their box of flowers.

  The first week-end of September a festival takes place in Aix called the Blessing of the Calissons. This a a sweet, sort of a mixture of a cookie and a candy, that originated in Italy but found its way to France and, in fact, Aix in 1474 at the marriage of King Rene. The calisson is made of almonds, melons, sugar, syrup and flour. It started being offered to the people on September first to celebrate the end of the black plague in 1630. Calissons are said to prevent sickness and evil and even if they don’t, they are very tasty.

Here is a display in a window with the calissons arranged to make a flower. They always come in a container shaped as a calisson.

I attended the festival on a sunny September day in Aix where the ceremony started with traditional Provencal dances with the performers in costumes.

The children were included in the dancing

Two of the musicians

A sort of maypole dance I’ve never seen in France before

After the dancing there was a parade to the church including these two men dressed as chefs carrying an old statue of Mary and Jesus. Notice they are missing their arms and that there are calisson shapes on the base of the sculpture.

I think this man is dressed as good king Rene

Some more chefs taking a container of calissons to the church to be blessed. Afterwards, free samples were handed out. I’m a big fan of almond flavor and loved the chewy candy.

 We had often driven by the entrance to a vineyard called Val Joanis and one day curiosity had us turning in. It was a much larger vineyard than I was expecting with vines stretching out in all directions over the rolling hills. The vineyard has a place for wine tasting and a very cute gift shop which I hear has wonderful things for sale at Christmas time. What especially charmed me was the garden out back.

 Every garden should have a scarecrow

Rosey apples

Cabbages have the most incredible colors

A collection of watering pots

 Every garden usually has some snails

Succulent grapes turning golden in the sun

Delicious pear

Cheerful daisies

 I love this row of decorated poles for plants to climb upon

Tomorrow, if it is beautiful!

One of my favorite French things to have is a kir. It is probably the favorite and most drunk apperatif that there is in France. It is always offered to me at the homes of French friends. Here in Provence there is also always Pastis, a licorice flavored drink, that you add water and ice to.

To make a kir first you put about a tablespoon of Cassis in a glass. Cassis is a very sweet liquor made of berries. Actually, you can use any kind of sweet liquor-peach is really good. Then you fill the glass up with white wine. It make a beautiful hot pink drink. To make a Kir Royal, you use champagne. This is my favorite way to have it. There is something about the sound of a cork coming out of a champagne bottle that just makes me happy–not because I am an alcoholic, but because it usually means you are going to celebrate something. I love looking at my glass of kir royal and watching the bubbles of the champagne rising from the top to the bottom. As I watch the bubbles,and the light slanting through the pink liquid, I think,  ”What a great life I have!”

Here is a photo I took. I’m not sure why I put the basket of peaches in front of the glasses. In this case we are using blanc de blanc instead of champagne. It is the same thing but you can’t call it champagne as it doesn’t come from the champagne region.