On Tossing Anchors and Clafoutis
How Kate Hill absorbed the soul of Gascogne and put it in (amongst other things) one of the most famous French desserts.
We are sharing this post on both of our publications. The recipe for the Clafoutis is free on Kate’s ‘The Camont Journals with Kate Hill’, and you camn read it in this post. We hope you will share our work and this recipe!
The shape of the roofs and buildings might be the only thing here in Gascony reminding me that I’m not at ‘home’. Does it make sense…
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