Il est dix heures.

It's 10 o'clock Sunday morning.  The sun is shinning and I'm sitting in my local park with a coffee.  I love mornings.  I love the fresh start they bring. Anything is possible.

I also love knowing that I have a big bowl of hearty French soup waiting for me at home.  All I need to do is pick up some fresh bread from my local bakery and I'm all set.  Parfait!

Navarin Printanier

Navarin comes from the French word for turnip, navet, and it was originally the main vegetable used in this dish, however Trish Deseine's version from her cookbook Trish's French Kitchen is the springtime version.  I realise it's not springtime at the moment in Melbourne, but it is in France and I'm pretending I'm French anyway so c'est la vie!