Mary Ann
I was travelling in Provence in early August with a group of friends. We were driving down a country road when we came upon a field of lavender that was surrounded with hedgerows of cherry trees. You know the kind with big, black, sweet Bing cherries. They are delicious and as you devour them, they stain your fingers and lips a dark red. We stopped the car to take pictures of lavender, but I ended up taking pictures of the cherries and tasting one or two. Scrumptious! It was Le Temps des Cerises – the time of cherries!

I did not know that phrase, but I came across it later in a book. The time of cherries is a happy time. Life is good. It was defined as the time in summer that is carefree and full of love. Since I was last in France, the phrase has morphed into a clothing line, restaurants, and wine labels. The phrase reminded me of our American catch phrase,” Life is Just a Bowl of Cherries” capturing that life is going well. (Did you know that phrase came from a 1930 song?)
One Christmas, I took the pictures of cherries that I took in Provence and framed them as gifts. I made a border in fancy script of Le Temps des Cerises, The Time of Cherries, Life is a Bowl of Cherries, and Life is Good that surrounded the picture. I put the photo on a small easel, and I then found glass cherries that I placed near the easel. A little bit of France with wishes for happiness.

When I visited Cynthia once, we went to the Oklahoma City Museum of Art to see their glass exhibits. Dale Chihuly, the Master of Art Glass, has permanent exhibits there. As a parting gift, Cynthia gave me a glass cherry that I place by my cherry photo. It is so Cynthia, and the cherry represents the happy time I had with her. It is always a reminder of her when I look at the cherry photo.
Since we are talking about cherries, let me share with you one of my favorite desserts, and it is French. Clafoutis is a fruit custard dessert that is like a flan with fruits. It is usually made with Bing cherries. Though, I have made it with peaches and pears and is equally as good. Just use the fruit that is in season.

Here is the recipe from the Linousin/Augergne (south central) region of France. I am not sure where I got this recipe so if I have stolen this from Julia Childs, please forgive me. I have seen several Clafoutis recipes online, so I am not sure any recipe is scared anymore.

CLAFOUTIS
1 ½ lbs. ripe black (Bing) cherries, not pitted (warn guests about the pits)
2 eggs
1 egg yolk
½ cup (4 oz.) sugar
2 ½ oz. butter, melted
2/3 cup of all-purpose flour
1 cup of milk
Vanilla sugar (vanilla bean in regular sugar) or 1 teaspoon of vanilla
Preheat oven to 400 degrees; wash, dry, stem the cherries
Butter an oven proof dish large enough to hold the cherries in a single layer. Place cherries in dish. Combine the eggs and the yolk in a bowl, add sugar, and whisk until the mixture is pale in color. Whisk in the butter. Sift in the flour and mix well, then add in the milk. Pour the mixture over the cherries.
Bake for 40 minutes @ 400 degrees or you could bake @ 350 degrees for 50 minutes until golden brown and a knife comes out clean.
Your house will smell delicious as the Clafoutis bakes. It is really an easy recipe and so French. You will have your very own Les Temps des Cerises, a happy time with friends and family as you enjoy the Clafoutis together. Bonne Appetite! Joie De Vivre!


















