OUR FRANCE VISIT

CLIMATE IN FRANCE

• Summer: 25 c
• Autumn: 15 c and 8 c
• Winter: 6 c and 1 c
• Spring: 20 c

INCHES OF RAINFALL PER YEAR

• 38.8 inches.
• 986 mL.
• That's a lot of inches of rainfall per year.

THE LIVESTOCK

• Cattle are the most important livestock raised.
• Pigs are the second livestock raised.
• Poultry are the third raised livestock.
• By the way poultry are chickens.
• Except they call it poultry.

CROPS

• Barley (#1 leading crop used for making wheat flour).
• Wheat ( #2 leading crop).
• Corn ( used for making cornmeal to make bread).
• Rye ( #3 leading crop).

FRANCE'S CUSTOMS

• Armistce of 11.
• This holiday is for the surrender of Germany.
• All Saints Day.
• The Catholic churches honor fallen (dead) saints.

WHAT IS FRANCE'S RELIGION?

• France has the freedom of religion.
• But only 83-88% are Roman Catholic.
• They do all services in Latin.
• A full Roman Catholic serves is English then translates into Latin.
• It takes 4 to 5 hours to complete a service.

WHAT ARE 2 POPULAR DISHES IN FRANCE?

• A Baguette.
• French Macarons.
• Ingredients 1 3/4 cups confectioners' sugar 1 cup almond flour 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch of salt 1/4 cup superfine sugar 2 to 3 drops gel food coloring 1/2 teaspoon vanilla, almond or mint extract
• Ingredients For the broth: 2 tablespoons olive oil 1 cup onion, chopped 1/2 cup celery, chopped Salt and pepper 3 cloves garlic 1 bay leaf 8 peppercorns 2 sprigs thyme 1 pound fish bones Water to cover 1 cup white wine
• For the Bouillabaisse: Pinch of Saffron 1 cup leeks, julienned 3 cups tomatoes, peeled, seeded, and chopped Juice and zest of one orange 1 cup fennel, julienned 2 tablespoons garlic, chopped 2 tablespoons parsley, finely chopped Salt and pepper 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel, angler fish, cleaned and scaled 1 large lobster 1 pound shrimp, peeled and deveined 1/2 pound mussels 1/2 pound littleneck clams Salt and pepper

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