Spanish Progress! | DuoLingo Challenge

As you probably know, I started studying Spanish in January this year. I admit that my progress is a bit slower than I had hoped, as I haven’t put in the time I had hoped to. Still, I’m plugging away. I’ve reached the end of my DuoLingo Spanish Challenge! If anyone is looking for a free way to learn some vocab or grammar structures in a new language, I highly recommended starting here. (Currently, they offer Spanish, French, Italian, German, Portuguese, ESL, and a bit of Russian).

Of course, I plan to go back and do a lot of review (I still use DuoLingo from time to time to brush up on some French grammar and spelling). And finishing the DuoLingo program doesn’t necessarily mean that I can use all of the skills and vocab in an actual conversation, but it’s a great starting place.  Time to reward myself by watching an episode of Las Guapas :D

screenshot of duolingo spanish

Feel free to add me if you decide to join! I’m listed as lemoine and you’ll be able to see my pic. Happy studying!

Le Vocabulaire de la Ferme | Vocabulary and Resources for French Learners


In the past two months, I’ve been on two farm tours (Lufa Farms here and Ferme le Crépuscule here). And then I explained to conversations partners and co-workers what I’d been up to. There were quite a few words that I felt comfortable using, such as ferme, pesticides, chevalbiologique, boucherie, and champs. Easy peasy.


But then there were some words that I needed to review. For example, for an entire day I went around talking about the poulains that lived in the poulailler, or the foals that lived in the chicken coop. Thankfully, Alex helped me out and corrected me.  I haven’t actually had to use the word poulailler for over a year, since a friend invited me to her in-laws’ place about an hour and a half from Montreal. I decided it might be time for me to beef up (pun intended, as usual) and review my farm-related vocab a bit, especially since I’ll be spending my July at my parents’ farm, the beginning of August at my in-laws’ ranch, and a bit of time this fall visiting agricultural sites and farms. Here’s the list I’ve been quizzing myself on.

French Farm Vocabulary

french farm vocab

Also, be sure to remember that it’s agricole, not agricultural. This one I remember, because my students always try getting away with using the agricole in English.

More Farm Resources in French

If you’re looking to review a bit more or see some of these things in context, check out some of the links below.

1. I love using the Ikonet Visual Dictionary. Here’s a screenshot of the images it provides. There is also audio provided.

Taken from

Taken from

2. If we were sticking around Montreal, I would check out Montreal’s Portes Ouvertes Sur les Fermes du Québec in September. The website’s got a nice video to watch for a bit of listening practice. (She speaks nice and slowly!)

3. Also, for a quick read and a lovely group of photos on Daylesford Farm in England, take a quick look at this Papilles et Pupilles blog recap.

That’s all I’ve got for today. Bon pratique, mes amis !

Maple Bundt Cake | Celebrating Sugaring-off Season

maple bundt cake

I know, I get really into maple syrup during spring. But hey, I’m not alone. The other night, we went over to join some friends for a pre-baby arrival supper and I made this cake. Everyone seemed to really enjoy it, me included. I liked it so much that I wanted to make another one the next weekend. It’s a cake that truly deserves a spot on an annual basis. If you’ve got your hands on a quality maple syrup, I highly recommend you make the most of it by making it the star of the dish.

maple bundt cake


For the cake:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (8 T) unsalted butter, room temperature
  • 1/3 cup packaged dark-brown sugar
  • 1 large egg
  • 1/2 cup (dark-I used no. 3) maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup greek yogurt

For the topping:

  • 1/3 cup heavy cream
  • 1-2 T maple syrup
  • 1/2 tsp nutmeg


  1. Preheat oven to 350 degrees. Prepare a 9-inch Bundt pan. I use a silicone pan, but if you don’t, you’ll need to butter and dust with flour. Sift flours, baking powder, baking soda, and salt together in a medium-sized bowl.
  2. Beat butter and sugar together with a mixer on medium-high speed until fluffy, about 3 minutes. Add egg, and beat well. Beat in maple syrup and the vanilla.
  3. Alternate flour mixture with the greek yogurt, adding each in three additions. Pour batter into prepared pan.
  4. Bake until golden brown and a fork inserted into center of cake comes out clean. (This took about 40-45 minutes for us, but watch carefully). Let cool in pan for 15 minutes. Flip onto a rack to cool completely.
  5. When ready to serve, beat cream with a mixer or a whisk until soft peaks form.  Spoon the whipped cream over the bundt cake, drizzle with the syrup, and sprinkle with nutmeg. Best when served right away.

maple bundt cake

maple bundt cake

A Visit to Lufa Farms’ Open House (and dinner at a friend’s place)

Lufa Farms has been on our radar for quite some time, and we’ve casually talked about it in the past. But then all within a month, I met a former employee, two of my ESL learners brought it up in class (and were very satisfied), and Lufa Farms offered an open house. I guess it takes a lot to convince us to jump on board sometimes.

lufa farms

Lufa Farms is a Montreal-based, commercial, hydroponic, rooftop farm. That’s a mouthful, but it tells you much of what you needs to know. It on a roof (and although claims to be urban, feels suburban after living in the downtown area), uses hydroponic techniques (meaning no soil to grow plants), and it is for profit.

Lufa offered two days of tours, one in English and one in French. The theme was an urban sugar shack, but this was really beside the point. Still,  it was nice to be greeted by someone in front of the building. And I took part in what could possibly be my last tire sur la neige (maple taffy) experience for quite some time.

lufa farms

maple taffy

(Yep, it was windy)

The tour itself consisted of two main sections. It started with the greenhouse tour, which was informative and casual. We learned about the biological pest controls used (all hail the ladybug!), the automated shading and lighting systems, and the in-house bees used for pollination. The farm tries to reuse as much water as possible and also collects rainwater for use.

lufa farms


lufa farms

lufa farms

The second part of the tour concluded with an explanation of how the basket program works. It’s similar to a traditional CSA, except that you’re able to customize your basket on a weekly basis should you desire to do so. On top of that, they partner with many other local producers in the area, so that you’re able to buy everything from St. Viateur bagels to local dairy products.  Ultimately, we were convinced to sign up, albeit not on-site, and are looking forward to picking up our first basket next week. It’s probably safe to bet that I’ll be mentioning them again soon.

After the tour, we wandered around the Villeray neighborhood for a bit before heading over to visit Courtney and Momo. You might remember them from the Sugar Shack/Cabane à Sucre visit to Ferme le Crépuscule.

We were treated to an authentic and delicious couscous. Did you know there is special pot for making couscous called a couscousiere? Naturally, I want one now.


meal with friends

The couscous was followed up with some baklava and other delicious pastries and tea.

I hope you all had a lovely weekend, full of produce and good company. Sorry about the snow that you received in the Midwest. If it makes you feel better, I still see snow on the hill outside our window, too. But let’s ignore that! Happy Monday!

Shacking Up with Sugar: A Visit to Ferme le Crépuscule

He finally broke. And then after Jordan conceded to rent a car and visit a cabane à sucre, or sugar shack, he somehow became excited about it. It may have had something to do with the fact that our friends Courtney and Momo were joining us and the fact that we were visiting a cabane à sucre that had been recommended by a trusted source.

snow-covered farm

In case you’re not familiar with the sugar shack concept, it’s an annual celebration of the sugaring-off season for maple trees. The temperatures warm slightly during the day, but are still below freezing at night, causing the sap to flow. Because Quebec produces about 75 percent of the planet’s maple syrup, this is an important time of the year here. Cabanes à sucre are held at maple groves, close to the point of production. The main show is the meal, where maple syrup is the star. Every dish is prepared with at least a little maple syrup. And then drowning it in more maple syrup is encouraged. Many cabanes à sucre also try and ham it up (pun intended, naturally), adding in some traditional folk music, lumberjack attire, and offering sleigh rides, etc. Think logging history. It takes me back a little bit to when Mr. Zirngibl organized our fourth grade class into a lumberjack camp for the morning, flipping pancakes and frying bacon. Of course, I’m sure we weren’t actually eating real maple syrup.

red roofed farm building

We visited Ferme le Crépuscule for a Saturday evening meal. Ferme le Crépuscule is an organic farm located about an hour and a half northeast of Montreal. All food served is organic, and if you’re on the gluten free train, you can even request a few special items. Admittedly, the prices are a bit higher than your average cabane à sucre (averages between 20-25 dollars, versus the 40 for FLC), but I knew that if I was going to get Jordan to look back on this experience as a good memory, we had to avoid the overtly commercialized choices that herded 350 people into a room and fed said 350 people mediocre food.

snow covered landscape

sugar shack buckets barm

The elevated price was worth it for more than a couple reasons. First, the setting was idyllic and authentic. It’s a real working farm, which uses the old school buckets to collect sap and then Jean-Pierre teams up with his horse, Peanut, to collect those. Secondly, the size of group was extremely small–only nine people total! The nine of us were treated to a tour of the farm after the meal. Finally, the food really was good, plentiful, and everything served is organic (Now, I’m not one of those must-eat-everything-organic peeps, but it is nice to know where most things on your plate came from, right?). Although I’ve never been to another cabane à sucre, I am convinced that we went to the real deal. Of course, we confirmed afterward with our friend Jean-Séb, who I consider one of our Quebec cultural consultants. :)

sugar shack farm

We arrived before the other group, so I forced people into photos.

sugar shack jordan and cassie

We didn’t want to stray too far without express permission before the meal, but I snapped a photo of the cattle for my father-in-law. Unfortunately, the impressively massive bull is hiding a bit in the photo below.

cows on snow covered farm

sugar shack farm

The dining hall itself was quite charming and quaint. There are plans for expansion in the future (it will still be smaller than most places), which made me thankful we made it there this year. The dining hall is heated by a traditional stove that (if my memory and poor French serve me correctly) was rescued from a future as scrap.

view of farm out window

old fashioned black oven

table setting

The liquid gold:

maple syrup bottle

I blog failed a bit when the meal was served. I should have snapped a few more photos of the food itself, but I didn’t want to be that girl, either. We started out with some steaming reduced maple water. Super delicious. Then we moved on to the bread and pea soup.

bowl of pea soup

The coleslaw, potatoes, homemade ketchup, pickles, and pickled beets came next. Then the fèves au lard. Then a plate of sausage, bacon, ham, and omelettes. Also a bowl of maple brains eggs cooked in maple syrup, pictured below.

table with candle and food

sugar shack

oeufs au sirop d'erable, eggs in maple syrup

eating at sugar shack table

sugar shack food

Oh, yeah! And the grillade de lard/oreilles de crisse (literally Christ’s ears)/pork rinds. I’d never tried pork rinds before. In my entire life. Weird, huh? Not sure that these have much to do with the kind you buy in the gas station….

homemade pork rinds

people at table

I completely missed photos of Dessert Round 1 (bread smothered in maple butter and cream) and Dessert Round 2 (crepes cooked in boiling syrup…kind of a mix between a crepe and a doughnut).

Post-meal, around 8ish, we headed out on the tour of the farm. We met some chicks.


And some frightening roosters. This is how they will be etched in my memory. Scary, right?!

spooky chickens

We also got to meet Peanut.


This is how the chickens looked to most people.

chicken coop

And finally, no cabane à sucre is complete if there is no tire sur la neige, or maple taffy on snow. We lucked out here, as an executive decision was made to pull the snow bar inside, letting us stay warm and cozy while ingesting ungodly amounts of it.

snow bar

maple syrup taffy on snow

I am not proud to admit that I had four. Trust me, though, that’s on the low end things. That taffy was really flowing. So good!

sugar shack maple taffy

We left around 10, sufficiently mapled. I do highly recommend the experience.

And I’m not alone. Ferme le Crépuscule was recently featured in a Montreal newspaper, La Presse, as hosting one of the best sugar shack experiences. If you’re interested in the link to the 8 suggestions, read here. Fortunately for us, we visited the same day the article was released, beating the rush. You might notice on the farm’s website, they’re filling up fast.

Escaping the city always does me good, even if it hadn’t been that long since our last escape from the island. Living in a city really makes me appreciate the countryside. And living in Quebec really makes me thankful for maple syrup.

snow covered landscape

Le Vocabulaire de Pain : For French Learners

vocab francais de pain

In recent months, I find myself immersed in recipes and YouTube video tutorials about bread. And you might have heard that the French are serious about their bread. Perfect, right? I can browse recipes and still practice a bit. Since I am long overdue when it comes to forcing myself to commit the gender of these words to memory, I thought I’d take the time to look them up and create a new vocab list. By the way, we’re all going to ignore the fact that I’m still fine tuning my pronunciation of pain with my French teacher.

pumpernickel bread

a loaf of my pumpernickel

The good news about for any bread enthusiasts is that you will have already heard a good portion of these words. Many baking words are borrowed from French, of course. Baguette, levain, boule, you get the idea.

  • le pain : the bread
  • la levure :  the yeast
  • la farine : the flour
  • le sel : salt
  • le seigle : the rye
  • le blé (blé entier) : the wheat (whole wheat)
  • le grain : the grain
  • la graine : the seed
  • l’eau tiède : the lukewarm water
  • le levain : the wild yeast (sourdough)
  • le pain au levain : the sourdough bread
  • l’éponge : the sponge
  • pétrir : to knead
  • gonfler : to inflate (rise)
  • la miche (de pain) : the loaf
  • une miche campagnarde : a country loaf
  • une baguette : well, come on, do you really need a translation?!
  • la brioche : the brioche (a sweet bun)
  • une machine à pain : a bread machine (for you cheaters!….jk, someday I will own one, too!)

If anyone finds anything that needs to be corrected, I’m all ears.

Happy baking!

unbaked pretzels

my first homemade pretzel attempt

everything bagel and cup of coffee

home-baked everything bagels


Around the King Cake: Mardi Gras 2014

A few weeks back, we invited some friends over to celebrate Mardi Gras in moderation. She spoke words that rang as music to my ears. She said, “I’m going to start looking up every holiday and emailing you about it, so that you’ll bake something for it.” I said I’d be glad to receive the emails! I didn’t get into, but this is something I basically do on my own, and I’d love a few more holidays/reasons to try something new.

Although none of us were Catholic and we don’t really observe Lent, we still took the opportunity to eat some sugar, eating some a Louisiana-style King Cake and sharing some brandy milk punch. For those who wanted something besides sugar and booze, we made some vegetarian red rice and beans. (The secret to vegetarian red beans is in the liquid smoke, by the way).

mardi gras king cake

I used a combination of recipes, straying a wee bit from the classic king cake recipe by using a cream cheese/cinnamon/pecan filling. Pecans have been on sale lately at our local grocery store, and the part of me still attached to the U.S. south cannot resist stocking up.

I almost forgot to add the bean into the cake before rolling up. Jordan ended up finding the bean, securing either luck or the responsibility to furnish the king cake next year, depending upon who you ask.

I’d never heard of milk punch before, but thought I’d give one try before judging. I read about it in John Besh’s My New Orleans Cookbook, which I’ve been obsessed with lately.


Brandy milk punch is a bit like orange julius, only instead of orange juice–brandy. 3 cups milk to 1 cup brandy, plus some vanilla, sugar, plus a handful of ice cubes and some sprinkles of nutmeg (more for your Dutch friends, I was told). Put it all into the blender. No, really. It’ll be nice and foamy.

The first round was met with skepticism. So I skimped a little on the brandy and the sugar, trying to assuage the health conscious among us. The second round, I no longer tried to pretend I knew better than the recipe and added a bit more sugar and a bit more, ahem, punch. Oh, yeah, and more nutmeg.

A five-person, two-drink party might not be the most typical way to celebrate Mardi Gras. But hey, I like to indulge, in moderation.

mardi gras king cake

If I were Catholic, I think I would give up any cafeteria fish sticks or fish patties for Lent. Eewww….

Did you do anything to celebrate Mardi Gras?