Anne, Don and me at our grandparents' home in Oliver Street
Often, when I drop in at an organic-foods store in St-Marcellin, I buy a bag of candied ginger... and I generally end up eating it all before I get home. You see, I really seem to be addicted to candied ginger. Recently, my Choranche neighbor Tineke gave me a jar of fine candied ginger in syrup from the Netherlands. Recipes on the Internet suggest that it's quite easy to prepare. So, I gave it a try. First, you peel the ginger roots and chop them into pieces.
Incidentally, when I drained the ginger chunks, I set aside the precious syrup in which they had been cooked. I then used this syrup to flavor chilled Perrier, obtaining a liquid madeleine from my childhood in South Grafton: ginger ale.
Maybe the ideal way of obtaining fresh ginger rhizomes would be to actually grow the plant here in my vegetable garden at Gamone. For me, though, there's a problem. Experts state that the ideal constant temperature for ginger plants is around 25 degrees Centigrade. That more-or-less rules out Gamone... unless, of course, I were to install a small greenhouse. And, to heat it in winter, I could use a solar panel. Now, that sounds like a pretty complex project aimed at resurrecting my madeleine. Maybe I should choose the relatively simple strategy adopted by Marcel Proust, and write a book on the subject.