The Y-Files: La Fermiere

Brand: La Fermiere Duo

Flavor: Abricot Mango

So far this is my favorite yogurt of all time.  The texture is creamy and smooth. There are small pieces of fruit and its not too sweet.  The consistency is a little thicker (which I prefer).  I have no idea what the nutritional info is, but I'm sure there is nothing fat free about it.  The best part about this yogurt is it comes in a ceramic pot which is totally reusable.  I've used the empty jars for storing extra jam or honey when we are having cheese.  The price is not bad either, under 3 euros for a pack of two.  The only downside is Swiss stores don't carry them.  I have only be able to find them in France!

Views of the Jet d'eau

Remember when I visited the Jet d'eau? Turns out the more places you go, the more you find yourself looking for the Jet. Here are a few more views....

from the lake-side in Paquis

from the Left-Bank

view from Genthod

at night

from the Saleve

Lausanne

The weekend spent Jamming, was also a chance for me to get a tour of Lausanne. Jim and I almost lived there since his main client is in Lausanne, but he wanted to live in Geneva. I think I would have been happy in either place. I did see Lausanne when I visited last February, but it was grey and cold and I didn't remember much. Thankfully I had some great tour guides this time, and some lovely weather to enjoy as well.

Summer Jam

Since I started canning two years ago, I've made more than 10 different kinds of jam. Apparently this means I'm qualified to teach people and write about it. But I have to admit, canning really isn't that hard. You get the supplies, and follow a recipe. After a while it's easy enough to wing it - throw some fruit in a pot, cook it down, add sugar....and voila! Jam. I have one complaint about making jam in Switzerland, I have to use different jars. And the lack of proper sealing has lead to 8 jars in my refrigerator. Good thing Jim likes jam too.

Back in June my friend Dorothy asked if I would teach her the canning trade. It was a fun filled two days, and we made 4 different jams: cherry, cherry vanilla, rhubarb chardonnay and strawberry green tea.

Rhubarb

Second round: Strawberry on the left, Cherry on the right

final products

Rhubarb Chardonnay Jam

4 cups sugar (or substitute - like honey, splenda, agave, apple juice)
5 Tbsp Instant Pectin
4 cups chopped fresh rhubarb
1 750 milliliter bottle chardonnay wine

Pour rhubarb and wine mixture into a large saucepan. Bring to a boil over medium-high heat. Reduce heat and cook until rhubarb is tender, about 3 minutes. Blend mixture with a hand blender or crush with a potato masher until rhubarb is finely chopped.

Add sugar and pectin to rhubarb mixture. Stir 3 minutes.

Ladle jam into clean jars to fill line. Twist on lids. Process jars for shelf storage or let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

The Y-Files: Chäs-Hütte

Brand: Chäs-Hütte (Made in Switzerland!)
Flavor: Erdbeer (Strawberry)

This was delicious. Creamy, not too sweet. Good texture and fresh strawberry flavor. No nutritional information provided, which probably means full fat. And fat = taste.
I would definitely buy this again, but as I recall it is about 3 francs for one. So I don't think I'll be buying it often.

Le Salève

Our afternoon at Le Salève was the first chance to use our new hiking backpack. We probably didn't need to bring it because we were only out for 2 hours and it was more of a walk than a hike. But Jim wanted to get in full gear. After driving to the top with our friends Dorothy and Bob, we followed a path pretty much in a circle from the parking area on the Alps side, to the Geneva side and back.

The Salève is a great way to see all of Geneva and you don't have to be a hiker to walk around the top. The other cool thing is that you can take a cable car up and since we didn't do that this time, it's on the list for a return trip.

Jim and Bob and the dogs

Some very shaky camera work of the cows and their bells.

Geneva and the lake