Cheese is one thing they don't do well. The only local kinds are cheeselets (plain and peppered), which at their best are like unbrined feta. They grow really strong-flavoured capers, though. It's a standard Mediterranean diet--olive oil and pasta and fresh seafood. The bread is outstanding (I ate tiny pieces), mostly from wood-fired ovens, judging by the bottom of the loaves. I had lots of rabbit and chicken.

I should have plenty of scope for cheese eating in the fall; there's a good chance that we're going to France for a couple of weeks. This will be a challenge. Last time I stopped trying to LC in about a day. I didn't gain anything, but it's a bad habit to get into. All this talk of confit made me think of the cassoulet in Castlenaudry--who knew baked beans could be so good!

We'll be staying in rented houses and cooking two meals a day, so I can LC at those times. One of the things I like best about travelling is food shopping in other countries--especially in France.

Susan