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Apt is the capital city of the fashionable Luberon mountain area in Upper Provence. It is one of the oldest cities in Provence, where a bishop is known to have been in residence as early as Year 394. The first paleo-Christian cathedral church is known to have been even older than that, as it was destroyed between 260 and 280 by a Frank invasion. It was one of the first churches dedicated to Saint Anne, the mother of Mary. The second cathedral was destroyed by the Saracens in 896, and a Romanesque one was built from 1056.
Not much remains of that church today, as the current cathedral of Apt is almost entirely classical and Baroque.
Then, do you ask, why do we even mention it? Well, because, below that cathedral remain two crypts: the upper one, originally built under the Romanesque church, and the lower one, which we will “visit” tomorrow (I put the quote marks because there isn’t really much to see).
One last look at the “choir and apse” of the upper crypt, with its 8th century altar table, which rests on what looks like a Roman capital, itself sitting on a very roughly hewn segment of column.
this was the photo that started the Paleo-Future group, but it got killed with my original photoset. it is back now.
Almond flour batter, baked sweet potato 'fries'. The London Pub bottle is actually full of homemade paleo ketchup - no cheating!
By the time I got around to eating breakfast it was brunch time, so that's what I went with. I was lucky to find this Paelo turkey bacon, it has no sugar in it like some bacon does. That is why I read labels. With so much diabetes in my family, it's imperative to be careful.
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Notes Directly from the public ... the best chance to have a photo ... I forgot Justice's public is like Hard Rock fans : crazy :)
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CAULIFLOWER JAMBALAYA
3/4 lbs. Andouille Sausage sliced
3 tbsp duck fat (or butter)
1 large sweet onion diced
3 stalks celery diced
1/2 red bell pepper diced
6 cloves garlic minced
8oz. crushed tomatoes
1 tbsp Creole seasoning
1 tsp fresh chopped thyme
1 tsp ground black pepper
1 tbsp Worcestershire sauce
2 cups grated cauliflower (cauliflower rice)
3/4 lbs peeled and cleaned Gulf shrimp
In a wok or large skillet brown the sliced Andouille over medium high heat, then remove from pan and set aside. Melt duck fat in the pot and add onion, celery and, bell pepper cook until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Return sausage to the pan. Add tomatoes and blend in well. Add spiced and Worcestershire sauce. Add cauliflower and stir in. Add shrimp, cover, reduce heat to medium and cook for 15 minutes. If the consistency is loose and watery, cook uncovered for another 5 minutes to reduce liquid more.