Sprouted Fig (The Smoothie Lover)
August 4, 2013

Third post in the {France’13} series
From our house in Beaucaire we took the car to Pond du Gard; an old aqueduct builded by the Romans two thousand years ago. This big and impressing monument is builded totally without any clay or concrete to make the stones stick together. It is one big puzzle where every stone hold another stone. It is amazing that such a big aqueduct doesn’t collapse. Nothing can destroy it. Not even the big tidal-wave-like waves coming from the mountains due to the heavy, heavy rain some years ago knocked it down. Those Romans were fantastic.
Read more about the stunning monument here.
We went swimming in the flood under the bridge. The water was nice and cold – perfect for a hot summer day in France. I love to swim in floods and lakes. I think pools are boring and the ocean can be frightening. Also you can open your eyes under water in lakes and floods.
To make the trip even better there was cliffs to jump from. That’s so much fun. My brother and I jumped from a cliff 6-7 meters (19-23 feet) above the water.
After visiting Pond du Gard we had dinner in the town Nimes, an old roman town with a big amphitheatre in the centre of the town. It was such a cute little town with narrow streets and beige buildings. We had dinner at a little restaurant called “Vintage”. Perfect name since all of the furniture was old and patina. Great food btw.
A thing I love about Provence is all the markets. They are everywhere. Here you can buy French specialities; cheese, sausages, French nougat, chocolate, olive oil & colourful clothes & vegetables never seen before & wine etc. etc. I could easily spend a week just looking at markets. The picture above is from Carpentras. If you ever come by there you have to visit that little town and the market there.
What I also love about the markets is that you can buy a lot of food which you can’t buy elsewhere. Such as rainbow carrots (well, you can’t get those in Danish supermarkets). So I bought a ton of carrots and roasted them in the oven for a pretty warm side dish for dinner.

Roasted Rainbow Carrots

Preheat oven to 200° C / 390°F.
Rinse and peel the carrots. Cut them into halves or quarters. Place in an ovenproof dish.
In a small bowl combine olive oil, herbs and garlic. Pour over the carrots and stir very well making sure every carrot is coated.
Sprinkle with salt and pepper and bake in the oven for approx. 15 minutes (until the carrots are tender but still a bit crunchy).
Serve right away.

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