Corsica is known to most as a French Island in the Mediterranean Sea, and most people have heard that Napoleon was born there. That's absolutely true. Did you know that Corsica was ruled by all kinds of peoples and countries before it came to rest in the hands of France? It did. It was once even under the rule of Barbary Pirates. But, most recently, it was Genoese until the 1700's when it was turned over to France by treaty. Strangely, Napoleon was nearly born Italian, which would actually make sense since the island is closer to Italy than to France, and a stone's throw from Sardinia. Less than a year before Napoleon was born, Corsica became part of France, and his father was a die hard supporter of the Genoese. Napoleon was actually named after his uncle that died in one of the last battles before the French took over. Isn't life strange. The town is Ajaccio, and it lies in the southern part of the island. It's a beautiful old city with more of an Italian feel than French. It's the way on the island. Corsicans have their own way, and France can claim them all they want. It doesn't mean that they will change. The house where Napoleon was born is on the tour route in Ajaccio, and you can look at where he spent the first years of his life. Interestingly enough, when it came time to exile him for war crimes Corsica was not considered, and instead Napoleon was sent to Elba for his first exile. When that didn't take, they sent him all the way to St. Helena in the South Atlantic where he finally stayed put until his death. There is no doubt that Napoleon was Corsica's most famous resident, but the island is a beautiful and amazing place to spend some time. Corsicans are famous for being independent and tough. They also enjoy a rugged landscape with cliffs and mountains, yet at the same time the island is surrounded by beautiful beaches. The scene there is still more Italian, and they have some traditions that are famously Italian like feuds and revenge. Apparently the idea of going after your enemy's family didn't come from Sicily. That concept started on Corsica. Propriano is another of the fine cities in Southern Corsica. This town has all the old world looks, but is updated for the tourists. The Notre Dame is the main landmark that everyone visits in this town, but they are far more well known for their beaches and their old world harbor. This is a great place for shopping, eating, hanging out at the beach, watching sunsets, and catching the ferry to Sardinia. The landscape is beautiful, and it's a great stop while on the trail of Napoleon. Sartene is another amazing old town along the southern coast. It's more of a cliff stronghold turned into a village. The narrow streets, the walled town, the ancient buildings everywhere are a sure fire winner for anyone who enjoys taking pictures. You never know what amazing structures will be around the next corner. This is a somewhat smaller town than some of the others that I mention here, but that keeps it more intimate. The less people, the better the pictures. I think that my favorite stop in Southern Corsica would have to be Bonafacio. This is the town that was built on the cliffs at the south tip of Corsica. It has some of the most dramatic landscapes anywhere on the island, and the town is perched on top of some super high white cliffs. They have a castle, amazing roads, amazing walks, and this is the place to hire a boat to go out and see the view from the sea. It's old, it's beautiful, and it's convenient as in you can catch the ferry there as well. There's a national park along the shore of this area and there are rock formations off the coast that you have to see to believe. This is the fortress type village that you would associate with the Roman's and other great warrior cultures. The islands of the Mediterranean have been inhabited for eons. Homer sailed around them during Greek times. The Phoenicians were here, and so many more. The Mediterranean is supposedly the site of the lost city of Atlantis. The stories go on and on from Egyptians to Romans and beyond. Not far from any of the cities in Southern Corsica are ancient sites that are now open to the public. There are structures and caves in the area dating back to prehistoric times. Cauria and Palaggiu are two such places that aren't far from any of the towns along the southern coast. So, if you like history, and European History is a thing to you, Corsica has some great things to offer. The southern shores of Corsica are alive with many histories, and in my case, the history of Napoleon. Corsica is too big of an area to discuss it all in one shot, so you may see it come up again. But, if you would like to visit an ancient island in modern times, Corsica is a great spot for you. The landscape is surreal, the history is fascinating and long, the people are independent and interesting. It's got a little something for everyone, and then you can go to the beach. So, is this an Adventure for Anyone? You bet it is. Enjoy! http://www.lonelyplanet.com/france/corsica http://www.francethisway.com/regions/corsica.php http://www.roughguides.com/destinations/europe/france/corsica/ http://www.corsicatravelguide.com/places/propriano.php http://justtourfrance.com/corsica/index.asp?county=Corsica http://www.world-guides.com/europe/france/corsica/ http://www.frescotours.com/camino_de_santiago_tours.asp http://www.libertytravel.com/company/business-travel?leadsourceid=113&utm_campaign=brand&utm_medium=cpc&utm_source=google&utm_term=liberty%20travel%20business%20travel%20agents/ http://www.tripmasters.com/europe/Country/Self_Drive/France_Vacations.aspx?utm_source=msft&utm_medium=countFR&utm_campaign=msftcount_970_FR-drive http://www.fodors.com/world/europe/france/corsica http://www.bonifaciocorsica.net/ http://www.corsicatravelguide.com/places/propriano.php http://www.mrodenberg.com/category/corsica/ https://www.football.com/en/ajaccio/ https://www.azamaraclubcruises.com/ajaccio-corsica-france-cruises http://www.christiantours.us/ https://www.corsica.co.uk/history http://www.ipswichtours.com/small-group-tour/visit-corsica http://www.cafepress.com/artisticcreationsbyninakindred1 http://www.zazzle.com/imagings http://terri-dixon.pixels.com/ https://www.facebook.com/adventuresforanyone?fref=ts https://www.fictionpress.com/u/530752/Nina-Kindred
This numbered edition Canvas Print, designed by Vector Heroes, comes with a numbered and signed certificate of authenticity. Ready to hang, this image is printed onto a 450gsm white finish, 100% cotton canvas and stretched over 1.5” deep wood stretcher bars (3/4” for XS). Each print comes with wall hanging hardware.
Read more about Erin and Tonya's Idaho Adventure on the First Book Blog
Various studies show that your conscious mind is aware of anywhere from one to five percent of the environment around you. Even if the percentage were higher, it would not change the
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Makes 4 individual servings. May bake in ramekins or a muffin/cupcake pan. It is best to serve the Hollandaise Sauce right away. It may be covered for up to an hour. After an hour, throw it away– both for the reason of safety and quality.
Kids will have fun learning about other countries, famous landmarks, and geography with this France for Kids FREE Printable Mini Book.
Eggplant Napoleon is an irresistible appetizer or main dish. The crisp eggplant, the roasted garlic and tomato and the tangy, nutty pesto... mwuah!
Originally posted on An American Housewife in 2013 Known as a Lithuanian Torte or sometimes a Napoleon Torte, it is layer upon layer of flaky, pastry, a vanilla custard tasting creamy filling and just a hint of apricot between some of the layers. To make this, be sure you plan for enough time. It is on average, at least 10-12 layers of pastry sandwiched between 10-12 more layers of filling with layer of filling and pastry crumbs on top. Each of the layers is rolled, pricked, baked and cooled one at a time so allow time to make the dough, chill it, roll it, bake it, cool it and then time to make the filling and assemble. It's a little involved to make, with an average of 10 pastry layers to cut and bake, but in the end, it's a beautiful, amazing dessert that can serve a large group of up to about 16-20 people or you can keep it for your own family and freeze it - slicing off servings and returning it to the freezer. Originally I had a similar dessert at a wedding rehearsal dinner that was from a very well known bakery in the United States. However, they put a very thin layer of apricot jelly between the layers and I prefer a vanilla custard and flaky pastry without any hint of fruit. (I cut that part out and leave it on the plate - as I do when having a layer cake that has a fruit glaze between the layers as well. I just don't like 'sweet' desserts very much!) I know most people love a hint of fruit in their desserts so I'm leaving the apricot jam listed in the ingredients. If you are like me, you can leave it out. I took some liberties with the old way of making the dough and used a food processor. I took a chance by doing this, but I decided my favorite pie crust recipe could be made in a food processor, so why not this? And in the end, I'm glad I did. You don't have to though. You can make it the traditional way if you are more comfortable with it. I also don't like fruit in my desserts so I don't care for the thin layer of apricot glaze between a few of the layers. It's subtle, but I don't care for it so I always use my fork to cut and eat around those layers when I've had this, and I leave out the apricot completely in my homemade version. Napoleon Torte (or Lithuanian Torte) Dough: 1 c butter 4 c good quality white flour* 1 c sour cream 2 T cold water Filling: 2 c whipping cream 1 c sugar 3 egg yolks 6 oz. butter 1 t vanilla Apricot jam (about 1/4 cup) To make the dough, combine the flour, butter, sour cream and water on a butcher block board and chop with a meat cleaver, turning often until it becomes a dough consistency. Chop, don't knead, as the dough will not be flaky if you knead it. I chose to use my food processor, as chopping/mixing the dough can take up to an hour or more to finish. I place the butter, flour and sour cream in the food processor with the S-blade and pulsed it to combine. Slowly adding 1 tablespoon of cold water at a time through the top feeder tube and stopping the water as soon as the dough comes together to form a ball. Divide the dough into 8-12 equal parts. Wrap each in plastic wrap or waxed paper and chill overnight. The next morning, roll each out to a circle the size of a standard pizza pan. I rolled on parchment paper so I could transfer easily to a baking sheet to bake. Prick the dough all over before baking each rolled layer for approximately 10 minutes at 400. Have a lot of counter space ready as you bake each one individually as you need to let them cool completely and they are delicate. I chose to make 10 layers pastry. To make mine all uniform, I used the bottom of a 9" springform pan round and laid it on top of the hot pastry directly out of the oven. I quickly scored and cut around it with a sharp knife while it was hot. I saved the cuttings in a bowl to crush later for the final top layer instead of making an extra disk to bake and crumble. If you can roll perfect circles in uniform shape, you won't need to do this. Make the filling: Beat the whipping cream and sugar together and cool in the refrigerator. Mix the eggs yolks and butter together and add vanilla. Fold into the cream to keep it light and fluffy. Note: I didn't have 2 cups of whipped cream so I used 1 cup cream and 1 cup half and half. Obviously this doesn't whip up stiff so I ended up making my own filling version using a frosting-type mixture similar to what I make for Red Velvet Cake. It's butter, sugar, vanilla and then mixing it with a cooked and cooled flour/water mixture. I added this to the eggs and cream to stiffen it up and it was wonderful and light and delicious. You can really use any vanilla filling you like best but the one listed is simple and perfect if you have the whipped cream on hand. To assemble, I chose to use a large 10" round springform pan but that is just me because I'm not making this to serve right away for an event and will be freezing it. Most people just assemble it to serve. Start with one pastry, spread a thin layer of filling and top with another pastry. Warm the apricot jam to melt smooth. Every third or fourth layer of pastry you can brush it with a thin layer of apricot glaze. Continue until all the pastry layers and fillings are used up. Top with a last layer of filling/frosting and cover in the crumbs from a crushed pastry or if you have scraps from cutting circles. Chill. This can serve about 26-30 people if you need it to as it's very tall and rich and a small piece goes a long way! *Some people may use Wondra flour. I used White Lily in these photos. I chose to make my dough in a food processor instead of a traditional way You decide how many layers you want it to be but make it at least 8 or 10 and up to about 15 I decided to build it in a spring form pan as I am storing ours in the freezer and not using it all right away Mine is 10 layers pastry and 10 layers filling with a top layer of crushed pastry for a total of 22 layers This can serve from 16-30 people depending on how you cut it. It's rich and pieces should be small!
