The simple life

Conditions in the French countryside were slightly less primitive than those in the Vietnamese village where I visited family last summer, but I resisted the low-speed Internet and landline and filled my time with Dostoevsky, grassy hills, and freshly picked leeks. (In fact I may be the last person I know to have heard about the swine flu outbreak.) I spent the better part of a week in Rossas, a hamlet of at most a dozen houses nestled between mountains 200 kilometers southwest of Lyon.

When the weather permitted, we trekked through patches of yellow-green grass and newly bloomed trees, sometimes to a stream that my friend’s brothers dammed themselves, or to a field like an oasis naturally cleared amid the trees. When the weather didn’t, we buried our noses in books, listened to Bach, and watched smoke on the mountains (well, if there can be smoke on the water…). For a split-second I considered that this fog might actually be smoke, the way it rose from the mountains. It was worth watching the low-lying clouds, because to see them drift east to west, in and out of the hills, was to see them connect the earth and sky, to see that the white wisps are much closer to us than to the ceiling, and to see beyond the two dimensions of the sky.

Indoors, we also prepared easy meals, sometimes with vegetables straight from the garden outside, which we tilled when the rain let up. Because we were staying with my friend’s parents and because they are vegetarians, I learned to eat more sustainably than I have in my carnivorous past. Except for a month in sixth grade, my weeks in France were the longest I’ve gone with little or no meat, and I left with a renewed desire to give vegetarianism another shot – for moral reasons, but also because the crap we get from the slaughterhouse is injected almost beyond recognition. So it’s less about avoiding meat (because I will still eat meat) and more about eating real food. It reminds me, why do we cook anyway? In our early days it made sense to grill beef and boil bamboo for health reasons, but I wonder at what point we decided we needed to put things like carrots and tomatoes to heat, too.

Each course was very simple – lettuce with tomatoes or rice, vegetable soup, stir-fried potatoes, bowtie pasta, cheese, fruit yogurt, or chocolate. I didn’t think these alone would be enough for me, but when you have course after course (and that seems to be the French way), it’s more than enough. It also helped that I have learned to like things I used to think I hate:

• Radishes
• Uncooked cauliflower
• Cooked carrots
• String beans
• Lentils
• Cheese
• Unsweetened yogurt
• Celery
• Olives
• Spinach
• Peas
• Ravioli
• Pesto
• Plain pasta

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Reading: Henrik Ibsen, The Wild Duck
Listening to: Bjork
Watching: Scarface