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We have been hiking a lot lately and got a hiking backpack to carry Brooklyn in. The French are very big into the outdoors, especially hiking, and there are public trails everywhere. We bought a hiking book for the region we live in and there must be about 30 different places to hike. We like that there are so many trails that you never have to do the same one twice. What is neat about the trails here is that most of them are through farmland, so it isn’t all privately owned state lands like in the United States. We see lots of amazing views, farms, animals, and even some bat caves. Some of the hikes even lead you through towns.

On one hike we came across a cherry tree and picked a bunch of cherries. Michael made Cherry Pork Tacos which were amazing! It may sound a little odd, but for some reason the pork, cherries, red pepper, and spices just worked. We made this recipe twice it was so good! The recipe calls for you to grill the pork, but we baked it and it was still great. Here is the recipe:

1 teaspoon(s) salt
1 pinch(s) salt
2 clove(s) garlic, minced
2 limes
6 teaspoon(s) lime juice, divided
1 & 1/4 teaspoon(s) ground chipotle pepper (see Tips), divided
1 & 1/4 pound(s) pork tenderloin, trimmed
1 medium white onion, thickly sliced crosswise
1 red pepper, quartered
1 cup(s) chopped, pitted sweet or sour fresh cherries
1/4 cup(s) finely chopped fresh cilantro
1/2 cup(s) shredded Manchego or Cheddar cheese
8 6-inch corn tortillas, warmed.

1. Preheat grill to medium-high.
2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle, or a spoon, until a paste forms. Mix in lime zest, 2 teaspoons lime juice, and 1 teaspoon ground chipotle. Rub the paste all over pork.
3. Oil the grill rack Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
4. Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle, and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.

I made Cherry, Chocolate, and Bacon Ice Cream. I thought it was amazing, but Michael wasn’t a fan. But to be fair, Michael isn’t really a fan of any dessert. To make this I just made candied cherries, fried and then chopped a few slices of bacon, and sprinkled chocolate chips in some vanilla ice cream. It was pretty easy. Here is the recipe to make the candied cherries.

1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 tsp. lemon juice
Few drops of almond extract

In a medium saucepan, heat the cherries, water, sugar, and lemon juice until it starts to boil. Turn the heat down to low and cook for 25 minutes, stirring frequently during the last 10 minutes to ensure they are not sticking. Once the syrup is reduced to the consistency of maple syrup, remove from the heat and add the almond extract. Let the cherries cool in their syrup. After cool, drain the cherries in a strainer over a bowl for about 1 hour.