pot roast with thyme

It's snowing today, down from thirteen degrees to zero! We have been to a sparse market where stall holders rubbed their hands and we bought salted pork belly and loin to cook with beans, a good camembert and a chevre and the bio man's rye bread. I have been out to Paul Vendran at the Ferme St Pierre. He sells the best cubi in the region and, happily, is a close neighbour. When I said that Malcolm - who used to make wonderful wine at Domaine des Anges - was our supper guest Paul, along with his pricey Roi Feignant, chucked in a bottle of Viognier which he had just bottled. Here is the view when I went out to pick thyme for the pot roast.