F L AV O R S Jonesborough, Tennessee's most knowledgeable herbalists. She grew herbs in abundance and liked nothing more than taking guests through her herb garden on a summer day, explaining the attributes and flavors of each plant. She was a native of the Normandy region, and growing herbs was a way to remind her of home. Twenty years ago, Micheline gave us a salad dressing recipe. We still use it and think about her kindness and endearing personality today. The dressing on that salad in Sainte-Mère-Église brought the memory of Micheline immediately back to us. Real French dressing, in our kitchen, is not orange. It's instead a mustard vinaigrette, made according to Micheline's instructions. This dressing is also great on boiled potatoes and boiled eggs. You may want to double or triple the recipe. And always use Maille mustard from France, readily available in American markets. Fred and Jill Sauceman study and celebrate the foodways of Appalachia and the South from their home base in Johnson City, Tennessee. ABOVE: This restaurant in Sainte-Mère-Église honors the apple-growing traditions of Normandy. RIGHT: French schoolchildren draw the church at Sainte-Mère-Église. Potomac Eagle Scenic RAILROAD potomaceagle.info 304-424-0736 SEPTEMBER/OCTOBER 2018 69http://www.potomaceagle.info