Once again, a great time spent on my feet. This time round I spent my days leisurely strolling around. Gone are the days I fly on my feet and hyperventilate to catch all museum doors open. Now I simply enjoy the different culture which I find myself in for a few days, the different lifestyle and the habits of the pedestrian passing me by, and I fall in with each moment as it presents itself. And I still have a lot of fun..like getting lost.
I thought I knew Amsterdam by now, but I got so lost this time I almost ended up in Antwerpen! I walked for 2 hours before admitting I am lost and then spent almost another 2 to get out of my predicament and to some familiar ground. I have a good sense of direction(usually) and very rarely use a map and I have (usually) some great experiences with getting a bit lost. Unfortunately this wasn’t one of those occasions where one falls upon treasures on your lost road, on the contrary, it was a bit challenging. Maybe because it started getting dark and the streets I wandered started getting empty, or maybe because I saw so many black dogs lying outside the doors, or could it be the barred doors and windows I passed? With a dead phone battery and a very fertile imagination I continued walking. When I saw a young woman with a black Doberman on a leash, I decided this was my saving line..I followed her, not having the slightest idea where she was going, but I hoped if something happened, maybe she would unleash that black dog. I also had the good hope that she would get me to a less scarier corner. It worked. Following her brought me back to where I could at least see the church tower and I started breathing easier again.
By that time, my feet burned from wearing winter shoes my feet aren’t used to yet, I was hungry and thirsty and exhausted from visualizing the end of my life. A tiny Turkish eating corner and its beautiful young owner with her long dark black hair came to my rescue. I plonked my tired body into one of her chairs and ordered a chicken tajine with yellow rice and dried fruits and beetroot and a large glass of mint tea. That was the best meal I’ve ever had and I could see a future ahead of me again!
So, in commemoration of that wonderful reviving tajine, here is my version of it…delicious if I may say so myself..or maybe it lies in the memory..
..Tajine d’agneau(lamb tajine)..
Une pincée de fleur de sel:
- Use whichever meat you prefer, just adjust the cooking time. White meat like chicken cooks quicker than red meat like lamb and beef.
- ALWAYS brown your pieces of meat before making a stewing dish..it enhances flavor.
- Don’t drown your meat with liquid when braising. Adding a little liquid thorough the cooking time makes for a more flavorful and thicker, caramelized sauce.
- Add fruits towards the end if you want whole pieces of fruit in your meal. Adding them earlier will break up the fruit and thicken and naturally sweeten the sauce
- A tajine served the next day is even better in flavor. Just add a little water to reheat because the sauce thickens when standing.
Everybody knows Amsterdam for its tulips and canals and of course bicycles. And so, like all tourists, I also took some typical touristy shots, depicting Amsterdam in its daily habit. Of course there is much more to a buzzing city like Amsterdam apart from its colorful dress code. There is its poverty and illness, its age and constructional city problems, the crime and simply mean people, as I’ve had the misfortune of discovering.
..My soup bench and the surprise element..
But there is also the surprise element like when I was taken aback by a young man, staggering towards me and my soup on a bench(above). With a half empty bottle in his one hand and a full one in the other, he asked me in Dutch for a cigarette; I shook my head and pulled up my shoulders, suggesting I don’t understand. He switched to English and again I shrugged my shoulders. Being convinced he would understand no word of French, I answered him and satisfied with myself, I turned my attention to my soup. In perfect French, he addressed me again and even paid me an askew compliment, while holding out his hand to me in greeting. I almost swallowed my soup cup. What are the odds of a street bum speaking 3 languages fluently? Of course I had to take his sweaty hand in acknowledgement of him checkmating me in my own game.
..Pompadour chocolates and coffee..
I frequently stopped r for so,something to drink, which would be either a coffee or freshly squeezed orange juice. And it hit me how the little coffee shops differ so immensely from ours here in France. It could be anything from only one tiny table to a single wooden bench or a row of cushions. This is what I wanted to capture.
..Royal bagels and muffins..
..Greenwoods, with everything and anything..
..A single bench at LEF..
..Cushions and blankies at Kaldi..
..So many, many more coffee shops to choose from..
I skipped on museums this time, but I visited many an art gallery..some highly expensive, some interesting and some plain boring. But there is sure something for everyone. And with capturing a little of the art here in Amsterdam, I couldn’t resist being a little kitschy in introducing a bicycle sweeping by in front of my lens…now that was fun!
Of course Amsterdam isn’t Amsterdam without its bulbs. I carried somewhat heavy on my plastic bag all the way back to Coin Perdu, where they await their planting. Bulbs, bulbs and bulbs..will they grow?
..Bulbs and bulbs and bulbs..
Too soon I had to say goodbye to my new friends and head back home. But there is always the prospect of seeing them again..I wonder what experiences will await me then..
When asked which is her favorite princess in a fairytale, Marinell always says Belle, from Beauty and the beast. On 15 September she really was Belle and she had her handsome blue eyed prince and her castle..and they danced in the sunset on “La vie en rose”, their own fairytale.
..Chateau du Doux..
(photo: Lisa Allen photography Toulouse)
..on the staircase in the chateau..
(photo: Lisa Allen photography Toulouse)
..in the library of the chateau..
(photo: Lisa Allen photography Toulouse)
Both the bride and groom wanted a traditional wedding, from the word go. The challenge was to incorporate the traditions of three different cultures. As time passed and planning was done step by step(mostly by themselves), it all naturally fell into place. The finished result was a good and fun mix of 3 cultures and even the hands that helped stretched over continents; friends and family from SA to Australia, friends and family from the UK and of courseall those good friends from France. Everyboldy pitched in happily… preparing salds for the Friday evening’s barbecue, roaming the forest for ferns and moss and branches, loading and unloading tables and chairs and pots and urns, stripping leaves from ferns for confetti, arranging flowers, setting tables, folding napkins, sweeping floors, making coffees, taxying people from the airport…and finally we all sat down together for dinner in a candle lit room, surrounded by happy chat and laughter. This is exactly how I wanted their day to end. Happy.
..flowers in the church of Le Pescher..
..”supposed” to be singing..
..confetti made of Ferns we picked in our forest at Coin Perdu and many hands helped strip the leaves..
..Now where are you off to..?
..Resting on the bridge after walking with everybody through the little village of Le Pescher..
Like every mother, I was highly excited about this wedding of our first daughter.And like every mother, a little afraid too: of the costs, of not staying out of it( very hard!), of not being able to help them live their dream, of not being able to make the day only joyous and happy.To keep the costs down we did everything ourselves and worked quite hard, I did indeed succeed in staying out of it(sometimes), and it was a beautiful joyous and happy day on which they truly lived their dream by saying “I do”
..Striped paper straws for old fashioned coke bottles, mailbox for letters, signing the guestbook, pouring oil into torches, lanterns and chandelles..
..Flowers, urns and sitting corners in the garden..
Pampilles(crystals), hanging from tree branches – to find your seat..
..some fun in the garden..
(photo: Lisa Allen photography Toulouse)
..A first dance to Edith Piaf’s “La vie en rose”..
..Two pretty smiles..
(photo: W van Wyk)
..the dining room is ready..
..table decorations: moss and ferns and foliage from our forest at Coin Perdu; hydrangeas and grey foliage from the garden with accents of chardon and Chrysanthemum and camomiles among lanterns and some silver for sparkle.
..Entering for dinner..
(photo: Lisa Allen photography Toulouse)
..Bon appetit et bonne nuit!..
***Photos: All images Ronelle van Wyk, unless otherwise stated.
***I have just recently started a Facebook page, which I call Café des artistes. It is an extension of my three blogs and on it I do exactly what one would do in a café around coffee..talk about art and life and food and photography..if you are interested in some of these short snippets, you can find my link in the sidebar to join. You will also find more photos of the wedding on my facebook page..as always, Ronelle
I have been like these butterflies the last few weeks…fluttering left, right and center! Our eldest daughter’s wedding is a week from today and I’m in top gear, working to get everything done. Truth be told, up until now most of the organizing had been done by the two themselves. My work only really started these last few weeks and being true to my very bad self, I left everything until the very last minute, which now means a mean scuffling of feet to be on top of things. But I’m almost there…on top of things!
..Inachis Io(Paon du jour) Peacock butterfly..
Every now and then I get distracted by my animals or the garden…the flowers, the vegetables and my potager, a coffee…before finding my rhythm again to move along with wedding stuff. One such a pleasant distraction was the seductive butterflies in my summer garden.
.. le petit nacré (Issoria lathonia) ..
..Iphiclides podalirius – scarse swallowtail (le flambé)..
..la belle dame (Vanessa cardui)..
..(papillons satyrinae (satyre)..
..Colias alfacariensis (Fluoré)..
A last sip of cool and calm Provencal Rosé at sunset with mon chéri before friend and family start arriving from tomorrow onfor the wedding. And so with these images of my summer butterflies here at Coin Perdu and two cold glasses of Rosé, I leave you until I resurface after the wedding!
Yesterday was hot. Very very hot. I thought I was going to melt. Here in the southwest of France we are “au niveua 2 du canicule” (level 2 heatwave). In Paris everybody is in water…by the Eiffel, in die seine, in the fountains. We are drinking water by the tons, the ice cream shelves shelves are empty. We are thirsty and hot and sticky. We are like limp fish. But it isn’t the worst heat I’ve known, so I don’t complain..pretty soon it will be dark European winter days and I will miss this heat.
In the meantime, there are many ways to keep cool. One of them of course is eating cool meals…like sipping cold gazpacho!
Une petite pensée:
- I don’t add bread to the gazpacho, but I love to serve it with croutons sprinkled on top. Omit the croutons and mix some country bread together with the vegetable mix.
- Serve with vegetables cut into small dice(cucumber, peppers, spring onions)
- Serve with a cocktail stick of goats cheese, cherry tomato, basil leaf.
- Serve topped with a spoonful of scraped iced tomato juice.
- Use a celery branch to stir.
- Add cubes of ice in each glass
- Serve in rustic Spanish glasses for the best effect.
A visit to Brive la Gaillarde..Les rues, des petits chemins, un bistro, la collegiale St. MArtin, lesboputis(quilts), l’architecturte et les fontaines..voilà Brive la Gaillarde a Corréze.
From an overheated Vallée de la Dordogne…à bientôt!
Sunday was a real “Dimanche à la campagne” at Coin Perdu. Our children from Toulouse visited the weekend, the sun was shining, we stopped working on our house for the day and we had a great brunch outside under the Tilleul tree. What made it really perfect was that Mon Chéri made lunch! I just sat in the shade, sipped my Rosè and enjoyed the company of the people I love. This frittata/tortilla/ omelette is the brainchild of Mon Chéri and it changes every time he makes it which course is typical of a frittata…you use whatever is available and to your liking!
..frittata/tortilla/omelette on the barbecue..
..the assistant earns her lunch..
Une petite pensée:
- Make a frittata to empty the fridge at the end of a month.
- Normally a frittata is done on the stove and placed under a grill for a few minutes before serving. I is firm enough to cut into slices.
- If you want it creamier, add a TBSP of crème fraîche just after you’ve added the eggs and stir .
- Always add a sprinkling of freshly cut herbs before serving for a fresh appeal.
- Place your frittata under the grill for a few minutes to have it puff up, melt the cheese if added and brown nicely.
- To make it vegetarian, omit the left over meat.
- Be creative with your frittata.
- Serve with fresh green salad, toast or country bread and fruit.
..dèjeuner à la campagne..
But back to the moment: ..the strawberries try desperately to produce one last crop… I sure did something wrong, because my garlic went to seed and is even smaller than when I planted them!… I lost all my newly planted carrots by simple neglect unfortunately (I didn’t water them…too lazy?)…my basil dried up too, but I still have some new leaves pushing, so I’m not completely hopeless!…My onions are all dug up…my young leeks look a bit frail…
..an empty late summer potager..
But on the other hand…my maize (corn) looks beautiful, although few…my pumpkin is coming along beautifully and already have little pumpkins all over…I am in love with all my grey foliaged herbs like the Absinthe(Artemisia absinthium), the santolinas, the grey potent curry plants..
..absinthe, french marigolds, tomatoes, maize, pumpkin herbs..
My artichokes are late, but I’m happy, even though I have only one plant carrying buds…next year I will have plenty of artichokes..enough to leave for flowering and enough for eating!…
One thing I don’t fail at, is growing beets…deliciously sweet, small and big, the young leaves delicious in salads. We have feasted this season on fresh beets and I’ve just planted some more and I’m already picking the leaves for colour in my salads – of course beets are one of the easiest vegetables to grow, but I pretend they are very difficult and I’m just soo good!…
..young beetroot peeping through the lavender..
A lovely green view on my potager..I have to add that this photo was taken just after some hard work, like weeding and digging-in horse manure(with the help of sweet Mon chéri of course) and pruning and all the labour a potager asks for…but still… quite pretty with the bright tansy and gay French marigolfds, the cloches and yellow pots, tomato forest… heh?…
..bright yellows for a potager..
Now just look at my maize (admitting again in a whisper that Mon Chéri sees to it being watered…?). In France maize is not eaten “corn on the cob” wise. On the contrary, it is seen as animal food and frowned upon as human food..but once they try it our way..on the BBQ.. with butter and fleur de sel..they are converted!…
..maize(corn on the cob)..
Of course I have camomile, as everubody does…how can one not have Camomile…such an easy growing, abundant and gratifying herb! Don’t trust the marker…nothing is what it seems here at Coin Perdu…
rosemary…oops non, camomile..
Aha…the tomatoes – last year I was conscientious and my tomatoes were properly staked and all the necessary pinching and mulching were religiously done and they were beautiful! This year, it is more of a tomato war with cherries and grapes and rondes and ovals fighting for air and power and it is an ordeal to harvest, but when we succeed, we have nice sweet abundant crops; I’ll be perfect again next year!…
As said…I love the santolinas…the greens and the greys…mixed with lavender, I can dwell there for hours. Hopefully I’ll have a whole field of mixed santolinas and lavenders next year – it all comes down to efficient planning?…
The visitors are bountiful and it rewards the hard work of gardening without pesticides! This young lady goes by the pretty name of le Nacré de la ronce(Brenthis daphné)…
..Nacre de la ronce..
Without planning it, my potager developed and grew towards the yellows. And I love it! Yellows, oranges, greens, whites and grey. Beautiful. But only in my garden. and only in the potager. The rest stays all white. And definitely not on my body! Look at these cheeky marigolds, bursting with energy!… and they get picked when they start to wilt, the petals are dried and used in salads..Nothing goes to waste .
Salads. A potager isn’t a potager without its salads. A leaf here and a leaf there, a handful f tomatoes, a basil leaf, a beetroot leaf … voilà, a salad for lunch….
salads (feuille de chène)
I’m one of those crazy gardeners… I am greedy, I plant too much, I plant too close together, I sow too many seeds… And so I planted far too many courgettes for our household and we ended up having these giants…pretty to look at, not as tasty as the young sweet courgettes though. But I always reason that life must be pretty too, not only practical and sensible, and that same reasoning goes for a potager…pretty has its place too in a potager. So here they are, my pretty giants!…
I hope you enjoyed walking with me through my potager at the end of the summer…almost.
A potager is hard work…all that weeding, the watering, the planting and seeding, the harsh summer sun, fighting the slugs and the deer, the rabbits and snails……it IS hard work and I am fa..aar from being the most effective gardener. Around us, everything grows and wanders like it wishes(animals included, people included) and when the worms devour my artichokes, I break into an instant fit and man and animal flees, but then calm down and casually start over again. We pretty much believe in laisser faire, so you will never see perfection around here, but I believe that it is a stress free way of gardening. What is a few weeds after all? And insects do more good than harm, and if the snails feed on your salads, just plant a few more.. or plant some sorrel to keep them away from your salad(snails adore sorrel)..or cover the soil with broken eggshells, or ash from the barbecue…live and let live..
OK. I have to shower and clean my nails and go find my gloves, which stayed behind somewhere in the potager…
Et voila…M Pierrot Gourmand, as promised!
We love our apéro (apéritif) before dinner. It can be many things and always quick and easy. Only with visitors do I try to do something more “travaillé” more elaborate. But most of the time it will be fresh tomatoes with some mozzarella, or a bowl of home marinated olives, or melted Camembert and baguette slices, or carrot sticks with vinaigrette dip, or brushcetta… These little tomato cocktails are very popular. Fresh from our tomato vines, they are dipped in caramel and in poppy seed and stuck into Pierrot and served with cold Provencal Rosé wine on the patio while Mon Chéri prepares his fire for our dinner… this is of course in summer where one can’t be anywhere else but outside!
- Dip the caramelized tips into any finish of your choice: dessicated coconut for a tropical touch; toasted seame seeds, finely chopped basil, or mixed fresh herbs; gremola; chopped dried tomatoes flakes, milled peppercorns, chopped nuts of your choice…
- Don’t make the caramel too dark or else it will taste burnt.
- Use wooden lollipop sticks for an authentic feel or use toothpicks and serve on wooden beard.
- Serve with cold white or Rosé wines along with a bowl of torn and seasoned buffalo mozzarella pieces.
The birth of Pierrot Gourmand:
At the end of the XIXth century, the famous actor Debourreau created and played his own pantomime on the melody of “Au clair de la lune“. The personage Pierrot inspired Adolphe Willette, an artist to create a poetic Pierrot. He was referred to as “le Pierrot de Montmartre“. In 1892 Monsieur Everard of Everard and Herbert industries gave birth to a marquette of Pierrot sitting on the moon, offering bonbons to children. And so Pierrot Gourmand was born.
The first lollipop was invented by Everard in 1924, made of barley sugar, fruit flavors, cola and caramel and shaped in the form of a spear head. The milky caramel was the first flavor on the market. Up until today Pierrot Gourmand lollipops still exist in both the round and original spear head shape. With a production of over 2000 tons of candy per year, the fifties was regarded as the golden years for Pierrot Gourmand. Today it is part of the Agro-industriel-andros group, well known for its Andros jams and juices.
More reading on Pierrot gourmand:
..à bientôt mes amis!..
I have been inactive here for a while now and it seems it will last a while longer before I’ll return to normal activity on Myfrenchkitchen.
So, while I’m taking my repos, I leave you with the promise to return, as soon as I can, with a post on cher Pierrot Gourmand, (as promised already a while back) along with some nice ideas and recipes for sweet and salty sucettes.! In the meantime, enjoy his sweet smiling face and sweet colorful sucettes , welcoming all children and even adults at les boulangeries, les tabacs, les supermarches, les bars… he is part of an age old tradition and culture in France and one can’t slip by life without the company of Pierrot.
à très bientõt!
…kayaking down the Dordogne..
Today, 22 April 2012 is Earth day.I would like to add my small contribution to help make the world conscious of the wonder of this planet we are privileged to inhabit. We have only one lifetime we to enjoy it and at the same time secure and preserve it for the future.
If we can teach our children from a young age to see nature from close-up, we will see a beauty deeper than just by scanning the surface: Taking walks in nature, having closer looks at what lies beneath a leaf or a branch, having them plant their own bean in a saucer lined with cotton wool, giving them their own corner in a garden to plant annuals, teaching them the benefits of insects and other crawling critters we normally flee from, having books on our shelves about nature, riding bicycle with them rather than transporting them to ballet in a car, teaching them the precious value of water, lie on our backs with them and discovering the stars, smelling wet earth, freshly cut grass…so much that we can learn from nature just by being present, so much nature can teach us when we pay attention…
..argiope brunechii female..
..Arion rufus(red slug)..
..Forest shield bug on Scottish thistle..
..wild flowers in correze…
..Bufo bufo, common toad..
..Mellicta Athalia, butterfly..
..Lacerta agilis, common lizard..
..water canal at Le Pescher..
..Birds of the Loire..
..La Loire in July..
Read about earth day 2012 here.
I am preparing a post on Pierrot Gourmand, our very popular and well known “clown” associated with lollipops and ‘bonbons’ here. While I am/was busy writing and making lollipops and driving everywhere to photograph Pierrot and his lollipops all over town, I ran into a book which found it’s way(all on its own, believe me) into my basket(that one that fills up far too quickly in a book store…!). Jardins a vivre, from Art et Décoration. Since my post on “cher Pierrot” is taking quite long, I thought I would share some images of this book and of two others, with you in the meantime. I don’t know if they are available in English, because it is books based on the magazine, Art et Décoration, a French magazine I’ve been buying for more than 16 years, on and off. Apart from my most favorite magazine Campagne Décoration, which was born in 2000 and of which I haven’t missed a single issue since 2001, Art et Décoration is the magazine I’ve been buying the longest, albeit sporadically…browse through it in the store and then decide if it has enough tips to own it. But more about Décoration Campagne later, let’s talk about Art et Décoration for now.
The latest trend for magazines is to capture their articles and particularly the images into hard bound pretty coffee table books. Art et Décoration did exactly that. Very nice books to browse, have on your coffee table or fall asleep with!
So, let’s indulge in some of the magnificent images from the three following books:
1. Jardins à vivre; Karine Villame, Collectif; Massin
..a rustic shower by the pool..
crédits photograpiques: B. Boigontier
…a rustic garden gate…
crédits photographiques: A Réty
..a water feature with an oeil de boeuf..
crédits photographiques: P. Smith
…entertaining in the garden under the “tonnelle”…
Crédites photographiques: B. boigontier.
…open kitchen with a “piano La Cornue“…
Crédits photographiques: B. Boigontier
…entertaining on the terrace…
Crédit photographique: B. Boigontier
I love the chapter on the “marquises” over the doors. Just a little protection from the rain without having a whole veranda or entrance.
crédit photographique : O. Hallot
..bathroom with “paniers” for storage…
crédit photographique: C Erwin
..simply decorated bedroom with clean lines…
crédit photographique: P. Binet
…courtyard with old stables turned into bedrooms…
crédit photographique: P. Smith
I hope you enjoyed this short tour with me.
Other books from Art et décoration:
Until we meet next time with a succette(lollipop) and Pierrot Gourmand!
I make only easy, simple and quick food. I have done the difficult, intricate thing, but now I enjoy doing relaxed cooking. This is another very simple, very versatile recipe, which I’m sure many a home has in its possession. Only the presentation differs from the one occasion to the next and the one family to the next.
- Use any other white fish.
- Instead of folding the pastry in rolls, fold them in triangles.
- serve as a cold apéritif before dinner with a cold dry white wine.
- The same recipe can be used in different ways: as a crumble with a breadcrumb, butter and oats topping and baked in the oven. OR topped with mashed potatoes and baked in the oven, OR with flour and butter and eggs added for some fish cakes…
- Can be served small as a starter or larger as a light lunch with a big mixed salad.
Some Koi images. I’m not truly a fish person, but Koi can fascinate me with their movements, their colors and their behaviour. they really have personalities, which I didn’t believe until I saw it for myself. I have done some paintings and some studies of them, but find it very difficult…it is much easier to capture the personality of a person than a fish!
Have a great weekend!
Apparently there has been some changes on WordPress concerning their comments and now I have problems whereas I never before had ANY problems! All comments are now asked to sign in with a WordPress account or Facebook or Twitter or Gravar accounts to be able to comment!I apologize for this ridiculous problem. I have no solution at the moment. All I can suggest, is that you click the LIKE button if you are unable to leave a comment, or send me an email to rvanwykatfreedotfr. Hopefully WordPress will realize that this change is a huge mistake! I have always boasted with WordPress being a GREAT host, I even changed from Blogger a few years back and never regretted one minute. I am not a whiner/ranter, but at the moment I am not a happy camper…
I would like to know how severe this problem is…if you have a moment to spare, please leave me a comment…just say “test without WP” so I can know that you were able to comment without a WordPress account. If not possible, please send me an email to rvanwykatfreedotfr. Thank you and pleeaase don’t leave me…I SO love all your little stories, whether in an email reply or comment or Facebook/Twitter…I always love it!
I’m indulging in a few of my older images, which will hopefully lift my spirit and I hope you enjoy!
..door to atelier..
..rusty milk can..
..ray of light..
Joyeuses Paques, happy Easter, gesëende Pase, buona Pasqua, felices Pascuas…!!!
Easter weekend is around our tables.. Families are preparing for visitors, or are preparing to hit the road to family.. We’re doing neither, but we prepare for an Easter brunch le Lundi de Pacques, just the two of us, mon chéri et moi. I have sent a sweet message Upstairs asking for a sunny day, so we can enjoy our lunch outside . But if I don’t get my wish, we will still have our brunch, albeit in the barn. Just as perfect.
Instead of showing Easter chocolate and with our two little hens being so prolific in their egg producing, I decided to do some deviled eggs, or as we call them here in France, Les oeufs Mimosa, reminding of the mimosa flowers which are of the first signs of spring here and it happens all around Easter. I had to do a search about why it is called deviled eggs…
According to Wikipedia it originated in ancient Rome…go figure. Apparently “deviled” referred to the spicy nature of the food. The deviled egg gourmet has a description of the origin of the term deviled which you can read for some more info. I prefer to call them eggs Mimosa, like we do here in France. We push the hard boiled egg yolk through a fine sieve, having it look like the Mimosa flowers of early spring, which we sprinkle over the filled egg halves, so it looks like we have sprinkled some Mimosa petals over our egg halves. It is a little bit of old French cooking but still sort of romantic, don’t you think? I revisited the “egg halve” -presentation, serving it with a salad of green vegetable brunoise.
So, without any further ado, I present some Easter Oeufs Mimosa revisités to you!
- If you have a rectangle inox shape, it works easy to shape it in the rectangle, I don’t have rectangle ones, but I do plan on getting, they work fantastic!
- The Mimosa eggs can also be served in “petites verrines“, small glasses. Start off with toasted croutons at the bottom, follow with egg white, then the egg yolk cream en finish by decorating with the “mimosa”( the fine grated egg yolk).
- OR make an egg sandwich , adding some of the salad to the filling too.
- OR serve the egg whites and egg yolk cream and salad in small bowls, with toasted bread rounds separately for an aperitif i summer outside by the pool and each one serves himself/herself a small piece of toast with a scoop of whatever he/she feels like topping up with.
Serves 4 people for starter
..large geese eggs, ordinary chicken eggs and small eggs from my little bantam hens…
A spring brunch and geese and chicken chronicles.
I’d like you to meet our two new feathered children…Sidonie et Aglaé. They are named after a 70′s French television show, called Sidonie et Aglaé.
They showed up last Sunday and after a week of discovering the farm, they already have their favorite spots and they continue roaming about, following me or the chickens or the cats. They love company and I , of course, love their company too!!
Sidonie et Aglaé
Since I am still in the process of constructing our little lake for the geese and the ducks and the peacocks and….and…, they have to make do with two large bowls for some swimming. Do they complain? On the contrary, looking at the photos below, they are having a ball! Wouldn’t life be wonderful if we all could be happy with so little…?
Camembert, Mimolette et Ciboulette are not disturbed by the newcomers. They do their thing tranquilement, happy as always – the amount of tiny eggs I have at the end of a week, is proof enough! I used their eggs to make some oeufs Mimosas for Easter, to be seen at Myfrenchkitchen, Les oeufs Mimosa, for an Easter brunch.
..and a very simple spring brunch last week with two good friends..
I am showing off my very simple but very wonderful day here…far too many photos of the same thing! But, it was such a glorious midday in early spring and we lingered lazily under the still-leafless walnut and tilleul trees. I can’t stop reveling in the colors of the spring sky and the sun and the greens of the fields, the color of the air…everything…spring gives me such a kick!
Today is Vendredi saint, which means for the roman Catholics that it is the Friday of fasting just before Pacques, of spiritual day of rest, peace, restrain from eating and alcohol and just quiet reflection. Many places were closed today, depending on the prefecture of the region. the death of Christ on the cross is celebrated and even Christians are invited to join in this “chemin du croix“. Because we have many friends in the Catholic religion, we too will respect this tradition and we will spend a quiet evening, with salmon, some salad and water and reflection.
I wish you a wonderful Easter weekend !
When I was in Hawa’i I searched everywhere for a nice tropical dessert with local fruits, but all in vain. Probably because of a lack of fruits in season? Back here at home, I still want a fruit salad, so I made this salad Not completely a tropical one, but with some well known fruits. Next time I’ll make a real tropical salad with lesser know fruits and give my verdict.
- Cut some tropical fruits of your choice into brunoise(small cubes). I used mango, papaya, pineapple, kiwi, kumquat, pomegranate, green Granny smith apple.
- Use fruits that are ripe, but still firm, so that you don’t end up with a soggy fruit salad…awful!
- Cover the apple with lemon juice to prevent coloring.
- Don’t use banana, it is too strong and overpowering for a fruit salad.
- Use a tiny melon ball scoop for the papaya to add some difference in shapes. I also cut the pineapple in little triangles.
- Keep the fruits separate and mix lightly just before serving, OR set in layers in a pretty glass.
- Make a syrup of 4 passion fruit pulp, 1 TSP of sugar and 1/2 cup of water. Let it boil down to a syrupy consistency and pour over the salad just before serving.
- Serve with a small scoop of lemon sorbet. (recipe following in a next issue)
- Decorate with some fresh flowers or a little umbrella for fun, lime strips, or add mint leaves or small basil leaves.
- Serve cold, but NOT so cold that you can’t taste the fruit!
Hawai’i is always a good place to unwind, even if you just do nothing, which is exactly what I did this time around. Reading by the pool, watching people(one of my favorite pastimes) while imagining their stories. On one such a day, this lovely Hawaiian woman gave some Hula lessons and of course I don’t have the same pretty hips for swaying along, but I could at least capture some nice hips!
The Hula is not just pretty hip swaying, but tells a story. With the hands and arms and face, a tale is mimicked with sensuality and sensitivity. One does get involved and captured and can’t help but wish more stories were told this romantic way.
I was too far away to hear this story, but I imagine it could be something like this:
“The goddess Pele, who owns the sea and oceans and the mountains, saw that Hiania who lost a child, was absorbed by sadness. Hiania hid from the world and her tears filled the rivers. Pele cares passionately for her children of the islands and she heaved the winds and stirred the waves with a message to Haina.
“Cry no more“, she said.
“Look up to the sun and see your child in the skies. He is smiling upon you and asking you to set free your sadness and prepare your womb to receive the child the winds will bring you.”
Hiania looked up and saw the smile of her son. She gave her sadness to the mountain who took it deep into the earth to feed its fire and she was set free to wait with anticipation upon her keiki (little one).
Until next time and with swaying hips(in private!),
Today is Grandmothers’ day here in France. everywhere “les Mamies” were taken out to lunches, flower shops were open(normally closed on Sundays) and husbands and children walked around with small bouquets for their sweet “Mamie” I wish I had a “Mamie” who I could spoil today, but the best I could do, was join in the fun at out Cecile’s bar, “le café du Centre” in Beaulieu sur Dordogne, where everybody gathered in happy spirit for coffee and croissants!
Of course that is something just up my alley, for I adore my coffee and I adore my croissant. I’m not a very routine and organized focused person, but not a day goes by that I don’t routinely start my day with my black “café allongé, un verre d’eau, un croissant and the day’s journal, La Montagne.
..my habitual café et croissant..
And so…right there, this morning, next to mon Chéri, among our cafés and croissant crumbs, camera, lenses and writing carnets and laughter of Cecile’s clients, the idea was born for a new blog. I am up for change!
..le café du centre..
So maybe I will move over from Myfrenchkitchen to Café & croissant, which will just be about everything I encounter in my everyday life…I suppose not much different from what I’ve done on Myfrenchkitchen. and of course food is included….man can’t live on croissants alone! I am considering having only the one blog…for my art, for our coin Perdu and its country life and restoration and all things that I find brings sense to this challenging life we live. But maybe I won’t move…I will of course lose many of my readers and will have to start all over and my URL will change which is always a complicated story for all involved. But where is a will, is a way. I need to move on to something new…some new juice! The future will lead me.
I’m also leaving this week for a week or two in Hawaii with mon Chéri. All tech stuff will stay behind, except for my camera. I’m taking only my bathing suit, sketching tools and little black number…for all those dinners awaiting me! I want to switch off and indulge in nature the sun and surroundings, let my senses treat me every day. Can you tell I’m excited?
And to round off this post…I made a curry chicken tagine for dinner..
- Chicken cut into portions, browned in olive oil and madras curry. Added potatoes cut in cubes, onions cut roughly, a handful of organic dried apricots, chopped preserved lemon, a tablspoon of wild flower honey and some homemade chicken stock from the freezer. Bring to the boil and slowly simmer until you have a thick sauce and tender vegetable and chicken.
- Add some spices of your taste…I used cinnamon, freshly grated nutmeg, salt and pepper and crushed juniper berries.
- Serve with couscous.
- Bon appétit!!
I drive past Nonard’s cemetery almost every day. Never have I stopped and entered it. Never had the desire to. I never go to a funeral, so why would I want to go to a cemetry? But today I stopped at Nonard’s cemetery and pushed open the wrought iron gate…..oh dear, do I see some frowns out there??
PS: I made a riz au lait to accompany this post, because I thought an old traditional dish like rice pudding would go well with the traditional cemetery and add a little bit of sweetness to an otherwise grim subject. But then my chickens were so cute today, the sun was so wonderful, the cats so playful that I forgot about the rice inside on the stove and burnt it to oblivion! So…only cemetery and no pudding..
… three stones, one family…
Les cimetiéres in France are very different to those I grew up with…they are almost..pretty? I love a cross…not for religious reasons, just because, and in the French cimetiére there is no shortage of spectacular crosses. But let me not talk too much, I might just say inappropriate things, since I do sometimes have a wicked mind.
…through the open gate…
So, while walking through Nonard’s cimetiére , I heard all the stories being whispered around me…people who once were fathers and mothers, sons, grandchildren, sisters…If there is one place you can sit and be surrounded by stories, it is the cemetery. I thought of my own story, way back, when my father died and I was a young and vulnerable teenager of fifteen.
I can remember my mother’s black dress she wore for the funeral and for weeks after. I remember her beautiful brooches she always wore with her dresses. A scarf. Black shoes. I always thought she looked very elegant in black with her black hair, dark eyes and olive skin. I have no idea what I wore. After that day, it became custom for my mother and I to visit the cemetery every Sunday afternoon with a bottle of water, a cloth and a bunch of flowers. Our sweet, sweet neighbour across the road always came by the morning with flowers she picked from her garden, knowing our ritual by heart. On arrival, my mother walked around the stone, inspected it and and found fault here with the stone that chipped, and there with marble that moved…it is after all a thing that stands on ground that move? I think that was her way of just controlling her emotions. My task was always to empty the dry flowers, fill the vase with fresh ones, wipe the dust from the marble and then I joined my mother, where she just stared at my father’s name. I stared too. In silence. We continued that ritual for years, every Sunday afternoon, until I left home to university.
..to my grandpa, to my mother, to my father, to our friend, to my cousin, with sorrow,..
…age old plaques, broken, worn, sad…
I have no doubt that it is one of the reasons why I hate a Sunday and why I feel depressed for a whole Sunday, especially the afternoon. But I suppose there is no difference between Sunday rituals at the cemetery; flowers, a cloth, fresh water, staring. Wondering. And remembering. A cemetery has its stories. Touching. All the same, yet so different.
…a private family…
…two families resting together – what would their story be?..
..and finally, to lift the dark veil a bit and to reveal the wicked side of my character – 2 statues I would love to have in my garden and 4 vases for my home!…
…and dare I bring in a little humor with the abandoned stone reminding me of the Titanic (bottom left), and a Jesus about to fall out of his vase any minute(bottom right)? Of course I can! In the saddest moments lies the biggest humor…that is what keeps us going. In fact, there is very little difference between laughing and crying…?
Pinch of salt:
Inspiration: 2 star chef Jean Sulpice: His restaurant, Oxalys is the highest in Europe, at 2 300 m above sea level where he serves food of the highest quality and ingenuity. What inspires me is his devotion to his passions: his work, his family and his mountains. He watches the weather every day from his window high up in Val Thorens to see how his clientele will turn out. He rises every morning at dawn for his exercises in the mountains with his skies in winter and hiking in summer. He takes his son to preschool and serves lunch to the school: healthy vegetable soups and delicious chocolate mousse, which leave the kiddies with broad chocolate covered smiles! A young man full of joie de vivre and a vivid passion for what he loves!
Rest in peace until next time
..from your wicked, Nonard cemetry intruder..
Welcome to today, Mardi gras 2012!!
A little Mediterranean flavour to celebrate this feasty day…the last day on which we “fatten up” before we start our 40 day fast up to Pâcques. What else do we eat than crêpes…again?! Only, this time a bit different…made with semolina flour and yeast, it is left for an hour to rise before baking in a pan. The yeast may scare you off, but it is not at all difficult…no kneading involved, and while you wait on the raising of the yeast, you can clean up the kitchen. It is traditionally served with soft butter and warm honey in the Middle East….delicious I tell you!
…served with warm panfried clementines and honey and butter…
…served with soft butter and drizzled with warm honey…
- Add 4 tsp dry yeast to 125 ml lukewarm water. Add 3 TBS flour and leave aside in a warm place for about 15 minutes until the mixture begins to foam.
- Sift 250g flour, 250 fine semolina and a pinch of salt in a bowl and shape a hole in the middle of the flour.
- Beat 2 eggs with 125 ml lukewarm milk and add into the hole made in the flour. Add the foamed yeast mixture and another 350 ml lukewarm water. Work the flour gently from the outside towards the centre, mixing it with the yeast/milk mixture in the middle. Whisk briskly until the mixtrue is smooth with the consistency of thick cream. cover with a kitchen towel and leave in a warm place for and hour unil the mixture becomes foamy and doubles in volume.
- Wipe a pan with a little buttered or oiled paper and heat it up on the stove until hot. Drop a small ladle full of mixture into the center of the pan(about 3 TBSP). Bake until the top is dry and makes small holes/bubbles. don’t turn over. Remove from the pan and keep warm on a plate over hot water. Cover with a damp towel.
- Repeat until all the mixture is used up.
- Serve warm on a plate with warmed honey and soft butter OR some clementine slices, slightly caramelized in butter and honey.
- Serve warm.
Makes about 16 crêpes.
- Add a drop of orange flower water to the crêpe mixture OR add it to the clementines.
- Arrange the crêpes after baking each one in overlapping fashion rather that on top of each other.
- Butter the pan between baking if you don’t use a non stick pan.
…eggs, semolina, flour, yeast and a scale..
..acacia honey, fresh seasonal clementines and many books..
* Recipe adapted from “crêpe à la semoule” de Le Meilleur du MAroc, by Tess Maloss, Larousse.
I hope you have a festive Mardi Gras and that your fasting from tomorrow on stays motivated and on the right track… ahem ahem…!
I think the majority of people will never have enough storage space in the kitchen. I am no different. I’m also a firm believer of “out of sight, out of use” which means everything in my kitchen is in plain sight, ready for the taking. You can see some images of our Loire home kitchen here). But it means mean that a lot of stuff can lie around in every nook and corner. And that of course…I hate too! It is always those small “tools” lying around in drawers that work on my nerves. So I prop them in old glass jars that I bought at the brocante, at the same time functional and nice to look at. The same goes for old apothecary jars, which I can unfortunately not show, since they are stored at the Loire house in Motlouis. They are SO beautiful!!you can see one filled with old porcelain pieces I pick up(bottom right image) These are old bonbon jars can now also be bought new, as reproductions from recycled glass, with the words engraved...bonbons, café, chocolats. Imagine how nice they would look on your shelves filled with petits gateaux over Christmas time, chocolats at Valentine or Oeufs de Pâques eggs during Easter? Any other sturdy glass jar can work too, just figure it big enough so you don’t get caught with your hand in the cookie jar!
..old glass bonbon jars and an old apothecary jar(the bottom right picture, left jar on the shelf)..
*Because it is still winter and too cold to hold a book …a movie with which you can cuddle up completely covered by blankets…Rabbit hole with Nicole Kidman and Aaron Eckhart and directed by john Cameron Mitchell (2010). The story of a couple coming to terms with the loss of their son.
..from the bonbon girl..
I suppose everyone thinks “chocolate” when in February and especially around the 14th. I’m breaking the rules a bit here…these small cherry and bacon rolls are much more popular in our home under my loved ones than chocolate. In fact, I’m the only chocolate fan around here! So, when I make my people these little rolls, they know it says something about my love for them.
Very easy, so much so that it doesn’t require any recipe. I’ve had this “recipe” for as long as I can remember. It is sort of my “signature” snack and I have not yet come across a single person who sticks to only one or even two.
- Simply roll some sweet “cake cherries” as we used to call them in strips thin bacon. Secure with a toothpick
- Bake in a 200 degrees C (356 degr F) oven until the bacon is caramelized. In a preheated oven, this won’t take longer than 12-15 minutes.
- Use some prunes or apricots instead of cherries.
- Use a leaner ham, like prosciutto or Serrano ham, cut in think slices and roll around the cherries. I’ve tried them all, but our favourite stays bacon strips.
- The bacon rolls can be fried in a pan(without oil), but they are crispier and tastier(and healthier) baked in the oven.
- Use simple toothpicks.. fancy ones will burn in the oven.
- Eat warm from the oven.
…cherries in syrup, strips of bacon, toothpicks…
…May you all have a cherry sweet Valentine’s day!..
from Chérie here in Corréze!
“Her name is Leyin. I am Julien. For 6 years we were together until she left me, 7 weeks ago. If you will allow me, I will share this story of love and passion with you, a piece a day, for as long as my faith keeps up or until she comes back to this line 12, which she takes regularly. My wish? To touch her, move her and at the same time, bring some beauty to this world of the Paris metro.“
For this Valentine weekend ambiance, I want to share this Paris metro love story with you.
Chéri called me last week one day, early morning, from Paris. “I miss you and I just quickly want to tell you how much I love you. Later, during the weekend I found out what stirred his emotions on that early morning. He found a letter on his seat on the metro, line 12, the one he takes to work every day. It is a love letter from Julien to his lost love Leyin. It is written with passion and sadness and a hope that she’ll take line 12 again, find his words of love dedicated to her and be so touched by it that she returns to him. He ends his letter with a poem and a request that the letter not be destroyed, but left on the seat where you found it, as it is more than just a letter…it is a symbol of love.
So…I know many will immediately think this is a hoax, scam…or a joke…or anything else, except honest and real. Maybe it isn’t real. Maybe it is a joke. Or a scam. But then, in my opinion, it is a positive one. One that leaves you with a smile and a twinkle in the eye…a dream…. and one that has your husband of 30 years call you early morning to quickly tell you that he loves you. THAT is honest and real.
Have a passionate Valentine weekend!
from the hopeless romantic!
Updated Saturday, 11 February. This reply showed up in my comment box…
I am the author of the papers for Leyin on line 12.
It’s not a hoax or something like that.
It’s real, it’s our story, and I hope she will come back.
It’s funny. You’re the second english spoken people who think it could be not real.
I’ve received reactions on my mail (email@example.com), and all reactions in french don’t enven think about a hoax, joke… For french people, it sounds like it is , a romantic way to find again my love.
The paper you show is the number 7. I finished the week on friday with the number 11.
Thank you very much for your interest. With many good vibrations, I think we (leyin and me) will be soon together.
Sorry for my english.
11/02/2012 at 13:0″
**I’m so happy to hear from Julien and so this is for him...let’s ALL hope and wish together that he’ll find this love!!
I’m not a very big potato fan, but with our extremely cold temperatures here in Europe and especially here at Coin Perdu in the barn, I take comfort in a hearty true mountain tartiflette. It does wonders for my cold body…and spirit! It is a favorite in my family and we make it different every time. It is a recipe that can be played around with, except for the cheese..that can NOT be replaced. It won’t be a tartiflette without that strong flavoured creamy cheese.
There aren’t any specific quantities for making a tartiflette…I can only tell you more or less what I do:
- Wash 4 -6 large potatoes and boil until almost tender.
- Rinse, leave to cool aside.
- Fry 2 large onions in a pan, add a handful of sliced champignons de Paris and a packet of bacon pieces. Season to you taste.
- When the potatoes have cooled down, remove the skin and cut into thin slices.
- Heat the oven to 200 degr. C.
- Layer the potatoes in an oven proof dish, alternating the potatoes and the onions.
- Cut a Reblochon cheese(or another soft cheese of your choice) through the middle so you have two thin rounds. I used a Montagnard des Vosges. Place cut side down on the potatoes.
- If your dish looks too dry, add a drizzling of créme fraiche before placing the cheese on top.
- Bake for about 30 minutes or until the cheese has melted and the crust has become dry and brittle. Remove from the oven and remove the crust from the dish. Sprinkle with some paprika or “piment d’Espelette” and bake for another 10 minutes or until the top is nicely caramelized.
- Serve warm with some slices of smoked ham and a large fresh green salad on the side with a pungent vinaigrette.
Serves 4 as a meal.
Europe had been covered in a Siberian snow blanket for the past week or so…freezing cold, hyper dangerous, but spectacular! It is exceptionally cold here at Coin Perdu and I have a rough time keeping warm, seeing to fresh water for the horses with all the plumbing frozen rock solid. Warming up the barn to a comfortable temperature has also been a challenging task as of late and the only solution is to dress Inuit style, shuffling around in multiple layers and moving with less agility than a polar bear. don’;t even mention femininity.. We were snowed in without snow chains for the car and couldn’t get up the hill. the small French country roads are not made for snow and tiny cars and evidence of this is seen all around the countryside with cars in ditches off the roads.
..our/my home for now…
..bringing the horses in for the night, feeding them, carrying hay from the e other barn and water from the swimming pool..
…an unfinished home – what would I give to be all snug in my home..
…VERY c..c..c..c0ld visits..!!
…the boxwoods are still standing and showing off their beauty against a white background…
..first time snow for Mimolette…
…discovering this all-white-business…
..a white potager(vegetable garden) with the eiffel tower empty, a garden cloche looking quite pretty and last year’s cherry tomatoes…
Mésanges bleues(blue tits and a mésange charbonniére(Great tits) are all too playful in this cold. Between them and the red robins and the pies and the horses and the chickens and the cats and the rabbits and whoever else…; I just can’t keep up with feeding everybody!…
…just some prettiness…
Last, but not least: THANK YOU to everybody who has sent me emails and messages expressing concern for our staying here in the barn at Coin Perdu during this cold, wondering how we/I’m holding up and whether we/I’m surviving. It is very much appreciated.!! I’m still here, even though I have to admit it is a bit tough lately. Thank you for caring!
the polar bear(ess)!
Some of our villages have some real tongue twister names here in the Correze countryside. Just because it is weekend, I’m leaving you with one or two to struggle with and see if you can figure out their pronunciation. When you’re done, put up your hand and I’ll pass on the advanced challenge..
I’m also a kind person, so to lift your spirit after all the hard work at practicing your French…a great movie with some great actors; Julie Andrews, who will always be one of my favorites, Colin firth OF COURSE…now whose legs don’t go jello by the delicious sight of this cute man?? Mine certainly do! The only one, I have to say frankly I’m no fan of, is Jeanne Tripplehorn, but fortunately the rest of the cast makes up for her . Be warned, it is British humor and if you don’t like British… well, then rather go for Terminator!
..and on this French/British note I wish you a very pleasant weekend, my dears…
à la prochaine fois
from a freezing cold barn in Correze!
Today, 2 February is la Chandeleur( a commemoration of the presentation of the baby Jesus in the temple of Jerusalem and the purification process: (Luke 2:22 – When the time came for the purification rites required by the Law of Moses, Joseph and Mary took him to Jerusalem to present him to the Lord 23 (as it is written in the Law of the Lord, “Every firstborn male is to be consecrated to the Lord”[a]), 24 and to offer a sacrifice in keeping with what is said in the Law of the Lord: “a pair of doves or two young pigeons.”) . But mostly this day in France is devoted to eating crêpes. I’m sharing a traditional Breton recipe, a favorite of our daughter’s friend, who is Bretonne.
…crêpes de Sophie…
I feel a little like Paula Deen advocating this butter and sugar, so maybe I should warn...DANGER! One can’t have too many of these and in any case, we French only eat one or at the most, two crêpes(if they are small) at a time! Hope you enjoy your one crêpe.
…exploding sugar crystals”..(pumping candies)…
The basic recipe for the crêpes can be found here: A classice crêpe recipe and feasting the Mardi Gras way.
Suggestions for Sophie’s Bretonne crêpes.
- When serving your crêpes, heat a pan with a small knob of butter.
- Add one crêpe at a time, turn and warm/fry the other side.
- Add a little sugar to the crêpe in the pan, allow it to melt, fold the crêpe in half and fold again so you end up with a small envelope.
- Slide onto a plate and serve hot.
- For fun I added some “exploding sugar crystals” just before serving. They will “explode” in your mouth, adding a surprise to each bite. I see they are called “pumping candies”…?Her is one address in France where they can be ordered from: Meilleur du chef.com
When we hear the word château, we immediately dream up an image of Le Roi Louis XIV, the sun king of France. And yes, it is spot on. It is those beautiful country residences of royalties like le château de Versailles, or Fontainebleau, or those found in La vallee de la Loire, like the majestic Chambord and Chenenonceau, or Villandry and Uzé and others, more or less known.
…Chaumont sur Loire…
But then we also have the smaller French country house, also called un château which might be inhabited by a noble Frenchman or not. Lately many châteaux here in France are bought up and restored by foreigners and run as bed and breakfasts or luxury hotels. And yes, stories rich in deception, love and intrigue still abound in all these châteaux, even the luxury château hotels…how can you silence the voice of a place?
…a locked up country château…
…no entry, only mystery…
There is a third kind of château…my chickens are of noble heritage…owing not only one, but two châteaux of which I am the butler and the maid and housekeeper. Their fancy heated one in Tours is at the moment up for sale, and they are living in an old dilapidated château here at Coin Perdu which we inherited when we bought the property. But, as royalty runs deep in the veins and isn’t determined by surroundings, my chickens reign with dignity and class from their ruins.
…the entrance to the chateau de Plumes…
…a dilapidated château de Plumes..
As soon as my vegetable patch is finished, the château de Plumes will move to the potager. I have the plans all set up for a cute and regal château de Plumes with turrets and all, still rustic, but worthy to be home to Their Royal Hignesses. As it is very cold here at night, I bring them into the barn at night, in their baskets, where they sleep next to my bed and we all snore in sync and cozy warmth. At 5:30, when Camembert announces the day(how does he know it is day, when all is still spitting dark??), I turn on my other side and cover my ears.
Enjoy your ONE crêpe!!!
and until next time..
from your devoted servant, Ronelle