Our house for sale in Montbrun des Corbieres

So we are about to start 2014..... And we have made the momentous decision to sell our beautiful home here in Montbrun.

We have spent the last 4 years here lovingly restoring our village house and enjoying the country life. However, now we feel its time to move on to new adventures. It has been a difficult decision as we love our village and the people we have met here. We have had so many lovely times with family and friends here also.

BUT.....

I have always wanted to have a small holding and live as self sufficiently as possible. We have achieved some of that here with our vegetable garden...but....I've always  wanted some animals.
Unfortunately we cannot do that in our veggie garden. It's too far from the house.....it's not practical and not safe. We just wouldn't be able to look after them well enough from a distance.

Realistically.....we are not of an age to take on a small holding so the search began for a house with a big enough garden to grow lots of veg and keep some chickens but not so big to be unmanageable.
We made a list of everything that we were looking for....decided we would not buy anywhere till we sold this house....and gave ourselves a couple of years to find the ideal thing.

THE PROBLEM WITH THAT IS.......WE ARE FAR TOO IMPULSIVE TO STICK TO PLANS.

Our present house was purchased when we were on a weekend trip visiting a friend.....it was raining......so why not go and look at a couple of houses for sale in the village......oh and why not just buy one of them!

The say buy in haste and repent at leisure..........NEVER!   Always go with your heart and you can't go far wrong!

Ok...you guessed it.......we did the same again!

To be honest we did look around a LITTLE  bit. The problem was I was looking at all the old farmhouses with far too much land and in hamlets too far away from civilisation. Hubby was looking at things much more conservative.

The house just sort of jumped out at us.....

Small village...well twice the size of our present one...700 people!
Picturesque....river,chateau,water-mill
Restaurants,boulangerie,boucherie
House is a little too modern for me...not as rustic as our present one......and a little too big...but...

I LOVE THE GARDEN

Lots if room for my little chickies.

So compromises had to be made....so rustic is out and sort of french suburban style is in.


Anyway.......watch this space. We sign for the new house at the end of Jan  but can't move  until we sell this one.

Anyone looking for a french holiday house.......we are on green-acres.com.......village house Montbrun des Corbieres.

Unless we win the lottery and then  we can keep both...ha ha!

HOME MADE CHRISTMAS GIFTS ....IRISH CREAM WHISKY RECIPE

ITS A SAD DAY WHEN YOU DISCOVER THERE REALLY IS NO SANTA CLAUS. (THERE ISN'T IS THERE????) ALL THOSE FEELINGS OF ANTICIPATION AND EXCITEMENT AT OPENING YOUR PRESENTS ON CHRISTMAS MORNING...ITS SOMETHING YOU CAN NEVER FEEL IN THE SAME WAY EVER AGAIN!

THE BIGGEST JOY FOR ME NOW AT CHRISTMAS IS TO BE ABLE TO GIVE..... NO MATTER HOW BIG OR SMALL THE GIFT..AS LONG AS IT IS SOMETHING GIVEN WITH THOUGHT.

WE ARE AT THE STAGE WHERE WE GIVE OUR CHILDREN MONEY SO THAT THEY CHOOSE WHATEVER IT IS THEY NEED/WANT  AND WHEN THEY NEED/WANT IT.
AS FOR OURSELVES WE NO LONGER GIVE EACH OTHER GIFTS JUST BECAUSE ITS CHRISTMAS.....IF WE SEE SOMETHING THAT WE WOULD LIKE OR A TREAT WE MAY LIKE TO HAVE...WELL...WE JUST GET IT AT THE TIME!!!

ITS REALLY NICE TO KNOW SOMEONE WELL ENOUGH TO BE ABLE TO GIVE SOMETHING THAT YOU KNOW WILL BE APPRECIATED. UNFORTUNATELY FOR MOST PEOPLE  ITS A CASE OF SEARCHING TO FIND SOMETHING AND USUALLY AT THE LAST MINUTE.

APPARENTLY THE FOLLOWING ARE THE TOP 5 MOST UNWANTED GIFTS.

1 UNATTRACTIVE SOCKS!!!!
2 CHEAP PERFUME/BOXED GIFT SETS THAT ARE OVERPRICED FOR THE CONTENTS.
3 PERSONALISED HANKIES. FOR HYGIENE REASONS PEOPLE RARELY USE THESE NOW.
4 EXECUTIVE STRESS TOYS....YES THERE REALLY WAS A BANANA SHAPED STRESS SPONGE!!!
5 HOUSEHOLD GADGETS....THOSE TIME SAVING THINGS THAT NEVER REALLY DO AND JUST FILL UP YOUR KITCHEN CUPBOARDS GATHERING DUST!

ALONG WITH.... XMAS TREE EARRINGS (ACTUALLY THEY ARE USEFUL ONE DAY A YEAR)...AND THE ANNUAL DANIEL O DONNELL CD!


ITS A REAL SHAME THAT SO MUCH MONEY IS WASTED ...BUT AT LEAST E BAY  DOES SOME ROARING TRADE ON BOXING DAY!!

ANYWAY..TO MAKING YOUR OWN CHRISTMAS PRESENTS......

ITS NOT ONLY A GOOD WAY OF SAVING MONEY..ITS ALSO A GOOD WAY OF MAKING SOMETHING TO SUIT THE PERSON THAT YOU ARE GIVING IT TO YOU.

LAST YEAR, HERE IN FRANCE, OUR NEIGHBOURS CALLED ON CHRISTMAS EVE BRINGING GIFTS OF HOME MADE SWEETS AND HOME GROWN PLANTS. IT WAS REALLY LOVELY THAT THEY HAD TAKEN TIME AND EFFORT TO MAKE SOMETHING FOR US. WE IN TURN MADE SHORTBREAD AND CHOCOLATE FUDGE FOR OUR NEIGHBOURS, THE MAIRIES OFFICE AND MARTINE WHO WORKS IN THE POST OFFICE.

WE MAY NOT BE ABLE TO MAKE SOMETHING PERFECTLY CRAFTED BUT I DO THINK IT IS MUCH MORE APPRECIATED WHEN YOU HAVE TAKEN THE TIME TO DO IT YOURSELF.
THE FOLLOWING IS MY START OF GIFTS FOR THIS YEAR....

OF COURSE I COULDN'T POSSIBLY REVEAL AT THIS STAGE WHO THEY ARE FOR!!!!!

I HAVE MADE A TRIO OF HEARTS FILLED WITH LAVENDER,(LAVENDER HAND PICKED IN THE SUMMER) COTTON NAPKINS WHICH I DECORATED USING DYLON FABRIC PENS, RASPBERRY RUM,  BLACKBERRY VODKA AND LAVENDER MASSAGE OIL.

I ALSO INTEND MAKING SOME IRISH CREAM WHISKY.....A HOME MADE VERSION OF BAILEYS. THIS ONLY KEEPS FOR ABOUT 2 WEEKS IN THE FRIDGE SO IT IS BEST TO MAKE IT JUST BEFORE GIVING.

THE RECIPE IS AS FOLLOWS...

LARGE TIN OF EVAPORATED MILK
LARGE TIN OF CONDENSED MILK
GLASS OF WHISKY...LESS IF YOU DO NOT WANT IT TOO STRONG
TEASPOON OF GLYCERIN
1 TABLESPOON OF INSTANT COFFEE DISSOLVED IN 2 TEASPOONS OF WATER.

MIX ALL IN A JUG THEN TRANSFER INTO BOTTLES.

IT IS BEST TO USE SMALLER BOTTLES BECAUSE IT WILL NEED TO BE USED UP IN THE 2 WEEKS AND NOT MANY PEOPLE WANT TO DRINK IT EVERY NIGHT FOR 2 WEEKS!!!!! ITS GREAT TO GIVE TO PEOPLE WHO YOU KNOW WILL BE ENTERTAINING A LOT OVER CHRISTMAS AND NEW YEAR!



I HOPE YOU ENJOY MAKING AND GIVING YOUR CHRISTMAS GIFTS.

MONTBRUN DES CORBIERES - QUIET LIVING IN A SMALL VILLAGE...NOT!!!!!

When we arrived to live in the small village of Montbrun des Corbieres in 2009 we were envisaging a simple rustic lifestyle. We didn't know anyone and the population of the village is only just over 300 people...on a good day!
We left behind the social life involved with friends from work and from more than a decade of living in the same place.
So amongst our belongings we packed hundreds of books and dvds to help fill the quiet winter evenings. Manuals of all the local walks and places of interest, puzzle books and lots of ideas for crafts and hobbies we would have endless time to pursue.

The calm quiet life away from the hustle and bustle of town living.

HOW WRONG COULD WE BE..........

Today I was looking at the calender from last year....and being a bit of a list freak...decided I would note down all the social events/meals etc  we had attended in the last year. It was a bit of an eye opener......the list is as follows.......

Aperos  (pre dinner snacks and drinks usually for a couple of hours from about 5 or 6pm)   14

Meals prepared for invited guests   ...1 guest = 1 meal  (not including us)                                                                                                                                              41

Meals at friends                                                                                                                         17

Meals at restaurants with friends                                                                                             14

Coffee mornings                                                                                                                        12

Organised fetes and functions                                                                                                    12

Visitors coming to stay...1 person =1 day                                                                                121

The above does not include the times we have just had an impromptu lunch out..or invited neighbours to help us eat produce from the garden......and definitely not the coffees out (of which we are particularly fond ,,sitting in street cafes are what french life is all about). It also doesn't includes neighbours and friends "just calling in".. It also doesn't include the the fete quartier ( street party) which our french neighbours organise once a month in the summer!!!!

It is certainly a social life we were not expecting.....

Summer is particularly busy with the influx of British expats to their holiday homes and well as our Dutch neighbours. I am shamed to admit there have been times we have pulled down the blinds and hidden to avoid the possibility of being invited anywhere!!!!!!!

So if you are genuinely looking for a quiet life watch out when you buy in a house in a village where it looks like everyone is hiding behind closed shutters.

THINGS ARE NOT ALWAYS HOW THEY SEEM!

We are not moaning.......we love everyone that we have met and we are learning to cope with our new found hectic social life. We have such a variety of friends and acquaintances...french, english, dutch, swiss, danish, german.......bringing their variety of ways of life and interests.

It perhaps hasn't been the way of life we were expecting but it has been a fantastic experience.

So...signing off ...as once again we are out tonight for an "apero dinatoire" (oh yes I didn't mention that one....that's a meal between an apero and the full dining experience)


Happy socialising!!!!!

Quick and easy, healthy green soup

I always keep frozen green veg in the freezer for emergencies. It's just as healthy as fresh....and often more so as its picked and frozen immediately.

If you want to have a health blast and make soup ultra quick then here is a good recipe using your frozen veg.

For 2 people...increase as necessary for more people.

A handful each of frozen broccoli,spinach and Brussels sprouts.
Put in a pan with 3/4 of a pint of water and a good vegetable stock.. ( the Maggi or knorr jelly type ones are really good)
Cook  until veg softens ....usually only 5 to 10 mins.
Purée/liquidise the soup
There shouldn't be any need to season as there is enough in the stock.....you can add it after if you felt you needed it.
Add 100 mls of creme liquide/single cream and warm through. Do not boil!

Ready to serve with some nice crusty baguette.

SIMPLES!

This is also really good to serve as a puréed vegetable...just add enough water to cover veg when cooking and then enough cream to give the taste but not to make it too sloppy.


Really delicious! Honest....give it a try.

LETTUCE AND CELERY ...HOW TO KEEP THEM FRESH

I'VE FORGOTTEN THE NUMBER OF TIMES IN THE PAST THAT I HAVE THROWN AWAY  LETTUCE THAT HAS GONE SOGGY AND CELERY THAT HAS GONE LIMP...AND THERE'S NOTHING WORSE THAN LIMP CELERY!!!!!

ACCORDING TO A BRITISH SURVEY THESE ARE AMONG THE MOST COMMONLY WASTED FOOD ITEMS PURCHASED BY CONSUMERS. SOMETIMES THIS IS DUE TO OVER PURCHASING BUT MOST OFTEN BECAUSE THEY ARE NOT USED IN TIME OR THE QUALITY IS NO LONGER GOOD ENOUGH TO USE THEM DUE TO POOR STORAGE

YOU THINK YOU ARE REALLY  ORGANISED  IN PLANNING MENUS TO MAKE THE BEST OF THE FRESH PRODUCE YOU BUY BUT THE INEVITABLE HAPPENS....A SURPRISE MEAL OUT OR YOU SOMETIMES JUST DON'T FANCY WHAT YOU HAVE PLANNED...AND ALSO THERE ARE TIMES THAT PRODUCE JUST DOESN'T LAST AS LONG AS YOU THINK IT WILL!!!


I DISCOVERED THIS YEAR THE BEST WAY TO KEEP LETTUCE AND CELERY FRESH FOR MUCH LONGER.

LETTUCE

WASH AND DRY THE LETTUCE LEAVES

CHOOSE A PLASTIC STORAGE BOX THAT WILL HOLD THE AMOUNT OF LETTUCE YOU HAVE.
START WITH A LAYER OF KITCHEN ROLL IN TH BOTTOM OF THE BOX...THEN LAYER LETTUCE AND KITCHEN ROLL UNTIL THE BOX IS FULL. FINISH OFF WITH A LAYER OF KITCHEN ROLL ON THE TOP THEN SEAL THE BOX WITH ITS LID.

.THE KITCHEN ROLL WILL ABSORB EXCESS MOISTURE AND PREVENT THE SOGGY "EFFECT". I HAVE KEPT LETTUCE IN THE FRIDGE FOR ALMOST 2 WEEKS IN THIS WAY!!!
I DID TRY THIS WITH THE VERY FINE SALAD LEAVES BUT FOUND IF YOU LEFT THEM TOO LONG THEY WOULD JUST DRY OUT..IT IS BETTER WITH THE CRISPER LETTUCES.


CELERY


UNFORTUNATELY IF NOT STORED CORRECTLY CELERY WILL GO LIMP VERY QUICKLY IN THE FRIDGE. THE FOLLOWING METHOD WILL GUARANTEE THAT THE CELERY WILL STAY CRISP FOR UP TO 2 WEEKS.

FIRSTLY WASH THE CELERY, REMOVE THE LEAVES AND TRIM THE EDGES.

DAMPEN SOME KITCHEN ROLL AND WRAP IT AROUND THE CELERY STALKS

AND THEN WRAP IN SILVER FOIL...TRES SIMPLE!!!

JUST OPEN AND TAKE OUT AS MUCH AS YOU NEED.... THEN RESEAL!

DON'T FORGET TO USE YOUR CELERY LEAVES AND TRIMMINGS FOR SOUP OR
JUICING!!!!


HERES TO KEEPING YOUR GREENS JUICY AND FRESH!!!!!!!!!

HOW TO MAKE FRUIT PULP CRACKERS

BEING THE SORT OF HEALTHY TYPES WE ARE......OK WE HAVE LOTS OF WINE...BUT OTHER THAN THAT....OK WE EATS LOTS OF CHOCOLATE AS WELL....BUT  ....   OTHER THAN THAT....

WE USUALLY START THE DAY HEALTHILY WITH A FRESHLY MADE JUICE (IT DOES SORT OF GO A BIT DOWNHILL AFTERWARDS BUT WE KEEP TRYING)...EITHER FRUIT OR VEGETABLES OR A COMINATION OF THEM BOTH.

AS ANYONE WHO MAKES THESE JUICES KNOW YOU ARE LEFT WITH A LOT OF PULP. I HAVE LOOKED UP VARIOUS RECIPES BUT THEY HAVE USUALLY BEEN FOR CAKES, DESSERTS AND GENERALLY THINGS THAT I WASN'T INTERESTED IN.  I PUT IT INTO SOUPS OR IT IS PUT TO GOOD USE ON THE COMPOST HEAP.... WHICH IS A SHAME TO THROW AWAY ALL THAT GOOD FIBRE THAT YOU COULD BE EATING.

YIPPEE...I HAVE NOW FOUND A GOOD WAY OF USING THE PULP. IT WAS ON AN AMERICAN FITNESS WEBSITE..BUILTLEAN.COM .SO THANKS TO THEM

PULP CRACKERS

3 CUPS PULP
1/4 CUP CHIA SEEDS
1/2 CUP OF CHICKPEA FLOUR
1 CUP OF WATER

PUREE THE PULP TOGETHER WITH THE CHIA SEEDS AND THE FLOUR.
SLOWLY ADD THE WATER AND THEN THINLY SPREAD THE MIXTURE ON A NON STICK BAKING TRAY. IF IT IS TOO THICK IT WILL NOT CRISP UP EASILY AND JUST TASTE LIKE A BREAD MIXTURE.

BAKE.IN THE OVEN.....ABOUT GAS 5 FOR 30/40 MINS TILL ITS CRISP.


CUT INTO SQUARES..

IT LOOKS THE SAME COOKED AS IT DID RAW..ONLY A LITTLE BROWNER!!
YOU ALSO NEED TO BE CAREFUL AS THE EDGES CAN BROWN TOO MUCH...BUT I THOUGHT THEY WERE THE CRISPIEST AND NICEST.

THE TASTE OF THEM WILL VERY MUCH DEPEND WHAT KIND OF FRUIT OR VEGETABLE YOU WERE JUICING. THE DAY I MADE IT WE HAD APPLE,CELERY AND CARROT.

I HAVE TO ADMIT IT DOESN'T LOOK REALLY APPETISING EITHER BEFORE OR AFTER COOKING BUT THEY DO TASTE REALLY NICE ESPECIALLY WITH CHEESE.

IF I WAS DOING THESE AGAIN I THINK I WOULD BE TEMPTED TO CUT THEM WITH A SCONE CUTTER INTO CIRCLES BEFORE BAKING...JUT LOOKS NICER ON THE PLATE.

I ALSO THINK IT WOULD BE NICE TO ADD SOME SEASONING...DEPENDING ON WHAT YOU LIKE...SUCH AS CHILLI,GINGER OR CURRY FOR VEG PULP  OR CINNAMON FOR FRUIT BASED PULP.

ITS NOT SOMETHING I WOULD MAKE EVERY TIME AS  I FOUND THEY DID NOT KEEP WELL...WENT SOFT TOO QUICKLY...SO YOU WOULD BE EATING THEM VIRTUALLY EVERY DAY!!!
HOWEVER ITS GREAT TO HAVE ANOTHER IDEA OF WHAT TO DO WITH THE PULP SO IT ISN'T WASTED.

HAPPY JUICING AND PULPING!!!!

MONTBRUN HOSTS PATRICE JANIA...CHANSONS D'AMOUR

WE ARE BUSY IN THE HAY HOUSEHOLD PREPARING FOR A FETE IN OUR VILLAGE HALL. IT IS BEING ORGANISED BY THE" CLUB DE SENIORS "  THE OLDIES TO ME AND YOU...AND FOR MY SINS I HAVE BEEN TREASURER OF THE CLUB FOR THE LAST YEAR.
I KNOW YOU ARE WONDERING HOW A YOUNG SPRING CHICKEN LIKE ME ENDS UP ON THE COMMITTEE OF THE RETIRED FOLK IN OUR VILLAGE.
WELL....ITS SOMETHING TO DO WITH SAYING "OUI" RATHER THAN "NON" DURING A CONVERSATION WITH THE CHAIRMAN WHEN YOU LOST TRACK OF THE FRENCH HALF AN HOUR BEFORE!!!
ANOTHER REASON IS BECAUSE I DONT LIKE TO SEE PEOPLE STRUGGLING TO ORGANISE EVENTS TO KEEP THE COMMUNITY SPIRIT OF THE VILLAGE ALIVE AND WHEN NO ONE FRENCH WANTED TO BE TREASURER I WAS "VOTED" IN.  (MUCH TO HUBBYS AMUSEMENT AS HE KNOWS I AM DYSLEXIC WHEN IT COMES TO NUMBERS)

SO TO THE EVENING TOMORROW NIGHT..SAT 14TH DECEMBER

                                   

ANYWAY...PATRICE...GOOGLE HIM..PATRICEJANIA.FR

...HE IS WELL KNOWN HERE IN FRANCE...A SORT OF TRADITIONAL GUITARIST AND FOLK SINGER AND ITS A BIT OF A COUP FOR HIM TO COME AND PLAY FOR US. WELL...NOT REALLY...ITS THANKS TO HIS GOOD FRIEND, FRANCOISE, BEING THE PARTNER OF OUR ENGLISH FRIEND LIZ, AND THEY BOTH LIVE HERE IN MONTBRUN.

PREPARATION FOR THE MEAL WE ARE HAVING  BEGAN DAYS AGO WITH THE SHOPPING
TODAY...AM BOILING 60 EGGS FOR THE "EGGS MIMOSA" (DEVILLED EGGS TO ME AND YOU)...THAT IS OUR ENTREE.
 PLUS BAGUETTE OF COURSE

CHACUTERIE COURSE.....HAS TO BE THERE IN THE MEAL FOR THE FRENCH OTHERWISE ITS A BIT LIKE HAVING JAM AND TOAST WITHOUT THE JAM!
THIS IS BEING PREPARED BY DELIA...ANOTHER ANGLAISE FREIND
PLUS WE ARE HAVING  BAGUETTE... OF COURSE.

THE MAIN WILL BE BEEF A LA MONTBRUN.IT IS GOING TO BE LOOSLEY BASED ON BEEF BOURGINON....BUT GIVEN A TITLE SO THAT WE CAN THROW IN OTHER THINGS TO MAKE THE BEEF GO FURTHER. (THOSE THAT LIVE HERE KNOW THAT YOU NEED TO TAKE OUT A MORTGAGE TO BUY DECENT BEEF...NOT A LOT OF COWS LIVING IN THE VINES!!!!) THIS IS BEING PREPARED BY LIZ....WELL YES ...YOU ALREADY KNOW LIZ (ANGLAISE IN CASE YOU HAD FORGOTTEN)...
OH AND PLUS BAGUETTE OF COURSE

I AM MAKING A VEGETABLE LASAGNE AS A VEGETARIAN OPTION........USUALLY UNHEARD OF HERE. I SUGGESTED AT OUR MEETING THAT WE SHOULD OFFER A MEAT FREE ALTERNATIVE..THE RESPONSE WAS...."WHY....YOU MEAN PEOPLE EXIST THAT DO NOT EAT MEAT......MERDE!!!!PAS VRAI!!!!

CHEESE COURSE...TRADITIONAL HERE TO HAVE IT BEFORE THE DESSERT!!! USUALLY SOMETHING VERY SMELLY AND VERY BLUE...BUT DELICIOUS!! PLUS....YES.. WELL YOU KNOW ALREADY.

DESSERT IS ENTITLED PERSIAN DELIGHT . A NAME OUT OF THE BLUE TO DESCRIBE A DESSERT IN A GLASS WHICH LIZ IS PREPARING. THE ONLY SURE THING IS THAT IT WILL HAVE A HOB NOB BISCUIT BASE (OH YES THE FRENCH ARE IN FOR A SURPRISE....WHAT...NO APPLE TART...MERDE), A FRUIT MIDDLE AND CREAM ON THE TOP.

APEROS OF NUTS CRISPS AND MUSCAT, FREE WINE ALL EVENING AND BLANQUETTE(VERSION OF CHAMPAGNE) WITH THE DESSERT.
FINISHING WITH COFFEE OF COURSE.

AN ABSOLUTE BARGAIN FOR 17 EUROS....ABOUT £15

LETS HOPE ITS A GOOD EVENING


THE GOOD THING ABOUT THESE EVENTS IN FRANCE IS THAT EVERYONE BRINGS THEIR OWN PLATES, CUTLERY AND GLASSES...SOOOOO...NO WASHING UP!!!!
NOW THAT IS SOMETHING I LOVE ABOUT FRANCE!!!!


HERES TO EATING, DRINKING, SINGING AND BEING GENERALLY TRES MERRY!!!!

FORAGING FOR SWEET CHESTNUTS AND RECIPES

"CHESTNUTS ROASTING ON AN OPEN FIRE"...AND ALL THAT IT CONJURES UP.  THE IMAGE OF THOSE FROSTY COLD EVENINGS, HUDDLED AROUND AN OUTDOOR FIRE OR AT A FESTIVE FAIR,,TUCKING INTO THE BAG OF SALTED ROASTED CHESTNUTS.

SWEET CHESTNUTS ARE USUALLY READY OCTOBER/NOVEMBER...AND TO BE HONEST I FORGOT ALL ABOUT THEM WHEN I WROTE THE FORAGING IN WINTER SECTION.

THIS IS MAINLY BECAUSE I AM NOT A GREAT FAN OF CHESTNUTS...(MARRON...IN FRENCH). IT IS ALSO BECAUSE THE TREES TEND TO GROW ABOVE A CERTAIN HEIGHT HERE...IE IN THE BLACK MOUNTAINS. TO BENEFIT FROM FREE CHESTNUTS WOULD ENTAIL A ROUND TRIP OF OVER 2 HOURS DRIVE. IT DOESNT MAKE FINANCIAL SENSE AS THE CHESTNUTS WOULD NO LONGER BE FREE FOOD.
HOWEVER, IF YOU WERE HAVING A DAY OUT ANYWAY THEN IT WOULD BE WORTH DOING SOME COLLECTING WHILE YOU WERE THERE.
OTHERWISE, IF YOU LOVE CHESTNUTS,  YOU COULD BUY IN BULK AT THE LOCAL MARKETS WHEN THE NUTS ARE IN ABUNDANCE AND CHEAP!!


TWO YEARS AGO WE HAD VISITORS IN EARLY AUTUMN AND WE WENT WALKING IN THE  GORGE D'HERIC, WHICH IS IN THE NEIGHBOURING HERAULT DEPARTMENT. AS WELL AS FOR WALKING ,THE GORGE IS A FANTASTIC PLACE FOR BATHING IN ROCK POOLS, OF WHICH THERE ARE MANY ON THE WALK UP. (PERHAPS SAVE THAT FOR THE NICER WEATHER!! THE FURTHER YOU WALK UP THE TRACK OF THE GORGE FROM THE CAR PARK THE LESS POPULATED IT IS BY TOURISTS(TOO FAR FOR MOST TO WALK!!) AND THE MORE CHESTNUTS YOU WILL FIND READY DE HUSKED AND STREWN ALONG THE PATHWAY!!

FOR THOSE KEEN ON SWEET CHESTNUTS ( AND BE CAREFUL NOT TO CONFUSE THESE WITH HORSE CHESTNUTS WHICH ARE ACTUALLY MILDLY POISONOUS FOR US AND ARE ONLY GOOD FOR PLAYING CONKERS!!) HERE ARE SOME IDEAS AS TO WHAT YOU CAN DO WITH THEM.

SHELLING....THIS IS NOT DIFFICULT BUT CAN BE A BIT LABORIOUS. PUT THE NUTS INTO BOILING WATER AND LEAVE TILL THE SKIN SOFTENS.
TRANSFER TO COLD WATER AND WHEN THEY ARE COOL ENOUGH TO HANDLE YOU CAN CUT AND PEEL THEM.
IF YOU ARE ROASTING THEM THERE IS NO NEED TO PEEL AS YOU WILL ROAST THEM WITH THE SKINS ON.

FREEZING FOR LATER USE.
AFTER SHELLING PLACE NUTS IN A PAN OF BOILING WATER. BRING BACK TO THE BOIL AND BLANCH FOR 5 MINUTES.DRAIN THEM AND IMMEDIATELY PLACE INTO COLD WATER FOR ABOUT 3 MINUTES TO STOP THE COOKING PROCESS. ONCE THEY ARE COOL BAG IN FREEZER BAGS IN THE QUANTITY SIZE THAT BEST SUITS THE WAY YOU WILL USE THEM IN THE FUTURE....SOUPS, STEWS, STUFFINGS OR SOAKED IN SYRUP FOR MARRON GLACES.

THE TASTE OF CHESTNUTS ARE SO MUCH BETTER WHEN THEY ARE ROASTED SO IT IS BEST TO DO THIS BEFORE YOU USE THEM IN ANY OF THE FOLLOWING RECIPES.

SWEET CHESTNUT SOUP

COOK ONE LARGE ONION IN A LITTLE BUTTER OR OIL TILL SOFTENED.
ADD 2 CUPS OF PEELED CHESTNUTS AND 2 PINTS OF STOCK (EITHER CHICKEN OR HAM)
SEASON WITH SALT AND PEPPER , BOIL AND SIMMER FOR ABOUT 15 MINUTES.
DELICIOUS WITH A SWIRL OF CREME FRAICHE ON THE TOP

CHESTNUT PATE

COOK 1 LARGE ONION, 2/3 CLOVES OF CRUSHED GARLIC, AND SAUTE IN A LITTLE BUTTER UNTIL CARAMELISED.
ADD HALF A TEASPOON EACH OF NUTMEG AND ALLSPICE ..COOK FOR 1 MINUTE.
ADD 1 CUP OF ROASTED CHESTNUTS, 2 TABLESPOONS OF OLIVE OIL , 2 TABLESPOONS OF CIDER VINEGAR AND QUARTER OF A CUP OF WATER.
COOK FOR 5 TO 10 MINUTES .
PUREE IT TOGETHER AND PUT INTO MOULD TO SET.

SERVE WITH CRUSTY BREAD AND SALAD!!

THE FRENCH ARE VERY FOND OF MARRON GLACE..WHERE THE CHESTNUTS ARE CANDIED IN SUGAR SYRUP, THE ACTUAL COOKING TIME FOR THIS IS RELATIVELY SMALL BUT IT TAKES A FEW DAYS OF COMMITMENT TO GET THE DESIRED GLACE FINISH. ITS NO THE KIND OF SWEET TASTE THAT WE LIKE IN THIS HOUSEHOLD...WE GO FOR THE FULL FAT CHOCOLATE...IF YOU ARE HAVING CALORIES THEN I PERSONALLY WOULDN'T WASTE THEM ON MARRON GLACE!!


HAPPY.....WELL....HAPPY NUT HUNTING!!!!

NATURAL CHRISTMAS DECORATIONS

THE PEOPLE WHO KNOW ME KNOW THAT I AM NOT A GREAT FAN OF CHRISTMAS...BAH HUMBUG AND ALL THAT.
ITS NOT THAT I DON'T GIVE GIFTS
ITS NOT THAT I DON'T ENTERTAIN AND SOCIALISE
MONEY IS OFTEN SPENT ON GIFTS THAT PEOPLE DONT WANT

ITS THAT I DON'T LIKE THE PRESSURE PEOPLE ARE PUT UNDER BY COMMERCIALISM TO CONFORM TO A CERTAIN IMAGE OF "CHRISTMAS CHEER"

FAMILIES END UP IN DEBT. CHILDREN ARE OVERLOADED WITH PRESENTS THAT THEY WILL LARGELY IGNORE AFTER A DAY.
ALL THE WRAPPING PAPER AND CARDS THAT FILL THE BINS IN THE WEEK FOLLOWING CHRISTMAS.

MOST OF ALL I DETEST UNNATURAL PLASTIC CHRISTMAS DECORATIONS!!!

CHRISTMAS WAS ORIGINALLY  A PAGAN FESTIVAL..IN FACT THE DATE OF DECEMBER 25TH WAS CHOSEN A FEW HUNDRED YEARS AGO TO BE "CHRISTMAS DAY" ONLY BECAUSE IT ALREADY WAS A POPULAR PAGAN HOLIDAY.
NOW THEN...BET YOU DIDN'T KNOW THAT...AND THERE WAS YOU THINKING IT WAS THE DATE CHRIST WAS BORN!!

CHRISTMAS DECORATIONS ARE EASILY MADE WITH NATURAL THINGS THAT CAN BE FOUND ON A NICE COUNTRY WALK AND NATURAL PRODUCTS THAT CAN BE USED AFTERWARDS.

I ALWAYS MAKE A CENTRE PIECE FOR THE DINING TABLE

A DISH WITH A CANDLE IN THE CENTRE SURROUNDED BY PINE BRANCHES, PINE CONES HAZELNUTS,WALNUTS, CINNAMON STICKS AND BAKED ORANGE SLICES

 THE SAME THEME IS CARRIED ON WITH THE FIREPLACE IN THE LOUNGE.

WE DON'T OFTEN BUY A TREE BUT WHEN WE DO OUR TREE IS DECORATED WITH TWINK LY LIGHTS...BECAUSE I LOVE TWINKLY LIGHTS...WE ALSO PUT LIGHTS ON THE BUSH OUTSIDE OUR FRONT DOOR BECAUSE OUR NEIGHBOURS LIKE TO SEE THEM. HOWEVER WE DO HAVE SOME WOODEN AND GLASS BAUBLES THAT WE HAVE BOUGHT ON VARIOUS HOLIDAYS TO REMIND US OF PLACES WE HAVE BEEN TO.
I AM PARTICULARLY FOND OF THE 7 GNOMES THAT WE BOUGHT IN NORWAY ON OUR FIRST WEDDING ANNIVERSARY TRIP.
WE NOW HAVE ONLY 3 LEFT.....ITS A STRANGE THING BUT SINCE WE CAME TO FRANCE ..WHEN WE TAKE THEM OUT.... THERE ALWAYS SEEMS TO BE ONE THAT HAS ESCAPED!!!!
SO IF YOU SEE ONE ON THE RYANAIR FLIGHT TO OSLO?????????

THERE ARE SO MANY WEBSITES THAT YOU CAN VISIT WITH MANY IDEAS FOR NATURAL DECORATIONS FROM SPRAYING PINE CONES TO MAKING DECORATIONS WITH SALT DOUGH.
IT ALL DEPENDS ON YOUR TASTE...JUST GOOGLE NATURAL CHRISTMAS DECORATIONS AND YOU WILL FIND SOMETHING TO LIKE.

I LOVE THE SMELL OF THE PINE AND CINNAMON IN THE HOUSE...AND I LOVE ALL THE NATURAL GREENERY INSIDE THE HOUSE....ITS LIKE BRINGING THE OUTDOORS IN.

HAPPY CHRISTMAS DECORATING

HOW TO KNIT A DISHCLOTH

YES I KNOW....DISHCLOTHS ARE REALLY CHEAP AND YOU CAN JUST THROW THEM AWAY!!!

HOWEVER...WHERE IS THE CREATIVITY AND FEELING OF SATISFACTION OF HAVING MADE YOUR OWN. BESIDES ITS A CHEAP AND EASY PROJECT THAT YOU CAN DO WHILE WATCHING TV ON WINTER NIGHTS.

NOW...I HAVE TO SAY AT THIS POINT THAT KNITTING IS NOT MY FORTE. DISHCLOTHS ARE PROBABLY ABOUT MY LEVEL OF EXPERTISE.

I DID KNIT A CARDIGAN IN PREPARATION FOR MY FIRST BORN. HE DID WEAR IT ONCE..POOR SOUL
AFTERWARDS IT WAS A BIT LIKE  THAT LINE IN SOUND OF MUSIC...WHEN MARIA SAYS...I GAVE ALL MY CLOTHES TO THE POOR...CAPTAIN VON TRAPP ASKS ABOUT THE ONES SHE IS WEARING AND SHE SAYS "THE POOR DIDNT WANT THESE ONES"
SAME FATE WITH THE CARDI.

IT ISNT ALWAYS ABOUT THE QUALITY OF THE KNITTING HOWEVER..ITS THE THOUGHT AND TIME SOMEONE HAS PUT INTO IT.

FOR MY DAUGHTERS 21ST  I WANTED TO GIVE HER SOMETHING THAT WOULD HAVE BEEN FROM HER GRANDMOTHER MOFFETT. SOMETHING PERSONAL
.
I KNITTED A CUSHION COVER IN HER FAVOURITE COLOUR THEN ADDED ON LOTS OF BUTTONS. THE BUTTONS CAME FROM THE BUTTON BOX MY MOTHER HAD KEPT IN THE SIDEBOARD (EVERYONE HAD ONE YEARS AGO..YOU KEPT THE BUTTONS FROM OLD CLOTHES BEFORE YOU GAVE THEM TO THE RAG AND BONE MAN)
OK..ITS NOTS TOP QUALITY BUT IT IS SOMETHING SENTIMENTAL.



BACK TO THE DISHCLOTHS.......

WHY WOULD YOU WANT TO??

THEY ARE USEFUL. ECO-FRIENDLY..JUST STICK THEM IN THE WASHING MACHINE...KNIT THEM IN WHATEVER COLOUR OR PATTERN YOU WANT TO CO-ODORDNATE WITH YOUR DECOR....STOPS YOU EATING WHEN YOU GET THE NIBBLES WHEN WATCHING TV.

I GOOGLED KNITTING A DISHCLOTH... I WAS AMAZED AT THE NUMBER OF PATTERNS AVAILABLE. I ENDED UP USING THE ONE FROM WIKI HOW. IT WASNT EASY...HAVE A LOOK!!!!
A SET OF 6 ROWS EACH ONE A DIFFERENT COMBINATION OF PLAIN AND PEARLS AND THEN REPEATED 7 TIMES.........OOOOOHHHH...NO RELAXING WHEN WATCHING TV HERE. I NEEDED A PEN AND PAPER HERE TO KEEP TRACK. EVEN THEN WHEN WAS ON THE 5TH REPEPTION ,THE PHONE RANG AND I LOST TRACK OF WHERE I WAS!!!
ADDED TO THAT I SEEMED TO HAVE AN EXTRA STITCH ( TOLD YOU  I WAS HOPELESS).
MY BRAIN WAS TOTALLY FUDDLED AND I HAD GONE CROSS EYED!

I JUST FINISHED IT ALL WITH PLAIN KNITTING!!!!!!

HERE IS THE RESULT......NO COMMENTS PLEASE...

IT WORKS JUST THE SAME!!!!!!!!!!!!!!!

INFACT IT WORKS REALLY WELL......

NOW THEN.....WHAT SHALL I DO FOR VERSION 2

HAPPY WASHING UP XX

...

FORAGING IN FRANCE IN WINTER

The thought of foraging and trudging around damp fields on cold grey days is not very appealing

BUT.......

If you are in the South of France its a whole different matter!!!....sorry to keep rubbing it in.

It is still a pleasure to forage in winter...its usually sunny and dry even if it is cold. The french people keep their volets (outer shutters) closed in Winter to keep out the cold.....actually they keep them closed in the summer too as its too hot. Some french village houses never seem to have them open and it can often make a village look quite deserted!! However winter is usually very nice.and we have ofter sat out on the roof terrace in December with a glas of wine...sorry not really rubbing it in.........there was however the time when we had just arrived here and this is what happened,,,,

 

Nice for Christmas card pictures but not very good when you have a house with no insulation, no heating and big holes in all the windows....thankfully all of that has been resolved so it can snow as much as it likes now.
I particuarly liked it when the Mayor of the village went out with his tractor tothe next village to buy bread ...our boulanger couldnt make it in his van....and deliver to all the villagers as well as all the youngsters clearing the paths at the homes of the elderly....thats the advantage of a community in a village
ANYWAY back to..............

Not a lot of foraging when this happens......there were a few comments of the English bringing the snow to the village.

There is, normally however,still a lot of foraging to be had at this time of year.

MUSHROOMS....there is still plenty around...look at previous post re the warnings on this one.
                             Never mind onions...know your mushrooms!!!!

ROSEHIPS........still some around but you need to look in places where they have not been so
                           exposed to the sun

DANDELIONS.. the leaves are good for salads and making teas

NETTLES...........ignore the old stuff at the top and find the juicy leaves below. Great for salads and
                            soups. If you are still growing veg in the garden you can carry on making fertiliser.
                            (will post the method later in a gardening bit!!!!)

THYME and ROSEMARY STILL ABUNDANT

Needless to say we still reguarly collect sticks, old vines and pine cones for the fire...as long as you can store them somewhere outside where they can dry off and keep dry!

If you are of the ilk you could also join the local chasse (hunt)...you can hear them out early morning on Wednesdays and weekends. Thankfully they are restricted to certain areas...you will see the CHASSE INTERDIT (not allowed!!!!) signs for the safe areas to walk!

The french are still very much in favour of hunting just about anything that moves and is worth eating...deers,pheasants and hares. However the "piece de resistance" for them has to be the WILD BOAR.
Believe it or not there were 560,000 shot in 2009 in France...yet the wild boar is still a major problem. In fact they are out of control on some areas. The increase in wild boar is not just a problem in France either..it has been reported in the UK this year that they are also becoming a menace to farmers.
Despite the best effort of the hunters the wild boar are exceptionally good at evasion...they can travel miles in a day and change their habitats. Add to that they are very good breeders.....the female can reproduce at only 1 year old unlike most other hoofed animals...and produce about 5 per litter!

So don't worry if you feel that the hunters are reducing the numbers of wild boar  to a state of near extinction...
The French have long hunted the boar...the Gauls lived mainly on their meat...and most people in this area hunt for eating and not just for the "pleasure" Its an ancient tradition that is far better than modern culling techniques!!!!

ALMOND MILK AND HOW TO MAKE IT

We are very lucky here in the South of France that Almond trees grow as wild as the blackberries do in England.
You would expect the trees to be stripped bare every year considering how expensive almonds and almond products are yet on my walk today there were so many had been left to rot.

I have picked enough to last me the year!!!!

Today I tried making almond milk for the first time.......it was so easy that I dont know why I have never done it before. We generally use soya milk for our breakfast cereals but almond milk is equally good and if I can make it "gratuit"..all the better.

Firstly only make enough to last you 3 days as this is as long as it will last in the fridge...unless you know you need some for other recipes...ie..rice puddings.

Soak your raw almonds overnight in water.....longer if possible. I left mine for a day and a half to make sure they were very soft.
I used 3 cups of almonds and it gave me 800mls of milk.

Drain the soaked almonds then blend in a liquidiser with 2 cups of water to 1 cup of almonds. Its amaking to see the water change to milk!!!! (doesnt take much to amuse me)

Strain the mixture through a muslin bag then bottle up the milk.

Use the leftover almond paste in smoothies or in porridge. You can also bake it in a low oven for a couple of hours and keep in jars to use in cake mix/tarts.
We had our woodburning fire on today and the paste dried out very nicely on a tray on top of it!

Enjoy xxxx

ROSE HIP OIL...RECIPE

As you know I am a great fan of foraging and love to make the best use of everything that is growing.
Rose hips are abundant from September  to mid November...most are left on the bushes as some people only look for things which are edible. These little darlings are not easy to cook and the husk inside is not very attractive! However foraging is not all about food - I also collect produce to make my own beauty products.

Self sufficiency is not just about food.


I  prepare my own rose hip oil which is useful for facial cleansing, moisturising and for body massage. It is very easy to make

1. To each cup of rosehips you will need  2 cups of oil. Something without a fragrance is better.....almond,avocado.  Extra virgin olive oil is excellent especially if it is high in polyphenols and oleic acids......they will trap water in the skin to help hydrate it. It is also a cheap but natural alternative to some oils that are available.

2. Top and tail the hips. Chop them up  as much as possible. I put mine in a liquidiser but you can just give them a good bash .. This is not so important if the hips are really soft but if they are hard it will help them breakdown much more quickly
Normally you would not bash rosehips if you are using them for eating as the husk inside can make the jam/jelly bitteer tasting but its ok when making oil.

3 Put oil and hips in a slow cooker and cook on medium for 4 hours.this may take longer if the hips are harder.

4 Once ready strain the hips through a muslin cloth and put the oil into a dark jar.

I have not yet found a use for the discarded hips yet other than putting them on the compost heap.

C'est ca!!!!

USING THE OIL AS A CLEANSER

Massage the oil into the face.
Soak a facecloth in warm water and apply to the face to remove the oil. Repeat until skin feels clean and fresh. NO EXPENSIVE FACE WIPES JUST WASH AND REUSE YOUR FACECLOTH.


USING THE OIL AS A MOSITURISER

Cleanse the skin as you normally would. Leave the skin damp and then add a pea sized amount of your rose hip oil. Blend in the skin and leave to absorb. The dampness will help it absorb quicker.
A great natural food for your skin...and you will feel safe in the knowledge you are not adding any impurities to your body

USE AS A MASSAGE/MOISTURISING OIL ALL OVER THE BODY...IT IS ESPECIALLY GOOD FOR DRY ELBOWS, KNEES AND FEET.


USE AS A BATH OIL

You can add some other essential oils to the rosehip for use in the bath. Lavender, Chamomile or whatever your particular requirement is at the time of bathing. Add it to a small amount of oil and put into the running water. Alternatively you can put it directly onto the skin while it is damp after the bath or shower.

ENJOY!!!

Scrimping Holidays

As we are retired we live a relaxing life so therefore dont feel the need to have a "chill out" holiday. However it is nice to be able to explore different regions and discover what they have to offer.

The problem is that the greatest cost is the accomodation.Something which we would prefer not to have to fork out for.

We found a great oportunity to have a "holiday" at minimal cost. We registered with a company called Mind my House. It is a site which matches home owners to home/animal sitters at (usually) no cost to either party. In this way it is mutually beneficial to both parties.
If you get a chance to have a look at the site there are some amazing stories of sitters who go from assignment to assignment....and all over the world.....in that it is a lifestyle in itself!!

We have just returned from our first assignment in the beautiful region of Puy de Dome looking after a rural property and its resident two dogs and two cats.
We tired out the doggies with lots of walks, visited the historic sites of Clermond Ferrand, walked up the extint volcano Puy de Dome then spent the evenings in front of the log burner with the cats curled up on our knees.

Add to that that we came away with several glass storage jars that the homeowner was getting rid of, were able to pick more rose hips as they were still growing well in this region and a huge bag of apples from the tree in the garden... I would say we did pretty well.

Of course its not all roses......you have to be aware that you are responsible for the house and pets you are looking after and  you may not have all your home comforts(or any comforts) but all in all it can be very rewarding. Our homeowner was a lovely interesting lady and the animals were hard work but adorable. I think we will always stay in touch with each other.

I am already looking for the next venture but perhaps further afield.......just have to convince the hubby that Norway at Christmas would be really good!!!!!!!!!!!!!

Scrimping, Self-sufficiency,Scavanging, simple living,second hand buying, scouring for bargains

JUST A THOUGHT TODAY,,,,,

ALL MY FAVOURITE WORDS AND PHRASES START WITH AN S.........I COULD ONLY THINK OF 6 OTHERWISE I COULD HAVE BEEN A MEMBER OF THE S CLUB 7

THE ODD WORD OUT IN MY LIFESTYLE WORDS IS FORAGING!!!!!
IS THERE AN ALTERNATIVE WORD TO FORAGING THAT BEGINS WITH S??????

JUST DISCOVERED THE 7TH  S.......ITS  SCRAPPING. I SAW A PROGRAMME ON TV THE OTHER NIGHT ABOUT PEOPLE WHO GO OUT LOOKING FOR SCRAP METAL...DUE IT HAVE A GOOD TRADE IN VALUE AT THE MINUTE. WOW...SOME OF THESE PEOPLE ARE DOING REALLY WELL.

THERE IS EVIDENCE OF  THIS HERE IN FRANCE......IT IS USUALLY WHEN SOMEONE HAS STOLEN RAILWAY LINES!!!!!!!!!!!!!!!! NO POINT IN JUST GOING FOR THE SMALL STUFF IS THERE??????
I DON'T THINK I WILL BE GOING THAT FAR........

mushroom foraging and drying mushrooms

From about the end of Septeember to mid November you can find a variety of mushrooms in the fields in France. Here in the South they are less abundant due to the drier climate however it is still possible to find them.
Sites are usually a  closely guarded secret especially when it is the more rare variety.Cepes are a treasure find.
However caution....there have been over 150 deaths in the last year from those thinking they have correctly identified their mushrooms and as foraging has become such a popular pasttime more people are putting themselves at risk.
Its all too tempting to pick a crop that you come across......and theres no harm in picking them but make sure you have them identified correctly.  before eating them,Even if one looks similar to one you previously identified. In France take them to a local chemist.
Do not rely on your comparison to a book...you really need to be an expert to do that..no matter what some sites may tell you.
As well as the danger of eating the wrong types of mushrooms there is also the problem that some foragers are just not respecting nature.
Overpicking will mean they will not grow so well the next year.
Cutting and colleting in the wrong way will also damage the plant...spores need to be able to float free after picking.
We are staying the week in the Auvergne region and there is such a variety of mushrooms here...due to the amount of rain they get!!!!
It really pains me to leave some of these mushrooms but I would not risk it especially as I do not have access to a pharmacy out here in the sticks. Yesterday I was convinced that the beautiful little white mushrooms growing on the lawn could not possibly be poisonous. They smelt and looked lovely.
However on researching them they turned out to be Fools funnel...also known as the sweating mushroom as it causes sweating dizziness and occasionally death. A narrow escape!!
Play safe and buy mushrooms in bulk at the market while they are cheap and dry them. Its so easy and they keep forever!!!!

HOW TO DRY MUSHROOMS

Clean the mushrooms with a soft cloth or kitchen paper.
Slice thinly and lay out flat on a baking tray.
Cook for one hour in an oven of 150degrees
Take them out and turn them over.Dab with kitchen roll to get rid of any moisture. Cook for another hour.
The mushrooms are ready when they crack like crisps. If they are not ready just repeat the above process.
Once dried put them in sealable jar and check reguarly that they are not getting any moisture in.
To use simply add to soups and casseroles. You can also immerse then in warm water to rehydrate them.
This will give you a good supply to use when mushroom prices are high!

PARSNIPS and what we do with them!!

This is the first year that I have managed to grow parsnips. Most of the french will say you cannot do it...in fact our neighbour didnt even know what one was even when I showed them...they say it is too dry here. Usually its because anything that needs too much watering is a no no for the french!

Last year after planting the seeds we were rewarded with ...NOTHING! The ants had carried them all away.
This year I tried again...I had planted two rows beside the carrots. Only half a row managed to survive but at least it was some success!! Its the first time I have grown parsnips. The good thing about growing different veg is that its always a challenge to find the best uses for it. I have only  had parsnips roasted as part of a Sunday dinner so it has been good to try some other recipes.

 

The first thing I did was blanche and freeze a supply for the winter casseroles.

The following are the best recipes I came across...not all for preserving, some are for instant eating!!

 

CURRIED PARSNIP MASH

Cooke 1kg of chopped parsnip in some butter for about 2 mins. Add some milk, boil then simmer for 15 mins till cooked. Add 1 tbsp curry powder and 2 tablespoons of honey and mash!

 

PARSNIP HASH BROWNS

 

Grate 450g of peeled waxy potatoes along with 359g of peeled parsnips. Squeeze the liquid out of them by placing between a clean teatowel. Stir in a small chopped onion, a crushed clove of garlic and 1 egg.

At this point the recipe said divide into flat cakes and fry. Let me tell you...its does not bind together well enough to do that. I have one of these contraptions that you put rice or potato into then squeeze down with a lid bit  to serve nicely on the plate...they call them presentation circles here..you can see it in the following picture.

it worked perfectly. Put in about one and a half tablespoons of mixture..squeeze it down. Once you take the contraption off you can then flatten them a little.

Fry them slwoly in a little oil in a frying pan till nicely browned on both sides. Drain on kitchen paper.They can be frozen for later use....wrap individually in foil then put in a plastic bag. When you take them out of the freezer place them on a baking tray...drizzle with a little oil and heat for 10- 15 mins on a low heat.

 

 

PARSNIP RELISH

 

Cook 1lb of parsnips in half a cup of stock. for about 15 mins. Add half a cup of wine vinegar, 6 cloves of chopped garlic, 1 tsp each of cinnamon and cumin and lemon rind. Quarter teaspoon of cayenne pepper. Simmer it all together for 10 mins then pot in sterilized heated jars.

 

Of course you can make a variety of soups but I thought these recipes were a nice change from the usual soups and stews.

 

HAPPY PARSNIPING

 

 

 

 

 

WINTER PREPARATIONS IN FRANCE

We are almost in the middle of October and I have today been out in a short sleeved t shirt...it is gloriously sunny, blue skies and no wind. However, the local shops have removed all signs of summer...no more bbqs, garden furniture or summer wear....its heaters, logs and insulation!
Its time to prepare for Winter.....
If you believe its warm here during Winter then you are seriously wrong.....ok..yes its warmer than the Uk and much drier..but you still need some heating!!!
Our first winter here was a bit of a shock...we thought two wood burning stoves would heat the whole house...Wrong!.....add into the factor we had big holes in the windows and doors, we are fairly open plan and had no insulation in any of the roofs...its was seriously colder than expected. We spent a lot of time staying under the bedcovers ( total embarresment when the Mayors wife called at 11am one morning with a cake to welcome us to the village ) or huddled around the stove wearing as many items of clothing as possible or drinking copious amounts of red wine and then saying....Its not really cold at all is it? Some days it was actually warmer outside than in the house.
Needless to say we are better prepared now....windows replaced, insulation in and some electric heating added where necessary.
We now have a combination of heating...underfloor electric in the living areas that is thermostatically controlled so will only come on when needed...woodburners and some moveable electric and petrol heaters. In this way we do not pay to heat the whole of the house...it isnt needed in spare rooms and the mobile heaters just provide instant heat where needed.
The wood burners are our main source of heat and now we are well insulated and they work brilliantly.

Our main wood supply are oak logs..we but them by the stere (about a cubic metre) and at the minute they are 67 euros a stere. It all depends on how bad the weather is as to how much we use. Our french neighbour whose house is badly insulated and non double glazed used 9 steres last year!!!!Considering we had the mildest winter we have known, that is a lot...we used only 3.
However we do supplement our firewood with anything we can find.
During the summer we collect kindling when we are out on our walks. Sometimes we find large branches and all kinds of wood suitable for burning.Pine cones are also good for starting your fire...although they do soot up your chimney..as do all pine woods.
We also make paper briquettes...our neighbours give us their old papers instead of taking them to the recycling. At first they thought we actually wanted to read the french newspapers...mmmm....howevcr now they know our french isnt actually that good!!!

 

 

 

The briquettes need to be really dry so making them in the summer gives them plenty  of time to dry out for the winter.  Some people only burn this kind  of log but it creates a lot of ash and burns very quickly...so we find a combination is the best idea. One of our burners is a multifuel burner so thats fine but it would create too much of a "bed"of ash  in a woodburner making it less efficient.

So we have logs that we need to buy but we have free twigs, branches, cones and briquettes. However this is not the only free source of fuel. At the end of the grape picking season the Vignerons clear some of their fields of old vines. As long as you ask permission from the owner you can help yourself to these. They burn through fairly quickly..but they provide a good heat and most of all they are FREE!!!!

 

I think in the UK people are  so used to central heating that they  feel the need to have it on more and more to keep warm. I find most English homes now very stuffy and overheated. It is also bizarre to go into homes where people have their heating on full blast but are walking round in vest and t shirts......yet complain about the cost of heating the home!!!!

 

KEEP WARM AND HAPPY

Green tomatoes and what to do with them

When we cleared the garden we ended up with a lot of green tomatoes. Everyone always asks what can you do with them.
Firstly, if possible take them off the plant still on some of the vine. In this way you can hang them up near a sunny windowsill and let them ripen. They will still taste sweeter this way.

Make tomato chutney....that's the obvious but I personally am not keen on it. However you can always use it for swaps.

Tomato ketchup/ relish using the same recipe as with red tomatoes.(amazing recipe on Jonathan Wallaces self sufficient in suburbia )

Fried green tomatoes. Make a mix of breadcrumbs with spices of your choice added....eg chilli, paprika, herbs. Dip tomato slices in egg then the crumb mix and shallow fry.

If you are having a problem getting the tomatoes to ripen......I wrap each one in newspaper and put in a basket with a couple if apples. You have to regularly check to see when they are turning red.

Bonne appetite x

Freebies and foraging

 My neighbourly gesture of sharing the garden produce has resulted in some kind returns.
So far we have been given some duck eggs, a bottle of red and a bottle of white wine and a homemade lunch and a box of chocolates.
I suppose this is a method of trading goods except you may not always get what you need .....although the above come high on the want list.

We are still collecting blackberries, rasps and strawberries...however as the foliage is starting to die back I expect the fruits will soon follow suit.

The vendange. ..grape picking ...has begun so the village is full of rambling tractors and trailers.
The vignerons are not too happy with the size of the grapes this year. Along with the hailstorms that wiped out a lot if Burgundys produce I think the rouge of 2013 may be a little expensive

I picked the last four purple figs on the tree where I was attacked by the devil brambles last time.
Ha....I was ready for them this time and came away unscathed.

We had friends for lunch yesterday.Le petit pack de Sommiel.......that is David and Helen and the two dogs..fitzy  and  hecky.  We love David and Helen and usually round off lunch with a game of belote. However as Helen is vegetarian and intolerant to wheat it is always a challenge.
My hubby made a brilliant salad using all our goodies out of the garden..topped with feta cheese.....along with home made chips ( as no bread allowed) . The dessert was a lemon posset.....totally and disgustingly fattening...made with double cream boiled with the rind of 3 lemons strained then left to cool and set. We had fresh backberries on the top and I bought some gluten free shortbread biscs to go with it. It was yummy.
Helen always apologises for being fussy......having an intolerance isn't being fussy and I love searching out something different from what we would normally serve.
Hecky. And Fitzy soon polished off the sausages we gave them.....obviously not suffering from the same problems as Helen.

CARROTS...FREEZING

It has been a busy couple of days in the garden and the kitchen. Most of the summer produce is coming to an end and as we have a lot of committments over the next month we decided just to clear the garden of everything except the parsnips (which of course are not yet ready). We will go down only to water them and the fruit bushes if we do not have any rain......for once I am hoping for lots of rain but at the minute its still 22 degrees and no sign of rain.

CARROTS   ..are one of those veg that I sometime wonder if its worth growing. Were it not for the fact that they taste so good fresh from the ground I probably wouldnt bother. For planting, the ground needs well prepared..making sure all the stones are removed or you will end up with some wierd shape carrots!! Thinning is essential...done too late and the carrots will still not grow to their full potential. We have never had any problem with carrot fly as we always plant next to the onions and take away any thinnings instead of putting them on the compost heap. Other than these things and pleny of water you can happily let your carrots just grow...when they are ready you can leave them in the ground and just lift what you need to use that day. You just need to watch that the tops dont lift out of the ground and turn green!!

Freezing carrots.......blanche for 2 mins, plunge in freezing water, dry then freeze.There are many sites where you can get all the technical details for freezing so I will not bore you with it here!! The only thing I do differently is....where most people use ice cubes in the cold water I use freezer blocks. You dont then have to make more ice cubes and you can put in as many as you like without creating too much water!!

Carrots are one of the veg that I really dont like frozen....the others being celery, leeks, and onions. In fact the only veg I tend to use from frozen are green beans, soya beans and peas. The rest are just not the same after freezing to eat just as a veg.

WHEN IT COMES TO VEGETABLES I TEND TO DO AS THE FRENCH...EAT SEASONALLY AND LOCALLY.

Menus can be planned around what is available...and the veg is much better quality and much better priced!

Back to CARROTS...yes I do freeze them...but bag them up in portion sizes to use in casseroles. The same applies to celery. These are the only ones I freeze in this way.

So now the carrots, celery, tomatoes, peppers, butternut squash and sweet potatoes have all been lifted.  Yes...in one day...and all prepared, stored or eaten!!!
First I did my good neighbourly bit and spread around a little love with my gifts of produce!!!THEN...
I froze the carrots
I made celery soup.
Stuffed peppers and froze them
Wrapped up the sweet potatoes and the butternut squash in newspaper and stored in cool dry place.
NOTE...do not store your butternut squash with the potatoes...they give off ethanyl ( I think thats what you call it)...anyway it gives off a gas that will make your squash go off!!!
The tomatoes....I used 3kg and made some fantastic tomato ketchup. It was a toss up between the recipe of Jamie Oliver or from Jonathan Wallace.....Jonathan won as hes a bit of a hero to me at the minute..just love his blog(SELFSUFFICENT IN SUBURBIA) and what he has achieved in his suburban allotment.....and he's from the North East like me... so what else can I say!!

So thats it for another busy day...perhaps almost the last of the season....till my next venture!!!!
Off for an aperitif...
Bon Soiree

ROSE HIP SYRUP..RECIPE..Winter Vitamin C

Rose Hips are ready between late August and November. They are usually in plentiful supply in the Uk...they are also here in France but the berries here are nowhere near as big.
However I did manage to collect a small supply today to make some Rose Hip syrup ready for the winter.

Normally rose hips are a bit of a fuss if you want to use them for desserts due to the pith being hard and the effort it takes to remove seeds and hairs!!!
During the war they were a real lifesaver here in the UK due to the lack of the usual sources of vitamin C and the Ministry of Health had a scheme for collection. The resulting syrup was sold at a controlled price and mothers and children could obtain it at reduced prices.

This is the recipe suggested by the Ministry of Food and it worked really well for me. I could only gather half of the fruit so just used half of the recipe.

Mince 900g of washed  rose hips in a coarse mincer and drop into 1.7 litres of boiling water. Bring to the boil then stop heating and leave for 15 minutes.
Pour into a jelly bag and allow to drip till most of the liquid has come through.
Return the residue of rose hips back to the pan with 852ml of boiling water and allow to stand for 10 minutes. Pour back into jelly bag to drip.
Check all sharp hairs have been removed and return to jelly bag if needed
Put liquid into a clean pan and boil until you have about 852ml of liquid. Then add 560g of sugar and boil for another 5 minutes.
Have ready sterilized and heated bottles or jars.Seal immediately. Small ones are better as the syrup will only keep for 2 to 3 weeks once it is opened. Store in a dark cupboard.
The syrup can be used in puddings,as a flavouring for milk or ice-cream or as when
I was young just taken as a teaspoonful each day.

 

Happy picking.......but remember the golden rule of foraging to is to check and double check you are picking the right kind of berry. You will know rose hips bushes as, like garden rose bushes, they have small thorns....and vicious little things they can be so you may want to wear some protective gloves.

Foraging in France in September

So here we are in the first weeks of September. The garden produce is slowly dwindling.......although I am still managing to get a bowlful of rasps and strawbs every couple of day.

We are still collecting lots of blackberries...although I did have a bit of a disaster tonight!!!
On the way back from the allotment I managed to collect a large pot of particuarly big juicy berries. I was very pleased with my little horde.....however I spotted that the fig tree had several of the lovely purple figs on. Why is it that the biggest bet looking piece of fruit is always just out of reach? Not one to give up... I ended up tripping on a bramble...knocking over the pot full of brambles  I had collected.. which disappeared into some crevice in the ground...which ensured there was no way I was going to give up....the said bramble would not let go of my leg and I ended up looking like I had had a fight with a tiger!!!! BUT...I did get the figs!!!! NEVER GIVE UP!
They were baked in the oven and we had them with some ice cream after our dinner!!!! Welll worth the war wounds!

September in France is the Vendange...grape picking. It is a little later starting this year due to the cold Spring and the hot weather. However the downpour we had at the weekend has ensured that they will be very juicy and nice. The grapes are for making wine...but they can also be eaten. It would be more than your life is worth if you took any grapes before the Vendange....you are stealing someones livelihood..however after it has finished...usaully two weeeks....then you are free to help yourself. Great just for eating or you can make grape juice.
The figs are just about finished but there is still some picking left.
The almonds are now ready so we will be heading out to pick what we can.
I store the almonds in their shells in a cool dry place. I also shell some then roast them in the oven with salt or a little honey. They can be sealed in jars to use later. They do not keep as long as the plain almonds but are very nice.
I also ground some to use in baking recipes and also for making almond and honey face mask.
Very versatile little darlings. I cant believe how expensive these nuts are in the shops when there are so many trees out in the vines.
There is not a lot else to pick here...or they may be... but nothing that we would use.
The next forage will be later in the year when the mushrooms arrive...the Cepes here are abundant...I have always been a bit nervous about picking the mushrooms...as we should all be. The Golden rule of foraging is to know that what you are picking is safe to eat. Here in France you are able to take your mushrooms to the local pharmacy for identification. A MUST!!!

Off to bathe my foraging wounds in a warm bath!!!

FIG CHUTNEY....YUMMY!!!

Today was supposed to be a nice easy relaxing day....at least that was until we got a call from an aquaintance saying she had far too many figs on her tree and could we use some.......well, is the Pope Catholic? We went straight  over and picked over 10kgs of figs..she even made us coffee and home made biscuits. In exchange I gave her a jar of my beetroot chutney....even if I say it myself the recipe I use for the beetoot chutney is the best ever...but I think I got the better deal!

Result!!!.....10 jars of chutney, 3 jars of figs in syrup and one happy bunny!!!

FIG CHUTNEY RECIPE

2.5lbs figs..chopped
1 onion chopped
2 cups malt vinegar
1/4 cup raisins
1 1/2 cups sugar...I use brown
1 teaspoon each of dried ginger and salt
1/2 teaspoon each of curry, mixed spice and cinnamon

Put onions, figs and half the vinegar in a preserving pan and boil till pulpy
Add sugar spices and rest of vinegar ..simmer until thick
Pot in sterilized, warmed jars.
Makes about 5 jars

Remember that if the jar has a metal lid to protect the inside of it from the vinegar with greasproof paper.


BOOKSWAP DAY

Once a month in the MacDonalds of our local town, Lezignan Corbieres ,..Little Fat Norman...(yes he calls himself that.) runs a bookswap club for ex pats. Its a straight one for one swap of books or dvds. No money changes hands and if you want to take any extra to what you can give then it just requires a contribution to the charity box. As well as providing a great service for us Norman fund raises for The British Leigon and does a brilliant job.
His website is a great for all of us living in Aude and Herault..check it out...
LFN.org.

 ONIONS ARE READY

Here are my onions...just relaxing.... before I string them all up!!!!!!!

Self sufficiency and frugality needs teamwork

My hubby and I make a good team

I say what needs to be done and he does it.

I have to face it he is not as "into" this as I am and doesnt have my enthusiasm but for someone in this position he works very hard at allowing me to follow my passion.

He is the muscle in this operation and much to his chagrin I keep thinking of things to do!!!!!

This morning we went for our usual walk aroung the garrigue and while I collected more brambles and rose hips he was collecting a bag of kindle wood ready for the winter. The last few years of training are paying off!!!!!

In a good team you need the thinker and doer.......and whilst I am not a non doer I am mostly the ideas person.

Like I said.....My hubby and I make a good team xx

FRUGAL: CHOICE OR NECESSITY

Being frugal,self sufficient and all those other ,at the moment , "in things"  ......is it your choice or is it necessity?

There is no doubt that most of our ancestors had little choice but to live that way...times were hard without any support of a social security system so being frugal was just the normal lifestyle.

When do most people think about being more careful with how they spend their money.....usually when there is not much money coming in or when cut backs need to be made to pay for something else. This is not out of choice either.

There have been several books about how to live cheaply..how to live for free...but I found that the majority are written by those who already have a good foundation of wealth....ie journalist from London downsizes to farmhouse with. 5 acres and proceeds to write book about it.
How to live cheaply... but you have several savings accounts to fall back on when things get really tough.
All that is choice.

I would like to think that a lot of us come in somewhere between the two.
We do not have a lot of money but we are not poor. If we chose to live extravagantly our outgoings would most certainly exceed our incomings. If we chose just to spend without looking for good deals and best value for money then there would likely be a shortfall.

We are not poor because we have a roof over our head that we have worked hard to pay for. We can pay our bills because we are careful with the power we use. Some bills are out of your control...c'est la vie....you just have to accept that and factor them in first. We have enough to eat to maintain a healthy lifestyle.
Our income is less than the national average but do not feel  poor.

To live frugally and as self sufficiently as possible.....and remember we do not have our own garden  never mind a 5 acre farm.....is OUR CHOICE.
it's a choice of lifestyle that gives us pleasure as well as being productive. We save money on everyday things that with less thought and planning would cost you more.

I think we would all find it hard if living frugally was not a choice but a necessity...you never hear anyone say how happy they are to have no money at all and are living  constantly in debt.

So I am happy to be able to live this way out of choice.

VIDE GRENIERS IN FRANCE..OR CARBOOT SALES TO YOU AND ME

Sunday is big Vide Grenier day herein France. ( translates as empty your loft)

Unlike the UK, you set up a table ...usually in the street or market square.....so you dont really need a car except to transport your stuff. Also instead of having set places which hold them they tend to be in different villages each week.As there are not many charity shops here..in fact I haven't found any yet...they are really popular.

As yet we haven't bought much at them..that's because most of the stuff really is rubbish.
An example of today's offers....a rusty saw for 5 euros, a ladies dress decorated with brown sweaty armpits for 4 euros and several pairs of shoes with holes in.at 2 euros each. We are continually shocked by the prices they dare to ask for this stuff...and shocked that they think someone would be interested in buying it.

Of course if you can find ex pats who are selling then you are on to a winner....you see it's usually them who throw out good stuff...the french rarely do.

The french make do with what they have and rarely replace something just because they don't like it.

The one thing in common with the UK is......tacky ornaments....I wonder how anyone bought some of these in the first place...mmmm presents perhaps....they seem to do the rounds of car boot sales internationally!

As I say we rarely buy anything as I tend to buy something only if I need it and its useful.

Still...they are always interesting free entertainment as well as a chance to wander round villages that you may not have visited before.....well worth going to!

Our Potager before and after

We began our potager (allotment/vegetable garden) last year from an old vineyard. We were lucky that it had a well on the land and that we were able to rent it from a local vigneron.

There was a lot of digging to be done..the ground had lain fallow for several years.

As is often the case...especially in small villages..."its not what you know but who you know"
One of the local farmers came round and cleared the whole lot with his tractor in a few hours.
This is what I love about life in a small french village...everyone rallies round to help out whenever they can. People do favours not expecting anything in return apart from the pleasure of helping.
Its a great attitude and one which we follow wholeheartedly.

The whole area was fenced off...not so much to keep rabbits out but to prevent the wild boar rampaging all over the potager.

Yet another local man came down with a digger so that we could put in pipes from the well to a large water storage tank. We then needed to purchase a pump in order to get the water out as we could not find any of the old mechanism for the water wheel.
This well is the only water source in the village that so far in history has never dried up!!!!!

We planned what we could plant in the 9m by 25m space we had...it was a lot more than I had been used to. As well as the usual potatoes,carrots etc I wanted to try aubergines, melons and kiwi.

As the potager is some distance from the house we are unable to have any livestock which is the only thing I have been sad about as we would have loved to have some chickens and a pig.

This was the allotment in the first year of planting

We made several mistakes in the first year ....we should have listened more to the locals instead of doing what you did in the UK.

At the end of a working day here there is nothing nicer than taking in the view.......

NOT BAD EH?

The view of our village..Montbrun des Corbieres ...from the potager.......and yes...its uphill walk all the way back!!!!!

MELON SORBET

Our first melon was ready at the beginning if the week and now they are coming thick and fast so. It's time to make Sorbet.

MELON SORBET RECIPE

1 melon
1/3 cup sugar
1/3 cup water
3 tbsps lemon juice
2 tbsps honey or syrup

Boil the water and sugar till syrupy
Leave to cool
Liquidize the melon, syrup and lemon juiceand then add to cooled sugar mix

If you wish at this point...and just for my daughter Alison who thinks I add alcohol to everything....
You can add some Cointreau or other fruity liqueur!

I prefer it without.....shock horror! The syrup gives it a nice caramely flavour.

Put mixture in plastic box and freeze.
When serving just take out a couple of minutes before to soften a little

Enjoy x

FORAGING IN FRANCE IN AUGUST

Down here in the South August is a time when most people are tending to their veggie plots.
In terms of foraging its Blackberry time...this year the fruits are particularly big and juicy.

WHAT I DO WITH BLACKBERRIES

Firstly, I open freeze them and pack them into plastic boxes. I do as many as I can according to freezer space. These are then ready to make all kinds of fruit puddings in the winter or just to add to yogurt and make a fruit smoothie for breakfast.

Blackberry cordial. Drink diluted...add to vodka and ice cubes for a kind of cocktail...make ice lollies...

Blackberry liqueur

Blackberry Jam. Although we don't eat a lot of jam it's good to have some jars for when we have visitors and for exchanges.

There are numerous recipes for the above and it's best to google to find the one that suits you best.
I find Micheal White..Foraging Expert and Jonathan Wallace ..self sufficient in Suburbia really good for this.

LAVENDER is abundant both in the gardens and the wild version in the garrigue.

WILD THYME AND FENNELl are easy to find.

The ALMONDS  are just starting to pop out. There are many wild trees in the vineyards. It is wise to taste one from a tree to find out the quality. Some tend to be a bit rancid if it is not a good quality tree.