Monday, November 24, 2014

traffic jam

There was a bit of a traffic jam on the way back from the school run today!

Saturday, November 22, 2014


I lived in Ireland until I was 18, then in Scotland till I was 22, a stint in London was followed by 13 years in Shropshire and now I have been in France for nearly 11 years.  I know it's not much compared to many people's peregrinations but it does rather confuse the issue of where home is.  Well, not really - home is where I happen to be at the time I suppose.

There are many people in our village whose families have called it home for over 400 years. If you're an incomer you stay an incomer! People from other parts of France who have settled here are regarded as being almost as foreign as us. Less exotic but still foreign! 

The letter in the photo was delivered the other day. A matter of interest to the community had been written on the outside of an envelope by our postwoman - the death of the village doyenne.

Being thought to merit that news made me feel as if maybe I do belong here - at least a little.

Tuesday, November 18, 2014

still life

I've started to put together small collections of objects for sale in the shop
Some are practical and some are decorative like this little still life.
It's fun to do. I hope you like it.

Friday, November 14, 2014

shop window

There is a house in Cajarc with a shop window where the owners regularly make a little display for the delight of people passing by.  This is the current one with a little French classroom. Such a nice thing to do. 

I'll try and find my photos of the last display too.

Wednesday, November 12, 2014

walnut puffs

I realised it's been a while since I posted a walnut recipe! As mentioned earlier there's no shortage of walnuts here so this morning I made bread (with walnuts) and puffs (with walnuts)!

Walnut Puffs

125g (4oz) softened butter
2 tbsps caster sugar
150g (5oz) ground walnuts
150g (5 oz) plain flour
icing sugar

Cream the butter then beat in the caster sugar.
Mix in the nuts and then the flour.
Roll into walnut sized balls. Bake at 160ยบ fan for about 20 minutes or
until pale golden.  Remove from oven and immediately roll in icing
sugar. They're fragile at this point so go easy.
Cool on a rack. 

I keep them in a kilner jar and they stay fresh for well over a week.
They're very short and very delicious even (I think) if you weren't mad about walnuts!

Thursday, November 6, 2014

This sign made me smile! 
These beret clad old folk are so much cheerier than those on the British signs.

Saturday, November 1, 2014

late salad

There's still enough bits and pieces to scrape together a salad from the garden.

It's such odd weather - warm verging on hot by day but very cold the instant the sun goes down. During the day doors and windows are open but then we light the fires in the evening and really need them. It's getting dark at sixish which is a bit of a shock...