Skip to main content

New arrival at Fab French + busy day treasure hunting..

 
 
 

new arrival at Fabulously French

Bonsoir mes belles,

I hope  you all had a fabulous weekend. Ours was another busy one as I have boxes of Christmas stock that I have started to unpack and display in my wee boutique.

Some of the Christmas decorations have next to sold out but I have more arriving this week.

It was an early start this morning as we went to a couple of vide greniers and managed to find a few treasures.....think fabulous late 1800's candle holder complete with detailed angel with wings design, vintage ribbon with letters and numbers, two fabulous antique rosaries,lots of vintage French prayer cards, fabulous  petite box covered in toile de jouy and you have an idea on what is in store for tomorrow.

Oops almost forgot the find of the day that made me smile.....vintage 1950's style shop mannequin that is one of those 1/2 torso types and I am thinking that she would make a fabulous lamp.

Halloween window display has been replaced by the Christmas display and in the corner of the boutique is a snowy white Christmas tree with grey and silver decorations....which I adore and wish that I have bought a white tree sooner as it really looks so serene and snowy white!

Promise to show you some photos tomorrow but am now off to chill out and watch a movie with FBF as I am feeling the effects of the early start.
 à demain, Leeann x

Comments

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…