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sunday treasures...

Bonjour from a rainy SW France,

Not that I really mind the rain today as it means that I am not tempted to go outside and therefore are able to concentrate on indoor type tasks.....

Yesterday I mentioned that I found a fabulous candle holder that dates back to the early 1900"s and is a wonderfully decorative piece as you can tell from the photos that I have posted below....

You certainly do not make items like this any more......

Love the angel with wings detail on the holder.....
You will find more details here.
Another find was 9 boxes of vintage 1920's and 1930's ribbon with either initials or numbers in orginal boxes.

These fabulous ribbons really are bcoming rare and it was nice to find a few boxes as opposed to only 1 or 2 boxes.

Another find was the petite box covered in a oh so French, red toile de jouy fabric on the outside......
......and lined with plain red fabric on the inside. 
A lovely and very French stocking filler. You will find it here.
That is about all I have time for today as I am heading off to update the Fabulously French online shop with these new arrivals.
Join me tomorrow for a photo of the mannequin that I purchased yesterday and some photos of my wee Boutique decorated for Christmas....note for those of you that use facebook, I have already posted some photos here, should you want a sneaky peak.
à demain, Leeann x


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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


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


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…