Is there such a thing as a little bit of shopping?
I am not sure especially when it comes to shopping on the net. It started with buying a pair of boho sandals direct from one of my favourite shops in India and ended up with buying some makeup from Bourjois here in France.
I just wish that it only took as long for the delivery as it does to order the items.
Hope that you are all having or had a fabulous Sunday. After I finished serving breakfast at Maison No. 20 I quickly rushed to the main road which is lined with hundreds of stalls as Eymet is hosting a Brocante/Vide Grenier today.
Despite being a few hours behing the professional treasure hunters, I manged to find a few treasures including a fabulous large Napoleon III mirror along with these antique baguette baskets.
I am off out again now as I need to take FBF his lunch and have to stop at a few stands on the way...
Preheat oven to 275. Place eggs, sugar, and coffees in a large mixing bowl. Mix well. Add the Kahlua and milk. Fill 4 custard cups with the mixture. Place in a deep baking pan filled with 1 inch hot water. Bake in oven for 45 min. or until a knife inserted in the center comes out clean.
Bon appetit et tres bon vendredi a tous....Leeann x
Yes girls and boys, it is true. I finally finished painting the dresser.
I am in love with the colour and plan on painting a few other objects with the same blue grey colour.
I am happy with the result and have a few other changes planned for this apartment. The bed that you can see in the photo is being replaced with a larger brand new mattress and base and I am planning on having a ciel de lit above the bed.
My idea is to make the apartment more cosy and like a love nest as it is on the top floor of Maison No. 20 and gets a great view of the surrounding rooftops and is also lovely and light.
As you can see from the photo it is large hence took a lot longer than I thout it would and I have JUST finished painting the legs hence the pieces of cardboard that you can see.
The carpet is also new and was laid on Saturday. I loved the wooden floorboards but they were not practical from a noise point of view hence I picked a taupe colour carpet which really does make the room more cosy as well as less noisy.....
The same carpet has also been laid in the entrance of the apartment which doubles as a sleeping area for a young child as it is directly outside the door of the bedroom.
I am off to start le dîner. Tonight we are having saladeniçoise...yum! a demain, Leeann x
.......and nowhere to go! This beautiful vintage doll is one of four that I found this morning. She comes complete with original box as do the other 3 dolls, and each one has their specific details written on the back of the box. On the back of this one is "Style Renaissance 1880".
The 2nd is the gorgeous "Style 1760 Marquisette Louis XV".
The third is the "Style 1476 Moyen Age" which is a stark contrast to the dolls of the later ages, as shown above.
The 4th is much more modern in style as you can tell from the photo.....I think that you all know what type of doll she is.....
Other treasures include lots of beautiful butterfly collections, candelabras and even a buste made from wax.
Unfortunately the butterfly collections are a little dusty so I am off to start cleaning....
This week's recipe comes from one of my favourite French chefs, Raymond Blanc.
Pain perdu means ‘lost bread’ (in England it is often known as
French toast), and this recipe was devised as a means of using up leftover
bread. The red fruits can be replaced by apples or peaches, in which case you
will need to increase the cooking time by up to 5 minutes for apples or 3
minutes for peaches.
2 large eggs 50g (2oz) caster sugar 100ml (3½fl
oz) full-fat milk 2 tsp rum or cognac (optional) a few drops of best
quality vanilla extract (optional) 4 slices of bread, cut 2cm (¾in) thick,
crusts removed, cut in half 40g (1½oz) unsalted butter shredded fresh
mint, to decorate
for the warm raspberries and strawberries 2 tbsp
water 50g (2oz) caster sugar 25g (1oz) chilled unsalted butter,
diced 100g (4oz) strawberries, cut in half (or quartered if large) 100g
(4oz) raspberries 2 tsp kirsch or cognac
In a large bowl, beat the eggs with the sugar until
the sugar has dissolved. Gradually mix in the milk and the rum or cognac and
vanilla extract, if using. Place the slices of bread in a large dish and pour
over the egg mixture. Allow the bread to soak for 4–5 minutes, then turn the
slices over and soak for a further 4–5 minutes to ensure that all the liquid is
absorbed.Carefully lift the bread from the dish with a fish slice and place on a
baking sheet. Meanwhile, preheat the oven to 150°C/300°F/gas 2.
On a medium heat, in a large frying pan, melt half
the 40g (1½oz) butter.When it is foaming, add two bread slices and fry for 2
minutes on each side. Remove from the pan and set aside. Clean the pan, return
it to the heat, melt the remaining butter and cook the remaining bread. Place on
a baking sheet and bake for 5 minutes.
To prepare the fruit, put the water in a medium
frying pan and scatter the sugar over it in an even layer. Let the sugar absorb
the water for a few minutes, then place the pan on a medium heat and leave,
without stirring, until the sugar has dissolved and formed a syrup. Simmer until
the syrup turns into a very pale blond caramel.
Stir the diced butter into the caramel,addthe
strawberries and raspberries,then the kirsch or cognac,and cook for 30 seconds
to soften the fruit and create delicious juices. To serve, remove the hot slices
of bread from the oven and place on four plates. Spoon the warm strawberries and
raspberries over the bread and spoon the red fruit syrup around, then decorate
with a little shredded mint.
Has been exactly this, hence the reason why this post is so late.
I have been busy keeping calm and decorating......let's just say that I spent a lot of time painting an antique dressing table and decided after numerous coats of paints that I did not like it in the white shade that I had painted it and have spent the last couple of hours painting a fabulous grey blue colour.
You will see the finished result tomorrow...
je viens te souhaiter une tres agreable soiree, Leeann x
Today's recipe is a recipe that I adore, we live not far from the Basque district and this is a local favourite, for those of you that do not like cooking - you can find it already made at our village supermarket...
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch thick strips
2 small red onions, sliced
6 garlic cloves, thinly sliced
2 sprigs fresh thyme
3/4 cup dry sherry
1 cup cherry tomatoes, halved (or diced plum tomatoes)
2 teaspoons sweet paprika
3/4 teaspoon crushed red pepper flakes
Handful fresh basil, thinly sliced, for garnish
Adjust the oven rack to the bottom-third position and preheat the oven to 350°F. Meanwhile, set a large ovenproof skillet over medium heat and add the chorizo. Cook, stirring occasionally, until chorizo has rendered some fat and is starting to brown. Remove chorizo with a slotted spoon and drain on some paper towels.
Season the thighs and breasts with salt and pepper on both sides. Add the chicken pieces to the skillet and brown on both sides, about ten minutes total. Remove the chicken pieces and set aside.
Remove all but two tablespoons of fat in the skillet. Add the bell peppers, onions, garlic, and thyme. Season with salt and cook, stirring occasionally, until vegetables are soft, about five minutes. Add the sherry, tomatoes, paprika, and red pepper flakes. Stir well to dislodge any browned bits and simmer for one minute.
Nestle the thighs in the skillet (you'll add the breasts later) and add the cooked chorizo. Cover the skillet and place in the oven. Cook for 15 minutes, and then remove the skillet, flip the thighs, and add the breast pieces. Cover again and return to the oven. Cook until the chicken pieces are completely cooked, ten to fifteen minutes. If needed, season with more salt and pepper. Garnish with basil. Serve.