Skip to main content

a practical find..





Bonjour mes belles,

The snow has disappeared and things are returning to normal here in SW France, unlike the North here there is still a lot of ice and snow.

Last weekend I found this old printers tray and thought that it would be perfect for storing my religious tresors. 

The only issue that I have with it is that if I display it on the wall everything will tip out of it so think that I may need to cover it wth a piece of glass. Any hints or tips on how to hang one of these, would be appreciated.




What fabulous items these are, I just wish that I bought a few more......
                                                               
                       à demain, Leeann x

Comments

  1. Ooh I love it, I was trying to see what all you were keeping in your printers tray...LOL

    Wow, I have no idea how to hang one, I had better check back to see if anyone knows.

    ReplyDelete
  2. Just found your blog and thought I'd like to tell you what my son did with an old printers tray, and maybe it would work for you. He bought some wood picture frame and angle cut the corners then had a piece of glass cut to fit, and managed to find an old hook style catch. I'm sure with all your brocante hunting you should be able to pick everything up at a vide grenier where you live ie. old picture ... use the frame re-cut to fit & rummage in the bit boxes for a catch 'et voila' I live in the Haute-Vienne next dept. to you, almost neighbours.

    ReplyDelete
  3. Amei conhecer o seu blog e achei maravilhoso. Me visite:http://algodaotaodoce.blogspot.com.br/
    Siga-me e pegue o meu selinho!!!

    Obrigada.

    Beijos Marie.

    ReplyDelete

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…