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week-end tresor?!


Bonjour from a very sunny SW France,

Looks like we are in for a week of sunshine so it will great to get a few outdoor type jobs done such as painting, cleaning windows etc.

For some reason or another yesterday, French boyfriend bet me to most of the treasure hence it was he that found the fabulous chandelier, stunning late 18th century fire dogs and fabulous Napoleon III style mannequin with the wasp style waist.



As you can see from the photos, the fabric  that covers her torso is beyond saving so I am  tossing up between finding someone that can recover her in a similar fabric or hoping that the newspapers that lie underneath the fabric and the wool lining are in good enough condition to save and expose or add a few pieces should they have deteriorated with age.



Should anyone out there be a dab hand in recovering mannequins and feel like giving me a hand, please drop me a line....

On Saturday we went to visit a friend that is selling their chateau hence I came home with a couple of treasures including an 18th century silk lined object which French Boyfriend thinks would have been used to hold sewing items as it is too fancy to be a rubbish bin. 

Looking inside you can really see how gorgeous the fabric is....



and lastly a close up of the side detail.....


Another treasure from the same place was this Napoleon III ornate frame containing a lovely portrait....for me this is fabulously French and it was love at first sight or as the French say coupe de foudre.


Love the detail of the frame......it really is stunning!


And on that note, I am off to do some work.

très bonne semaine à tous, Leeann x

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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.


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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....


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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…