Skip to main content

good intentions...

Bonsoir mes belles,

Not sure where today has disappeared to and it appears to be getting darker earlier so feels later than it really is.

This morning saw the arrival of a carton of mulled wine spices which means that my wee boutique is smelling fabulous as will the house when I start using some....for me these is an essential item for getting cosy.

about an hour or so ago, I thought that I would step out and buy a magazine and on the way back from the square, you will never guess what I found in a friend's depot de vente....

She needs a bit of work as you can see from the photo but for 23 euros, it was a must have/ The stands alone are currently selling for around the 50 euro mark and my first thought was to buy it purely for the stand but now I am thinking that I quite like her shabby style.

It started with going out for a magazine and ended with carrying home you know what....a girl can never have to many, I now have 4 in my boutique and a 5th who resides in one of the apartments.

Not sure that French Boyfriend will be of the same opinion so my plan is to hide her somewhere before he comes home....

à demain, Leeann x


  1. Leeann where are you going to hide her pray tell? A wonderful find!

    The Arts by Karena


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


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…