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Showing posts from November, 2015

Happy Thanksgiving day...

photo from here
Wishing all our readers in the USA a very Happy Thanksgiving day.

à demain, Leeann x

when you least expect it...

Bonjour from a chilly SW France,

Yesterday we had some snow, not a lot but as it is pretty rare in this part of France, it was the talk of the town on Facebook and in the local newspapers.

Sunday was also quite chilly and we decided not to get up at some crazy hour to hunt for antiques. After lunch we decided to take a drive in the sunshine and at the same time perhaps stop at a vide grenier that was taking place in a village en route.

On the way we saw a boulangerie open which is an abnormality for us as all three of the boulangeries in our village are closed on a Sunday afternoon.

We purchased a couple of gateaux and devoured them in the car much to the boulanger's delight, who's car was parked next to ours.

By the time that we arrived at the vide grenier the locals were starting to pack up but French Boyfriend managed to find a couple of fabulous antique mirrors and I found some DVD"s for our ever growing collection.

On the way home FB stopped the car and I took a photo of t…

French Food Friday....Kugelhopf

Photo and recipe from here
Bonjour mes belles,

The weather here is about to turn cold so I can think of no better place I would rather be than in the kitchen.

I am in the mood to make Kugelhopf and this recipe appeals to me as it uses orange flower water in the glaze and I adore the taste of it.

Kugelhopf Adapted from A Baker’s Tour by Nick Malgieri and Paris Sweets by Dorie Greenspan.

½ cup milk
2 ½ teaspoons active dry yeast (not instant)
2/3 cup all-purpose flour

½ cup raisins
1 tablespoon dark rum
6 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
½ teaspoon salt
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 large egg yolks
1 1/3 cup all-purpose flour
1/3 cup whole blanched almonds, toasted and coarsely chopped
½ cup sliced almonds, for lining the cake pan

One 6- to 8-cup kugelhopf pan (or you can use a bundt pan)

1. Maker the sponge by warming the milk over low heat in a small saucepan until it’s tepid. Pour into a bowl, and mix in the yeast then the flo…

WE are NOT afraid...

For the first 25 years of my life I lived in New Zealand, a country that I consider to be one of the safest in the world. The French bombed the rainbow warrier in 1985 and as a result I joined Greenpeace and was anti anything French.

I moved from NZ to Australia where I felt as safe as I did living in NZ. Whilst living in Sydney I worked for Societe Generale and at the time of the interview felt that I was being interrogated to see if I was a good fit.  I passed the test and joined the family and  learnt a lot about the French from this experience. 

A year later I was living in Istanbul and having the time of my life . Whilst we were living there, the kurds started a series of attacks and for the first time in my life I felt scared. 

I become used to the idea of going through metal detectors when carrying out normal daily activities such as going to the local super market. The security at the office was more than you would see at a normal airport as I was working for Reuters and there is…

a sad day...

Parisiens : nous pensons à vous.....

French Food Friday...Baked Camembert with garlic bread

recipe and photo from here 
Bonjour mes belles,

We had this for lunch yesterday so I thought that I would share the recipe with you...

Baked Camembert with garlic bread
1 whole Camembert, in its box
1 garlic clove, sliced
3-4 sprigs fresh thyme
1 tsp olive oil

For the garlic bread
1 small ciabatta loaf, cut in half
1 tbsp olive oil
1 garlic clove, peeled

Preparation method
1.Preheat the oven to 200C/400F/Gas 6.

2.Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.

3.Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits.

4.Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted.

5.For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clov…


photo from here This room really is lovely. Just needs a few books and magazines on the coffee table....à demain, Leeann x

Tuesday inspiration...

.....very inspiring and very, very French.
très bonne semaine à tous, Leeann x

vendredi fleurs...

Apologies for the lack of recipe this week but I thought that we would have a wee break. I took this photo yesterday of the lilies that we have in our hall. très bon vendredi à tous, Leeann x

a quick bonjour...

Just stopping by to say a quick bonjour. It is one of those days and I do not appear to be making a lot of progress. I am just about to rush out the door and buy some paint... à plus tard, Leeann x

in the mood...

The weather is still mild here but the nights are drawing in. Perfect weather for airing the house and doing a bit of reorganising before winter arrives.

I think that I need to start decluttering but the minute that I do French Boyfriend rescues all of the items  that I am throwing out and stores them in his bureau.....this does have it's positives as when I see them again, it is like they are new all over again.

Back to decluttering, I go......à demain, Leeann x