Skip to main content

It's time to...

.....introduce my friend Ange who is joining us in celebrating Pink Saturday with Beverly.

Ange is also a kiwi who has lived in France for over 15 years, a lot of which were in Paris and more recently in Toulouse which is two hours from where we live.

Ange is full of energy, extremely artistic and very dynamic, as you will soon realise from reading her very interesting blogs.

You can find Ange's blog here.

Wishing you all a very Pink Saturday, where ever you may be in this very big blogging world of ours.
L x


  1. Gorgeous clock!
    Have checked her blog and it's lovely! Thanks for the link!
    Happy wk,

  2. I too adore miss Ange and am so envious of your time spent together last weekend!
    Have a fabulous Friday,

  3. Fabulous clock! I just found your blog and love it, am following you and invite you to follow us!

    Off to visit Miss Ange's blog, thanks for sharing!

    Shabby Cottage Shops

  4. And I thank you my dear blog coach and Hostess extraordinaire!! After 15 years in France, my world is certainly much more fabulous with you in it! Je vois la vie en ROOOOOOOSSSSEEEEEE!

  5. Gorgeous clock!!

    I'll go check out Ange's place


    barbara jean

  6. I will have to visit Ange's blog!
    Happy Pink Saturday!
    xo Tami

  7. I love your photo. It is perfect for Pink Saturday. I hope you have a wonderful Pink Saturday and enjoy the week ahead.

  8. The more the merrier and I love the clock, so perfect, Happy Pink Saturday, Char

  9. I love the clock. I have a similar one without the pink...hmmmm. Absolutely in LOVE with your store. Why am I in Vermont? (I ask myself and my husband daily how much longer.)

    Such an inspiration. Okay, you are now officially my favorite site.

  10. Your blos is enchanting. I love the clock . I will go check out your friend's page. Pink Blessings!

  11. I am a follower of Ange's and am so very happy to have now found your lovely French inspired blog. I love that gorgeous clock too!!
    Best wishes, Natasha.


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…