Skip to main content

Fabulous coquelicots......

{Coquelicots growing just up the road......}

When I was a litle girl growing up in New Zealand, my nana used to give my younger sister and I flowers to take for our teachers. Straight after picking, she used to burn the stems as this is supposed to make them last longer. I adore poppies and think this is one of the reasons why as they conjure up such lovely memories.....

It is poppy season at present and the fields near our village are ablaze with colour. Of course Coquelicot as they are called in French sounds so much prettier and almost sounds as delicate as the flower itself.

Wishing you all a very happy Friday/Je vous souhaite un vendredi très heureux,

L x

p.s. will be back tomorrow to join in the celebrations for Pink Saturday's 2nd birthday...


  1. You are so lucky to have them everywhere. We are not so lucky!
    Fabulous image and thanks for the inspiration for the day.

  2. What a beautiful name for poppies in French... Coquelicots. It just rolls off the tongue.
    Lovely photo and lovely memories...

  3. Definitely one of those words which sounds so delicious in French. My favourite flower but always makes me think of the First World War. You are lucky to have them by the side of the road.

  4. Beautiful! Reminds me of the print I have hanging in my house by Monet.

  5. Hi Leeann

    I love the photo, I've only been in France once in May and enjoyed the seeing them everywhere. Usually they have finished!

    my mother taught me to burn the stem as well!!!
    Maybe an NZ Womens Institute tip!!

    Love it when I see a new post from you!
    Have a wonderful weekend.


  6. So love seeing them grow wild in the fields. This was one of the first French words that my daughter knew as her name is Poppy. When we visited France she used to tell people her name was Coquelicot instead!!

  7. so happy and beautiful. thanks for sharing. hope you have a great weekend.

  8. aren't they cute??? We also have them everywhere.....but I never pick them anymore because like you said.....their "heads"go south within 10 a great idea to burn burn burn......that means I can go and try it again!!!! GREAT! Thank you;)


  9. Leeann your photo is gorgeous. Delicious reds and blues

  10. Oh so true! Coquelicots (I love the sound of this word!!!)are so beautiful and so pure!
    I love to see then waving in the fields!

  11. Poppies are just a very "fun" flower, I've loved them since the Wizard of Oz!Happy Friday Flowers to you! Maryanne xo

  12. Oh yes! I too remember fields of poppies mixed with corn flowers and wild daisies near our Summer house in the South of Sweden. I LOVE picking flowers - it is one of the most relaxing and soothing things for me.

    Thank you for a lovely and memory evoking post.

    Wishing you a fun and relaxing weekend.

    x Charlotta

  13. Love them too! Love the pods almost as much as the blooms...they're great in bouquets. Hope you have a great weekend!

  14. We have these in our window boxes. I buoght them because they were called Champagne Bubble Pop Poppies. So fun and such an interesting flower.


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…