• Flu season is upon us, so I’m making chicken soup and warm fires.

  • A little more ice.

  • First frost of the season. ✨ Just a little, but it is supposed to get colder over the next few days.

  • So proud of our new pantry shelves!

  • Putting up new pantry shelves! So needed!

  • Beauty everywhere

  • I think that I would like to make some Green tomato chutney.

  • We have lost three great old oaks in the forest in the last storm, (they were like dominoes- one took out another and that smashed the third as it came down across a little valley). Also the fire salamanders are out in force, and the fall color is coming.

  • Sloe gin recipe

    1 liter bottle - wide mouth 350g of sloes
    1 bottle of gin - 700 100g of sugar 50g - up to 100g of sugar (3 months later )

    Steps:

    Freeze sloes overnight Add to bottle Add him Add 50g of sugar Seal and store for 3 months Turning bottles regularly to dissolve sugar

    After 3 months if resulting liquid is dark and rich in flavor, (if not rich and dark, leave for another 2-3 months), remove sloes and add 50g - 100g more sugar. (Quantity depends on taste preference and sugar content of the berries).

    Leave for minimum of 6 months. It improves over time so is noticeable better after a year or 2. ( heavenly after 4 years). Best served chilled in champagne cocktail.

  • Our burn pile is huge. We have been waiting for that perfect weather to pull the trigger on this one: wet ground, no wind, not raining and not too hot, with rain expected soon. Today is the day!

  • Olive picking day!

  • Another visit to Abbey Flarran.

  • Boat gardening! 😆 This is how you weed the interior walls of a stone lined pond.

  • The Ordan Larroque flower faire. It’s just one day per year, but it’s a date to not miss.

  • Hunting for pipes by the swimming pool, so we can move the pools technical room out of the orangery. Dowsing has produced the best results so far. 😆

  • We lost a tree in the June storm, but gained a new view of the Colombage.

  • We enjoyed a lovely long weekend in Paris.

  • A very good rosé.

  • Bouillabaisse ingredients

    • 5 types of fish: conga, dourade, merlu, rougette. Whole fish, head. Just scale & clean.
    • 3 onions
    • 2 leaks
    • 3 red sweet peppers
    • 1 zucchini
    • 3 carrots
    • 2 tomatoes (medium)
    • 3 cloves of garlic
    • 1 little can of tomato concentrate
    • 3 or 4 liters of water
    • 2 bouquet garni
    • 2 tbsp fennel seeds
    • 2 tbsp coriander seeds
    • 1 salt
    • saffron
  • Bouillabaisse from scratch.

  • We have named her the SS papyrus.

  • Creating an isle floatante on the pond: We wrapped a couple of polystyrene wine bottle racks in burlap and landscape fabric, stuffed the holes with coconut peat, and planted with papyrus, iris, Japanese Prele grass, calla lilies, scented geranium and Thai basil.

  • Tada! It is unusual for me to post the same pictures on all my social channels- the fact that I do so today shows how pleased I am with this accomplishment.

  • The leaves are starting to turn!! The lime flower trees are always the first to fall. Griff is always happy to go for a tromp through the fallen leaves.

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