Feb 21 2005

Sheep and cows and donkeys!

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“Get your boots on, find the dogs, Barbery sheep’re in Bill‘s.”

I groan, put down my coffee and climb back into my green waterproof wonder suit. It’s Saturday morning and I’ve just finished my eighth day in a row in the farmyard alone as Paul languished in bed with really bad ‘flu. Today he struggled out for the first time and drove over to check our wethers in a neighbours field while I fed, watered and mucked out. I’d been dreaming about the coffee for nearly an hour.

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Feb 21 2005

Winter Veg

Cavolo Nero

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One of the most versatile and handsome vegetables standing majestically in my vegetable garden this winter is the Italian cabbage, Cavolo Nero. It’s thin, long dark green leaves are the essential part of Ribollita, the famous Tuscan bean and cabbage soup, made a day in advance and “re-boiled”. Yesterday’s minestrone!

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Feb 18 2005

Letter From Brittany, February 2005

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Dear Sally,

That is a long time I did not come back to you but I have been computer less for a long time!

The weather had been terrible in Brittany since before Christmas. Huge storms and now snow and blizzard and each time we have a storm we have power cuts and the computer hate it! You see I think, sometime, that is foolish to try to mix the old world and the modernity and at the moment "Les Eglantines" and the computer are fighting each other very hard!

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Feb 17 2005

Foie Gras, Scallops and Sweetbreads

Fresh foie gras

  • An 800 grs fresh goose liver
  • One soupspoon of port
  • White pepper
  • Salt

Ask your butcher to clean the Foie gras.
Mixed salt and pepper and spay the foie gras. Put the foie gras in a terrine in china, press it, pour the port, and cover with a foil. Put the terrine in a steamer and cover with the lid. Steam it for 25 minutes with the lid then 10 minutes without the lid. Leave the terrine in the kitchen the all night.

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