ghetto - the fetishist revealed

Ghetto has  an unsavoury characteristic that needs to be revealed.  You all think he is so cute, and funny and playful, but actually - as well as being a chicken assassin - he is also a fetishist.

yes, my friends,

Ghetto likes girls underwear .......

He covets lace lingerie, and in this house a girl has to be careful.

A door left ajar while in the shower, and a little black nose will soon peak through, about 12 " from the ground.  This is called 'reconnaissance'.  A quick glance towards the shower to make sure the enemy isn't about to emerge, and he darts in, grabs the underwear and is gone!

Failing the carelessness of a girl taking a shower, he will resort to tipping over the laundry basket and choosing a favourite piece of lace.

If the front door is open he'll dash down the garden, panties brandished proudly like some beribboned trophy, and if he can't get outside he'll retreat beneath a chair to gloat over his illegal possession in peace.

So far we have avoided any real embarrassment, but I dread the day when a guest to the cottage finds him burying my underwear among the roses ...

oh, the trials of living with a Ghetto!

design and creation in Normandy - François the gardener

All of my life creativity has been essential to my well being.  Finding a way to express myself each day is simply vital, without it I am dull and lifeless.

One of the privileges of country life is to know many creative people, whose talents are diverse and rich.  I love the surprises.   The discovery of a ceramics workshop in an old farm building; a lady painting porcelain in her home; the watercolour artist whose day job is as a doctor....

Maybe this is simply one of the aspects of  country life:  people are less anonymous, individual talents have more space to blossom.  Whatever the reason, I want to celebrate the everyday creativity of people I know here.

Today I introduce you to François, a landscape gardener, a botanist and to my mind an artist.  François has been helping me out with the remodelling here, and I was delighted to visit his home and take a tour of his own garden.  It is quite small, but impeccable and the perfect showcase for his talents.

 Sand strewn paths invite the visitor to wander between the plants.  He makes great use of alliums, roses, heuchera and irises, as well as more tropical plants such as bamboos, eucalyptus  and ferns.

He tells me that it takes an hour or so each evening, to tend and to water; to train and encourage each plant to perfection.  My own garden isn't a match to his yet, but I hope that his influence will soon produce comparable results!

 If you live in my part of the world, here in Normandy, and you'd like to ask François for advice you can email him here.  He specialises in designing and creating gardens from scratch as well as everyday care.  He also likes to coach his clients!

Si vous desirez faire appel à Francois pour un jardin dans l'Eure, vous pouvez le contacter ici.

the poppy fields of Normandy

I don't know if the farmers are being more careful 

with  their spraying but, in Normandy this year, 

we are blessed with abundant poppies .

Their bright orange red heads look so pretty sticking up

 between the wheat and barley, or running along the road edge.

And strangely enough, there is a field where

 they have taken over completely. 

 A red triangular field, guiding

 us home like a phosphorescent beacon.

Wishing you all a lovely weekend, 

thank you for reading me this week.

the rhubarb pavlova

Our potager is overflowing with rhubarb at the moment, and I am always happy to come across a new recipe for eating the stuff!   We eat it in  crumbles, with a little added ginger (YUM!), simply stewed and served with fromage frais  SIGH .... and sometimes I blend the cooked rhubarb to make a fool  ...HAPPY DAYS.....

Recently I came across this recipe from an Aussie website, and have made it several times since with great success.

I am used to making raspberry pavlova, but this meringue recipe was slightly different and actually really foolproof - exactly what I needed!  The only thing I sometimes have to adjust is the sugar used with the fruit, depending on how sweet my rhubarb is.

2 teaspoons butter, melted

2 teaspoons cornflour 

5 egg whites

½ cup (110g) caster sugar

½ cup (110g) firmly packed brown sugar

1 tablespoon cornflour, extra

¾ cup (180ml) thickened cream, whipped

200g Greek-style yogurt

500g rhubarb, trimmed

¾ cup (165g) caster sugar

1 teaspoon vanilla bean paste

Wash the rhubarb stems thoroughly; cut into 1 inch pieces. Stir the sugar and rhubarb together in a medium bowl. Transfer the rhubarb mixture to a colander with the bowl underneath. Cover, refrigerate for 6 hours or overnight. Add the rhubarb, juices and vanilla bean paste to a heated medium frying pan, bring mixture to the boil. Simmer, uncovered, stirring occasionally, for about 5 minutes or until rhubarb is just tender.

Preheat the oven to 150°C (130°C fan-forced). Lightly grease a piece of waxed baking parchment with butter, and lay it on a baking tray. Sift the cornflour over the greased area.

Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until dissolved between additions. Gradually add the brown sugar, beating until dissolved between additions. Fold in the extra sifted cornflour.

Pile the meringue along the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue over the greased area, making a shallow indentation along the centre.

Reduce the oven temperature to 100°C (80°C fan-forced). Bake the meringue in the lower half of the oven for 1½ hours or until dry and crisp. Turn off oven; cool in the oven with the door ajar, or overnight with the door closed.   The slower you cool the meringue, the less chance of it cracking.

Combine the whipped cream and yogurt in a medium bowl. Top the pavlova with cream mixture and half the rhubarb mixture. Serve with the remaining rhubarb mixture.

Photo and recipe thanks to Australian Womens Weekly