Bonjour,
I hope that you just and yours are effectively.
I’m sending you this article from Antibes, the place I’ve simply arrived after just a few days discovering the mouth-watering gastronomy of Good (together with chocolate!) and from right here I’ll go to Cognac to discover the well-known drink in essentially the most uncommon methods! Be a part of me on Instagram the place I’m sharing my travels as I’m going!
In the meantime, again at residence the 4 feral fowl we rescued have in a short time change into accustomed to being waited on, fed, watered and customarily spoiled! We launched them into the broader hen gang, and it was surprisingly calm, not least as a result of the ferals are pretty feisty!
I realised this week that I’ve had a house in France for 22 years – in some methods I really feel like this has been my life endlessly – the times of excessive heels, temporary instances and commuting to London are a really distant reminiscence. Now I just about dwell in dungarees and rubber boots (until I’m travelling after all, I’m not that far gone!) and am a maid to many animals and the vegetable patch.
After I first got here right here, my neighbour Claudette (she’s going to be 96 subsequent 12 months and jokes she was a spring hen after I arrived!) was horrified that I couldn’t cook dinner. And it wasn’t simply because she was so astonished {that a} grown lady was inept within the kitchen – she truly gave me a glance that implied this was probably essentially the most ridiculous factor ever. But additionally as a result of residing in the course of nowhere as we do in rural northern France, means that you could’t simply pop to the outlets, get a takeaway or go to a restaurant – you’ve got to have the ability to cook dinner from scratch if you’re going to dwell like a neighborhood right here.
I used to be a reluctant cook dinner at first, however through the years I’ve actually improved because of my neighbours who’ve spent actually years educating me tips on how to put together soup, make pies and tarts, protect greens and fruit and whip up a tray of canapéss for aperitifs – an important qualification in my village! And as Claudette tells me, cooking is love made edible, so I’m trying ahead to cooking among the meals I’ve realized about in Good for her after I get residence (and sharing the recipes with you too – I’ll be writing about my experiences in The Good Life France Journal).
Bisous and bon weekend from Antibes,
Janine
Editor
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