Long�re for sale, Lizio, 243800 euros ref 2608

via www.propertyforsaleinbrittany.co.uk.

Gites for sale.

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Lake, land.

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Renovated stone cottage.

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This was a special meal that was had here at Chemaripaud, un homard/lobster which unfortunately I, Linda, was not able to indulge in as I have a severe allergy to shellfish. It is one of the downsides of living by the sea as I can’t enjoy the oysters and mussels when they are in season, but I take great delight in watching Alan cook and then savour the various shellfish on special occassions as he doesn’t have shellfish as often as he would like.

I, Linda, usually end up with  a venison dish, so I don’t lose out on much really. Venison is one of my favourite meats of all. I guess it is the Scottish in me and of course the haggis, which I can’t get here in France, so enjoy when I do go back to Scotland.

Have a super Easter weekend!

Foreign exchange made easy!

 

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Good day today, we registered an estate agency to affiliate to Currencies Direct and we have possibly got another company onboard too, just need to do a presentation to another manager in the company but if successful that would mean taking on 4 estate agency offices under the umbrella of the one company, so good result today.

Sun been shining at last, thanks Chris for sending it up from the South!!, almost got the paintwork finished on the outside of Chemaripaud, hopefully by the weekend if weather continues to improve, pleassssssssseeeeeeee!!.

Tomorrow is catch up day on paperwork and need to get accounts done for last years tax return.

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There you have it, it was absolutely delicious and neighbours thouroughly enjoyed it, hope you did too if you have tried it out.

Alan Monks http://www.currenciesdirect.net/lagenceimmobiliere

Glorious sunshine today, yippee, having neighbours round for apperitif and pud, so thought we would share what our dessert is tonight, enjoy and even stravaig with the recipe

Pre-heat oven to 180°/185° depending on whether you have a fan oven or not, if using fan oven then 180° is sufficient

Ingredients;

4 pears, peeled, halved and pips removed

150grms sugar

150grms salted butter

1 disc of ready made puff pastry

1 egg yolk

1 oven proof pan, diameter 25cms

In the pan spread the sugar evenly

Put the pear halves on the top of the sugar

Cut the butter into diced sized pieces and lay evenly over the pears

Lie the pastry on top of the pears , tucking in the pastry around the pears

Coat the pastry in egg wash

Into pre-heated oven of 180° /185° for 25 mins until golden and risen

Enjoy with ice cream or vanilla flavoured cream

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Rush hour!

Been here now for 4 years, in the village of Trédion which has about 1100 inhabitants. Very small but active community. Our nearest neighbours being about 500 metres up the road who are dairy farmers and work so hard. The most amount of traffic that pass by our house are the cows going for milking. There is a particular cow called Emergence and she will not pass by us unless we go out and give her a cuddle. We have had the priveledge of naming new calfs and seeing them being born and helping up at the farm. It is very much a peasant lifestyle here and the locals live off the land by either growing their own veg or hunting for a particular game and we have also benifited from this by getting excess of whatever is being harvested. A very much a family orientated community and a community who take care of each other and have lots of time for you no matter what.

Chemaripaud

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Currencies Direct

Bonjour à tous!!

Some people eat to live, others, the kind of people I know, eat and cook when awake and dream of food when asleep. Is it an obsession, is it plain greed?, I don’t believe it really matters, all that really matters is the enjoyment of eating, a genuine love for cooking, meeting up with friends and family and having a good bottle of wine and cheer!.

Food should be respected and taken seriously, not only because it is such an important factor in our lives but it also has the added factor in the preparation of, presentation of and the delights of.

Food should be interesting and varied and never closed to new flavours and textures. Good cooks take risks in experimenting and exploring. Our business when we were in the UK was called “Stravaigins” and this comes from the Gaelic word to stravaig. Stravaig means to take a walk from the designated path and if you do that you will see things that you wouldn’t have seen had to stuck to a rigid pathway. For example, you diverted into the forest for a section of the walk you were on and you saw a deer or a red squirrel, which you wouldn’t have seen had you not been more adventurous. In cooking you can stravaig too, you can adapt recipes once you have a basic concept and then steer away from a set recipe and stravaig by adding other ingredients or taking out an ingredient and bringing out your own creation.

So I invite you to stravaig and enjoy!

Alan Monks http://www.currenciesdirect.net/lagenceimmobiliere