Last week it was lovely: warm, sunny, calm; balmy, even. Perfect late spring weather.
I gently suggested to mon mari that, perhaps, just maybe, he should check the level of the heating fuel.
He, in his infinite wisdom and dramatically superior knowledge of all things, said: "Non".
Of course it would not be necessary.
Or course there was plenty of fuel.
I needn't worry my pretty, little head about such manly matters.
This week, with the wind howling, the sleet and hail beating against the windows, the temperatures dropping to the worst of winter, we ran out of fuel.
Usually, I rather enjoy being right.
No fuel means no heat.
And no hot water.
Not much enjoyment there!
Thankfully, my French has progressed to the point that I could sound sufficiently pathetic on the phone. They managed to fit in a delivery later the next day.
My French has also progressed to the point that I managed to explain to Madame (the mother in this family run business) that "I had told mon mari last week….."
That may have helped more than my pathetic, freezing plight…
She understood the situation, completely!
Unfortunately, for mon mari, I have the proverbial 'memory like a steel trap'.
Not that I'd ever mention the incident again….
What with no electricity one day and no heat or hot water another, it's been an interesting week here in the Vendée.
Like the Chinese curse: May you live in interesting times.
One of the things I am currently interested in, now that the green garlic has disappeared, is how many ways I can use goat cheese.
One of my (over 200) cookbooks is 'The Book of Sauces'. This recipe is very loosely based on one of theirs. I mean, they do have goat cheese in common…. And pasta.
Which qualifies it for Presto Pasta Nights, started over a year ago by Ruth, of Once Upon a Feast. Visit her blog on Friday, to see all of the wonderful pastas.
Pasta with Goat Cheese Sauce
1 cup farfalle
1/2 box (2.5oz, 75gr) soft chevre (goat cheese) (the little cartons of creamy goat cheese, 5oz (150gr) Chavrie in the U.S., Chevraux in Europe)
1/4 chicken stock
2 tbs fresh snipped chives
Cook pasta according to package directions. Drain.
While pasta cooks: Heat stock in a small saucepan. Add goat cheese and chives, and stir until cheese is melted. Pour over pasta and serve….
With a few cherry tomato halves on top …
I realize this is an incredibly difficult recipe, but, give it a go… You'll be glad you did!
In other news, I am now getting offers in French (as well as English) to help 'increase my rod', 'keep my women happy all night', etc. And, occasionally in German…
Isn't life grand?