Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
We are not quite back to normal yet…. But, then again, with these two in our lives, we may never be normal. I’m not sure how I managed to get them both sitting. They normally look like this: Mon mari is recovering from a bug kindly donated to the family, but, never fear, work is … Continue reading…
We're driving to Italy in May for a family reunion. We thought it might be fun to have new, good tires for the trip. As I'm trying to keep mon mari's nose to the grindstone I volunteered to do the sitting and waiting whilst the tires were put on. Some of the family is coming … Continue reading…
Asparagus in spring. I’ve posted this info before, but it bares repeating as the first tender shoots start peaking through the sand. Food lovers the world over wait impatiently for the first sign of asparagus in the spring. What color are you anxiously searching for? Green? White? Violet? It depends on where you live. In … Continue reading…
Mon mari is back to normal. Well, other than that ‘no lifting anything heavier than a feather’ bit for two more weeks. On the bad news side that means he didn’t get to help me unload the last 6 metres of firewood this afternoon. (upper body exercise) On the good news side that means I … Continue reading…
One of the things I forget in the winter, when I am longing for summer, is how very much work summer is. Especially spring. The grass grows in leaps and bounds; the garden needs to be planted, then hoed, weeded and watered frequently. There are no longer excuses for countless little chores that have been … Continue reading…
Sedi, our little, old, German Shepherd, no longer joins us for our walks. She gets just as wildly excited as she used to, but falls down if she's not careful. She still spins in circles trying to get out the door, but sometimes hits her head on the frame as she dashes out. She races … Continue reading…
One of the problems I’m having, with mon mari being a diabetic, is portion control. In the past, I would prepare dinner and we would both eat a portion of it, usually around a 60/40 split, sometimes with leftovers; sometimes not. Now, we determine how many carbs he’ll eat, I measure a double portion (to … Continue reading…