Les Poissonchats

I’m back on track! After waiting for my new laptop for seemingly ages plus one or two IT hick ups, it’s all functioning again. Plus it’s my old model, a petite golden macbook, which still fits into my pretty Maison Baluchon Pouch. Phew. It was nice in a way to be without it for some time but then I’ve missed writing so much!

Now I’m feverishly trying to catch up on everything I’ve missed and am really happy to get to edit all the photographs I’ve taken during the time. After a very rainy couple of weeks we finally have sunshine and Southern vibes at the castle. I’ve planted two raised beds with random stuff and yesterday we ate the first courgette with pickled lemon, crème fraiche and some homemade pasta. Extremely good and will end up here most definitely.

Works have progressed well with my study slowly coming together. We’ve repainted the shutters on the South facade and the big gate to the tower in the a grey shade so typical of the French countryside. I think the castle now looks much friendlier and accommodating.

There still is that pesky crow around, the one who ate all the putty from the windows in the tower room that I’ve restored last year. It started pecking at the paint too, luckily it’s not really visible from the outside. I’m a bit at loss about it but plan on redoing everything later this summer and protect it with wire mesh.

We also did some proper hosting during the last five weeks – the season has opened end of May. We’ve also had a bunch of friends over and did a proper party with perhaps a little too much wine for me, I definitely did not make it to the vide greniers early in the morning the day after. Strawberry season is in full swing here now with the best ones from a neighbouring farm, and I’ve served them the absolutely simplest and probably most delicious way ever: strawberries with crème fraiche and sugar. Not sure if this needs a how to but I did one for you anyway further down.

Needless to say the cats loiter around whenever cream is involved, and now with the splendid weather they’re having the time of their life.

I for my part I’m having a most wonderful time too and am really so so happy that so many of you have bought my cookbook! Thank you to each and everyone of you for your support. This is a 100% small business endeavour with a very limited marketing budget, which in today’s world of big publishing houses makes it a hundred times harder or next to impossible to make a success of anything. Thank you so much!

I had so many fabulous feedbacks from you, I’d like to share with you the one which is dearest to my heart, as it comes from a true poet:

“What an absolute JOY it is to read the stunning cookbook “Mad Geese and Tipsy Damsons.” You will feel transported body and soul to the French countryside – and that’s before cooking anything! The photography is exquisite and left me hungry at every page turn! The storytelling behind the wonderful recipes feels like a beloved friend from another lifetime is telling you of grand adventures and all you too will experience when you finally take that trip out to visit! I was charmed and delighted throughout and cannot recommend this cookbook highly enough for either kitchen enthusiast, Francophile or lover of great food! And now – if you will excuse me – I have work to go do in the kitchen with Selina!!!”

Tath Ray Ashcraft

I’ll soon be back with a cake recipe as strawberry season means rhubarb is ready too. Plus some delicious sea food pasta with razor clams, my favourites (next to oysters).

What you’ll need

For this the simplest “recipe” you’ll need the best strawberries. Wait until they’re well in season in your area and get them fresh from the farm – or even better, pick them yourself. If you don’t intend on eating them right away, keep them in a cool and dark spot until you eat them and don’t pile them as they’re likely rot and get mouldy faster. Before you eat them, always take them out a couple of hours prior and place them on the windowsill so they can soak up on light and warmth.

Then you need thick creme fraiche of the kind that is not sour or double cream. Plus some ordinary sugar.

How to eat it

Place a teaspoon of sugar right on the table or into your plate, dip the strawberry in the cream and then gently turn it in the sugar. Et voilà you’ve made it to heaven.