Ste Marie
The little darlings are having a good time despite the weather turning iffy this week. Just when it matters most - but then we wouldn't have wanted 35 degrees like last week with the tinies around.
It has rained very little for very short times but there is a cool wind which makes it imperative to wrap up little bodies (and big ones too) as soon as they get out of the pool.
Grandson #2 is currently on chicken pox alert as we noticed a couple of red spots this morning. It isn't unexpected as he had been in contact with it a couple of weeks ago, but we hope in a way that it is a mossie attack rather than the chicken pox - we'll be keeping an eye.
Grandson #1 has managed to swim lengths of the pool already, having had just a few days there - just like his big cousin back in May.
Grandson #3 is just adorable at 2 months old, except for the awful baby gunge at both ends and a rather spectacular water fall display when I changed him this afternoon. How a tiny thing like that managed to soak his Grandma and his little brother in four seconds I cannot understand (being a mother of three girls, these things are quite new to me!).
Well, I can't hang around here chatting, there's a card game to be seen to, followed by nursery tea then the bath and bed thing.
Then the adults can have a nice hot curry and a few glasses of something alcoholic. Bliss.
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2 comments:
Ah, curry... always a tricky commodity in rural France. Our nearest curry house is 35 miles yonder. I'm sure that you have a favoured recipe, but here is mine:
* A teaspoon of mustard seeds
* A tablespoon of coriander seeds
* One large onion, chopped finely
* Five green cardamom pods
* A generous lump of root ginger (say two-three inches)
* Three cloves garlic
* One hot chilli (more or less to taste)
* Three chicken breasts, diced (or joints, or lean diced lamb or shelled prawns – enough for 4)
* One tin of chopped tomatoes
* One tin of brown lentils
* Juice of one lemon
* Oil
1. Take a large pan (a wok is ideal), heat some oil to smoking and throw in the mustard and coriander seeds. Cook until they crackle, then turn the heat down and add the chopped onion.
2. Cook the onion slowly until golden. In the meantime, purée the ginger, garlic and chilli together with just enough oil to make a smooth paste.
3. Once the onions are cooked, raise the heat and add the meat to the pan with the cardamom pods. Crack the pods with the blade of a knife before including them.
4. One the meat is browned, coat it with the ginger paste, then add the tomatoes and the lentils with their liquid.
5. Simmer gently until most of the liquid is gone, then finish with the lemon juice.
6. Serve with rice and beer.
Thanks for that Jon, looks like a good recipe.
I confess that I'm not the curry chef round here. My Jon does all that. Our favourite receipes are from Pat Chapman and the Curry Club books, sadly no longer in print, and Madhur Jaffrey and a quaint little book called 'An Indian Housewife's cookbook' - again, no longer in print.
There is a small Indian restaurant in this departement but it only has about 4 dishes to choose from and it isn't very good which is why we tend to cook our own Indian meals.
And then we'll get a good curry fix when we visit the UK.
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