Suze01

[quote user="Cathy"]I do have a bean bag that you heat up in the microwave on my lap.  I have two wood burning stoves on full pelt. But it is my poor little feet that are SOOOOOOOOOO cold, even though I am wearing thick socks.   [/quote] This is what they do at my daughter's centre equestre:  Put a couple (or as many as you like) of bricks or stone half slabs on top of the wood burning stove.  They will heat up nicely then you can put them on the floor and rest your feet on top of them.  Obviously no good at all if you are moving about but if you are sitting, or standing in one place doing the cooking for example it's ideal - a bit like having under floor heating [;-)]

Can I be school secretary?  Back in the UK I stood in for 6 weeks whilst ours was away having an op and loved it.

[quote user="woolybanana"]Dyed?[/quote] "What is it about Blondes?" I think you'll find that the dumb ones are bottle blondes not natural.

The only things I put in my two compost bins are kitchen waste (with no seeds of any sort), grass clippings, chicken coop waste and leaves.  I have an unlimited free supply of horse manure: last year I had put loads and loads of 'black gold' very well rotted manure all over my veg beds.  Although the soil was improved greatly the resulting weeds were a nightmare.  Never again unless it's bought sterlised stuff.

[quote user="Suandpete"]    We're going to have Beef wellington as well - have you made it here before?  If so, what cut of beef did you use? [/quote] I've made it dozens of times.  One of my regular special dishes.  Always use the best cut of fillet you can find.  I ask the butcher for the thickest end of the fillet.  It's a good idea to order from your butcher in advance as if you leave it too late there won't be any available.  I also make individual ones with a single thick slice of fillet if it's just for two of us. I sauté some chopped mushrooms and flambé them in brandy to mix in with the paté to go around the meat before wrapping it in puff pastry.  Seal the meat in a frying pan first and once wrapped up in the pastry bake in a moderately hot oven so that the pastry is cooked and golden but the meat is still rare.

[quote user="woolybanana"]grass?[/quote] I grassed over my veg patch after a very disheartening year.  The only thing that grew well were the weeds.  I'd spent the best part of 5 years improving the soil and really getting it organised.  I've kept the raspberries, cassis bushes and rhubarb but everything else (about 25m sq) is now lawn again.  The chickens enjoy eating the grass though and have made a nice dust bath too.  I'll do some veg next year in some large pots that I have. 

If you go to any of the big supermarkets they will have a 'traiteur' (caterer) brochure of festive 'ready meals' that you could get some ideas from or just order from there - why not, you don't want to be in the kitchen all day. I haven't decided what I'll do for a starter yet.  Maybe a seafood selection with smoked salmon, gambas, oysters etc. with beef Wellington to follow.

I'll print it off and let him know!! 

Have a look [url=http://www.totalfrance.com/france/forum/viewtopic.php?t=36517&highlight=]here[/url]. My maire told me about it and has asked me to get all the Brits signed up (I'm on his liste).

You can also vote if you are in your 5th + year of having a maison secondaire and have been paying the local taxes.  You do have to register before the 31st of december though to be able to vote in march's elections. BTW, you don't vote for the maire as such.  You are voting for the whole conseil municipal and it is that group of people who vote among themselves as to who will be maire.

It's not all bad news. Foreign language leaflets are to be banned to encourage immigrants to learn English - yes, really - I read it in the Sun!!  http://www.thesun.co.uk/sol/homepage/news/article556275.ece

Carpaccio of beef maybe.  Almost raw dressed with capers, olive oil etc. Our only 'error' in over five years of regularly eating out was when we misheard the unwritten menu and only heard 'canard' and didn't hear 'coeurs'.  It was actually very nice though far too many of them on the plate.

Thanks Christine.

Further info: Kim is 'intact' and was purchased from a breeder. Sorry to have to refer you to the 'other side' but some [url=http://www.totalfrance.com/france/forum/viewtopic.php?t=36542&postdays=0&postorder=asc&&start=15]pictures[/url] have now been posted there for you to see him. We do have a few enquiries about him but nothing firm as yet, so bumping this back up!

Soft dark brown sugar is really difficult to get, I saw some soft 'blond' sugar in Auchan though.  I found some of the dark variety a couple of years ago but none since.  I have substituted with cassonade: it's fine but you don't get the rich colour and flavour fom the dark brown sugar. I've bought all my ingredients now, including some semi-dried cranberries  in place of some of the raisins.  Will get preparing it later.

AFAIK it's the same yeast as used in baking (fresh, not dried or fast acting). You could ask at your local boulangerie.  I have also seen it in some supermarkets.  In Auchan it is stored in the fridge where the fresh cream cakes are [:D]

I am posting this on behalf a of local friend. She is relocating with her family to Dubai during the first week of January (her husband already went in the summer when his work contract commenced). She has been looking, unsuccessfully, to rehome their lovely Golden Retriever, Kim, for the last few months.  It is not at all possible for them to take the dog with them as it is far too hot there for a long haired dog, he just would not cope with the heat. Kim is 5 years old, tattooed and fully vaccinated.  He comes from a home with children (with a baby) and is very gentle. I haven't got a photo at the moment but I could get one easily. The family are located in the NW Dordogne in between Riberac and Perigueux. If you feel as though you could give a loving home to Kim, or know someone that can, please email me clicking on the button below.

[quote user="Cathy"]Crying?  You and me both.   [/quote] I'm sure that anyone reading this thread will also be shedding some tears - I know I am.  It is the most moving thread I've ever read and those that have been bereaved have been incredible in sharing that with everyone here.

I'm so very sorry to hear that Cathy.  I have a daughter who will be 10 next month, I can't imagine life without her: when she was two she was seriously ill and we thought we were going to lose her. It must be so difficult for you having spent so little time with Edward. <<<hugs>>>

Not easy is it? We unrolled the gain completely in the drive (and going down the lane a bit too hoping nothing would come by).  Then I stood down the lane at the far end and gently pulled the guide thread inside the gaine while husband guided in the cable that had been very securely attached tho the guide thread. It needed a good wiggle from time to time but it worked fine.  Easier if you unwind the roll of cable too before starting as that can be a right pain in the **** .

Why don't you get him a French Bande Dessiné annual - he's probably doing French at school (I'am assuming he's English).  They're mostly cartoon with just a few words and are indreciably popular here with all ages. The larger supermarkets have a big selection.

and they are reallllly good toasted on the embers of a log fire spread with loads of fresh butter and a little Golden Syrop [;-)]

From the website: * Michel Thomas is available personally to conduct private courses in French, German, Spanish and English only for interested clients in London. Michel conducts his courses at his suite at the May Fair Intercontinental Hotel, Stratton St., in London. All other instruction (with an instructor) must take place at the offices (in the case of corporate clients) or private residence of the client. PLEASE NOTE: For all courses given by Michel in places other than New York or Beverly Hills, the client must cover Michel's round-trip airfare and accommodations during the duration of the course in addition to the regular course fees. [8-)]  [blink]  Do you think they need to update their website?

But she was being incrediably naive.  I did an on-line TEFL course and the issue of going to other countries to teach and knowing that country's customs etc were covered.  She should have known.  It's not as though she's very young and  un-worldly-wise.

Get an architect or a reputable builder in to assess it.