Christmas Eve Bethlehem Light

Lighting the lights!

Along with some of the Cubs and a younger brother and sister, that's me. We were getting homemade candles ready in holders to give out to the members of the congregation at the Temple (church) at le Fau, near Montauban. Then Anne-Marie, Valérie, Benjamin and the Cubs told the story about the "Lumière de Bethléem" which we'd got from the Scouts et Guides de France on Sunday at Montech. And also about the flame of hope which refused to go out.....a lovely Christmas message.
Thanks to the other people who came out on a bitterly cold evening to join the young people and their parents, there was an audience, who all took a little light away home with them.

A visit from Woody Woodpecker!

This looks very like the bird I saw earlier today in my garden. First he was trying to get food from the ground, then he flew onto a small tree. But before I could get a proper view of him through the binoculars, he flew off!
We often hear a woodpecker in the summer.

Cuisses de canette Duckling legs

This is what I'm cooking tonight!  

It smells good!!

 

Cuisses de canette aux pommes et aux raisins
Pour 4 personnes

4 cuisses de canette
beurre

2 pommes

2 poignées de raisins secs

1/3 litre de bouillon de volaille

1 oignon

2 gousses d'ail

gingembre 2 cm carré, finement haché

poivre, 1 badiane/anise étoilée, 1 c à c mélange 5 parfums

* Faites revenir les cuisses de canette dans une cocotte sur les 2 faces dans un peu de beurre, avec l'oignon et l'ail hachés
* Une fois les cuisses dorées, ajoutez 2 pommes coupées en dés et les raisins secs, laissez cuire environ 2 minutes
* Ajoutez enfin le bouillon et les épices, puis poivrez
* Fermez la cocotte et laissez mijoter environ 40 minutes. La viande doit être tendre. Salez si nécessaire.

Duckling legs with apples and raisins

Serves 4

4 duckling legs

butter

2 eating apples

2 handfuls of raisins

1/3 litre chicken stock

1 onion

2 cloves of garlic

a piece of root ginger, around 2cm², peeled and finely chopped

black pepper, one star anise, 1/2 tsp five spice mixture

* Melt a little butter in a large pot, fry duckling legs on both sides with roughly chopped onion and garlic

* Once the duckling is golden on both sides add the cored and diced apple and the raisins, cook for 2 minutes

* Add the hot stock, spices and pepper

* Put a lid on the pot then simmer on a low heat for around 40 minutes until the meat is tender. Add salt to taste.

Scouting for Girls.....and Boys

I had to put up a new post just because I can't stand looking at a photo of myself whenever I log on to the blog! Actually this was my profile image for Facebook over the weekend; you'd to choose a cartoon character from childhood that you identified with. Since I've recently joined the Brownies for the first time, I felt that Peter Pan was ideal! Well, you know, he never grew up either!

So far I'm having a fab time with the Louvetaux et Louvettes. They are the equivalent of the Cubs and Brownies, part of the Eclaireurs et Eclaireuses Unionistes de France. They celebrate their centenary in 2011 with lots of activities planned for that based on the number 101.

You can see what they have been getting up to on their blog:  http://eeudfmontauban.blogspot.com

See you again soon to tell you about the local outing planned for this Sunday.   J ;-)

Bonjour from Montauban!

It's only apple juice in the glass, unfortunately! But yes, that is really me, on the patio at the back of the house, on Tuesday 7th December 2010, around 13h30! I couldn't believe how mild it was by 1pm, having been chilly in my jacket and boots at 10am! That's fairly typical for a sunny day here, but I didn't expect it to be this warm out of doors. It's cooler inside the house, in fact.
For those friends who are having to endure very low temperatures, ice and snow just now, remember, it WILL get warmer. 
And when the airports re-open you're very welcome to come and visit me here in the sunny Tarn et Garonne!
J : ~)    xo

Festive food......les plats typiques des Fêtes de fin d'année

On Wednesday I made mince pies...the first since coming here, though I did make mincemeat before and then put it in a crumble with apples. Recipes coming soon! Is it just me or do these holly berries look like frogs to you??!

Anyway, the lovely smell of fruit, pastry and rum made me feel quite festive and the results were not at all bad!

Il y a eu  des commentaires sur le fait que tout était en anglais, donc je ferai l'effort de traduire surtout les recettes, ou de donner assez d'info en chaque langue pour que les filles puissent "Googler" d'équivalentes recettes dans leur propre langue.

Et avec les images, pas besoin de mots!

Voilà en jolie photo les "mincemeat pies": dans le passé, c'était en effet de la viande (meat). On ajoutait de épices pour masquer le mauvais goût! De nos jours, il n'y a que des fruits, quatres épices, etc, mais souvent aussi "suet" (de la graisse de rognon du boeuf, dit le dico). Et c'est délicieux! Et voici une recette avec cette graisse....

http://www.goosto.fr/recette-de-cuisine/mincemeat-pies-10000340.htm 

I don't use this recipe, mine is simpler and I don't use "suet"/ graisse de rognon. The only difference is, you can't keep the mincemeat for a long time...but a few weeks in the fridge is OK. Put it in sealed jar(s) if you want to share it with a friend or two. otherwise, make the quantity that you need for your pies/crumbles, etc.


My veggie mincemeat has lots of raisins and sultanas, mix with brown sugar, ground almonds, rum and some cinnamon, nutmeg and ground white pepper, plus small pieces of butter. Stir well and keep in the fridge up to 2 weeks (if you don't eat too much...you know, one wee spoonful every time you  open the fridge!!) Before using it add grated apple, a sour one like Granny Smith's is good. I get very good ready rolled pastry here, but if you're really keen make your own! 
Happy Advent!   :) J

1st December - World AIDS Day 2010

Don't forget this scourge, please and don't forget to wear your ribbon. I hope I can find mine, not red but a tartan one from Edinburgh's Waverley Care.

http://www.waverleycare.org/content/aboutus/105/

Bye for now   Keep warm! :) J