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Archive for the ‘other sides to this life’ Category

 

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I pass Gaby and Pierette’s farm on my daily walk and scurrying out of my path two days ago were a platoon of ducks and geese.

December the first today. They must be new arrivals in time for Christmas.

Les pauvres!

December the first….

DAY ONE, in the early 1950’s, on the advent calendar and the agonisingly slow build-up to the big day.

Sweet torture!

The decorations are up in our little village of Lautrec and outside Monoprix in the town of Castres, the little carrousel and its prancing horses is doing its rounds.

What to buy so-and-so and and mustn’t forget thing-a-ma-jig….

Christmas is now inevitable and the pressure is on.

Well, I have a suggestion….

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I know what it says on the cover but the recipes a healthy and delicious–good for everyone–and Meredith’s photos are sensational.

If your local bookstore doesn’t have it (in the UK), it’s available on Amazon–and only Amazon or other online book dealers in the USA. It’s also available for Kindle.

Here’s a look behind the scenes!

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The Front Door

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Twenty-six years ago we walked through the front door here on a spring afternoon and fell in love with this house.

(I bought it that evening–my offer was accepted at 7pm)

The said front door is the original, made of oak–“un bois noble,” according to Gilbert Caminade, our friend and menusier [carpenter].

The solid old door has a NOBLE air–but it has seen some days (three centuries!) and was in need of care and attention.

The date 1715 is carved into the lintel above the door.

After roughly 300 Christmases, it was looking like William Congreve’s description of Lady Wishfort in his play, The Way of the World (1700): “an old peeled wall”.

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300 years is taking its toll on the front door as dear Lily, now buried in the garden, might have agreed.

The date triggers my imagination.

In England, the first Jacobite revolt broke out that year.

The Old Pretender (sums me up perfectly), James Francis Edward Stuart, tried to unseat the new Hanoverian George–but was repelled with Germanic efficiency.

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In 1745, Bonny Prince Charley, the Young Pretender (uhm!), tried his luck–but the second George was having none of it.

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By then our door had weathered only 30 (just 10%!) of its lifetime of Christmases.

During the great upheaval of the French Revolution, the original chapel attached to the presbytère was largely destroyed, though the house itself–with its oaken doors–survived.

Gilbert said we should do something about this solid old survivor before another winter sets in.

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He should know.

He was born in the tiny hamlet overlooking our house–the presbytère or rectory and as a boy walked barefoot across the fields to attend his catechism lessons in what is now our kitchen.

His father, also a master carpenter, worked on the house for the previous owner, often assisted  by his talented son.

Gilbert (pronounced Jeelbare) has a way with old houses where nothing is at a right angle.

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He pulls and pushes, knocks and scrapes, twists and nudges–cajoling stubborn old windows and doors to comply when they don’t want to–an osteopath for ancient structures.

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He knows how far to go without doing damage–a rare skill.

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We first met Gilbert waiting to enter the church for his father’s funeral.

He speaks in bursts, like a machine gun, in the rolling accent of the Midi.

(I barely understood a word he said for years….)

Things are a bit better a quarter of a century on–but I confess, I still rely on his habit of repeating himself.

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The repair job on the old door is remarkable.

We’re still tinkering with the exact color but Gilbert has restored it in time for its 301st Christmas!

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Knock, knock–says Beau…

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Sunday night’s splendid finale to the second series involved a scene which brought back vivid memories for me.

Here’s what I wrote in my memoir, Making Poldark, about the studio recording of the miners attack on Trenwith–the final episode of our first series.

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We finished the series with a bang – in fact we nearly burned down the BBC Television Centre. The last scene to be done in the studio was the burning of Trenwith – from the inside.

This was another diversion from the books – where Trenwith was kept well intact by Winston Graham. For television it was felt a more dramatic climax was needed and what better than the burning down of the bosses’ home by the disaffected and starving miners.

The set was a fine recreation of an eighteenth century upper-class living room filled with a mixture of real antique and good reproduction furniture and objets d’art. Well in line with the BBC tradition of authenticity, it had cost a fair amount to bring it together.

With the miners in this mood any thoughts of negotiation or arbitration were clearly out of the question. It was simply a matter of looking after one’s own and everyone for himself. The miners attacked through the windows of the drawing room where Ross was trying to persuade George Warleggan to run for his life; Elizabeth was there as George’s wife and Demelza arrived with the news that the attack was imminent.

It was the finale – the `walk down’ and in came the miners, professional extras who had been given instructions to set light to the place with their burning torches. This they did in a most professional manner. Original eighteenth century furniture was smashed and burned. But nobody said `Cut and so this bizarre spectacle continued, until things got so hot that the action ground to a halt and an instinctive responsibility prevailed.

It was a spectacular ending to an eventful nine months – and a few questions were asked.

Exhausted, we all went to the party at Angharad’s house. We’d been looking forward to it and it was not a disappointment. Two hundred people were there and it finished at 8 a.m. the next morning.

And so ended the first series of Poldark.

Well–“A more dramatic climax”?

I haven’t re-screened the seventies version–but Sunday night’s was pretty dramatic!

And I fancied Aidan’s approach, parting the angry red sea of miners.

My horse, Dennis, would have relished the drama of that–he was a natural born star and a bit of a show-off.

This was a terrific episode; for American viewers–a couple of episodes behind–something exciting in store!

Now–onwards!

Just eight books to go…!

 

 

 

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This is not really about the fishcakes–they’ve featured before and in fact are one of the most popular recipes on my blog.

It’s about how a single item found in the market/shop/fridge can lead to lunch.

Yesterday at the organic market in Castres a producer with whom I regularly shop had a little bunch of dill hiding modestly behind the parsley.

I picked it out and it was perky with that fresh, inimitable scent.

She told me it had grown back unexpectedly. Dill, like coriander, is tricky to grow.

Dill is delicious with thinly sliced cucumber and red onion in a simple salad–but this bunch shouts FISHCAKES in my ear.

Thus, it’s fishcakes in a little tomato coulis for lunch today.

The recipe appears in my first cookbook–Delicious Dishes for Diabetics and in the new cookbook, Mediterranean Cooking for Diabetics.  A variation using smoked haddock appears in my second cookbook, Healthy Eating for Life, also delicious.

They are served with a yogurt sauce in the books.

The key point is there is no potato filler–so it’s low carb.

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If you keep them small and cook them quickly, they’ll be crisp and brown on the outside and still succulent inside–so

It’s vital to make the pan hot.

Salmon Fishcakes with dill and grainy mustard

  • 400 g/1 lb salmon fillet – skinless and checked for bones
  • white of an egg
  • 1 tbsp chickpea flour – of course, plain flour works as well, but chickpea flour (also called gram) is non-gluten, high fiber and higher protein value
  • 1 tsp grain mustard
  • juice of ½ lemon
  • bunch of dill – chopped fine
  • salt and pepper
  • 2 tbsp olive oil

 

Cut up the salmon fillets in roughly equal-size pieces.

Put these in a mixer and pulse three or four times.

Avoid working them too much!  You don’t want slush at the end.

You could just cut them by hand if this suits better.

Place the the salmon in a bowl and add the egg white and the flour, then the mustard, lemon juice and the dill.

Season with salt and pepper.

It’s a good idea to taste the mix for seasoning at this point–the dill and the salt should come through.

Using a dessertspoon, scoop out a dollop.

Arrange these on a plate and refrigerate, if not using immediately.

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When you are ready to eat, heat the oil in a frying pan to HOT.

Cook on a medium-high flame, crisping and browning the outside while making sure the interior cooks through.

Depending on the thickness this takes about a minute each side.

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I found more dill in today’s market–any suggestions?

Encore FISHCAKES!” you’ll cry, after sampling these.

(The tomato coulis tasted good but I think the yogurt sauce is a better partner to these delicious cakes.)

Yogurt sauce

  • 2 x 125 ml pots plain yogurt*
  • 1 tsp grain mustard
  • good pinch of chopped dill (from the main bunch)
  • salt to taste

Whisk the yogurt to a smooth texture and fold in the dill and mustard.

Add salt to taste.

Refrigerate until you are ready to eat

* If you prefer a thicker yogurt sauce, drain it in a sieve for 10 minutes or so.

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The other evening at dinner after a viewing of Ken Loach’s new film, I Daniel Blake (a savage take on the cruelties of the benefits system in the UK–highly recommended), our friend, Melissa Fairbanks, said kind things about my blog.

She particularly enjoys the posts about cooking from found items rolling around in the crisper, she says–bits of cauliflower for instance.

 

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Here is one such that includes bits of cauliflower and other tidbits!

You won’t necessarily have bits of cauliflower, broccoli and sweet potato hanging about in your fridge–but you may have other bits that it hadn’t occurred to you could be transformed into a delicious frittata for a tasty lunch.

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SO….

In my case:

  • 6 eggs–beaten
  • Cooked cauliflower, broccoli and roasted sweet potato–cut into small bits
  • 20z parmesan cheese–freshly grated
  • salt and pepper

Fold the vegetables and cheese into the eggs.

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Season with salt and pepper.

Heat a 10inch fry pan to hot– and pour in the frittata mix. (Choose a pan with the kind of handle that can go into the oven.)

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Immediately turn the heat down to the lowest you can.

Cook for about 25 minutes–until firm with a little “looseness” left on top.

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Heat the grill and slide the pan under for barely a minute to cook the top and brown a little.

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We finished off left-over halves of stuffed red peppers with the slices of the frittata.

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Must check the fridge for other goodies left over!

 

“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”

Calvin Trillin

 

 

 

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…not easy but I’m having a go!

It has been a hectic time–three weeks criss crossing the US for our book tour followed by a four-day cooking workshop.

We need a break.

The work ethic is a curse sometimes–what is this need always to be doing something?

Today I’m trying ignore itthat background whisper in your ear that something is pending and needs to be attended to.

Having some success.

(Though here I am writing this!)

I finish a brilliant read, the Booker-nominated His Bloody Project by Graeme Macrae Burnet–but that is not a task, it’s a pleasure.

Allowed today!

Lunch and dinner will be left-overs–delicious bliss!

Sitting here in the kitchen looking at our neighbor chogging back and forth on his tractor is therapeutic.

Watching others at work, can be.

He’ll do this all day, only breaking for lunch.

The countryside has autumn written all over it; the harvests are in and the monster combine-harvesters have trundled back to base.

The fields of sunflowers, garlic, wheat and corn are now in transition; job done for another summer.

Soon they will be in newly-turned shades of brown heralding a short period of repose.

I’m awarding us a short period of repose.

There are lines to go over, with Meredith taking the roles of Demelza, George Warleggan and Ross Poldark– which she relishes (actrice manqué!)

But that is for later today or even tomorrow–the Spanish call it mañana.

We may go walnuting this afternoon but no pressure–tomorrow will do for that too.

Ben just came in at his usual trot for a brief munch, then he’ll be on his way.

His need to be “doing” is stronger than Beau’s.

Beau is a lesson to us all–and will be spotted putting in a hard afternoon’s lying around most days.

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Ben busy in the background while Beau reposes.

What we can learn from cats!

 

 

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Lily passed today.

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She had made her customary but mysterious journey from the other side of the meadow late morning.

She was thin and breathing hard.

She’d not been well when we left for the book tour of the States.

While we were gone her right ear began to bleed profusely and house sitters nephew Dom and partner Deming had to clean up.

Julie, the traveling vet with a van, came at 2.45 this afternoon and said the tumer on her ear was metastasizing into her lungs–which was why she was finding it hard to breath.

The three of us were in unspoken agreement that this was the moment–the right time.

It is always hard to know.

I dug a hole and we buried her under the trees in the garden, next to Pippa and Lucien.

She was a remarkable mother–gave us three litters.

Meredith found homes for all of them except Blackie, her all black daughter, who preferred to stay close but outside–a chip off the old block.

She suffered in the heat of the summer of 2003; carrying her kitties across the fields in search of food and safety.

It burned her ears permanently.

We never learned where her home was or if she ever really had one.

You wouldn’t describe her as a companionable cat, she was too busy surviving–but she liked it here and knew there would always be something on offer to eat.

Lately she’d been happy to show us some affection and a disinclination to leave.

Indomitable is a word for her.

 

 

 

 

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