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These were from the Mediterranean–recommended by the Castres fishmonger. She favoured them over larger ones, equally fresh looking, but from the Atlantic.

Out of the oven…

and onto the plate!

Delicious” said Meredith asking, after her fifth, if there were more!

I remember years ago how hard it was to persuade her–girl from the mid-west–that eating fresh sardines was a million miles from eating the tinned variety, which she detested.

For a reminder of the recipe  (posted on  a sad summer day last year).

Getting back in touch…

Morning glories and “morning glories”!

Late to the market this morning–parking at just before nine.

After a hectic five day weekend in London, it’s taking time to get back in touch.

The autumnal equinox today (Meredith and friends dance it in tonight) and the tomatoes on the stalls have a farewell look about them.

I find myself passing on the green beans and looking for broccoli.

I remember Nina–the Dutch-American we bought our house from–saying you have to be in the market by 9am on a Saturday–or the good stuff is gone.

I’m usually on my way home by 9am–feeling virtuous and looking forward to breakfast.

Not this morning.

There’s still plenty of good stuff  thoughrocket, parsleystrawberries, thin aubergines/eggplants, shiny firm courgettes/zucchinipoultry reared locally and fresh sardines for lunch–things that just aren’t the same in supermarkets.

And by 9.45 am more of a crowd too.

Place Jean Jaures, the large central square in Castres, is filling up.

I’m dodging round small groups of friends standing between the rows of stalls, exchanging family news and plans for le weekend.

Get there an hour earlier and these social shoppers are still at the breakfast table.

I’m idling this morning, taking time and enjoying it.

Different town, new season–embracing the changes.

STOP PRESS!!!


A participant in the Cooking Workshop has suddenly had to drop out.

Sadly and painfully she broke her collar bone, in a bicycle accident.

Only three weeks away I know–it’s making me nervous!–but here is the link in case anyone can take up the place.

https://robin-ellis.net/cooking-workshop/

Christy, my sister-in-law in LA, has a fig tree in her front yard.

She knows about ours in the courtyard.

It being the fig season–both sides of the Atlantic–she went looking for a fig recipe book.

She found Marie Simmons’ delightfully titled Fig Heaven and very kindly sent me a copy.

Our fig is laden down with fruit that plop regularly onto the thin plastic sheet we have put down to ease the labour of the daily clear-up.

What to do with all the figs? no good giving them to neighbors–they already have at least one tree and are thinking the same thing.

This idea shot out of the book at me; it’s a nice variant on the melon/fig and parma ham summer stand-by starter.

We served two figs each on a small bed of the ubiquitous rocket/arugula to lunch guests on Sunday.

for 4

8 figs–any type

8 thin slices of proscuitto

goat’s cheese (chevre)–divided into 8 pieces

olive oil and balsamic vinegar for drizzling and sprinkling

a handful of rocket/arugula

set the oven at 230C/500F

  • Make a small incision across the top of the fig with a knife.

  • Carefully pull a fig apart at the top making enough room to insert the small piece of cheese.

  • Repeat this with the rest of the figs.

  • Wrap a slice of prosciutto round the fig and secure it with a couple of cocktail sticks.

  • Repeat this with the rest of the figs.

  • Cover a shallow oven tray with foil and brush it with oil.
  • Place the figs on it and drizzle a little olive oil over each.
  • Scrunch together the other prosciutto slices into individual piles and place on the tray.
  • Bake in the hot oven for 10/15 minutes–the prosciutto should have a crispiness.

  • Serve on a few rocket/arugula spears over which you have sprinkled a little balsamic vinegar and olive oil.

Rocket (arugula) is available everywhere these days.

It’s health giving properties are encouraging!

My supplier in Castres market on a Saturday morning is a generous soul.

I buy a hundred or two hundred grams (1.5 euros a 100gms) depending on our plans and every time she pops an extra fistful of green spears in the bag.

I protest–to no avail.

This policy often leaves late arrivals disappointed.

It’s the best looking and tasting rocket in the world–of course!

Well it is and makes a good base for this simple salad from Lombardy–spotted in Paola Gavin’s book Italian Vegetarian Cooking.

for 2/3

a couple of handfuls of rocket leaves

2 largish tomatoes (this green one is a green zebra)–not too thickly sliced

half a red onion–sliced as thin as you can manage

a few juicy black olives–de-stoned

a small goat’s cheese–in smallish pieces

1 tablespoon red wine vinegar

3 tablespoons olive oil

salt and pepper

The assembly job

  • Spread the rocket over the base of your favorite salad bowl.

  • Add the onion.

  • And the tomatoes, olives and cheese.

  • Whisk the dressing ingredients together and pour the vinaigrette over the salad and toss just before eating.
  • Lunch today–accompanied by a couple of fresh figs each, from the tree in the courtyard, stuffed with goat’s cheese and wrapped in a sliver of prosciutto and baked–(recipe to follow!).

It was following me in the market this morning.

I couldn’t shake it off.

Like a piece of sticky paper on a finger.

I dodged and dived to no avail; round every corner there it was, glaring at me when I broke cover–the big sniper in the sky.

THE SUN!

I got up early–6.30–it was barely light and very quiet.

I’d thought to thwart it.

Even took  Beau by surprise; most mornings, at the first stirring, his tail is up and he’s purring cupboard love.

This morning he was  slow off the mark–in the dark.

After feeding Pippa, Beau and Lucien, I lingered too long over my hot water and lemon.

I park the car with ease (thanking the Parking Fairy, who was feeling supportive) and wander up the first

aisle of stalls in the early shade–it’s still only 7.40am. Lovely.

Organic green tomatoes and thin aubergines–exactly what I was looking for–at the first stall.

A dozen farm eggs from Madame and our usual short chat about the weather.

Parsley, basil and courgettes at the next.

A small punnnet of strawberries from the stall on the corner.

As I turn back, there it is–peeking into view, low and powerful and aiming straight at me.

Hands up to the face, duck for cover and shoot over to the part of the square still in shade, to buy the fish for tonight!

As I wait for the fish lady to skin a large pile of squid, I start to think.

This is silly.

It’s the SUN for heaven’s sake, the source of light and warmth, the ripener of your tomatoes and figs and generally speaking a good thing.

I make a resolution.

At Realmont market on Wednesday, I’ll buy a hat fit for purpose–even though they don’t suit me.

(Meredith receives an email this evening from a friend in California. She keeps in touch with my blog and read about my operation.)

She’d had first hand experience of skin cancer–melanoma, in her case.

Thankfully she has come through it successfully.

She offers the name of a good sun resistant clothes manufacturer (exofficio.com) and adds some wise advice–echoing many comments on  the blog and Facebook:

Constant vigilance is the answer.

Roll on Wednesday, market day!

.

Squamous cell skin cancer.

I’m beginning to feel I won’t frighten the horses.

I had a shower today!

Monsieur Milonas is reassuring but says three monthly check-ups are in order from now on.

Life after seventy is  testing!

I think I’m falling in love with this dip!

Aubergines/eggplants are singed on a burner for a smoky flavor, then roasted in the oven until the flesh is completely soft and peeled. ( You can leave out the burner bit–just won’t be so smoky)*.

Things are added for regional variations–there are variations of aubergine purées all round the Mediterranean.

It’s a close cousin of Baba Ganoushin some accounts they are interchangeable.

The main additions in this case are:

Garlic, olive oil, lemon juice, salt and sesame paste (tahini).

We’ll have it tonight spread on a small piece of rye dribbled with olive oil and a slice of ripe tomato on top–see below…

for 4

2 large aubergines (eggplant)

2 cloves of garlic

2 tablespoons of olive oil

juice of a lemon

3 tablespoons of tahini paste (usually available in jars at good grocery stores or health food shops)

1 teaspoon of salt

  • Heat the oven to 200C/400F
  • Make a couple of slits in the aubergines–to avoid explosions!
  • Balance one of the bulbs on a low gas flame (or under a medium grill), turning it regularly for 5 minutes to singe it.

Meredith suggests a sheet of foil beneath the flame to help avoid a mess!

  • Repeat the process with the second eggplant.
  • Put the aubergines onto a shallow oven tray and into the top of the oven for 40 minutes or until they are collapsed and the flesh feels soft inside.

  • Let them cool down.
  • Peel them carefully and transfer them to a large bowl.

  • Mix in the tahini, lemon juice, olive oil and salt–making a smoothish mash.

  • Taste and add more salt, lemon juice and olive oil as needed.

* Instead of burning it on the gas I also tried adding a quarter teaspoon of smoked sweet paprika to the purée–which gave it a smoky taste.

The kindest cut!

I looked a fright!–in a paperlight suit of Lincoln green (Robin of Sherwood!), a white mob cap and slippers–waiving a wan goodbye to Meredith over the back of the wheelchair as I and my two minders set off down the corridor that leads deeper into the clinic.

(Green is not my color as our friend Romaine was quick to point out when shown the photos.)

Vous-êtes américain? [You’re american?]

Non–anglais; ma femme est américaine.

Et vous? Vous etes d’ici?–this to the man holding my letters of transit.

Oui! de Castres.

Et vous?– this to the man pushing the wheelchair.

Moi? Je suis d’Andalucia.

Où se trouve les olives! [where the olives come from!]

Tout a fait! [absolutely]

We’d arrived at the operating theatre.

(I wished later I’d said où se trouve les oliviers (olive trees)–that’s the image I had in my head of olive trees in Andalucia stretching as far as the eye can see; but this was a nervous pre-operation conversation initiated by experienced carers to ease my passage to the place of operation!)

It looks like it does in the TV versions–full of baffling equipment with wires attached and silent figures dressed in the same green as me (we’re all in this together!) moving meaningfully about looking like they know what they’re doing and why they are there!

The welcome is friendly though–not too jocular.

I climb as bidden onto the operating table, happy at least it is about to happen and will be over soon.

I am having a small cancer removed from the left side of my nose.

Pas grandes choses–minor stuff.

I lay the back of my head in the cushioned groove at top of the table and the assistant puts a blanket over me.

Il faut–il fait un peut frais. [It’s wise–chilly in here.]

I wait.

In a puff of smoke–at least that’s the impression–Dr Milonas, the plastic surgeon, materializes–his mask obscuring three-quarters of his deeply-tanned face, adding to sense that a magician has arrived!

Ca va? [OK?]

Oui merci.

He explains to another (a junior, I assume) what he is about to do and as far as I understand him, discusses the alternative options.

He remembers that I am an actor and that I asked him at the consultation to be careful of my face!

He talks throughout–to me, to the junior, to the nurse assistants.

It’s a strong voice, an interested voice, a reassuring and reactive voice, not a domineering voice. It makes me feel confident.

He apologises that the administration of the local anaesthetic will hurt a little.

Several times I feel a sharp pricking around the target area which quickly goes numb.

For the next 20 minutes (though I can’t be sure how long it takes)–I am in limbo, distracted by our talking, not sure if he’s started–never quite sure at what stage he’s at….

We get onto the subject of face-lifts–le lifting!

Je n’aime pas ça [I’m not in favour of that]–I croak.

Moi non plus.

Not sure why but I feel reassured by this.

We agree it is sad to see some long-admired faces change for the worse.

C’est finit?

Presque, he says, seeming to trim my eyebrows (!).

He writes a prescription and tells me to come back in ten days when he’ll take out the stitches.

Then he’s gone, vanished–in another puff of smoke!

You’re in good spirits! Meredith seems surprised.

I feel OK–he’s good.

DRUMROLL

Monsieur Milonas–master magician and illusionist, a kinder cutter it’d be hard to find!

Two days later and Michel our local G.P., seeing my face, thinks I’ve had a major fall then remembers he recommended I see a dermatologist for the little bump I had.

Bon. Tu l’a fait! [you had it done!]

Oui!

 

Diabetes awareness is improving!

The supermarket chain, Sainsbury’s, publish a magazine and they recently ran a four-page spread on diabetes…

…which included an interview with me.

It’s a subscription magazine and unavailable free on-line; but we’ve cheated and photographed the interview!

If you click on it, you can test your juggling skill to read it!

AND

A UK diabetes charity* with a monthly newsletter asked me to contribute a piece for the September issue: Diabetes Wellness News Sept 12 0.5

(Scroll down to find my piece on pages 5, 6 and 8.)

*Diabetes Research & Wellness Foundation

Awareness is all.

The figures are staggering:

There are an estimated 80 million undiagnosed cases of Type 2 Diabetes in the USA and

800, 000 in the UK.

I had no symptoms–but a simple blood test revealed the truth.