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Mum

13 Sep
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Jan Livesey (outside the church for my Christening )

Showering you with flowers for your birthday Mum.

Love Me xoxoxoxo

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13.09.1937 – 11.07.2016

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La Force

4 Sep

If you could register* all the events in life – the good, the bad, the memorable and the ones you are reluctant to remember…  You cherish them, are thankful for them, ignore them, fear them.  They make you what you are and hopefully, influence you to carry yourself forward, strong and determined to keep looking around the next corner.

“Life’s not a straight line,” I still hear Mamy (my French grandmother) saying to me, many years ago when I’d had my first taste of mortality, at a time I would prefer to forget.  I was sitting there at rock-bottom, listening to the words of this discreet and loving 87 year-old woman as she reeled off dark events in her life (nursing my baby for me, far physically stronger than me – my baby the beautiful being in this heavy time).  She spoke with dignity and humility. I’d had no idea of what she’d been through in her life – this petite, elegant woman who I already loved for how she observed people around her (I was doing a hell of a lot of that myself, not understanding or speaking the language of my new home), her conspiratorial grin and her willingness to accept me into the foreign family I’d suddenly landed myself in.  I looked upon her with new eyes.  She told me with certainty I would get through this time.  Mamy’s strength and empathy empowered me.  I thought, if she got through all of that, I can.

Many events have followed this conversation – and amidst the beautiful, there’s bloody well been a steady drum roll of tough ones for our family in the last few years.  But I understand the thread that runs through all of them, the good the bad, that collects me in its force and nurtures me.  It’s love. I sound bloody kitsch.  I don’t want to imply ‘lurve’, the cliched Hallmark cards or tits and arse ideas of lurve. I mean the big love. Love for and from the people in this life with me.  It empowers me, making me cherish today and determined to see tomorrow.

*I’ve been OCD-recording visual images on my Instagram feed, vigneronswife

 

 

 

 

 

 

Happy Eight-Oh Dad

4 Sep

Love you Pop xo

Image 05-09-17 at 13.06

Image 07-09-17 at 13.32

a happy new year

31 Dec
Aussie Xmas Tour

An Aussie Xmas Tour…

We’re about to greet the new year and I want to shout out a G’day from stinking hot Adelaide.

Don’t be fooled by the home-made version of our tree for this year… we’re not in gay Calamiac, we’re down here in Oz.  And on the eve of Christmas, our family’s old tree, after 40 years, decided to hang up its boots – so Lilas and I put together a ‘Xmas Tour’!  It’s a wonder what you can find in a shed full of old boxes…

And I must say it’s thanks to you, Mum, that we have a ‘tree’ this year.  Much to my objections, you put up this tower, festooned with ribbons as part of the decorations for our post-elopement-wedding party.  Did I squirm! – wondering what the Frenchies would think… But it was a hit, and thanks to you, it’s come out in full glory again.

Bonnes Fetes and Happy Days for 2014…

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The Vigneron at work

27 Oct
squeeze those babies

squeeze those babies

That’s it.  The grapes are all in and the Vigneron is content.  No more 24/7 reading of satellite images and predicted weather patterns on numerous websites, he can relax and is relieved that this region has been pretty bloody lucky with its weather.

The grapes on the vines looked great and ripened slowly resulting in fruit with a lower baume and high maturity.  So, enfin, 2013 looks like a good year!  The man is happy.

Autumn vines, La Liviniere

Autumn vines, La Liviniere

Autumn vines 2

I came down from the hill rather early a couple of mornings ago and had a peek at what was going on in the cellar.  I love the smell in there.  Takes me back to when we met.  OK squeaky violins time – yes, harvest time is special for me, it was during a harvest, all those years ago, that the V and I met.  I was in my hometown, Adelaide and he was ‘the Frenchie’, with little English (come on, admit it), clad in King Gee work gear, a divine Roman nose, working long vintage hours for a winemaker friend – that swept me off my feet.

Fast forward a decade or more, and I am still smitten when I smell the tanks of fermenting grapes in the cellar (oh to bottle this in a jar, a quick whiff and happy married couple all over again…).

‘Les Vendanges’ is a dynamic time and as I’ve said many times before, the village comes alive when the grapes are coming in.  A whole year’s work is reaping its rewards and the old tractors are out on every village road, chugging in full force with trailers laden with glistening grapes.  Even our baby was born on the first day of an Aussie harvest…

But let me get back to where I started.  I was in the village early one morning this week and called in on the V to see what was going on in his cellar.  The red grapes are all resting in their tanks and every couple of days they’re  ‘pumping-over‘.  After a month of this, they will put it all through the press.  One more step towards a delightful, drinkable juice.

Here’s some images for you from that morning, in and out of the cellar…

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ben at work

Benji in the cellar

Benji and Yves

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grenache!

juicy Grenache

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gren a gren bthe Grenache resting in wooden 'tank'

the Grenache resting in wooden ‘tank’

And over the road…

the neighbours opposite

the neighbours opposite, Domaine Arnaud

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…another neighbour, another Yves – of Chateau Faiteau, the cousin of Domaine Arnaud…(in a village, it’s all family)

Eloise

Eloise, downtown La Liviniere

downtown La Liviniere

Eloise and Fanny

Eloise and Fanny

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heart door

hearts

laundry wall

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…and the ride back up the hill to home

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“The Frenchman”

26 Sep
you may be thinking I have a fondness for the older French folk?  I do. Two fyi's... the bathing belle with the Aussie flag is actually French and happens to be our ex-fishmonger - and there are two VIPs in the midst...

You may be thinking I have a fondness for the older French folk? I do.
And two fyi’s… the bathing beau with the Aussie flag is actually French and happens to be our ex-fishmonger… and there are some VPo VIPs in the midst…

Ah Frenchie men. Rummaging through my mum’s cookbooks back in Adelaide this Summer, I spied this gem with a wonderful text on – The Frenchman.

The Browns, Cora, Rose  and Bob, "The Four-in-One Book of Continental Cookery: Italy, Spain, Portugal, France," Arco Publishers Limited, 1956

The Browns – Cora, Rose and Bob, “The Four-in-One Book of Continental Cookery: Italy, Spain, Portugal, France,” Arco Publishers Limited, 1956

continental cookery book text

“…sanctified seriousness, …a rubbing of hands and tummy”

1956. To quote the Browns (Cora, Rose and Bob):

                                        “The Frenchman is informal enough at his plain morning cafe au lait with a brioche or croissant, newspaper and cigaret, but

                                          he approaches both lunch and dinner with sanctified seriousness, a rubbing of hands and tummy, crackling and tucking in of napkins,        

                                          anticipatory peeping under dish covers.  At table nothing must interfere with his enjoyment,

                                          the slightest interruption is resented and no visitor would presume to butt in on this devout ritual…”  (p.277, The Four-in-One Book of Continental Cookery, 1956)

1956.  Not much has changed.

Roti de Porc au Lait (Roast Milk Pork) …tonight!

25 Sep

LOVED this dish tonight!  I know I’ve put this recipe up earlier this year, but had to share it again… with the “NEW”photos!

The nights are cooler, Benji is now in harvest swing and it’s time to cook up some warm, slow-cooked meals…  Bon app.

delicious 'Porc au Lait'

delicious ‘Porc au Lait’

I was on the phone to Mum and Dad last week and mentioned that I’d just cooked up some Milk Pork – ‘Porc au Lait’ – for the next day’s dinner.  It’s funny, these conversations about food are always totally out of whack with our time zones.  It was 11pm my time and 8.30am the following morning, their time.  Normally it’s me cleaning up the breakfast dishes as Dad explains with excitement what he’s got on the stove for dinner.

I’ve never served them Porc au Lait but I know they’d love it.  It ticks all our family’s favourite food boxes:  MEAT, lots of sauce, herbs, garlic and the required ‘three veg’ – and it is easy to prepare.  It’s one of those old-fashioned French dishes that is simply delicious comfort food.  My husband and mother-in-law showed me how to cook this years ago and I can’t count how many times I’ve prepared it since.  We had the poker men for dinner + a few UK visitors and it went down a treat with the new ‘Boulevard Napoleon‘ wines – white and red.

the empties:  the Boulevard Napoleon Grenache Gris white and a few reds...

the empties: the Boulevard Napoleon Grenache Gris white and a few reds…

had to show you these beautifully coloured carrots - they actually gave the milk sauce an almost mauve tint by the end

had to show you these beautifully coloured carrots – they actually gave the milk sauce an almost mauve tint by the end

After the meat has been cooking for awhile in the milk, drop the vegies and parsley in

After the meat has been cooking for awhile in the milk, drop the vegies and parsley in

amples of milk sauce...

amples of milk sauce…

...to serve with this tender juicy meat.  The butcher told me the pork roll was 'parsleyed' ('persille') - I thought he meant stuffed with parsley, but he laughed and corrected me - no, it is the lines of fat running through the piece , 'marbled' as we might say.  Even the Vigneron hadn't heard of this!

…to serve with this incredibly juicy meat. The butcher told me the pork roll was ‘parsleyed’ (‘persille’) – I thought he meant stuffed with parsley, but he laughed and corrected me – it actually refers the lines of fat running through the piece , ‘marbled’ as we might say. Even the Vigneron hadn’t heard of this term, so I was proud to bestow some francais on him.

Roti de Porc au Lait

serves 6-8

ingredients:

1.5kg roll of roasting pork – preferably of shoulder (fillet is drier and less fat, don’t want that)

1 litre full cream milk

2 large onions, sliced

6 carrots, cut into in large chunks

8 potatoes, as above

8 small turnips, as above

4-5 cloves of garlic

2 sprigs fresh thyme

bunch fresh sage (about 10-12 leaves)

2 sprigs rosemary

oil, butter

salt, pepper

method:

Fry up the onions in heavy cast iron pot with a big chunk of butter (30-40g) and a little olive oil, until golden.

Add the roll of pork and brown on each side over medium -high heat.

When the meat is almost all browned, add the garlic and salt, pepper to taste.  I find garlic burns very easily, so I add it near the end of the browning.

Pour over the milk (meat should be 3/4 covered, if not add more ) and add the herbs.

Cover with lid and let simmer for an hour.

Add the carrots and turnips and keep simmering for another hour.

Add potatoes and keep simmering until they are tender.

Serve with lashings of dijon mustard on the side and a big white or red wine!

N.B.  If this is prepared the night before eating, I don’t add any of the vegetables until the next day.

And.  I cook this for a few hours, the longer the better.  I like it when the meat falls apart.  A lot of recipes cook it for less though, and you keep the form of the pork roll and then slice it.  As the French would say, ‘as you want’…

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