Afternoon folks, apart from my usual morning walk to get the paper, I haven't done a thing. We overslept again so I was late getting out, coffee and a read when I got back and then it was lunch! It's cloudy outside and a bit dreary looking but probably warmer outside than in so I ought to get up off my ass and do something. Got some ironing to do and packing for tomorrow. We've both been invited in for flu jab but waiting for new supplies to arrive, no word yet about the booster. Not particularly bothered either way. We seem to have got away with not catching covid at our latest big do last week. 7 days is up tomorrow.
Rather sad to read that James Brokenshire has died of lung cancer at only 53. Ex Conservative Cabinet Minister. Seems to have been a thoroughly nice chap, leaves a wife and 3 children.
@Obelixx Comté has quite a similar taste to cheddar and the Comté Fruité is a bit like a tasty cheddar.......or maybe the NZ cheddar is different to the UK ones......or maybe I am forgetting the taste altogether. I love the French cheeses - époisse being one of my favourites!!
Right … I’ve cut his hair and he’s cut mine. 💇🏻♂️💇🏼 I’ve had a shower to get rid of all the itchy bits, and now I’m having a ☕️ and noodling on here while it dries.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
The "cheddar" sold here is made in French factories and has nothing to do with the mature, artisan cheddar I used to get from a serious cheese shop in Hanwell. The British shop near Brussels had proper cheddar too but at about 20€ a kilo even 10 years ago I declined.
I have seen Epoisse described as Camembert with attitude. I don't like it and only eat Camembert done whole in the oven and topped with walnuts or pecans, a drizzle of brown sugar and a bigger drizzle of Amaretto. Serve with a spoon to slather it on chunks of crusty baguette.
OH has taken to eating Bouchon which has a Camembert texture but tastes different. The "bouchon" is a cork in the middle. It's made down @Busy-Lizzie's way.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Spent a couple of hours weeding my two new beds this afternoon, it's taking on average one hour per sq mtr (2 beds 10m long x as wide as I want). Trouble is dock, you pull it gently and then you hear the dreaded 'snap'! Any advice on the best way to deal with it? Also when sifting through the cultivated soil, I've come across fine tangles of weeds - they are the consistency of hair and are brown. Do these hair balls 🤔 have to be removed in their entirety or just fine white roots?
Crikey, a balloon has just had to come down in the steep field opposite. They've been trying to get aloft again but there's no wind. There's no road access to that field either so they are rather stuck until the farmer comes to their rescue.
OMG - OH has The Chase on in the other room and a question concerned cheese. I heard them say the word cheddar just as I was reading your post @Busy-Lizzie - how weird is that???? Edited to add - I was reading the actual word cheddar when they said it! We first tasted Comte in a Spanish delicatessen and loved it - have it all the time now but can't get ourselves to pronounce it Comté as we were introduced to it as compt. Our local farm is the home of Baron Bigod cheese. If you like brie you'll love it. It's everywhere now - always getting a mention in foodie columns. We are very proud of Fen Farm here!
The balloon has now been collapsed, doesn't appear to have been any injuries although the basket tipped over. People are milling about and excited children are racing down the lane to have a look. It's a jolly good job that it didn't come down in the neighbouring field where the cows usually are, the farmer would have been furious. No idea how they are going to get out of the field. I gave OH a balloon trip once for an engagement present, he enjoyed it but said it was very hairy at times. I definitely didn't want to go up.
Son 1's in laws have a place in the Jura near where they make Comté. He brings back big slabs of it, really tasty, better than the SM stuff here. I've never seen of heard of Bouchon here @Obelixx. Our main locals are Trappe d'Echourgnac, Cabécou and Chaumes.
Finished digging the new jewel bed. Took longer than I thought. Think there are about 9 sacks of compost dug in, maybe more. Mowed the lawn. Felt like going out so visited 3 GCs, well 2 of them are really nurseries. Bought hardy Fuchsias and perennials. The small family run nursey gave me a big discount.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
I told the deli assistant Sainsbury's,that the cheese Marked "Cheddar" and made in Australia was a misnomer! Hubby went to shave and cut his hair this morning, the electric gizmo has given up.
Posts
It's cloudy outside and a bit dreary looking but probably warmer outside than in so I ought to get up off my ass and do something. Got some ironing to do and packing for tomorrow.
We've both been invited in for flu jab but waiting for new supplies to arrive, no word yet about the booster. Not particularly bothered either way. We seem to have got away with not catching covid at our latest big do last week. 7 days is up tomorrow.
Rather sad to read that James Brokenshire has died of lung cancer at only 53. Ex Conservative Cabinet Minister. Seems to have been a thoroughly nice chap, leaves a wife and 3 children.
Right … I’ve cut his hair and he’s cut mine. 💇🏻♂️💇🏼 I’ve had a shower to get rid of all the itchy bits, and now I’m having a ☕️ and noodling on here while it dries.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I have seen Epoisse described as Camembert with attitude. I don't like it and only eat Camembert done whole in the oven and topped with walnuts or pecans, a drizzle of brown sugar and a bigger drizzle of Amaretto. Serve with a spoon to slather it on chunks of crusty baguette.
OH has taken to eating Bouchon which has a Camembert texture but tastes different. The "bouchon" is a cork in the middle. It's made down @Busy-Lizzie's way.
We first tasted Comte in a Spanish delicatessen and loved it - have it all the time now but can't get ourselves to pronounce it Comté as we were introduced to it as compt.
Our local farm is the home of Baron Bigod cheese. If you like brie you'll love it. It's everywhere now - always getting a mention in foodie columns. We are very proud of Fen Farm here!
It's a jolly good job that it didn't come down in the neighbouring field where the cows usually are, the farmer would have been furious. No idea how they are going to get out of the field.
I gave OH a balloon trip once for an engagement present, he enjoyed it but said it was very hairy at times. I definitely didn't want to go up.
I've never seen of heard of Bouchon here @Obelixx. Our main locals are Trappe d'Echourgnac, Cabécou and Chaumes.
Finished digging the new jewel bed. Took longer than I thought. Think there are about 9 sacks of compost dug in, maybe more. Mowed the lawn. Felt like going out so visited 3 GCs, well 2 of them are really nurseries. Bought hardy Fuchsias and perennials. The small family run nursey gave me a big discount.