I mentioned this plant in a previous post (Sept 2015). At the time I’d picked some and bitten into it and had found it very unpalatable.  It is a marine plant which grows in swampy areas (which are common in this particular area on the west coast of France) and it is usually preserved in brine and served with pork terrines and the like. The other day I found it being sold fresh (apparently salicorne is best eaten in the springtime as tends to be tough and fibrous the rest of the year) and I couldn’t resist finding out, first of all, what it is called in English, and secondly, how I might prepare it to make it palatable.

  1. glasswort or pickleweed
  2. after soaking it in water and rinsing it well, I blanched it very quickly then tossed it into the wok with some chopped garlic – which incidentally makes anything and everything, including snails, taste great.  I ate the remaining raw weed another day as a salad with a bit of vinaigrette, a totally different experience but potentially repeatable – although I doubt I’ll find it in our new location down south due to the relatively hot and dry climate there.

I was actually near Toulouse last week for 24 hours to check-out some potential homes. Although the housing visits were fruitless, I happily stumbled across the weekly open-air market in the village where we will be based and was delighted to see all of the usual suspects displayed along the Esplanade: good quality cheese, fish, bread, fruit, and vegetable stands overflowing with fresh produce. There were piles of plump, red, juicy cherries for under €4.00 a kilogram! I was also pleased to learn that the locals enjoy food so much that they hold an annual festival (Le marché Gourmand of Pibrac) for those who enjoy eating (…that would have to be the majority of French folk) which is happening on the 24th of this month. I won’t be able to go but I’ll be sure to be there in 2018.

Official moving date = 3rd week of July. Between now and then is typically a busy time of the year: there are school evaluations, field trips, school fairs, end of year performances (music concerts, sports tournaments), birthday parties for children born in summer (for fear of their guests being unavailable during the summer vacation), late dinner parties and bbq’s which take advantage of the extended daylight, town festivals of all sorts (such as the Marché Gourmand), tying up loose ends at work, vacation planning,  spring cleaning and gardening, and this year, even more political elections (by the end of the month there will have been 6 for the year!). Everything stops in France in the month of August so it’s a scramble to stuff as much in before then. However, In my experience, it’s nothing compared with the intensity of September when EVERYTHING starts up again with great fervor.


On a recent long weekend, we went to the Château de Tiffauges which at one time belonged to a rather sinister fellow called Gilles de Rais better known as Bluebeard. There were numerous things to do including archery, crossbow, riding ‘horses’ and watching demonstrations of medieval weaponry

I  just have to mention the fleeting but thoroughly enjoyable visit from our mélomane friend Fabrice – whom I hadn’t seen for over 9 years. Recently he has been living between Brittany and Saint Pierre and Miquelon – now that’s a part of France that you may not have (like me) known about! Merci Fabrice et à bientôt.

AND hot off the press I’m excited to announce that my big sister and ‘big’ nephew (at 13 years of age he’s taller than her) will be arriving for a visit in a few weeks!



I don’t remember exactly when my kids started to enjoy toilet humour, but at the time I thought that it would be but a passing phase. At 9 and 7 years of age I can attest that it’s still going strong, and that I hear ‘caca’ (‘poo’) ‘pipi’ (‘wee’) ‘prout’ (‘fart’) ‘fesses’ (bottom) – amongst other words – on a pretty regular basis.

DSC_1853However,  recently when I glanced at the labels on the bottles of wine on the dinner table I have to admit that I was slightly amused by the toilet humour that they aroused in my mind: ‘Pisse’ and ‘Arse’ …. not exactly the classiest names for a fine beverage. The name ‘Arse’ could pass as inoffensive in the French language, but I don’t think that ‘piss/e’ is really the best marketing choice for either French or English speakers.DSC_1856

Obviously the labels didn’t prevent me from buying them! To be honest I didn’t pay too much attention to the labels but rather to the shape of the bottle.


By looking at a bottle of wine one can tell from which part of France it is from and more or less from which grape varieties it has been made, and thus the taste – although due to the French regulations about irrigating grape vines (or rather NOT irrigating them) the quality of the grapes, and thus the resulting wine, can vary greatly from year-to-year.

I would elect wines from the Bordeaux region as my favorite, perhaps that’s because I find them similar to a good ‘ol Australian red.

Speaking of elections, if any one has been following French politics recently you would be aware that we have a new (and very young) President. Compared with some other recently appointed heads of state around the world, I think he is pretty …..classy!

Move over tooth fairy…make way for THE mouse!

My son’s fifth baby tooth fell out this week. He carefully placed it in a small box under his pillow overnight in anticipation of a monetary exchange by morning (1€ is the going rate in our household). As most of us Anglo-Saxons know, the ‘person’ responsible for this exchange is, of course, the Tooth Fairy. However, in France, the task is carried out by a ‘Petite Souris’ (Little mouse)

It made me think about some of the other differences in traditions here in France in the month of April.

First of all there is a saying ‘En avril ne te decouvre pas d’un fil’ (‘In April don’t take off one thread’ meaning that despite the sunny weather, one should keep the cardigan). This is generally wise advice in my experience.

Then Easter chocolate season begins weeks before the actual date (there’s no difference there with Australia!). Chocolate shops (of which there are numerous in every town and city) are full of high-quality shiny chocolate rabbits, chickens, ducks, bunnies, but especially fish and bells. Yes, fish and bells!


What’s with the fish?

April 1st involves some little pranks – especially sticking paper fish on the backs of unsuspecting people – and is known as ‘poisson d’avril’ (‘April fish’). I presume that the chocolate shops use this day as an excuse to make chocolate fish throughout the whole month of April. Very small fish, often called ‘friture’, are very popular and are made with 70% dark, milk, or orange flavored chocolate. The quality of the chocolate here is really very good compared with the Cadbury-style chocolate of my youth.cadbury egg


And the bells?

Easter Bunny (just like the tooth fairy) doesn’t exist in France. Bells with wings are responsible for leaving chocolate eggs in the garden to be found on Easter Sunday. The Catholic tradition dictates that Church bells do not ring between Good Friday and Easter Sunday, to commemorate the death of Christ and his resurrection. The oral tradition says that the bells fly to Rome during this time to be blessed by the Pope, and then return from this trip loaded with chocolate.

Finally, even though the French have plenty of public holidays to mark Christian religious events, Good Friday is not one of them. The children, however, are on school vacation again (The ‘vacances de printemps’ = spring holiday). I was curious to find out whether my kids were spending more days in the year away from school than in it. Here is what I found: The average Australian child spends 200 days a year at school, the average European 186 and the average French child….(drum roll) ….144 days. Ah voila!

I know it’s nearly spring when….

….daffodils and blossoms start to appear, when the days grow just a little longer and the clothes a little thinner, and  when I see dandelion leaves being sold at the market. The plant is known as ‘pissenlit’ in French which means ‘urinate/piss in bed’ ….due to its diuretic properties!


Dandelion leaves topped with fried lardon – and it’s rendered oil with a dash of added vinegar- and a poached egg.

I got excited when I saw dandelion being sold here in Challans (on the west coast of France) because it is more common to see it at the market on the northern or eastern borders and it’s generally only available for a few weeks of the year. The resulting dandelion salad that I made took me back in time and place to the town of Moiron – near Grenoble – where a lovely French girl named Annelise first made it for me about 17-18 years ago. I remember that she added walnut oil to her dressing (the walnuts from that region are famous across the country) but I didn’t have any left…….it was still very yummy.

I probably could and should just eat my ‘lawn’ (which indeed has more weeds than grass) but there are a few types of dandelion and those growing in my yard do not seem as fine as those being sold. If you do plan on trying to collect your own, apparently it is best to pick  the plants before they flower and to find those that are growing in shade – because they are whiter, more tender and have a better flavor than tough old green leaves.

Bon appetit










Dr Seuss.

Theodor Seuss Geisel  (March 2, 1904 – September 24, 1991) was an American writer and illustrator best known for authoring popular children’s books under the pen name Dr. Seuss

It is a shame that the author of several of the most popular children’s books of all time cannot be fully appreciated in any other language other than English. Whilst I’ve read a pretty decent translation of The Cat In The Hat in French (Le Chat Chapeaute), the genius rhythm and rhyme of his stories simply can’t be captured.

As a child I knew a few of his books and thought they had quite a bit of craziness about them….but more recently -upon reading some previously unfamiliar titles to my children – I discovered something beyond the eccentric and weird-looking characters of his stories … and that was his messages about attitudes and actions that we might consider encouraging in our lives for perhaps a ‘smoother, more mindful ride’.


Here’s an interesting lesson from Dr Seuss about perseverance: he was rejected twenty-seven times before his first book was published.


I recognized my-self in a few pages of Oh The Places You’ll Go – (this was the last book published when Geisel was aged 86 – one year before he passed away): ‘I’m sorry to say so but, sadly it’s true that Bang-ups and Hang-ups can happen to you. You can get all hung up in a prickle-ly perch. And your gang will fly on. You’ll be left in a Lurch. You’ll come down from the Lurch with an unpleasant bump. And the chances are, then, that you’ll be in a Slump. And when you’re in a Slump, you’re not in for much fun. Un-slumping yourself is not easily done.’

There are a few reasons why I’m feeling in a ‘slump’ (many related to our impending move and husband staying in Toulouse on week-days) but one of the biggest is that…. every little thing makes me think of my mum – who passed away nearly a year ago now: whether it’s hearing classical music, looking at photos, seeing things that mum gave me, reading the personal inscriptions handwritten in the kid’s books, coming across anything related to horticulture, baking bread, following a particular recipe, hearing the words ‘mum’ or ‘grandma’, seeing my mother-in-law, anything related to hospitals and medical treatment, seeing calligraphy/pastel/oil/watercolor artworks,  admiring her beautifully made and much-loved doll’s clothes, lying in bed…..the list is endless.

I long for the day when all of these little things conjure up beautiful happy memories, but for the moment all they seem to do is trigger a great sense of loss and emptiness.

And I think of Dad – who has been so courageous these past 12 months. Fortunately he is always there at the end of the line for a welcome chat.

My sister said that a good compass for our lives would be to ask ourselves regularly ‘What would Hazel/mum do?’…..In this situation?…..She would go ahead and un-slump herself! Which is ……well………… at least my intention.

‘….be sure when you step. Step with care and great tact and remember that Life’s a Great Balancing Act.‘ (Oh The Places You’ll Go)



Even more on French food.

galetteDo French people eat croissants every morning? …Drink coffee all day; Drink wine at each meal; Eat baguettes every day? The answer is most likely ‘no not really’

But one thing they certainly do is to eat a Galette des Rois every 6th of  January! (and nowadays, practically any other time during the month of January). It celebrates the arrival of the Three Wise Men in Bethlehem. It is composed of puff pastry with a small porcelain charm, the ‘fève’, hidden inside the filling of  almonds, butter, eggs and sugar (although other flavors such as apple are available). There is the tradition of crowning the one who finds the fève (the ‘king’ or ‘roi’) with a paper crown. Despite enjoying this cake as much as the British Christmas pudding (which is not that much at all) I eat some anyway to join in the festivities and in hope of being the king/queen.

My daughter decided that she’d like one as her birthday cake which was fun. The treasure hunt clues that I mentioned my last post went down well and the group of friends were able to find the treasure (the birthday cake) in the oven.

And without even having the time to recover from the gluttony of December and January, It is time to eat crêpes on February 2nd – and all through the Mardi Gras season. The date marks when Jesus was presented at the temple in Jerusalem and is known  as ‘La Chandeleur’. About 2 weeks ago I started to notice supermarkets displaying flour, uht milk (so common here), eggs, jam, and Nutella and so I knew that the Chandeleur was coming.chandeleur-crepes

Just while we’re on the topic of crepes, in France savory crepes (not to be confused with ‘crepes’) are known as ‘galettes’ (not to be confused with ‘galettes des rois’) and are made of buckwheat flour and served with a variety of fillings, the most common being ham, egg and cheese such as in this photo.1450612326_thumb_recette-e16680-galette-jambon-oeuf-fromage_4615437448

There is also another thing that most French people eat whilst dining out and that is whatever is on the ‘fixed menu‘ (known as ‘le menu’. The menu, as we anglo-saxons know it, is called ‘la carte’). All restaurants/bistros offer fixed menus at very attractive prices. Here is the menu that we discovered last month for €15.40  at a lovely restaurant in Nantes:

An entree of rare tuna, beets and lambs lettuce, a main course of sea bream with courgettes and carrots and a dessert (… the least inspired dish of the meal which I find is often the case in this country).  That’s what I call amazing value for money! And the children’s menu – at a little more than €8.00 – offered fish or a homemade burger served with jerusalem artichoke puree and then a chocolate lava cake or some homemade ice-cream or sorbet for dessert. Yum!


Bonjour 2017…where will it take us?



This cartoon sums up how I’m feeling as we start the new year – ‘My desire to be well-informed is currently at odds with my desire to remain sane’.

So instead of ruminating ….my intention here is to write about something obscure: Rebuses. Rebus = a kind of word puzzle which uses pictures to represent words or parts of words. Perhaps they are used as often in Australia as they are here…but I don’t think so.

Children in France are usually very familiar with the concept of rebuses (and other word puzzles….I repeat what I’ve written in the past – May 2016 for example – that the nuts and bolts of language are an extremely important part of the French culture). Rebuses make regular appearances in school lessons, in books and magazines and next week-end, they will show up in my daughter’s 9th birthday party treasure hunt.


One of the rebus clues that the kids will have to solve in order to find the next clue:  r+oeufs+f+riz+jeux+rat+heure = refrigerateur (refrigerator)

French words lend themselves very well to creating rebuses such as this one above  (which uses pictures to represent each syllable) because the last sound in words is often not pronounced…so that a number of very different words end up sounding exactly the same (such as ‘vers’ – towards, ‘verre’ – glass, and ‘vert’ – green). And also perhaps because French is a syllable-timed language (a language whose syllables take approximately equal amounts of time to pronounce). That being said, I didn’t even try to make my own rebuses but rather I cheated and used this web-site to create the clues for the words that I wanted to represent. Out of curiosity I tried an equivalent site for English words and it generated such obscure puzzles for words that I doubt many adults (let alone 9-year-olds) would be able to decipher them. English phrases (which exploit whole words instead of syllables) rather than single words lend themselves better to rebuses. Here is a picture of one in English:








Look out! Big changes ahead…..(again).

My husband organized a nice vacation in a converted wind mill in Brittany for a few days between Christmas and New Year. He was able to ‘recharge his batteries’ which is just what he needed before heading off to Toulouse to start his new job in his own company (yes, he ‘received’ his Christmas wish!). Toulouse is about a 5-6 hour-drive south from where we are currently living. He plans to come back most weekends and then at the end of the school-year (in July) the kids and I will join him…..providing we find housing and schooling.

More about this to come as we discover the south of France.