Posts

Image
Day 3157 (Thursday) 29 th January 2026 This is Villefranche-sur-Mer and this is the old station in Beaulieu and the new one. It was a beautiful day today, at last, the sun was shining and the sky was bright blue again – hooray. Huw went to do some work on the villa and came home at lunchtime and took me into Nice to go to my lesson, but first we had our weekly kebab in the park, it was so good to sit in the sun again.  The beginning of my French class was very difficult but it got a bit better, but by 3.15 my head to ready to explode. I walked to Place Massena where they are building the stands for the carnival and it’s all happening soon. There was a delay with the trains and it took me a while to get home. The light over the bay was beautiful in the later afternoon. Here are the rest of the books recommended by Leyla Alyanak   60 Million Frenchmen Can’t be wrong by Jean-Benoit Nadeau Published in 2003, this book is a bit outdated, because even in France, things change. We ar...
Post a Comment
Read more
Image
  Day 3156 (Wednesday) 28 th January 2026 This is Menton and this is Saint Tropez.   It was grey, cold and horrible yet again today – we are so bored with the weather – bring us our sun back. We haven’t had a cheese story for a while so… How to Cut A Single Serving of French Cheese 🧀 by  Camille Chevalier So many rules… Most make sense though since how you cut the cheese has to do with leaving a decent serving for the next person, and then leaving the cheese in the best shape to keep it. Joke aside, cutting “le fromage” is really not an easy task, and there is a big polemic among French people on the proper way to do it… 1 – The Logic Behind How the French Cut Cheese There is a reason to the way French people cut their cheese: it is necessary to ensure a fair distribution between the rind and the dough. The taste is usually stronger next to the rind, and you also want to be polite and leave some dough for everybody. In many French cheeses, you don’t eat the rind – not ...
Post a Comment
Read more