A Year in Villefranche sur Mer - Moving to France

  Day 2761 (Sunday) 29 th December 2024 This is Menton and this is Gorges du Verdon.   This yacht was in the bay this morning and was moored pretty close to the shore. It was lovely and warm again today so Huw went to the boulangerie at the top of the hill to get a sandwich and to do the recycling. When he came home we went down to the beach. The beach was pretty full for a December’s day. Some people were wearing bikinis and others were wrapped up in the coats. We were neutral and wore lightweight jumpers and jeans. There were about ten people in the sea – how could they? We found a red bench after waiting a while and enjoyed our chicken sandwich. We read our books for a while basking in the sunshine This was written by Cle France -the French Property Network. As New Year's Eve is fast approaching we thought we should take a look at how it is celebrated in France and see if we can point out some differences to where you live? December 31 st - New Year's Eve is called ...

  Day 2760 (Saturday) 28 th December 2024 Huw had to go and clean the pool this morning and called in at the market on the way home.  The poulet roti man wasn’t in the market but Huw bought some lovely cheese called Brebis Basque    All about Brebis Brebis photo credit Green Dirt Farm You’ve heard of chevre, the ubiquitous fresh goat’s milk cheese that graces supermarket cheese displays, fast-casual salads, and high-end cheese boards. And maybe you’ve tried fromage blanc, made with cow’s milk, spread on a hunk of baguette or swooped onto your morning toast. There’s another luscious, lactic cheese you should know: Brebis (pronounced “breh-bee”), the fresh sheep’s milk cousin of these two more common cheeses. In France, “brebis”—which comes from the French for “ewe”—functions the way “chevre” does. The word refers to sheep’s milk cheese of any age. The same way “chevre” can mean a fresh, spreadable lactic cheese made from goat’s milk or a wrinkle-rinded crottin, breb...