Posted by: kathandroger | December 21, 2014

Animal accomplices and French foodplanning.

The cat and dog are friends. Probably because Boodie (the dog) adopted Dennis (the cat) as a very small kitten. Like all animals they have their fights, invariably over food, and usually won by the cat due to his superior speed and intelligence. It is rare for them to work as a team, but yesterday the dog benefited from the cat’s agility. I had suspended some minced lamb fat in an old pipe vent, together with a bird ball, on our new bit of fencing in the garden. Boodie just loves fat, and Dennis will eat almost anything he is not supposed to, so after a planning session and some dog to cat instruction, the feline climber jumped up the new post, and began shaking the feeder enough for the greedy dog to benefit below.The chickens were also inerested, but didn’t get a look in. I shall have to think of another way to protect the bird food!IMG_2867One of our French friends has bought a new house and is due to move in a couple of weeks. She is a lovely recently divorced lady who has lots of friends, and a small army of helpers was soon found to help with the “demenagement”. Lots of things need to be moved, and vehicles need to be organised, all in all quite a complicated arrangement. We met her and some other friends in the Cafe this morning, and plans were advanced. It soon became a conversation quite typical of our adopted country. The actual moving of contents were dealt with in a couple of minutes, but much more important was what to do for lunch! This proved quite controversial; who was to bring which course, where the meal would be consumed, and what wine would suit best. Food is important in France!

And another thing; good gardeners in England have” green fingers”. In France they have” green hands”!


Responses

  1. Sheesh, and I thought having grey squirrels in London was a pain with their constant ingenious raids on the wild bird food! I too love how everyone in France discusses food very seriously. I’ve been to our mechanic’s and he’s produced artichokes as his contribution to the lunch, then rustled up the perfect Coteau de Layon to go with the chocolate cake I brought as my contribution. The ins and outs of preparation and flavour balance and whathaveyou were discussed throughout the meal.


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