Pain chocolat, croissant, pain au raisin, croissant aux amandes ... The buttery goodness of French patisseries is an excellent way to make Sunday afternoon better. After singing beaucoup de French songs at the Le Festival Français in Geelong today, my tastebuds were happy to stroll through the grounds tasting beaucoup de delicious French treats. More
I feel very lucky that I get to work with these two gents. Both fine musicians and wonderful people. Twas an absolute pleasure to spend the afternoon playing French tunes with them today for Bastille Day.
I love old French postcards, collected in flea-markets on a Sunday morning for 50 centimes. Their little messages penned on the back in gorgeous curly handwriting and French politeness.
As well as the fancy brick work (see yesterday's post) the back of this church caught my eye yesterday. It is three storeys high and with those tall, slender windows, quite reminded me of the cathedral in Albi, in the Languedoc region in the south of France. (Albi is also home to the Toulouse-Lautrec museum.)
Barrels are quite amazing feats of craftsmanship and are stamped with the cooperage and place they are made. Sitting down in the autumn sunshine and placing my glass on the barrel table next to me, I was delighted to find that it comes from a place I have lived several times - the Médoc. Up
I did another fun lunchtime gig in the Bendigo Mall today with the most excellent Robbie Melville. I've been trying to do some gigs with him for years, but Covid got in the way. This month I've managed to nab him for three gigs of Frenchy songs and it's loads of fun. One of the
cervelas - saucisson cuit, gros et court, haché très fin, assex épicé (cooked sausage, fat and short, very finely minced, a bit spicy). The word, and one can assume the sausage, has its origins in 16th century France. The sausage was orignally made of pork meat and brains, hence the name cervelas, which comes from
