Seize My Tomorrow


Learn my yesterday. The wise words of Barbie as The Island Princess keeps on giving. A proper rain with thunder joined us for lunch. When the kids see rain, they suit up and run outside.


Someone left his gumboots out in the rain.


Tosca is not fond of thunder, but followed the kids anyway. Lucy was singing that darn Barbie song. Tosca wasn’t bothered. I can’t get it out of my head and whistle or sing the chorus repeatedly.


All in, the lightening is close. Thankfully, Brent squished that Barbie earworm out of my head by “jukeboxing” me with a horrible Supertramp song. Jukeboxing is a game we play when you try and get the other family member to hum the song you secretly plant in their ear. He got extra points for a Supertramp Jukebox. I don’t remember the song, but as I rolodexed my brain all I could come up with was this…

Working Out The Egg Cup


I think it’s less than 46mm.  Any biggger, a bit tricky.  Any smaller, cute, but no cigar.


Also, big arse lettuce from my personal Lettuce Queen connection.  This beauty is bigger than Minty’s head and has two hearts.  Oh, I loves me some lettuce hearts.  Oh,  I feel a Kylie song coming on …

Mince: Chili Edition

Mmmmm. Chili!

Girl On Grill Action


This is actually a Heston Blumenthal chili recipe lazily executed by me.  I customized it to suit the family.  We use grass-fed beef from our farm Grasspunk.  I actually don’t even remember the recipe.  It goes a little something like this.

Chop some onions.

I finely dice my onions if I’m making this for my son Otto, otherwise he’ll pick each and every onion out griping at me the whole time.  Tonight’s chili was for grownups, so I did big fat chunks as quickly as possible.


Then prepare some garlic.

I’m not a garlic basher.  I think that’s a sad way to go if you’re a garlic.  I like to chop off the top and peel.  It falls off similarly to the garlic bash method.  Then I thinly slice.  One could crush the garlic into the chili.  Mr. K will tell me that crushing is the best way.  I…

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Mince: Gascon Spring Roll Edition

Mmmmm. Spring Rolls!

Girl On Grill Action


I suppose these are technically Fried Vietnamese Spring Rolls, though beyond using Vietnamese rice wraps and Vietnamese rice noodles, I sort of went with it Gascon style.

Get the filling started.  Boil the water for the noodles.


  • Local Grass-fed Mince
  • Duck Fat
  • Salt
  • Pepper
  • Carrots
  • Onions
  • Celery
  • Fish Sauce
  • Grass-fed beef broth, what, like two cups?

Load up the pan with some duck fat and chuck in your mince.


DSC_0233Add verte-blanc-orange when things seem all browny.



After the mirepoix gets acquainted, add a splash of fish sauce, the beef broth and begin prep for the wrapping.

Pull out a galettes de riz sized bowl and fill it with warm water.  By this time, your noodle water should be ready.  Get the colander ready and then boil your noodles.  Quick! take them out.  They don’t need long.DSC_0248

With the noodles done and the filling done, you should be ready to…

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Convoi Exceptionnel


We were a little late picking up Minty and Z today. A combine of Brent looking at the cows and me missing my opportunity to get in front of this beast. It’s harvest time, so the harvesters are out. I imagine it’s a lot of work driving these beauties. I imagine there are a lot of giddy farmers. Sitting up so high, slowing people down. Us little guys have to pull over or drag behind forcing us to look at the French countryside and think about what cheeses to lay out for cheese course. We have a nice cheddar straight from England, yum. Minty will remind us for years about this time, the second time, we were late.

Minty: “Remember that second time you were always late?”

Me: “I wasn’t that late, Minty.”

Minty: “Yeah, that second time I remember. You were late that second time.”

This, we will be reminded of for ten years not including the half life period.

Green Machine

Our neighbor grew some salad like it was going out of style.  Though, in our region of France, salad is most definitely not drifting to the sale rack.  There are so many ways to take salad, it takes a sip of wine and crazy thoughts to resolve.  I love salad.  Love it!  With fresh greens like these, I keep it simple with some fat and a dash of vinegar. Okay some salt.  Oh! is that tomato ripe!  Then I crunch back and enjoy.

This particular head of lettuce was so gorgeous, I pulled Brent aside from his busy day and said, “LOOK AT THIS LETTUCE!!”  I suppose after however many years of marriage, he “yes deared” my impulse and we all moved along.  But, I couldn’t believe that Fiona, our neighbor, grew such a lovely beast.  It’s beautiful and I can’t wait to tuck in when I unveil my first attempt at Spring Rolls.