Pain d’épices and Pumpkin & Chestnut Soup

I went walking with my new French neighbours in Blois last week. Two and a half hours, sometimes through muddy forest, but I survived and enjoyed it! Fortunately I was wearing my trusty mushroom-picking shoes but I think I should take a walking stick next time as the clayey soil is quite slippery.

A sculpted tree during our walk

Being three women with lots to say, there wasn’t much silence between us and it being France we naturally got onto the subject of food. Liliane had already given me some lovely chestnuts and a pumpkin so I told her about the soup I’ve now made three times (recipe below). It’s a bit time-consuming but worth the effort and I can use some of the milk that keeps getting left over when I make cappuccino.

Chestnuts and pumpkin for soup

Then Françoise told us about a new, very easy pain d’épices recipe she’d just been given. Now I always thought that pain d’épices was gingerbread but this one doesn’t have any ginger in it so I checked it out in the trusty Wikipedia. According to the Dictionnaire de l’académie française (1694), pain d’épices (épices = spices) is a cake consisting of rye flour, honey and spices (today including aniseed but not traditionally ginger). So there you go!

Pain d’épices

It was initially commercialised in Reims and made popular by Charles VII. They used buckwheat honey from Brittany. It soon took off in other places, including Paris, Burgundy and Alsace where it includes cinnamon. It was actually a sort of sourdough without leavening and was left to rest in a wooden trough in a cool place for several months. The honeyed rye flour fermented and the dough was cooked in moulds. Today, baking soda, invented in the 19th century, is used instead.

I decided to replace the aniseed in the recipe with equal parts of aniseed, cinnamon, ginger and nutmeg. The aniseed or Pimpinella anisum L is called anis vert in French, in case you’re looking for it.

I’m not a big fan of pain d’épices, but this one is absolutely delicious and I had to refrain from having multiple slices! Fresh or toasted pain d’épices is an excellent accompaniment to foie gras, by the way.

Madame Pfister’s Alsatian pain d’épices

Ingredients
20 cl of milk
125 g of sugar (I used brown)
300 g of honey (I know it sounds a lot)
1 soup spoon of aniseed (or 1 teaspoon each of aniseed, cinnamon, ginger and nutmeg)
250 g of flour
1 teaspoon of baking soda
 
  1. Heat the oven to thermostat 6 or 180°C
  2. Melt the milk, sugar, honey and spices then pour onto the sifted flour and baking soda (sifted because otherwise the baking soda has a tendency to form little white lumps)
  3. Put into a well-greased rectangular cake tin and completely cover the tin with tin foil, after greasing the part that will come into contact with the top of the cake.
  4. Cook for 45 to 50 minutes, checking whether it is cooked by inserting a sharp knife. The mixture should not stick.

I read in a few recipes that you should keep pain d’épices for 24 hours before eating it, but this was delicious just a few hours later! Mr and Mrs Previous Owners loved it.

Pumpkin & Chestnut soup (N.B. contains potatoes)

I specifically mention the potatoes because I keep forgetting I need them and have to duck down to the organic bakery to buy some as our own home-grown potatoes have run out.

 
Ingredients
 
– 800 g  pumpkin
– 350 g potatoes
– 1 onion
– 1 knob of butter
– 15 chestnuts
– 40 cl milk
– half to one cup of water
– salt, pepper, nutmeg
 

1. There are different ways of preparing chestnuts. I tend to overcook them in the oven so my preferred method is to remove the outer shell with a knife, then cook them in boiling water for about 15 minutes, after which you have to remove the brown inner skin. This is the time-consuming bit. After that, you need to break them into small pieces unless you have a blender.

2. To save time, you can cut the pumpkin and potatoes into large cubes and pre-cook them in the micro-wave.

3. Slice and fry the onions until golden, add all the other ingredients and about half the milk. You can then mash or purée the resulting mixture and gradually add the rest of the milk. Heat to the right temperature.

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What am I really? Australian or French?

If you’ve been following my blog, you’ll know that I recently went on holidays to Australia and it was not always as I expected. In my monthly guest post for My French Life, the global community of French and francophiles connecting like-minded people in English & French, I ponder on where I really belong.

I lobbied alongside fellow expats from the Southern Cross Group a few years ago to have the Australian constitution changed so that Australian citizens living overseas could have dual nationality.

We were successful so I applied for French nationality. Now I can vote in French elections and I have a French ID. I can’t vote in Australia, though, because I have been ‘disenfranchised’ as I no longer reside in Australia.

When I travel to Australia, I use my Australian passport and when I return to France, I use my French passport. It’s like slipping into another skin. Read more

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The Renaissance Supermen – Rue View – 75003 Paris

This Wednesday’s bloggers’ round-up features two fellow Australians: Susan from Days on the Claise, compares two larger-than-life Renaissance monarchs, one from each side of the Channel, while Carina from Carina Okula captures Paris’ charming façades with her photographer’s eye before they disappear!

The Renaissance Supermen

by Days on the Claise, an Australian living in the south of the Loire Valley, writing about restoring an old house and the area and its history.

This portrait of Francois I at Chambord makes it clear to those of us who concentrated on English history at school and barely skimmed over the French that he is an exact contemporary of Henry VIII of England. (It helps of course to have done some costume or art history in the meantime too.) The two men were born within a few years of one another and died the same year. Neither were the expected heir to the throne when they were born. Both were very big men, physically, for their time, being 6′ or more. Read more.

Rue View – 75003 Paris

by Carina Okula, an Australian photographer and rhildren’s craft creator living near Paris. She also has a blog.

Since we arrived in France twelve years ago, little by little, parts of Paris could be seen to be getting a makeover. Unused shop fronts would be taken over with new stores popping up and injecting life into previously vacant spaces. It was a good thing, and the cycle of life went on.

Recently though, the remodeling of the city has started to gather speed and move direction as the number of charming corner cafés, bistros, and boulangeries undergoing facelifts has increased.  Where once there were glorious mirrored panels and unique typography that housed the traditional establishments, modern lines of design are replacing those facades and interiors, and with them goes a part of history. Read more.

 

 

Banking in Australia When You Live Overseas

We don’t go to Australia all that often – only once every three years – but with the development of Internet banking, I thought it might be useful to have an account in Australia to avoid the hassle of international money transfers through my French bank and the cost of using a Visa card on holidays.

So I found a phone number for a well-known Australian bank and rang them. Within ten minutes, I had opened two linked accounts, one of which had an astonishing 6% interest rate. Certainly far above the 2.25% maximum I can get on my savings accounts in France. It seemed too good to be true.

I had some money transferred into one of the accounts from time to time for various reasons (if Leonardo had a bill to pay in France in euros, for example, I would pay it and he’d put the equivalent amount of dollars in my account), thus saving him an international transfer and giving me some savings for my next holiday in Australia. One day, I wanted to see how much was in the account. And that is when the problems started.

Until I went to the branch I had nominated in Parramatta and showed my ID, I could not obtain the Internet codes. I spoke to various people on the phone and was finally told that I could have my passport and signature verified by the Australian embassy and fax them through. Which I did, at great expense. However, I could still not obtain my codes and any further inquiries were ignored.

In the end, I decided to wait until I got to Australia in September, hoping that I wouldn’t die in the meantime and have my money go to the State! I waltzed into the bank thinking it would only take a few minutes. That was a misconception. I was asked for TWO Australian identity papers. Which I don’t have. I only have my passport. I have plenty of French ID – passport, ID card, driver’s licence, medical card, voting card – but not having lived in Australia for 37 years, I have no other Australian ID.

Nearly an hour and several phone calls later, at my insistence, my French passport was accepted as a second ID. To take money out, I needed a plastic card, but I couldn’t guarantee a postal address where I would be certain to receive the card while I was still in Australia. Tricky. However, I could take money out at the counter, with my Australian passport, at any branch in the country – for €2.50 a time. So much for saving money.

I then said casually, “I suppose this account really is getting 6% interest”. “Oh, no, that depends. Since you haven’t filed a tax number, there’s withholding tax. And you have to put 10 dollars in each month to get interest.” I was flabbergasted.   I asked if I could have a 12-month statement. No, I could only have the last 3 months. Now why hadn’t I been told all this when I opened the account?

I took out a large amount of money (no charge the first time!) and left the bank, angry and discouraged. Relationnel and I divided up the money between us and hoped we wouldn’t get mugged along the way. We were in Parramatta, after all.

Towards the end of our holiday, I went to see another branch on the Gold Coast, prepared to close the account and change banks. This time, the young man was much more cooperative. I was told that I could transfer money into the linked account then set up a monthly transfer of ten dollars so that the first account would be interest-bearing. With my plastic card, I would only pay 50 cents a time to take out money from the ATM. After several emails back and forth, I finally received a 12-month statement.

I can now consult my bank statement on-line, make transfers to other accounts, including international transfers, and receive interest!

But my advice, after all this, is to choose an international on-line bank that is especially geared towards expats and check all the ins and outs. You’ll avoid a lot of hassle. Banking rules are far too complicated for us lesser mortals!

Sunday’s Travel Photos – London

The last time we went to London, it was August, but the weather was not brilliant, as usual.  We stayed in Greenwich overlooking the Thames so most of my photos are understandably related to the river. The first time I went to London, in 1975, on my way to France, I adored it. It was like being on a Monopoly board or reading a Victorian novel. But then I went to live in Paris and London somehow lost its attraction. It has changed considerably since then and, except for the irrisistible Big Big, these photos reflect those changes.

Big Ben in all its finery
Once the London Eye, now the EDF Energy London Eye

The London Eye, or Millennium Wheel, was officially called the British Airways London Eye and then the Merlin Entertainments London Eye. Since 20 January 2011, its official name is the EDF Energy London Eye following a three-year sponsorship deal. I didn’t go up, even if it looks exciting!

The Tower Bridge

 

Olivers Wharf in Wapping

Oliver’s Wharf was built in 1869-70 in the Tudor gothic style to handle general cargo and, more especially, tea. Bought by developers in 1972, it was converted into twenty-three very expensive luxury flats.

On the banks of the Thames near Tower Bridge
Ducks and tricycles share the Thames

The Independant Wine Growers Fair in Paris

This is just a quick post to tell you what we just bought at the Salon des Vignerons Indépendants at Porte de Versailles in Paris today – open until 26th November from 10 am to 8 pm (and on Monday until 6 pm). Be prepared for crowds!

Last year, we bought sancerre, margaux, jurançon, vacquéras and quincy.

Domaine de la Rossignole – sancerre

This year, after eating our usual foie gras sandwhich, we went back to François Cherrier at Domaine de la Rossignole (particularly now that we have our own albeit delinquent nightingales) to buy sancerre for our spéciale oysters on Sunday, but took his Essentiel this time at €9.50 a bottle.

Domaine Jacques Rouzé – quincy

We also returned to Domain Jacques Rouzé for their excellent quincy, cuvée tradition, at € 7.20 a bottle, to have with ordinary oysters and scallops.

Domaine Pierre Adam – pinot gris

Domaine Pierre Adam from Ammerschwihr in Alsace, where we first tasted vin nouveau d’Alsace, won several prizes this year, in particular for their very aromatic Katzenstegel pinot gris at €13.60, a wonderful accompaniment for foie gras and Asian food, but I can recommend any of their wines: riesling (grands crus in particular), gewurtztraminer, etc.

Les Hauts de Caillevel – bergerac

A few years ago, we visited Sylvie Chevallier and MarcDucrocq at Les Hauts de Caillevel near Bergerac (Dordogne) and had a wonderful wine tasting. Their Terres Chaudes 2009 at €8.00 a bottle and Ebène 2010 at €13.00 a bottle have retained their quality over the years. The grape varieties are merlot, cabernet Franc and cabernet sauvignon.

Domaine du Grand Arc – corbières

We were rather hoping our minervois supplier, Domaine Malys-Anne, would be there but hadn’t received an invitation. They weren’t but we saw that Domaine du Grand Arc had received an award this year for their Six Terres Sienne so went to taste their wine. We settled on a corbières rouge 2010 Cuvée des Quarante at €7.60, containing the typical carignan grape (45%), grenache noir (35%) and syrah (20%).

All on the trolley!

So brave the crowds and enjoy yourself! And don’t forget your trolley.

Domaine de la Rossignole, rue de la Croix Michaud, 18300 Verdigny, Tel 02 48 79 34 93 cherrier@easynet.fr 
 
Domaine Jacques Rouzé, 18120 Quincy. Tel +33 248 513 561 rouze@terre-net.frhttp://www.jacques-rouze.com/english/swf/index.htm
 
Domaine Pierre Adam, 8 rue du Lieutenant Louis Mourier, 68770 Ammerschwihr, Tel 03 89 78 23 info@domaine-adam.com. http://www.domaine-adam.com
 
Les Hauts de Caillevel, 24240 Pomport. Tel 05 53 73 92 72.  contact@caillevel.fr. http://www.caillevel.fr/
 
Domaine du Grand Arc, Fabienne et Bruno SCHENCK, Le Devez, 11350 CUCUGNAN, Tel/Fax: 0468450103, domaine.grandarc@gmail.com, http://www.grand-arc.fr

Red Tape in France – Part I

It’s been one of those days. You know, the sort where no matter what you do, there’s always a problem.

Renovated urns on my balcony in the Palais Royal

I wake up, not to the birds in Blois, but to hammering on the balcony in Paris. After breakfast, I go to see what progress has been made. « It’ll soon be finished”, says worker #1. “Wonderful!”, I reply, getting my hopes up. “When?” “4th December”. My heart leaps! “You mean, there’ll be no morescaffolding then?” “No”, replies worker #2, dashing my hopes. “He just means the chiselling. The scaffolding won’t go until after Christmas.” Sigh.

Today’s the big day that I’m closing Leonardo’s company for him because he’s still in Australia. I start with the accountant, JJ, who’s in Vincennes in the eastern suburbs, about a half an hour away when the traffic’s good. I take a wrong turn at Bercy because I don’t understand what the Tom-Tom’s telling me what to do again. I eventually get there and have trouble parking. Of course. I finally find a spot with a parking meter.

Tax office in Nogent trying to brighten the taxpayers’ day

An hour later, I leave JJ’s for the tax office in Nogent, another 20 to 25 minutes away. I used to live around there but don’t recognise half the places in between so lose my way a bit. I’m driving the Volvo station wagon and it’s very unwieldly. In Nogent, I can’t park either. I have to go to an underground car park 20 minutes walk away. At least I’m getting some exercise.

At the tax office, I breeze upstairs to the “corporate” section, past the large queues in the personal income tax section. I hand over file n° 1 and am told there is something missing. I ring JJ who is very surprised but tells me to come back with all the documents including the archives. I manage to convince the man in the corporate section to take Leonardo’s personal declaration to avoid the daunting queue downstairs.

Bistrot in Nogent called “Au Petit Vin Blanc” but I had a glas of red

When I get outside, I phone JJ back and talk to one of his employees. She says that she personally looked after file n° 1 and she knows I have the missing paper somewhere. I sit down on a bench and go through the entire file, calmly and collectedly this time, and find the paper. I go back upstairs and hand it over. It seems Leonardo will be getting some VAT back so I give them my bank details and hand over Leonardo’s scanned handwritten proxy. They don’t realise it’s a scan and not an original and make a photocopy. Relief.

Cream caramel with unnecessary chantilly cream – but I ate it anyway.

Now that I don’t have to go back to see JJ, I decide to talk to someone about Leonardo’s personal declaration, which is a few months late because he couldn’t contact them from Australia, but it’s ten to twelve and they’re closing for lunch. I try insisting but it doesn’t work. I find myself a little bistro with WIFI and have a blanquette de veau, a crème caramel, a glass of bordeaux (I can tell you, I need it!) and a coffee. All for 19 euros.

I arrive at the tax office 10 minutes early and there are already three other people waiting. Fortunately, I get to see someone straight away. The woman is very understanding and we get it all sorted out. Leonardo won’t even have to pay a late fine. Relief again.

Drab tax office in Saint Maur les Fosses

Next stop is the tax office at Saint Maur, another 20 minutes by car, where I have to register the minutes of the annual general meeting during which it was decided to close his one-man company. A fictive AGM as you can imagine. It’s a drab building in a pretty leafy suburb with no parking. Of course. I finally find a spot miles away and, once again, when I arrive at the tax office, I breeze up to the third floor. There’s no one there but after a while, an employee appears and I’m able to see the appropriate person and hand over file n° 2 (plus 413 euros).

Typical house in Saint Maur near the drab tax office

Now back to Paris for the next step. But I’m sure you’re as exhausted and as bored as me, so I’ll write the next episode on Tuesday!

Cappuccino Progress!!!

When the special stainless steel milk foaming jug arrived by mail, my heart sank. It looked much smaller than any of the ones in the videos. But in the meantime, I’d watched a few more and one by The Caffee Society seemed to hold the key. He didn’t mention a particular sort of milk or anything like that but explained what was actually going on.

How to froth milk with a steam wand – Barista Tips with Paul Meilke Janney from the Caffé Society.

He said that there are two steps to foaming. First, you have to put air into the milk by putting the wand just under the surface, slowing lowering as the foam increases. It makes a characteristic “tst, tst, tst”. Then at about 40°C, when it starts getting warm, you go an inch deeper for texturing, which is the second step. It means getting the milk going in a sort of whirlwind. When that’s happening, it will go all quiet and will look shiny. When it starts getting hot (about 65°C), you remove it.

Large jug from Ikea

Another video had suggested using a large jug and quite a lot of milk so that a learner would have the time to get it all going. The jug and milk have to be very cold.That seemed sensible so I used a litre jug from Ikea that was the wrong shape (wider at the top) but that turned out to work really well. I also found a couple of bottles of UHT milk whose use-by date was July so I didn’t feel so bad about wasting all that milk.

Foamy creamy milk

Would you believe that I started to get it right the very first time. Since the jug was deep, it didn’t matter if milk spurted all over the place. So I tried different wand heights until I could feel the wand was in the right place. The idea is to hold the wand away from the side a little bit. The Caffee Society says it has to be at 45° but my wand is straight and tipping the jug doesn’t change the slope of the wand (although I thought it would until Relationnel told me otherwise!).

Too many bubbles

Then when the milk gets a bit frothy, you have to make sure the wand creates a sort of sucking effect and you can see the milk swirling around and the wand looks as though it’s sucking in milk. Maybe that’s what my brother meant when he said the secret was to “do the kiss”.

Our espresso machine all ready to go

You then have to make sure you don’t let it boil or there’ll be bubbles on top and not just creamy foam. The first part is very fast while the second part takes a bit longer. Once you’ve finished, you bang and swirl the jug a few times to get rid of the surface bubbles and mix the bottom milk into the fam. I haven’t discovered yet whether all the milk is supposed to go thick and creamy or just the top half.

Two smooth but uninteresting cappuccinos

I can now achieve the same result using the little jug, though I still have some liquid milk at the bottom. But the consistency is right so I’m happy. I haven’t managed to make a butterfly, or even a little heart yet, but I will keep trying! By the way, I can foam the milk pretty well with the cheap-O espresso maker as well :).

I have not noticed any real difference betwwen using fresh or UHT milk, full fat or skim. I’m going to stick to demi-écremé UHT because it’s the easiest to buy and store.

My small jug and “demi-écremé” milk

In the meantime, Relationnel has mastered the espresso making which is really just a question of the right amount of coffee. I used to just guess, but if I use the special coffee measuring spoon, it works perfectly. I don’t know why I didn’t think of it earlier!

Thick foamy milk, just the way I like it

When I’ve got it perfect and can rival barista Dritan Alsela at the Bazzar Caffe in Dusseldorf, I’ll make the ultimate cappuccino video for dummies.

Two thumbs up for sign language cafe in Paris, Café Signes – The Bouchons of Lyon – Chandelle versus Bougie: A Brief History of Candles

It’s amazing how quickly Wednesday comes round again! This week’s bloggers’ round-up starts with two interesting restaurants. Mary Kay from Out and About in Paris takes us to Café Signes where sign language is the main means of communication, while fellow Australian Wendy Hollands from Le Franco Phoney introduces us to the “bouchon” in Lyon, the food capital of France. Stephanie, the Llamalady from Blog in France takes us on a different adventure with a history of candles.

Two thumbs up for sign language cafe in Paris, Café Signes

by Mary Kay from Out and About in Paris, an American by birth, Swiss by marriage, resident of Paris with a Navigo Pass for the metro that she feels compelled to use.

Ordering lunch or a cup of coffee in a country where you don’t speak the language can occasionally feel like a daunting task. One restaurant in Paris offers an easy solution because each of their menus has pictures of all the signs needed to communicate an order. If you’re thirsty and would like something to drink, simply make a fist with the fingers of your right hand, extend your thumb and raise your hand towards your mouth. But don’t be surprised if your waiter responds with rapid hand gestures because Café Signes is operated by a mixture of non-hearing and hearing staff. Read more.

The Bouchons of Lyon

by Wendy Hollands from Le Franco Phoney, an Australian who writes about all things French in La Clusaz, Annecy and Haute Savoie as seen by an outsider ...

Lyon is the food capital of France, and part of the reason for that is bouchon restaurants. A bouchon is a traditional Lyonnaise restaurant, usually family-run, serving traditional dishes such as tripe, brains and tête de veau (head of a calf). Pictured is the interior of one such restaurant in Lyon, Le Bouchon des Carnivores. Some might find it amusing that a vegetarian ends up eating at a French restaurant for carnivores, and indeed, my party of four thought it hilarious, but I had the last laugh. But let me rewind. Read more.

Chandelle versus Bougie: A Brief History of Candles

by Stephanie, the Llamalady, from Blog in France, an Irish llama and alpaca breeder living in the centre of France, who also runs a carp fishery and a holiday gite.

What is it about winter nights and candles? I’ve been having candlelit baths (known as spooky baths in the Dagg household) for about a month now. They’re wonderful! Candles feel cosy and relaxing but I’d never think of lighting one in summer, even late when it is dark.

Candles have been around in various forms since the Chinese Qin Dynasty in 300 BC. Yup, the Chinese got there first as usual and used whale fat. Beeswax came in about rather later. Read more.

The Big Fireplace Operation – Stage 2

To the untrained eye, the current state of the fireplace may not seem any different from the last time I posted. However, another 5 days’ work put has been been into it!

The fireplace today

Now fireplaces are more complicated today than there were in the past for a very simple reason. Fires need air which used to be supplied by draughts from windows and doors. With the invention of double glazing and airtight seals around doors, there’s nowhere for the air to come in. So the fire smokes. The remedy – adding an air intake at the back of the fireplace – is not quite so simple in an old house with 70 cm walls.

First hole drilled through wall

However, Relationnel already has wall-drilling experience from installing the washing machine which used to empty out into the downstairs shower, so he attacked the wall with great gusto. It now has the necessary air intakes though it took two operations. The other thing you need in a chimney today is a hatch affair called a trappe in French. I don’t what it’s called in English.

Relationnel with his soldering gear

Its aim is to seal up the chimney when you’re not using the fire and to regulate the air flow when you’re using it. Since our four-hundred year old chimney is not at all standard, Relationnel had to make the trappes (three of them because of the width of the chimney and the fact that he’s doing this single-handed). This involved a lot of cutting and soldering of frames and plates that caused a couple of black-outs.

Looking up at the frame of the trappe

Once the trappes were in place they needed painting with special, ultra-sticky fire-resistant black paint. This is where I contributed my savoir-faire from painting the front gate this summer. It was a good thing that I had a throw-away overall with a hood or I’d have had to cut my hair afterwards. As it was, my rubber gloves kept sticking to the paint jar. But I did a wonderful job while Relationnel got on with some more skilled labour.

Me about to paint the trappe in my XL overalls

The next step was to decide on the design of the sole or hearth. Currently, there is just tiling which obviously isn’t ideal. I immediately rejected the idea of a metal plate as being inesthétique. We’ve inherited some otherwise very expensive refractory bricks from the Previous Owner but there are all shapes and sizes. Six reasonably ugly air vents also have to be incorporated somewhere so Relationnel lugged up the bricks and we set to work.

Designing the hearth with refractory bricks

After some slight initial friction due to my total ignorance of how these things work, we found a pattern we both agreed on. The whole thing will be raised to a total of 18 cm and despite appearances the finished result will be at the same height and those little holes will be filled in with half bricks. There’ll be an air vent on each side and the others vents will be in the thickness of the sole which will be entirely surrounded with an oak frame like our bedroom fireplace.

Large trappe before painting

We then moved onto the next stage, to which I contributed with slightly less efficiency, though I was very good as sorting the big nails from the little nails. Not that I really understood why they were mixed up anyway. I’m sure they should be in separate compartments. At the end, my fingers were covered with a sort of grey metal dust.

We had to attach a sheet of chicken wire to the back of the fireplace which is made of an assortment of materials including totally nail-resistant stone, crumbly wattle-and-daub, bricks and mortar. My preference goes to the mortar. You’re supposed to attach the chicken wire by driving nails halfway in, then banging their heads over to one side. Yes, well.

I was rather slow because I didn’t want to accidentally hammer my thumb. I did, however, manage to acquire a certain technique with the wattle-and-daub and mortar and Relationnel was pleased with the result.

He’s gone back to Paris now so I don’t know when we’ll be able to resume the work. The next stage is covering the chicken wire with a thick layer of refractory mortar, to which I shall also be contributing. I’ll be wearing shoe covers as well, I’d say.

No news from Mr PPO, by the way.

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