PANIC

Well there seems to be panic amongst the locals relying on snow for their income this year as we've had none, and usually are drowning in the stuff by this time.  Austria, Italy and Switzerland are exactly the same.  I'm sure once it arrives everyone will be moaning and awaiting spring again.  I seem to be feeling the cold more this year, I suppose I was euphoric last year at arriving and having a white Christmas I didn't notice, now it's a different story.  I am happy there is no snow for now - ssshhhhh don't tell the kids I said that they can't wait.

Going for a walk on Sunday, you can see the weather, just lovely.  It's about -6C in the mornings and 7C in the day, although yesterday it went up to 15C.   Samuel had spotted the snow guns working on the slopes so he begged to go lugging, so being the good parents that we are off we went.  Quiet nice, usually we pull them on sledges, this time they took their bikes.  Much easier.

These are called pelle, they are great because the fit in your backpack so you can take them anywhere, tricky for an adult with a larger backside and less agility because you have to lift your legs - a killer on your stomach muscles, but the kids seem to have it licked.

LE ROSTACHON

Well we decided to go out for lunch today with a friend of ours who said he'd found a little gem of a restaurant and boy was he right.  If the food was not good it wouldn't have mattered because the view of the Mont Blanc was incredible but the food was just as good as the view so it was perfect.  We sat outside 5C but the sun was warm and we had a tartiflette each - potatoes and bacon cooked in Savoie white wine and drowned in Reblechon (cheese). mmmmmmmm

 Seb and Manu suntanning

 Mont Blanc in all its splendour

The complete view

 Just a little pate, saucisson and Jambon sec to share for starters

 That's my Pelle it's called, and it's one each - steaming hot and cheesy, you are meant to eat this after hiking up to the restaurant and then snowshoe it down to work it off but ALAS no snow, what a shame.

Dessert and I was beaten couldn't eat it so my better half helped out of course........

 Manu tucking in

The happy couple

I had to include this, this is one of two chalets on one property, currently for sale at the generous price of 60 million euros.  Yip you heard correctly, it is the most expensive property in Megeve, owned by a Russian.  Imagine the commison on the sale you wouldn't have to work again.  Doesn't look so impressive from outside but it's whats inside that counts.

And finally to end the day I fetched the kids and took them for a walk to rid my thighs of cheese mainly, but the snow guns have been running all morning and we have a little mound of snow building on the Piste.  Still no snow here, but it's -6C every morning and a max of 8C in the day so it's cool, just not enough humidity to snow.  I'm sure its coming.

 Ben rolling down the mound this evening, it was only 5pm already dark.

The snow gun, it sprays a fine spray of water and the air freezes it into snow. 

COFFEE DATE

So today on dropping the kids off at school, it was -5C by the way, I was invited by my friend Caroline to coffee at the local restaurant.  The only one open in November because the whole town is closed and resting before ski season.  So I entered the bar and was met by 10 women and 1 man.  It went ok, I speak pretty good French now so it wasn't that but the locals here, and most of them aren't even born here, do not speak to foreigners, but I felt uncomfortable anyway.  The man was particularly rude then I found out he was from Paris so that goes without saying.  It takes a lot to move to a foreign country, speak there language, respect their ways but maybe it takes alot for them to accept a foreigner moving in on their turf, feels that way I must say.

Coffee in France usually costs between 1 and 3 euros and you require about 3 if you are from anywhere else other than Europe.  It is tiny, bitter, very dark, and has a fabulous mousse on the top, it tastes decadent and delicious and I urge you to drink it black even if you need sugar, milk spoils the whole cafe thing.  You won't catch the French walking around with a travell mug of coffee or even drinking out of a mug, NOPE the older and cracked the cup the better. 

ARMISTICE DAY

Rememberance day today so no school, but we were asked by the principal to pay our respects at the church with the rest of the school.  So off we marched.  It was such a beautiful morning, blazing sunshine, we were all over dressed and started removing scarves and jackets.  I am surprised at how many names I recognised on the war memorial, sir names belonging to kids at school, families that go way back.  The youngest was 21 the oldest 41. 

 Small crowd but Praz is not a big place.

 Sam at the end of the group with his French flag.

It appears by the state of the woods that Autumn has come and gone leaving bare trees and a very low running river.

THE SWEDISH LOG CANDLE

Yesterday we went for lunch to our friend who happens to be the buttler for Baron de Rothschild.  He owns most of Megeve and has this enormous Chalet on the top which is where Seb lives - our friend.  We had a fab day consumed too much wine and walked out on our knees after eating a cheese fondue.  MMMMmmmmm. 

He was showing us the latest thing done by the gardners and that is the Swedish Log Candle.  It's a log that is cut placed up right and has a star cut into it.  Then they are placed around the chalet - in the snow because they make a mess, and then lit at night.  They are so brilliant I have never seen them before so I copied this article below so you could see what I was talking about.

The Swedish Log Candle

Published On Saturday, May 22, 2010 By Ken. Under: Bushcraft, Firecraft. Tags: Bushcraft, Campfire, Chainsaw, Cooking, Fire, Firecraft, Log  

A couple of weeks ago I was a vender at a local Faire. One of the benefits is that you get to meet interesting folks who share a wealth of wisdom from their experiences. One particular item was the Swedish Log Candle which was news to me. Of course, any topic with fire interests me because firecraft is my specialty. In this case, it’s not a fire making method, but more akin to a campfire method. It all begins with a seasoned log and a chainsaw.
First, stand the log upright and begin to cut downward using 4 overlapping cuts in the same way that you would cut a pie, creating 8 equal triangles. Each cut can be made as low as 4 inches from the bottom. Some suggest that you can use the chainsaw blade tip to cut slightly lower at the junction of cuts, thus creating a shallow well at the bottom.
Next, you need an accelerate such as kerosene, lamp oil, or lighter fluid to use as a fire starter or primer. Because I’ve already used my chainsaw, I also have the accompanying mixed gasoline, which works very nicely. Just pour the fluid down the middle of the cuts, wetting each wedge tip in the process, then let it soak for a minute or so. Be sure not to stand over the log when you light it, but stay off to the side, lighting it with an outstretched hand.
After a slight “poof” of flame, the fire slowly begins to grow, starting slender then broadening outward. The edge of the wedge acts as kindling which sustains the process. As with all campfires, the quality and type of wood will determine the speed and brightness of the flame along with the duration of burn time. With appropriate cookware and suspension, this could be used for cooking, or with supervision and safe surroundings, it could be used decoratively at your next event. In any case, it’s a fun experience and well worth the time and effort to make.

TWO FUN LINKS TO WATCH THE SWEDISH CANDLE LOG IN ACTION

http://www.youtube.com/watch?v=wEHSJftQ9Vg&feature=related

http://www.youtube.com/watch?v=TvKI90zvR9I&feature=related

THE REST OF THE HOLIDAY

AUNTY BERNIE COMES TO VISIT.............

My friend from primary school came to visit with her partner last week and it was a flying visit at that.  She was in Zurich and so drove here and spent two short nights.  It was great to see her and Mellisa though and we ate all the local foods, drank the local wines and then sent them on their journey again.

ROAD TRIP..................

After that it was a very short visit with a very long road trip to Brittany.  It took 10 hours to get there but we did it in two stages coming home.  Manu's best friend, David, has been very ill with Cancer so we went to catch up with him and Grandmere and Grandpere of course.  Manu's Grandmother is 92 and was thrilled to see us all as were we.

Of course we did all the things we love to do in Brittany like visit the market and eat Oysters and drink cider.  The market in Rennes is the second biggest in France and so takes a while to get round.  They make fabulous gallettes (buckwheat flour) which you eat filled with cheese, piping hot and with butter running down your arms, all well worth it.

Look at that seafood O my gosh.

Mmmmmm crepes with Nutella.

Then it was off to have a coffee with Manu's Aunt and Uncle, yip we never stopped.

Then it was off to Manu's cousin, Regis, and his cider farm.  For the first time in Brittany the Cider farmers had an open house.  It was busy and we spent the day drinking cider, apple juice for the kids, eating apple fritters, apple crepes, and socializing.  Great fun.

 Those are all the apples behind the kids for the cider

 This is like a puree of apple that is cooked on a low heat for 20 hours resulting in a paste of concentrated apple spread.  Very strong but nice.

 Best apple fritters

 Manu with his mom getting pickled on the cider

 Manu's cousin Regis, the farm is a family affair with his parents semi-retired now and his sister and wife also involved. They have 3000 clients though so it's a thriving business.

Apple juice

 Roast pig for an evening function they were catering for.

The apple orchid.

The Sunday was family day with a roast chicken from Pierrett's friend Michel, it is the size of a turkey this bird and super tasty.  Neighbours Pierre and Jeanne came round for drinks and then lunch with Meme, Manu's grandmother, then a walk to walk of the heafty lunch.

 The neighbours

 The Chicken and Manu under instruction
 Meme

And if that wasn't all enough Oysters for dinner.  Gosh we ate like kings for the weekend.

Monday we left Sam and Ben with the grandparents and headed off for Vendee, about an hour from Nantes to see Manu's friend David.  We had a great day and I'm happy to report David is on the mend slowly but surley, it's been a long road.

And that as they say is history.  Now back home, kids went back to school today and it looks like our cold, wet weather is heading this way.  Six weeks till the next break in the meantime, homework, cutting wood, making soup, speech therapy and jujitsu.  Shew tierd just thinking about it.