Mini Mag May

SIMPLY LIVING FRANCE

Simply Living France SIMPLY LIVING

Contents

FREE

PAGE 1

FRANCE For The Community By The Community, Home & Abroad

A Heart Felt Thanks and A Fond Farewell Over 45 pages of Spring Treats

Inside Spring recipes Renovations Le Mans Madame Bucket How things change and so much more ISSUE 2 MINI-MAG

May 2022 FREE

FOR THE LOVE OF FRANCE WORLDWIDE

Month Year | Issue 6

Welcome Contents

SIMPLY LIVING FRANCE

PAGE 2

Our marvellous May Mini Magazine has landed!

“Read all about it “ Yet again, the Team have excelled themselves with so many fantastic articles for you to read, so pour a glass of wine, or a mug of your favourite tea or coffee and relax.

But sadly this is, pause to stifle sobs, our last edition. Yes, this is a wrap!

After an awful lot of soul searching and gnashing of teeth, the decision has been very reluctantly made to draw this chapter to it’s final conclusion.

We have all had lots of fun dipping our toes into the hugely exciting world of magazine writing and publishing, but it has come at a cost. Not just a financial cost but also a cost to our personal lives, physical and mental health. BUT and it’s a very big but, we will continue to communicate with you all through blogging and through our groups to spread the word, knowledge and fun that we always have.

The website will return to being a blog spot for our writers.

So for the very last time, I give you: Our focus this month is on saving energy and busting that budget. We all need to spend our hard-earned euros carefully and stretch them as far as we can. Read about our ideas for reducing food waste, drop the temperature on your fridge to keep food fresher for longer.

Fancy travelling in the post covid world? Read our tips.

Michelle Fullbrook asks, “Does your kitchen need a makeover?” Mine certainly benefited from one a few years ago.

Country gardens are bursting into loveliness all around us, see what Clare Hill has to say.

Pam Gagiano asks the question “ice or no ice?” Not a fan of too much ice myself as I much prefer to chill the wine or spirits first.

Our much-loved Reg Crowder shines his unique spotlight on Brest, the city invented by Cardinal Richelieu.

Our resident foodie, Philippa Gratton, highlights some vegetarian options and a scrumptious dessert I could go on but would rather you found out for yourselves exactly what we have in store.

From the A team and I, happy reading, we will miss the magazine but onwards and upwards and as our beloved Donna says: Gumption!

Love Di x

Simply Living France, Company Reg:- 13738420 contactus@simplylivingfrance.com

SIMPLY LIVING FRANCE SIMPLY LIVING FRANCE

Contents

Contents

May 2022

Lifestyle 6 8 10 11 12 14 15 16 18 20

Focus on... La Charente Spotlight on Le Mans Spotlight on Corsica 1st May Tradition How things changer How to sayYes On ya bike Madame Bouqet The Hotel Inspector All That Glitters

22 24 26 28 30 32

Clare’s French country diary Reducing food waste Budget and Energy busting meals Its time to conserve A day in a life Renovation project

PAGE 3

Donna Jones Holland Editor in Chief

Tia Malcolm Editor

Home & Garden

Food & Drink 36 38 40 41 47 48 49 50

Eating Raw The perfect glass Ice... Oui ou Non Cocktail hour Frittata with Asparagus Stuffed fillet of pork Cherry Clafoutis Spring is here

P11

P15

P24

P32

P38

P51

Health 51

Hay fever season

Business 52

Travel on a budget

This Month Contributors

Alex Dru Clare Hill Di Phillips Juels Smith Michele Thornes Pam Gagiano Philippa Gratton Rebecca Claridge Simon Kellow-Bingham

Thank

What an amazing adventure Of course I am sad that this will writing and editing this magabe the final issue of Simply Living zine has been! I’ve really loved France. However, I fully understand every minute of working with the realities of business. I have been the writing team and of course in positions where hard decisions with Tia the designer. Thank you had to be made. I understand how Tia. Thank you team! Oh and I painful it can be to close the doors mustn’t forget to thank Bev, who proof reads the of a venture after putting blood, sweat and tears into it. magazine in the background! Thank you all!

However, I want to take a moment to say that Donna Jones Holland and Tia Malcolm are world-class professionals in Thank you to all of you that supported this trial publishing. I consider it an honor and a privilege to have venture, we appreciate you! We may be back in the had the opportunity to work with them. If they launch future, but for now we look forward to seeing you all any new ventures in the future I hope I will be given the when the website is revamped, possibly with a new chance to support them. name to boot?

Reg Crowder, Brittany, France It is our hope that the writers continue to support our Email: reg.crowder@gmail.com community by adding their monthly articles to the It has been a pleasure and a source website instead. of pride to be associated with such an amazing publication I would be I’m also very much looking forward to hearing more interested in being part of any future of what the Hotel Inspector has to say and of course I website transition, if viable, but most always look forward to reading Madame B’s column, of all I would like to wish you the she’s utterly incorrigible! very best of luck and success in all your future ventures.

It’s bye for now!

Simon Kellow Bingham https://www.hearourvoicellc.com/simon-kellow-bingham Donna x AU REVOIR where to start, or end.........?

All parties have to come to an end, not that that makes it easier to say goodbye. I have really enjoyed my retirement foray into writing and especially all the fantastic people I have met along the way.

What fun this short journey with you this has been. We were half way through the Bordeaux region when it was decided to put all on hold. Sad? Indeed.......But excitéd for the future too. I sincèrely hope that a small light and a smidgen of enthusiam was However for those who have enjoyed the journey you ignited in each of you to persue your own journey of can still catch me and many other like minded folk on discovery in the fabulous wine lands of la belle France. I our groups France Unwrapped and also Kitchen for one am not going to stop here and am really enjoying Unwrapped, hope to see you there, so it’s not ‘goodbye’ the wonderful gems we are coming across on this trip. I more ‘until next time. am continuing with my discoveries and committing it all to paper and will from time to time put it on our FB page Diana Phillips XX KItchen Unwrapped. With this I wish you all wonderful times ahead and remercie à tous et toute. A bientôt !

Pam Gagiano X

k You

Thank you to the wonderful team behind the magazine, who have worked so hard to put this together. I am very grateful to have been given the opportunity to work on this magazine, it’s not something I have ever thought I would be doing as I have always doubted myself. It has certainly given me a lot more confidence in my abilities and I hope to continue to write. I wish all the other contributors and the team every success in the future.

Rebecca Claridge x Wow, short but oh so sweet! I truly have enjoyed writing for this awesome magazine. I hope to carry on with a menopause blog, as writing about it has not only helped me but ladies local to me, I hope you benefited from it too (man or woman, husband/wife/partner/significant other. What a team of people we brought together and I hope to continue the friendships I have made, into the future, whatever it holds, “Big M out” xx Kirsty-Anne Bissell

What a fantastic experience this has been for me. First, I want to thank Donna personally for sticking by me and encouraging me to follow this path, which I have truly loved. Second, I want to thank all the contributors; the magazine could not have bloomed to where it did without your well-written pieces.

Thank you to everyone who has supported us in the venture, and I wish all of our readers happy reading of our last issue. Without your support, we would not have been able to produce so many outstanding issues.

Here’s to the next chapter, wherever it takes us, and maybe one day in the future, we will be able to do it again.

Love and gumption!

Tia X

It’s been such fun sharing my adventures,culinary and otherwise.

Thank you Simply Living Magazine for giving me that opportunity and I hope you’ve enjoyed reading as much as I’ve enjoyed writing about them.

I came to France expecting many things, but certainly didn’t expect to be asked if I’d like my own Philippa Gratton X column in a magazine! Not one to turn away from a new experience, I have thoroughly enjoyed the challenge and am extremely I have thoroughly enjoyed writing these grateful for the beautiful presentation of my tentative pieces that perhaps have provided emergence into the world of print. Thanks to the team inspiration. Its been a fabulous journey at Simply French Living Magazine for reaching out and and my grateful thanks to Donna and supporting my humble endeavours.

Tia for both the opportunity and importantly bringing the magazine to Michelle Fullbrook life. Friends made along the way are The Painted Pearl invaluable. My journey will continue with blogs so stay tuned.

Many thanks Jules Xx

Lifestyle

SIMPLY LIVING FRANCE

PAGE 6

Focus on……. La Charente

Many a debate has been had about this in my university classrooms where students come from all over France. Others include Les droles or drolesses for les enfants, une poche for un sac and les cagouille instead of les escargots.

The main towns are Angouleme and Cognac with the former built high on a hill overlooking the Charente River and the latter being known for, of course, making the famous drink Cognac, and the less famous drink Pineau.

In July 2006 my parents fulfilled their lifelong dream of moving to France to run a gites business. As a family we had holidayed in France all our lives, Alpe d’huez at Easter for skiing, and for the summer holidays places like Sainte Maxime, Nice, Aix-en-Provence, Riberac, Cahors. Never the Charente! My parents chose to move to the Charente because the climate was steady, not too hot in summer and not too cold in winter. Also, there were not as many English as in the Dordogne. After working for 10 years as a Conference and Banqueting Manager in 5-star hotels in Manchester, the 28-year-old me decided to tag along with them for a change of lifestyle!

La Charente is located in the South West of France in the region of Nouvelle Aquitaine.

It has an area of 5.956 km2 and a population of around 350,000 people. Locals are called Charentais or Charentaise, easily recognised by their special vocabulary! Yes! We have words that many other French people don’t use, the most famous one being Chocolatine for Pain au Chocolat.

The Charente countryside is dominated by the growing of vines for making Cognac, with some wheat, corn and sunflower fields dotted about too.

Les Charentais are extremely welcoming, once you have won them over that is! Not many villagers speak English so some effort with the language is essential should you want to integrate life here.

However, once you have done this the feeling of community is second to none.

Our elderly French neighbours have become huge fans of Halloween and buy sweets for our son and nephews to go Trick or Treating every year.

Lifestyle

SIMPLY LIVING FRANCE

My parents had only French friends for the 10 years that they lived here, friends that they still see today when they come to visit or indeed when these friends visit them now that they are back in England.

However, when planning or attending an event we must remember the Charentais quart d’heure which means they will be 15 minutes late! Not so good when you’re a teacher and your students do this every morning.

There’s plenty to see and do here, swimming in rivers, beautiful old charming Charentais houses, beautiful scenery, many churches and chateaus to explore, local markets to practice your French and excellent restaurants to eat at including 4 with Michelin stars. Even just taking a walk around our village the wildlife and scenery we see is still amazing to this once city girl! Kestrels, Kites, deer, wild boar to name a few, and of course we can judge the seasons by hearing the Cranes flying overhead on their way to warmer places for the winter and the joy when they return which means spring is here.

Living here means experiencing things in life that I could never have imagined back in Manchester. Having a dog, cats, chickens, geese and a pig, growing all our own vegetables, mowing the grass with a sit on mower, chopping wood for the wood burner, eating snails and oysters, having a bilingual

PAGE 7

family and being fluent in French – especially when I think back to my what my A’Level French teacher thought of my French!

As I am sure you have guessed by now I have made La Charente my home for life. Of course, it helps that I married un Charentais, although he is half English so I had a slight head start!

I really couldn’t imagine living anywhere else.

Alex

Charente Sunset

Springtime in the Charente

Lifestyle

SIMPLY LIVING FRANCE

PAGE 8

Spotlight on Le Mans By Simon Kell Its not all about motor racing at Le Mans, well, perhaps just a little bit, but there is plenty more to see in this surprising city.

We like to park on the outskirts and ride a tram into the centre of town, past the older suburbs and in through the Gallo-Roman ramparts that encircle heart of this medieval metropolis. Some significant buildings and narrow lanes remain, but a new wave of modern architecture has swept away ruins of the past.

There is a wellpreserved section of the old town, the Cité Plantagenêt, with narrow alleyways linking old and new, with public squares and parks.

Sometimes the transitions work, other times its as if you have stepped through a portal from one century into another.

But everywhere Le Mans looks like a city that is building on its past and always looking forward.

If you want a look back at how far the citizens have come, then visit the Musée Carré Plantagenêt and you can see just how long people have lived on the banks of the river Sarthe at Le Mans. The museum’s galleries take you back in time to prehistory and the builders of megaliths and dolmens, through the Roman Empire to the modern day.

Nearby there are the remains of the medieval ramparts. They tower above the riverside. Some still serve as foundations for buildings as spectacular as the Cathédrale de Saint-Julien de Mans.

Lifestyle

SIMPLY LIVING FRANCE

PAGE 9

low-Bingham Saint Julien was the city’s first bishop, establishing the church in the region early in the fourth century. The cathedral was started in the sixth century and is one of the largest in France with impressive stained glass and ceiling frescoes.

Today Le Mans sprawls across a wide area, encircled by a Periphique which gives easy access to all the city has to offer, including the two racetracks and the motor museum.

Enthusiasts will already know of the links with motorsport, the first Grand Prix race taking place in 1903, and next year will see the 100th anniversary of the world-famous 24-hour endurance race.

which are shut down during the 24-hour race in June. The roads are closed just hours before the first practice sessions begin, and then reopened as soon as the final lap has finished.

The purpose-built motor museum is open every day except for Christmas and New Year’s Day and there is the opportunity for behind the scenes guided tours. It is The Bugatti Circuit accessible via the city’s tram and bus is a permanent network. It is also fifteen minutes from the racetrack and is nearby Le Mans Aerodrome if you are visitused for ing in your vintage Tiger Moth. motorcycle racing The old and the new sit side by side in Le amongst other motorsport events. Mans with traditional creperies and Asian noodle bars cohabiting happily on the same The Circuit de la Sarthe shares part of the street, and comfortably outnumbered by the Bugatti Circuit and also public roads, chocolatiers.

Contents Lifestyle

SIMPLY LIVING FRANCE SIMPLY LIVING FRANCE

PAGE 10

Spotlight on Bonifacio

By Simon Kellow-Bingham Located on the Southernmost tip of the French Mediterranean island of Corsica is the historic clifftop city of Bonifacio. Perched precariously some seventy metres above sea level the city’s houses look ready to plunge into the straits below where the waves have undercut the limestone rock. It sits on a promontory, protecting a picturesque fjord-like natural harbour.

The narrow streets of the old town are garlanded with washing lines and everywhere you look there are stone gutters that criss-cross from house to house. These gutters were designed to take precious rainwater and deliver it to a series of cisterns so that there would be adequate supplies of water in case of siege.

Everywhere you go there are spectacular views out to sea across the Straits of Bonifacio. There are fantastic boat trips to explore the watery caves carved from the limestone cliffs. Seagulls will chase the tourist boats and will happily eat your croissant from the palm of your hand while in flight. The water is clear as crystal too which means that all the island’s underwater wildlife will be on display, from shimmering silver fish to purple anemones.

As you might expect, the seafood restaurants of Bonifacio are quite spectacular, but you can also get a terrific steak, and the pizza, well all I can say is that you will never forget a pizza made for you in Bonifacio. My wife had roast chicken in the U Castille restaurant here more than fifteen years ago and it remains a benchmark dish to this day!

Another local speciality is a delicious honey cake made with chestnut flour. The trees thrive on the arid lower slopes of this mountainous, rocky island. The Corsicans also make their own ‘Corsica Cola’, and you will quickly make friends with the waiters if you ask for it by name over the better-known brands.

After a delicious ‘bon repas’ in the old town, a walk to the citadel might be in order, or perhaps, if you have the legs for it, a visit to the King of Aragon’s staircase? It is said that the 187 steps were hewn out of the cliff face in one night by King Alfonso’s soldiers during a siege in 1420. Today, thankfully, there is a handrail to cling to during your descent from the clifftop.

Not far away there are some of the best beaches in the Mediterranean, Palombaggia is a favourite, but the best has to be Rondinaria, set in its own bay with white sand and clear blue water, it can rival any Caribbean destination. Fly to Southern Corsica via Figari Airport or arrive by Ferry to Ajaccio in the West or Bastia in the North of the island.

My book, The Legend of Zonza, set in Bonifacio and the surrounding landscape is a celebration of Corsica and traditional French and Italian folktales and will be available from all good bookstores this summer.

Recommended for children of all ages!

Simon Kellow-Bingham | Hear Our Voice (hearourvoicellc.com)

Lifestyle Contents

SIMPLY LIVING FRANCE SIMPLY LIVING FRANCE

PAGE 11

1st of May & the Mugeut Tradition

W

ith spring definitely springing, coming alive with scented blooms, new born animals and way too much rain, as well as an unusual amount of frost this year, it’s all going on! What joy. It’s finally bank holiday season!

Here in France, May Day is a bank holiday that dates back to the 16th century. Fête du Muguet (lily of the valley). Legends say that King Charles IX was given one as a good luck charm and from then on, he gave the pretty little flowers to all the ladies as a sign for good luck and happiness. It was also said that if there are sprigs of the flowers hanging on the corner of a door, there would be a marriage that year. This wasn’t actually given a permanent date until 1936, when it became associated with Labour Day. The date 1st of May was adopted as Fête du Travail et des Travailleurs in 1889, in memory of the Bostonians, who died in the Chicago riots while they were demonstrating for the right to an eight-hour day.

In Paris during 1890, a demonstration took place in which workers wore a red triangle on their buttonholes, symbolising the division of working life into three equal parts, work, rest and leisure. The red triangle was replaced by a wild rose and then by the lily of the valley, linking this beautiful flower to 1st of May, Labour Day. You will find that in the Pays de la Loire, where the flower is predominantly grown, most flower stalls, markets and florists will be fully stocked for you to buy some to give to your neighbours and friends. So, this year, on the first of May, give a sprig (au moins un brin de muguet) of lily of the valley to whomever you want, to bring light and joy into their life this year.

Lifestyle

SIMPLY LIVING FRANCE

PAGE 12

How Things Change!

Goodness how things have changed over the years. I was looking through the family album and came across the photo of my parents’ wedding in 1945. Dad resplendent in his uniform and Mum in her lavender dress with violet and purple bugle beads on the pocket edges and around the shoulder pads. I used to have one of the pockets but sadly it has got lost over the years. I do still have the tiny cream prayer book she carried in place of a bouquet.

in the Territorial Army; Chelsea barracks were the scene for many of these events.

They were happily married for 55 years, and the last time I saw my Dad was the night we celebrated their emerald wedding anniversary. We had a fabulous meal at a local hotel and all went to our respective homes, Dad never woke in the morning.

His loss was such a shock to us all and Mum never recovered, dying of a broken heart seven years later.

Dad proposed by telegram. Mum lived in a tiny Welsh mining village so everyone knew before she did! Can you imagine the looks she got as she walked home from work?

I know the wedding was rushed, not because she was pregnant but because Dad was being sent to war and only had a limited window for the wedding.

I often wonder how everyone clubbed together to make their day so special. They didn’t have a honeymoon but Mum moved up to London to live in my Dad’s parents’ house, how frightening for a young woman who had never left Wales before. Poor Mum couldn’t cook in those days, she attempted to make a cake and left it to rise overnight, yes, can you imagine the result? Not deterred, she took many cookery classes over the years and became a most accomplished cook.

Her pastry was amazing, not like my grey cardboard! She would happily cater for cocktail parties after the war when Dad was

My in-laws were married in the local church in Otterbourne (Hampshire) close to where my mother-in-law’s parents owned an hotel. My father-in-law managed the hotel for a while, eventually returning to his job in engineering. A far more genteel affair, as the photo shows, my father-in-law was a very handsome chap and never lost his looks.

Sadly we lost them both to cancer many years ago now.

My long suffering husband and I met in a fire station, beat that if you can! We were members of the local Young Conservatives (not that we were at all politically minded

Lifestyle

SIMPLY LIVING FRANCE

but had heard it was a good social club) and had an outing to the fire station, our eyes met across a crowded fire station garage, and the rest is history.

I have to say, that particular branch of the Young Conservatives was responsible for quite a few weddings, and all still going strong too!

We were married in 1975; on a hot August day in Aldershot (Hampshire UK), the grass in the adjoining park where our photos were taken was yellow and crunchy underfoot.

I only had one bridesmaid, my best friend Sue, resplendent in apricot chiffon (well it was the 70’s). My dress was also chiffon, with long bulbous sleeves and large cuffs. It was a designer dress, not a famous designer I hasten to add. I still have my dress, not a hope in hell of ever squeezing into it again, but I cannot throw it away.

Somewhere inside it is a minute blue medallion carefully sewn in, for the ‘something blue’, and also the ‘something old’. My ‘something borrowed’ was my mum’s pearl necklace, my dress was my ‘something new’. Do brides today follow that old rhyme I wonder?

PAGE 13

Our honeymoon was spent on the Isle of Wight, and we returned a day early as his twin brother was getting married the week after us; in fact, we had all got engaged on the same day and initially chose the same date for our weddings but they changed theirs. (They are identical twins) Still together after all those years, life’s ups and downs but we have pulled together and are proud of what we have achieved. We only had one child and she has been through two marriages and two divorces, but we do have two fabulous grandchildren as a result.

Anyway, I digress, her weddings and those of my nieces and nephews were much fancier events, fancy venues for receptions whilst ours was a hall in a local village, catered for by proper caterers but only a buffet. Nowadays, a sit-down meal at the very least seems to be expected, with evening menus too for those not invited to the main event. Our celebrations had finished by 5pm and immediate family headed back to my parents’ house to relax in their garden. Our best man even had a bath, as it was such a hot day! I really cannot see that happening these days, can you?

Today, so many think marriage is all about the wedding and not the life ever after whereas it should be the other way around.

Life isn’t always rosy and full of fluffy clouds but it is a mixture of hard work and give and take. We can’t always have everything we want or need but we can work towards achieving them. Times were hard back in the 70’s, we couldn’t afford a telephone inside the house, so used the one at the bottom of the road, my granddaughter’s face was a picture of disbelief when I told her this. The wedding is just the beginning of a journey, those very first steps together into a future, so many hopes and dreams yet to be fulfilled.

x X i D

Lifestyle

SIMPLY LIVING FRANCE

PAGE 14

How to say yes!

In the last issue of the main magazine, we discussed how to say no. Great advice if you struggle saying ‘NO’ when it’s needed but what if you need to learn to say ‘YES’?

Yes. Do you struggle with saying ‘yes’ to new adventures? ‘Yes’ to that promotion, ‘yes’ to that marriage proposal? You want to say ‘yes’ but you are finding committing to saying it really tough?

It can be a problem.

Being able to say ‘yes’ with confidence is very easy. Give yourself time to digest the question and then go away and make a list of the pros and cons.

Imagine yourself in that new job, with your forever love or simply accepting an invitation to a night out. How does that look and feel to you?

If the thought of it gives you good feelings, then go with it.

If the thought of it all fills you with abject horror then you are done and walk away.

Is it as simple as ‘yes’ or ‘no’? Not really because coupled with the inability to say ‘yes’ there could be commitment issues, social issues or of course a lack of confidence. You know yourself better than we do but saying ‘yes’ is always worth exploring. Who knows what new adventures saying ‘yes’ could bring you?

What if you say yes too much?

Refer to our article about saying ‘NO’ and bon chance!

Bon Chance

Lifestyle

SIMPLY LIVING FRANCE

On yer bike mate!

As we head into late spring, early summer, its time to really get outdoors and explore. We, like many families, are trying to use our cars less and certainly not using cars for the local shopping. So its been time to service our bikes which have been gathering dust and plan some safe local routes, which hasn’t been as easy as it should be.

We are also taking our bikes on holiday with us this year to offset using the camping car we’ve recently bought, which is very exciting. That said, I do feel guilty buying it and as there aren’t any affordable electric RV’s yet, we’ve opted for a ‘smaller than we’d like’ camper and we also bought second hand. We really have considered all the options and with flights being cancelled and ferry companies going out of business, it just made sense. I mean, we can explore the whole of Europe with our bed on board.

I’m really very excited about cycling around Italy! I will need a nice plump gel seat as my bottom still remembers the pain of cycling around Berlin. Ouch! Obviously, I will need to do a little pre holiday training to perfect my ride and wobble!

Cycling is definitely a great option to improve health and wellbeing and of course it doesn’t harm the environment! Cycling can also help protect you from serious diseases such as stroke, heart attack, some cancers, depression, diabetes, obesity and arthritis.

Riding a bike is great fun and a low impact exercise for all ages. Cycling is easy to fit into your daily routine by riding to the shops, school, park and/or work. Of course, cycling saves money spent on petrol and once the bike is purchased, other than regular maintenance and a puncture kit, the expense is over. If you do buy a second hand bike, make sure you get it checked over and serviced. If you’ve never ridden on a road before, see if you can join a new cycling road safety club. Be safe but have fun!

PAGE 15

Lifestyle

SIMPLY LIVING FRANCE

Madame Bucket

‘A series of unfortunate events’ is how I feel about May. Firstly, Madame Elle, French TV’s answer to weight watchers meets yoga guru meets the vegan GoodLife babe, moved in next door. She’s all Spanx and more than a whiff of an eating disorder! I was hoping for a nice, no-nonsense middle-aged couple frankly and not Frankenstein’s answer to the Green Goddess meets Mr Motivator!

Instead, I feel weight shamed just as I’m recovering from too much Easter! All just too much.

I’m also really lamenting the lack of decent girdles and collared A line dresses for a fine busty lady like myself these days. Pull in, push up and everything stays where it should! Not sure I can say the same about a large thonged bottom in leggings!

The French all survive on coffee and cigarettes.

Smug and quite irritating! Shopping for clothes in France is only enjoyable if you never got past age 12 clothes! They really are very tiny and our

PAGE 16

exercise muse is no exception! A slip of a thing she is. Puts one right off one’s monthly gourmet chocolate subscription!

I’ve always had a rather more robust appetite and at my age dears, I don’t give a damn!

Anyway, she’s been snooping around my potager, having suffered a seasonal shopping famine! She’s after the spinach for goodness sake! She thinks I’m all Alan Titchmarshesque and I haven’t the stomach to explain that I grow the spinach for my face masks and pet bunny!

Her morning, rather preachy musings are peppered with suggestions for all kinds of vile green juice, which I have to tell you, makes me want to vomit! Vegetables for breakfast? What on earth is wrong with scrambled eggs and smoked salmon on fresh sourdough? Also, I’m pretty sure I can smell the stench of stale, hard liquor on her breath most mornings!!!

So, there’s her next door and then there’s this! May is the month we hold the first of many cooking and baking competitions. Of course, we have a spin off social Facebook group and the competition is fierce.

By that I mean the competition to win isn’t exactly the focus, it’s more about posting photos of one’s amazing supper after one has had way too much sauce! It’s a boasting group really, but what foxes me is just how much food is made when most of these households are just two!

This evening’s planning meeting was online, which I loathe, mainly because I still need to be fully made-up when I’d usually be in my velvet house-coat and ready for a night cap! Lord, technology has a lot to answer for!

Lifestyle

SIMPLY LIVING FRANCE

PAGE 17

less like food one would wish to scoff and more like a wildlife motion picture! I suppose it didn’t help that she topped the dish off with micro greens and edible flowers, it was like the garden of sodding Eden!

Sadly, my self-imposed dress code hasn’t filtered down to the group and I have to sit and witness the most hideous fashion and food crimes! It’s also very clear that the renovations budgets weren’t spent on kitchen improvements!

This week’s theme was ‘Simple and Greek’. Well, we had many humble variations on the theme of pie. To be expected really as many of our team opt for a one pot any day of the year. Most opted for a moussaka or a posh lamb shepherd’s pie, loaded with cinnamon and cumin with some sort of pasta thrown in for good measure! Such a confused fusion dish! Great, but presentation was so super lacking, so much so, I really felt that choosing a winner was quite the impossible task.

One lady, with a very ruddy face and impossibly frizzy hair, offered her plate up to the camera and I swear I thought the macaroni were slugs!

I saw movement, I’m sure of it! Her plate looked

Anyway ladies, I’m now caught in a trap of still loving food, hating exercise, not admitting to my ever-expanding waist line, (rather preferring to call it a touch of SIBO bloat) and also hating food competitions whilst plotting the demise of my ever so bendy neighbour!

Don’t cast a clout till May is out.

Take from that what you will!

Ta ta for now

Mme B

a e g n a r d y H y X d t a e ck L u B

Lifestyle

SIMPLY LIVING FRANCE

PAGE 18

The Hotel Inspector

Destination, Comfort and Luxury Why would anyone stay at your B&B, hotel or gite?

Why? What is the purpose of your holiday rental?

A bed for the night, nice and simple?

A luxurious, one stop shop with everything a holidaymaker could wish for?

The area your holiday let is in makes all the difference to what you need to offer and how you market it. Is it?

Are you?

Off grid/Isolated Rural Edge of a village Town City The more rural your place is, the more you need to offer in terms of an experience.

Before you set out to try and make money from renting out your space, its super important to ensure you understand the type of client you expect for the money your clients will pay.

The holiday lettings market is very simple to quantify, there’s good value (cheap), middle of the road/ everyman, luxury and beyond. It is said that the middle of the road is the hardest route to travel. Cheap, no frills, wins the race by being full most of the year and luxury wins because we wish to experience a different lifestyle to that which we live day to day.

Of course, France is often shut more than its open and you do need to factor in how visitors can eat, drink, work and play during their stay. There’s nothing worse than turning up late afternoon on a weekend or bank holiday to find nothing to eat, after a long journey. Nothing to eat, nothing to do? Its soul destroying.

You may want to offer a cooked evening meal or make sure they can cook one themselves by leaving a pre prepared tray or box of basic foodstuffs. You may need to operate a small honesty shop/bar. By holding a deposit for extras, you won’t have to worry too much about being paid after the event.

Lifestyle

SIMPLY LIVING FRANCE

If offering a meal, budget it properly, make sure the ingredients are French, seasonal and local.

Keep your repertoire simple and well rehearsed, as you also need to enjoy the process.

PAGE 19

Who are you marketing your place to? Adults only? Large groups, families or business people?

The more questions you ask yourself, the more you will understand where you sit in terms of what you can earn by offering less or more.

I find it really frustrating that many intrepid expats just roll up, buy a house and fashion a gite without any research. Always find out who your competition is and what they offer in terms of facilities and indeed, what they are successfully charging.

Of course you can offer BBQ and pizza making facilities. An outdoor kitchen is a great addition to a holiday let, but remember the guests won’t spend time cleaning it all, you will.

What about a swimming pool or hot tub if you don’t have a lot of space? A games room, in or out of the property is a great idea for adults and kids.

An office space for people to work from and/or a cinema room to entertain the masses. Why not add AI speakers such as an Alexa to ensure your guests can listen to music? Leave books to read and cards to play.

Why would someone stay? What are you offering?

What makes you different? What is your unique selling point?

Some guests will just have family in the area and need nothing more than a bed near their intended destination. Others are on holiday and their demands, needs and wants are entirely different.

Research every inch of your area. Work with local suppliers and businesses to both offer your clients something to do, somewhere to eat and drink, and at the same time, do some business networking by recommending each other.

Another frustration is realising that many of you in the hospitality business only open fully for six months a year! How decadent, you really must not need the money.

Winterise your holiday lets people, and market them all year round. People travel all year and a destination holiday is only as good as the businesses that stay open 12 months a year!

Connect your business well to the area your holiday let is in, and make it memorable.

Run your business like a business not a hobby! Take your industry seriously and you’ll do alright!

The Hotel Inspector

Lifestyle

SIMPLY LIVING FRANCE

PAGE 20

All that glitters...

A brief insight into the colou Carats of gold

The commonly used carats (or karats) of gold in the UK and Europe range from 9ct to 24ct.

If you compare a 9ct gold ring with one of the same dimensions, but in 18ct, the higher carat ring will be approximately double the price. The reason? 9ct gold only contains 37.5% of actual gold, the remaining 62.5% is made up of alloys – for yellow gold this would typically be copper and silver. The lower the carat the less expensive the piece will be as it is using less gold.

9ct gold is most suited for items such as dress rings, earrings and pendants that are not worn daily. When choosing engagement and wedding rings 18ct gold provides more resistance to tarnishing and is more durable than a lower carat gold.

Pure gold – 24ct is too soft to be used for most jewellery so generally it is alloyed with other metals to give it sufficient strength and durability. It has a beautiful intense yellow colour. The rule is the higher the carat, the greater the gold content. 24ct is the highest purity possible and corresponds to about 99.9% gold content.

To give an example, 9ct red or rose gold is alloyed with copper to give it its pinkish tones whereas white gold will contain very little or no copper. Copper, silver, nickel, iron, cadmium, aluminium, platinum and palladium are all common metals alloyed with gold.

A gold coloured alloy for jewellery will typically be one of three colours; yellow, white or rose.

White gold can be an alloy of platinum or palladium together with amounts of silver, zinc or nickel. The hardness of these metals makes white gold extremely durable and scratchresistant; although the colour can be quite dull, so rings are often rhodium plated to give it a whiter and brighter appearance. Over time white gold will not tarnish but it will develop a slightly yellow tinge which can be overcome by re-plating the item. White gold complements diamonds and therefore often the collet or claws of an engagement ring utilise white gold.

Sometimes jewellery looks like it is made from gold, but the price tag seems too good to be true – this is because the piece is probably fabricated with vermeil, gold filled or gold plated rather than ‘solid’ gold.

Colours of gold

The percentage of other metals alloyed with the gold is dependent on the final colour required.

Gold vermeil

Gold Vermeil originated in France in the 18th century. Other terms it is known by include silver-gilt or gilded silver.

Lifestyle

SIMPLY LIVING FRANCE

PAGE 21

urs and properties of gold This is due to the underlying material used being either pure silver or sterling silver.

The base layer must be sterling or pure silver and it is plated in gold at least 2.5 microns thick.

(A micron is 1/1000th of a millimetre). This is much thicker than typical gold plating and therefore should last considerably longer.

Gold vermeil has been used for the crown jewels and the Olympic medals and is often used for large objects where the cost of solid gold would be prohibitive. It has the typical appearance of gold.

Gold filled

Gold filled uses a mechanical process to bond a layer of gold to a base metal, usually brass, using heat and pressure.

This is a permanent bond and the gold won’t flake, peel or fall out. By law, the total weight of a gold filled item must contain 5% (or 1/20) of gold. For comparison, the total amount of gold a gold-plated item usually has is under 0.05% of the overall weight of the product.

You may have also come across ‘rolled gold’.

Rolled gold and gold filled jewellery are made using the same process. However, gold filled jewellery tends to have a higher content of gold, containing 5% or more pure gold in the alloy.

In the past, rolled gold was used interchangeably with gold filled. Today, rolled gold means that the piece of jewellery has less than 5% of its weight in pure gold.

Gold plated This is an electroplating process where a thick layer of gold is coated onto a less precious metal such as brass or copper. There is no set amount of gold required for gold plating, so it is usually thin (0.5 microns) and therefore cheaper, less resilient and may be prone to tarnish.

Michele Thorns, Silver by Michele Gold filled items are perfect if you’re looking for something that is a better quality than gold plated, but an affordable alternative to solid gold. Unlike gold plated, gold filled can last a lifetime if taken care of and it isn’t affected by hot weather or water. Under normal conditions it is also tarnish free and looks like gold.

Home & Garden

SIMPLY LIVING FRANCE

PAGE 22

Clare’s French Country Diary

M

ay already! Oh May another of my favorite months. Well for one its my Birthday month, May Day 1st May is a holiday and it reminds me of village fetes with a May pole when I was a lass!

If I could find one today I would be straight there with my ribbon and go twirling! There’s so much to celebrate in May here in France. Fête de travail, 1st May of course, and the lily of the valley has its special day then too. Our first year here our neighbor Réné appeared at the fence with a mini bouquet of le muguet as its named here.

I didn’t know why it was significant then but was very grateful for the beautiful fragrant flowers. I have since planted some in our garden and enjoy watching it grow and flower each spring. It’s history dates back to 1561 when King Charles IX received a sprig and admired it, then offered the flowers to each lady at his Court.

The irises also love the May sunshine of course.

In our part of France, the soil is just right for irises to flourish and at nearby Champigny sur Veude there is an Iris festival in mid May. I do hope its on this year. The colours are amazing and I always want to plant more!

Right by our front door is a patch of white irises.

They spread and spread, so quite a few friends have inherited some over the last couple of years. To keep flowering well they need to be divided every 3 to 4 years. Planted back so the sunshine can reach the rhizome and they will reward you with beautiful stems once again.

A good friend was moving her deep violet irises one year and I very gladly took a few spares.

They are the sort which look like velvet, almost too good to be real. I planted some with my Mum, when my parents were staying one Autumn. They are along the wall by the garage, which has a Virginia creeper growing there. The combination of the spring green foilage as the creeper grows and the tall violet is wonderful, not one I particularly planned but a happy combination!

I love those happy accidents in the garden don’t you? Natures colours in all their glory astound me.

Home & Garden

SIMPLY LIVING FRANCE

As you know I’m a rose lover and have planted out bare rooted roses over the winter months.

I did plan out the colours of the new rose bed, which is not really like my usual style. Pinks, pale apricot and “Papa Meilland “ which is a very deep red are gathering their leaves and strength now and are growing well.

It’s been such a dry Spring here I have been so grateful of my water cubes full of rainwater with which to help along my new additions!

Well the garden group first swap shop went well, 18 of us keen garden types met up and swapped seeds, plants, cuttings, ideas, all washed down with tea and cake. A memorable afternoon for our group.

May always brings elderflowers in our garden, and the simple joy of making elderflower cordial. This signals to me Summer is not far away.

PAGE 23

We have 3 elder trees which do get a good haircut every second year, but always provide me with plenty of flowers. I leave lots on the trees of course, as they will become berries in Autumn ready for both the birds to eat and for me to make into chutney or elderberry cordial.

ll i H e r a l C

Home & Garden

SIMPLY LIVING FRANCE

PAGE 24

Reducing Food Waste It has taken me forever to get my OH to properly check dates on anything he buys when shopping alone, he’s nearly got it sussed. We have become too reliant on the printed date rather than using the senses we were given, taste, smell, look, touch etc. if the milk smells sour it’s off, regardless of the date, and it can still be drinkable after the dreaded date too. It got me thinking about how much food some waste each day/ week/ month etc., my ex son in law was driven by dates and would merrily throw stuff away once out of date even though it was perfectly useable, no wonder food bills were so high.

So here are my top tips for saving money and food waste, yes I might be teaching my granny to suck eggs but it’s worth reminding ourselves of what and how to shop. * Buy in season produce, I am certain that you lovely people across the channel are much better at that than those of us in the UK, nearly every town and village in France has an amazing market where the farmers excess produce is sold. I discovered a lot of the so called ‘farm fresh’ produce here has been bought in from heaven knows where and I became disillusioned. 70% of all wasted food is thrown away and up to 75% of it is still fit to be eaten. * Freeze any left over vegetables/fruit before it goes over, zest oranges, lemons and limes and freeze the zest for use in cakes etc. * Use measuring spoons to reduce the amount you use and also to use less calories. *Plan your weeks menus, including how you will deal with left overs. * Check the contents of your fridge/freezer before heading to the shops, or take a picture on your phone *Make a list of what you actually need# * Don’t shop on an empty stomach Those potatoes that have started to sprout, cut off the sprouted bit or cut them in half and pop them in the garden, they will grow potato plants. Magic ! I did this at school with my class, we grew some in soil and some in sand and had to guess which did better, try it yourself and see.

Bananas going brown and soft can be frozen and make a great alternative ice cream.

Apples sliced, blanched and then frozen ready for pies.

Cut out any bruised bits and use the wedges for a snack, or grate into yoghurt, salads or smoothies.

Home & Garden

SIMPLY LIVING FRANCE

Did you know that if you only use half an avocado leave the stone on the half you aren’t using, wrap it and leave in the fridge for another day?

Left over beer (is there such a thing?) can be frozen into cubes and popped into stews. You can do the same with left over wine.

Cream needs to be whipped before freezing and can be added to make mashed potatoes more luxurious. Use left over dips to make sandwiches instead of butter. Milk can also be frozen, as can the alternative milks that can be bought, useful if you bought special milk for a visitor but didn’t use all of it.

Those veggies that have gone limp can be perked up by popping the stalks into a jug of cold water and placed in the fridge, carrots, cauliflower, celery, courgette, and broccoli all benefit from this.

Cucumber obviously cannot be frozen due to its high water content but it can be made into pickles, mix ribbons of cucumber and slices with equal parts of white vinegar and caster sugar, adding your favourite herbs and spice to make a tasty pickle. Or use the liqueur from the gherkin jar. Lettuce also can’t be frozen but is super delicious if charred on the bbq.

Eggs never last long enough in this house but if you have some getting near their sell by date you can freeze them, crack into a container, or freeze the yolk and white separately. Make sure you label them and how many eggs were used so you are ready to make meringues etc.

Has your honey crystallised? Pop the jar into warm water for about 10 minutes and the crystals melt away.

I brought some honey back to the UK from France last summer and it hasn’t crystallised yet the jar I bought her has? No idea why, have you?

Left over cake crumbs can be mixed with icing, rolled into balls and hardened in the fridge to make cake pops, dip them in melted chocolate for extra yumminess.

The key with using your freezer to help reduce your food waste is to make sure you label things carefully, the date, the name of the produce, and it’s weight are all useful.

My dear old mum was fascinated by her freezer, and used it regularly, but she was not as good at labelling things sadly. The very first time my now husband came to meet my parents for dinner mum proudly brought desert to the table, a beautiful apple pie complete with a jug of steaming custard. The pie was cut and served and we all tucked into cheese and onion pie and custard! Mum did try to label things after that.

PAGE 25

There is an app called Fridge Pal which you can keep lists of your store cupboard food on to make shopping easier.

Shop monthly for long life goods, did you know dried pasta is still ok to use 3 years after its sell by date?

Between us we can start to reduce the amount of food waste, save money and live better. Scatter your egg shells around the garden to deter slugs and out more calcium back into the soil.

Di Xx

Home & Garden

SIMPLY LIVING FRANCE

PAGE 26

Budget and Energy Busting Meals!

It’s really tough out there right now, with our food budgets under immense strain, wherever we live in the world. Even our healthy diet staples are costing us almost twice the price these days.

Then, with the recent energy price hikes, we have the added costs of cooking our food.

It’s a nightmare!

The cost of living in France is increasing day by day and we simply have to shop smarter.

Balancing the food shop with cooking is getting harder every day. We’ve discussed how to save energy in this issue, so now lets discuss how to feed the family whilst cutting costs.

The obvious thing to do is learn to cook! I know, you are thinking how rude, but its true, if you don’t know how to cook the basics then how do you get the most out of what you buy? There are so many lessons available online but do ask around to see if a friend can help or if there are free classes in your community.

The next thing you need to practice is budgeting along with meal planning. That way, you will only buy what you need. Stop buying processed food.

Give yourself a daily food budget, and then break that down into a cost per meal.

Stop or reduce expensive takeaways and instead look at how to ‘Fake Away’, in other words, copy your favourite takeaways, whilst making them cheaper and healthier too!

Learn to be adaptable in the kitchen and use absolutely EVERYTHING! If you have a garden or access to an allotment, grow your own.

You will be surprised how much your food bill goes down if you eat seasonally from your own garden, not just vegetables but fruit, flowers and herbs. Maybe keep a couple of chickens and ducks for eggs? They will live happily on your peelings.

When I say use everything, I mean it. Pickle and preserve too! Speak to your butcher about cheaper cuts of meat and buy bulk where you can.

Do check out the reduced aisle in supermarkets for a few nice-to-haves. When buying tinned food, don’t go for the fancy brands and do check the labels for sugar and salt content.

I started this morning with a smoothie. It didn’t take much energy to make as it was whisked up in seconds in the Nutribullet. I used some greenhouse spinach, a ripe banana, some frozen fruit and the last scoop of yogurt. No heat needed and very filling and nutritious. Cold food isn’t always awful!

Buy flour, pasta and rice in bulk and think ahead when meal planning to enable you to understand what you can buy in bulk. Be prepared to shop around to get the most for your monthly budget.

Cut down your reliance on meat, fish, eggs and dairy a few days a week, which is better for the planet and your health.

Home & Garden

SIMPLY LIVING FRANCE

Share cooking with your friends if you live alone and also look at swapping your home grown and pickled goods for things you need.

Bulk cooking isn’t just about buying bulk then cooking fancy in huge amounts, it’s about smarter cooking.

Big hearty meals like soups and stews or a Bolognese sauce that can be updated into a chilli, lasagne or pie!

Look at cooking for your family as a business.

Money is hard earned but soon spent. Save where you can without making meal times a misery!

Food you didn’t know you can freeze.

The family freezer is the one thing we can’t live without. If the power goes off for more than a few hours, we can kiss goodbye to all our hard budgeting and cooking!

Let’s just say you have a nice big freezer and are really good at freezing and labelling (she says hopefully, having had to guess her own freezer contents), do you know what you can freeze? No?

PAGE 27

Here’s a list to help!

Butter Pastry, uncooked or cooked Milk Eggs (separate egg yolks from whites and freeze separately) All veg after blanching Garlic Avocado (skin off) Fruit Cheese Cake frosting Hummus Bread Yogurt Herbs in ice cubes Nuts Chocolate Tomato sauce Meat, raw and cooked Fish, raw and cooked Peeled bananas Cakes before icing or filling

Just remember to label!

Donna Xx

Home & Garden

SIMPLY LIVING FRANCE

PAGE 28

It’s time to conserve!

I don’t believe my children have ever truly experienced a really cold house, although we have lived in homes with original listed windows and all the challenges they bring.

So how do we cut our home energy costs?

Insulation, insulated walls and roofs definitely help keep your home warmer and stop the loss of heat during the winter months.

Thank goodness the cold months are nearly over and we can soon look forward to flinging our doors open again. Bliss.

The thing is, winter is just around the corner and we will soon have another six months of heating our homes to look forward to and that’s a worry for many. The cost of heating and cooking fuel is phenomenal, with the price of electricity having increased by 200% since 2020!

Quite eye wateringly unbelievable!

Use a thermostat and smart meter to help you understand your energy use and costs. Make sure all your radiators have thermostats on them. Turn everything down.

Induction cooking – induction hobs use less energy, heat up quicker, reduce cooking times and do save you money in the long run.

Bulk cooking and using a lower energy appliance such as a multi cooker.

I grew up in a very cold house, with ice on the inside of the windows during winter. We just piled on the jumpers and blankets and got on with it. Having a bath was a luxury and I vividly remember when we moved from South Africa to Yorkshire, the ablutions were truly out in the cold! It was such as relief when my father had an extension built and we could again enjoy the luxury of an indoor toilet!

Heat water in a kettle and not on the stove to fill your pans.

Use lids on your pans.

Buy energy efficient appliances.

Turn off appliances not in use.

Change bulbs to LED.

Home & Garden

SIMPLY LIVING FRANCE

Don’t open your freezer door for long periods and make sure food is cold when placing in the fridge or freezer.

If you are using your oven, think about what else you can cook at the same time.

Turn your hob off or down a few minutes before the cooking is completed. The food will continue to cook using the residual heat.

Invest in a terracotta heater.

Invest in double or triple glazing for windows and doors.

PAGE 29

Add a shelf above your radiators to help distribute heat more efficiently.

If your house is left empty for long periods, invest in shutters for the windows and leave your thermostat on a winter setting to ensure the heating system is frost protected. We leave our heating set to 8 degrees when we are not there.

If you are mobile, don’t be shy, get out and walk and do ensure you wear layers, socks and shoes in the house. You will be surprised how many people sit in the house in winter in a t-shirt and complain they are cold. It really is back to proper pyjamas, slippers and dressing gowns!

Movement keeps you warm!

There’s nothing like a warm, cosy home is there?

But we all have a role to play in reducing our energy use. We also need to help save our planet, so lets do it together!

Donna Xx

Dishwashers do save you money, as running a tap to wash dishes is not saving you anything, whereas a dishwasher only uses a small amount of water.

Use all appliances such as washing machines, dryers and dishwashers at night, on the cheaper tariffs.

Air source heat pumps save you around 65% on heating bills.

Regularly service boilers and radiators.

You can save 10% on your heating bills by turning your thermostat down a degree or two.

Look for draughts and fix them, pay attention to old fireplaces and chimneys.

Rugs, carpets and lined curtains will help keep the heat in during the winter.

Home & Garden

SIMPLY LIVING FRANCE

PAGE 30

A day in the life

I

t’s big business and I just love being part of the ‘make do and mend’ trend.In my experience, and also from wh good not only for the planet and our wallets, it’s great fun and highly addictive.

This idea extends not just to slapping a bit of paint on a tired piece of old furniture, it follows through to textiles a items found in brocantes may of course be used in a totally different manner. My advice, let your imagination go!

To paint or not to paint is entirely down to personal taste. I have painted, limed and brown wood in my home an there is no right or wrong or indeed any hard and fast rules, I would say technique will make the difference to som

I would never rule out a rather ordinary looking piece as with some imagination, a truly lovely item may be creat Included in this piece are some examples of work I have done - bad paint jobs made into beautiful new pieces, tex considered previously and reigniting a passion for decoupage.

Jules Xx

Home & Garden

SIMPLY LIVING FRANCE

e - of an upcycler

hat my clients tell me, repurposing stuff is

and building materials. Additionally, many ! You’ll be amazed at what you can do.

nd all are very happy companions. Whilst mething looking ok or wow!

ted. xtiles utilised in areas you may not have

PAGE 31

Home & Garden

SIMPLY LIVING FRANCE

PAGE 32

Renovation Project Master Bedroom

B

edrooms, especially our own, should provide sanctuary from the pressures of the day as well as being a cocoon for rest.

Whilst I agree design and colour is personal choice, some colours are simply not conducive for restful slumber. As an example an orange red or bright blue would be two I wouldn’t entertain.

Whilst I have a floral wallpaper the tones are soft and also its behind the bed so as not to interfere with rest. We used a putty grey (Frenchic Stone In Love) on the walls with white ceiling, door and woodwork - however not gloss paint.

Home & Garden

SIMPLY LIVING FRANCE

PAGE 33

Our floors are beautiful chestnut that have been cleaned and varnished to keep them natural.

Linen is always white with added textures in the curtains, throws and cushions.

We are very fortunate to have retained a beautiful over mantle mirror that reflects light as well as being a statement piece. Additionally we have a separate dressing room as I wanted the space clutter free.

I have thoroughly enjoyed writing these pieces and hope you have enjoyed reading them. This is the last for the magazine however I will continue to blog under Your French Country House so do keep an eye out.

My final words on interior design - its personal taste so let yourself go, you’ll may be surprised with the outcomes.

Jules

Other Bank Holidays In May

1st May, Fete du Travail

8th May, Fete de la Victoire 1945 26th May, l’Ascension

29th May

Food & Drink

SIMPLY LIVING FRANCE

PAGE 36

Eating With energy prices rising, is eating raw foods something to explore? Is it a healthy, sustainable diet?

I will give almost anything a go but as far as eating raw goes, so far, it’s only been a carrot and spinach ‘smoothie’ f

What Is the Raw Food Diet?

The raw food diet, often called raw ‘foodism’ or raw veganism, is composed mostly or completely of raw and unpr

A food is considered raw if it has never been heated over 104–118°F (40–48°C). It should also not be refined, past Instead, the diet allows several alternative preparation methods, such as juicing, blending, dehydrating, soaking a Similar to veganism, the raw food diet is usually plant-based, being made up mostly of fruits, vegetables, nuts and

While most raw food diets are completely plant-based, some people also consume raw eggs and dairy. Less comm the raw food diet. Proponents often claim that the diet will give you all the nutrients you need. Supporters also be their nutrient content and reduces the ‘life force’ that they believe to exist in all raw or ‘living’ foods.

People follow the raw food diet for the benefits they believe it has, including weight loss, improved vitality, increa environment.

However, whilst hailed as ‘healthy’ there are many experts that feel the diet is bad for our health.

What are the risks? Some foods are not safe to eat uncooked. The cooking process breaks down toxic chemicals in uncooked animal products are most likely to cause food poisoning, which is not surprising.

Apart from essential macronutrients, fruits and vegetables lack other important nutrients like calcium, zinc, and o causing gas or bloating.

Some vegetables are poisonous when eaten raw. Approach raw aubergine with caution as it contains solanine, the in the plant’s life, contain the most of this toxin.

So, I think the message is to ‘be careful’ and always speak to a nutritionist before limiting your diet. I think I will s Source: Healthline.com

Food & Drink

SIMPLY LIVING FRANCE

PAGE 37

g Raw

for me! Not exactly a raw food pioneer in the making, but I’m willing to explore it some more.

rocessed foods.

teurized, treated with pesticides or otherwise processed in any way. and sprouting. d seeds.

monly, raw fish and meat may be included as well. Additionally, taking supplements is typically discouraged on elieve that cooking foods is harmful to human health because it destroys the natural enzymes in foods, reduces

ased energy, improvement to chronic diseases, improved overall health and a reduced impact on the

n some food, and others carry a risk of food poisoning. According to the Centres for Disease Control (CDC),

omega-3 and omega-6 fats. Since raw foods are high in fibre, such a diet might lead to a fibre overdose, perhaps

e same toxin that makes raw potatoes problematic. ‘Young aubergine’ in particular, or aubergine harvested early

stick with a crudité and dip!

Food & Drink

SIMPLY LIVING FRANCE

PAGE 38

THE PERFECT GLASS If, like me, you enjoy drinking your favourite tipple from a beautiful glass, then you will understand my quest for stunning glassware from which to imbibe! Having a beautifully set table with sparkling glassware somehow makes the meal very special.

Choosing the right glassware for the particular wine is important as it can affect the character of the wine. Aeration of the wine once poured is paramount for the releasing of the aromas.

Therefore, the correct size and shape is très important!

There seems to be a trend toward stemless glasses, which is great for daily use, however, the fact they are stemless, and one has to hold the bowl of the glass, thus causing the temperature of the wine to rise from the heat generated by said hand, is not ideal.

So, for every day, we use some simple stemmed wine glasses that come in handy packs of four usually. They look elegant, are available for red, white and sparkling and are easy to replace should they break.

The perfect shape for a Champagne or sparkling wine is a flute, as its important to keep the potential yeasts and fruity

aromas contained, as well as containing the effervescence to be released over a longer period of time.

Personally I love thin-stemmed glasses, which look so elegant but obviously carry a greater risk of breaking! These are normally used for special occasions (pre-covid). Can’t wait to bring them out again, hopefully soon!

My most loved ‘special occasion’ glasses have to be from the house of Baccarat.

Dating from 1765 when the Bishop of Metz sought to encourage industry in the small village of Baccarat, which is about 400 kms to the east of Paris.

The local Verrerie de Saint Anne made glassware such as bottles, windows, glasses, and other tableware for many years and indeed survived the French Revolution in 1789. After the Napoleonic Wars (1812 - 1815) the great French glassworks, Voneche in Northern France, found itself outside the newly defined borders and in the new country of Belgium.

The owner, a Parisian, bought the glassworks in Baccarat to re-establish his business in France and continue to serve his French customers without the heavy duties which were imposed on imports.

Food & Drink

SIMPLY LIVING FRANCE

This new company focused on the high quality lead crystal that is synonymous with the name and has been winning awards since 1823!

There are of course other well-known French companies such as La Rochere, which is recognised by the bee pattern found on their glassware.

When setting a table, the water glass is set to the right of the place setting just above the large knife and thereafter, the wine glasses should be set to the right of that in the order in which they will be used and generally in a triangle or diamond shape.

Since there are glasses for different wines it can be confusing, so we tend to use the trilogy of Champagne flute, red wine and white wine glasses. The red wine glass is larger than the white wine glass.

The Cabernet Sauvignon/Bordeaux glass, which is the traditional red wine glass, is larger than the Syrah glass which is larger than the Pinot Noir/Burgundy glass, which is shorter stemmed but has a bigger bowl!

For the white wine we have the White Burgundy glass, which is bowl shaped, the Chardonnay/Viognier glass, being the traditional white wine glass, whilst the champagne/sparkling wine glass is the flute shape.

PAGE 39

The fortified wine glass is used too for sherry and dessert wines.

Of course there are water glasses, highball glasses, lowball glasses, shot glasses and whisky glasses, not forgetting brandy glasses, cocktail glasses, Irish coffee glasses, martini glasses and Margarita glasses. The snifter glass has a large bowl and a very short stem that is supposed to be cradled in the hand to help warm the drink it holds and swirled to allow the drinker to enjoy the aroma as they sip. This is mostly used for brown spirits such as Cognac.

Let’s not forget the different beer glasses such as a pint glass, a wheat beer glass (which has a slim bottom opening up at the top to allow for the froth) and the very many other jugs and stein glasses one finds.

Today, many glasses can be popped in the dishwasher and for those that are not dishwasher proof, of paramount importance is the glassware is kept chip free and hand washed in hot soapy water, rinsed well and dried with a glassware cloth in readiness for use.

s r e e h C Pam

Food & Drink

SIMPLY LIVING FRANCE

PAGE 40

ICE..........OUI OU NON Is it OK to ask for ice for your wine? There is nothing I like more than a crisp and dry white wine or à large glass of cold rosé in the summer and indeed at any time of the year. So yes, we do indeed ask for ‘des glaçons’ especially on a long hot summers day.

Wine is to be enjoyed and therefore I feel justified in ordering ice to add to my glass as this is how I like it. However what may be acceptable in the hot south may be met with sceptism, shock and horror elsewhere. Not only does it change the flavour profile of the wine but it dilutes it to a certain extent, which on a ‘hot summers long lunch’ kinda day, could be somewhat beneficial. On the Riviera, no one blinks an eye when asked to bring ice, although some take it out the ice bucket, which I wouldnt recommend.

Large cubes are preferable to smaller cubes as the large cubes take longer to melt. Sounds quite scientific eh? But when you have forgotten to put a bottle or two on ice it is a quick and easy solution and its not wrong although many think its not ‘correct’ étiquette or shows ones ‘poor’ upbringing and you really have no idea how to behave! All of which is nonsense of course, as it can be likened to how one should cook steak. Some préfèr their meat ‘browned to a lovely black’, whilst others prefer it bleu, mi-cuit or saignant. It all comes down to personal preference.

Purists are going to be in disagreement for sure, but more wine fundis are accepting of the idea. As long as you are enjoying the wine and having fun, clink and drink on I say.

Ice buckets aside, there are quite a few gadgets on the market that one can buy to chill ones wine, but as we all well know and perhaps have experienced, on a very hot summers day the wine doesnt stay chilled for too long and one tends to drink faster in order to drink it whilst still chilled which in itself could be a slippery slope.

So the question is “Ice, oui ou non”?

Its a oui from me!

Cheers Pam

Food & Drink

SIMPLY LIVING FRANCE

Cocktail Hour

Mojito

Ingredients 10 large mint leaves, plus extra for garnish 1 tablespoon sugar 2 1/2 ounces white rum 1 tablespoon lime juice (from half a lime) Soda water Fresh mint, to garnish Lime, thinly sliced to garnish Place the mint, sugar, and 1/2 ounce of the rum into the bottom of a mortar and pestle, and grind slowly until it turns into a paste.

Fill a glass with ice. Set a small mesh strainer over the glass and strain the mint mixture. Use a spoon to press out every last drop of rum from the paste.

Add the lime juice and top with soda water. Stir together and garnish with a lime wheel or a sprig of mint if you’re feeling extra fancy.

PAGE 41

Food & Drink

SIMPLY LIVING FRANCE

PAGE 42

Cherry Blossom-tini

Ingredients

1 1/2 ounce Sake 1/2 ounce premium triple sec 1/2 ounce cranberry juice 1 splash freshly squeezed lime juice 2 dashes orange bitters

Method

Pop all the ingredients into a cocktail shaker, add the triple sec, cranberry juice, lime juice, and bitters. Fill with ice.

Shake well.

Strain into a chilled cocktail glass.

Serve and enjoy.

SIMPLY LIVING FRANCE

Food & Drink

Elderflower & herb cooler Ingredients 2 thyme sprigs , leaves only 2 rosemary sprigs, leaves only 8 edible flowers (such as pansies, rose petals and borage) 50ml elderflower cordial 150ml elderflower liqueur 150ml gin ice 330ml can sparkling water

Method

STEP 1 Pop the herbs and flowers into the holes of an ice cube tray, fill with water and freeze for 2-3 hrs or until frozen solid.

STEP 2 Pour the elderflower cordial, elderflower liqueur, gin and a large handful of ice cubes into a large jug. Stir until the outside of the jug feels cold then strain into 4 tall glasses or champagne flutes. Top with the soda and add a few more ice cubes and the floral ones too.

Serve immediately.

PAGE 43

Food & Drink

SIMPLY LIVING FRANCE

Rhubarb & Strawberry gin Ingredients 1kg pink rhubarb stalks 500g Strawberries 400g caster sugar 800ml gin

Method

STEP 1 Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.

STEP 2 After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way.

Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!

PAGE 44

Food & Drink

SIMPLY LIVING FRANCE

PAGE 45

Blood orange & star anise fizz Ingredients

4 blood oranges , quartered 120ml Grand Marnier 1 star anise 4 tsp tequila prosecco or champagne, to top up

Method

STEP 1 Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.

STEP 2 Heat oven to 200C/180C fan/gas 6 and tip the oranges, along with the soaking liquid, into a small roasting tin or ovenproof dish.

Roast in the oven with the star anise for 30-40 mins or until the orange skins start to caramelise. Remove the skins and star anise, and purée the pulp in a food processor until smooth. Strain through a fine mesh sieve and chill until needed.

STEP 3 Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.

All Cocktails fro BBC Food Good Food

Food & Drink

SIMPLY LIVING FRANCE

One Pot Dishes Smart Cooking

PAGE 46

Food & Drink Contents

SIMPLY LIVING FRANCE SIMPLY LIVING FRANCE

PAGE 47

Pasta Frittata with Asparagus and Peas This dish is a perfect for a light spring lunch, served hot, warm or cold with a side salad and some warmed garlic bread.

250g asparagus, trimmed 200g frozen peas 150g pasta (small bows or shells) 8 eggs 6 spring onions, thinly sliced 2 tbsp. chopped fresh mint 2 tbsp. olive oil 50g of Tommes cheese Put a pan of water on the stove and bring to a boil, pop the asparagus in and cook for about 4 – 5 minutes or until spears are just tender. Take out of the water and leave to cool.

Bring the water back up to boil and add the peas and pasta until cooked.

While the pasta and peas are cooking, add the eggs into a large bowl and beat them. Cut the tips off the asparagus, and set to one side. Slice the asparagus stalks and add to the milk. Drain the pasta and peas and add to the egg mixture.

Pop your grill on and in the frying pan, put a little oil and heat on medium. Pour the egg mixture into the frying pan, making sure that the ingredients are evenly distributed. Reduce the heat slightly and cook for around 5 minutes or until two thirds is set but still moist on top.

Sprinkle on the cheese then pop under the grill to brown, cut into 4 large pieces and serve with the asparagus tips as garnish.

Contents Food & Drink

SIMPLY LIVING FRANCE SIMPLY LIVING FRANCE

PAGE 48

Stuffed Roast Pork with Prunes Pork and prunes are a classic French combination.

This meal can be prepped ahead of time and kept in the fridge until ready to cook.

2 small pork fillets 1 large orange 50g ready to eat prunes, sliced 3 globes of stem ginger in syrup, thinly sliced 6 rashers of bacon 400g potatoes, scrubbed and sliced 2 leeks thickly sliced 2 carrots thickly sliced 2 red-skinned apples 500ml dry cider 2 tbsp. chopped fresh parsley

Pre heat the oven 200*C. Put the pork fillets on the chopping board and cut in half lengthways, avoid cutting all the way through.

Open the fillets like a book and flatten slightly.

Finely grate the zest of the orange and place to one side. Using a sharp knife, cut off the orange peel with any white membrane and slice down between the membrane to remove the orange segments. Place the orange segments on one of the fillets down the centre; pop in the sliced prunes, ginger, and sprinkle the orange zest on the top.

Place the second fillet on top, cut side down and gently press the fillets together. Wrap the bacon rashers around the fillets and secure in place with kitchen string.

Put onto a plate and set to one side.

Spread the potatoes over the bottom of the roasting tray and scatter the leek and carrots over them. Core and thickly slice the apples and then add to the tray.

Pop the pork fillet on top and pour over the cider, roast for an hour or until the pork juices run clear. Lift out the pork and vegetables and cover with foil and leave to rest for 10 minutes.

Put the roasting tray on the hob, bring to a boil, add the parsley, and reduce.

Food & Drink

SIMPLY LIVING FRANCE

PAGE 49

Cherry Clafoutis 450g ripe cherries, pipped 3 tbsp. caster sugar 3 tbsp. kirsch (optional) Batter 20g unsalted butter, keep extra for greasing 2 eggs 3 tbsp. caster sugar ½ tsp. vanilla extract 1 heaped tbsp. flour 50g whole milk 75g whipping cream Pinch of salt Gently mix the cherries, sugar and kirsch and leave to marinate for two hours.

Preheat the oven to 180*C. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.

For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn. Remove the pan from the heat and set aside in a warm place.

In a large bowl, whisk together the eggs, sugar, and vanilla until creamy.

Add the flour, whisk until smooth, and then slowly add the milk, cream, salt and beurre noisette.

Mix the marinated cherries and their juice into the batter and pour into the prepared baking dish.

Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. Best served warm.

Food & Drink

SIMPLY LIVING FRANCE

PAGE 50

Philippa Gratton Spring Is Here

B

y mid May, we often find ourselves heading off down to the Languedoc. Theallure of warm sunny days and a swimming pool are difficult to resist, as well as the necessity to prepare the garden for the Gardeners in the Hérault Open Day! I prepare this aubergine dish quite often, sometimes as a side to accompany my favourite pomegranate molasses marinated lamb chops or, in the photo, as the star of the meal with flatbreads and hummus. The recipe was stolen from Yotam Ottolenghi who has a fabulous way with all vegetables and his way of preparing the aubergine slices was a revelation, transforming dishes like aubergine parmigiana and moussaka. No more greasy aubergine slices soaking up loads of oil!

The aubergines are sliced into 2 cm rounds then placed in a large bowl with a good splash of olive oil, seasoning and I like lots of dried oregano. Mix everything up to coat the slices then spread out on a parchment lined baking tray, which cuts down on the cleaning up, and roast at 220°C until golden brown and tender. These can be kept in the fridge until needed and brought up to room temperature. Now the fun bit, dressing the plate! Have your topping ready.

Some crispy fried onion flavoured with curry powder or, if I’m in a hurry, those crispy onions from a bag add texture as do pine nuts toasted till golden. Make a dressing with a tub of Greek yoghurt, lemon juice and turmeric.

Arrange the aubergine on a serving plate, dribble with the yoghurt dressing, sprinkle over the onion, pine nuts, and pomegranate seeds if you have them an some fresh herbs. I like this with fresh mint but basil and coriander work well too.

This is also the time when apricots start appearing on the fruit counter. I actually prefer them cooked as they seem to have a more juicy flavour so I take the opportunity of putting my baker’s hat on and prepare this apricot, frangipane tart which is a great favourite. You can make the shortcrust pastry, which I should do, but I confess I often take advantage of a good bought pâte brisée to cut down on the preparation.

The frangipane mix is easy. 175 g each of ground almonds, soft butter and sugar go into the mixer along with 1 tablespoon of plain flour, 3 eggs and some almond extract. This is sufficient for a 28 cm round tin. I like to spread some apricot preserve over the base of the tart, cover with frangipane then place the apricot halves attractively on top. Bake in the oven on a previously heated baking sheet at 180°C for about 40 minutes, stopping after 20 to sprinkle with slivered almonds. Do not leave it to cut the grass or do the ironing, you need to keep an eye on it so it doesn’t get too brown. Sprinkle with icing sugar and serve with whatever you like.

Régalez-vous !

Health

SIMPLY LIVING FRANCE

Hayfever Focus

By Rebecca Claridge

PAGE 51

With so many people suffering from seasonal allergies, I wanted to turn my attention to ways that can help minimise and ease symptoms. The following tips are all aimed at this: Shower and change clothing after being outside, to help wash off pollen.

Keep windows and doors shut as much as possible. Use heavy net curtains, as this can reduce so much pollen getting into your house.

Vacuum regularly and dust using a damp cloth.

Increasing your daily vitamin C will boost your immune system, which can ease your symptoms.

Taking turmeric daily can help as it’s anti-inflammatory and can help ease symptoms.

Take a trip to the beach; the sea breeze will blow pollen inland, so you may find your symptoms are calmer here.

Try not to spend too much time outside.

Avoid fresh flowers inside.

Try not to dry your clothes outside, as they can catch pollen particles.

Try to avoid cutting the grass, if it’s not possible then cut it regularly to keep it short, as some grasses release pollen the taller they grow.

Keep an eye on local pollen count, if it’s very high it might be better to stay inside.

Over the counter eye drops can ease itchy or irritated eyes, nasal sprays can help with sneezing and a blocked nose.

Antihistamines are also a common treatment, however it is best to visit your GP, who can make sure you are getting the right help, and may be able to identify what type of pollen you are allergic to (tree pollen, grass pollen or weed pollen).

Hopefully following these may help you.

Business

SIMPLY LIVING FRANCE

PAGE 52

Travelling on the cheap in France!

France has so much to offer as a holiday destination, beautiful coastlines, pretty valleys, mountains, not forgetting cheese, wine, and bread! Doing it on a very tight budget can be quite the task but it’s not impossible.

Here are some helpful ideas to help you save money on your travels.

Destinations

Research your intended destination ahead of arrival, this can help you budget for your holiday. Use the local tourist information websites to see what the cost for attractions are in the area and contact them to see if there are any free attractions they would recommend.

Accommodation

If you are traveling around France with friends or by yourself, then hostels are by far the cheapest way to travel. They are also convenient, usually being in the centre of the cities and close to travel links. Budget hotels can start from 50€ a night and they often get cheaper, the further away from the city you are.

Camping is also an effective way to save money, but not wild camping in France as its illegal. Don’t forget to check out Eurocamp, they usually have good deals on static caravans. Out of peak season, they often have a 50% spring sale on in certain areas across France.

SIMPLY LIVING FRANCE

Business

Food

Where to start? I would suggest, have as many picnics as you can. We have had some spectacular picnics around France and most of the designated areas are quite lovely. There is nothing better than pitching up to a designated spot by the Vienne or Loire and having a BBQ at the ready built stone structures or fire pits!

I remember having a lovely steak near the Vienne on a really sweltering day whilst cooling my feet in the river, sublime. Its quite an experience and I would recommend you do it. If you do eat out, most restaurants offer formulas which can start from 9€ depending on the area you stay in. Formulas usually consist of 3 courses with cheese and wine; you will need to ask what is on the menu, as you normally do not get a choice. Most of the chain restaurants are quite good and you can get a 3-course meal including wine for 40€ per head.

PAGE 53

Transportation

If you are traveling on foot, I would say the best way and cheapest way to travel is by train or car share like BlahBlah. By train, you can price your whole trip by putting in the destinations, also ask at the stations which are the cheapest times to travel. I caught the train from Chatellerault to Paris once and the return price, first class, was 50€.

So, remember…

Plan, budget for day-to-day activities and food and ask the locals, they will know what to do and where is best to see, after all they live there!

Tia Xx

Business

SIMPLY LIVING FRANCE

PAGE 54

EMMA PENROSE www.lovenutrition.co.uk emma@lovenutrition.co.uk love_nutrition_2020 lovenutrition2020

ADVERTISE YOUR BUISNESS HERE Contact us at

One-to-one, personal i sed nutri ti on & l i festyl e coachi ng. Establ i shi ng your heal th goal s and hel pi ng you to achi eve them. From wei ght l oss, i ncreased energy, better sl eep and stress support.

Hel pi ng you take control of your heal th!

REG CROWDER Writer, Editor & Photographer Web: Web: Web: Email: Email:

https://go.authorsguild.org/members/5121 https://www.linkedin.com/in/regcrowder/ https://www.facebook.com/reg.crowder reg.crowder@gmail.com reg@regcrowder.com

contactus@simplylivingfrance.com

Business Contents

SIMPLY LIVING FRANCE

PAGE 55

Thank You for all your support

ADVERTISING DISCLAIMER This disclaimer explains to you the reader that the advertising and editorials on our website do not mean we endorse an opinion stated in an editorial, on a product, service, by a person or business.

Do you have a renovation to share?

Do you have a unique business?

Do you want to be a regular writer?

Some of our editorials, offers, reviews, and giveaways will be paid for by the client or sometimes gifted.

We will endeavor to tell you here and on the socials when this is the case. SIMPLY LIVING FRANCE does not necessarily endorse the products, opinions and services advertised.

Want to advertise with us?

Would you like to sponsor a page?

Want to feature in the magazine?

Simply Living France discloses here on the website, socials and any E Magazines that products sold in ads have not been evaluated or endorsed by the company and /or team. In the case of any faults or issues arising you are advised to contact the owner/ seller of the product/service and not the MAGAZINE

If you would like to do any of the above, contact us at contactus@simplyfrenchliving.com

Buiness Contents

SIMPLY LIVING FRANCE

PAGE 56

AVALIBLE FOR WEDDINGS, PARTYS, FETES AND FESTIVALS

Vintage Ice ho

doesn'

t l

o

w

ve

ice cream

www.vintage-ice.com | @vintageicefrance | contact@vintage-ice.com

Selling or Buying a House is a BIG Step.

DON'T LEAVE IT TO CHANCE! WE VALUE YOUR PROPERTY WITH PROFESSIONAL SOFTWARE TOOLS AND WE ACTIVELY LIST ON OVER 100 SITES. NO GUESS WORK INVOLVED. CALL ME TODAY TO DISCUSS HOW WE PROPOSE TO BEST SELL YOUR PROPERTY.

Daniela Weiss

T: 06 43 57 83 73 https://bit.ly/DanielaisinFrance

We Get It Done!

INDEPENDENT AGENT FOR SAFTI (EST. 2010) TEL: 06 43 57 83 73 852364108 RSAC DE COUTANCES - SIRET 852 364 108 00013

Simply Living France, Company Reg:- 13738420 contactus@simplylivingfrance.com

Contents

SIMPLY LIVING FRANCE SIMPLY LIVING FRANCE

PAGE 57

Simply Living France

Follow Us on Social Media

Let's Get Connected for Our Latest News & Updates

@simplylivingfrance @Simplylivingfrance www.simplylivingfrance #simplylivingfrance Simply Living France

www.simplylivingfrance.com

contactus@simplylivingfrance.com

Simply Living France, Company Reg:- 13738420 contactus@simplylivingfrance.com