Lamington

This is a proper sized lamington (don't worry, that's a side plate) photographed in Tenterfield, New South Wales.

As much as the idea appeals, we're not making lamingtons as snack food for watching the Tour de France tomorrow. Look for us and our Aussie flag as the Tour passes through Preuilly sur Claise.

What is so Special About the Tours Trams

When you are designing public transport, nothing is left to chance. Lighting warmth, the colour of metal grab bars, the texture of the seats, everything is considered and carefully designed. Passengers are 'nudged' into the desired behaviour by clever science and design. 

The lighting in the trams in Tours is set to more 'warmth' in winter, and 'colder' in summer, which influences how comfortable passengers feel. Studies show that manipulating the light makes people perceive the temperature as nearly two degrees warmer or cooler.

The trams in Tours are intended to look radical and different. They don't have headlights for example, but instead they've been fitted with two big vertical strips of lights, which act visually like an extension of the rails. The trams are the very incarnation of the City. The mirror surface created by polished steel and tinted glass is intended to play with the water flowing alongside in the Loire River, and reflect the surrounding landscape. 

Inside there is a nod to the former industrial heritage of the City, which was one of the first producers of silk in France. The interiors reference a special silk called Gros de Tours, which was a particular shade of red. The red interiors of the trams give a sort of special Tours heritage corporate look, but they also create a warm and comfortable feeling.

Tram design is not just about making them attractive. It must also correspond with the identity of the City. It's a subtle piece of territorial marketing.

Train!!

Susan often laughs at how excited I am when I see a train, and she is probably justified in doing so.

So imagine my surprise when she got excited and called "train!!" as we were driving to the dermo's about a month ago. She was justified though - it was a train travelling from Loches to Tours, and although we have lived here for over 16 years, we have never seen a train on the line. The lack of trains has been a source of discontent for many years.

However, we have now seen a train on the line to Loches, and here is a photo to prove it.

Last year SNCF experimented with a hydrogen powered train on this line, but that only lasted a month. This train consisted of two X73500 class diesel railcars.

Changeable

Normally we would be expecting weather like this in April. These photos were taken 25 minutes apart yesterday afternoon. Just as it looked as if the heavy rain was setting in, it stopped.

Which is a pity, because we could do with some rain.

A New French Phrase

 A new term for me: "Sans exhausteur de goût" = "no added flavour enhancers".

Although I could guess from the context I was curious enough to ask the checkout operator what an 'exhausteur de goût' was. Her response was that 'c'est quelque chose qui ramène du goût'. Then a shrug, and she added 'c'est chimique'. Literally, 'it's something that brings back flavour. It's chemical.'

The product in question, for those of you wondering, is thin slices of turkey breast wrapped around slices of ham and cheese, then crumbed. It's really intended for children I think, not really considered a grown up's meal in this cheap and cheerful version. The portion size is certainly small anyway. I buy them occasionally because I can do them in the air fryer and have a quick light cheap meal for the two of us, served with steamed veggies.

Please Watch Your Dogs

Photographed at Pearl Beach, just north of Sydney

Aussie Moth

In contrast to yesterday's moth, photographed in our salon, this is an Australian Hawk Moth.

Hippotion scrofa is about twice the size of yesterday's moth, a fairly hefty beast with a 70mm wingpspan. It's found in Australia, New Caledonia and Vanuatu. Susan photographed this one in the Australian Alps last year.

I identified it using ChatGPT. If you use the right prompts, it's quite a useful tool.

Night Visitors

During the recent warm spell we have had our windows open at night to cool the house down. This works really well, but it does get fluttery.

I don't know what this medium sized (about 3cm across) moth is, but it's quite pretty. Most of the other moths (and there are a lot of them) are quite plain.

The Pieta of Jean Fouquet

Nouans Les Fontaines is a tiny village in the middle of nowhere. And yet it holds a great medieval treasure. In the church, behind the altar, in the space it was created for, is a large 15th century painting. The church is open to all who know of the painting's existence and who want to see it. 

 

The church in Nouans les Fontaines.

Just recently I was passing and had time so I popped in. I was not the only person who had done the same. The two men already there knew it well and we had a lovely chat.

 

Detail of the priest's hands.

Jean Fouquet was a native of Tours. He was a painter, illuminator, miniaturist and highly regarded portraitist. Today, in art historian circles, he is recognised as one of the greatest creatives of his age. Outside of art history though he is forgotten.

 

Detail of the priest's robe.

At the confluence of influences coming from the Flemish and Tuscan artists who dominated European painting at this time, his art profoundly changed French painting of the 15th century.

 

Detail, showing Joseph of Arimathea, Christ, John the Evangelist and the Virgin Mary.

Several versions of the story of the origins of this painting exist, but it was probably commissioned by the unknown white robed canon (priest) on the right in about 1450. It was rediscovered in 1911 by Paul Vitry, Curator of Sculpture at the Louvre, who came from the Touraine. The painting at that point was situated in the tribune of the church.

 

Pieta by Jean Fouquet (dimensions 2.36 m x 1.47 m).

 Paul Vitry only brought the painting to the attention of the authorities in 1931, and it was very quickly classified as a historic monument. Then in 1932 it was shown in London as part of a major exhibition of French art.

 

The interior of the church, with the painting behind the altar.

The painting was fully restored in 1980 by the Museums of France Research Laboratory, before an exhibition at the Louvre of the works of Jean Fouquet in 1981.

The Origin of la Carotte de Tabac

Most newsagents in France have a bright orange red elongated diamond shaped sign with flashing lights hung above their door. In white letters down the middle it says 'TABAC'. What does it all mean?!

Since 1906 bureaux de tabac (shops selling tobacco) have been obliged to display the carrot sign to show they sell tobacco. But why?

 

The 'carrot' in Veigné.

 

One of the explanations of the origins of this symbol that you will often hear is that being stored with a carrot allowed tobacco to keep better. And it is true that people did put a piece of carrot in their tobacco tin to keep it fresh. But this isn't the real explanation for the sign.

The 'carrot' has evolved over time. Initially it wasn't necessarily orange. It was sometimes brown. Today it has to be shiny and illuminated.

 

The 'carrot' in Preuilly sur Claise.

 

The number of newsagents selling tobacco is decreasing, and especially in rural areas the 'carrot' is disappearing. Newsagents today often want to modernise their offerings and don't necessarily want to sell tobacco. Today there are 24 000 newsagents in France, down from 49 000 in 1970. Those that still exist have done so by following the trends of what their customers want.

The real origin of the shape of the sign comes from how tobacco was sold in the 16th century. In those days tobacco was sold as leaves that you chewed or smoked. The leaves were not attached to their stalks, but in rolls that were wrapped in calico and tightly wound round with string in a way that made them resemble carrots. In order to use the tobacco one grated the 'carrot'. Later, the form changed to cigars and cigarettes, but the carrot symbol for shops stuck.

The first tobacco shops in France opened in 1716. The French ambassador to Portugal, Jean Nicot, had introduced it to France and grew it in his own garden more than a century earlier. He gave powdered tobacco (snuff) to Catherine de Medici, to give to her son François II to cure his migraines in 1560. At the time, tobacco was often called the 'Queen's herb' or 'Nicot's herb', and was considered medicinal and drunk as a tisane (herbal tea).

In 1906 it became a legal obligation to display a 'carotte de tabac' outside any shop selling tobacco. The 'carrot' must be illuminated and in the shape of a diamond. It has to be either red, or tricolour (red, white and blue), and can contain the word 'tabac'.

These days the carotte de tabac is part of French cultural heritage.

The Noisiest Time of the Day

I was up at 6:30 this morning, opening up the house in an effort to get it cooler before the sun kicks in. As I went around opening the ground floor doors and windows it occurred to me how noisy it was.

In addition to the usual suspects - sparrows, collared doves, poultry, blackbirds and the like, there is at least two sets of farm machinery working the fields above town, and the roofers who are working at the top of the street have just rattled past. 

Preuilly, this morning.

By midday all of this will have stopped. The birds will be hiding, the farmers will be inside, the roofers will have stopped work, and all our windows and shutters will be firmly closed against the heat. I haven't yet seen any prohibitions on farm work, but they can't be long in coming.

At the moment (7:00am) it's about 20°C outside, with the slightest of breezes. Inside it's slightly warmer, but once the outside temperature reaches 21° we'll be shutting the house up in attempt to keep the house bearable.

Only another two days of this, and the maximum temperature will drop to mid 30s. It'll feel like a cold snap.

Oysters at the Guinguette

Our guinguette (riverside summer pop up bar) Le Lavoir knows how to pull in the crowds. Recently we went down for their special oyster service. The oysters themselves were amongst the best we've ever had, and the condiments were good too. Normally I just have oysters nature (plain), but the shallot vinegar and the citrusy dressing were both excellent and both enhanced rather than overpowered. 

 

Opening oysters as fast as he can. The bowls contain condiments -- 'caviar', citrus, shallot vinegar.

The oysters came from the Ile de Ré, off the Atlantic coast, raised and served by the Dealer d'Iode (chasseur d'huitres) https://dealerdiode.com/. Guinguette Sommelier Louise was taking orders and serving a carefully chosen white wine. The oyster farmers are fifth generation and the family have been producing oysters since 1920. As ever when I've had really good oysters, they were not large. These ones had a very impressive algal fringe too.

 

 Louise taking orders, customers taking their oysters. The little bottles contain smoked vinegar.

COVID was a real turning point for the business, and they decided to develop oyster bars and host events and visits.

To keep up with the guinguette's news, follow Guinguette Le Lavoir on Facebook. https://www.facebook.com/guinguettelelavoir/

It's Hot

And it's going to be hot for a week to come.

This past week the daily high temperature has been somewhere between 30°C and 38°C, and the minimums between 17°C and 22°C. To keep the temperature in the house tolerable we keep the windows open overnight, and close them in the morning when the outside temperature is higher than the inside temperature. This is working well, the temperature in the house remaining between 22°C and 24°C.

The forecast for the coming week at 08:50 this morning

The western wall of our house is also unfortunately the longest wall. It absorbs a lot of heat directly from the sun, and as there is no shade and we're surrounded by roads and buildings, heat reflected from hard surfaces. The temperature there can be really toasty, and unfortunately this is the temperature of the air that enters the house if we open the back door.

This was the back door temperature on Friday last week.

The insulation installed last year is really doing its job. Whereas in previous heatwaves the heat absorbed by the western wall has raised the temperature in the bedroom to the level where we can't sleep, this year (with the aid of a fan) the temperature hasn't yet been an issue.

For those of you still dealing in the old money here's a converter.

Twelve Months Ago

A year ago today I had my prostate removed. No photos, because no-one needs that.

My treatment continues because the operation didn't 100% solve the problem. Now my kidney stones have been attended to I have another trip through the atomic donut scheduled, followed by 7 weeks of radiotherapy.

Gentlemen, get checked. It may seem undignified, but the alternative is much worse.

Tour de France Banner

 

Local textile artist Daniele Deletang has produced a 4 metre x 5 metre banner in patchwork to celebrate the passage of the Tour de France through Preuilly sur Claise on 13 July this year. It is hanging from the front of the gallery she and her husband curate. Very conveniently it is situated directly in front of the bridge the riders must cross, before they turn hard right around the Abbaye and head for Bossay sur Claise. 

It's in lovely bright colours and very much in the spirit of the race. I hope it gets lots of air time when the helicopters come through to do their travelogue shots.

Christ is Re-Risen

Back in April I was out with Les Galoches walking group from Yzeures sur Creuse and we passed a large stone cairn at an intersection. I asked what it was, which resulted in gales of laughter.

The plinth in April.

The cairn is a plinth for a crucifix. Yzeures sur Creuse hosts a very successful rock festival every year in the summer. I'm told that last year, during the festival, a somewhat inebriated young man seeking to impress his girlfriend climbed the plinth and hung off the cross, which promptly came crashing to the ground.

The newly repaired crucifix.

Local social media groups apparently had a good deal to say about it, of the 'young people today!' variety, but it seems that the young man was instantly mortified, and first thing the next morning, turned himself in. He went to the town hall to 'fess up, and they were completely sympathetic. They commented that the metal rod fixing the crucifix to the plinth was so badly rusted that they already had it on their list to deal with. In their view the young man was just unfortunate and they were glad no one was seriously hurt. The crucifix has now been repaired and is in tip top condition for further festival highjinks next month...

Baked Korean Chicken Wings

When we get the chance we always try to cook a big batch of something tasty, interesting, and almost as importantly, quick to turn into a meal after taking out of the freezer. This is a recipe I prepare three or four times a year, with chicken wings and drumsticks. Lately I have been adding turkey wings to the mix, because you can occasionally buy them in bulk at the supermarket.

Whatever meat you use, it needs to have a bone in it, because it's a meal best eaten with your fingers. If using turkey, cut the wings lengthways.

Ingredients 

1 kg poultry wings (2.2 pounds), drumettes & wingettes

In a bowl;
1 cup milk (250ml)
¼ tsp salt
¼ tsp ground black pepper

Marinating and basting sauce (mix these together in a large ziplock bag)
1½ Tbsp gochugaru (or 1tsp chili flakes)
3 Tbsp gochujang
2 Tbsp brown sugar
2 Tbsp honey
2½ Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1½ Tbsp rice wine
3 cloves minced garlic
1 bird's eye chili minced

Instructions

Put the meat into the bowl of milk. Cover the bowl with cling film and leave in the fridge for about 20 minutes. Drain and let it sit in a sieve for about 5 minutes.

Once drained, put the wings into the bag containing the marinade. Seal the bag and vigorously shake and massage so that the sauce covers the meat. Marinate it for at least 4 hrs in the fridge (24 hours is better) and massage occasionally.

Preheat the oven to 220 degree Celsius.

Take the chicken out of the fridge. Lay baking paper on top of the baking tray and line up the pieces. Make sure they are not stacked up on top of each other.

Put the bag of excess marinade to one side for later.

Put the tray into the oven and bake for 15 minutes. Take the tray out, turn the meat over and put it back in the oven. Bake for 10 more minutes.

Transfer the meat for immediate consumption to an air fryer (or preheated oven). Brush with some of the excess marinade using a basting brush.

Cook at full blast for 2 minutes or until the skin is charred. Turn the meat over and brush again, and give it another 2 minutes.

Garnish with toasted sesame seeds and serve.

If, like us, there's only two of you and you're trying not to eat too much, 1kg of meat is too much for one sitting. I usually cook a double batch, and freeze the majority for later use.

Divide the remaining cooked (but not air fried) and cooled meat into servings, and put in freezer bags with divided up excess marinade. Keep in the freezer.

When you're using the frozen meat, you have two choices:

For salad composée: defrost, then baste with the marinade, and heat in the airfryer at 160°C for 15 minutes basting continually. Turn over after 5 minutes.

To have hot: defrost, then reheat at 160°C for 10 minutes in an airfrier. Then turn up the heat to maximum, baste liberally with the marinade from the bag, and give them 2 or 3 minutes a side, basting with the remaining marinade when you turn them.

Who Goes There?

 If I told you the genus I'd only be guessing. The furthest I'd be prepared to go is Macropod. I think.

The Co-operative Bakery

Fabrice Doucet is our remarkable local historian, and his depth of knowledge about Preuilly's past is incredible. He's meticulous about accuracy and sources, and maintains a very extensive personal research archive of clippings and photos. He's active on Facebook, and every now and then I cheekily 'steal' one of his posts and translate it for the blog. The story of the co-operative bakery on what was then known as Place du Marché (today Place des Halles) is one such post.

 

The co-operative bakery was to the right of the angle in this building. Now a private home, the windows have been altered so it is not so obviously a shop front.

 

"In the wake of workers movements in the 19th century, co-operative societies appeared all over France. The aim was primarily to get the price of sales as low as possible. This was the case in Preuilly, and from 1909 there was a co-operative bakery on Place des Halles, just down from the current co-operative grocery store.

In 1928 the co-operative society had 280 members. The term Place du Marché was still in current usage and was what appeared on the bakery's invoices. In 1931 the co-operative bakery was taken over by Roger (Gaston) Nibeaudo, and he ran it until 1946. The co-operative was dissolved at an unknown date. Following this the baker was Roger Dubreuil (1957)."

Fabrice also includes a newspaper clipping reporting on the new bakery on 19 September 1909.

"A co-operative society has been formed in Preuilly, with M. Clément as president, for running a bakery outlet. 

The sale of bread will start at the beginning of next month and the depot is installed on the Market Place. The oven has already been built and the workers are putting the final touches to the storefront. Different local workers were employed for all the improvements, and the creation of this co-operative bakery is an important event for our area."

[Source: Opening of the co-operative bakery at Preuilly, la République, weekly newspaper, Indre et Loire.] 

According to another source, this is where the baguette first made its appearance in provincial Preuilly sur Claise.

I've Done Some Decorating

Susan has written in the past about her large REG vases. That's not the only REG ceramics she owns.

Yesterday, while she was out shopping, I grabbed my tools, drilled a hole and hung a mirror. I must have been feeling competent, because I didn't stress about it - but it is an over engineered hook.

I'm impressed that 35 years ago Susan bought pottery that perfectly colour matches a house she first saw 19 years ago.

What the Heck is That?

Many Linden trees in the Touraine are currently sporting weird red growths on their leaves, like tiny fingers pointing upwards. 

 

Underside of a leaf.

They are called Nail Galls (Fr. Galles cornues) and they are caused by microscopic mites in the Eriophyes genus. There are not just a few galls on affected trees, but several dozen on the upper surface of each affected leaf. The galls can be up to 15 mm long and range in color from pale green and yellow to red. On the underneath of the leaf you can spot a tiny hole, and inside the gall's hairy centre there will be an invisible worm like mite measuring 0.2 mm long.

 

Upper side of a leaf.

The galls start appearing at the end of spring. The mites are present all over Europe, but particularly in France and Great Britain. Each species of Eriophyes is particular to one, or occasionally two, species of Linden. The galls pictured are on a neighbour's Common Linden Tilia x europeus (Fr. Tilleul commun), so they are probably caused by Eriophyes tiliae. But it's impossible to say for sure without expert knowledge of the group and microscopic examination. Common Linden is a hybrid, so it can be affected by several species of mite, which also affect the parent Linden species.

If your tree is affected, don't worry. There are biological controls (other predatory mites) but they are not very practical to apply, and normally it is not worth employing them. The Eriophyes mites and their activities do not hinder the growth of the tree or harm it in any way. They just make it look a bit weird for a while.

Visiting the Manoir de Clos Luce in June

Recently I visited the Manoir de Clos Lucé, a privately owned historic site in the old heart of Amboise, open to the public and most famous for being the last home of Leonardo da Vinci. 

 

A crowd gathers around the resident peacock.

A reconstruction of a bridge designed by Leonardo da Vinci in the grounds.

Reconstruction of a two storey bridge designed by Leonardo da Vinci in the grounds.

View from the terrace.

Formal gardens on the terrace.

Entrance to the tunnel which links the Manoir de Clos Lucé and the Chateau Royal d'Amboise. After a rockfall in the 1970s access to the tunnel is forbidden.

Raspberry, Rhubarb and Custard Cake

For people like us who love raspberries, rhubarb and custard, a cake that combines the lot seems like a brilliant idea. So I've made it several times and sometimes even serve it with extra custard as a dessert. 

 

 

Ingredients
150 g rhubarb, washed, trimmed and cut into 3 cm lengths

300 g frozen raspberries
Cake release paste (blend equal quantities of flour, vegetable oil and cooking margarine)
250 g butter, softened
200 g custard
250 g flour
1.5 tsp baking powder
4 eggs
1 tsp vanilla extract
250 g caster sugar


Method

1. Heat the oven to 200C.
2. Place the rhubarb and raspberries in a non-stick frying pan and sauté for about 10 minutes, to cook the rhubarb and reduce the moisture content.
3. Allow the fruit to cool.
4. Coat a 30 cm springform ring tin with cake release.
5. Put aside half a cup of custard.
6. Beat the rest of the custard with the butter, flour, baking powder, eggs, vanilla and sugar.
7. Spoon a third of the batter into the tin, top with a third of the fruit, then another third of the batter, another third of fruit, the rest of the batter and finally the rest of the fruit.
8. Dollop the reserved custard around on the cake.
9. Reduce the heat of the oven to 180C.
   
10. Bake the cake for 40 minutes, then cover with foil and bake for 15 minutes more.
11. Cool in the tin.
12. Serves 16.