A Vintage Birthday

It was my birthday this week and having entered this world in February 1970 I guess that makes me at the grand of age of 44 'vintage' or is that 'retro'?

In a bid to cheer me up (there's not so much to celebrate once you've hit your 40's) Spike came home from work the day before with a beautiful bunch of flowers that brightened up the house with a much needed shot of colour during this dark, cold and soggy time of year!

Something I've noticed recently is that the trucs that surrounded me as a child are now considered vintage/retro too and although I am much more into the 1920's and 1930's I thought it would be great fun to embrace the current trend and have lunch in the kind of traditional French restaurant that was commonplace during my early childhood in the 1970's.

On the morning of my birthday we woke up to a cold, wet and blustery day (which unfortunately is not uncommon on my birthday) and decided it would be good to go somewhere cosy where we would feel cocooned from the raging elements outside.  This was one of the reasons we chose a lovely restaurant we had discovered in the St. Jacques quarter of Cognac called Les Pigeons Blancs.

Having decided to park a little way away from the restaurant (never again!) we tumbled in the entrance like two frozen popsicles to be greeted warmly by the charming owner. Les Pigeons Blancs was everything we had hoped to find in a traditional restaurant but what we really didn't expect was the amazing quality of the food.  For two gourmands (ie. piggies) we found ourselves well and truly in our element.  

Wonderful sea bream with asparagus and butter sauce

I must confess though that the main (and I admit slightly immature) reason for choosing this particular restaurant was that it was the only one that continued the tradition of THE DESSERT TROLLEY and, oh joy of joys, when this bastion of the 1970's was discreetly wheeled over to our table we were not to be disappointed!  

The dessert trolley of our retro/vintage dreams!

Les Desserts au Chariot consisted of many of the old 1970's favourites but with a slightly updated/local twist like the 'Cognac' Babas and a modern take on a traditional Black Forest Gateau.  I plumped for the more gooey desserts (which the waiter assured me were not fattening at all!) of a lemon mousse on a dark chocolate sponge, an exotic fruit cheesecake and yummy coffee meringues.  

My very 'light' selection from the Chariot

I had a wonderful birthday lunch at Les Trois Pigeons and would not hesitate to visit again in the summer so that I can enjoy another sensational meal and sit and sun myself on their delightful terrace.  However, looking at the photos I must confess that I'm starting to feel a bit peckish now so I'll be off.... the diet starts tomorrow!   

Un Oeuf is Enough!

Just before Christmas we bought three new chickens to keep our old hen, Mildred (aka Millie), company after the last of her companions died.  Because they all looked very similar we named them after the Andrews Sisters - Patty, Maxene and LaVerne.

Millie with her three new friends (who wouldn't stand still for the photo!)

Things in the hen house were quiet for a few weeks as the girls settled in but now they are laying practically every day (even Millie has started laying again).  As wonderful as this is it's just the two of us and things are beginning to get a bit out of hand.  

Luckily we purchased an Egg Skelter a few years back when we encountered the same problem and this has proved to be invaluable because we can, at least, be sure that we eat the eggs in date order.

The ingenious Egg Skelter devised by a very clever man from Devon

In our last home we lived on a busy road so we were able to sell our excess eggs on a table with an honesty box which worked really well and earned us a little extra cash. However, where we live now is totally rural with no passing trade so as far as the eggs go we're truly on our own!

Selling fresh free-range eggs from our old house

This week, so far, we have given away 18 eggs to friends and neighbours but the girls keep on laying so I thought I would make a quiche with a few bits that needed using up in the fridge.  I found some left over smoked trout and some slightly overripe camembert which, along with the pastry, used up four eggs. Although this will no doubt be yummy for supper tonight it does not really solve the long term problem.

My rather rustic looking quiche (well I'm not a chef like Spike!)

Another method of using up eggs is to make fresh pasta and to freeze it so I will probably do that when I get a minute but the best solution will be when this year's brocante season begins to pop a few boxes of eggs on my stall so that the ladies can start earning their keep!

Yet more eggs today... aghhhhhhh!