Hugo is not feeling the love for Lockdown Strikes Again. I’m pretty sure he has PTSD following an intense two months in the Spring with eccentric humans and flamboyant and immature fellow animals. Hugo, like many great intellectuals, is a bit of a loner; company 24/7 leaves him frazzled to say the least. When Léo left to go back to Bordeaux to school last weekend, Hugo commandeered the front seat of his car and nothing would make him budge. He thought that Léo’s company, albeit in a city, was preferable to what we had to offer.
Luc is currently spending most of his waking hours scaling the roofs. He has become a fanatical adversary of skulking moss, to which he lays seige armed with a rock climbing harness, knives and poison. Apparently he finds moss assassination cathartic, which is unfortunate because seeing him on the roof does nothing for my serenity. In twenty years’ marriage I had never realised what strong feelings he had on plant fungus.
My thyroid has gone haywire which leaves me burning up like a furnace, insomniac, and putting away teenage boy quantities of food. Dogs really do have a sixth sense, and every time I sit down, Java climbs up to ‘comfort’ me, which is very sweet and definitely more therapeutic than scaling the roof.
Ceps, once cooked, are rich in anti-oxidants which help support the immune system. They are also a good source of vitamin D; a single serving can supply about 30% of your daily needs. Ceps contain high levels of folic acid and vitamin B12, and help detoxify the liver. And finally they contain a good amount of potassium which contributes to cardiovascular health.
Ingredients (serves 4)
2 shallots, finely chopped
1 tablespoon olive oil
75ml dry white wine
75g fresh ceps (or dried and soaked)
2 cloves of garlic
2 tablespoons Armagnac (or Cognac)
1 teaspoon chicken or vegetable stock, diluted in 5 ml water
2 tablespoons crème fraîche
Sea salt and freshly ground black pepper
Gently brown the shallots in the for a couple of minutes. Add a drop of white wine and then add the ceps and garlic. Leave to cook gently for about 20 minutes, stirring often. Add the remainder of the wine, the Armagnac and stock and then the cream. Season and leave to simmer for a further 15 minutes, or until thickened. May be liquidised for a smoother sauce.
This sauce makes a great accompaniment to steak, or any red meat. It’s also delicious on pasta.