Tag Archives: French lifestyle

Spicy chicken and sausage stew, papa pigeons and neat freak landladies

I am the lucky beneficiary of at least two daily updates on our ever-expanding pigeon family. Today I know more about pigeons and pigeon lifestyle than at any time in my life. If you need to know anything whatsoever pigeon-related, I’m your girl. Our original four birds have become eight and, despite a very shabby start, the flyabout father pigeon has evolved into The Father to Beat. His days are spent sitting on eggs, or afterwards sitting on the featherless babies to keep them warm. He then alternates food distribution and baby-sitting the young pigeons’ clumsy first attempts to fly. Luc takes full credit for this transformation from carefree yobbo to devoted father and husband.

Meanwhile, Léo is in Bordeaux torturing his landlady, who is a masochist. If you were someone who preached and worshipped at the alter of ‘Neat as a Pin’, would you say to yourself: ‘Oh I’ve got a good idea, I’m going to rent the apartment right next to my house to two 18-year-old boys’? Although strictly-speaking she shouldn’t, Madame and her masochism go and check the state of the apartment about once a week (her nerves couldn’t take any more). Every time there is a little surprise waiting to inflame; the no smoking sign turned upsidedown, a strategically placed pile of dust in a cupboard, a single sock as a tap glove… (I know this because she sends me rambling text messages, detailing how my son is driving her insane). Last week, Léo’s flatmate had stuck a message to Léo on the fridge door along the lines ‘don’t touch my fajitas mate!’. Her rampant OCD got the better of her – she actually corrected the spelling mistake with a red pen!

I’m daydreaming about freedom in the snow-clad pyrenees, and organising a cross-country skiing trip, as the downhill ski resorts are closed. Unfortunately, I strongly suspect that my plans will be scuppered by another imminent lockdown.

This hearty dish would make perfect après-ski fare. There’s no harm in dreaming!

Ingredients (serves 4)

1 onion

4 cloves of garlic

1 tablespoon olive oil

4 chicken thighs

4 Toulouse sausages, cut into rounds

1 tin of peeled tomatoes (or homemade if possible)

White beans, precooked

3 carrots, peeled and sliced

2 red peppers

4 anchovies

A sprig of rosemary

1 glass of white wine

Sea salt and freshly ground black pepper

1 teaspoon (or more) paprika, chilli powder or Espelette pepper

Preheat the oven to 150°C. Chop the onions and garlic and add to the olive oil in an oven-proof casserole dish. Cook until golden and then add the chicken and sausages until golden-brown on both sides. Add the tomatoes and bring to a simmer, then add the beans, carrots and red peppers. Last of all, add the anchovies, rosemary and white wine, then season to taste and cook for about an hour, making sure during cooking that there is sufficient liquid.

Brussels sprouts and chestnuts and uppity wild boar

I have something in common with The Donald (other than unruly yellow hair): I incite appallingly bad behaviour. In animals in my case; Luc has always maintained that it’s impossible to get any animal to obey if I’m nearby. Yesterday was a case in point. Just 10 minutes in to a walk with Hugo and Java, two dogs became three and then a few minutes later, four. One of the dogs had jumped out of a window to join us, and the other had abandoned his master without a backward glance. A little further on, we walked past four horses in two separate fields. The dogs didn’t go into the fields, but our presence alone inspired one of the horses to leap over the fence into the adjacent field to join his friends.

One of the consequences of repeated lockdowns is that the wild boar believe they own the forest. Leaving our house in the car yesterday, my path was blocked by a menacing 100kg specimen. The sight of me clearly made him angry, and he fixed me with a stare that said ‘I own you, bitch’. Something about the way he irately hoofed the ground and then started to snort, made me reverse the car and watch from an acceptable (to him) distance while he saw his wife and eight babies over the track.

In stark contrast to the dogs, horses and boar, these young deer seemed remarkably well behaved and stood quite still while I photographed them.

Brussels sprouts are part of the cabbage family, the nutritional virtues of which I detailed in my previous post.

Ingredients (serves 4)

500g Brussels sprouts, peeled and halved

2 tablespoons olive oil

4 shallots, peeled and sliced

2 cloves garlic, peeled and crushed

250g chestnuts, pre-cooked

Sea salt and freshly ground black pepper

½ teaspoon paprika

Cook the Brussels sprouts briefly in salted boiling water for about five minutes, drain and set aside. Heat the olive oil in a large frying pan and fry the shallots and garlic until golden. Add the sprouts, chestnuts and seasoning and fry for about five minutes, or until the chestnuts start to crisp.

Braised red cabbage and a better New Year

Happy new year everybody! We can only hope for a less complicated, less heartbreaking 2021…

We happily bid good riddance to 2020, and welcomed 2021 with some trepidation at our neighbours’ (in France we are allowed to meet in groups of six). We enjoyed an impromptu wine-tasting session, and ended up crawling/swimming back home, zigzagging our way through puddles, rivers and lakes at around 2.30am (we have had terrible flooding over the past few weeks).

Luc woke up with a blinding headache in a panic, saying ‘oh mon dieu, j’ai choppé le Covid’ (‘oh my God I’ve caught Covid’.) He was incredibly relieved when I suggested that his ‘Covid’ probably had more to do with a combination of excessive wine ‘tastings’ and wet feet than any viral infection.

The cabbage family are almost certainly the vegetables richest in nutrients and protective substances; they are not only a fantastic source of vitamin C, but also fibre, carotenoids, B vitamins, potassium, magnesium and calcium. A high antioxidant and vitamin A content means that cabbage helps to defend both the skin and eyes from free radicals.

Red cabbage contains a large amount of amino acid glutamine, which specifically reduces the inflammation and pain associated with ulcers in the gastrointestinal system. Recent research has shown cabbage juice, particularly red cabbage juice, to be highly therapeutic.

Claude Aubert, a French Agricultural Engineer who was the pioneer of organic farming in France, recounts a study carried out on two groups of volunteers: The first group ate a ‘normal’ diet, and the second group was given a diet rich in vegetables from the cabbage family, notably Brussels Sprouts. Both groups then ingested carcinogens. The cabbage family eating group eliminated the carcinogens more quickly than the other group.

We had this cabbage with our Christmas guinea fowl. It was a perfect complement.

Ingredients (10 portions)

1kg red cabbage, shredded

2 onions, chopped

2 cloves garlic, crushed

3 cooking apples, peeled, cored and chopped

Half teaspoon ground cinnamon

Half teaspoon garam masala

Sea salt and freshly ground black pepper

3 tablespoon brown sugar

3 tablespoons apple cider vinegar

15g butter

Place all the ingredients in a large casserole dish, add the seasoning, then the vinegar and last of all the butter on top. Place in a slow oven (150°C) for about two and a half hours, stirring from time to time and adding a drop of water if it seems too dry.

Spicy meat loaf, pigeons and Paris

I had to have a stern word with a pigeon last week; he had left his wife to do all the egg sitting, while he was out and about teasing Java, paddling in the pool, and perching on the horses’ warm backs. Anyone familiar with pigeons knows that it quite clearly states in the pigeon prenup that Monsieur should share the incubation burden. So either Madame is a total pushover, or Monsieur is a bit of a one.

The couple had also been shamefully slapdash in the ‘construction’ (I use the term lightly) of a nest for their brood-to-be. They had garnished a wooden beam five metres from the ground with a couple of dry leaves and a few bits of straw. Luc took pity and supplied them with a wooden wine box full of hay, where the squabs have now hatched and are growing by the day.

Satisfied we had done all we could for the irresponsible pigeons, I made a flying visit to Paris at the beginning of the week to see a thyroid specialist about my rogue thyroid gland. I managed to lock myself in the train bathroom for part of the journey because my slimey, soap-covered hands and inability to turn on the water to rince them, meant that my impotent fingers kept slipping on the door handle. As all restaurants are still shut in France, I nipped into a health food store for something to eat, and ended up inadvertently buying myself baby food (inside/outside temperature changes and my mask caused my glasses to steam up). Plus ça change…

At the hospital the next day, I had to see the radiologist before the thyroid specialist, and I obviously inspired her; she seemed awfully keen to lecture me on my mask and its inadequacies. Neither its size, shape, colour nor material pleased her, and neither did the apparently slapdash way I was wearing it. In the end so I had to say: ‘Madame, your rant is instructive (not!), but I’ve come 800km for an opinion on my thyroid, not my mask’. She was NOT amused and actually told me to ‘shush’. I had forgotten how cantankerous Parisians can be.

It was sad to see Paris so listless with all its bars, restaurants and museums shut. However, Paris by night was still luminous, and I had time for a photo dash.

Luc was very pleased with this meatloaf, which I left for him while I was away. It may be enjoyed hot or cold.

Ingredients (serves six to eight)

2 onions, chopped

2 garlic cloves, crushed

3 carrots, grated

1 courgette, grated

1 red pepper, chopped

3 medium tomatoes, chopped

Olive oil

300g minced beef or lamb

3 eggs

1 tbsp Lee and Perrins sauce

50ml tomato ketchup

200g pre-cooked chickpeas

Parsley

Rosemary

Fresh coriander

Sea salt, freshly ground black pepper

Half teaspoon of each: cumin, cayenne pepper or paprika, garam masala

Combine the vegetables, olive oil, meat, beaten eggs, Lee and Perrins sauce and ketchup in a large mixing bowl. Roughly blend the chickpeas and herbs until the mixture forms a lumpy paste (ie not blended too much) and add it to the meat mixture. Add the seasoning, mixing well and spoon the combined mixture into a loaf tin and cook for about an hour and a half in a medium oven (180°C). Leave to sit for ten minutes before slicing.

Apple and sultana cake and smashing people’s faces in

I was chomping on the bit in a supermarket queue when a message pinged onto my ‘phone from Luc, who was waiting outside in the car. This was our exchange:

Luc: ‘Have u bn arrested?’

Me: ‘Er not yet, but thx for jumping to that conclsn. V slow – lady in front regaling cashier with ALL deets of sprained ankle. Cousin’s ex son-in-law (wtf?) had to take her to hospital. Mucho pain. And now me too…’

Luc: ‘When your turn tell the cashier all about your thyroid pblems!’

Me: ‘&@(€ §^$’

I read an amusing article in our local newspaper about a man who, when stopped by the police, obligingly produced his ‘Attestation De Déplacement Dérogatoire’ (the form we have to fill in to go anywhere during lockdown. The French love a form.) The man hadn’t found the appropriate box to check, as his reason for leaving the house was ‘to smash a bloke’s face in’. As the policeman said with some irony, ‘he seemed keen to make an effort to adhere to the rules, in his own way!’

This cake is made with einkorn flour (although it will work very well with ordinary flour), which is one of my favourites because of its subtle nutty flavour. Einkorn flour is the most ancient form of wheat, and very different from modern wheat. It is very high in protein, essential fatty acids, phosphorous, potassium, iron, vitamin B6, lutein and beta-carotene, which gives it a golden tint. Einkorn flour has a very low gluten content which makes it much easier to digest than wheat flour.

Ingredients (10 slices)

2 large apples, peeled and sliced

A handful of raisins

2 tablespoons dark rum

150g cane sugar

3 eggs

2 teaspoons vanilla extract

200g einkorn flour (you could use ordinary flour)

1/2 teaspoon cinnamon

Pinch of salt

1 teaspoon baking powder

Half teaspoon bicarbonate of soda

1 pot of yoghurt (125g)

75ml melted virgin coconut oil

75ml melted butter

Preheat the oven to 180°C and prepare and grease a loaf tin. Poach the apples and raisins in the rum and a small amount of water. Once the apples are soft (about 15 minutes), drain the excess cooking juice and set aside.

Beat the sugar and eggs together until homogeneous, add the vanilla essence and then gradually add the flour, cinnamon, salt, baking powder and bicarbonate of soda. Add the yoghurt, melted coconut oil and butter, mixing well. Lastly, stir in the poached apples and sultanas, transfer the mixture to the tin and bake for 35/40 minutes, or until a skewer comes out clean.

Lemon and cardamon cake and a treasure hunt for pigeons

Luc has been amusing himself by changing the place he leaves the pigeon grain every day. I have to admit it’s fascinating to watch them strutting around, quizzically cocking their heads to one side and saying to themselves ‘what the hell is he playing at? I’m sure it was right here yesterday’. I would say we should get out more, but you know, lockdown… There is actually a good reason for the nomadic food game, other of course than Luc’s sadistic streak, and that is the hunt for food gives the pigeons a bit of exercise. We’ve noticed them becoming increasingly lazy – they are so attentive to lockdown rules that they never actually venture further than 100 metres in any direction.

Every time Léo returns to school after the weekend he forgets something important. Last weekend it was his computer charger. As there is no ‘airhead son’ box to tick on the form we have to fill in to leave home, I sourced a seat in a carpool. The driver of the car seemed a bit surprised when I said that I wouldn’t be accompanying the plug, although he was relieved when I reassured him it travelled well in both the front and the back of the car, didn’t suffer from travel sickness and that he wouldn’t be bothered by inane chat. All in all, it was a win-win situation: Léo was able to recharge his computer in record time, I didn’t have to request the creation of a new box for the ‘leaving home’ authorisation form, and the driver of the car was able to duck the company of the strange blonde!

Unlike the pigeons, Java’s photogenic boyfriend, who is called Caramel, Mikko or Nikko depending on who you ask, is oblivious to the confinement rules, and spends much of his time just outside the front door waiting for Java to come out. Meantime, Java is mesmerised by the gorgeous November sunsets, to the detriment of her handsome companion.

I’m so happy to see the encouraging results of a growing number of studies on the benefits of not only vitamin D, but also vitamin C, zinc and melatonin for the prevention and treatment of Covid-19. I have absolutely no problem with being labelled a kook, but I do take issue with being labelled a senseless one 😉

https://link.springer.com/article/10.1007/s40520-020-01570-8

https://www.sciencedirect.com/science/article/pii/S2213716520302587

https://www.frontiersin.org/articles/10.3389/fimmu.2020.01712/full

https://www.sciencedaily.com/releases/2020/11/201109152223.htm

Everyone has a lot to contend with at the moment and cardamon makes a refreshing antidote. It is lovely for curing and preventing digestive issues, and boosting digestive health in general. It is also helpful for mental stress, depression or anxiety, as well as asthma and bronchitis when it works by improving blood circulation in the lungs due to its blood thinning action.

Ingredients (serves 8)

175g coconut oil, room temperature (you can use butter)

150g cane sugar

1 tablespoon cardamon pods

Grated zest of 4 lemons

3 eggs, beaten

175g flour (I used buckwheat flour)

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

Juice of 2 lemons

Preheat the oven to 180°C. Grease and prepare a 900g loaf tin. Add the softened coconut oil, sugar, cardamon seeds and lemon zest to a mixing bowl and beat well until light and fluffy. Add the eggs, little by little to avoid curdling. Gently fold the sifted flour, baking powder and bicarbonate of soda to the mixture and then the lemon juice. Pour the mixture into the prepared loaf tin and bake for 40 minutes.

Cep sauce, dogs in therapy, and therapy dogs

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

10g butter

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.

Plum jam and a cast-off animal sanctuary

Four pigeons have found themselves a new home, and we’ve once again struck gold in the animal lottery. Apparently word is out that we’re a dumping ground for problem animals, and we’re so grateful to the hunters that arrive bearing ‘gifts’. I think. Java, bless her little heart, was given to us because she was ‘destabilised’, by which I mean completely off her trolley in terror, by guns. Not ideal when you’re a gun dog. And Hugo came to live with us having been found roaming the streets of Dax aimlessly like a yobbo.

We have an awful lot of resident toads as well. We have become the destination of choice for amphibians: Club Toad. And bizarely, my husband has an absolute passion for them, something that I’ve only recently become aware of after 20 years. He talks to them, strokes them (although I’m not sure that ‘stroke’ is the right word for a toad), comforts them, and helps them out of the pool when they get marooned. Should I be concerned?

Back to the pigeons. The hunter that arrived with them in a cage earlier this week felt ‘they would be better off with us’ (they had been squatting and squarking outside his bedroom window). This was a polite way of saying that they were doing his head in and could we take them off his hands before he shot himself.

I’d never really thought about just how annoying pigeons are. I grew up with the pigeons in London (just to be clear: I lived in a house with my parents, not perched on the edge of the fountain in Trafalgar Square), but country pigeons are a different kind of annoying. Town pigeons spend their time pacing up and down streets, accompanying people here and there, and being totally unable to fly. Not so with country pigeons, who are unbelievable noisy, messy, hyperactive busybodies. I have to admit though, when I count only three of them eating breakfast with the horses, I find myself worrying about where the fourth has got to…

Ingredients (makes 6-8 pots)

1.75kg red plums

500g greengages

600g black grapes

400g fresh figs

1kg cane sugar

1 apple, grated

20g fresh ginger, grated

1 lemon, juiced

50ml dark rum

Cut the plums and greengages in half, remove the stones and place in a large pot. Rince the grapes and figs and add to the pot. Add the grapes and the figs and then the sugar. Last of all add the grated apple and ginger, bring to the boil and then simmer for 30 minutes. Once cooked, add the lemon juice and rum. Liquidise according to taste and transfer to sterilised jam jars while still hot.

Plums are full of nutrients: One medium-sized fruit contains over 100mg potassium, which helps manage high blood pressure and reduce stroke risk. They are also a rich source of vitamins C and K as well as manganese, magnesium and copper.

Plums are rich in antioxidants, which are helpful for reducing inflammation and protecting your cells from damage by free radicals. They are particularly high in polyphenol antioxidants, which have positive effects on bone health and thanks to their ability to increase levels of adiponectin in the body, they are also a delicious way to manage blood sugar levels.

Bask in basil

My small but powerful lusitano horse, Jojo, was a bit of a thug in his youth. He was castrated late at five, and then only because I was pregnant and he bit anyone else that went near him. He took a chunk out of a groom’s arm once, and catapulted Luc into the air like a pancake when he deigned to ask him to move forward.

As he was entire, and therefore easily distracted (by ‘distracted’ I obviously mean: sent into an uncontrollable mouth-frothing frenzy) by mares, I used to rub a drop of basil essential oil near his nose. This had a double advantage: it helped him remain calm and focussed, and the pungent aroma covered the mares’ arousing scent.

I am happy to report that Jojo has grown into a real gentleman, and now radiates the sort of intensely serene calm sometimes found in the all-powerful. Riding out the other day, Java managed to round up a young deer who she chased out of the pine trees and straight into Jojo’s chest. The deer, unhurt, did a roly poly between the horse’s legs before shaking himself off and fleeing. Not to be outdone, Jojo’s rider (me) screamed like a banshee in shock. Despite the unexpected pandemonium, my darling horse stood stock-still and waited for everyone to calm down. Anyone familiar with horses and their reactions will know how unusual this is.

There are over 60 varieties of basil, also known as ocimum basilicum, or the king of herbs. The signature of Mediterranean cuisine, nothing says ‘summer’ to me as much as the heady scent of sun-warm basil. Known as ‘sacred basil leaf’ to Hindus, it has been used as a medicine throughout the world for over 3,000 years.

Basil belongs to the same family as mint, and shares many of the same characteristics. It is useful as a remedy for bloating, digestive cramps and colic. As is the case with many fragrant plants, it is its potent oils that have a relaxing effect on the muscles of the intestines, helping to ease cramps and spasms. It also helps alkalise the body and reduces the fat buildup in the liver that can cause liver disease.

Basil calms anxiety and eases depression; many ancient texts recommend basil tea for ‘melancholy’. Less whimsically perhaps, it also makes for a powerful anti-parasitic treatment. Overindulgence in sugar means that parasites such as the notoriously difficult to treat Candida Albicans yeast, are a common problem.

Basil has antioxidant, antibacterial, antiviral and anti-inflammatory properties. It has been found to be helpful in the fight against numerous diseases, including cancer, atherosclerosis, diabetes, allergies, asthma, arthritis, Crohn’s disease, osteoporosis, psoriasis and septic shock. It is an adaptogen and supports the adrenal glands, protecting against stress and fatigue.

Basil is full of nutrients, with an abundance of vitamin A (as carotenoids), vitamin K, and vitamin C. It’s also a rich source of magnesium, iron, potassium and calcium.

In the kitchen, basil is incredibly versatile. I always use it raw, adding it at the end of cooking to retain flavour and potency. Obviously it makes fantastic pesto when combined with pine nuts, olive oil and garlic, but it’s also delicious with tomatoes, helping to balance the acidity. I also often add it to asian cuisine as it marries particularly well with chicken, fish and seafood, spices and coconut. I sometimes add a few leaves of basil and some lemon juice to a jug of cold water in the summer; refreshing and calming!

Red berry pancakes, chamomile thieves, linden squatters and stoned martens

Since the beginning of March I feel as if the cogs of my brain have been paddling upstream in a muddy river. It isn’t unusual for me to wake up with no idea what day it is, but to be unable to remember where I am, the month, or even the season is disconcerting, even for me. I have a tendency to overthink everything, so this post pot-binge state hasn’t been altogether unpleasant, and I’ve noticed that I haven’t been the only one to be ‘away with the fairies’, as my Scottish granny used to say.

I planted a pretty yellow chamomile bush in a little flower bed I had created on the edge of the woods not long ago. The next morning the little yellow flowers had been chewed to the quick, and I spotted a very chilled-looking deer lying in a clearing close by. He wasn’t bothered enough by my presence to lift his head let alone run away; he just looked at me with a look that said ‘love and peace’.

Luc hoarded linden tea at the beginning of lockdown because, you know, obviously after toilet rolls and tagliatelle herbal tea was sure to be the next Big Thing. The boxes have been skulking in our outside storeroom, and a family of swallows, undoubtedly enthralled by the promise of both insulation and sedation, have set up home. As I have forbidden anyone to go near, we’re going to have to buy even more boxes. Moral of this story: hoarding takes on a life of its own and become self-perpetuating.

One afternoon about a month ago, I was lying in the garden (it’s exhausting being zoned out) when I noticed two objects plunge from the nearby oak tree. The ‘objects’ – I later realised they were stone(d) martens – hit the deck and started to squeal vigorously, frantically trying to make their way back up the tree. Their mother, who had obviously nipped out for a packet of ciggies and bit of food shopping while her babies slept, rushed back in a furious tizzy and, grabbing them by the scruff of the neck, hauled them back up the tree and shoved them back into their nest. Invaluable life lesson: baby stone martens will always do silly things, even when they’re meant to be asleep. And it will really piss their mothers off.

This is a photo of the nonchalent snake the dogs and I came across out on our walk. It was so inert I thought it was dead; it didn’t move, even when Java walked all over it (I think she thought it was a squidgy stick). After about five minutes, it finally deigned to slither off the path into the undergrowth, which I was relieved about because, unlike Java, I’m not mad about close encounters with reptiles.

So you see, I’m definitely not the only one whose brain has slipped into neutral around here; the company of reptiles and rodents has been of great comfort to me.

Ingredients (makes about 8 pancakes)

3 eggs, beaten

250ml almond milk (or normal milk)

100g ground almonds

150g buckwheat flour

1 teaspoon bicarbonate of soda

Pinch of sea salt

100g red berries (I used raspberries, blackberries, blueberries)

1 teaspoon cardamon

Coconut oil for frying (you could use butter)

Mix the eggs with the milk. Sift the ground almonds, flour, bicarbonate of soda and salt together in a bowl and gradually add to the egg/milk mixture. Combine well and add the berries and cardamon. Refrigerate for at least an hour. Heat a teaspoon of coconut oil in a frying pan and drop a large spoonful of pancake batter into the pan. Cook until golden brown, flip and repeat.

Celery leaf pesto, the herd, and a close encounter with clingfilm

About 15 years ago when I was first studying naturopathic medicine, I remember mentioning the dangers of vitamin D deficiency on a forum for young mothers I used at the time. The reaction was patronising and along the lines: ‘poor sleep-deprived lamb! Should we alert the men in white coats now, or shall we watch her unravel a bit more first?’

New theories always go through the same tedious, but inevitable cycle: ridicule, violent opposition, and finally acceptance as self-evident.

Many medical circles, and certainly the WHO, view orthomolecular therapy with the same scathing derision as they did vitamin D 15 years ago, despite increasingly compelling evidence from more and more studies and trials worldwide. Facebook, the great financial interest-free adjudicator, even zaps all reference to therapeutic benefits claiming ‘fake news!’ And yet they give air(head) time to The Orange Toddler who, in a recent attempt to denigrate Sweden’s lack of confinement in response to the Covid-19 pandemic, said: ‘Sweden is suffering very greatly, you know that right, because they’re doing the herd, they call it the herd’. He really needs to learn to keep his mouth shut, preferably for ever.

In France a legal request has been submitted to the government by six doctors to petition the use of orthomolecular treatments, in particular the IV vitamin C protocol used by Professor Marik of EVMS, on the premise that it is unethical to withhold treatment that could help or cure patients. (Protocol here.) At low doses, vitamin C is a nutrient; at high doses, a therapeutic drug. Unfortunately I doubt anything will come of it because, as usual, financial interest will prevail.

My cooking is a bit eccentric at the moment as I’m using anything and everything to hand to avoid going shopping. My last visit to the supermarket was traumatic: They had created makeshift queue separations with clingfilm (I kid you not) and I propelled myself into one of these extremely aggressive bouncy plastic ‘walls’ trying to distance from someone practicing close social proximity. I must have received an electric charge, because my hair stood on end and the clingfilm and I became one. Any vague semblance of dignity I might have managed to conjure in my fetching builder’s dust face mask vanished in a heartbeat. Clingfilm 1, hair 0.

I didn’t have basil so substituted celery leaves and celery. The result was surprisingly creamy and delicious. Garlic is a great antiviral so I used even more than usual. The added bonus is that it makes social distancing easier!

Ingredients (serves 4)

Handful of celery leaves

1 celery stick, peeled and sliced

75g pinenuts

4 cherry tomatoes

3 cloves of garlic, peeled

3 tablespoons olive oil

Sea salt and freshly ground black pepper

Chilli powder to taste

2 tablespoons grated parmesan cheese

Blend the ingredients in a food processor to form a thick paste and stir into freshly-cooked pasta.

Vodka and orange duck in confinement

We have been in isolation for three weeks so far (we started a week before obligatory confinement was instated in France because Léo was ill.) It has been an emotional rollercoaster and so far I have been: horribly worried (when Léo was ill), hysterical with laughter (when Luc ended up in the middle of the pool on the sit-on lawn-mower), covered in fat (when I ‘broke’ our whole plumbing system in a duck fat-related mishap), a sweaty mess (chasing the horses who had done a runner when we resorted to using them as substitute lawnmowers) and, this morning, super confused when my phone suddenly converted to Chinese and my son to speaking with a Russian accent, demanding to be called Boris (wtf?).

Léo had a high fever, very low blood pressure, generalised aches and pains, an excruciatingly sore throat, night sweats and a loss of sense of taste and smell. The doctor didn’t test because he hadn’t been in any particular ‘risk zones’ (at the time there were specific cluster spots in France), but he thought his symptoms were pretty conclusive. Of course, as Covid-19 is a ‘new’ virus, I treated it as I would any virus.

A few people have asked me for suggestions of what to take, if anything, to help defend themselves against Covid-19, so here are details of how I helped Léo. This isn’t miraculous, but then nothing is against viruses — he was still quite ill for about five days — but I’m fairly certain that it reduced both the severity and the duration.

I’ve always been very interested in the chemist Linus Pauling’s extensive research on vitamin C. Linus Pauling had numerous accolades for his work, including two undivided Nobel Prizes. High-dose IV vitamin C is currently being used in clinical trials in hospitals in China, the US and Italy. Vitamin C is very safe, and has no side-effects beyond perhaps a bit of stomach acidity.

At the first sign of symptoms I gave Léo: 1,000mg of vitamin C every couple of hours (vitamin C is water-soluble and the body doesn’t store it), 5,000 IU of vitamin D/day, 20mg zinc/day, 10,000 IU vitamin A/day, 100mg thiamine/day, and 1mg melatonin an hour before bed. As his symptoms eased over the next few days, I gradually decreased and spaced out the doses of vitamin C, but maintained the other supplements.

Luc and I took the same supplements, although we took vitamin C just once a day as we weren’t really sick. I felt slightly weak and feverish with the beginnings of a sore throat one day, so I took several extra doses of vitamin C and the symptoms abated within a few days.

A fever is salutary (think of it as the body’s built-in detoxifying sauna), so unless you’re at risk of seizures, I think it’s better to let it run its course. If you can avoid paracetamol and especially ibuprofen, it’s preferable. Avoid sugar (it reduces the efficacity of white blood cells) and make sure to stay hydrated. Also, if you are sweating a lot, be sure to replace electrolytes (especially potassium which viruses can deplete).

Further information:

The Linus Pauling Institute.

https://lpi.oregonstate.edu

Dr Cheng PhD, who is overseeing clinical trials in Shanghai, China.

https://youtu.be/QvXpgY8scqw

Similar trials are taking place in New York and Italy.

https://www.clinicaltrials.gov/ct2/show/NCT04323514

http://orthomolecular.org

Dr Malcolm Kendrick’s advice for Coronavirus

https://drmalcolmkendrick.org/2020/03/18/coronavirus-covid-19/

Doris Loh, Independant Research on Ascorbic Acid and Melatonin in the context of Covid 19

http://www.melatonin-research.net/index.php/MR/article/view/86

Duck is something we have in abundance in Southwest France. The other ingredients are things I always tend to have in the kitchen. I used dry shitake mushrooms, but any mushrooms will do.

Ingredients (serves 6)

1 duck

1 tablespoon sesame seed oil

2 shallots, sliced

1 clove of garlic, crushed

6 star anise

6 shitake mushrooms, sliced

1 orange, peeled and sliced

4 prunes, pitted

2 tablespoons of honey

Sea salt, freshly ground black pepper

2 teaspoons Chinese 5-spice powder

Soya sauce (or I used coconut aminos)

1 generous shot of vodka

100ml chicken or vegetable stock

Preheat the oven to 180°C. Put a little sesame seed oil and the duck in a medium-sized casserole dish. Add the shallots and garlic over a gentle heat. Add the star anise, mushrooms and sliced orange on top of the duck. Add the prune to the dish and finally pour over the honey and season. When the shallots are translucide, add the vodka and stock. Cook on for at least two hours (duck doesn’t really dry out), or for longer on a lower heat.

Stay well everyone!