We have broken our cleaning lady. Or to be more exact, the dogs have broken her. She’s never been their biggest fan; she believes that a dog’s place is outside and silent at all times. Personality and opinions, particularly dogmatic ones, should not be tolerated. If you’ve been reading my blog for a while, you’ll know that this just isn’t how we roll with Hugo and Java. Or at least, it isn’t how Hugo and Java roll with us.
I do see that it must be frustrating for her, especially when all the dogs within a two kilometre radius rock up for a ‘social’ when she’s trying to hose down the floors. They seem to sense the optimal impact moment to put in an appearance. And, in fairness, I do always say that cleaning our house is a bit like mucking out a stable. Anyway, this morning the hounds outdid themselves. The mild weather meant that the windows were open and Java, terrified witless by the vacuum cleaner, kept jumping out of the window, spent just enough time outside to dirty her feet and returned into the house through the front door. Ad infinitum. Hugo, who had been invited (you don’t give Hugo orders; you make suggestions) to stay outside in a bid to reduce the carbon paw print, availed himself of the open window in the other direction to come back into the house (filthy paws and all) in order to launch a vicious assault on his long-standing nemesis, the hoover.
Happily, I wasn’t there this morning to witness this outrageous exhibition of doggie hooliganism. I did come back in time to be greeted by two manic, crack cocaine-smoking dogs and Luc administering medicinal Armagnac to treat the cleaning lady’s shattered nerves.
Ingredients (serves 6)
400g smoked mackerel, skin removed
1 ripe avocado
2 shallots, peeled
1 clove of garlic, peeled
Juice of 1 lemon
1 tablespoon olive oil
4 tablespoons horseradish
Sea salt and freshly ground black pepper
1 teaspoon paprika
Place all the ingredients in a food processor and combine until smooth. Chill for at least two hours and serve with either crispy French bread or raw vegetables (carrots, celery, fennel…)
It will soon be mushroom season, although for the moment it’s still too hot and dry here; Luc is on damp ground watch like a crazy Frenchman. Oh, hang on… I did find a lone, perfect cep yesterday though, which was grabbed from my hand and in a frying pan asphyxiating in olive oil and garlic before I was through the door. I never go foraging without my vicious, spiky walking poles, ostensibly to move away leaves without having to bend down, although really to maim greedy cep-stealing fingers. There’s something about looking for mushrooms (mushrooming?) that turns people into furtive barbarians. Bump into someone who is blatantly foraging and they become incredibly defensive: ‘Me? Mushrooms? Can’t stand the mouldy bastards! I’m just hanging out in the middle of the woods, catching a few rays and bonding with the slugs’.
Even armed with my lethal walking stick, I won’t be finding any shitake mushrooms around here; they grow wild in mountainous regions of Asia and absolutely nowhere else. Scientists have discovered a possible correlation between typhoon wind patterns and the scattering of shitake spores dispersed from one country to the other. The medicinal properties of shiitake mushrooms have been studied since the Ming Dynasty when Chinese elders considered the shitake to be the ‘elixir of the life’.
Shitakes are unique because they contain all eight essential amino acids. They are also a rich source of vitamin D, B vitamins and selenium and other minerals. They also contain linoleic acid which aids weight loss and builds muscle. It also has bone-building benefits, improves digestion, and reduces food allergies and sensitivities.
Shitake mushrooms contain beta-glucan, an immune booster and soluble dietary fibre that’s also found in barley, rye and oats. The lentinan they contain strengthens the immune system and helps to fight off disease and infection. Research suggests that shiitake mushrooms may help fight cancer cells and also help heal damage caused by anticancer treatments. The mushrooms have also been shown to induce apoptosis, the process of cell death. They also contain L-ergothioneine, a potent antioxidant with unique cell-protective properties.
Lastly, these wonderful mushrooms have been shown to have anti-vital, anti-bacterial and anti-fungal properties, effective against a wide range of mould, yeasts, and fungi. It would appear that they even have the ability to kill off the dangerous organisms without affecting the healthy organisms.