- Total relooking – a complete make-over
- Espresso et un brownie
- Sandwich au choix – your choice of sandwich
- Le hot dog
- Le muffin myrtille – a blueberry muffin
- Donut
- Une pasta box à emporter – a small box to be hydrated with hot water for a pasta meal
- Café Snack – name of a coffee and snack counter
- Auto Grill – name of a highway restaurant
- Stand Chaud – a hot buffet
- Chicken nuggets et frites – chicken nuggets and French fries, not at McDonald’s
- Simply Market – grocery store name
- Break Pain – name of coffee and bread/pastry shop (like a coffee break?)
- Un camping car - a motor home
- Quickos – something you order at McDonald’s (not to be confused with quickies)
- Speedy – name of an automobile oil change, etc. shop
- Le brushing – at a hair salon, ask for this to blow-dry hair
- Le footing – jogging
- Athle-Running – name of athletic shoe store
- C’est nickel – it is bright and shiny, in perfect condition
- C’est super - it’s super
- Le scotch - trying to figure out how to say scotch tape? Easy.
- Vente de mobile homes – sale of mobile homes, although you might not understand these words when spoken: mobeelome.
Friday, June 18, 2010
A Total Relooking
Wednesday, June 16, 2010
Universal Directions
Tuesday, June 15, 2010
Medieval Lavardin
Monday, June 14, 2010
Gathering at La C….rie
The sun came out for the family lunch that MD had planned. She made a delicious Moroccan Lamb Tajine.
Sunday, June 13, 2010
Saturday, June 12, 2010
Friday, June 11, 2010
Rainy Day
It is a rainy day. I sit on the veranda and enjoy the bucolic view as I sip my hot coffee and check email.
Thursday, June 10, 2010
Vendôme
MD’s farmhouse, where we are staying, was built in 1897. We are just 15 minutes by car from lovely Vendôme which is located on the Le Loir tributary of La Loire. Vendôme is a pleasing venue for long walks.
Tuesday, June 8, 2010
The Birdhouse Project

Sunday, June 6, 2010
The Cheese Keeper
Ahhh, back in France.
This was our abundant cheese board at lunch today at MD’s. The Le Mothais goat cheese wrapped in chestnut tree leaves was remarkable for its flavor and my favorite. When finished, we set the whole cheese board in a small garde-manger used as a garde-fromages where it fits perfectly. The cheeses are kept in a cool pantry by an open window, not in the refrigerator, so that they are ready to eat and not too cold to taste.