Wednesday, December 17, 2014

Work experience



View of staff fridge, unlimited coke available
Ripping of low security confidential waste

View of personal computer screen from personal desk
Employee selfie on comfy office chair

Empty office
Staff member in front of drinks machine

Basement archives
Files pending - is this what happened to my letter to the mayor?

Mayor's desk, empty as always






Olive Overload

This year we have been inundated by a rain of olives.  Although we are not in a region with the right climate for olives, the hot spring, wet summer and long mild autumn seems to have done the trick.  I'm still gathering and will have twice the amount in the picture from our very large, high tree.



How to prepare olives
Anyone who has ever tentatively tasted an olive fresh from the tree will know that something has to be done about the thousand raw rough bittnernesses which overwhelm the tongue; 

  • Wash olives thoroughly
  • Place in glass jars and fill with water
  • Change the water and thoroughly wash olives once a day for two weeks to remove bitterness.  Daily change of water prevents bacteria building up as well as removing 'bitter' water so it doesn't get re-absorbed.
  • Quality control;  empty olives out, wash and place in a large jar, fill up with water.  Remove the olives that rapidly rise to the surface and float, and compost (these are the damaged rotten ones with fermentation air causing them to float,) and pick out any that don't look good.  It doesn't matter that the olives have lost some of their colour or look mottled, ours go pink, but return to black when served in oil.
  • Fill jar 1 tenth full of salt, add a few herbs and seasonings (in my case, rosemary and bayleaf from our garden one or two peppercorns, pinch mustard seeds) and fill up with water, shake thoroughly and leave for at least 3 days to let the salt absorb.    The 10 percent saline solution will kills any germs and preserve the the olives, I've had jars which lasted a year, until the next crop.
  • Remove from jar when ready to serve, rince if you like to remove excess salt, serve in a covering of olive oil, which plumps them up, makes them gleam and improves the texture and taste.  The leftover oil can be used in cooking or salad dressing and is also v. tasty.

Tuesday, December 16, 2014

School Shock

School report day.  I should have been prepared, R told me that this year he is 'listening in class' because 'the work is more interesting'.  I felt like a street urchin who had been invited into a top luxury hotel, this is how the other half lives.  As I braced myself for the usual barrage of clichés and criticism, the teacher ran his finger up and down the list of marks and said he couldn't find anything to say, the marks were all good, nor had he any 'remarks' from any of his colleagues.  Silence fell.   I didn't know what to say.  The teacher didn't know what to say.  I started to make comments about the picture of Aristotle on the wall.  I underwent a kind of revelation;  French teachers work so hard to find something to criticise, because if they can find nothing to criticise, the student  have nothing to learn, and the teacher, therefore, has nothing to teach.   The whole process grinds to a halt. R's teacher gave me a final sort of smile, so I went home.

When R received news of his report  and scanned the marks and comments, he did a victory dance unrivalled even by Gollum when he got the ring.  I AM THE BOSS he said, and went off laughing (he currently sounds like Marg Simpson).

Kitchen Makeover Autentico Iceland




Splashback
Using my arts and crafts collection of polished pebbles that were a gift, some unpolished pebbles, and melted glass decorations bought long ago at a brocante (why?).

I glued the bits on with tile glue, then donning surgical gloves, I moulded the grout in between and wiped off and smoothed as needed.  I sealed it with hard oil from La Maison Naturelle - about seven coats, whenever it felt dry I sloshed on another one until I felt...satisfied.  It is waterproof and as a splashback it keeps itself pretty clean and is easy to wipe over.
Kitchen cabinets painted with chalk paint (Iceland from Autentico)












There was a bit too much wood in our kitchen for my liking, especially as I wanted but could not obtain whitened wood because the French do not like it, they do not want it, they do not approve of it, they have never heard of it. I do not really like the French favourite colour for wood kitchens...but wanted wood for ecological reasons and sort of got cornered into it (learning experience will not do again).   Also the room is shaded and dark, and needed 'brightening'.

 I had already added some panels of colour, green and white and spent a long time realising I needed to paint one row of cupboards in a cool pale blue (Autentico Iceland, www.autentico-chalk-paint.fr).  I really like the way the cool colour makes the cupboards 'lift' and recede, reflecting a clean blue light, and making the kitchen look wider, balancing out the colours on the other side of the room.    Not everyone shares my taste for adventurous choirs of singing colours,  but I share my taste wholeheartedly.  I also love the silky soft texture and the fact I can see the wood grain in the paint.

How I painted the cupboards
I took advice from Autentico, and used their 'Velvet' rather than 'Vintage' paint which is not designed for kitchens but furniture, and is more porous.   I washed the cupboards with sugar soap (Hot tip, prepare Savon St Marc which is French equivalent of sugar sop in advance, following instructions for surface preparation for painting, and gently heating the crystals so they are thoroughly dissolves, put in spray bottle eg leftover from window cleaning so quickly available for chalk painting projects).    Straight after cleaning I wiped off the cabinets with kitchen towels.  I did 4 coats of paint to be sure, one in morning, one in afternoon for two days, and in between the third and the fourth I sanded, and I sanded the 4th coat, using plaster grade, ie very fine sandpaper, and waxed 4 layers, waiting until absorbed before starting another layers, and leaving overnight before buffing with soft cloth.   I find it enjoyable to gently sand and polish and prink and preen the surface to my entire satisfaction.  I fit in a layer of the process when I can, in between domestic and other duties.  If I wait 'until I have time' for the whole project, I never do and it never gets done.   On one cupboard, the one we all use the most,  I finished with ecological water resistant hard oil, to do a comparison for practicality and wear, both seem fine so far.

Kitchen stays in use...
One of the appeals of chalk paint is you don't have to dismantle kitchen, sand, use foul stripping products etc.  I never manage to execute projects which require this much upheaval, our kitchen is never out of use, all day long, so I painted with all the food in the cupboards, the doors and handles on so we could continue to open the doors (I decided not to paint inside as wood is in good condition).  I took the handles off at the end, cleaned them, and put them straight back on.

This blue wall goes down behind the dishwasher, I wanted to tile it to protect from food and coffee splashes, but we ran out of space (it's a very tightly fitted kitchen).  So I made up some thick paint with lime, and then waxed over it in a brighter blue wax, 3 coats, and 2 coats of clear wax, so far is durable and washable and resists stubborn stains...well, you have to think of these things.


Before and during cabinet painting



Sunday, December 14, 2014

People pictures

I'm very proud of my mum's latest ink and wash pictures, she has developed a skill for capturing people...