We are now both back in France and the weather is beautiful. Spring has definitely sprung here and our garden has come alive. The cherry blossom is so beautiful on the trees and our new gardener Louis has made a lovely job of tidying the place up, getting rid of the mole hills and planting varieties of Lettuce, Asparagus, Carrots, Parsley, Potatoes and Shallots, some of which are ready for eating already. Things grow a lot faster here because of the good weather.
We have also found fresh thyme in the garden, tulips have appeared out of nowhere and the rose bushes are starting to flower.
My journey yesterday was trouble free with flights and trains all on time and no hassle whatsoever. It was lovely to come back home to France, as I have really only been here for 2 weeks. Jim had a lovely bottle of champagne chilled in the fridge and a lovely vase of fresh flowers on the table to welcome me, along with some entrecote steak for me to cook!
Jim has also done wonders with our kitchen already, all the units have been assembled and he has wired the oven and hob in temporarily so that we have something to cook with. The speed Jim is working, the kitchen will be licked into shape in no time.
We spent today doing a bit of shopping and then had a lovely 2 course lunch in the Hotel Benoit restaurant, followed by a bit of sunbathing in the garden, although it became a bit too hot for us both and we welcomed some shade under the trees. The horses in the field opposite are back and I popped across to see them with some apples and there was no interest whatsoever! They turned their bums on me, perhaps they sensed I was Scottish! Anyway, they ate the apples I threw to them, so that broke the ice.
Tomorrow will be a normal day for me and a normal diy day for Jim, except I will be working from home here in France. This is the start of my 2 week trial and fingers crossed it will all work out. The internet connection here is good and I have checked the server access already, and the speed is fast, so that is a good start.
More updates to follow...
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