We left our mountain home,where we had been for about 6 weeks!

The first three we had Tess with us and almost to the day it rained,that last week she was joined by her mother and siblings, the sun shone, we were able to go to the lakes and them to French Camp! We played golf just once at our Mountain Goat course and just once in Chamonix, where it was even hotter, the course sandwiched between the mountains became a heat trap.

They left and the weather certainly changed and not for the best , a heatwave, so during this stay we have had as little as 14 C to for these last two weeks 38C+. For those of you who live in such climates it is made bearable by air conditioning. We found this whilst living in Houston Texas! Why? we wondered were homes dark , and windows small ! Because of the climate and what do the locals do in such weather? Stay home and do jobs in the cool! We soon acclimatised ( or Acclimated )as our American friends would say.

The last week, had been too hot to do much but eat we must, so as we were soon to leave much of it was a UFO! Which equals, You’ll find out, or rather using up what was still in the refrigerators, or that was simple to prepare! Exercise became a 6 am occupation, a walk in the woods or by the river, at that time of day, the temperature was OK! As we were out we tried a few of the local patisseries, with mixed results. The best one changed hands and is now not worth going to, but we recommend a small one in St. Jean d’Aulps, where we reverted to “ Tremper “ our croissants in our coffee! There is a song for the kids, which goes” Tremp ton pain Marie, Tremp ton pain Marie, Tremp ton pain dans la sauce! Basically dunk your bread !

Being of the school of Waste Not, Want Not, I have to use up all food that is still in the refrigerator, or failing that it has to be frozen in time for our next visit, and as we are driving much can also be transported back to London, garlic and onions for example!

So what was on the menu this past week? Well some did require cooking, but maybe that was done early morning before it got too hot, or maybe with all windows and doors open and a breeze blowing through? And as I have said, left overs in many shapes and forms.

Warm potato salad, made with small new potatoes, cut into chunks, not peeled, and these I threw into the microwave ( cheapest and most efficient way of cooking) via the microwave container, cooked on high for 5 minutes , added some chopped spring onions and a slug of good olive oil ! Job done! Do not refrigerate as then it will no longer be warm potato salad !

Next on the agenda was carrots, I can keep my carrots in my London refrigerator for days and even weeks but not so in the Alps, limp and or mouldy they rapidly become, so Carrot Salad. In central London, there is a restaurant called Brasserie Zédel, and for those in the know, it is part of the chain that includes the very famous Ivy Restaurant. They have on their lunch menu Le Prix-Fixe, 2 courses for £16.95 and 3 for £19.75. And there is a choice, not just a take it or leave it! One of the choices for starters is Dressed Shredded Carrots. I take it a tad further, and add some chopped nuts ( almonds, brazils, walnuts or pecans) some raisins or sultanas and of course some olive oil and some balsamic vinegar. Very simple, very quick to make and this one I box and keep in the refrigerator.

Before the kids left, I defrosted some steak and decided to have the Japanese dish of Shabu Shabu. It is an onomatopoeic word, literally meaning Swish Swish. It is the sound made when swishing ingredients around in the pot. It is made at the table, with thin slices of meat and sometimes seafood, on skewers which are swished around in hot liquid or broth for a few minutes and eaten hot with a variety of sauces. Then shredded vegetables are added and a broth is made. Our improvised version, used thinly sliced steak ( best to slice whilst still frozen) and an assortment of shredded vegetables which could included, carrots, cabbage, pak Choi, mushrooms, kale etc. we also used some light stock as the base, though I believe in Japan, they start with water. Great communal meal for all ages. To make this all you need is a good sized pot and some sort of heating device, some fondue forks or chop sticks, some sauces to go with the steak, and here we used what we had, Teppanyaki, Teriyaki, Miso sauce, French mustard and Piri-Piri mayonnaise! Not particularly authentic, but it is what the 8, 13 and 15 year olds decided! They love Shabu Shabu.

On a final non food note, I mentioned golf on our Mountain Goat course and also at Chamonix, so pictures below out of interest!