- I bought a black cat in France, better in Britain ...
- Hmm, risky !!! Yes, yes, you don't know them ? ... ...
- The advertisement was : black cat for sale for good care ...
- Oh, suspicion ... If, in addition, his master or mistress tells you his name is Paolig ... Sure, you look for trouble, disappointments ... this animal is a strange beast ...



Since the Middle Ages, the black cat has a really bad reputation in France... It is a close, very close friend, even the best friend of the devil ...

In Britain, it's worse, it is not only a friend of the devil ... it is a reincarnation. Many stories, all with the same hero, are told... a black cat named Paolic (or Paolig, little Paul) who brings wealth but also misfortunes.

The classic story is this one : A French (no, a Breton) family in wooden shoes, very poor, just had a baby. They see an end to their miserable fate when they're proposed to buy a black cat ... He loves porridge and breast milk .... The contract states (written very small on the bottom of the leaf) that the cat will bring gold every morning ... (don't forget the pact with the devil ... But this is incidental and the poor man quickly forgets that this is part of the contract ) ...

The cat well groomed, (the first breast feeding is for him), the family is soon rewarded. Paolig brings back every day a purse of gold to his masters. Very soon the poor French becomes rich.
But ... the contract only lasts a year... Once the time gone, the "rich" man has to honor the 2nd part of the pact .... (Give his soul).
The man, being human, tries, anxious, to find another solution (get rid of his loyal colleague who had patiently enriched his master in response to the good treatment he received).

Many tricks are tempted:
- Sell it (once a year there was a black cats fair once a year, but it stopped ... Too many people from all over the world were coming , it was too successful and it became impossible to organize).
- Call the priest who was often requested by those honest flock to help (against a good sum of money!)....

Or you can try an abominable trick to your cat ...
This story don't always tell if the family who won the money so honestly had a peaceful life ...
What is known is that one day the black cat took revenge... The poisoned air contaminates the potatoes and give them the mildew ...

Brittany is a land of legends and superstitions, but beware ... If, unfortunately, you meet Paolic at nightfall at the crossroads of several paths ... You have the evil eye and you have been "spotted" ... Go and ignore the call of the cat ... Because traditions are being lost ... Priests do not know "manage" this type of case, the fair is over ... You will only get away! Faced with this witchcraft of another century!

Do not take too many risks: if you want to buy an animal for your family, the best advice to give you is to go to a good pet store (they guarantee the pedigree cats) or cross the Channel and, in Great Britain, buy an English black cat : there beliefs and symbols are different: black cats bring luck... And forget the witches ...

Read this post in French : Chats noirs à vendre

It is a recipe that tastes good and smells my childhood. A nice mixture between my dad'pissaladiere with my Mum'puff pastry.



A pissaladière with Breton onions... The pissaladière is a type of pizza, a white one without tomato sauce, done with onions on a bread dough. Usually anchovies are also part of this pie.
The way I do it is a bit different : I use Breton onions, the one from Roscoff, called oignons rosés or may be the Johnny'onions.
They are quite good for this onion pie... because they're sweet. Like South European onions. You need to cook them a really long time... I don't use bread dough but puff pastry instead. It's not "the real one" but it is good !

Time: two hours for the onions and cook about 45 minutes for the onions'pie.

Ingredients
2 to 3 kilograms of onions (it has to become pureed)
A little olive oil
Black olives

One to two hours of gentle cooking.
The tart should be well covered with a thick layer of onions ... more than one centimeter ... au moins. At least. Onions reduce very slowly until it becomes very soft, almost like a puree and the colour becomes khaki brown.

Ingredients for the puff pastry (pate feuilletée) to a 30cm pie
wooden spoon
160g flour
half or 80 g butter
1 tablespoon olive oil
a small glass of very cold water

Cut butter into pieces (2cm to 1) in the flour. Pour the oil. Mix. Add water little by little and mix (no fingers but with a wooden spoon) until dough is held (not necessarily very well but it does not matter).
Avoid putting too much water, your dough will be hard. And do not touch the dough with fingers. These are the two secrets to succeed for a pate feuilletée !
Pour your dough on the table and with a rolling pin, spread roughly.
Fold it again and spread...with rolling pin. Repeat this operation 5 to 6 times. Fold one last time and store at least 15 minutes in refrigerator. The more you've folded your dough, the better the puff!
When the time expired, spread the dough and pour over your onions and black olives. For 45 minutes ... Your puff pastry is done.
Enjoy with a green salad.

Read it in French : Tarte aux oignons rosés de Roscoff sans anchois

Prunus spinosa (also called sloe or Black thorn) is a small tree you can find in lots of Breton hedges. And it has its specific uses here in Brittany…

The tree is quite an old one : during the New Stone Age, stones were found in the houses of our ancestors…
It has other specifities : birds and insects like to rest or even more... in the bushes as it is full of spines.



Its bark was used to dye wool or flax in red. Its flowers are helpful when one suffer from digestive disorders or constipation.



In Brittany, its more common use is to make an alcoholic beverage…with its fruits.

Read it in French : Le prunellier : un arbuste aux qualités multiples

Beauty

Anti cellulite massage: massage areas of your body with a old tight full of salt . Ready for the beach!

Health

Remedies against mouth ulcer : wash your mouth several times a day with a teaspoon of salt in 25 ml hot water.

Hot salt compresses against pain : heat salt in a saucepan. Pour into a thick sock (tennis sock) the pain (sprain) for 15 minutes.

Headaches : pour water into a hot tub and add a handful of cooking salt. Immerse your feet and ankles in it. And try to keep them it has to be really hot. Continue till the water is hot

Wellness

Need a relaxing bath! Add a large handful of cooking salt in your bath. It works very well for children.

Tips

If your silver jewelry get black : in a plastic or glass pot, put your silver on an aluminum foil, pour a handful of cooking salt and cover with boiling water.

Your tea will have more flavor if you drop some salt in the teapot.

Embers of the barbecue do not smoke and remain red if you throw a handful of cooking salt on it.

Read it in French : Remèdes et astuces avec du gros sel

You can find eldertrees everywhere in Brittany along paths, in cities and on the coast. So just go for a walk and pick them.
Be careful when picking them to find the right eldertree. The one you want is two to five meters high, it blooms in May and June, the white flowers custers smell nice and the berries, later are black.

Pick them with stems, it is easier to cook and cut it down before eating. It is still edible but not very good.



Here is the recipe for about 20 flowers clusters :
180g of flour,
1 egg,
200 ml of water,
some rum,
a yeast packet.

Mix all the ingredients and leave the batter resting for one to two hours .
Cook oil and when it is warm enough – let a drop of your batter into the oil, if it comes back up, the oil is ready. Take a cluster and dip it in the batter.




The batter must be liquid to wrap the small flowers delicately and to make a light fritter where you will still taste the flower; if the fritter is too thick you won’t taste the flowers. Drop the cluster full of batter in oil, wait one or two minutes, when it is brown, it is done. Then strain it on paper, cut the green stems and serve it warm with green salad.

You can also eat it sweet. You do exactly the same and just add sugar on the fritters when they are done.

Read it in French : Recette végétarienne de beignets à la fleur de sureau

Some weeks ago, I did some nice elder flowers fritters, and now that the berries are being eaten by birds, I ‘m hurrying to make a nice jelly. As it is my first elderberry jelly, I tried to find on internet the best recipe. Well, none appealed to me… So after some tries, I’ll tell you what for me is the best.

Ingredients :
berries, (for 3 pots of 300 g of jam, you need a full bag of berries)
sugar,
an orange if you have one (recipes usually use lemon but orange is good)
and some water.

Harvest your wild berries in the countryside, you’ll find them everywhere. Choose the ripest ones, full of water and not the one already tasted by birds that are no more watery. Because the secret for a good jam is liquid.



Pick berries off the stalks, keep the black ones, and weight them before doing anything else. Because thanks to its weight, you ‘ll have to add one third of sugar later one.
Once you weighted them, put the orange juice into a pan with the water and let it boil for some minutes. It smells really strange and not nice but go on. Crush them. Then use a food mill to remove the seeds. I first tried with the berries and seeds, it is inedible.

Once you have the sauce, put it into a saucepan, add sugar (one third because once you removed the seeds and skin, you have not a lot left) and mix.
The best is to wait the next day to cook it. Boil it then for some minutes. Your jam is ready when using a teaspoon, the jelly is covering your teaspoon and dropping very slowly. The drop must almost stay on your teaspoon.
Pour the boiling jam into pots and seal them and let them cool down upside down. And again store them upside down till eating. The pots can be kept for a long time (a year or so).



Be careful with the berries : never eat them raw, they are toxic, as are the leaves, the roots and the bark.

Read it in French : Recette de confiture aux baies de sureau

In Brittany, depending on where you are, crêpes and galettes are not made the same way. There are differents types of crêpes: made with wheat or with buckwheat, and eaten salty or sweet. The breton pancakes made of buckwheat are called galettes in French and eaten in crêperies. But there are local differences ; the farther west you go, the thinner they are and they are made with wheat and the same batter is used for salty and sweet ones. Farther east they are prepared with buckwheat (in french we say black wheat because the flour is brown, galettes de sarrasin or de blé noir) for the salty ones, the pancakes are thicker and the sweet ones are made with wheat (crêpes de froment).




In Rennes and surroundings (Ille et Vilaine, Haute Bretagne), one of the specialities is the « galette saucisse » or even better « galette sauc’ » which is a sausage wrapped with a buckwheat’s pancake. You can eat it plain, wrapped with a double galette, with mustard, with grated cheese… it’s a breton hot dog !!!




You won’t find it in crêperies but at markets fairs and festivals.

In Rennes, during the famous marché des Lices, market that takes place on saturdays, you’ll see the residents of Rennes queuing for half an hour at lunch time to eat it.




A good « galette sauc’ » is made with a lightly grilled sausage wrapped around a smooth and warm galette.




You can also eat on those caravans at markets a « galette complète » which is also traditional : it is a buckwheat’galette filled with egg, ham and cheese. As a dessert take the traditional « beurre sucre » butter and sugar which is the best one.




Read it in French : la galette saucisse une spécialité bretonne à Rennes au marché des Lices

Buckwheat is not what it’s name suggests : it’s not wheat neither a cereal or a grain. It is a Polygonaceae, a sister of rheum, docks or sorrels.

In French and even in Breton, its name is blé noir (black wheat, the flour is dark) and it is used to make the famous galettes de blé noir (sarrasin).

Archeologists found it in Brittany in prehistorical pollen. But it is a common plant in Britain since the 15 th C, probably because it was reintroduced at that time in the region. And soon it became the basis of the food of the breton farmers.

Because it was so easy to grow it in Brittany : first of all, buckwheat is a crop that loves acidic or low fertility soils, it needs lots of water too. And Brittany was the place… we have “bad” soils and lots of rain.



As it grows quickly, farmers used to cultivate it beetween the winter crop and the summer one. It was also used to cover the fields and then as fertilizer.
Farmers could use hand mills to obtain flour, they did not have to use the mill which one must pay for!!!
During the 19th C, Brittany was producing 50% of the French buckwheat.

At the end of the 19th C, buckwheat was abandoned for new cereals and potatoes. And its cultivation began to decrease. During the 80's, 90's, crêperies had to import the flour from Russia or China as it was no more cultivated in France. And with the green movement, hardy plants have a new life : farmers in Center Brittany began to produce it again. Now you find organic buckwheat produced here, in the region.

Today buckwheat has other nice advantages : gluten free, it is also a good provider of vitamins, proteins, minerals such as iron… it is nice for food allergy.

Beer is also done with buckwheat in Brittany.



And all over the world, buckwheat has its specialities. Specially in its original region South East Asia : in Japan, people eat it as pasta. Or the grains are used to make special pillows to relax…

Read it in French : Blé noir ou sarrasin en bretagne : une farine miracle

Cauliflower is mainly Breton in France: 75% of the French production comes from the North coast of Brittany, also called the golden belt.
If you're touring by there, you'll see signs: Prince de Bretagne (the main supplier of cauliflowers here) has many partners that deals with their vegetables : restaurants, shops... And probably those you get over the Channel come from here and are send by the Brittany Ferries from Roscoff.

Caulyflower has a second name Cyprus cabbage... because... even if it was known during the Roman time, the culture of the vegetable declined and disapeared until the late Middle Ages... It was brought back probably from Cyprus and called then coleworts Cyprus.

West of France today dominates the French market ... There are also varieties of purple or orange.
Cauliflower can be eaten from September to January. It is a good autumn vegetable, ideal for weight watchers (full of water, low in calories and rich in vitamin C and B9, the famous folate for pregnant women).

Cooking
Cabbage is not appreciated by everybody ... Because some people don't supporter well, they suffer from flatulence ...
Well, you have two solutions:
- Growing it in the garden, collect and eat it the same day ... It won't bother you...
- The second, for almost anyone, is to cook your cabbage in two waters. It will be more digestible. And to keep it white, add lemon to the cooking water.

Conservation
You can eat the leaves of cauliflower. Cut them into small pieces for the same cooking time as the cabbage.
These recipes are possible with cabbage or broccoli Romanesco or both.
My great grand father was Italian... I do like these two ways of eating it but they're unusual... Italian cuisine...



Baked Italian meal with Cauliflower

It is a sort of gratin made with an olive oil bechamel with thyme.

Ingredients
1 medium cauliflower
Butter
Crumbs
100g grated cheese

For the sauce

3 tablespoons flour
2 cups cooking water
5 tablespoons olive oil
Thyme (1 tablespoon dried thyme or a little less fresh)
Salt
Cut leaves, wash the cabbage and separate the bunches. Let it boil in salted water. If you are cooking with two waters, the second (5 to 10 minutes depending on cabbage) for a cooking al dente.
Cook it in butter.
Meanwhile, prepare sauce. Warm the oil. Remove from heat, mix the flour, cooking water, a pinch of salt and thyme. It's a sort of bechamel sauce.
When the sauce is homogeneous, pour over the cauliflower. Sprinkle with grated cheese and some breadcrumbs.
Bake for 20 minutes at 6 (180 °) until a beautiful golden crust.

Italian cooking : cauliflower with olives and provolone

Ingredients
1 cauliflower (good size)
150 g provolone (Italian cheese)
100 grams of black olives
1 onion
1 glass red wine
Olive Oil
Salt
Pepper
Toast

Wash and separate cauliflower parts.
Cut into thin slices provolone and onion.
Pit the olives and cut them into pieces.
Put in a saucepan with oil, onion, a layer of cabbage, some slices of provolone and pieces of olives. Spice with salt and pepper.
Repeat with remaining ingredients. Sprinkle with oil and add the diluted wine with a glass of water.
Put the saucepan on the stove and cook over low heat for an hour. Avoid cooking too fast. If during the cooking liquid has evaporated add boiling water. Cauliflower should be tender.
Serve with toasted bread and a salad of beans and julienne carrots.

Read this post in French : Deux recettes à base de choux-fleurs au four ou à la casserole

April 30 is the day of Saint Guirec, he could be the patron saint of singles! ...
And so what ? You're looking for a nice holiday, an idea for week ends (April 30 is the eve of May 1st!), a great place for a short break in a beautiful area ... But the problem is : you're alone ... single ... and therefore, time off and vacations have become a nightmare ...
Except, except if you want to try something else... a day off, a little trip to the coast of pink granite, in France, in the village of Ploumanach, on the northern coast of Brittany...



Yes, this village is part of Perros Guirec, named after a Welsh monk, who arrived in Ploumanach in a stone bark in the 5th C to evangelise Small Britain. What made him special is that he had a magic nose ...

Returning to the purpose of this trip ... go away single on a nice holiday!

The village is on the pink granite coast (the granite is pink because it is a mixture of three minerals : feldspar (pink), mica (black) and quartz ...) and you'll come across strange rocks eroded by the climate. A footpath leads you around the 30 kilometers of this pink wonder.

If you are vigilant, you'll soon be facing an island where sailors used to dry their fish ... (In fact, the only remain of this fishery is the name of the castle built on the island) : the famous château de Costaeres (in Breton language it means place to dry fish). The manor is a celebrity here in Brittany as it stands on every brochure and postcard showing the coastline of Côtes d'Armor ...



The bay that faces this mythical construction of the Brittany coast, hosts a small monument accessible at low tide ... the oratory of Saint-Guirec (12th C).



Yes, for years, sailors wifes came here to pray for the safe return of their men during fishing seasons. Girls looking for an husband visited it too... And it is still used today by single tourists (or anyone who is seeking wife, husband ... or soul mate!).
The legend says that if ladies were able to stick a needle in the nose of Saint Guirec, (and especially if the needle remained there until the next tide) they would find a lover in the year ...
The wood statue of Saint Guirec was used so much that the spikes had completely damaged the nose of Saint Guirec. It was replaced with a granite copy... The original is in the chapel overlooking the bay.

Gentlemen, don't be desesperate, I did not forget you... Even if the heroes of the story are women, the 20th Century brought gender equality..., go and try !

If unfortunatly the needle did not stay in the nose of Saint Guirec during a tide, console yourself...

- Perros (as the locals say here) is a touristic place... its population is multiplied by 8 in summer ( 7500 by 8 = 59,000 persons) ... Among this crowd, all lovers of pink granite coast, there is surely someone who is looking for you !

- Smile again, (only if you're speaking well French) a master of humor, Thierry Le Luron (cheerleader), is from Ploumanac'h and is buried here in the cemetery of the village of Clarity. Go give him a quick hello, he will lift your spirits! -

Or finally, if you love race sailing la course en solitaire du Figaro, the town of Perros may be a step for you ... and among thousands of visitors...

- Finally don't forget that the pink granite coast was worth it, anyway.... (There are only 3 pink shores in the world, one here, one in Corsica and one in China ...).
But the other two have no saint for singles, no ... Saint Guirec



Read this article in French : Comment rencontrer l'âme soeur en Bretagne sur la côte de granite rose

Or how to introduce medieval life to your children and teenagers.

- Do you know what Middle Ages are ?
- Of course ! It is a period that lasted about 10 centuries : from 476 (Fall of the Western Roman Empire) to 1453 (Fall of Constantinople capital of the Byzantine Empire).
- And archaeology ?
- It’s a place (prehistoric or historic) that has been investigated… And where do you go with that ???
- In Brittany (France), in Melrand, you can visit an archaeoligical site that used to be a medieval village…



Melrand is divided into two parts : one where the historical remains are



And the other where the village has been reconstructed.

Signs as well as english guides (only summer time) help you through the site.



Lann Gouh (that is its breton name) has had a short “life”. During the Middle Ages the population of Europe increases and people are looking for new land to settle. Lots of villages, like this one, have been created in lands that were not really attractive (they were either land with poor soil or full of stones, forests or marshy land…). The only advantage of those lands was that the landlord was not too greedy then…

This place was deserted after the Black Death (1347) (one inhabitant out of three died) and the few survivors tried to gather and looked for more pleasant places… easier to exploit that are the “first“ villages in the valley…. Back to the start…

Only two houses have been excavated among the 17 (I think it is 17) found. Other researchs have been done in other villages in Brittany and thanks to those excavations, we can guess and understand better what the Medieval life in the countryside was.

The village was on a hill, surrounded by a fence : around the square were low-roofed dwellings. You can enter in the houses… and imagine…



Inside men and animals were living together (animals were the heating then), doors were low so that the warmth will not get out, and the ground was on a slope (the animal’s excrements will not run down in the living !!!). The fire was in the middle of the house… and smoke had no way out…

As the soil are acid in Brittany, you don’t find lots of useful objects… But we know that our ancestors used to eat in wood plates.

You’ll see the reconstruction of a baker’s oven and of a mantrap (wolfs were living in Brittany then).



You’ll also meet nice local breeds :
cows, sheep or goats…




Melrand is not an incredible place, it is just a medieval site that shows the modest life of countrymen. In february, it is a bit strange as nature is still asleep and as we were alone on the place. The botanic garden (100 plants of the Middle Ages) is not and is waiting for the spring to recover. It is a nice visit for a family holyday…

It is open from February to November. Winter time from 1.30 pm and from april at 10 am. 4 Euros for those who are more than 6 and 5 euros for adults.

You can drive around on the Blavet valley (you feel you’re on the mountains, it goes up and down, it ‘s incredible) and the road is really nice. You can also visit the Venus de Quinipily or Poul Fétan.



Read in in French : Site archéologique en Bretagne : le village de l'an Mil à Melrand (Morbihan)