Stylish? Moi?

Not a word usually uttered in connection with yours truly, especially at the moment when every day is spent in clothes that are multi-coloured with limewash and stiff with tile cement, but my fellow blogger Sandee, who writes (and far more diligently than I do) a lovely rambling blog called, appropriately, Sandee's Ramblins, has just passed on to me something called the Stylish Blogger Award. I'm impressed, even if I think she might need a new pair of glasses ....

Said award, however, comes with a price on its head. I have to share seven random things about myself. So here goes.

1. Neither of my names bear any relation to those given me by my parents: my first name Kalba was given to me by an Indian mystic; my second, Meadows, I chose for myself.

2. Grillou is the twentieth house I've lived in during my lifetime.

3. I actually quite like French television.

4. I am the World's Worst Facebooker. I have an account; I even have friends. But I've never posted and rarely remember to log on.

5. When I'm slogging up a steep mountain slope on a hot day I often have a vision of an ice cold can of Coca Cola just in front of me, even though I don't like the stuff.

6. I love Marmite.

7. I am fascinated by language, and languages. When I was seventeen I spent a summer in Finland and tried to learn Finnish but finally gave up, beaten by (amongst other things) the fifteen noun cases.

There. That's pretty random, huh? Now, the second thing I'm supposed to do is to pass on the award to 15 other bloggers. That might take a while, as at the moment I rarely have time to read other blogs (I know, I know). But watch this space.

Life after sawdust, and a taste of garlic

No matter how awful you think sanding a huge floor and a half is going to be, it's always ... worse. Given that John only has to look at a sanding machine for gouges the size of a ditch to appear miraculously in the wood, his contribution was limited to collecting the machine from the hire shop, and following me around holding its power cable. It was, of course, Muggins here who had to spend a twelve-and-a-half hour day wrestling with the thing, followed by the same the next day on my hands and knees, sanding all (51 metres worth ... groan) the edges.

I'll spare you more pictures of me in tellytubby overalls and the orange Etap headgear thingie I picked up from the Tour de France caravane; suffice it to say that three days and seventeen showers later the job's finished, with 'just' the more artistic bits - as in at least seven days on my hands and knees - to come. Fortunately the weather shone on us, so to speak: after the recent long and very hot spell, it proceeded to absolutely p*%! down, without break or let up (but with thunder, lightning and the usual array of power cuts), for 48 hours, during which time it was so dark that you could be forgiven for thinking that the sun had migrated to warmer climes.

Even floor-sanding tellytubbies have to eat, though, and when you've got sawdust in every orifice the need for feelgood food that will cut through all the crap becomes paramount. And so there was nothing for it but an ag and og.

Ag and og (or spaghetti aglio e olio, to be more precise) is so much a part of me that I've just had to rack my brains to think how I first came upon it or to remember when it wasn't a part of my life. In fact, I was introduced to it by an ex-partner-turned-friend, who arrived in our relationship with a little cook book, now sadly I think out of print, called something like Lotsa Pasta and Oodles of Noodles (yes, honestly) which contained a great, if rather garlickly-challenged, ag and og. Then I went to Italy, and there was The Proper Thing, from which is derived our current version. Ag and og is the ultimate convenience food, designed for those times when you really want something with a bit of oomph and pzazz but don't know what it is. When you don't want to feel clogged with cholesterol. When you're too knackered, or just can't be bothered, to fiddle around with lots of preparation or lots of ingredients. It does it for me, always and without fail. Here it is:

For two people:

6 to 8 big, fat, juicy cloves of garlic
a decent glug - half a small cup - of really good extra virgin olive oil
2 servings of pasta of your choice - long and thin works better than short and round, and anything with egg in it is a no-no

Peel the garlic cloves and cut them in half if they're really large, removing any green shoot-y bits from the centre. Put them with the oil into a saucepan and warm gently. Now, how you do this bit is really the key to the whole dish: you don't want to fry them - what you're doing is letting the warmth of the oil draw the flavour from, and at the same time gently soften, the garlic. If you go at it like a bull in a china shop you'll end up with brown, bitter, horrible garlic and it'll end in tears, you mark my words. Reckon on it taking 20 to 25 minutes at the lowest or next-to lowest hob setting. As the cloves soften you can break them up a bit in the pan with a wooden spoon; they should end up slightly golden, lightly caramelised, meltingly soft and highly aromatic (sorry to drool, but it really is that good ...). Cook the pasta, toss it in the oil and garlic, add a tablespoon of dried crushed chilli pepper, season, and serve, sprinkled with a little parsley, and with good bread for serious mopping. And wear an apron.

Oh, and for another taste of garlic, you might like to have a look at Keith Eckstein's impressive 'blog on blogs' that someone has just pointed me to. Keith has set himself the task not just of listing, but also reviewing blogs about living in France. As it happens, he's just reviewed this one. And I like his style: he really makes an effort to get underneath each blog (and blogger) and find out what makes it tick. And even if he does seem to have an obsession with 2CV driving, lingerie wearing nuns, he knows how to use apostrophes.

Glut gluttony

So, the rentrée has rentréed, The Perfectionist and Pink Van Man (aka the builders) are back, the sun still shines, and we're still barrowing loads of hardcore around the garden. (Was there ever a time when I didn't? Will there ever be one? Sigh). We're in the process of creating what we intended to be a car parking area. Note the past tense there, because once we'd cleared it of the inevitable toot and rubbish and old tree roots and nettles and rocks and half a metre thickness of moss and ivy, we suddenly saw it with new eyes: a lovely leafy, shady space with an equally lovely view south towards Col de la Crouzette. Much too good for a car park, methinks. So in a rare display of swift non-Libran decisiveness, I've converted it into a 'zone Zen'. More about that in due course - watch this space, as they say. Or rather, that one.

And in spite of - or maybe because of - the long, hot and dry summer we've been having here, our garden continues to throw food at us: glutting courgettes (yes, still) have been joined by aubergines and tomatoes and peppers and potimarron. The potimarron have been put to bed tucked up in straw, ready to feed us through the winter, while I exhaust every crevice of my creative brain (or at least what's left of it after yet another day shi - er, hardcore shovelling) to come up with Interesting Things To Do with all the rest.

Two stars of the dinner show have emerged this summer. We've enjoyed them both so much that we've eaten them again and again, and so thought you might like them too. Here they are.

A courgette soup ...

Actually, it's not really a soup - more like a lightweight broth, in the Italian style, which means that with some good bread it's good enough to eat for dinner and not as an entrée. For two people, you'll need:

Two or three new potatoes, in small cubes; 500 grams or so of courgette, ditto; a biggish onion, finely chopped; 2 cloves of garlic and a couple of sprigs of thyme, ditto; half a glass of white wine; 300ml vegetable stock; 200ml milk; and - erm - 4 pieces of La Vache qui Rit (Laughing Cow) cheese (I know, I know, but humour me here).

Fry the onion in butter until it's soft, then add the garlic, potato, thyme and a bit of black pepper and cook very gently, with the lid on, for a good 15 minutes or so. This is what the Italians call the soffrito stage: often skipped or skimped, it's what really draws the flavour out of the base ingredients, so don't rush it. Then add the wine, bring to the boil, reduce the heat again and cook for another 5 minutes. Add the stock and the courgette, bring to the boil, then reduce the heat and simmer for around 15 minutes. Add the milk, then the cheese, stirring until it melts. Season. Don't ask how I came to have a few bits of Vache qui Rit lurking at the back of the fridge, but trust me: there's something about the lactic flavour of the cheese in this soup which is so seriously addictive that I unfailingly eat more of it than is good for me ....

... and an aubergine tart

This, for me, is pure, unadulterated summer comfort food; it contains just about every one of my to-die-for summer ingredients - olives, aubergines, tomatoes, anchovies, basil, mozzarella. And it's easy enough to put together after a hot day's shovelling. To make four good portions you'll need:

A ready-rolled flaky pastry case; 2 very fresh aubergines; 2 large tomatoes, a tablespoon of tapenade, some shavings of gruyère, a ball of mozzarella; and a dozen anchovies in oil. I'm addicted to Collioure anchovies, which are my summer treat, but anything that comes in a jar will be fine.

Cut the aubergines down their length into half-centimetre thick slices. You can, if you feel inclined and have the time, do the salting-and-rinsing thing, but to be honest I usually don't, because I haven't, and I'm not convinced it would make a blind bit of difference. Then fry them until they're golden on both sides. I suppose you could grill them if you have a thing about frying, but nice though grilled aubergines might be, they never acquire that lovely silky texture that a really good fried aubergine has and which for me is the essence of this tart. So I fry them in a mixture of olive and rape seed oil, which is the best combination I've come up with after years of experimenting (during most of which I pooh-poohed rape seed oil. Wrong).

Then simply put the tart together: lay out the pastry in a large metal flan tin - I use the type with the removable bottom, prick the base lightly, then spread the tapenade over it. Cut the aubergine slices in half across the (short) middle, and lay out half of them in circles. Slice the tomatoes thinly and lay half of them over the aubergines. Throw on some shaved gruyère and some torn up basil leaves. Then repeat the whole thing so you have another, identical, layer. Lay out the anchovies in a clock formation, then cover the whole thing with slices of the mozzarella. Bake at 220 degrees Celsius (200 degrees in a fan oven) for around 25 minutes, until the mozzarella is golden.

Here it is before ...

and after ...

And that, gentle reader, was my 100th post on Blogger! Thank you to all of you for your presence, your support, your comments, your emails, your humour. None of which I expected when I set out eighteen months ago just to write for the sheer pleasure of writing, whether anyone read it or not. So here's raising a glass of Minervois with you all to the next 100 ...