Today, Craig decided to bring “Joie de France” home to the cottage….there’s room to dock her along the bank and he’s missing having her around. We had been assured that the boat would be ready for us on July 7th. Well, Joie might have been ready, but I was still in the hospital so, on the 7th, Craig stopped at Rive de France to advise them of our situation. He was told this would not be a problem and that they would keep the boat until we were ready for her.
Two weeks have gone by and Craig feels confident that he can leave me alone for periods of time. I’m not as confident, but at least now I have a sign on the door that says, “Ne pas déranger”….. “Do not disturb”. So off he goes to Colombiers, to liberate our boat from the confines of the marina. He’s back sooner than anticipated…..the new fuel filter that was on the boat….and on the invoice…. three weeks ago is no longer there. It’s near noon and anyone who would have any knowledge of the missing filter has gone to lunch. The cruise from Colombiers to the cottage takes about five hours so I’m saved from a full day’s solitude. We have déjeuner (lunch) but Craig is concerned that perhaps our Joie is being used for spare parts at the marina and he’s more determined than ever to bring her home. I, however, am more concerned about the figs ripening outside and present Craig with a shopping list: cake pan, flour, butter, sugar (white and brown), baking powder (levure chimique), baking soda (bicarbonate) and evaporated milk.
Craig returns to Colombiers after lunch but he’s more successful with my task than with his. Anyone at the marina who could have helped sort out the fuel filter issue isn’t expected to return from lunch. Craig leaves our phone number with the receptionist and moves on to my list. It takes two stops, but he’s able to find almost everything on the list. The figs, ever ripening, await his return.
We’ve enjoyed figs as appetizers this week….broiled with blue cheese and halved with melon and ham. Now, it was time to move on to dessert…..Fresh Fig Cake! First up was to figure out how to use the microwave/convection oven. Caryl left the instruction booklet so I attempted to translate as Craig followed my direction. It took both of us, but within the hour, the oven was preheating itself to a toasty 180 C. From there, we moved on to the cake batter. Craig follows directions well, but feels that a recipe must be followed precisely….hard to do when you’re substituting some ingredients and winging the measurements. This caused a few heated exchanges, but he finally capitulated and trusted what I told him. With the batter made, figs were chopped and folded in and the pan was popped into the oven. Thirty minutes later, the sweet smell permeated the cottage. Craig chopped more figs for a sauce and served the warm cake topped with a dollop of yogurt. Mmmmmm…it was heavenly