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How I stopped my neighbour’s chickens from entering my farm with a simple diy hack

My farm is seven years old this year and it is desperately in need of some financial investment at this point. It needs a better fencing from my neighbor’s chicken which have been devastating for my vegetable patch; it needs gravel for pathways because my diys don’t seem to hold up the weeds much longer and I end up reworking the same pathways over and over again; it needs trenches to ease the water logging during rains and it needs an irrigation system. I am so done with the perpetual weeding, the short-term fixer-upers for water logging that suffocates my trees and all of which is labour intensive and is costing me more than a one-time investment of good systems in place. As it always is, we try to space out our bigger investment projects to give us time to recover, and now it’s about time. Can’t put it off any longer.

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A date with French cuisine

We have tried a couple of Julia Child’s dishes after that amazing first one. There was “Pear liqueur Claufeutis” and then “Gratin Dauphinois”; (btw, learning to pronounce them is half the fun I say) I had shared these only on my stories as they didn’t quite make us fall head-over-heels in love. The former felt more like a baked version of pancakes with pear and the latter was basically baked potatoes with cheese. It sure was tasty. Though we knew the outcome, we went ahead with it simply because we realized that most of her main entrées were non-vegetarian and it wasn’t possible for us to make them often. So we chose starters and deserts on other days.

Today we decided to make Feuilletée Au Fromage – Jalousie Au Fromage. Let me translate this in English as much as possible – it’s a baked puff-pastry with shutter-like slits on top with a cheese filling.

Now, D wanted to go on a little shopping trip to pick up some “exotic” cheese that were as French as possible, if you know what I mean. We are lucky to be located close to a farmstead called “The farm” where they have a good selection of their in-house cheeses. They also give it an indigenous twist to some of them. So here’s what we got. We shopped around to find that the “Tomme” variety was the closest and they carried a version that gave homage to the place they were located in. So we got what was named “Tomme De Semancheri”. Aah I love that! How cool, isn’t it? We also picked up another variant of Monterey Jack that was named “Malabar Pepper Jack”. It had whole black peppers mind you!
I loved how they took these exotic varieties and made them their own! We also picked up a ton of other stuff which included a sourdough baguette!

While we prep the pasty dough and get the other things in order, we decide to try some bruschetta with our Malabar pepper Jack and the French baguette. Full on flavour with a nice punch!

Homemade tomato bruschetta on toasted baguette slices.
All in all we are ready for yet another adventure – the 4th one so far! I will update the recipe soon on my blog. Hope you checked the previous one! If not, Click Here.

French cuisine has a way of reminding us that quality ingredients and mindful preparation matter. If you’d love to grow your own herbs and produce, consider enrolling in our online organic gardening course. We also offer a delightful cottage garden experience that inspires anyone seeking beauty and utility in their garden design. And if reducing chemicals in your kitchen and home interests you, our guide on how to make bio-enzymes is a great place to begin.

Be sure to follow my blog for all the juicy updates!

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