Sanglier

We're going to eat sanglier, wild boar. We had an old (well new actually) oven to get rid of because Jan didn't like it. We had offered it to Claudie, a lady in the village, for her new house (an old empty hotel with 400 m2 on the ground floor) in Aveyron, which she had purchased with her brother for 49000 euros. Whilst it was an exceptional price for such a large property with a lot of land, it is right on top of the Massive Central and it gets very, very cold up there in winter. Anyway, her hunter hubby, Jean Pierre, who famously got shot in his ass once, came to fetch the oven this morning and he said that they killed three sanglier yesterday, two on the hill opposite us and one elsewhere. By way of thank you they turned up with a carrier bag of sanglier meat. Claudie's first instruction was put it in the freezer for a minimum of 5 days to kill all the bugs. Great, sounds very appetising! Now all Jan has to do is figure out how to cook it. Probably with a lot of disinfectant. I can't wait.

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James and Pauline returned to England this afternoon and we're sorry to see them go. They both enjoy this part of the world and their enthusiasm for the lifestyle and countryside is refreshing. Max and Min got lots of walks as well, so I guess they will miss them too.