DLCI 2024 Magazines - April

NEWS AND VIEWS FROM THE PRESIDENT

Hello everyone,

Well is it spring – not spring – spring - not spring? Hopefully April will be a more settled month because there really can’t be any water left for April showers!!

Lots to mention this month so I’ll dive right in :

We would like to welcome Amanda Mears, an experienced professional in the I.T. field, to the committee as Website Manager. Thank you Amanda and thanks to Sue for stepping in to staunch the gap in the interim.

We are also delighted to announce a new Coffee Club.  This time in Périgueux at ‘Bookies’ on a Wednesday morning. Thank you Dejana for organising a buzzing hub.

If anyone feels there is a gap in their area for socialising/ networking over a coffee please let us know and we will endeavour to support you through the process.

At the moment we have four hubs for coffee:

Bergerac contact is Christine Kenyon:

ckenyon99x9@gmail.com

Périgueux contact is Dejana Subsol:

dejanasubsol@gmail.com

Sainte Foy le Grande contact is Chris Lees :

christinelees84@outlook.com

Villerèal contact is Kathy John :

Kathyjohn0803@gmail.com

Annette and I visited the Hôpital de jour pour Enfants to present our final charity cheque and what a welcome we received! The dedicated staff had worked incredibly hard utilising our last donation (3 years ago) and the school garden (with vegetables and fruit for the childrent to plant and eat) and facilities have improved 100%. Our new donation will allow the school to extend and enhance the garden making it an even more warm and welcoming place for children with additional needs.

Finally we had a full house at Buckets Auberge in March – lots of socialising and networking and so many new members!

Photos by Guy Conway

We look forward to welcoming you to the Auberge Jolibois this month, another ‘members highly recommended’ restaurant.

Have a wonderful April and we hope to see you soon.

Take care

Lin xx

FORTHCOMING EVENTS

Thursday April 25th – Lunch at Auberge Jolibois,  1554 Route de la Bergeracoise, Saint-Méard-de-Gurçon

A traditional Auberge, highly recommended by members – does not cater for vegetarians or pescatarians

11.45 for 12 noon 30€ pp

Guest/partner welcome

Wine or non alcoholic drinks included

MENU
Aperitif maison
*****
Potage
*****
Starter: choice of:
Salade Périgord
Salade chèvre chaud
Paté maison
*****
Main: choice of: 
Confit au coq au vin
Fricassé de pork
Sauce de Poule
Served with pommes persillées
*****
Fromage et salade
*****
Dessert maison
*****
Café

Thursday 30th May – Lunch at Les Marronnieres, Lanquais with a presentation from Pawprints Association

Thursday 27th June – Wine tasting and Lunch – Chateau Fayolle

July – to be arranged

August – no events planned – too hot

September – AGM (members only) followed by lunch at O Braises Rouges

October – GRAND DLCI QUIZ – (FUND RAISER)

November – Lunch in Périgueux

Saturday December 7th DLCI CHRISTMAS FAIR at Château La Tilleraie, Lieu-dit, Bergerac, 24100. 10.00am – 7.00pm (FUND RAISER)

December – Christmas Luncheon

January – Chinese New Year Lunch

February –  Horse Racing Night! (FUND RAISER)

THE WINE CLUB 

Our collaborators, Chateau la Tilleraie (where we will be holding our Christmas Fair) have their next Wine Club on Thursday 11th April. 15€ pp

To make a reservation please contact the chateau direct –

grace@chateaulatilleraie.com

 Tel

05 53 57 86 42

or

06 50 48 21 45

 

You will know a lot of people there!

A WARM WELCOME TO ALL OUR NEW MEMBERS IN MARCH

Tamiko Brown-Zablith          Saint Sauveur

Nadine Esteve                                  Périgueux

Silvia Lucero                                     Périgueux

Elena Merigeut                          Chancellade

Omayma Subra                                Périgueux

Dejana Subsol, click here to view her bio.

APRIL BIRTHDAYS

Val Back

Susan Ball

Tamiko Brown-Zablith

Mary Clabaut

Dawn Kidd

Genevieve Marquis

Kate Mears

Christine Rich

Dana Skelley

GARDENING IN FRANCE 
By CHRISTINE LEES

Seed sowing and planting

At this time of year, you can sow many different seeds outside or in small pots or seed trays in your greenhouse or conservatory.  Vegetable seeds which can be sown now include carrots, parsnips, beetroots, lettuce, spinach and Swiss chard, peas and mangetout peas. You can also plant seed potatoes, onions and shallots ad garlic, although this is better planted in the autumn.

Hardy annual flower seeds, including sweet peas, can be sown outside or in small pots for planting out later.  Flowers which are not hardy such as Zinnias should be sown later in April so that they can be planted out after the last frost in mid-May.

Similarly tender bedding plants such as Pelargoniums (commonly called Geraniums) can be planted out in mid-May.

Tender vegetables such as tomatoes, peppers and aubergines can be planted out in mid-May and French beans can be sown now in pots and planted out in mid-May.

Summer flowering bulbs such as lilies and gladioli can be planted out now but tender plants such as Dahlias can be started off as tubers in pots in a frost free place and planted out in mid-May.

If you have not already fertilised and mulched roses, summer flowering shrubs such as hydrangeas, and fruit trees and bushes this is a good time to do so.

My own garden is full of daffodils, tulips, grape hyacinths and crocuses and shortly will have Alliums flowering. In the spring I am always glad that I planted bulbs in the autumn, although some of them were planted very late this year due to the inclement weather. They have all come up, but as always I wish I had planted more!

Enjoy your spring garden.

Happy gardening!

Chris

RECIPE OF THE MONTH

HOT CROSS BUNS

By Recipes Made Easy

INGREDIENTS

for the buns

  • 500 g strong bread flour

  • 2-3 teaspoon mixed spice

  • ½ teaspoon ground nutmeg

  • 7 g sachet easy-blend yeast

  • 60 g golden caster sugar (plain caster sugar is fine)

  • 1¼ teaspoon salt

  • 50 g butter, cut into cubes

  • 125 g sultanas

  • 50 g chopped mixed peel

  • 1 egg

  • 100 ml milk

  • about 150ml warm water

for the crosses

  • 50 g plain flour

  • cold water to mix

  • for the glaze

  • 25 g golden caster sugar (plain caster sugar is fine)

  • 50 ml water

  • ½ teaspoon mixed spice

INSTRUCTIONS

1.      To make the dough, place 500g (1lb 2oz) flour and 2-3 teaspoons mixed spice and ½ teaspoon grated nutmeg into a large mixing bowl and stir in 7g (¼oz) yeast, 60g (2½oz) sugar and 1¼ teaspoon salt.

2.      Rub in 50g (2oz) butter with your fingertips, then stir in 125g (4oz) sultanas and 50g (2oz) mixed peel. Make a well in the centre.

3.      Beat the egg with a fork until frothy, then beat in 100ml (3½floz) milk. Pour into the centre of the dry ingredients and add most of the water-about 150ml (¼pt). Mix to a soft slightly sticky dough, adding more water if required.

4.      Turn out the dough and knead gently for 5 minutes, until smooth and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.

5.      Turn out, and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel, or slip the tray inside a carrier bag, and leave in a warm place until doubled in size which should take about 50 minutes.

6.      Preheat the oven to 190℃/180℃ Fan/ gas mark 5.

7.      To make the crosses, place 50g (2oz) flour into a small bowl and stir in enough water to mix to a soft thick paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.

8.      Bake for 20 -25 minutes until risen and golden. While the hot cross buns are baking, prepare the glaze. Place 25g (1oz) sugar and 50ml (2floz) water in a small pan and heat gently stirring until the sugar dissolves. Remove from the heat and stir in ½ teaspoon mixed spice.

9.      Once the buns are cooked, transfer to a wire rack placed over a tray or baking sheet the brush the tops with the sugar glaze. Allow to cool for at least 15 minutes before eating.

NOTES

Cook's Tips

For the best rise, you need a soft, slightly sticky dough. The softer the dough the easier it is for it to rise too firm and the dough can not rise and the buns will be hard. Take care not to work in too much flour when kneading the dough.

When making bread and buns, cover the bowl with a disposable shower cap. You can reuse it many times so it is less wasteful and more environmentally friendly than using cling film every time.

When it comes to covering the buns when they are on the tray,  pop them in a large clean plastic bag or put a damp, well wrung out tea towel over them.also does the job.

Use a disposable piping bag and cut off the tip, you do not need a nozzle since this is not fine piping work.  If you don't have a piping bag use a polythene food bag and snip off one corner.

Store

Hot cross buns are best eaten just warm and on the day they are made. However, they can be refreshed by popping them in the microwave for a few seconds, warming them in the oven or of course toasting them.

Freeze for up to 2 months.

DORDOGNE LADIES BOOK CLUB

Excerpt chosen by Lin Green

BLEAK HOUSE

by Charles Dickens

I decided to reread Bleak House (first read when I was 15) after reading about the corruption of the Court of Chancery in the CJ Sansom Tudor series. This court was allowed to flourish from the mid 14th Century until it was reformed in the late 19th Century. However when chatting with a friend , who happens to be a retired judge, he said ‘You do know this still goes on everywhere, perhaps not as long but long enough…….if you have enough money! It’s like David and Goliath but Goliath wins.’

Chapter One
In Chancery
London………

The raw afternoon is rawest, and the dense fog is densest, and the muddy streets are muddiest, near that leaden-headed old obstruction, appropriate ornament for the threshold of a leaden-headed old corporation: Temple Bar. And hard by Temple Bar, in Lincoln's Inn Hall, at the very heart of the fog, sits the Lord High Chancellor in his High Court of Chancery………….
Who happen to be in the Lord Chancellor's court this murky afternoon besides the Lord Chancellor, the counsel in the cause, two or three counsel who are never in any cause, and the well of solicitors before mentioned? There is the registrar below the Judge, in wig and gown; and there are two or three maces, or petty-bags, or privy-purses, or whatever they may be, in legal court suits. These are all yawning; for no crumb of amusement ever falls from Jarndyce and Jarndyce (the cause in hand), which was squeezed dry years upon years ago. The short-hand writers, the reporters of the court, and the reporters of the newspapers, invariably decamp with the rest of the regulars when Jarndyce and Jarndyce comes on………….

 

……..This scarecrow of a suit has, in course of time, become so complicated, that no man alive knows what it means. The parties to it understand it least; but it has been observed that no two Chancery lawyers can talk about it for five minutes, without coming to a total disagreement as to all the premises. Innumerable children have been born into the cause; innumerable young people have married into it; innumerable old people have died out of it. Scores of persons have deliriously found themselves made parties in Jarndyce and Jarndyce, without knowing how or why; whole families have inherited legendary hatreds with the suit. The little plaintiff or defendant, who was promised a new rocking-horse when Jarndyce and Jarndyce should be settled, has grown up, possessed himself of a real horse, and trotted away into the other world. Fair wards of court have faded into mothers and grandmothers; a long procession of Chancellors has come in and gone out; the legion of bills in the suit have been transformed into mere bills of mortality; there are not three Jarndyces left upon the earth perhaps, since old Tom Jarndyce in despair blew his brains out at a coffee-house in Chancery Lane; but Jarndyce and Jarndyce still drags its dreary length before the court, perennially hopeless.

Jarndyce and Jarndyce has passed into a joke. That is the only good that has ever come of it. It has been death to many, but it is a joke in the profession. Every master in Chancery has had a reference out of it. Every Chancellor was "in it," for somebody or other, when he was counsel at the bar. Good things have been said about it by blue-nosed, bulbous-shoed old benchers, in select port-wine committee after dinner in hall. Articled clerks have been in the habit of fleshing their legal wit upon it. The last Lord Chancellor handled it neatly, when, correcting Mr. Blowers the eminent silk gown who said that such a thing might happen when the sky rained potatoes, he observed, "or when we get through Jarndyce and Jarndyce, Mr. Blowers;"-a pleasantry that particularly tickled the maces, bags, and purses.

How many people out of the suit, Jarndyce and Jarndyce has stretched forth its unwholesome hand to spoil and corrupt, would be a very wide question. From the master, upon whose impaling files reams of dusty warrants in Jarndyce and Jarndyce have grimly writhed into many shapes; down to the copying clerk in the Six Clerks' Office, who has copied his tens of thousands of Chancery-folio-pages under that eternal heading; no man's nature has been made the better by it. In trickery, evasion, procrastination, spoliation, botheration, under false pretences of all sorts, there are influences that can never come to good. The very solicitors' boys who have kept the wretched suitors at bay, by protesting time out of mind that Mr. Chizzle, Mizzle, or otherwise, was particularly engaged and had appointments until dinner, may have got an extra moral twist and shuffle into themselves out of Jarndyce and Jarndyce. The receiver in the cause has acquired a goodly sum of money by it, but has acquired too a distrust of his own mother, and a contempt for his own kind. Chizzle, Mizzle, and otherwise, have lapsed into a habit of vaguely promising themselves that they will look into that outstanding little matter, and see what can be done for Drizzle-who was not well used-when Jarndyce and Jarndyce shall be got out of the office. Shirking and sharking, in all their many varieties, have been sown broadcast by the ill-fated cause; and even those who have contemplated its history from the outermost circle of such evil, have been insensibly tempted into a loose way of letting bad things alone to take their own bad course, and a loose belief that if the world go wrong, it was, in some off-hand manner, never meant to go right.

Thus, in the midst of the mud and at the heart of the fog, sits the Lord High Chancellor in his High Court of Chancery.

JUST FOR FUN

For details on the DLCI Book Clubs please go to the Book Club area by scrolling down on the home

We will be posting our evaluation and marks out of ten on the DL Book Club Facebook group

Sainte Foy Book Club

Details of our latest reads can be found on the D L Book Club Facebook group.

For more information please contact Lin Green at: Lin.green100@gmail.com 

Bergerac Book Club

We will be posting our evaluation and marks out of ten on the DL Book Club Facebook group.

For more information please contact Dawn Kidd at: Dawn.Kidd24440@gmail.com

Best wishes and take care

Dawn Kidd Organiser Bergerac Book Club

Lin Green Organiser Sainte Foy Book Club

PETS CORNER

My lovely cat Archie is 10 years old.

He was a rescued feral kitten, raised for his first 4 months by Sue Fairweather.

Sent in by Chris Lees

PHOTO REQUEST

We would love to include more of your photos including those for Pets Corner in the next Newsletter. Simply email me at DLCIMagazine@gmail.com (no later than 25th of the month) with the photo and where it is. They will be published in the next months newsletter

LASTLY

FOOD FOR THOUGHT

PLEASE NOTE

Centralised email addresses have been created for DLCI committee members which will automatically forward any emails to the appropriate person in charge.

WELFARE

If you have an accident and need help with transport, errands or some company during convalescence or if you know of another member who is unwell, has a bereavement or you think is going through a difficult patch. We will do all we can to provide support and we will be totally discreet. Please contact Sue at: DLCIWelfare@gmail.com

EMAIL UPDATES, CHANGE OF ADDRESS, NAME/TEL NO.

If any members have changed their email, address or telephone number could they please let Vyvyan know at: DLCIMembers@gmail.com

DLCI COMMITTEE 2024

Please refer to the Contacts page

Information and communications contained in this newsletter are accepted by the Committee in good faith. The DLCI cannot be held responsible for complaints arising from them.

All contributions to the newsletter should be sent to Lin Green at DLCIMagazine@gmail.com by the 25th of each month and we hope to have a new monthly issue to you on the 1st of every month to allow you time to plan your calendar.

A BIG THANK YOU TO EVERYONE WHO HAS CONTRIBUTED TO THIS NEWSLETTER.

PLEASE NOTE THAT DUE TO CURRENT DATA PROTECTION LAWS THIS DOCUMENT MUST NOT BE SHARED
WITH ANYONE WHO IS NOT A CURRENT DLCI MEMBER

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