Posted in corona virus, hobbies, Travel

Time Well Spent

With my travels unexpectedly interrupted by the spread of the corona virus, on more than one occasion it has been mentioned by friends and family, “Oh but you must be bored,” or “You poor things not being able to travel.” When I hear this, I find myself having to justify why I don’t feel either boredom or self-pity. I thank them for their concerns with an underlying feeling of guilt because at this point in time, there are far more pressing worries in these ‘COVID-19 times’.

Initially we did have to adjust and accept the fact that we could not continue our travels to Spain, Croatia and then take the planned long road-trip through Italy to Crete. However, it has actually been relatively easy to recalibrate and I am certainly not in a position to be dwelling on my misfortunes of not being able to travel. There are clearly other people on whom to focus: the elderly, the vulnerable, the key workers and how the effect of isolation and inaccessibility to vital resources can be managed.

“Oh, you must be bored?”

Bored? No. It is not worth dwelling on what you can’t do. The best thing is to focus on making the most of the opportunities that are presented by unforeseen circumstances. In this case, I have settled into home-life just loving the fact that I have time to discover new hobbies as well indulging in long-term loves, which I never had time for before or which I was too exhausted to do when my job dominated my life. I can now spend hours at a sewing machine, learning Greek, running an increasing number of kilometres, cooking, yoga, catching up with the classics on audiobooks, chatting to my family and friends, crocheting, thinking about and writing a number of unfinished blogs, reading paperbacks and also e-books on a Kindle, painting doors and walls, growing vegetables and herbs, catching up on TV, listening to podcasts, as well as learning through thoughtfully-selected online OU courses.

“You poor things not being able to travel.”

When people expressed an element of feeling sorry for us for not being able to travel, a sense of awkwardness set in when I considered my current situation. I wasn’t a key worker, I wasn’t a front line NHS worker, and I didn’t have to worry about my job – whether I would lose it or put myself at risk by working. Having already given up work with the plan to travel, no one was expecting me to be anywhere to do anything at any time. So it was easy to adjust to the changes: I was just in a different country than I had intended to be in. I certainly didn’t want anyone feeling sorry for me. For the time being, travelling has to wait, which it will.

With time at home now available and in an attempt to contribute some sort of worthwhile support in this current lockdown, I signed up to be an NHS volunteer. Once accepted, with much anticipation I prepared to be immediately busy helping others, however no alerts came (or have come) through. Although initially frustrating, I can only assume that the lack of request calls has to be a good thing. So what else could I do to help?

With recent discussion on whether face masks are beneficial or not to help prevent the spread of the virus, I am now busily putting my sewing skills to good use and making these. This was prompted by a request from my brother, who lives in London (with its concentrated number of corona cases) where he asked me if I could make some face masks for him and his family. This has since sparked off further requests so now I am feeling vaguely useful. My contribution maybe small, but it is valuable to some.

Face masks #handmadebyluce

None of us planned for these last few weeks and who knows what life will be like over the next few weeks or months. But, cliche to hand, don’t forget that every cloud has a silver lining – you just have to make sure you find it.

Posted in Travel

French Glorious Food!

Dressed in black salopettes and sitting opposite me in a restaurant on a French ski slope, a wise man was once sipping a rather luxurious looking ‘café Viennois’ and said, “This is what I go skiing for.”

It’s true. Food and drink can be an important part of a skiing holiday for some people, but perhaps not the reason for booking one! Here in the Haute-Savoie région, particular sumptuous consumables have become firm favourites in our family. They are not necessarily unique to this region so you may have enjoyed them elsewhere, but wherever and whomever, when ordering these heavenly French recipes, you know your taste buds are in for a treat.

A favourite ‘Schumy pizza’ with goat’s cheese and honey

Fondue

An absolute must is a fondue. This has become a firm family tradition: an evening out that includes a shared pot of heavenly fondue where every single calorie of melting cheese is worth it. After a few hours skiing, sufficient energy is burnt off so it is, of course, understandable that one deserves a treat of dipping countless cubes of bread into the rich cheese deliciousness for one evening. It would be rude not to! I’m sure the compulsory green salad on the side is only there to ensure that the arteries relax a little during the meal.

Fondue Savoyarde

Les crêpes

Another must-eat is the well-known French crêpe. (I speak on behalf of my family on this one as I don’t usually eat them aside from cadging a corner of someone else’s.) In the UK, we seem to wait for that one day in the year to allow ourselves to indulge in pancakes, but here on the slopes, they are readily available and provide a welcome afternoon treat and essential sugar fix after a few downhill runs.

Toppings are plentiful and diverse and a quick family poll would suggest Nutella as the most popular choice (with a large dollop of ‘chantilly’ on those occasions of additional indulgence). However, the more traditional may opt for the lemon and sugar or if you need a boost, go for the Grand Marnier crêpe because they will lavishly soak the pancake in alcohol. They certainly don’t skimp!

Tartiflette

Tartiflette is a gorgeous French dish and although it is traditionally made with ‘lardons’, we did find one restaurant that made a welcome vegetarian version without the bacon. Sadly, they no longer offer it and so with veggies in the family, we have reverted to a homemade version using, of course, the local cheese. The Aravis region is famous for its Reblochon, which is a soft-rind cheese with a slight nutty taste and is the basis for a tartiflette. Add potatoes and onions (and lardons if necessary) and you have the most delicious golden brown and bubbling cheesy meal. Staple ingredients at their best.

Our homemade tartiflette with Reblochon

When I think back to that wise man’s words, he can be forgiven for his exaggeration. Obviously the skiing is the main reason for a skiing holiday, however it would not be the same without the glorious French food. Bon appétit!