
All it takes to create a scene like this is just a poppy

And here is mine!
I know that the title above is purely wishful thinking. As much as I would love to "become French", I just don't think it's going to happen. I have really tried hard; I have French forbears, I have a French husband, I live in France and I really am trying hard to learn to speak French, but that elusive "Frenchness" just stays outside my grasp.
But this morning I went out into the garden and spotted two items that moved me just a little bit closer to my newly adopted country. There under the fig tree stood one lonely poppy, brilliantly red, delicate and bright, and an instant memory of our first holidays in Provence and our early visits to the Languedoc Roussillon. The photos of our first trip are filled with poppies, and I was forever making myself unpopular by yelling "Stop the camper - I've got to take a photo" and Jean would desperately try and bring our vehicle to a screeching halt on a narrow road so that I could capture a picture of some distant hill village framed in a froth of poppies. I didn't plant the one in the garden and I have no idea how it got there, but I quietly crouched down next to it, stroked its feather soft petals and welcomed it warmly. Here's hoping that next year there will be many many more.
The next thing that I spotted, just before I wacked them to death with the weeding hoe, was a group of garlic plants. I had seen on a recent TV gardening programme that it was possible to remove the outer ring of garlic bulbs and put them into the ground, and Hey Presto, you would have garlic. I was dubious about this until I spotted a garlic clove that had somehow got to the back of the cupboard, and all the outer bulbs had a long green shoot. Into the ground they went a couple of weeks back, and today I have some seriously healthy looking plants coming along.
Now here is something odd and presumably French. How come that snails will eat courgette plants, chomp dwarf beans and nibble the aubergines, but turn their noses firmly up at garlic. Maybe they know that having eaten the garlic, all they would need is the addition of a little butter and parsley and they would be ready for the plate!
Tomorrow we are headed for the village of Sauve. The weather is going to be gorgeous, the whole place will be "en fete" with houses open to the general public, art shows, music, fashion and food, and the day will be rounded out with supper with friends. On Sunday we are welcoming a dozen friends for a barbeque, and the long table will be set up under the trees and the wine will flow along with the conversation.
I might not be any more French than when I got here last July, but there is nowhere else that I would rather be.




