Cognac, France

These piccies are from a the week we spent with the Jamiesons in France a few weeks ago. All photos are from the hand of Chris Jamieson (when oh when are you going ot put your amazing photos up on flickr or somehtthing like it?!?!) who has a few more I'm trying ot wheedle out of him. After this week in France the Jamiesons moved to San Fransisco which was very sad for us as they had quickly become our best buddies over the past couple of years and their departure has left a big hole. We especially miss the two little princesses.

Not too sure what all this wine stuff is about, but Chris and Dave were mighty happy with themselves.

Fred 8 Months

Apparently the speed at which babies pick things up and cultivate their little characters increases as time goes on. And so as I sit her trying to detail the past two months in the life of the wee man, I’m daunted by the sheer detail and space that will be required. Freddy Boy, these past two months have been jam-packed with milestones, events and laughter. It’s too much. You’re too much. TOO MUCH. I want to eat you.

So lets start on a high. The past monthly blogs have all been largely made up of me moaning over your sleep. Or lack thereof. It’s been such a downer and I apologise for that. True, it was the number one topic in both your fathers and mine lives. Rarely did we have a conversation in your first six months without mentioning sleep. However now… (cue: drum roll and smug smile). You sleep. Like a little angel, you get put in your cot, a quick kiss from your dad or I and then you babble yourself of to sleep. Sometimes you wake and yell for us, but you’ve learnt that this doesn’t work, so more often than not you swiftly go to sleep again. THIS has been revolutionary in all of our lives. You are happier for it, and your dad and I find ourselves with hours of down-time in the evening (which we spend talking about how marvelous you are). FRED SLEEP = AMAZINGNESS.

And whilst we are going over old topics, we can obviously not leave out food. You’re getting much better at eating and more often than not you eat a substantial amount. However you are still languishing among the underworld of the growth chart. But not much more can be done about this. You’re strong (especially your vice-like grip as it gouges holes into my cheeks and nose.), happy (making you laugh is too easy. And joyus. I happily spend my days being your court jester) and healthy (you love zucchini and fish!)

So I guess the headline for these past two months is the teeth. Two. Bottom Middle. Just when you think that one thing could not possibly get any cuter (the smile) it does (the smile with teeth). And so I must apologise for constantly having a camera in your mouth.

In a conversation with your father today, he admitted that when he looks at you, he sees you as a little version of himself. He confesses that he doesn’t really see any of me in your charachter…. although you are rather noisy - so maybe you got that from me. But your father’s theory does seem to have many supporting arguments. You’re both small. And you are both sporty… Your top three games to play (besides peekaboo of course) are run-run-runing, throw and catch the ball, and kicking the ball. You also take particular fun in being chucked into a pillow, face first. That is definitely not my character.

The noise.. is a constant. You are particularly fond of yelling. I’m talking, serious, long, hard yelling. Yelling unremittingly when there are 15 people around. Yelling unwaveringly when you are alone. We get it Fred. You got voice. And if its not that you babble, gurgle or squeal away most of the time. It’s very endearing and I find our conversations are strangely satisfying.

In fact, most things about your company is pretty great. This past month has seen you begin to get more and more into the world around you and those days of having to rack my brain over what can be done to stimulate you are something of the past. You lunge at anything and everything that us lying in your midst, making the ‘baby safe zone’ wider and wider by the day. You are indiscriminate in your interest - a musical flashing toy is just as exciting as the button on your pants. If we put you on the floor, through lots of rolling, pushing, twisting and shuffling you are able to cover large distances. And seeing as you are currently pulling yourself up onto all fours (although not quite knowing how to move from that stance) we’ve started the research into child-proofing the place (dear god! Does the spending ever stop?!?).

But there is probably nothing you like more than being put in your chariot and wheeled around London. We’ve had a hoard of Canadians staying with us this past month and as a result you have taken in the best sights, shops, museums, galleries and pubs London has to offer. In your chariot. With Canadians catering to your every whim. Being fed upon demand. It’s a tough life. (As a result of these thoughts I discovered that adults do not fit into prams).

One thing we both love doing is going to the Library. We head down there once or twice a week to our new friends the librarians who fuss over you each time you arrive. I peruse the audiobooks and books for sale section (Thanks for the tip Geordy and Pete) whilst you nag me to hurry up already, so we go to the kids section. You have your milk and I read you a few books. Lovely.

As the months roll on, you continue to delight us. Whilst no doubt you were delightful when you were 6months, 2 months… 8 months is turning out to be ridiculous. I don’t know if our minds can accept any more delightfulness. One day last week you sat up. And not the sort of sitting up that gradually morphs into a face first nose dive, but the sort of sitting that does not require any support beyond that provided by your arms. As we gasped in delight, you stared at us nonchalantly, asking what the fuss was. It is just sitting.

The Fat Duck

Just a quick intro on The Fat Duck and it's 3 Michelin starred chef Heston Blumenthal: Blumenthal advocates a scientific approach to cooking, often referred to as 'Molecular Gastronomy' where each dish is scientifically researched for 12 months before being 'released' to the public. In this time, not only is the physical manner in which the food is cooked examined, but so too the molecular structure of the ingredients in searh of synergies. Thus you have rather bizarre combinations like liquorice and asparagus, due to their similar chemical structure. It's pretty amazing stuff and the results are astonishing, refined and unlike anything I have ever eaten before. Bon Appetit!

Catching the train from Paddington Station to Bray

Outside a rather inconspicuous Fat Duck

The Hinds Head Hotel next to the Fat Duck, also run by Heston Blumenthal

The decision to go the Tasting Menu was a no brainer. Pity it took these two half an hour to decide on wines.

The lovely Edwina and I downed champagne as the wine debate raged.

Wine choices made... Lets EAT!!!

NITRO-GREEN TEA AND LIME MOUSSE - they brought this one out to the table, poured nitrogen in a silver bowl and 'cooked' ('iced'?!?) the mousse for a few seconds then...

Eat it quick!!

BEET AND ORANGE JELLIES - This one was pretty much as described... However with a slight twist - the orange one tasted of beet nad the red one tasted of orange, therby suprising your preconceptions.

OYSTER AND PASSION FRUIT JELLY WITH LAVENDER

POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GASPACHO

OAK MOSS AND TRUFFLE TOAST - This dish was interactive - we placed an oak-flavoured film in our mouth and huffed in the scents coming off the moss. I'm not sure what the point of this was, but it was fun nad I guess may have complimented the Truffle Toast. This was served with.....
QUAIL JELLY, CREAM OF LANGOUSTINE, PARFAIT OF FOIE GRAS. Which was incredible. Every mouthful had me swooning and I all but licked the bowl clean.

Mmmmmm...

The world-famous signature dish - SNAIL PORRIDGE served with Joselito ham and shaved fennel. Probably my favourite of the night.

ROAST FOIE GRAS with almond fluid gel, cherry sauce and chamomile jelly.

"SOUNDS OF THE SEA" Which can only be described as a sculpted a shore scene - it was made with tapioca sand, sea foam, fried baby eels, razor clams, cockles, and a quartet of Japanese seaweed species And tasted INCREDIBLE. This was a slightly interactive part of the meal as we were given large shells to listen to whilst eating the dish (shells that contained those new iPod nanos, playing sea sounds softly)...

The Birthday boy is so cute!

SALMON POACHED WITH LIQUORICE with Perthuis asparagus, pink grapefruit and“Manni” olive oil

BALLOTINE OF ANJOU PIGEON with Black Pudding, Chinese pigeon cracker, Pickling brine and spiced pigeon juices

HOT ICED TEA was an amazing science experiment. Whilst looking like one single liquid, it actually contained two distinctly textured liquids – one rather warm and gummy, the other cool and fresh!! Science!?!? Who knew??

MRS MARSHALL’S MARGARET CORNET named after a frozen dessert pioneer: apple ice cream with orange and ginger granita.

PINE SHERBET FOUNTAIN - Sherbert Fountain! Now these I know. Slight twist in that it was flavoured with pine and the stick was a vanilla bean.

MANGO AND DOUGLAS FIR PUREE - Bavarois of lychee and mango, blackcurrant sorbet, Blackcurrant and green peppercorn jelly

PARSNIP CEREAL




THe final dish of the night - NITRO-SCRAMBLED EGG AND BACON ICE CREAM with Pain Perdu and Tea Jelly. Like the opening dish, this was 'cooked' in nitrogen at the table next to us. What was MOST remarkable here was that the egg which was 'cracked' into the nitrogen to had been infused with backon bits and ingrediants so that when in hte nitrogen for a few seconts, what looked like an ordinary yolk became ice cream! An amazing nad appropraite finish to the evening.

Phew!! All over. Stuffed to the brim and fluffy-headed on wine. We returned to the station to await our train back into London. All in all a most amazing evening andwonderful Birthday for my main man meat.

A BIG thank you must go to Chris 'Mr. Papparazzi' Jamieson for all the wonderful photos