View from the barber's chair

Written by Craig McGinty


Continued from page 1

Daniel is more of a sculptor than a hairdresser, he uses scissors and a comb like an artist uses a brush, with a delicate touch and dedication to detail.

He turns to his cutthroat razor to takerepparttar hair offrepparttar 134110 back of your neck and only usesrepparttar 134111 electric trimmers to tame your sideburns.

“It’s a shame that hairdressers today only userepparttar 134112 trimmers to cut people’s hair, but that is what they are taught at college,” said Daniel.

“They have no knowledge of how to userepparttar 134113 scissors and comb to cut hair, they might as well be shearing sheep.”

Atrepparttar 134114 back ofrepparttar 134115 shop is a collection of wooden mushrooms, walking sticks and canes –repparttar 134116 other passion in Daniel’s life.

He enjoys going out intorepparttar 134117 Dordogne forests aroundrepparttar 134118 village with his dog and camera to take pictures of mushrooms that he uses asrepparttar 134119 basis for his woodturning.

And it is clear to seerepparttar 134120 skills he has developed as a barber come out in his hobby againrepparttar 134121 touch of a sculptor is evident.

“I enjoyrepparttar 134122 mountains,” Daniel said as he pointed to a large poster ofrepparttar 134123 Alps onrepparttar 134124 wall.

“But I can’t get to see them as often as I would like

“I am hoping to retire soon, but there is no one to take overrepparttar 134125 running ofrepparttar 134126 shop as yet.”

As my cut was coming to a finish another man dropped in torepparttar 134127 shop, said bonjour, and shook both Daniel’s hand and mine.

He saidrepparttar 134128 weather was about to turn and as I got up to pay, he took his place inrepparttar 134129 barber’s chair.

For more articles by Craig McGinty on living in France including tips on buying a home, the legal process and more, visit his website and live life the French way. http://www.thisfrenchlife.com


Spanish Food - The Perfect Paella

Written by Linda Plummer


Continued from page 1

Another tip I have been told, on more than one occasion, is to gently fryrepparttar rice for a few minutes before addingrepparttar 134109 stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.

Perhapsrepparttar 134110 most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy torepparttar 134111 fullrepparttar 134112 marvellous company of those who will share it with you.

I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical ofrepparttar 134113 region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reducerepparttar 134114 amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Ingrediants:

- 4 cups rice. - 8 cups fish stock. - 8 king-sized prawns/langoustines. - 8 mussels. - 200 gr shrimps. - 200 gr peas (fresh or frozen). - 2 tomatoes, skinned and chopped. - 2 cloves garlic, thinly sliced. - 3 strands saffron, crumbled. - Olive oil for frying.

Method:

1. Sauté garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poachrepparttar 134115 seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!

Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain".


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