Everything went smoothly yesterday. The Peugeot was a pleasure to drive, and I made the trip to Montrichard and back with no trouble — not that it's very far. I have made a wager that spending about a thousand euros on repairs for the old Peugeot will be a good investment. They say that keeping an old car running is cheaper than buying a new one (or even a used one), and I'm hope that "they" are right. I wouldn't buy a new car, and buying a used car would be time-consuming (have to find one like I want) and I might just be buying somebody else's headaches.
One of the most plentiful wildflowers that grows in the vineyard here is Queen Anne's lace.
Over in Montrichard, the dentist, Dr. Klotz (pronounced more or less like "klutz"), quickly re-repaired the filling that he had first repaired a couple of weeks ago but had broken (partially) again. It only took him about 20 minutes, and he didn't charge me for the visit. The original visit, by the way had cost 90 euros (compared to the standard 30 euro fee for a cleaning and exam).
Here's a flower going, I think, to seed. When I took the photo I noticed red-and-black insects hiding inside.
Of course, I get 65% of those costs back from the national health plan, so the filling repair cost me only about 30 euros. Remember, the standard fee for seeing a doctor here is 25 euros, and it had been only 23 euros until July 1, when it went up. And we get 65% or 70% of that back from insurance too. So there's no reason not to go see a dentist or doctor when you feel the need.
What we call "Queen Anne's lace" is actually the wild form of the carrot — la carotte sauvage in French.
I mentioned "green mayonnaise" — mayonnaise verte — yesterday. It's a regular mayonnaise except that it's made with vegetable (olive, canola, sunflower) oil that you've poured over fresh herbs (just the leaves) like parsley, tarragon, basil, or dill and then blitzed in a blender or with a stick blender.
La mayonnaise verte made with pureed basil and parsley leaves
I've posted about home-made mayonnaise several times over the years. It's really good with poached fish, asparagus, steamed potatoes, cold meats like chicken or pork, etc. I learned how to make it in the 1970s when I was spending a lot of time with a French family. It's different (less sweet) and much better than commercially made mayo.
The wild carrot is often considered to be a noxious weed. Some people feel that way about all carrots.
Our weather is pretty chilly right now. We've again gone from blazing heat back to temperatures that feel autumnal. We've had some rainfall too, which we needed. I think summertime weather will return someday soon, but you never know. Often August is our hottest month, and September is often very pleasant too. This year, we may have had all our hot weather in June and July.