Our days at the farm have been nice. I’d be lying if I said I’m transitioning to this life with perfect grace, because it is certainly not easy having this language barrier (I had expected Thierry, who speaks a bit of English, to be around a bit more). A sad but true fact about your faithful writer is that I am a rather slow learner. So while John progresses at a nice clip with his French patter and manages to stutter out “conversations,” I sit in the background, quietly parroting a certain word or phrase that I’ve caught on to. I wonder, what does Annick think when she sees me off in my own little world, chanting at a whisper “semaine…seh-mahn…she-maihhhhn”? I assume that she’s simply decided that I have the mind of a child, and lets me be.
I try to be useful, at any rate. Due to the time of year, there aren’t a ton of things growing (soon to come will be peaches, plums, various berries, squash, etc.), so we’ve been doing a lot of organizing, pruning, weeding, cleaning out basements, yadda yadda. Come time for every meal, I'm pretty excited.
Add a heaping tablespoon of the cheese mixture toward one side of the top area of a phyllo section, about an inch down. Fold the corner with the filling to match the outer edge, making a triangle. Repeat the folding all the way down the column, like how you would fold a flag (I had trouble with this because my fingers are kind of like blocks, so if you're like me, watch the video below that John so kindly let me record).