Un orage

A storm clapped immediately above us as we were in the midst of our meal. It caused consternation but they said it would herald the colder weather that has been forecast. Nearby was the grandiose Gartempe river, nearby the village church with its newly restored spire, which would have attracted lightning.
To begin, we ate: grated carrot and celeriac in lots of lemon juice, followed by red or black radish, if we wished, then rondelles of carrots layered with other veg and eggy mixture, pressed and baked as a quiche-omelette, served cold in cubes and garnished with mâche.  I'd baked a vegetable pie using shop shortcrust pastry.  I leave the paper on, and press it into a deep, oval, pyrex dish.  I spread aioli onto the base and sides of the pastry, cover with a deep layer of sautéed onions, a layer of canned spinach, squeezed so that the moisture has been removed, top with sautéed sliced mushrooms.  I added leftover ratatouille (aubergine, onion, red pepper, garlic, courgettes). Then fresh, raw, red pepper sliced into strips, with fresh soft goat's cheese in between to make red and white stripes! Bring the pastry up and wrap on top which leaves the vegetables and cheese revealed in the centre. Add a little more aioli to the pastry on top.  Bake in a HOT oven for about 40 minutes or until the pastry is golden. MMMMmmmmmmmm.
The French love to find out how food is made. They kept repeating the words "vegetable pie" with some amusement and all wanted 2nds. All was accompanied by a Bordeaux rouge and much conversation, most of which I did not follow!  We were replete but coffee was served with a cake that René had made... it was like an English fruit cake. One lady wanted to drink wine with it, so I did too. I explained that my grandmother always had a glass of sherry with fruit cake.  Trying to return my date shortcake for 4pm tea to the basket, they decided they wanted that NOW!!!!!  How can anyone lose weight like this?  I remember!  "Calories" was one of the subjects they were discussing!!!!!
After which, we started the pottery class.  Previously made objects needed to be glazed: a donkey, an incense stick holder and a butterfly. I also started and finished a flat fish made in Raku clay which has pieces of previously fired clay in it to add strength. (Ah, I wonder if that is called 'biscuit clay'?)  It has to dry before being fired, then glazed and re-fired.  Dom had several of her professional pieces to fire: a swallow, a robin, a model with separate arms and legs. Raku firing was to happen.