Posts from the ‘Mind, body and soul’ Category

My Mum

Today is Mother’s Day in France.

Here is a poem written from the heart about a beautiful, beautiful mother.

My mum

Vibrant, strong, tall as a tree,

With roots spreading and reaching to me.

Nourishing, nurturing, bringing me life,

Setting me free.

My mum

Giving the lion’s share,

Courage, passion, beauty beyond compare.

Keeps me cool in summer, warm in winter,

Without a care

My mum

A harbour from the storms of change

Who offers calm and peace

Within the waters of the world’s range.

My mum

My friend

My heart

My peace

I love you


It was written by my sister, Tina, the day our mum died after a two-year battle with cancer. September 22, 2002, and we still miss her.

Love you, mum, you are always in our hearts.


thought for the Day

A song for mum…

Ed Sheeran and Supermarket Flowers. Hankies at the ready.

Thought for the Day

In honour of mums everywhere.

Thought for the Day

As it’s Mother’s Day in France on Sunday 26 May, here are some thoughts on mums!


Chocolate chestnut fondant cake

Just made this again for Sunday lunch, so thought I”d re-post it. Why not try it for an Easter dessert, if you celebrate Easter that is. In any case, enjoy.


So what has this got to do with massage?

Absolutely nothing, but it’s spot on for a bit of self-indulgence and me-time.

Easy to make AND gluten-free (seems to be an in word at the mo’) if you’re intolerant to wheat, great warm from the oven with vanilla ice-cream or just plain cream.


140g very dark chocolate (I used 74% cocoa, up to you how dark you want it)

70g butter

500g chestnut purée (this comes in a handy 500g tin – crème de marrons de l’Ardèche Clément Faugier – in France where I live, for 2.35€; you may have to buy a few packs of Merchant Gourmet’s rather expensive version in the UK)

3 eggs


Melt chocolate and butter together, add the chestnut purée and mix well. Add the eggs one at a time, beating well between each addition.

Pour into a 20 cm tin, preferably loose-bottomed, and bake at 180°C for 20 minutes. (Last time I made it, I needed to leave it for 40 mins, don’t know what happened there, perhaps I used a different tin, so make sure it’s cooked on the top before you remove it from the oven. Don’t try a skewer in the middle ‘cos it’s a fondant cake and squidgy in the centre!)

Serve warm or cold with ice cream or cream.




Thought for the day – LOVE

More from Captain Corelli:

“We should care for each other more than we care for ideas, or else we will end up killing each other.”

Thought for the day – LOVE

More from Louis de Bernières and Captain Corelli’s Mandolin…

“The garden where you sit
Has never a need of flowers,
For you are the blossoms
And only a fool or the blind
Would fail to know it”