July Already

I can't believe it's the first of July already. We had a cool spring, but this week, the heat arrived. Temperatures are soaring, the sun is out in full force, and while occasionally a nice breeze wafts by, it's been rare. The evenings have been beautiful once the heat of the day dissipates. Peter and Orlando were in Newcastle last week for three days for a wedding, and things were mellow here - steady with lots to do, a full house, pleasant guests - it went rather quickly. Laura and I have moved more pool lounges and wood tables around than I care to count. I watered each day for Orlando, which turned out to be quite peaceful and refreshing in this heat- it takes about an hour and half to water the greenhouse, lettuces, tomatoes, sweet peas, and cutting garden. Peter has been gone a week in the U.K. - back tomorrow, and Orlando has been back for two days, so it has been busy. We did a wedding luncheon yesterday for a French couple, Cecile and Jerome, and their witnesses. It is rare to see the French stay here (because of the cost), and rare for us to do a lunch......Roquefort roulade (it's in the book) Caesar salad, sun dried tomato and mozzarella rolls, fresh berries and rose ice cream. Huge success and they were very sweet. Today, it was up at 8 am to open the fortress gates (they surely look like it!) set up the pool for the day (take the cover off, scooop out the frogs, set the lounge chairs, turn on the filters etc), than off to serve breakfast and make coffee for eight. Clear breakfast, load and unload the dishwasher- yes, the Miele runs 10 x day at least, in 26 minute cycles..working around Orlando who made tonka bean creme brulee this morning, which will be served tonight, and several loaves of bread for dinner and breakfast tomorrow. The duvee covers come off this week because of the heat, to be replaced with sheets, so Monique & Josie have been busy as well. Then its off to call Peter for instructions on how to backwash the pool. Backwash done, ticked off the list. Next, load up all the trash, recycles, and bottles into the car, and drive a few miles to the trash bins. Yes, stick shift even, it's been years! Although I must say, I'm not parked too straight in the parking area. Back to the pool, to borrow the garden hose from Gregor, to fill the pool. Quick sweep with Josie, a few booking phone calls from Jessica at Mr. and Mrs. Smith, and I'm off to pick golden raspberries & sweet peas in the garden. Then it's time to squish cherries with Orlando- we have about 7 crates of over-ripe cherries - eau de vie de cerise time! Gloves and apron on, we pull off the stems one by one, and squish the cherries, dropping them into the black barrel, where they will ferment for the next month. Then it's a quick shower, set for dinner, and serve. Aperitifs in the garden- tonight it's quail eggs and ham on toast, celeriac remoulade, and mushroom tartlets. It's hot tonight, 37 C at 6:00 p.m. Classical music, starter, main course, cheese, dessert (lights go out for this as it is creme brulee fired up at its finest) , after dinner drinks and petit fours. The candelabra gets lit in the Orangerie, the mood is romantic tonight, and Peter Cincotti jazz wafts through the courtyard. An end to a perfect day.