synopsis of cider in my Veins

'Cider in my Veins' is a quote from Flaubert who said he was born with cider in his veins.

Like any good Norman lad, Ted has drunk enough for it to have replaced his blood so the name of his cider is 'Le Gars Normand' (see left)and cider in my veins is the title of our adventures in Normandy.

I tried to set this page up earlier but it was refused - I don't think there were any dirty words or objectionable racist comments or Taliban remarks so it must be some crass techie prob.
It may be the size of my photos. I'll re-size them before posting next time.

SYNOPSIS of ‘CIDER IN MY VEINS’ – a lifetime in Normandy.

Each chapter bears the name of a cider apple which is translated and defined in terms of its uses for the cider-maker. The names used were chosen to match the content of the chapters as far as possible eg ‘Cuisse Madame’ about a brothel, ‘Binet Rouge’ about 17th century Normandy and its building boom, ‘Domain’ about finding and buying a 17th century house, ‘St Philbert’ the calendar of saints days and how the ‘fetes’ are celebrated , Bergerie on keeping sheep and other schemes etc etc

Lying somewhere in LA FRANCE PROFONDE between Akenfield and the Lost Village, Blangy, dusty and stuck in its ways, is where this British/Canadian couple choose to settle in the 1970’s. This was virgin territory for foreigners and, despite being fluent in French, the Mcleans come a cropper several times. The Normans are close-mouthed and secretive but over the thirty years the Mcleans have garnered understandings of their post war trauma. They meet people straight out of Maupassant and Flaubert, as mean and deceitful as some but as generous and open hearted as others, peasants whose superstitions have hardly changed since the demonic possessions of Louviers.

Julie, who has a degree in French plus Canadian and British teaching diplomas, takes to teaching English, but pursues her own interests in interior design as she renovates her house. She hadn’t reckoned on quite so much physical labour herself but, needs must, when your income is limited. Fortunately, Ted, of solid pioneering stock and a mean Scot to boot, is ready and able to do the work he can’t find labourers to do. Their resulting 17thC Manor House is the envy of many neighbours and the admiration of friends, every aspect of its restoration having been studied with care.

In addition, Julie talks her way into several courses at the French National Bakery School, an apprenticeship at a Charcutier’s, a season in a Patissier’s and opens a cookery school. She has some interesting clients viz Ulrike Jonsson, Becky Holbrook of Sausilito and sometime editor of a San Francisco cookbook.

Ted gets interested in local produce, plants a new orchard and starts stunning the locals with the quality of his cider. He is invited to appear on French television and reporters are always storming the doors to interview him. Not content with making cider, Ted begins inventing new drinks made from cider, ‘Clairet de Blangy’, ‘Crystal de Blangy’, ‘Apero’ and launches into Perry making with the help of some local producers. His orchard is accepted as Appellation Controlee, which means his Calvados will be up there with the greats.

Ted, a long-lost, far-removed nephew of Noel Coward, has the grand-uncle’s charm and ready wit, so is a desirable dinner guest. This determined couple are now raising rare Welsh sheep and once more struggling to sell an idea, scratchy wool for knitting and felting and tasty mutton for eating. Busy though they are, they manage to participate in village life, make solid friendships, get invited to fabulous family feasts, organise exchanges with their twinned town in Devon, plan Robbie Burns suppers, give talks on their areas of expertise – Ted, as well as being an acclaimed cidermaker, was CEO of UIP so knows the American film industry and was a Champion sailor at Cowes and Julie writes for local county magazines on the Normans in Britain and has interviewed families of Norman French descendants still extant in Britain.

They have thought out many cunning plans for survival in an antique land and not all the projects came to fruition. Raising Suffolk sheep and breeding Border Collies weren’t too successful as cunning plans and, despite all the planning and hard work, the cooking school did not make them rich, except in contacts, friends and experience. They have come across many wonderful things – healing well waters, good luck charms nailed to their door, incredibly superstitious beliefs, fabulous food and most of all, fantastic friendships that have lasted thirty years.