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| Castles, Crowns and Cottages. |
I'm honoured, and delighted,
to be included In
Castles, Crowns and Cottages
exploration of
La Belle France.
There will be updates on the
Princess Milk Maid Doll,
and my recipe
for a heart-shaped cheese.
I'll be here all week.
Poor, dear Marie Antoinette
a pawn, not a player,
in a most unpleasant game
But, before her sad end
she was a lonely, bored
and over-scrutinised girl
with money and taste
and a great desire to escape.
And escape she did, to
which was a gift to her,
to do with as she pleased.
Once through the gates,
the little palace and its grounds
were a fantasy retreat.
A magical rural sanctuary.
An idealised bucolic pastoral.
Where she and her princess friends
could play at shepherdesses
and milkmaids.
Her farm and mill
were exquisite
creations.
Like this.
The Laiterie.
Beautiful as any design
in an aspirational interiors magazine.
What wonderful cheeses would come from
such a serene marble dairy,
pressed by the milk-white hands
of a doomed princess?
I wondered if she had
little princesses come and play.
Sweet and well-mannered, shy little girls
who'd come and curtsey and
stir the silken curds and whey.
I wanted to know what they'd look like.
So here was my inspiration.
A doll with the painted face
of an 18th century princess,
playing at a milkmaid.
With contemporary 18th century portraits
as a reference for the features.
The eyes suggested with paint
in monochrome, like a grisaille.
The irises in a grey blue,
wide and innocent.
A rosebud mouth,
small and slightly pouting.
Paint and powder,
a natural blush deepened
by a touch of carmine.
And finally, soft white hair,
powdered, pomaded and piled high,
to be decorated with
rows of roses.
And I know what she'd make,
this little princess milkmaid.
She'd make heart-shaped cheese.
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| (PS. I didn't make this particular cheese. I wish I had. If I made these wonderful, dreamy cheeses, this would be a cheese blog, not a doll blog.) |
No, no, my dears!
Not the stuff in the block
by the cream cheeses
at Wal*Mart.
This is the real thing.
Salty and tangy and crumbly-delicious.
I miss it so.
So, I made a heart-shaped cheese of my own,
with herbs and garlic.
And if you come back and visit
I'll share the recipe.










































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