BRITISH CEMETERY

HUBY-ST. LEU BRITISH CEMETERY

Huby-St. Leu

Pas de Calais

FranceGeneral Directions: Huby-St Leu British Cemetery is 2 kilometres from Hesdin on the north-west side of the road to St Omer (D928).

In 1916 Hesdin became General Headquarters (2nd Echelon); the 47th Casualty Clearing Station was placed near the town in July-November, 1916, and the 59th in April, 1917-August, 1918. The British burials found in this cemetery were carried out mainly by two hospitals, by G.H.Q. Troops, or by units posted in the neighbourhood. The Cemetery was begun in April, 1918 and used until March, 1919.

Casualty Details: UK 42, Canada 10, Total Burials: 52

TREES TREES AND MORE TREES

Unfortunately we have had to fell several of our trees.  They were all rotten and there was a possibility of them coming down on their own accord. They have let a lot more light into the property, but during the winter months the garden does look a bit sorry for itself, but we are doing a tree/bush buying shopping trip soon, and hope to get these planted, to fill the voids.

MARCH-SPRING HAS SPRUNG

MUSTARD GLAZED PORK CHOPS

Using the seasons freshest ingredients  and its ready in 30 minutes!

4 servings

4  1/2 inch thick bone in pork chops

salt and ground black pepper

2 tsp olive oil

1 large onion, cut into thin wedges

1/2 cup apricot preserve

1 tbsp Dijon mustard

1/4  cup water

1 tsp paprika

1/2 tsp ground nutmeg

fresh sage  (optional)

 

Season pork with salt and pepper.  In a pan heat olive oil, add pork and onion, cook for 3 minutes, turn and cook for further 3 minutes.

In a small glass bowl, combine apricot preserve, mustard, water, paprika and nutmeg.  Heat in microwave for 1 – 2 minutes, or until melted.  Pour over chops, reduce  heat, and cover pan and cook for 10 minutes or until chops are cooked through.

Divide pork and onion mixture, and top with sage if desired, serve  with mashed, or sweet potato and spring veg yummy   :-)