‘It would seem so. I’ve had a few phone calls and texts and constant emails. Mum and Dad are changing the layout of their garden, apparently, so I suspect they’ve only been able to pop in briefly. You’ll know when they arrive to do a big clean, because you’ll think they’re taking up residence. You know what my mum’s like.’

‘I do. If only she’d pop in here first, I’m sure she’d get this place sorted in no time,’ Georgia replies, wistfully. Cleaning isn’t her thing.

‘Oh, and Hannah says she’s engaged. I’m not even sure Aiden knows yet as we’ve had such little time to talk. Him going to the outback first was a bit of a mistake. At some point, though, we will catch up properly with all the news, I suppose. Owen is back from a training exercise on Salisbury Plain. He seems to be enjoying it, although he’s lost some weight.’ It ends up sounding a bit wistful, even to my ears. I can’t hide the fact that a little piece of my heart is with each of them, always.

‘Well, just a couple of weeks ago you were the average family. Now look at you all! I miss not being able to pop into yours and have a good old moaning session. I’m having to actually talk to Steve now, out of sheer desperation. I’m even thinking about getting a part-time job. See what you two have started? Where will it all end, I ask myself?’

As we say our goodbyes, Georgia is laughing and I join in, but it’s half-hearted. I’m well aware that her words merely reflect that niggling little concern I’m trying so desperately to push to the back of my own mind. Where will it all end?

16

A Deeper Connection

Nico and his guest are nowhere to be seen when I head into the day room to grab some lunch. I wonder if he’s taken him into town so they can talk and eat in peace. Odile, aided by Bastien, is putting out platters with an assortment of cheese and fruits. There are chunks of baguette and baskets of savoury biscuits, perfect for scooping up the freshly made tapenade – an olive dip with capers, anchovies and garlic. Alongside them is a tray of fougasses – baked flat breads covered with fromage de chèvre – with thinly sliced courgettes. What I love about the meals here is that the ingredients are so fresh, the flavours singing the delights of Provence. Even the herbs are packed full of flavour and something simple, like a little scattering of freshly picked and chopped tarragon, can elevate a dish to another level.

Kellie appears and saunters over next to me to grab a plate.

‘Did you enjoy your cycle ride?’ I ask casually, wondering where Taylor has gone.