The photos have been taken. The cheese has been tasted. However, today's la Fête du Fromage has not been written.
Please look for it tomorrow.
Merci!
Pin It
March 31, 2009
March 30, 2009
If I Only Had A...............Dishwasher
Last night I was really missing a dishwasher. Our friends had come for a long Sunday lunch and the massive clean-up afterward consisted of:
Can you understand my longing for this particular mod con?
. Pin It
- 4 champagne glasses
- 4 wine glasses
- 4 water glasses
- 4 demitasse cups and saucers
- 4 after dinner drink glasses
- 4 salad plates
- 4 dinner plates
- 4 cheese plates
- 4 dessert plates
- cutlery for 4 people for each course
- apéritif platter
- cheese platter
- mixing bowls, pots, pans, baking dishes, tart pans, whisks, measuring cups and spoons, etc.
Can you understand my longing for this particular mod con?
. Pin It
Photo du Jour - Spicy Kofta
Spicy Kofta.*
Whipped up a batch of these on Saturday. Served them with tzatziki (I prefer it made with mint instead of dill), rice pilaf and warmed pita bread.
1 pound ground beef
1 small onion, minced
2 garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon cinnamon
1-2 teaspoons chili paste or 1/2 hot red chili pepper, minced
1 tablespoon tomato paste
1 tablespoon fresh mint, minced
1 tablespoon fresh cilantro, minced
oil, for frying
Mix all the ingredients together in a bowl and season with salt and freshly ground black pepper. Form into small meatballs (about 1½ tablespoons per).
Fry over medium heat until brown and cooked through and drain on paper towels.
Makes about 45 kofta.
* also called keftes Pin It
March 29, 2009
A Little Sunday Reading (and Viewing)
The conversation continues.
Celebrating farmer's markets, gardens and the delights of spring.
A tasty tongue twister.
Wine Tales. From here in the Languedoc and farther afield.
I'm afraid I'm in Twouble too.
An invitation to savor a divine Tuscan Kitchen. Pin It
Celebrating farmer's markets, gardens and the delights of spring.
A tasty tongue twister.
Wine Tales. From here in the Languedoc and farther afield.
I'm afraid I'm in Twouble too.
An invitation to savor a divine Tuscan Kitchen. Pin It
March 28, 2009
March 27, 2009
Photo du Jour - Crème Brûlée
Pistachio Crème Brûlée. I could hardly wait to crack through the crunchy, caramelized sugar topping. Pin It
March 26, 2009
March 25, 2009
Photo du Jour - Nature's Pom Poms
Fuzzy plane tree fruit decorates the bare, leafless branches all winter long.
In the spring the pom poms break apart and scatter their delicate seeds in the wind. Pin It
March 24, 2009
La Fête du Fromage - Le Crabot
There's a cheesemonger at the Olonzac market who has become a very valuable acquaintance.
While nibbling on some cheese samples at his stall one week we started talking and I told him about la Fête du Fromage. That was all it took for him to take me under his wing.
He now relishes in introducing me to something new or explaining in great detail what region or village the cheese comes from, who produces it, etc., all the while ignoring the line of customers as it builds up behind me.
Each week I struggle to translate the piles of information he flings at me in his rapid fire French. My note taking skills get better all the time.
This week he recommended le Crabot, an unpasteurized goat's milk cheese that is produced in the mountainous Ariège department in southwestern France, where it is aged for about 10 weeks in caves.
Le Crabot's buttery, nutty aroma is irresistible! And the flavor is even better; incredibly smooth and creamy with scrumptious notes of mushroom and hazelnut. Its texture is dense, chewy and very rich. And although its flavor is intense, it isn't strong, rather nice and well-rounded.
In case you haven't already guessed, I loved le Crabot! A glass of local red alongside only added to the enjoyment.
Pin It
While nibbling on some cheese samples at his stall one week we started talking and I told him about la Fête du Fromage. That was all it took for him to take me under his wing.
He now relishes in introducing me to something new or explaining in great detail what region or village the cheese comes from, who produces it, etc., all the while ignoring the line of customers as it builds up behind me.
Each week I struggle to translate the piles of information he flings at me in his rapid fire French. My note taking skills get better all the time.
This week he recommended le Crabot, an unpasteurized goat's milk cheese that is produced in the mountainous Ariège department in southwestern France, where it is aged for about 10 weeks in caves.
Le Crabot's buttery, nutty aroma is irresistible! And the flavor is even better; incredibly smooth and creamy with scrumptious notes of mushroom and hazelnut. Its texture is dense, chewy and very rich. And although its flavor is intense, it isn't strong, rather nice and well-rounded.
In case you haven't already guessed, I loved le Crabot! A glass of local red alongside only added to the enjoyment.
Pin It
March 23, 2009
Photo du Jour
In a quiet wooded area about 2 kilometers outside of the village you will find La Chapelle Saint-Germain, a beautiful, unassuming 12th Century chapel. Pin It
Zucchini Frittata
A recipe?
I still post recipes around here?
Yes, it has been a while...more than a month since I posted the last one and I have yet to produce my grandma's gnocchi recipe (it's coming, I promise!), but today I have something nice and simple to share.
Also, I haven't been inspired to cook much since my return two weeks ago. Between catching up on French paperwork, appointments, writing a lettre de motivation for my CV, catching up with friends and struggling through a full 7 days of mind numbing jet lag, cooking has been about what is comfortable, what is familiar and what is easy!
Like simple pasta dishes.
And eggs. With a few vegetables thrown in. Zucchini Frittata, for example.
Zucchini Frittata
6 small servings or 2-4 main course servings
Pre-heat the broiler.
Heat 1 tablespoon of the olive oil in a 9-inch oven-proof nonstick skillet on medium heat.
Add the zucchini pieces and stir so that they are well coated with the oil.
Season with half the salt and cover the pan. Cook until the zucchini is tender and has started to turn a light golden brown.
Add the remaining tablespoon of oil and stir through. Lightly mash about half the zucchini pieces with the back of a spoon.
Pour the eggs and cheese over the zucchini and shake the pan so they are evenly distributed.
Cook without stirring until the bottom is set and only the top 1/4 of the eggs are still liquid.
Place the pan in the oven, about 5 inches from the broiler, and cook until the top is set and puffy, about 1 or 2 minutes. Don't overcook!
Turn the frittata out onto a serving dish.
Serve hot or cold.
Adapted from Susan Herrmann Loomis's Zucchini Frittata recipe from the Italian Farmhouse Cookbook.
Pin It
I still post recipes around here?
Yes, it has been a while...more than a month since I posted the last one and I have yet to produce my grandma's gnocchi recipe (it's coming, I promise!), but today I have something nice and simple to share.
Also, I haven't been inspired to cook much since my return two weeks ago. Between catching up on French paperwork, appointments, writing a lettre de motivation for my CV, catching up with friends and struggling through a full 7 days of mind numbing jet lag, cooking has been about what is comfortable, what is familiar and what is easy!
Like simple pasta dishes.
And eggs. With a few vegetables thrown in. Zucchini Frittata, for example.
Zucchini Frittata
6 small servings or 2-4 main course servings
- 2 tablespoons extra virgin olive oil
- 1 pound zucchini, diced
- 6 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 teaspoon salt
- freshly ground black pepper
Pre-heat the broiler.
Heat 1 tablespoon of the olive oil in a 9-inch oven-proof nonstick skillet on medium heat.
Add the zucchini pieces and stir so that they are well coated with the oil.
Season with half the salt and cover the pan. Cook until the zucchini is tender and has started to turn a light golden brown.
Add the remaining tablespoon of oil and stir through. Lightly mash about half the zucchini pieces with the back of a spoon.
Pour the eggs and cheese over the zucchini and shake the pan so they are evenly distributed.
Cook without stirring until the bottom is set and only the top 1/4 of the eggs are still liquid.
Place the pan in the oven, about 5 inches from the broiler, and cook until the top is set and puffy, about 1 or 2 minutes. Don't overcook!
Turn the frittata out onto a serving dish.
Serve hot or cold.
Adapted from Susan Herrmann Loomis's Zucchini Frittata recipe from the Italian Farmhouse Cookbook.
Pin It
March 22, 2009
March 21, 2009
March 20, 2009
Paris Insider Information
Thanks to one of the wittiest food writers I know and an all-around, really nice guy (who I am forever indebted to for turning me on to Korean food), I recently found myself included in some very impressive company.
Company like Susan Loomis. And Clotilde Dusoulier, Dorie Greenspan and Rosa Jackson. And my fellow cheese lover, Camille Malmquist.
David wrote to me at the end of February, asking for a cheese shop recommendation in Paris. It was a tough choice, and obviously I didn't have the chance to visit them all in the four splendid days I spent in Paris last autumn, but out of the few that I did visit, Chez Virginie in the 18th arrondissement was my favorite.
Monsieur Lebovitz has compiled a list of favorites that includes tempting food spots and tantalizing insider information from chefs and writers who live in Paris (and in France).
If you're visiting the City of Light in the near future you couldn't ask for better advice! Pin It
Company like Susan Loomis. And Clotilde Dusoulier, Dorie Greenspan and Rosa Jackson. And my fellow cheese lover, Camille Malmquist.
David wrote to me at the end of February, asking for a cheese shop recommendation in Paris. It was a tough choice, and obviously I didn't have the chance to visit them all in the four splendid days I spent in Paris last autumn, but out of the few that I did visit, Chez Virginie in the 18th arrondissement was my favorite.
Monsieur Lebovitz has compiled a list of favorites that includes tempting food spots and tantalizing insider information from chefs and writers who live in Paris (and in France).
If you're visiting the City of Light in the near future you couldn't ask for better advice! Pin It
March 19, 2009
Photo du Jour - Vineyard View
March 18, 2009
Not So Subtle Differences Between America and France
If there's one thing that three and a half weeks in America taught me, it's that my way of looking at things has become much more "French" than I realized. I'm not sure when this all happened, but I noticed it the minute my plane touched down in New Orleans.
Here are a few of the not so subtle differences that I observed during my stay.
First, there's the smile.
Wow! I guess I've always been aware of how often Americans smile, but it had somehow slipped my mind. I mean, everyone smiles. At seemingly everything. (my native New Yorker husband says this isn't so in the City - I bow to his wisdom)
Not that it is bad to smile...I don't mean that at all. I'm just not used to strolling down the street, or walking into a shop or a café, and having people flash their pearly whites at me anymore. It doesn't mean that the French aren't lovely, kind, warm people - most of them are - it's just that facial expressions are more reserved here.
Another thing, the chattiness.
When you buy groceries or go shopping in the States, the salesperson often acts as if they are your best friend.
Hi! How are you today? Don't you just love this? That is the cutest purse! Isn't it cold out there today? What are you going to cook with this? I love your hair, who cuts it? Are you doing anything special tonight? Oh, that is such a pretty color! Where did you get those earrings? Quick - give me a synopsis of your entire life while I ring up your purchases!
It's all so familiar. I don't know these people from Adam, and I find their probing questions far too personal.
Then there is the attentiveness.
I know that servers in American restaurants survive on tips, but stopping by to check on our drinks and food every 5-7 minutes? What the heck?
Every meal I had out with friends or family was interrupted dozens of times by servers stopping by to see "how we were doing." I had to resist the urge to tell them that I would "do just fine" if they would just leave us alone!
Instead I smiled warmly, answered personal questions from complete strangers and tipped generously. I was in America after all. And as they say, When in Rome...
Pin It
Here are a few of the not so subtle differences that I observed during my stay.
First, there's the smile.
Wow! I guess I've always been aware of how often Americans smile, but it had somehow slipped my mind. I mean, everyone smiles. At seemingly everything. (my native New Yorker husband says this isn't so in the City - I bow to his wisdom)
Not that it is bad to smile...I don't mean that at all. I'm just not used to strolling down the street, or walking into a shop or a café, and having people flash their pearly whites at me anymore. It doesn't mean that the French aren't lovely, kind, warm people - most of them are - it's just that facial expressions are more reserved here.
Another thing, the chattiness.
When you buy groceries or go shopping in the States, the salesperson often acts as if they are your best friend.
Hi! How are you today? Don't you just love this? That is the cutest purse! Isn't it cold out there today? What are you going to cook with this? I love your hair, who cuts it? Are you doing anything special tonight? Oh, that is such a pretty color! Where did you get those earrings? Quick - give me a synopsis of your entire life while I ring up your purchases!
It's all so familiar. I don't know these people from Adam, and I find their probing questions far too personal.
Then there is the attentiveness.
I know that servers in American restaurants survive on tips, but stopping by to check on our drinks and food every 5-7 minutes? What the heck?
Every meal I had out with friends or family was interrupted dozens of times by servers stopping by to see "how we were doing." I had to resist the urge to tell them that I would "do just fine" if they would just leave us alone!
Instead I smiled warmly, answered personal questions from complete strangers and tipped generously. I was in America after all. And as they say, When in Rome...
Pin It
Photo du Jour - Frolicking in the Flowers
Snowy carpets of alyssum cover the landscape every spring.
Tico loves frolicking in the flowers! Pin It
March 17, 2009
La Fête du Fromage - Tomette de Vache
Until yesterday, I couldn't remember the name of this cheese.
While looking around my Flickr page during an early morning, jet-lag induced haze last week, I stumbled across a series of photos taken last summer of a cheese with no name. And to add to the mystery, I have somehow misplaced the little notebook where I keep a list of all the cheeses that I've tasted.
A couple of days of rummaging through drawers, looking under furniture (we have two cats, so nothing is safe in our house) and sorting through piles of paper yielded nothing. Though I did find my favorite fountain pen and an earring. But no sign of the cheese notebook.
Fortunately, I had a record of my tasting notes written down in another notebook. Have I ever mentioned that I have a weakness for blank books and stationery?
Anyway...
After some research and sifting through photo archives, I have deduced that this is a wedge of Tomette de Vache. It was confirmed this morning at the market where I recognized it at one of the cheesemonger's stalls.
Then, just before I sat down to write this post, I made one, final search through my blog archives and lo and behold, I have already tasted Tomette de Vache. I just hadn't noticed it before because I had spelled it Tommette de Vache.
Alors, it seems I'm repeating a cheese post.
But if you don't mind indulging me, I would like to offer you a second, succinct review of Tomette de Vache.
This is an honest and enjoyable fermier, unpasteurized cow's milk cheese. Not too strong and not too mild. It has a very pleasant, soft and chewy texture and the flavor is well rounded and somewhat salty, with delicious hints of earth and mushrooms.
In my opinion, Tomette de Vache is a really nice, satisfying cheese. There are others that I prefer, but I definitely wouldn't turn down a hunk of this cheese!
It paired well with a glass of local, Minervois red wine. Pin It
Photos du Jour - Almost...
Basking in the sun and loving the warm air. Clearing out the cobwebs and the clutter. Throwing open the windows and letting the house breathe. Waiting for asparagus and strawberries to arrive in the markets.
It is almost spring.
Pin It
March 16, 2009
Photo du Jour - Dolmen des Fados
The Dolmen des Fados or le Dolmen de Fées (Fairy Dolmen)
A 24 meter long, megalithic dolmen tomb that sits on a small hill about 4 kilometers from our village. The sign leading up to the site states that the dolmen is more that 5000 years old. Other sources state that it was built during the Iron Age, making it only about 3000 years old. Pin It
March 15, 2009
La Fête du Fromage - March Round Up
After a mini vacation, the monthly La Fête du Fromage International Cheese Tasting Event is back!
This month's entries include cheeses from all around the globe. Thanks to everyone who joined in!
Camille of Croque Camille tasted a trio of Tommes de Savoie; Tomme de Bauges, Tomme Marc de Raisin, and Tomme Fermière. All three are produced on small farms in the picturesque Savoie region of France.
Camille has two cheese advantages: she lives in Paris, home to many incredible Fromageries, and she has a husband who will happily go cheese shopping for her on his way home from work. Lucky woman!
Rachel of The Crispy Cook sautéed some cubes of Queso Blanco and scattered them over a plate of Cristianos y Moros, taking this humble dish of black beans and rice to a whole new level. This Latin American cheese doesn't turn into a gooey mess when warmed up, making it a perfect garnish for dishes that need a little livening up.
~~~~~~~~~~~~~~~~~~
Bee and Jai of Jugalbandi shared a beautifully photographed cube of what they describe as "The World's Tastiest Cheese." Gjetost/Brunost (Norwegian Brown Cheese) is unique as it is made using the whey as opposed to the curds. Bee and Jai describe it as "mildly sweet" with "a salty, nutty caramel flavour."
~~~~~~~~~~~~~~~~~~~~~~~~
Nathalie of Spaced Out Ramblings offers us an oozing, ripe piece of Taleggio, an Italian washed rind, cow's milk cheese from Lombardia that is matured between 60 and 80 days in caves. She describes it as rich and buttery, and offers serving and tasting advice for this well known, and often mass produced, Italian cheese. Look for the real thing, she tells us, and you won't be disappointed!
~~~~~~~~~~~~~~~~~~~~~~~~
Époisses de Bourgogne is one of France's truly special cheeses, and one of my favorites! Its flavor is delicate, yet creamy and lush, and its aroma is powerfully potent. Don't let that put you off, Époisses is a cheese that everyone should try at least once.
~~~~~~~~~~~~~~~~~~
Thanks again to everyone who joined in our little cheese party this month. Please join us next month as we celebrate the diverse and delicious world of cheese!
About La Fête du Fromage International Cheese Tasting Event:
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
This month's entries include cheeses from all around the globe. Thanks to everyone who joined in!
Camille of Croque Camille tasted a trio of Tommes de Savoie; Tomme de Bauges, Tomme Marc de Raisin, and Tomme Fermière. All three are produced on small farms in the picturesque Savoie region of France.
Camille has two cheese advantages: she lives in Paris, home to many incredible Fromageries, and she has a husband who will happily go cheese shopping for her on his way home from work. Lucky woman!
~~~~~~~~~~~~~~~~~~~~
Rachel of The Crispy Cook sautéed some cubes of Queso Blanco and scattered them over a plate of Cristianos y Moros, taking this humble dish of black beans and rice to a whole new level. This Latin American cheese doesn't turn into a gooey mess when warmed up, making it a perfect garnish for dishes that need a little livening up.
~~~~~~~~~~~~~~~~~~
Bee and Jai of Jugalbandi shared a beautifully photographed cube of what they describe as "The World's Tastiest Cheese." Gjetost/Brunost (Norwegian Brown Cheese) is unique as it is made using the whey as opposed to the curds. Bee and Jai describe it as "mildly sweet" with "a salty, nutty caramel flavour."
~~~~~~~~~~~~~~~~~~~~~~~~
Nathalie of Spaced Out Ramblings offers us an oozing, ripe piece of Taleggio, an Italian washed rind, cow's milk cheese from Lombardia that is matured between 60 and 80 days in caves. She describes it as rich and buttery, and offers serving and tasting advice for this well known, and often mass produced, Italian cheese. Look for the real thing, she tells us, and you won't be disappointed!
~~~~~~~~~~~~~~~~~~~~~~~~
Époisses de Bourgogne is one of France's truly special cheeses, and one of my favorites! Its flavor is delicate, yet creamy and lush, and its aroma is powerfully potent. Don't let that put you off, Époisses is a cheese that everyone should try at least once.
~~~~~~~~~~~~~~~~~~
Thanks again to everyone who joined in our little cheese party this month. Please join us next month as we celebrate the diverse and delicious world of cheese!
About La Fête du Fromage International Cheese Tasting Event:
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line.
Photo du Jour - Language
One of the amusing ways that the English language is used in France. This was on the front page of Thursday's local paper, the Midi Libre.
Translation: Pézenas A traffic stop uncovers marijuana traffickers.
Pin It
March 14, 2009
March 13, 2009
Photo du Jour - Creole Glass
Wavy, hand made glass windowpanes in a 1830’s Creole townhouse in New Orleans.
The owners kept these charming, unique elements when they renovated the house.
Pin It
March 12, 2009
Photo du Jour - Shopping at the Marché
A quiet Tuesday market in Olonzac.
It looks like arctic winds were blowing by the way everyone was all bundled up in their coats and scarves, but it was actually pretty mild Tuesday morning.
This morning I'm off to taste and judge Minervois wines for the Chai Port Minervois. It is difficult to adjust your palate for wine tasting at 9:30 in the morning, I have to say! Pin It
March 10, 2009
La Fête du Fromage - Le Napoléon Commingeois
You'll have to forgive the effusive gushing that is about to follow...
after all, I have been deprived of French cheese for almost an entire month!
Le Napoléon Commingeois looks like your average ewe's milk cheese from the Pyrénées, but its rich, delectable flavor far surpasses any of the other cheeses from this region that I've tasted thus far. (Etorki and Ossau-Iraty for example)
I was so impatient to taste it that I quickly unwrapped the creamy colored wedge the minute I got home from the market and started taking photos. No food styling today! Then I cut off a small morsel and savored what is truly a little piece of heaven.
Le Napoléon Commingeois has a mild, tangy fragrance and a full-bodied, smooth and chewy texture. Its refined and well balanced flavor offers hints of rich butter, fruit and mountain grasses.
This exceptional tasting, fermier cheese is produced in the Comminges region of southern France. Only whole, unpasteurized ewe's milk is used, and it is aged for at least 10 months before it reaches the public.
In a word: divine.
An intensely flavored wine such as Jurançon sec or a white Anjou would pair well with Le Napoléon.
Don't Forget! March 15 is the monthly round-up of La Fête du Fromage International Cheese Tasting Event. Entries are already trickling in, so if you would like to join us, please have your entry to me by March 13.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
after all, I have been deprived of French cheese for almost an entire month!
Le Napoléon Commingeois looks like your average ewe's milk cheese from the Pyrénées, but its rich, delectable flavor far surpasses any of the other cheeses from this region that I've tasted thus far. (Etorki and Ossau-Iraty for example)
I was so impatient to taste it that I quickly unwrapped the creamy colored wedge the minute I got home from the market and started taking photos. No food styling today! Then I cut off a small morsel and savored what is truly a little piece of heaven.
Le Napoléon Commingeois has a mild, tangy fragrance and a full-bodied, smooth and chewy texture. Its refined and well balanced flavor offers hints of rich butter, fruit and mountain grasses.
This exceptional tasting, fermier cheese is produced in the Comminges region of southern France. Only whole, unpasteurized ewe's milk is used, and it is aged for at least 10 months before it reaches the public.
In a word: divine.
An intensely flavored wine such as Jurançon sec or a white Anjou would pair well with Le Napoléon.
Don't Forget! March 15 is the monthly round-up of La Fête du Fromage International Cheese Tasting Event. Entries are already trickling in, so if you would like to join us, please have your entry to me by March 13.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line
Photo du Jour - A Warm Welcome Home
The plane touched down in Toulouse early Sunday evening. Barely two hours of sleep during my twenty hour journey home meant that I was slightly delirious and definitely crabby.
Then I stepped outside.
The air was soft and warm and the overcast skies were splashed with pink from the setting sun.
Such a welcome change from the freezing temperatures and dark, threatening skies I'd left behind in Spokane.
Monday morning the clouds broke up and the brilliant blue skies of the Minervois welcomed me home. Pin It
March 9, 2009
Photo du Jour - Childhood
The quiet, suburban neighborhood where I went Trick-or-Treating every Halloween, hurled myself down a steep, snowy hill on my sled, rode my bike to the store for ice cream, went to the river to hunt for frogs, played Ghost in the Graveyard on warm summer nights and enjoyed the freedom of childhood. Pin It
March 7, 2009
Photo du Jour - Sunglasses
Sunglasses in almost every color imaginable.
Can't quite bring myself to don this flashback-to-the-80's style. Someone please stop me if I ever do. Pin It
March 6, 2009
March 4, 2009
Noshing in New Orleans
One can't help but eat like a King (or a Queen) in New Orleans.
Here are a few of the culinary highlights of my trip.
Grilled Sausage and Peppers Sandwich with bread and butter pickle and crispy, salty potato chips at Cochon Butcher.
The sausages, pickles and potato chips are all made in house.
It wouldn't be New Orleans without Hubig's Pies.
Fried soft shell crab Po' Boy from Stanley. Dressed with spicy remoulade and coleslaw. Shake on some Crystal Hot Sauce, and you've got yourself one heck of a delicious, messy lunch!
A mere glimpse of the array of cheeses available at the St. James Cheese Company. They offer sandwiches, cheese plates, charcuterie plates and salads.
I had a sandwich with Gruyère and caramelized onions on grilled multi-grain bread. Divine!
Here's the menu.
The colorful and irresistible chocolate counter at Sucré.
Pin It
Here are a few of the culinary highlights of my trip.
Grilled Sausage and Peppers Sandwich with bread and butter pickle and crispy, salty potato chips at Cochon Butcher.The sausages, pickles and potato chips are all made in house.
It wouldn't be New Orleans without Hubig's Pies.
Fried soft shell crab Po' Boy from Stanley. Dressed with spicy remoulade and coleslaw. Shake on some Crystal Hot Sauce, and you've got yourself one heck of a delicious, messy lunch!
A mere glimpse of the array of cheeses available at the St. James Cheese Company. They offer sandwiches, cheese plates, charcuterie plates and salads.I had a sandwich with Gruyère and caramelized onions on grilled multi-grain bread. Divine!
Here's the menu.
The colorful and irresistible chocolate counter at Sucré.
Pin It
March 2, 2009
Life in France...
...just got easier.
Woke up this morning to an exciting email from Husband saying that we have both been granted a carte de résident de 10 ans.
Our 10 year Residency Cards.
No more re-applying for a carte de séjour every June. No more back and forth to the Mairie with extra paperwork. No more receiving the carte de séjour 6 months after its expiration date, only to have to start the process all over again a few months later.
The endless saga of the carte de séjour is officially over.
I feel like I've just won the lottery! Pin It
Woke up this morning to an exciting email from Husband saying that we have both been granted a carte de résident de 10 ans.
Our 10 year Residency Cards.
No more re-applying for a carte de séjour every June. No more back and forth to the Mairie with extra paperwork. No more receiving the carte de séjour 6 months after its expiration date, only to have to start the process all over again a few months later.
The endless saga of the carte de séjour is officially over.
I feel like I've just won the lottery! Pin It
Subscribe to:
Posts (Atom)
