Aloa people, Although I have arrived safe and sound, I will have to abandon you for a while. You can listen to this delicious Renaud song, which will provide ample vocab for you to sustain an entire conversation in colloquial French on how to beat the crap out of people. It can come handy. Cut up a few peaches Yeah, I don't have a camera yet. And no baking utensils for that matter. I'll be looking out on your blogs for Robinson Crusoe style recipes. Oh, yes there is a hammer in the flat. I can probably smash hazelnut... [Lire la suite]
As it happens, I ought to be packing up, ready for tomorrow morning. But quite frankly, when you receive such a lovely present, who gives a damn (on s'en cogne). Look at those scrumptiously crispy, toasted pralines! Aren't they thrillingly green? And they are not wasabi flavoured, you sickos (bande de branquignols). Thank you so much Claire! OK I really need to bugger off (faut vraiment que je m'esbigne) and get ready otherwise I might well end up boarding the plane tomorrow in my underpants. Tragic, I know.
There has been what I can only describe as a considerable choux madness on the food blogging scene lately, all due to the Daring Bakers' enthusiasm in attempting, successfully on the whole, éclairs au chocolat. I do not consider myself (yet) daring enough, but I'll grow out of it some day (ça va me passer). That was inspiration enough. So off we go, choux pastry+ vanilla ice cream + hot chocolate sauce, and.... ABRACADABRA! Profiteroles! Yey! Need I repeat the choux pastry recipe? I think I'll just be really lazy, for... [Lire la suite]
Ahoy! As I awoke to a dreary morning (that accounts for the poor quality of the pictures, btw), I realised this finally was the big day, Boudin-Making Day. After gathering strength from a hearty breakfast, I put the radio on and set down to work. Some of you may be interested to know that the background discussion on France Musique this morning was about how Guillaume de Machaut's music fitted in with John XXII's 1322 bull on singing style in churches. To cut a long story short, it did fit in quite well. Anyhoo, if you want to relive... [Lire la suite]
It's not the proper kind, not the real deal, the one that you let boil in huge copper pans and then leave in your basements for a couple of months for it to develop it perfect flavour. You make it, you scoff it (tu le fais, tu le bâfres). Fast, preferably, because it doesn't keep well due to the low amount of sugar used. Shame ain't it (ça craint, non).No pictures of the finished produce yet, it's in the making. Day one : pit 600g of washed mirabelles and add 275g of coarse brown cane sugar. Chuck in casually (Balancez-y avec... [Lire la suite]