French food for thought #1

© Jessie Kanelos Weiner

In my mind, no home is complete without garlic and anchovies sizzling away somewhere in a frying pan. However, despite the absolute obsession France has for food, cooking odors are considered an unappetizing after effect. Having cooked for several French families, I was always scolded for cooking garlic and carefully instructed to close all doors leading to the kitchen. Even when we were renovating our apartment, our contractor insisted we put a door on the kitchen to block off any second-hand fumes. It is no wonder mon mari disapproved of the cinnamon stick caramel apple candles my mother recently sent in a care package.  Figure-toi.

. . . . .

 Facebook / Twitter / Pinterest

4 thoughts on “French food for thought #1”

  1. How can you possibly keep the aroma of sizzling garlic/anchovies behind a closed door? It would have to be hermatically sealed. Besides, who would want to miss out on those wonderful aromas? Ans: The French…apparently.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s