Delighted to invite you to a signature at the storied department store Le Bon Marché / La Grande Epicerie this Tuesday where I’ll be signing my latest book Eaux de Fruits: Les Aguas Frescas Désaltérantes (Editions Marabout). Come say hey and try a few recipes from the book.
I’m delighted to invite you to a very special soirée all about Paris markets, finding your way through food and the current food climate at the American Library Paris. The panel will include myself as well as great friends and fellow authors, Kristen Beddard (Bonjour Kale) and Emily Dilling (My Paris Market Cookbook). The discussion will be moderated generously by seasoned food writer Alec Lobrano. Please stop by if you can and say hey! UPDATE: To listen to the evening’s discussion, hop over to Emily Dilling’s fabulous podcast here.
Had to share a few snapshots of last week’s kale workshop at Wanderlust. Thanks to mon mari for the photos. Like most guests who passed through, he was a kale first-timer, reluctant to pick up a kale leaf, but unapologetic in putting down the kale chips. I think we’re on to something…
“So, is it true that American girls….”
Behold! A kale bouquet™!
Rosé R US! Kristin from The Kale Project and I rewarding ourselves on the terrace after job well done!
Today is my birthday! And the first day of Spring! And it also happens to be the ‘jour de macaron’! I was born on a good day. Free macarons! Thanks http://parisbymouth.com/ for sharing this. If you’ve never tried a macaron before, they are the semi-precious confectionary jewel of certain French patisseries. Crisp on the outside, unctuously intense on the inside. Although the macaron trend is going strong in the States, I’ve never wasted my time finding an American equivalent. (Have you found any good macarons in the USA yet?) So shortly after I started planning my trick-or-treat-style macaron conquest, I realized that France doesn’t follow the same ‘demand and supply’ criteria as Halloween or that happy, happy day when Ben & Jerry’s gives out a free scoop in the States. Eloquence is key to getting anything done in France. Everything needs to be stated precisely and efficiently. So I strutted into Dalloyau, a local participant. I inquired ever-so politely in my most proper French, “Good day, dear sir. Do you happen to be participating in this joyous day of macaron?” Pause. “Yes, in fact we are. If you happen to participate in a tasting, you are certainly welcome.” “Uhhh, yeeaah!…I mean, if you please. I will take a vanilla, kind sir” A little coercing for a small treat. I should have mentioned my birthday first thing.
Take advantage of the beautiful day. And a macaron too, if you please.