Parisian Etiquette When I go back to the states, one of the questions I’m most-commonly asked is—”Aren’t Parisians rude?” I recently got in my elevator and this was posted: It’s a notice that my neighbor is having her birthday party and to please excuse her in advance of any noise that may be a nuisance. I’ve been told some newcomers see these posted and incorrectly…
When Adam asked me to host him on his book tour through cyberspace, the first thing that went through my mind was—“Adam Roberts? Who cares about him?” Especially when his mom pals around with the big boys… Mrs. Roberts and Ben Affleck My goodness, if Adam pops up one more time in my RSS feeder, I’m going to bop him in that big old schnozola…
Does anyone know what this is used for?… This solid cone of sugar was given to me by a friend. It weights about 2 kilos (4½ pounds) and is from Morocco. Can’t figure out what to do with it, or what it’s used for. But I don’t think I need to buy sugar for a while, although I can’t really use it for baking. It’s…
A long, long time ago, I remember an article in a food magazine where they asked a bunch of chefs and cookbook authors what their favorite piece of cookware was. But no one asked me*. In those days, when those kinds of articles were written, there were all sorts of smiling faces of happy cooks and writers, presumably whisking things up in their kitchens, chopping away…
(UPDATE: Café des Musées changed owners in the Fall of 2014 and I’ve heard mixed reports from locals and visitors. I haven’t been back since the change of chef and ownership but from all reports, it is a completely different restaurant and you should not expect to find the same dishes as noted in this post.) Located a few blocks north of the historic place des…
There something about this restaurant… …that makes me rather nervous about eating there.
The French like chocolate as much, or even more, than the rest of us. That includes Clotilde Dusoulier, who writes the blog Chocolate & Zucchini. If you’re a reader, you’re privy to her charming stories about her life in Paris accompanied recipes. And you’ve also likely heard of her book: Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen. Turning the pages and reading about her life…
Frequently, bakers and ice cream-lovers will find themselves with a few too many egg whites. So what to do with all of them? If you’re not sure what to do with them right away, egg whites can be frozen. I usually freeze them in specific quantities (i.e.; 1 cup), and label them as such, since there’s nothing more infuriating than needing 1 cup of egg whites…
Since I can’t hack Ikea, it’s nice to know others can. Unbaffling those French cooking terms. (Merci, Kate) What? No camera? Oy! Ugh! Learn French—plus vite. She’s ticklin’ my ribs. Do I have to get blamed for everything around here? The French smoking ban ain’t gonna be such a killer after all. I am not a stalker. Too beautiful to eat. Play-by-play at The Fat…
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