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Blog+Spam x Server=No Email

You may have noticed a couple of explicit comments here on the site (more than the usual ones that I leaveโ€ฆ) Although Iโ€™ve closed comments for older posts due to spam, now theyโ€™re appearing in recent ones, which I delete as soon as possible. (Yesterday I deleted 4785 junk messages.) Iโ€™m adding a comment verification feature shortly which should alleviate the problems, since I welcomeโ€ฆ

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Sunday Stuff

Global Warming=More Ice Cream I recently recommend an ice cream maker to one of my friends. It was the model I used to test many of the recipes for my upcoming book, the Cuisinart ICE-50. He then sent me a message that Amazon is currently selling reconditioned models of this machine for just $129! (Thatโ€™s $270 off the list price.) Thatโ€™s an amazing price forโ€ฆ

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Seville Orange Marmalade

This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept wondering why they were so hard to find since itโ€™s perhaps my favorite of all jams and jellies to make, and eat. But lately, theyโ€™ve been everywhere. (See? It pays to complain. Either that or a whole lot of French produce suppliers read my blog.) Andโ€ฆ

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French Hot Chocolate With Salted Butter Caramel

My ultra-special mix for Hot Chocolate with Salted Butter Caramel is now available at several outdoor markets in Paris, and we hope to make it available to our friends in the US and elsewhere. One kit makes 6 warming cups of the most luscious hot chocolate youโ€™ll ever have since itโ€™s infused with smooth, buttery salted caramel (made with Breton butter), bittersweet French chocolate, andโ€ฆ

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Anthony Bourdainโ€™s Food Network Take-Down

It started at Michael Ruhlmanโ€™s site (which is up to 468 comments) with Anthony Bourdainโ€™s take-down of the Food Network. Then it moved over to Eliseโ€™s Simply Recipes, where I felt compelled to add my 2 centimes worthโ€ฆ. โ€œIโ€™m curious when people say they appreciate these time-saving cooking shows. But really, how long does it take to make good food? A roast chicken can beโ€ฆ

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Je suis French

I think Iโ€™ve finally become French. At the supermarket this morning, my total came to exactly 15โ‚ฌ. I fished around my wallet and found a 20โ‚ฌ note. So I handed that over. With an apology, of course.

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Getting Your Butt to Melt

I donโ€™t know if some of you noticed this, but thereโ€™s been a petit void in cyberspace lately. As some of you know, Michรจle of Oswego Tea has moved to London and at the same time ended her blog. The good thing is I donโ€™t need to add that pesky backwards accent anymore now that sheโ€™s moved to England. (Although she started adding the Britishโ€ฆ

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Browsing in Paris

Yesterday, I decided that since I was the last person in the world to be using Safari as a web browser, I should switch to Firefox. Everyone says itโ€™s better and since I use Movable Type for the blog, Firefox has little buttons to make things bold or to italicize, so I donโ€™t need to type in a bazillion symbols everytime I do that. Aboutโ€ฆ

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Paris Pas Cher: 8 Money-Saving Tips for Paris

When I moved to Paris, I was pretty shocked at how expensive things were. And I donโ€™t mean Louis Vuitton suitcases or Kelly bags. Something as simple as a sponge at the supermarket would cost 4โ‚ฌ or a plastic storage container at the BHV might run you 15โ‚ฌ around here. Ouch! Then I learned about the Paris pas cher stores all over town. Although concentratedโ€ฆ

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