I have to admit, itโs been a bit difficult to blog while Iโve been on the road. Much of it is that I have a little MacBook Air computer that I got specifically for travel, whose lightness has saved my back, but the tiny screen makes it hard to write on since I can only see a few sentences/thoughts at a time. In addition toโฆ
Sometimes when Iโm doing events, such asย meet-ups and booksignings, people will kindly bring treats for me to eat. Itโs always nice when people think of me, and my sweet tooth, when Iโm on the road.ย However thereโs nothing worse than trying to carry on a back-and-forthย withย someone who is chewing on food when youโre not doing the same. It just doesnโt work. My least favorite moment whenโฆ
The French donโt really have the same reverence for leftovers that Americans do, which may be a throwback to the time before people had reliable refrigeration โ which still doesnโt explain why nowadays, when they do, some people still keep leftovers like beef stew and roast chicken in the cupboard overnight rather than in the refrigerator. But is mostly because when you dine in France,โฆ
When asked about my โdesert islandโ dessert, it takes me about a nanosecond to respond, and I invariably reply that itโd be ลufs ร la neige, otherwise known as โSnow Eggs.โ Itโs one of those classic French desserts that, even though Iโm not French, I have a deep fondness โ and a sense of nostalgia โ for. When I order it in restaurants I amโฆ
Iโm supposed to be locked away, with my nose to the grindstone. But Iโll be making a few appearances in various places in the U.S. during the next few weeks, as well as participating in a literary festival in Ireland in May. As always, you can find out more information on my Schedule page and you can get additional information, and maps, on the Facebookโฆ
One of the things about discovering new places to eat in an unknown city is that you spend a lot of time getting around, figuring out how to get from Point A to Point B, then to Point C, and so forth. Sometimes people are kind enough to suggest places that sound good. But when you look at the map, theyโre an hour or moreโฆ
I donโt mind spending part of my winter this year in New York. Even though it was one of the coldest winters in history, and on the first day of spring, we had a snowstorm, the beautiful snow blanketed everything in a thick white layer, which reflects the light and kept my mood cheery and optimistic. It rarely snows in Paris and la grisaille (theโฆ
If youโre not from a place, you donโt have the same nostalgic pangs for the foods, even if some of us invoke Proust when we bite into a madeleine, or get all bent out of shape when someone messes with a certain food from a particular country or region โ even if weโve never been there. Iโm not a big fan of creamy soups, butโฆ
One of the few English words that my French other-half has mastered is โpastrami.โ Which in his defense, is just fine because most Americans that speak little, if any French, can easily say baguette, croissant, tarte au citron, and macaron before they head to France. Seems like both cultures knows where their priorities lie! So when I hear โDaveed, je veux du pastrami,โ I lookโฆ
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