tag:blogger.com,1999:blog-117486432011-12-15T03:44:37.530+01:00~www.annecuisine.com ~ www.annecuisine.com ~ Recipes ~ Desserts ~ Cooking ~ Main Courses ~ Salads ~ Soups ~ Easy Recipes ~ Gourmet Foods and Recipes ~ Entertaining ~ Cooking Tips ~ Humor ~ Gourmet ~Life in France ~ Expat American married to a Frenchman ~ ~Entertaining ~ Foodie ~ Diet ~Health ~ Healthy Living ~ www.annecuisine.com ~ www.annecuisine.com ~ www.annecuisine.com~Annenoreply@blogger.comBlogger981100tag:blogger.com,1999:blog-11748643.post-1143536005221499552006-03-28T10:51:00.000+02:002006-03-28T10:57:00.566+02:00

Come discover how to prepare a lovely, sweet and bright side accompaniment to any grilled meat, fish or sautéed seafood...carrots vichy...carottes vichy at www.annecuisine.com

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1143215569369500482006-03-24T16:51:00.000+01:002006-03-24T16:53:01.540+01:00

Ta-Da! I'm now on www.annecuisine.comyou can find all my recipes, articles and regular updates at one easy address:www.annecuisine.comAll visitors welcome! Come find great recipes and a good laugh.I look forward to seeing you soon!Regards,Anne

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1142421074957847952006-03-15T12:07:00.000+01:002006-03-15T12:11:14.970+01:00

Discover a lovely dish using raspberries and duck!

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1142321733610726672006-03-14T08:31:00.000+01:002006-03-14T08:35:33.630+01:00

Bonjour! Come find my latest recipes for Warm Winter Fruit Salad and Feta-Fennel Cake at my new blog: www.annecuisine.typepad.com

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1141900603792305902006-03-09T11:35:00.000+01:002006-03-09T11:36:43.806+01:00

Read my latest Entry on www.annecuisine.typepad.com all about succulent baked apples in a caramelized apple pie... tarte tatin!

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1141462027904022252006-03-04T09:45:00.000+01:002006-03-04T09:47:07.943+01:00

Pork Roast Bonne Femmerôti de porc bonne femmeOriginally, I wrote: There are dozens of ways to prepare a pork roast in traditional French cooking. The expression “bonne femme” follows many classic dishes in France. The literal translation of “bonne femme” means... keep reading at www.annecuisine.typepad.comFind all my latest entries and recipes at: www.annecuisine.typepad.com

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1141110686565335442006-02-28T08:09:00.000+01:002006-02-28T08:11:26.590+01:00

Fish Cakes Mission Accomplished, Part IIHere's the recipe... Keep reading go to www.annecuisine.typepad.com

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1141063090554012022006-02-27T18:54:00.000+01:002006-02-27T18:58:10.573+01:00

Yes, I finally got up the gumption to make these babies. And talk about easy! I mean like e*a*s*y!Keep Reading... On my new blog: www.annecuisine.typepad.com

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140873856862793422006-02-25T14:22:00.000+01:002006-02-25T14:24:16.876+01:00

I stumbled on this recipe and article that I wrote for the Gazette in 2001. It's a fitting article for this time of year because1. it's almost March2. it's still good soup season3. I read in my supermarket magazine that it's still prime season for celery. ( I bet you didn't know that. I sure didn't).Bon Appétit & Bon Weekend!My new Blog is at: www.annecuisine.typepad.com

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140775401316115972006-02-24T10:57:00.000+01:002006-02-24T11:03:21.333+01:00

A Little Bit More About the AuthorI know that up until now, you have not learnt very much about me, Anne, the author of this blog (and the Blogger blog!). I feel it's important to know more about the person 'behind the name'. so I've added to my About me page and in the category, Background ( a little history). I'll be adding to that in the future.If you have not figured it out by now, I'm an

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1140690758796049182006-02-23T11:29:00.000+01:002006-02-23T11:32:38.796+01:00

I made a list of meals we were to have for dinner this week and so far, I've not kept to that list at all! This is typical of me. Last night I was 'supposed' to try out a new recipe for fish or crab cakes. I saw this recipe in a fish cookbook last week and it gave me a craving for them... this was on Saturday.I was going to make them on Monday but I opened up the recipe at 11:52 am (typical me)

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140690542084991692006-02-23T11:24:00.000+01:002006-02-23T11:29:02.100+01:00

OK I AM GETTING BETTER AT MASTERING THE TYPEPAD BLOG. SO HERE IS THE LINK AND THE NAME: http://annecuisine.typepad.com/I will continue to post in both over the next month!click to see the new blog.

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140610720594140862006-02-22T13:15:00.000+01:002006-02-22T13:18:40.596+01:00

Yes, another previously written article back in the days of writing for the Charleston, WV Gazette... 2002.Leeks, what would a French winter be like without them? A long and lonely one! Bon Lecture and I've added TWO recipes for your cooking enjoyment.Leeky SubjectBy – Anne Dessens for the Charleston Gazette, 2002 ‘What’s a leek?’ you might ask. Good question. It was one that I

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1140610378524579732006-02-22T13:11:00.000+01:002006-02-22T13:12:58.553+01:00

Leek PieSimilar to onion pie, the leeks are gently sauté until tender and soft before cooking in the pie.1 ready made pie crust2 lb. leeks (5-6 medium leeks)1 ½ tablespoons olive oil, extra virgin2 eggs or 4 egg whites½ cup milk, any kind¾ cup grated Swiss or other mild, white cheesesalt and pepper to tastePreheat oven to 375°. In a large skillet, sauté leeks in olive oil for 20-25 minutes over

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140610280284048842006-02-22T13:07:00.000+01:002006-02-22T13:11:20.303+01:00

Leek and Potato SoupA French classic! (Known to the Julia Child readers as Potage Parmentier!)1 lb. Leeks (3 medium leeks)4 medium potatoes (peeling optional)1 tablespoon olive oil1 clove garlic1 bouillon cube (flavor of your choice)6 cups watersalt and pepper to tastePrepare leeks by cutting off stingy tips; removing any dried or brown leaves; slice down middle and run under cold water to

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140506884524540832006-02-21T08:26:00.000+01:002006-02-21T08:28:04.540+01:00

You can have your cake and time to eat it tooBy – Anne Dessens - from the Charleston Gazette 2002 You can have your cake and time to eat it too. All in about 35 minutes. Here are two easy cake recipes that I throw together when I have company drop by unexpectedly; when I need to turn something in for a bake sale or just feel like having something sweet and uncomplicated for dessert.

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1140506809321316362006-02-21T08:07:00.000+01:002006-02-21T08:29:37.040+01:00

The first time I tasted this cake was when my then future husband made this cake for a dinner partying he was having at his house. It was our second meeting, no at all a date because there were 10 other people there, including my college friends who were studying with me in Tours back in 1993.Actually he made both cakes, one lemon and one orange. When you see the recipe, you'll understand what a

Annenoreply@blogger.com3tag:blogger.com,1999:blog-11748643.post-1140371690122714992006-02-19T18:45:00.000+01:002006-02-19T19:03:10.593+01:00

Wednesday night were invited round for tea at our English neighbour’s house. Here on holiday for a week long break between teaching terms, our English neighbours make plenty of trips during the year to our ‘neck of the woods’.I digress. It’s great having English-speaking neighbours, for moi that is. It’s excellent of course of the children, practicing their English when French surrounds them. It’

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1140345120135656252006-02-19T11:22:00.000+01:002006-02-19T11:33:15.043+01:00

Yes! With my Blogging mentor, I'm moving on to a better blogging service, Typepad. While we've got the BlogRolling thing going, we haven't been able to work out (correctly) how to import all my archives from Blogger to Typepad. But it's a start.We're still working on things like design, colors, banners and categories. (Yes, I'm finally going to be able to have food categories for easy

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1140180496564038982006-02-17T13:36:00.000+01:002006-02-17T13:52:51.846+01:00

Here is the post I wanted to do on Thursday but Blogger was not opening up for moi. Is it just me, or is it Blogger? I suppose since it's free, I shouldn't complain. You get what you pay for, right?OK, enough of cyber complaining. On to the food.This is a nice appetizer for the start of the weekend! These two recipes were born from a need to use the products I sell through my business, Esprit de

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1140082870263325132006-02-16T10:21:00.000+01:002006-02-16T10:41:10.280+01:00

Yesterday, I prepared a nice food entry with recipe and art. The entry was typed in Word, saved and spell checked (grammar left to the wild but an improvement for moi!). Picture located and ready for uploading... We were invited to our English neighbor's last night for a meal (you know at teatime!).With the husband and children standing at the door, ready to go (and the dog though she wasn't

Annenoreply@blogger.com5tag:blogger.com,1999:blog-11748643.post-1139901058415044832006-02-14T08:04:00.000+01:002006-02-14T08:10:58.416+01:00

You must get past the notion that endives are only for salads and braising. This is a false misconception. They make an excellent party companion! You can replace those fattening chips, tortillas and “club” crackers (biscuits!) with crispy endive leaves.They work well for dipping in saucy concoctions. They serve up great with some filling, little barquettes (mini flat bed boats). They make

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1139749589268873642006-02-12T14:01:00.000+01:002006-02-14T08:04:21.666+01:00

I love the month of February.Yes, for most of you it's a depressing time of the year. It's winter, it's cold, the ground hog signals 6 more weeks of winter (ugh!). At least there is Valentine's Day. Flowers, chocolate, gifts and a night en tête-à-tête! Cozy!But Februrary in our family is birthday month, feast day's and lover's days, not metnion Crepe month. I know lots of people people who were

Annenoreply@blogger.com4tag:blogger.com,1999:blog-11748643.post-1139516736189569852006-02-09T20:48:00.000+01:002006-02-10T08:33:21.470+01:00

I done been tagged by Alison and I've been putting this off for over a month. OK. I'll share a little bit more of myself now that I see the pros are doing it.You'll also notice I'm terrible about sticking to the directions, I used to do this at school; always giving more info than the directions asked for. And to boot, I thought I'd throw in a picture of myself, since I don't have any on my blog

Annenoreply@blogger.com6tag:blogger.com,1999:blog-11748643.post-1139472713871261022006-02-09T09:02:00.000+01:002006-02-09T09:24:27.346+01:00

Throughout the entire weekend at my in-laws house, I spent most of it trying to capture the ambiance on camera. Here is a little walk through of Saturday Night. (Unfortunately, the battery died on my Sunday noon, so I caught a few images, but not all of them. They'll be in the second installment.)Pink Bubbles. Nothing compares to pink champagne. It's delicate nez and fine bubbles is an elegant

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1139387657241734882006-02-08T09:19:00.000+01:002006-02-08T09:34:18.016+01:00

Quiche is to my cooking what meringues are to my mother in law. Yes, we all do a certain thing well, and do it often. Quiche is my staple recipe.I find that it fits in easily to low-key meals. It’s fine room temperature as it is hot out of the oven. I put all kinds of things in my quiche. This one was inspired by an Ikea cookbook (go figure!) I picked up recently.After showing it to Alison, she

Annenoreply@blogger.com4tag:blogger.com,1999:blog-11748643.post-1139296817729235462006-02-07T08:15:00.000+01:002006-02-07T08:20:17.753+01:00

If you are looking for rich, dark, sweet, chewy chocolate brownies with a sexy twist, then this recipe is for you! I’ve almost completely substituted all the sugar for jam and the effect is a chewy, moist brownie.Reactions from the peanut gallery? Well, let’s just say that it’s a good thing I got this picture before the children and hubby came home because only crumbs are left. So much for

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1139218899234403772006-02-06T10:16:00.000+01:002006-02-06T10:48:00.480+01:00

This is picture of what makes going to my mother-in-law's so wonderful. As you see there are three types of "cookies " or "buscuits" here: meringue on top; brownie to the left and shortbread to the right. (A real United Nations picture!).They are all homemade and available after the dessert. Yes, not only does she make a homemade dessert, she then pulls out at least one of these babies and serves

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1139064282406696912006-02-04T15:40:00.000+01:002006-02-04T15:44:42.426+01:00

As I've repeated several times, crepes can be devoured savory or sweet. If you are looking for some more ideas about how to fill your crepes here are 10 savory and 10 sweet ideas.Remember, crepes are like sandwiches, so anything goes! Taken from Brittany, a region northwest of Paris where crepes are a tradition, creperies have sprung up all over the country. Crepes are the only thing on the

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1138999087076921322006-02-03T21:32:00.000+01:002006-02-03T21:42:11.250+01:00

After a few moments of thought and a batch of crepes later, a few thoughts that ran errantly through my mind:1. Always use an extremely HOT skillet! Non-stick and vegetable oil that you spread with a paper towel2. Crepe number 1 will always be a FAILURE! Expect nothing less.3. You think you can eat at least a dozen crepes, but with a little filling, 3-4 is a maxie4. Make sure your batter is

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1138955756222408402006-02-03T09:34:00.000+01:002006-02-03T21:27:11.003+01:00

Confession : I like Eggs.Confession Correction : I LUV eggs!Give them to me scrambled, sunny side up (oh, what do you Brits say for this? !!), over easy, baked, hard boiled, soft boiled, in a quiche, à plat on a hamburger, pizza or crepe (ok that is really French!) or on toast, I love to eat eggs. (And no to you Dr. Seuss readers, I do not like green eggs and ham because Sam I am… NOT!)Eggs have

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1138878865890956212006-02-02T12:14:00.001+01:002006-02-02T12:38:33.763+01:00

Today, the French will prepare their crepe batter. They'll uncork a bottle of ‘cidre’, a slightly tangy alcoholic and effervescent drink derived from the apples of Normandy and Brittany. It’s a time for friendly gatherings and warm settings in the midst of winter’s relentless grasp.It’s the ‘Chandeleur’, a tradition that dates back to Roman times and from which our American tradition of Ground

Annenoreply@blogger.com4tag:blogger.com,1999:blog-11748643.post-1138879023069133532006-02-02T12:14:00.000+01:002006-02-02T12:31:07.116+01:00

Once again the French find a way to celebrate with and around food! This time with their most famous dish, CREPES!I've mentioned before that crepes are one of the most versatile recipes in the French culinary books. You could literally eat crepes from [the time you rise!] the appéritif (appetizers), first course, main course, cheese course and dessert! Breakfast, lunch, dinner, snack, late night

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1138782379664445212006-02-01T09:24:00.000+01:002006-02-01T09:32:28.503+01:00

If you think you can stomach it, here’s a peak at the haggis dinner. You remember, the stuffed stomach a.k.a. National Scottish Dish? Here was my first peak at the beast!I know it’s not as bad as you think, huh? I felt the same thing. Actually, it has become quite commercialized and you can buy pre-stuffed haggis nowadays in British grocery stores, ups! I mean supermarkets! Today haggis sold in

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1138693044844712722006-01-31T08:36:00.000+01:002006-01-31T08:44:04.306+01:00

What can truly compare in flavor and texture and overall sinfulness than crusty, crunchy potatoes? Oven baked potatoes can be as tasty as French fries or even better with this no-fail recipe.My kids love French Fries (chips for the Brits! And frites for the French!). Well, what kid doesn’t, right? So we healthy parents have to try and come up with something similar if we’re going to keep the

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1138613418670726422006-01-30T10:26:00.000+01:002006-01-30T10:30:18.690+01:00

Yes, the weekend is over. I’m at least 5 lb fatter, I’ve got some serious sleep to catch up on but I’m super motivated to get back into the kitchen.I came back from La Rochelle with tons of ideas for food (merci Maman!), recipes and blog entries. While my father-in-law returned to his old chant, “Espionne! Espionne!”, under his breath at the dinner table, I did make it out of their house alive,

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1138455894964485042006-01-28T14:37:00.000+01:002006-01-28T14:46:54.370+01:00

We are headed to La Rochelle for a lovely weekend with my husband's très français family: his parents (MIL who's a fabulous cook) his two sisters and their partners. What lies ahead of us? Good food, good conversations, good wine and lots of laughter. (I am hoping that what I once read about laughing full out for 10 minutes is like running for 30 mintues. I'll need to calorie burning!)It's

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1138445073561292612006-01-28T11:33:00.000+01:002006-01-28T14:35:45.190+01:00

"The weather outside is freightful... (Yes! Finally! Snow!)........ Let It Snow! Let It Snow! Let It Snow. "Why is it that snow brings out the kid in us? I love snow. We get so little here that it's a real event in western France to see fleuries. No snow days built in to the school system around here. Not many people have snow tires either. And forget about having any common sense when driving in

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1138347699595662822006-01-27T08:41:00.000+01:002006-01-27T10:15:28.310+01:00

No dairy but oh, so creamy Vegetable soupsBy –Anne DessensWe all love soup. Just go to the canned soup section of any grocery store to prove it. Every type of soup can be found either condensed, powdered or in its original form. Thinking of soups brings to mind a famous little jingle that everyone knows by heart.Hearty, soothing, healthy, cheap, nourishing. All these adjectives can be substituted

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1138262983618826322006-01-26T09:09:00.001+01:002006-01-26T09:22:42.636+01:00

Basic French Crepe BecipeFor twelve crepes:1 cup flour, (150 g)2 eggs2 ½ cups milk, any type (2/3 liter)vegetable oil for skillet + paper towelpinch of saltIn a mixing bowl combine flour and salt. Add eggs and stir with wooden spoon until you obtain and homogenous, pasty mixture; add milk slowly mixing well until you have a smooth, runny batter.Heat skillet on medium-high. Add no more than a 1/8

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1138263207794746642006-01-26T09:09:00.000+01:002006-01-26T09:21:34.726+01:00

Crepes are easy, quick and extremely versatile. If you have children, you should learn to make them blindfolded. They freeze well; they can be stuffed with anything: savory, sweet or eaten as a finger food. They can be stuffed, rolled and sliced into lovely pinwheels and served with champagne for elegant entertaining. Have I convinced you yet?Now, let’s get something straight, right away. When I

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1138174749264341632006-01-25T08:38:00.000+01:002006-01-25T08:39:09.276+01:00

Metric Measurements might be very logical to those who were taught it from birth. But for an American, it’s all Greek to me! At least it was for years and years.While the meter and the kilometre were easily enough assimilated, culinary measurements were a nightmare for me. I found the meter being close to the yard so at least I could say, “It’s 10 meters away” or, “It’s 100 meters away” (like

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1138028839803724552006-01-23T15:58:00.000+01:002006-01-23T16:29:00.360+01:00

Easy Oven-Simmered Vegetable Stew in the OvenBy –Anne DessensThe portions on the vegetables are loosely measured out here; follow your instincts and your cravings. Also, this dish is excellent reheated, so don’t let the portions intimidate you. Freezes nicely, too.3 tablespoons olive oil2 yellow onions, peeled and coarsely chopped1 bunch of celery, 6-8 stalks6 medium carrots2 cups frozen peas and

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1138027720154325082006-01-23T15:43:00.000+01:002006-01-23T16:30:02.950+01:00

Yesterday's white wine was crisp and dry with a hint of fruit. This lovely Touraine wine is a real gem from the châteaux country of the Loire Valley. At 4€ a bottle, it's a delightful starter to any evening meal.It was the perfect match for the oysters, a light and refreshing way to dine after a heavy meal the night before.I marinated my meat in Fou sea salt and herbes de Provence. Broiled (yes

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1137862611180198862006-01-21T17:17:00.000+01:002006-01-21T18:01:31.550+01:00

While I prepare my grocery list this afternoon for a restocking-the-fridge-and-pantry shopping expedition, I keep thinking of our dinner tonight. We've been invited to some English friends' house for dinner. Pat, the wife, is an aboslute wonderful cook, a woman who makes her own Christmas pudding (no small feat because it takes weeks to prepare) so you know that dinner is always homemade and very

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1137758748024559542006-01-20T13:01:00.000+01:002006-01-20T13:17:01.463+01:00

You know you're hooked on blogging when you move throughout your day and everything you do sprouts ideas for a blog entry. And then you spend all your free time writing on your blog, checking out other people's blogs and leaving them messages. And as you're checking out other people's blogs, comparing styles, colors and layouts, you wonder, "Should I change my accounts? Is this service better

Annenoreply@blogger.com5tag:blogger.com,1999:blog-11748643.post-1137604461165179282006-01-18T18:03:00.000+01:002006-01-19T08:50:10.393+01:00

I never thought that I could ever hate a day like I do Wednesdays in France! I know it sounds harsh but until you live, really live it, do you understand.I wrote this whole venting thing about Wednesdays in France and being a woman, working and trying to tote children off to birthdya parties and after school activities.Then my husband got on the computer and erased it by accident! Yes, I typed

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1137532761750464352006-01-17T21:39:00.000+01:002006-01-17T22:40:11.946+01:00

This is a hoge-poge of pictures of the recipes for a blog entry.They are of dishes we have enjoyed over the past week. A few comments and preparation tips tossed in along the way.I thought it'd make for a nice change of pace, blog-wise. (Especially now that I'm no longer feeling funcky and that Gastro thing seems to be washed away with today's dousing of eau de javel- a.k.a. bleach!) *LOL*

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1137511742728316262006-01-17T16:11:00.000+01:002006-01-17T16:33:52.476+01:00

Last night (because it's always at night when it happens) our family was hit by the Gastro bug.For those of you who have never lived in France, gastro, is short for gastro-entérite. A common illness during the winter months in France and one that hits in waves. According to the French, it's very contagious.So what is it? I've consulted some with other English speaking friends who live in France

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1137443167002676462006-01-16T21:20:00.000+01:002006-01-16T21:26:07.023+01:00

When an American invites an English couple over to her house in France, what cultural rules apply?(please note that all italics in this entry refer to British Englishisms as I've experienced them)I ask you this question because on Saturday, I had set up a play date for my daughter with one of her classmates, an English girl whose family had moved here about a year ago. Up until this point, we

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1137244591928378182006-01-14T13:54:00.000+01:002006-01-14T18:15:24.543+01:00

The fog comes on little cat feet. It sits looking over harbor and city on silent haunches and then moves on. - Carl Sandburg, 1916 Ah, why this entry on fog and this poem? Well, as a 'Life in France' blog entry, I thought it almost appropriate. Almost, you ask? Yes, the thing is that sometimes it does come on little cat feet and then moves on.That is, if you live in San Francisco. In western

Annenoreply@blogger.com3tag:blogger.com,1999:blog-11748643.post-1136969852669993102006-01-11T09:55:00.000+01:002006-01-11T10:52:16.013+01:00

Sometimes I crave salad. Sometimes I crave hot and gooey cheese. Sometimes I know I should be eating a salad, but the gooey cheese craving is all I can think about. After lots of entertaining and ritual holiday stuffings of thyself, not the turkey (ah-hem.. watch the turkey comment!), the salad meal keeps niggling at the brain. To make it even more difficult, it's cold outside and there's no

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1136925585837503792006-01-10T21:18:00.000+01:002006-01-10T21:42:56.743+01:00

Boy, I thought it was something how fast Fridays come round each week with whiplash speed. I must admit that since my return from the States on 28 Dec has just a blur.You might think, it's the jetlag? Nope. I only stayed a week, so my body was just completely off schedule from day 1!You might think, ah yes, it's the children, getting them back to school? Wrong again. That was a piece of cake.You

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1136647341477902712006-01-07T16:19:00.000+01:002006-01-07T16:35:02.230+01:00

Creamed Pea and Carrot soup with Herbes de Provencerecipe by -Anne DessensThis is a quick soup that will warm up the entire meal. It's a perfect pick-me-up after a grueling day at work. It’s a perfect recipe to demonstrate the beautify and robust yet refined flavors of the herbes de Provence. Just one ingredient can change the entire dish.Serve with a hot ham and cheese sandwich, followed by a

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1136375866856054482006-01-04T12:50:00.000+01:002006-01-04T13:03:34.976+01:00

Yes, after a 3 week hiatus, I'm back. And with gusto.Just because I haven't added any recipes to the blog in recent weeks doesn't mean that I haven't been cooking. Au contraire! I have been whipping up all kinds of new and exciting recipes using our products from Esprit de France Gourmet. (I promise to share some of them with you!!)Also, I've been and gone (and now come back) to the States. Yes,

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1134117445798218122005-12-09T09:22:00.000+01:002005-12-10T13:13:49.736+01:00

That's right! We're back to that good old Friday night and Please the Entire Family Cooking! While I didn't blog it last week, I did indeed keep my promise of the Family Friendly Dinner: Fried Chicken and Homemade Mashed Potatoes. Followed by homemade brownies (from scratch!) with my daughter Sydney. (She had the day off from school.)Yes, I know. It's obvious that Friday's are my "breakdown and

Annenoreply@blogger.com3tag:blogger.com,1999:blog-11748643.post-1134034723733671162005-12-08T10:33:00.000+01:002005-12-08T12:06:12.266+01:00

Monday we decided (hubby and I) to get some precious Christmas shopping done in the grand city of La Rochelle (pop. approx. 100,000). With it's pedestrian streets and active town center (downtown), it's an ideal place to go shopping.Well compared to my other options:Option 1: Coulonges is approx. 2000 inhabitants and ALL the shops are closed on Mondays, even the banks. (Hey, it's rural France!)

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1133946830402300422005-12-07T09:45:00.000+01:002005-12-07T10:28:47.306+01:00

If you are wondering where I've been for the past week, it's simple: in the kitchen! I have done more recipe creating, testing, savoring, sampling (cleaning, photo-taking, dish washing, locating dusty baking dishes in the back of cupboards...) to put together some excellent special offers with Esprit de France Gourmet: Esprit Noël! And of course testing them out on friends and family.It's the

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1133292583412818632005-11-29T20:16:00.000+01:002005-11-29T20:31:43.426+01:00

What an excellent way to get through a long working day (and the beginning of the work week for moi) than going out to lunch with my colleague.Yes, we start work on Tuesdays. Perhaps this sounds like a fabulous way to start off the week, no dreaded, ugly Monday mornings. Yes and No. While Mondays feel like a real steal, Tuesdays have simply become Monday's problems topped with an extra helping of

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1133254444270299132005-11-29T09:48:00.000+01:002005-11-29T09:54:04.283+01:00

So simple that even a child could do it...! Milk, sugar, eggs and some custard cups make for a quick homemade dessert that will have the whole family clapping.I stumbled across this recipe. My daughter's homework was to read this recipe. So what better way to practice reading that actually performing the recipes. I mean how many times do you have to read a recipe's instructions while

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1133110293749502082005-11-27T17:41:00.000+01:002005-11-27T18:13:41.950+01:00

There is nothing like a slow cooked dish that simmers for several hours, filling the house with warm smells and cozy anticipation for a sensational meal. That is how it should be on misty winter Sundays. Longer prepartion times for prolonged moments around the dinnertable such as the classic: pot-au-feu: Starting off with a few veggies, a wicked dip and a class of white Bordeaux sec (dry white

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1133039600760031012005-11-26T22:09:00.000+01:002005-11-27T17:41:31.056+01:00

With a chest infection that has put me on back for the past 5 days, writing about food is a challenging task. I mean smell and taste are a bit "off kilter". I salted a dish twice and found it tasteless the other night, while the rest of my family was gulping down massive amounts of water! Mentioning this to a blogging guru, oups, I mean good friend of mine, Alison, Alithinks, she suggested that

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1132586579815175142005-11-21T16:02:00.000+01:002005-11-21T16:36:52.320+01:00

creme de lettuce soup Adding greens to your meal can be tough enough when greasy cheeseburgers, fried chicken and cole slaw or bean burriots are calling out to you in your car as you drive home from a long, tiring and stressful day of work.I love salads, but can only stomach some many. It's cold, blustery weather and picking through chilled cucumber chunks, tough tomato wedges and dried grated

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1132414320105889292005-11-19T16:31:00.000+01:002005-11-19T16:47:14.170+01:00

Artichoke Pizzas recipe and pictures by Anne Dessens For those "can't be bothered with cooking" nights!(Note: My recipes are now on the www.annecuisinerecipes.blogspot.com page. Still a novice to Webs, blogs and e-publishing, you can now click on the title to be taken strait to the recipe!)This is a huge success with kids and is actually better the following day as a leftovers lunch. My 7 year

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1132327501692921812005-11-18T16:18:00.000+01:002005-11-18T16:25:01.703+01:00

It seems that Friday comes around so fast these days that I feel like I might get whiplash.No need to fret or worry I've got some great recipes ready to go here and be published on the recipe blog. Enough to keep you cooking for a whole week! (just what you need one week before Thanksgiving! ha!)I've even got pictures. This is going to be a bit of an adventure to get them on my blog, but I've

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1131460625886658002005-11-08T15:31:00.000+01:002005-11-08T15:43:27.580+01:00

OK, I chickened out on the pizza for Friday night’s dinner. I mean literally! I decided to go with a roasted chicken for dinner.Right, following the theory that my husband doesn’t find pizza a comfort food due to ‘cultural education difference’ and knowing that he was having a bad day to finish off a bad week, I decided to make dinner special for him. This didn’t include lots of gooey cheese or

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1131114959329722142005-11-04T15:07:00.000+01:002005-11-04T17:51:26.683+01:00

Now that is a title we all like to read, n'est-ce pas? I should probably add a subtitle of, And Weekends Were made for cooking because this is the time in the week where many of us gourmet chefs actually find the courage to peel, dice, chop, sauté and simmer (though I do a lot of simmering at work, it is nothing I can dish out at the end of the day!).As a woman, working, loving wife and super Mom

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1128335763102547332005-10-03T12:27:00.000+02:002005-10-27T10:29:11.173+02:00

It’s not hard to imagine spending a weekend with friends in France. Weekends are made for getting together.Saturdays in France are a rush to get all the shopping done for the upcoming weekend. With Sundays as a closed day for all shops and stores, it's important to get everything done and stocked up in the kitchen; otherwise, Sunday can be a very long day if all you've got in the fridge are some

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1127640697707610592005-09-25T11:21:00.000+02:002005-09-30T10:07:13.600+02:00

While summer's officially over and its rays have weakened dramatically, it's no reason to feel low or put out. Yes, summer is a wonderful time of the year. People in general seem brighter, happier and easier to deal with whether at work or in the neighborhood.But there is something in autumn's air that brings about a certain cool excitement. Perhaps for some, it's starting back to school (though

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1126002380956847912005-09-06T12:25:00.000+02:002005-09-06T12:27:20.596+02:00

Preparation time: 10 min; baking time 30 minutes + coolingServes 6-83 cups chopped summer fruits, peeling optional: peaches, nectarines, apricots, plums½ cup sugar1-4 cup all-purpose flour4 eggs, slightly beaten2 cups milk1/3 cup brandy raspberries in red wine*Preheat oven to 350°F. In large bowl, whisk together eggs and sugar, adding flour and whisking until completely incorporated. Add milk and

Annenoreply@blogger.com3tag:blogger.com,1999:blog-11748643.post-1126002058891093002005-09-06T12:15:00.000+02:002005-09-06T12:26:59.493+02:00

This classic French summer vegetable dish is an excellent way to use up summer squash like zucchini and garden tomatoes. Every bite is a mouthful of the Mediterranean. Peeling is optional for the tomatoes. Every French home has their own version of this recipe, so ingredients used vary greatly. Tomatoes, zucchini, garlic and olive oil are constants though. Serve as a side to grilled or baked

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1126001693437052422005-09-06T12:12:00.000+02:002005-09-06T12:26:47.523+02:00

White SangriaChill out on the weekends with friends and family with this elegant cocktail bursting with summer fruits. The white wine and summer fruits make this version of the Spanish classic, lighter and cooler to drink with the heat is still sweltering.Preparation Time: 10 min., Chilling time :20 min.Serves: 6-81 - 75 cl. Bottle white wine, chardonnay4 cups sparkling soda (7-Up, Sprite…)2 cups

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1126001572399410812005-09-06T12:10:00.000+02:002005-09-06T12:26:29.163+02:00

Summer may seem like it’s over with the Back to School Sales, but we’ve got another two full weeks before it’s officially fall. Besides, when you see all the fat garden tomatoes, the engorged summer squash or bite into “dribble down your chin” juicy peaches and plums, your palate knows, summer’s still “packing it in”!Here are a few of our favorite late summer recipes that help to cut costs by

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1125153181666411842005-08-27T15:48:00.000+02:002005-08-27T16:59:43.470+02:00

You know summer's coming to an end when you can pick buckets and buckets of blackberries and still have more to pick tomorrow.I re-discovered this not-so-rare fruit in France. Yes, they grow in West Virignia, and acutally had a patch of them down the street from my house when I was a little girl. Preparing a bowl of water and a rather large bowl of sugar, several of the neighborhood children and

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1123100457730192312005-08-03T22:13:00.000+02:002005-08-03T22:25:18.170+02:00

For a food blog, I've gotten side-tracked. It's too much beach time. I'm only an hour away and it's so tempting with clear sunny skies and winny children. Have you ever noticed that children can scream their heads off about 4 feet from you at the beach, but what with the wind and the pounding surf, you -- hear -- none -- of -- it. Now that's a vacation!As for food, it's been a diet kind of week.

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1122988984468287482005-08-02T15:07:00.000+02:002005-08-02T15:23:04.473+02:00

It's amazing how quickly the summer flies by. Even when you have children full time at home. Despite the length of the days and the extended hours of sunshine, it's already August.I know for many of you (Americans) it's coming round to "Back To School!" season while for the English, the French and probably most Europeans in general, it's "Official Summer Holiday!".Beaches are plagued with

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1122545362840096032005-07-28T11:58:00.000+02:002006-04-01T09:23:28.046+02:00

Here it is, my "use what's left in the fridge" ingredients for a fantastic, once only! recipe (ha!):1 - 1/2 lb. salmon filet4 tablespoons half and half cream of heavy cream1/4 cup chopped parsley, fresh or frozen and thawed3 cloves garlic, mincedfleur de sel sea salt to tastefreshly cracked pepper to tastehalf a lemon (for juice)aluminum foilPreheat oven to 350°; rise salmon under cold water, pat

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1122503620540589472005-07-28T00:32:00.000+02:002005-07-28T11:58:42.713+02:00

Yes, just a quick (& probably typo filled entry) that our English neighbors have arrived for their summer holiday, 5 weeks in sunny Deux Sèvres. Since they love to eat, have a good time and top off the rosé, there'll be lots of lively entries to come!Stay tuned.....p.s. they are vegetarian so there'll be lots of vegetarain meal and recipes but not ONLY non meat blog entries!

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1122459757026858292005-07-27T12:06:00.000+02:002005-07-27T15:20:35.653+02:00

Yes, that title sounds a bit pompous for those of you not familiar with feast days for Catholic Saints. In Catholic countries, like France, the feast day of the name of the saint after whom you are named is celebrated in addition to your birthday.Cards, gifts, parties, special meals are all possibilities and probabilities for the featured name-sake from friends, family members and anyone who

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1122387013726939482005-07-26T15:58:00.000+02:002005-07-26T16:10:13.733+02:00

Nothing like getting home late while your hubby gets home early. That is what happened last Friday night. End result: he had the kitchen cleaned, dinner ready and drinks chilling.Appéro:(French slang for apéritif = appetizer, before dinner/meal drinks; a custom, a ritual, a national right!)Since cantaloupe is in full ripe season, we always have a few of this French variety on hand during July

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1122293389997028272005-07-25T14:07:00.000+02:002005-07-25T14:09:50.003+02:00

Not too difficult, I combined the steamed cockles with crème fraîche (sour cream), two eggs, slightly beaten, fresh chives, parmesan cheese, a tablespoon Dijon Mustard (I do lean heavily on this condiment) and freshly cracked pepper.Bake for 30-45 minutes at 375° in a baking dish with lid.Serve over Basmati Rice (for those of you who have never heard of Basmati rice, you can use plain, long grain

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1122104540843187522005-07-23T09:00:00.000+02:002005-07-23T10:00:39.640+02:00

Since this is a food blog, I should just tell you about the highlights of my day at the beach, yesterday, via the stomach.Friday Morning, 10:48 a.m.In a haste, my girlfriend Natalie picks me up along with my two children for a day at the beach and to pêcher les coques (pronounced coau-k). Let me get a dictionary and look that word up because I don't know what they are called in English, but I do

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1121674923598214452005-07-18T10:19:00.000+02:002005-07-18T10:22:03.596+02:00

Yes, I have been told that my main course reads "pork chips" not " pork chops". My father kindly suggested that if I was going to leave the word "chips" I should change it to COW chips. Like either pork CHIPS or cow CHIPS sounds appetizing.Sorry for the typo! I'm far from perfect. I do hope I didn't ruin your appetites.

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1121602438584857602005-07-17T14:05:00.000+02:002006-03-28T11:00:07.930+02:00

Yes, the one day I get the most hits EVER! is the day I forget to add my July 14th summer cookout Menu... (danm!). Sorry for the French (though I can't understand where that comes from seeing as it's not a French word. Alas, that is another subject, another blog entry).Drop the suspense. Here it is. I spent all day getting these recipes ready and on my website and then, in the excitement of full

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1121074757033550212005-07-11T11:31:00.000+02:002005-07-11T11:39:17.036+02:00

With the return of the scorching summer sun and the desire for grilling out, cold beers, chilled rosé wine and good tunes (last night) today is diet day!Yes, one of those "we're not eating much today and I'm not cooking!" days.When it's hot like this, I find it easy to stay out of the kitchen and focus on fresh fruits, lots of liquids and dream of a huge veggie salad.Today's lunch: banana milk:

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1120819874224501172005-07-08T12:37:00.000+02:002006-03-20T17:17:45.026+01:00

Great season for fresh green beans. Of course I get those lovely Haricots Verts or French Green beans, thin, crisp, very, very green.Green bean salads are popular here in the summertime. Served warmed or chilled, it's a refreshing change from regular salad greens when you use green beans as the base for the salad.Popular additions to green bean salads in France? Lardons : French cut bacon-in

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1120725216468162622005-07-07T10:20:00.000+02:002005-07-08T13:00:10.433+02:00

Please forgive me for writing two (in a row to boot!) about the same subject. I know that while this blog (and its space here after) is dedicated to all the actual cooking and recipes I put together, my other half (day job) is my business of importing and distributing my favorite products and kitchen regulars to Americans.I'm really proud to be able to provide these gourmet food products to

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1119033835557686212005-06-17T20:39:00.000+02:002005-06-17T20:43:55.563+02:00

Well, it's about time I got back on this blog and wrote something, anything, just remind people that I'm alive! Yes, I am here and I've been in the kitchen daily, twice daily cooking up lots of different stuff.No matter what I do, or where I go, I just cannot get away from cooking and wanting to eat. Hm! So much for bathing suit season.So if you're interested, the restaurant idea has cooled

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1116234957873884052005-05-16T10:59:00.000+02:002005-05-17T18:26:43.220+02:00

That restaurant, Graine de Moutarde, is definitely a worthy little place! It makes you want to start up your own little restaurant, making up daily menus based on your mood du jour... Thursday, I indulged in the Mediterranian Lentil soup (not quite Moroccan, not quite Indian dahl). It was a cool, rainy May day and the mood right for the bright, sunny, almost Provencale interior.The lentil soup

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1115890553480344152005-05-12T11:12:00.000+02:002005-05-12T11:35:53.496+02:00

There's a new little restaurant just opened in my "big town" of Niort, (pop. 50,000) This beats the little town where I live, Coulonges sur l'Autize (meaning, Coulonges on the Autize River--what I'd call a creek but no one asked me!).I've been trying out new little restaurants and bistros around the area in France, looking for nouveautés in the world of culinary adventure. (I'll have to expand

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1115889104404454842005-05-12T10:59:00.000+02:002005-05-12T11:11:44.416+02:00

Creamy dreamy veggie soup is sooo easy and light. I have a carrot-a-holic in the family, Sydney (6 1/2 years old). As she says with her slightly French accent, "Mommy I loooove CAR- ROTS!". Very cute. Raw, grated, steamed, baked, sautéed, she'd eat the for breakfast if I served them!We go out to eat and that's all she'll order, "I want car-rots, please!" (This is only valid for US restaurants

Annenoreply@blogger.com3tag:blogger.com,1999:blog-11748643.post-1114532359224268402005-04-26T18:05:00.000+02:002006-03-20T17:03:30.126+01:00

Back onto my potato kick. So, what do you do with leftover cooked potatoes, well, you eat them silly! ha, ha, ha!I love to take them, cut them into large chucks (a nice mouthful, and yes I have a big mouth!); toss with olive oil, herbs, Dijon mustard, salt and some grated parmesan and broil..... hmmm. Heaven. Less fattening than French Fries but all the same pleasure.(Approximate cooking time is

Annenoreply@blogger.com3tag:blogger.com,1999:blog-11748643.post-1114184871209368922005-04-22T17:30:00.000+02:002006-03-20T17:01:11.540+01:00

Right. With a title like that you might wonder if I'm Irish or crazy. Neither, I think. Or at least the last time I checked. I fixed potatoes last night for dinner. I know, you're wondering, is that IT? No, but I've learned that for better sleep and relaxed soirées, it's great to focus on a simple vegetable and make it the main course. It really saves a lot of headache when you're standing in

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1113488394309818382005-04-14T16:19:00.000+02:002005-04-14T16:26:38.533+02:00

ok, I wrote a little blog yesterday and I can't see it on my blog even though it says it's been posted! why?! help blogger-friends...help(moments later) ok, now I see it but why? It was like stuck in archives for April, doesn't make sense. I don't know enough computer-ese. (it's computer-un-ease for me)!

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1113395867391476102005-04-13T14:32:00.000+02:002005-04-14T16:18:35.970+02:00

I know it's been a week since I've posted something new... not good for blogs! But this is new to me and I can tell you, that I'm constantly thinking about what I want to write on this blog.. I really do love to write and share my food experiences, so hang in there with me and I'll keep your taste buds salvitating. Now, if I could get this new digi camera to work and snap a shot of golden

Annenoreply@blogger.com0tag:blogger.com,1999:blog-11748643.post-1112275262114596942005-03-31T14:41:00.000+02:002005-04-01T10:37:28.976+02:00

Perhaps you've noticed in my first two articles that I mention healthy eating. Please don't take me completely for a health nut! I'm not entirely, though "a nut" is a whole other debate! I love to eat and have had to watch my diet and waistline since ...(honestly I can't remember when) but let's just say, a really long time., like decades.Been fat, not really. Of course I am not talking about the

Annenoreply@blogger.com2tag:blogger.com,1999:blog-11748643.post-1112102737313309832005-03-29T15:03:00.000+02:002005-03-29T15:25:37.316+02:00

Well, for starters, it feels great to get back into the kitchen and cooking! I drifted away from this grounding pasttime over the past 18 months. As my day job (it has yet to be a paying job) slowly dragged me to more time-demanding tasks, my meal plans received less and less attention. I was buying more and more processed foods and prepackaged meals. My love for wholesome fresh foods like

Annenoreply@blogger.com1tag:blogger.com,1999:blog-11748643.post-1112018221156543822005-03-28T15:14:00.000+02:002005-03-29T15:02:41.226+02:00

Hi! Or should I say, "Bonjour"... For those of you "discovering" me for the first time, my name is Anne Dessens. For my readers, "I'MMMMMMMMMMM BACK!!" After an 18 month hiatus, I'm back to share my culinary tales and tidbits.Let me take this introduction a bit further, the short but sweet version. I'm an American living in France, married to a Frenchman (and must mention our two energy-packed

Annenoreply@blogger.com3