![]() And one of my very favorites was the Pain Au Chocolat Aux Amandes. First bite and I realized the things I had been making at home weren’t even in the same atmosphere as the gold I was eating.Īlmost every morning in Paris after that we did the same thing and I tried so many different varieties. Regan thankfully helped me pick a pain au chocolat and i LOVED it. I could have pulled up a stool and eaten all day until I was sick. I was mesmerized by the beautiful counter covered in amazing pastries I had only read about. French chit chat was going on around us, a few people sat on stools eating their morning pastries and drinking their morning chocolat chaud or cafe. Ones I had read about and some I had attempted to make myself and so many I had only seen in books. On the back of the wall was a row filled with breads of all shapes and makes. ![]() There were people lined up getting things ahead of us. Our first morning in Paris, we go out of our apartment and cross the busy street filled with bikes and busses and crazy drivers into a clean, cute little boulangerie. It was my attempt at something that Regan had loved in France. One of the things I had made in the past with some frozen puff pastry from Super store were called Pain Au Chocolat (chocolate bread). But there is value in being together and savoring your food for our bodies and our relationships. It is some days a war zone with crying and fighting and someone peeing on the chair. Our dinner table is not always a peaceful place. Now I don’t know how it works in their homes obviously. Eating and being together and enjoying it together. With our kids (as long as you can do it), with friends and co workers and family. The courses of salad and cheese and appetizers and entrees (which over there an appetizer is called an entree and an entree is called a plat – which totally messed up my brain for a few days )) They want you to sit and talk and eat and enjoy the food and the atmosphere. Eating is an event to be enjoyed, not a rushed stuff your face.It was good butter and good flour and 2 days of work. They are all made from good ingredients and then folded and cooled and then done over and over, rolled out by skilled hand. The breads and baguettes and boules and all the other lovely things in the beautiful windows. Oh my heavens, biting into a freshly baked warm pastry from the local boulangerie. Unexplainable tastiness. They aren’t afraid of intricate things either. I don’t know if I will ever be able to think about bread and pastries the same way.When you buy those strawberries at Costco that were flown in from wherever around the world in December, think of those and then think of the ones picked at a local U-pick place. And lots of their dishes were not complicated. More of what actually grew in the ground onto our plates. ![]() (Benefits you can read about here and see a chef who is trying to start movement for more of this) More real food.
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