For the Love of _______: Galerie: A Votre Santé!

J'etais bouche bée.

!

Exercising ma bouche, Olympia

Umlaut pie; half cranpeary compote, half meringue,

dusted with cocoa, of course.

Making Broccoli-Cheese soup in the good ol' Haus, long-passed.

La soupe est faite!

Une Quiche

Driving from Portland to California

Cornbread in Cali

This on the back of my seat on IcelandAir :-D

Et la Seine.

Requisite iconic photo of La Tour Eiffel.

There was a small bookshop in this alley that
sells only 'spiritual' books. These bookstores always smell
the same in every country: Nag Champa incense.

Two strangers buying bread.

Un Cafe grand, et un croissant ordinaire

First view of The Basilica of the Sacred Heart

the steps of le Basilique Sacre Coeur de Montmartre

Mon ami, le chat noir, du Theatre Chat Noir

Les artistes de Montmartre, en Paris

The town and the village

Chateaumeillant

La Filaine

My friend, the leashed goat.

Capable of eating anything.

Back in Paris.

Pont de l'Archevêché: A "Love Lock" bridge.

Notre Dame

The famous Shakespeare & Co bookstore

Croissant class with Chef G. at La Cuisine Paris

My attempt at the "basket,"(top left)
with almond creme and jam,
pinwheel with almond creme, and
torah scroll chocolate croissant (top right)

Fresh baguette with St. Marcellin cheese and duck pâté.

Lunch view on the balcony of my apartment

The sign says, "The first English bookshop
established on the continent."

"Leon Tolstoi lived in this building in 1857."

Angelina's famous chocolat chaud

Un bouquinste: The Seine is sometimes described
as 'the only river in the world that runs
between two bookshelves'.

Un macaron, from down the street

Words of wisdom from the chef:
"Why use water when there's wine?"

Marche Maubert

Mimolette, the cheese that is eaten
and thus dried out by mites.

Les bon bons des tomates: the most precious
thing you'll ever make and eat.

Lapin au mutarde: rabbit leg in THE mustard sauce
with roasted pumpkin, radish,
and romanesco broccoli

Fraignipane sans croute avec les figues:
crustless almond creme cake-thing with figs.

and then, of course, there's this.

Pistacchio pastry cream
to become a sweet souffle

Gruyere, salmon, and chive mornay,
to become a savory souffle

Savory souffle and salad (with dressing to die for)

Light, rich, art, science. Oh, the souffle!

And the pistachio souffle with crushed raspberries
and powdered sugar

Can you even with these colors?!

The beginning of a brioche dough

Making the French classic pink almond praline

Baba au rhum, cooling on the right, and
soaking on the left in a sauce of sugar,
cinnamon, lime zest, and rum

Baba au rhum, after soaking, with Chantilly,
kiwi, and more lime zest.

I am that woman walking the cobblestone
with a baguette under her arm,
nibbling on the crouton.
(The word croûton, is derived from croûte,
meaning "crust," and is sometimes used to refer
to the end piece of the baguette, which is mostly crust.)

Dear friend, do you see that spongy goodness
encased in that crunchy goodness?

Strawbery-chocolate-praline ganache for macarons

Les croques (the cookie parts; literally "crunch")
for the macarons

This man on the piano-mobile catty-corner
to the Notre Dame. I sat on the edge of the Seine
for near an hour, listening to him prance his
fingers over the keys in jazzy ragtime fashion while
reading poetry by Victor Hugo in French.