Cucina Testa Rossa

Fête de la Musique

Every year on the summer solstice, the entire country of France is illuminated with music. Created in 1982, this celebration honors anyone and everyone with a love of music and a shred of musical talent. Everyone takes to the streets, the concert halls, the churches and museums, the cafés and bars...and any free corner to play, sing and dance just because they love it. One year, 300 saxaphones poured forth at the top of Montmartre. It was the most glorious sound you've ever heard... one of pure joy!

The Minister of Culture at the time, Jack Lang, proclaimed: "Let the music be everywhere, but the concert nowhere." This musical celebration has spread to more than 100 countries throughout Europe and all over the world...always on the 21st of June, the summer solstice in the northern hemisphere.

One summer I celebrated Fête de la Musique with my friends E & D on their barge in a little town called Montchanin in Burgundy. The entire town turned out for it, complete with bonfire, traditional dancing, and accordians! Pics and vignette are here. My first year in France, in a small town Chateau de Thierry in Champagne, we were treated to "Eye of the Tiger" by a local band playing in the Town Hall square :)

Another summer, I only had to walk a few feet out my front door et voila! Music poured from the streets all around and in Place Monge. You could almost see the musical notes floating and swirling up into the sky like a lost balloon.

This year Fête de la Musique wound its way 6,000 miles west to San Francisco and on June 18th at Mission Rock, Tété and Eric John Kaiser will continue this fabulous French tradition! Ne le manques pas! Hope to see you there!

Some links for more info:
France's Official Fête de la Musique Web Site
Follow it on Twitter
Become a fan on Facebook
Check out Tété
Dont miss Eric John Kaiser
Buy Tickets
At Place Monge
In Montchanin

Napa Valley Wine Auction at the Mondavi Winery

At the Napa Valley Wine Auction at the Mondavi Winery... lots of wine and lots of food!

Peanut butter bliss cupcake was indeed pure bliss!

I was in Mill Valley last weekend checking out Tyler Florence's new shop when our stomachs started growling. My friend E suggested we check out the cupcake shop around the corner. Now I don't have much of a sweet tooth, I'll do a face plant into a bag of Salt & Vinegar dirty chips or a plate of Gordon Biersch garlic fries any day without batting a salt-caked eye, but it's not too hard for me to pass on desserts - not to mention that fact that I can't bake to save my savory soul - but these little sugary devils definitely stopped me in my tracks. The store, darling. The cupcakes, delicious!

The owner (I can't remember her name, sorry! and I was too busy stuffing my face with cupcake to write it down...) gets up every morning at 2am to start baking these beauties! I had the Peanut Butter Bliss cupcake - dark chocolate cake, topped with a few swirls of peanut butter butter cream icing kissed on top with a Reese's peanut butter cup. Oh and did I mention there was peanut butter butter cream filling?! Bliss indeed. Signing off fat and happy in Mill Valley :)

FROSTING bake shop
7 E. Blithedale Ave
Mill Valley, CA 94941
415 888 8027
www.frostingbakeshop.com

Black Bean Soup continued...

As a quick follow up to my previous Black Bean Soup post a while ago, I made this the other evening and this time, with no pine nuts on hand, I sauteed about eight 1/4" banana slices til golden brown (a tad too long obviously, like the above mentioned pine nuts...) then placed them on top of the soup.

And what wine to drink, you ask? I couldn't answer it myself so I asked Master Sommelier, professionally trained French chef, author, speaker, writer, mom and all around genius wine guru Andrea Robinson and she recommended a Rhone or a Rioja. For the Rhone, I of course jump up and down and shout for Domaine Rouge-Bleu from St. Cecile des Vignes but then again I am a bit biased :)

So from the top...

Ingredients:

* 1 can of Progresso black beans, drained
* 1/4 cup water or broth
* sea salt, fresh ground pepper
* herbes de provence
* 1 T plain yogurt (see note below)
* 1/2 banana, 1/4" thick slices
* optional: brown rice

1. In a pot, combine 1 can Progresso black beans, 1/4 of that can of water or a 1/4 can broth or whatever you have on hand, pinch sea salt, a few grinds of fresh ground pepper, a few pinches of herbes de provence. Bring to a boil then simmer low for a few minutes to combine flavors. This should take about 5-7 minutes depending on your stove.

2. While the soup is cooking, make brown rice. I use Success boil-in-a-bag brown rice. This is of course optional (as is everything!) but it adds texture and a heartiness to the soup.

3. Cut 8 - 1/4" sliced of banana. Saute on each side til golden brown (not burned like I did above!).

4. When the soup is done, puree it in the pot with an immersion (aka stick) blender. Don't dirty the blender or cuisinart if you don't have to. One less big thing to wash.

5. Put a scoop of brown rice in the bottom of a bowl. Ladel the black bean soup over it. Add a dollop of plain yogurt, swirl it around with the tip of a paring knife. Top with the sauteed bananas.

Et voila! In literally 10 minutes you can have a delicious soup. The bananas add a sweetness, the yogurt a tang, both great contrasts/complements to the earthy soup. Simple, fast, healthy and pretty darn good if I do say so myself :)

Bon appetit!

note: If you don't have any yogurt on hand, then a squeeze of a wedge of lime will give it that tangy kick!

Let's Get Our Grill On With Bobby Flay!

A HUGE THANK YOU to everyone who clicked, watched, rated, commented - I appreciate it so much but I didn't get selected for the show. I'm pretty bummed but it was really fun to do and I got back in touch with a bunch of friends from college and many people I hadn't talked to in a long time so all good. I think I'm going to be doing a lot more GF grilling so check back for more recipes. Thanks again!!! Bon appetit, Laura

Super Spicy Super Steelers Super Bowl Chili

Sorry I've been MIA, it's so much easier to pop a note on my facebook than format pics, try to formulate complete sentences, use proper grammar, etc. Yes, officially lazy but I have a few minutes before I head over to my friends J&J for dinner so I thought I'd shoot this off before tomorrow morning.

My friend Doug called this recipe wimpy since I didn't have any scotch bonnets in it but if you are a heat fiend, go ahead and fire away. I prefer not to sear my taste buds off :)

This recipe I adapted from Jacques Pepin's Chili con Carne with Lettuce & Cheese, featured in his latest book More Fast Food My Way. He adapted it from a recipe given to him by the warden at San Quentin Prison in the 60s. I kid you not. And like my childhood inability to color within the lines, I am unable to follow a recipe without a tweak here or there ;) Picture little girl in red pigtails, hands on hips, shouting "you're not the boss of me!" Yep that about sums it up. Anyways, on to the chili...

Post Thanksgiving Leftovers Sandwich aka The Fridge Sandwich

or Fridge-wich if you want to get clever...just don't call it a "sammie" pleeeze! I can't take credit however. I absconded the name from none other than the inimitable Jacques Pépin. On his current show More Fast Food My Way, we made a vegetable soup that he nicknamed Fridge Soup. In a nutshell, pun intended, whatever leftover vegetables were in the fridge went into the pot. C'est tout! That's it! And such was the case with my sandwich. I did my daily dance - open the fridge, then open the freezer, then to the cupboard, chomped down a few Wheat Thins, then back to the fridge repeating a few times - before finally settling on some turkey, a hard-boiled egg, a handful of cornichons, half a green apple - all chopped and into the bowl. Next to the stove I have some olive oil, sea salt, fresh ground pepper and herbs de provence. A tablespoon of mayo, 2 of dijon mustard, a few shakes of raspberry vinegar for a kick. I mixed it all together and spooned it over a thick toasted slice of Acme olive bread and called it a day :) Bon appetit!

Here's more information on the show and companion book:
YouTube: Fridge Soup show
KQED series: Jacques Pépin's More Fast Food My Way
Series companion book: Jacques Pépin's More Fast Food My Way

Happy Thanksgiving!

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!

Amen to that! :) This picture always reminds me of the Seinfeld episode when Kramer sunbathes in butter :) And here's some cocktail trivia for you on the history of the Macy's Thanksgiving Day Parade. It's actually very heartwarming and I'll take any good news I can get these days.

Bon Appetit and a very Happy Thanksgiving to you all! May we all have much to be grateful for... I know I do! Meilleurs voeux de San Francisco ~ Best wishes from San Francisco. Laura

What the hell am I going to cook for dinner? Black Bean Soup!

You'd think a professionally trained French cook wouldn't have to agonize over what to cook for dinner?! Au contraire mon frere. I do it every night. I open the fridge. Then I open the freezer. Then I open the cupboards. Then I go back to the fridge and rotate through at least 3 times. My nightly ritual unless something is sitting there on the 2nd shelf greeting me when I open the door. I'd prefer to shop every day or ever 2 days like I did back when I lived you-know-where but I don't have my farmers market across the street 3 days a week, and nor do I have my baker, butcher and fishmonger a block away, but I digress... So what to do on a week night when Heroes is about to come on and no time, patience, nor ingredients to make a full on meal. One of my many tried and true standbys is black bean soup and it's about as easy as it gets.

• 1 can black beans (I love Progresso black beans)
• 1/2 can (1 cup) chicken broth
• plain yogurt
• pine nuts, toasted (or a tad burned as i did tonight - still trying to figure out my electric stove. yes electric! ugh)

1. drain can of beans - no need to save the liquid, it's gross imho.
2. put beans in a pot on medium high heat and add the broth. bring to a simmer and cook for 5 minutes (or longer if you want a thicker consistency)
3. turn off the heat. blend with an immersion blender or puree in a blender or cuisinart
4. garnish with a dollop of plain yogurt and some toasted (not burned!) pine nuts

Bon appetit! Just in time for Heroes :)

What the hell am I going to cook for Thanksgiving?!

My kitchen counter strewn with stacks of magazines and cookbooks that haunt me every time I walk by them. Now I know I could simply look at the post just below this one for a plethora of great Thanksgiving meal ideas but you see I've already MADE all those. I need something NEW or I wouldn't have anything to write about much less lose out on the opportunity for a culinary challenge. I usually regret those around 2am the night before as I start stressing out about burning the turkey beyond recognition or forgetting a major ingredient...like the turkey! I'll let you know what I come up with as soon as I do... which will probably be somewhere around 3pm on Thursday! Stay tuned...

Thanksgiving Round-up Re-gift

Hey Everyone - My apologies for once again taking the lazy route this year but haven't been able to get my act together. Quelle surprise! So yes, I am committing that heinous act of re-gifting. Now before you judge me and hurl culinary insults my way, my friend's sister gave her used potholders one Christmas, I kid you not!, so re-gifting a few recipes can be all that bad... Here are some Thanksgiving ideas from the past few years. Don't miss the spice bread and foie gras stuffed chapon recipe and please don't torque the turkey like I did 2 years ago... Happy Thanksgiving and Bon Appetit! Laura

[November 2007] Putting together a menu is always the hardest part for me - I struggle, agonize, bemoan my fate - so if you don't want to suffer the same, here are some ideas from the Ghosts of Thanksgiving Past...

How *Not* to Cook a Turkey 12/2/06

Thanksgiving in Paris, Trois Fois (Three Times) 11/27/05

Thanksgiving Recipes v4.0 ~ Stuffed! 11/20/06

Thanksgiving Recipes v3.0 ~ Michael Chiarello 11/19/06

Thanksgiving Recipes v2.0 ~ Deja Vu 11/18/06

Thanksgiving Recipes v1.0 ~ Williams-Sonoma 11/17/06

And this year, I'm in San Francisco cooking with my Paris flatmates. Here's the menu below... Whether it actually ends up being this will be wholely determined by how much champagne we consume while cooking and if certain people went out the night before and decided to clean the oven at 4am...but I digress... We decided on a capon since I torqued the turkey last year. Cross your fingers and toes and wings and thighs for me!
thanksgiving 2008
chez john et pierre
----
rose champagne
smoked salmon on brioche with lemon creme fraiche
toasts with arugula, proscuitto, chevre
----
burgundy pinot noir
chapon stuffed with foie gras, sauteed trumpet mushrooms, cognac
cornbread stuffing with dried cranberries, apricots
roasted asparagus sliced fennel, beets, oranges with a raspberry vinaigrette
----
sauterne (or maybe back to champagne?)
pears poached in red wine on creme anglaise drizzled with chocolate

Bon appetit! L

Cold Soup for a HOT HOT HOT Day

Indian Summer indeed! Global warming is alive and well when it's pushing 100 degrees in San Francisco in September. Not wanting to make anything that involved getting near a stove, I called my friends J & J and asked if I could come over to their uber swanky and, this is key, air conditioned kitchen and whip something up for us for dinner. When I woke up yesterday morning and it was already 82 degrees, all I could think about was cold gazpacho soup with some thick crunchy crusty bread.

I asked J various questions. Do you have a Cuisinart? No. Do you have a blender? Hold on. J, do we have a blender? No. Do you have a stick blender? Yes. Is it charged? Hold on. No. Ok, Plan B. I'll run to the store, I'll bring my stick blender, and you chill the tomatoes. An hour or so of chopping later, accompanied by a glass of champagne, we dined on some darn good gazpacho soup, much to my amazement, relief and delight. J and I high-fived :) I hadn't made it in literally years, maybe a decade (?!?!), so I was quite nervous but thanks to some gorgeous heirloom tomatoes and a lot of love, it was a hit. I showed some restraint in the chopped garlic area - vampires, be damned - but had I not, it would have overpowered, so go with 2 cloves, not the 4 that I originally intended. One jalepeno and we were sufficiently spicy. I'm a huge spice wimp so I err on the conservative side here. (Note: it was even spicier the next day!)

J served the soup with a crisp rose, Domaine de Beaurenard, from the Cotes du Rhone and we toasted (our one minimal use of the oven) some thick country bread and rubbed it with a garlic clove and the cut half of a roma tomato as they do in Spain. A little garnish of basil chiffonade and we were good to go...

1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice
2-3 heirloom tomatoes (diced, save juice and add to bowl)
1 basket small orange baby tomatoes (cut in half across the equator)
1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)
1 red pepper (cut out ribs, seeds & dice)
1 yellow pepper (cut out ribs, seeds & dice)
1 jalepeno pepper (cut out ribs, seeds & dice)
1 avocado (half for the soup, half diced for the garnish)
2 large shallots, diced
2 cloves garlic, minced
4 ribs celery, diced
1 english cucumber (cut off most of the green, leave a little for color, scoop out seeds, dice)
juice of 1 lime
olive oil
balsamic vinegar
10 or so large basil leaves, cut in a chiffonade for garnish
sea salt, fresh ground pepper

save a tablespoon or two of each of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish. put everything but the avocado in a small bowl, add a swirl of olive oil, some sea salt, fresh ground pepper and stir to combine. add the avocado and give it a quick stir gently. set aside.

if using a stick blender, combine all the vegetables in a large glass (or non-reactive) bowl along with half the vinegar and blend. I like mine a bit chunky, not super smooth, so I blended in pulses moving the stick blender along the outside of the bowl. If using a cuisinart, just pour it all in and pulse til you get the consistency you'd like. add more liquid (vinegar, stock, water depending on your taste) if you want a thinner consistency. taste and add lime juice if you think it needs a kick. taste for seasoning and add salt and pepper as you'd like.

mine didn't not come out a bright red as you might imagine because I added the avocado but I like the creamy consistency it gives the soup. I topped each bowl with a tbsp or two of the vegetable brunoise (dice) garnish, a few ribbons of basil, a drizzle of good olive oil and a few drops of really good balsamic vinegar.

bon appetit and stay cool!

Dog Days of Summer...

Woof!

COOKBOOK: The Fundamental Techniques of Classic Cuisine ~The French Culinary Institute

I could have saved $40,000 and 6 months, endless cuts and burns, bad hair days, bruised egos, fashion disasters, gas that could peel the paint off the side of a barn, and having cats follow me home because I smelled like a mackerel!

As y'all know, I attended the full time 6-month culinary program at the FCI a few years ago (and yes I experienced all of the above... in abundance!) so when I saw this book come out, I had to buy it. Like James Peterson's Sauces, this book too could ballast a boat - all 500 pages! - but it is also a veritable treasure chest, a culinary Fort Knox if you will, of all things cooking. If Techniques is the only cookbook you ever purchase, you'd be set.

Techniques is almost verbatim our first quarter (6 week) curriculum. Really! Word for word, gram for gram, ingredient for ingredient. I even pulled out my notebook and compared the Sauces section. Exactly the same. Our first quarter was spent learning these 250 techniques. (Before I went to cooking school I burned water! I still do, just less often...) We then spent the next 3 quarters refining and practicing and expanding on all these techniques. So if you don't want to sacrifice 6 months and $40,000 and the above mentioned humiliations to attend cooking school, then buy this book and cook every recipe over and over and you will become an excellent cook. If you master all the skills and techniques in the book, you can walk into any kitchen (even in France!) and hold your own as this is the foundation of classic cooking and the language of the kitchen.

Hints and tips from the Deans and Chef Instructors pepper the book in every technique with tidbits such as "...cook beans at a constant low temperature and cool them in their cooking liquid. ~ Dean Alain Sailhac" or "Do not cover a chicken after roasting or it will steam and make the meat taste reheated." ~Dean Jacques Pepin". It's like getting a personal cooking lesson from some of the world's the greatest chefs. A few that I'm not sure made it into the book that will I will never for include, "If you have time to lean, you have time to clean ~Chef Henri Viain" and "What you put in the pot, you get out of the pot. ~Chef Pascal Beric" and God love them both for their dedication to their students.

Techniques teaches the 250 classic foundation techniques including stocks, sauces, soups, salads, eggs, potatoes, poultry, beef, veal, lamb, pork, fish, shellfish, marinades, stuffings, organ meats (my least favorite day in cooking school!), pastry dough, creams & custards, crepes, brioche, frozen desserts, meringues, mousses, and soufflés (my favorite day in cooking school! :) As I browsed through the book, 6 months of my life flashed before my eyes, intermittently cringing while remembering slicing off the tip of my thumb on the mandoline or burning my wrist on the convection oven and laughing out loud picturing the over-whipped genoise, splattered pommes anna, and over salted poulet roti grandmere dubbed "inedible" by the chefs.

Many if not all of the recipes in my humble little blog, such as the ones here and here, are based on the foundation I learned in cooking school. Techniques also explains in great detail terms in a kitchen, names of equipment and pots and pans (and the difference between stainless steel and aluminum, cast iron, non-stick and the benefits and pit falls of each), food safety, knifes and knife skills, and professional kitchen management.

If you want to become an great home chef or are considering or about to attend cooking school, I implore you to devour (pun intended) this book. If you learn all the techniques, or at least become familiar with them, then you will be leaps and bounds ahead of the game. Bon courage et bon appetit!

CDG to SFO in 37 Hours....

Champs Elysees and the Arc de Triomphe ~ Paris, December 2007

Copied from an email I sent my flatmates in Paris a few days after arriving back in San Francisco....

"...I will never, ever, ever, ever, ever fly through Washington DC/Dulles again. Ever, ever, ever! Did I say ever? NEVER!

To start, we were late leaving CDG because of a SUSPICIOUS BLUE BAG left in the terminal. Good thing I got there early because it took me almost and hour and a half to get to the gate. The airport was mobbed with people of all shapes and sizes and colors in various forms of ornate ethnic clothes, some bright, some subdued, all in need of washing. The line to check in at the gate was about 5 people deep and a veritable mosh pit. Why is it that the check in desk at Lufthansa is always calm, serene, and orderly while chaos reigns at United? Anyways, after answering various and inane questions about the whereabouts of my luggage and the content within, I made it to the check-in counter and was helped by an absolutely delightful, kind woman. WHEW! I had upgraded the night before, as you know, to Washington but was wait listed from Washington to SFO however she said, "It looked very good".

Giddily anticipating my complimentary business class cocktail, I then proceeded to the longest passport control line I'd ever seen. It snaked along the wall nearly the entire circumference of the airport. While waiting in line for nearly an HOUR, we kept hearing announcements asking the owner of a SUSPICIOUS BLUE BAG left in the terminal to come get it. I kept hearing it as I marched through passport control and as I was headed to the gate I heard a BOOM! They BLEW UP THE BAG! They didn't remove it, inspect it, x-ray it nor seal it. No. They BLEW IT UP! In the terminal! I ran for the Red Carpet Club, slammed back a glass of champagne and headed for the gate...

Click below to continue reading this explosive travel tale -->

Who needs a chimney? Not Santa!

Santa taking a different route into a home in Orange, France near Avignon.

City of Lights

Hotel Plaza Athenee ~ Paris, December 2007

8th Grade Reunion...

29 years later! When I told people I was going to my 8th grade reunion, they looked at me like I was crazy but there was no way I was going to miss it. Two friends (above) who were boarding students flew from Mexico City for the reunion so I was going to be there come hell or high water. Fortunately it didn't take that :) I'd post a "before" picture of us but I had acne, braces - those big ugly silver ones that went all the way around your teeth - and a Dorothy Hammill haircut.... enough said!

Baby got back....

don't watch this while eating thanksgiving dinner or you'll have cranberry coming out your nose :)

Thanksgiving Recipe Round-up

Hi Everyone! Grab your apron (or cocktail as the case may be!) and let's get cooking! Putting together a menu is always the hardest part for me - I struggle and agonize and moan and questions my existence - so if you don't want to suffer the same fate, here are some ideas from the Ghosts of Thanksgiving Past...

How *Not* to Cook a Turkey 12/2/06
Thanksgiving in Paris, Trois Fois (Three Times) 11/27/05
Thanksgiving Recipes v4.0 ~ Stuffed! 11/20/06
Thanksgiving Recipes v3.0 ~ Michael Chiarello 11/19/06
Thanksgiving Recipes v2.0 ~ Deja Vu 11/18/06
Thanksgiving Recipes v1.0 ~ Williams-Sonoma 11/17/06

And this year, I'm back in San Francisco cooking with my Paris flatmates, my absolutely favorite thing to do in the whole world. Here's the menu below... Whether it actually ends up being this will be wholely determined by home much champagne we consume while cooking and if certain people went out the night before and decided to clean the over at 4am...but I digress... We decided on a capon since I torqued the turkey last year. Cross your fingers and toes and wings and thighs for me!

thanksgiving 2008
chez john et pierre
----
rose champagne
smoked salmon on brioche with lemon creme fraiche
toasts with arugula, proscuitto, chevre
----
burgundy pinot noir
chapon stuffed with foie gras, sauteed trumpet mushrooms, cognac
cornbread stuffing with dried cranberries, apricots
roasted asparagus sliced fennel, beets, oranges with a raspberry vinaigrette
----
sauterne (or maybe back to champagne?)
pears poached in red wine on creme anglaise drizzled with chocolate

Bon appetit! L

Heureux Mercis Donnant ~ Happy Thanksgiving!

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!

National Indie Excellence 2007 Book Awards Finalist!!!

I was stunned to see an email in my inbox that read: "You are an Indie Excellence Book Award Finalist!" Spam most likely was my first thought. Then....yikes! Moi? My humble little livre (book), My Keyboard for a Cutting Board ~ Adventures in a French Kitchen v1.0, made it to the finals! Oooh la la! Never mind I lost out to the Junior Leaguers.... "I'm just happy to be nominated", to quote Susan Lucci. Click here to see the press release and listing of finalists and winners.

And for more information on my book, click here.

Spring in Paris!

Hi Everyone! Thank you all for being so patient with me the past few months. I had emergency surgery so have been out of touch for a while but am recovering well, in spite of a setback here and there, but I promise I will get y'all up to speed on the past few months.

It is absolutely GLORIOUS here in Paris. I don't remember a spring this spectacular in the past 3 years. Today it was 80F degrees and each day has been more beautiful than the last. The entire city is a-bloom, an exploding rainbow of petals and leaves and everyone is outside soaking up, embracing, clutching the sunshine. This picture of Notre Dame I took on Easter Sunday walking home along the Seine after Easter mass at the American Cathedral. It was one of those days that makes you glad to be alive.

Happy Spring! :)

La Vue de Ma Fenêtre ~ Sonoma Valley

This is one place I don't mind getting lost! Every turn you take is more beautiful than the next with the cherry trees in full bloom and brilliant sun searing the sky azure blue. (Click on the picture to enlarge it.)

Apologies for being so very lame in posting. I have taken a lot of pictures so will post when I can come up for air. Off to LA tomorrow, then back to Paris on Tuesday. Whew!

San Francisco, Open your Golden Gate...

San Francisco, Bay Bridge, Treasure Island, and the East Bay

I know, I know, I'm sorry! I promised that I wouldn't post any more photos from planes, trains and automobiles but I couldn't resist this one. Click on it to make it bigger. As we were coming in to land, the pilot tilted the wings and announced "Welcome to San Francisco." The whole plane gasped. It was such a sudden and stunning view - couldn't ask for a better welcome!

Dorie Greenspan ~ Live and Online in Paris

Some of my most treasured memories in Paris are of time spent over a chocolate chaud or a vin chaud or an impromptu walk around the 6th with Dorie Greenspan. She knows everyone. Really. Everyone. It's amazing. And very fun. I try to stay in her wake, hoping some of her magical fairy dust will float back onto me. She tells me stories after stories after stories of the richest, most delightful experiences, experiences with some of the industry luminaries. Over a delicious lunch at Le Comptoir this week, Dorie shared more of her fascinating life with me. I can't begin to convey them with the humor and joy that she did but I hope they at least bring a smile to your face and a warmth to your heart as they did to mine. Click here to read the whole story...

La Fete des Amoureux ~ Valentine's Day

Love is nothing short of a national sport here in France and the French claim to celebrate it every day of the year, not just on February 14th. It is more beloved than soccer or philosophical debate, though love plays heavily into both. All store fronts are bedecked with Valentine's decorations but regardless of the time of year, people are always kissing.

Sometimes it's charming, like a couple I spotted smooching after a long lunch at the Palais Royal; other times you want to hurl, like when the couple in line in front of you at the post office are slobbering on each other so much so you feel like you are in the front row of the dolphin show at Marine World. Anyways, back to Valentine's Day... This year I got a tad carried away with the heart-red-love theme. Click here for more on this celebration of love...

La Vue de Ma Fenêtre ~ Par La Fenêtre de Michel Cluizel

I met a friend today for lunch at a small sushi place off Rue St. Honore called Foujita (7 rue de 29 juillet, 75001, 01 49 26 07 70). The sushi was fabulous, the place was packed, and the service was about as rude as it gets. So rude it became funny. And on the way back to the metro I walked past Michel Cluizel's chocolaterie. It took every ounce not to run in and roll around in this a la Alfred Molina in Chocolat. Enjoy....!

La Vue de Ma Fenêtre ~ Police on Rollerblades

Policemen on Rollerblades in front of l'Opera, Paris ~ February 2007

Can't outmaneuver these guys! And given the traffic jams and transportation strikes in Paris, this is probably faster than the metro. Maybe it's time to dust off my big purple pair that I used for all of a week back in 1994 when I was determined to make those Friday Night Rides across San Francisco that were so hugely popular back then. Determined that is, until I fell directly on my tailbone (less padding than now) right in front of the Chestnut Street morning express bus headed downtown filled with handsome men in double-breasted suits and wingtips. The searing pain was outmatched only by the sheer embarassment made doubly so because I fell trying to do a fancy little jump turn onto the sidewalk in front of above mentioned bus. That'll teach me to try to show off!

Cocktails and Art at enviedart

I flew in last Thursday afternoon - with a few hours of deep REMs thanks to Ambien under my belt to get me through the night - headed home, showered, changed, and was in a cab within an hour careening to a cocktail party at enviedart, a tres chic, hip, hyper (pronounced: ee-per) cool art gallery in the 8th. Featuring all young and upcoming artists, it was a great place to have a reception rather than the staid, and now Michelin-spanked, George V. A local restaurant and favorite of the fashion houses, Lemoni Cafe, catered all natural, organic brightly colored combinations of sweet and savory in cute little plastic cups for an almost Pierre Herme-ish effect. I was waiting for someone to set their cocktail on the small table top canvases or knock over a statue but nary a spill... Here are some pics...

Planes, Trains and Automobiles....

Flying into Frankfurt...

Thank you for all your notes wondering where in the world (literally!) I was the past few weeks. Well planes, trains, and automobiles just about sums it up. I flew to San Francisco a few days after returning from Dayton and I just returned to Paris yesterday. I thought I'd spare you the pictures of the very bad airplane food (even in business class!) but here are a few more pictures of clouds, mountains and lakes. Last ones, I promise! :)

Kendall's Famous Bar-B-Que Chicken Pineapple Cheese Pizza

Kendall made this often in Paris so when I visited her this past weekend, my first request was, of course, for her famously delish pizza. It's the little things in life....

Sunset over Dulles Airport, Terminal C

I'd prefer that view from a beach but trying to appreciate the little things in life, regardless of my vantage point....

God Bless America

Dayton Airport ~ January 2007

La Vue de Ma Fenêtre ~ Lollipops

Candy at The Crackerbarrel, Dayton, Ohio ~ January 2007