So. The pâtisserie called “Opéra,” pronounced oh-pair-ah. Do you know it? This post gives you step-by-step instructions with photos for how to make one. There are 44 photos in all. One of them is this. It’s not for the faint of heart. You will need to make the following things: cake layer, the coffee syrup, italian merengue (which is part of… Read More
Blanquette is referring to the fact that the dish is full of white ingredients. White = Blanc. You can use any white meat, such as poultry – think turkey legs – but it’s principally prepared with veal. Veau is pronounced like go -( vo). You’ll need 1.5 kilos of meat with some fat and no bone. I had to go back… Read More
I am back after one week, as promised, but because there are so many things going on in my head I don’t know where to start, or because there is only one thing that is important enough to say today, I will say only this: The book I am honored to participate in, the one spear-headed by the lovely Alexa… Read More
This past weekend we went to Normandy for a church retreat – to Forges-les-Eaux. It was a lot of fun. There was this old structure in place that I erroneously took for a sheep shearing centre – especially with the word “mouton” written on top, which means “sheep” and a big wheel that looked like a horizontal loom. Makes sense… Read More
I think if I didn’t have something a little more logical to go on than just blind faith (although that does indeed play its part in trusting God), I wouldn’t have been able to stay faithful for the past 18 years. I need to know more. I need to see behind the scenes. I need to know why. One of… Read More
I have three things to say, and then tomorrow we leave for a weekend in Normandy. 1. Fall this year has not been as much fun as usual. I normally love fall. I love the smells, the leaves turning colors, the fires in our fireplace, the pumpkin soups, the burgundy sweaters. I love that my birthday is in the fall… Read More
