There aren’t too many options for celebrating the Fourth in Paris. Wish a Frenchman a Happy Fourth and what do you get? bah oui! why yes it is the fourth of july! But! The American Church in Paris put on an amazing celebration- complete with sparklers!!
oooo I didn’t get a picture of the food! Hotdogs, BBQ Lays, and a Chocolate Chip cookie!! What awesomeness! And the hotdog was mighty tasty! Not those scary almost white looking hotdogs they sell in the park.
Happy Fourth of July!!!
Two days ago a post of Facebook caught my eye as I was about to head out for the evening:
What’s up with the hordes of people dressed in white and carrying lawn chairs around the Louvre ??
Two seconds later and there was a link to an article about Diner en Blanc, the world’s largest secret dinner club!
A quick text to Nick and a slight wardrobe change later and bam!
So cool! Super blurry iPhone pic. yay!
The rules of the game are that 1. you have to be on the guest list or a friend of a guest to dine (darn! next year?). 2. Each guest brings a table for two, two white chairs, a white table cloth and an delicious feast (we actually saw a chef preparing food on a hot plate..). 3. Dress elegantly and all in white. The location isn’t announced until an hour before and is usually in a public spot.
I have a tinsy fridge here in Paris. So small that I go to the grocery store every two days. I love it. :-)
But what to do when you barely have anything on hand, it’s Sunday, you’re starving and everything is closed? Zucchini Fritters! The only main ingredients that you need are flour, eggs, zucchini, a little salt and pepper, and some garlic. Everything else is just tasty add ins.
I even divide the recipe in half if it’s just me.
An egg in a bowl, grated zucchini, some parsley, salt, and pepper, and garlic powder.
Add in the flour. The zucchini will start to sweat making the mixture more watery so cook these up quick!
I like small fritters! Cooked just like pancakes, they’re ready in a jiffy. ha. haha.
A small side salad, maybe a little garlic herb cheese on top, and you’re set! Super easy! Great in the spring or summer. And they are actually good cold! I brought some as a snack for the train when we went to Chantilly Chateau.
2 medium zucchini, grated
1 teaspoon salt
1 tablespoon freshly grated lemon zest
1 lemon cut into wedges (optional)
a couple sprigs of parsley chopped (optional)
1 medium garlic clove, or 1/2 teaspoon garlic powder
2 large eggs, beaten
1/2 cup all purpose flour
2-4 tablespoons olive oil
In a bowl, combine the grated zucchini, salt, lemon zest, chopped parsley, chopped garlic, and eggs. Stir!
Add in the flour. You may need to add more or less. The consistency should be like pancake batter.
Heat olive oil in a saute pan. Drop batter by the tablespoon onto the hot pan and cook until golden brown on both sides.
The very first weekend I was in Paris my friend Jen came to visit. The timing was perfect. I’d had a couple of days to adjust but with a couple more days before school started, I was looking for a familiar face.
This one in fact!
So when the opportunity arose for me to go visit her where she was living in Spain, I jumped on a plane! Arrived at midnight and after practicing “Hola, San Sebastian en Mijas por favor” all that came out when I talked to the taxi driver was French. Even the street name was said in a French accent. Then there was some English, then back to French. And one very confused taxi driver asking which language we should speak in.
Jen lives on one of the most photographed streets in Spain in a tinsy little town nustled in the mountains called Mijas. All the buildings are white with vibrant flowers and from each you can see the Mediterranean sea.
Be prepared. There’s LOTS of photos in this post. :-)
Guess who’s the proud owner of a new certificate!!
woohoo!!! I mean who isn’t up for champagne and macaroons at a 9am graduation ceremony on a Wednesday!!!!
oo la la and look at the little petite munchies!! tres chec!
I’ll have a recap post of Basic Pastry up soon! Now that I have 10 days off, I’ve got a lot of time on my hands! The school has been amazing so far! I love it and am so happy to be here! Can’t wait to see what Intermediate and Superior Pastry bring! Let me at it!