Thursday, December 11, 2014

Cook's Cook

The Cook's Cook is a free high quality magazine and featuring an article about Clotilde Dusoulier and I.  How Edible French came to be published. 
It features a family recipe of Chestnut mille Feuille that we call a "coupable" a "guilty" :) 
The article is page 39. 

Mag link:  http://www.thecookscook.com/emagazine/2014-12/html5/





Sunday, December 7, 2014

Baby it's cold outside

Temperatures are plumetting over here. Winter equals soups. Rich laurel, peppercorn, gingery vegetable soups for the heart and soul. Thickened with lentils, floury potatoes or bits of crusty bread. A splash of double cream or a spoonful of blue cheese.  Or some coconut milk for some added smooth exotic smell. All made in the lovely family "cocotte" or "caquelon". 





Friday, November 28, 2014

29 November 2014

tomorrow 29 November, I'll be with Clotilde Dusoulier at the English libray (WH Smith) Rue de Rivoli from 4 to 5:30pm for a book signing. Thrilled to get to meet readers and show some of the originals!


Sunday, November 2, 2014

Tomorrow is always new

As hard as a day can be I always go to sleep thinking tomorrow is a new gift. I know we are told to live in the moment. but there is something magical about the infinite possibilities in tomorrow. They are, today, just that, possibilities and we get to model them in our heads and dress them up or down as  our imagination wants. whether they come true or not the next day, at least we'll always have the possibilities of tomorrow!






Saturday, October 18, 2014

Happy Halloween-why do we dress as witches

HAPPY HALLOWEEN!

Halloween, All saints, Toussaint, Eid Al Adha, Shemini Atzeret what do they have in common?  Read on.....

This watercolour witch is riding a watercolour paintbrush....
Interestingly, halloween matches the French "Toussaint" where you traditionally go with your family to visit the tomb of your ancestors/departed family.  It involves a lot less candy.....

So why is this holiday asssociated with witches and grim reapers?

In astronomy, halloween represents the halfway point between the autumnal equinox and winter solstice, the last of four "cross-quarter" days on the solar calendar.  It was the end of the year, beginning of the new one for the celts. And in esoteric tradition the day of the year where the veil between the living and the dead is the thinnest. 

The Celts believed that at the time of Samhain, more so than any other time of the year, the ghosts of the dead were able to mingle with the living, because at Samhain the souls of those who had died during the year traveled into the otherworld. People gathered to sacrifice animals, fruits, and vegetables.

Shemini Atzeret in the Jewish religion is around the same time and marks the end of the year's weekly readings of the Torah (Five Books of Moses) in the synagogue, and the beginning of the new cycle of reading.
Eid Al-Adha for Muslims concludes the annual Hajj, or pilgrimage to Mecca. 
Many more religions have major celebration linked to end/beginning of year around Halloween.

We will be spending Halloween going around West Hampstead and Hampstead with a group of Pokemon dressed teenagers.  I guess it good that these happy teenagers don't really like to dress in ghoulish styles.  But I'll be sure to explain to them why they shouldn't look too cheerful when going to bed less the Hallloween spirits find them too delicious!  (That a good halloween scary story isn't it!)
I'll be dressed as a witch, like every year before!

(Cropped picture below to see better cheeks and ragged hat!)

Monday, October 13, 2014

Onion soup recipe

Now that we have a big family I tend to buy things in bulk.  As much as it can be considered "bulk" in a London supermarket.  


So what do you do for diner when you have several kilos of pink onions in a cupboard and nothing much else as far as fresh vegetables?  Onion soup.

In France it is a classic hang-over cure served for breakfast when the party is winding down.  
Here it was adapted from the traditonal clear broth recipe, with a roux start to give it body (and an optional glug of wine).





Saturday, September 20, 2014

Edible French Preview

We received yesterday the watercolor originals back from the Editor with the first hard copies of Edible French!  JOY! :)
Clotilde created a mini-site here with a preview.  It is on sale on Amazon.com or Amazon UK if you are so inclined and Anthropologie in the US is set to carry it.