Molasses Time
Molasses time. That’s what I’m calling this moment post-confinment. Or as the French say, “déconfinement”. Someday someone will explain to the world in a precise and scientific way how Covid-19…
Molasses time. That’s what I’m calling this moment post-confinment. Or as the French say, “déconfinement”. Someday someone will explain to the world in a precise and scientific way how Covid-19…
I think my rhubarb plant loves me. I blush to say this, but it's got to be true. Each season, it gets bigger and more productive. This year,…
Salade Niçoise, how we all love this blend of potatoes, green beans, lettuce, tomatoes, anchovies, tuna and…WAIT !!! STOP!!! Do not EVER tell any self-respecting Niçoise that you like your Salade…
Welcome spring! Yesterday was its official debut (at 10:53 local French time, according to radio France Inter) even though I always thought it was the 21st. The date doesn’t…
First and foremost, summer classes at On Rue Tatin will be spectacular! The garden is ready to burst into color already; the fruit trees have gotten their winter trim, and…
The temperatures have turned wintery here in northern France. I'm between Louviers and Paris, between my wonderful house and my teeny apartment and while I feel the cold, both are…
Eileen and Betsy are back! Busily grilling their way through French Grill, they've just sent this new missive!! "So we had last Saturday night set aside to do something…
EEEK! I almost forgot Labor Day! It's my calendar's fault; it is supposed to keep me informed of all holidays everywhere, but the "settings gremlin" flipped a switch and here…
American flags still dot the house and garden, happy little reminders of a great July 4 party, great values, great burgers. Now there’s a French flag in the mix, for…
I remember interviewing Pascal Barbot of the pocket-sized restaurant l'Astrance, asking him questions as we sat over a coffee. We talked about his past, his influences, and how he would…