Wednesday, October 28, 2009

a few new things

I love creating key chains with a French theme. Any of these can also be made into a necklace. Just email me or send me a convo from my shop. Click on photo to be taken to item in my shop Simply French Designs:

Sunday, October 25, 2009

French Proverb

“You often meet your fate on the road you take to avoid it”
photo by Denise Dion-Sullivan

Wednesday, October 21, 2009

Sunday, October 18, 2009

Quote of the Week

"To communicate through silence is a link between the thoughts of man". Marcel Marceau

Wednesday, October 14, 2009

Free Worldwide Shipping!

I now offer free worldwide shipping in my shop Simply French Designs on Etsy. Visit my shop where you will find my original, French Inspired Jewelry and Simply French Style for Everyday Living. Put a bit of joie de vivre into your life! Click on the French postcard above to be taken to my shop or view some of the items at the bottom of this blog.

Sunday, October 11, 2009

Quote of the Week

"All I wanted was to connect my moods with those of Paris. Beauty paints and when it painted most, I shot" Ernst Haas, photographerBoulevard by François Avril

Friday, October 9, 2009

Petits Pot de Crème au Chocolat - Chocolate Cream

This is one of my families favorites! They prefer this over American Chocolate Pudding. It is delicious with a deep chocolate flavor and creamy texture.Leftovers can also be frozen for another occasion. Bon Appétit!

Crème au Chocolat - Chocolate Cream
1 cup (1/2 lb) softened butter (preferably unsalted)
3/4 cup sugar
8 ounces good quality, semisweet chocolate, melted
6 eggs
2 tablespoons of Grand Marnier Liquor (optional)
Sweetened whipped creme (optional)
candied violets (optional)

With an electric mixer or food processor, beat butter and sugar at high speed until well blended. Slowly pour in chocolate and continue beating until blended. Still at high speed, beat in eggs, one at a time, until thoroughly blended. If desired, mix in liqueur.

Spoon into 8-10 individual dishes. Cover and refrigerate for at least 4 hours or up to 3 days; freeze for longer storage.

Just before serving, garnish each dish with a dollop of fresh whipped cream and a candied violet, if desired. Makes 8-10 servings.

photo found on google image

Wednesday, October 7, 2009

Sunday, October 4, 2009

Quote of the week

"Les grandes pensées viennent du coeur." (The greatest thoughts come from the heart).
Le Jardin - oil painting by Julia Watkins

Friday, October 2, 2009

Creamy French Pumpkin Soup

This soup is simple, has wonderful color and is just in time for cooler Fall evenings!

Creamy French Pumpkin Soup

2 1/4 lbs pumpkin, peeled and cut into chunks
1 large white onion cut in quarters
3/4 cup light cream
salt and pepper to taste
1 tablespoon olive oil
dash of nutmeg

Put the pumpkin and onion in a large soup pot with 4 cups of slightly salted water. Cook slowly, simmering for about 15 minutes or until tender. Using a hand blender, puree the pumpkin and onion with about half the liquid. Blend until a very smooth fine puree. Add 3/4 cup of light cream. Adjust the seasoning according to taste and transfer the soup into a serving pot and keep warm. Just before serving add 1 tablespoon of olive oil and a little sprinkling of nutmeg. Pour the soup into 4 individual bowls and serve with warm French Baguette.Bon appetit!