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Saturday, December 25, 2010

Joyeux Noël

Thursday, December 23, 2010

Joyeux Noël

POEME DE NOËL DE CLEMENT MOORE

C'était la nuit de Noël, un peu avant minuit,
A l'heure où tout est calme, même les souris.
On avait pendu nos bas devant la cheminée,
Pour que le Père Noël les trouve dès son arrivée.
Blottis bien au chaud dans leurs petits lits,
Les enfants sages s'étaient déjà endormis.
Maman et moi, dans nos chemises de nuit,
Venions à peine de souffler la bougie,
Quand au dehors, un bruit de clochettes,
Me fit sortir díun coup de sous ma couette.
Filant comme une flèche vers la fenêtre,
Je scrutais tout là haut le ciel étoilé.
Au dessus de la neige, la lune étincelante,
Illuminait la nuit comme si c'était le jour.
Je n'en crus pas mes yeux quand apparut au loin,
Un traîneau et huit rennes pas plus gros que le poing,
Dirigés par un petit personnage enjoué :
C'était le Père Noël je le savais.
Ses coursiers volaient comme s'ils avaient des ailes.
Et lui chantait, afin de les encourager :
"Allez Tornade ! Allez Danseur ! Allez, furie et fringuant !
En avant Comète et Cupidon ! Allez eclair et tonnerre !
Tout droit vers ce porche, tout droit vers ce mur !
Au galop au galop mes amis ! Au triple galop !"
Pareils aux feuilles mortes, emportées par le vent,
Qui montent vers le ciel pour franchir les obstacles,
Les coursiers s'envolèrent, jusqu'au dessus de ma tête,
Avec le traîneau, les jouets et même le Père Noël.
Peu après j'entendis résonner sur le toit
Le piétinement fougueux de leurs petits sabots.
Une fois la fenêtre refermée, je me retournais,
Juste quand le Père Noël sortait de la cheminée.
Son habit de fourrure, ses bottes et son bonnet,
Etaient un peu salis par la cendre et la suie.
Jeté sur son épaule, un sac plein de jouets,
Lui donnait l'air d'un bien curieux marchand.
Il avait des joues roses, des fossettes charmantes,
Un nez comme une cerise et des yeux pétillants,
Une petite bouche qui souriait tout le temps,
Et une très grande barbe d'un blanc vraiment immaculé.
De sa pipe allumée coincée entre ses dents,
Montaient en tourbillons des volutes de fumée.
Il avait le visage épanoui, et son ventre tout rond
Sautait quand il riait, comme un petit ballon.
Il était si dodu, si joufflu, cet espiègle lutin,
Que je me mis malgré moi à rire derrière ma main.
Mais d'un clin d'oeil et d'un signe de la tête,
Il me fit comprendre que je ne risquais rien.
Puis sans dire un mot, car il était pressé,
Se hâta de remplir les bas, jusqu'au dernier,
Et me salua d'un doigt posé sur l'aile du nez,
Avant de disparaître dans la cheminée.
Je l'entendis ensuite siffler son bel équipage.
Ensemble ils s'envolèrent comme une plume au vent.
Avant de disparaître le Père Noël cria :
"Joyeux Noël à tous et à tous une bonne nuit"

Wednesday, December 1, 2010

World AIDS Day

Since the 1st December 1988, World AIDS Day has been about raising money, increasing awareness, fighting prejudice and improving education. The World AIDS Day theme for 2010 is 'Universal Access and Human Rights'. World AIDS Day is important for reminding people that HIV has not gone away, and that there are many things still to be done.  According to UNAIDS estimates, there are now 33.3 million people living with HIV, including 2.5 million children. During 2009 some 2.6 million people became newly infected with the virus and an estimated 1.8 million people died from AIDS.
 
Today communities and cities all over the world will dim the lights to mark World AIDS Day as part of the Light for Rights campaign. LIght for Rights focuses on human rights, HIV and AIDS.
read more about it via World AIDS Day 2010.

Tuesday, November 9, 2010

French Recipe

Delicious Blueberry Compote for Crepes
  • 2 c frozen blueberries
  • 1 c water
  • 3/4 c sugar
  • 2 T cornstarch

METHOD
1. Bring blueberries, 3/4 c of the water, and sugar to bubbling in a saucepan. Dissolve cornstarch in remaining 1/4 c of water and add to pan. Stirring constantly, bring back to bubbling and let thicken and serve over crepes!

Tuesday, October 19, 2010

French Recipe ~

 Julia Child's Homemade Mayonnaise Recipe

Ingredients
  • 3 egg yolks
  • 1 T lemon juice (plus a bit extra set aside)
  • ½ t salt
  • ¼ t dry or prepared mustard
  • 1½ to 2¼ c of olive oil, salad oil or a mixture of each.
  • 2 T boiling water
  1. Add the egg yolks and beat with wire whisk for 1 to 2 minutes until they are thick and sticky.
  2. Add the lemon juice, salt and mustard. Beat for 30 seconds more.
  3. While putting in the eggs, drop by drop,do not stop beating until the sauce has thickened.
  4. Add the drops of oil with a teaspoon. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
  5. Once 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a heavy creme and the potential for curdling is over. You can rest a moment and then, beat in the remaining oil by 1 to 2 T drop, blending it thoroughly after each addition.
  6. When the sauce becomes too thick and stiff, beat in drops of  additional lemon juice to thin it out just a bit, then continue with the oil.
  7. Beat the boiling water into the sauce. This is will also prevent curdling. Season to taste.
  8. If the mayonnaise is not used immediately, scrape it into a storage container with cover and refrigerate.

Thursday, October 14, 2010

Tuesday, October 5, 2010

L'amour fait les plus grandes douceurs et les plus sensibles infortunes de la vie....
Love makes life's sweetest pleasures and worst misfortunes, from Choix de pensées de l'amour by Madeleine de Scudery
Heart Rock Series #1 photo by Denise Dion-Sullivan

Saturday, October 2, 2010

My French Find

Love this shop on Etsy ~Hybrid Handmade Jewelry by Cari-Jane Hakes. Cari is located on the West coast of France. According to her profile, it was when she was in training as an architect that she became inspired by the many architectural design elements which led her to design jewelry. Her lovely and unique handmade sterling silver jewelry can be viewed by clicking on the photo above!

Thursday, September 30, 2010

Tuesday, September 21, 2010

Wishing You Peace

Fridden, Luxemburgish ~ Der Frieden, German ~La Paix, French ~Achukma, Choctaw ~Mír Bosnian, Bulgarian, Byelorussian, Croatian, Czech, Russian, Serbian, Slovene, Ukrainian ~Shalom, Hebrew ~ Heiwa, Japanese ~Salam, Arabic ~ La Paz, Spanish ~ La Pace Italian ~ Peace, English ~ A Paz Galician, Portuguese ~ Alaáfía, Yoruba ~ Amaithi, Tamil ~Amaní, Swahili ~Aman Malay, Urdu ~ Amniat, Pashto ~ Ashtee, Farsi ~ Asomdwee, Twi-Akan ~ Aylobaha, Gafuleya Chontal ~ Bake, Basque ~ Barish, Turkish ~ Béke, Hungarian ~ Boóto, Mongo-Nkundu ~Búdech, Palauan ~ Chibanda, Ila ~ Däilama, Sa'a ~ Damai, Indonesian Diakatra, Maranao ~ Dodolimdag, Papago/Pima ~ eace-pay, Pig Latin ~ Echnahcaton, Munsterian ~ Ets'a'an Olal, Maya ~ 'Éyewi Nez, Perce ~ Fandriampahalemana, Malgache Filemu, Samoan ~Fois Scots, Gaelic ~ Fred Danish, Norwegian, Swedish ~ Friður ,Icelandic ~ Goom-jigi, Buli ~ Gúnnammwey, Carolinian ~ Hasîtî, Kurdish ~ Hau, Tahitian ~ Hedd, Welsh Hmethó, Otomi ~ Hoa Bình, Vietnamese ~ Ilifayka, Koasati ~ Innaihtsi'iyi, Blackfoot ~ Iri'ni, Greek ~ Írq, Amharic ~ Ittimokla, Alabama ~ Kagiso, Setswana ~ Kalilíntad, Magindanaon Kapayapaan, Tagalog Filipino ~ K'é, Navajo ~Kev Thajyeeb Nyab Xeeb Hmong Daw ~ Khanhaghutyun, Armenian ~ Khotso, Sesotho ~ Kiñuiñak, Northwest Alaska Inupiat Inuktitut Kiba-kiba, Rapanui ~ Kunammwey, Chuuk ~ Kupia Kumi Laka Miskito ~ Kutula, Fanagolo 'Kwam, Sa Lao ~ La Paqe, Albanian ~ La Patz, Aranés ~ La Pau, Catalán ~ Lapé Haitian, Creole ~ Layéni, Zapoteco ~ Li-k'ei, Tlingit ~ Linew, Manobo ~ Lùmana, Hausa ~ Mabuhay, Tagalog ~ Maluhia, Hawaiian ~ Meleilei, Ponapean ~ Melino, Tonga ~ Miers, Latvian Mina, Wintu ~ Mtendere Chewa, Nyanja ~ Muka-muka, Ekari ~ Musango, Duala ~ Mutenden, Bemba ~ Nabad -Da, Somali ~ Nanna Ayya Chickasaw ~ Ñerane'i, Guaraní ~ Nimuhóre, Ruanda ~ Nirudho, Pali ~ Nye, Ntomba ~ Olakamigenoka, Abenaqui ~ Paçi, Maltese ~ Paco, Esperanto ~ Pax, Latin ~ Pingan, Chinese ~ Pokój , Polish, Slovak ~ Pyong'hwa, Korean ~Rahu, Estonian ~ Rangima'arie, Maori ~ Rauha, Finnish ~ Rerdamaian, Indonesian ~ Rukun, Javanese ~ Saanti, Nepali ~ Sai Gaai Òh Pìhng Yue ~ Santipap, Thai ~ Saq, Uighur ~ Shîte, Tibetan ~ Shanti Bengali, Gujarati, Hindi, Kannada, Telugu ~ Sholim, Yiddish ~ Síocháin, Irish ~ Sìth, Gaelic ~Soksang, Khmer ~ Solh Dari, Persian ~ Sonqo, Tiaykuy Quechua ~ Sulh, Turkish ~ Taika, Lithuainian ~ Tecócatú ,Nhengatu ~ Thayu, Gikuyu ~ Tsumukikatu, Comanche ~ Tuktuquil, Usilal Kékchí ~ Tutkiun, North Alaska Inuktitut ~ Udo, Igbo Ukuthula, Zulu ~ Uvchin, Mapudungun ~ Uxolo, Xhosa ~ Vrede Afrikaans, Dutch ~ Wâki Ijiwebis-I, Algonquin ~ Wetaskiwin, Cree ~ Wolakota, Lakhota ~ Wôntôkóde, Micmac ~ Wo'okeyeh, Sioux


Saturday, September 18, 2010

My French Find

Colorful French Advertising posters can be found on the UK site: The Lordprice Collection. You can purchase these giclée quality prints - framed or unframed. Click on the images to be taken to their website.

Tuesday, September 14, 2010

Joie de Vivre

"The Art of Relaxation is a gift that only you can offer yourself" excerpt from the book Self-Meditation By Barbara Ann Kipfer
photo by Denise Dion-Sullivan
One of my favorite places. Marginal way overlooking Perkins Cove in beautiful Ogunquit, Maine.

Saturday, September 11, 2010

My French Find

Lace Bowl at Yii.

The Maison + Objet trade fair, which ended its five-day run in Paris on Tuesday had wonderful home furnishings and design. Click on the link below to be taken to the complete slideshow.
Designers Show Softer Side at Maison + Objet Fair - WWD.com

Thursday, September 9, 2010


Love, which is such a little thing, is still the most serious thing in life. ~ Lemontey

Saturday, September 4, 2010

My French Find

Even though Christmas is four months away, if you are one that gets a jump on the holiday by planning early, visit My Adobe Cottage on Etsy. They may have a few things from your shopping list. My favorite is this sweet Joyeux Noel, Black Toile Christmas stocking just waiting to be filled by Père Noël. Click on the photos to visit their shop!

Thursday, September 2, 2010

French Quote

On ne voit bien qu' avec le coeur. l'essentiel est invisible pour les yeux.....translates ~ It is only with the heart that one can see rightly; what is essential is invisible to the eye.

Tuesday, August 31, 2010

French Recipe ~ Sauteed Scallops ~

Coquilles Saint Jacques Meunière
Fast and delicious!

1 pound of shelled scallops
2 Tbsp of butter
2 Tbsp of dry white vermouth
1 Tbsp of finely chopped fresh parsley
salt and pepper to taste

  • Rinse scallops under cold running water and pat dry with paper towels. Season lightly with salt and pepper.
  • Heat half the butter in a frying pan large enough to hold all the scallops in one layer.
  • Saute the scallops for 3-5 minutes, turning until golden brown on both sides and firm to touch.
  • Remove to serving platter and cover to keep warm.
  • Add the vermouth to the hot frying pan, swirl in remaining butter, add parsely and pour sauce over scallops. Serve immediately.
  • Serves 2.
image found on google

Thursday, August 19, 2010

French Proverb

Vouloir, c'est pouvoir.
"To want, that is to be able." (Where there's a will, there's a way.)

Tuesday, August 17, 2010

French Recipe

Salmon Crepes

12 crepes
1 lb fresh salmon fillet's
1 large leek, sliced thin
3 T butter
3 T flour
1/4 c dry white wine
1 1/2 c whole milk
1/2 c grated Gruyère cheese
1/8 tsp nutmeg
salt and pepper

Prepare the crepes and set aside.

Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften - about 3 minutes. Add in the salmon fillets, flaking into small pieces.

When the fish is cooked, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine and milk. Cook, stirring until the mixture boils and thickens - about 5 minutes. Remove from heat and stir in 1/4 c of cheese. Let cool about 5 minutes. Stir in nutmeg, salt and pepper to taste.

For each crepe, mound a generous 1/4 c of the salmon in the center of the crepe. Fold over about 1/2 inch of the sides to hold in the filling, then roll up. Place the crepes seam-side down in a greased baking dish. Sprinkle with remaining 1/4 c of cheese.

Bake at 350°F for 20 minutes. Serve immediately.


Thursday, August 5, 2010

"People have stars, but they aren't the same. For travelers, the stars are guides. For other people, they're nothing but tiny lights. And for still others, for scholars, they're problems. For my businessman, they were gold. But all those stars are silent stars. You, though, you'll have stars like nobody else."

"What do you mean?"

"When you look up at the sky at night, since I'll be living on one of them, since I'll be laughing on one of them, for you it'll be as if all the stars are laughing. You'll have stars that can laugh!"

And he laughed again.

"And when you're consoled (everyone eventually is consoled), you'll be glad you've known me. You'll always be my friend. You'll feel like laughing with me. And you'll open your window sometimes just for the fun of it...And your friends will be amazed to see you laughing while you're looking up at the sky. Then you'll tell them, 'Yes, it's the stars; they always make me laugh!'"

From The Little Prince by Antoine de Saint-Exupéry

Thursday, July 29, 2010

Famous French Quote

Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away.
~Antoine de Saint-Exupéry~

Tuesday, July 27, 2010

French Recipe Shortcut

Cinnamon & Sugar Puff Pastry Palmiers
This French pastry is also referred to as elephant ears or angel wings because of it's shape. This particular Palmiers recipe is easy to make as you cheat and simply purchase frozen puff pastry. You can add just about any flavoring you would like before rolling up your palmiers such as a thin layer of your favorite jam or a sprinkling of shaved chocolate, or perhaps like this recipe, just a dusting of cinnamon and sugar. However you choose, they're delicious and one French pastry recipe you're sure to make more than once.

Ingredients:

2 sheets or about 8 oz. of frozen puff pastry
2 cups of granulated sugar
Cinnamon & sugar mixture

  • Thaw puff pastry overnight in the refrigerator.
  • Preheat the oven to 400 degrees F. and line two cookie sheets with parchment paper.
  • If not already flat, roll your puff pastry out to a 1/8" thickness. (Most puff pastry sheets are already this thickness).
  • Sprinkle sugar all over the area you will be working and place one puff pastry sheet on top of the sugar. Keep the other sheet in the fridge until needed.
  • Sprinkle top of puff pastry with more sugar.
  • To shape, fold each end of pastry just over halfway to the middle. The two sides should be folded towards each other, but there should be almost half the width of the pastry sheet between them. Fold the puff pastry sheet so the two folded ends meet in the middle.
  • With a very sharp knife, cut your folded pastry into about 1/2" slices. Place on your parchment baking sheet. Sprinkle lightly with cinnamon sugar mixture.
  • Bake around 6 minutes, watching as they burn easily. Turn cookies and sprinkle with more cinnamon sugar. Bake 3-5 minutes more, until edges are golden and center is cooked.
  • Cook completely on wire racks and enjoy!

Saturday, July 24, 2010

My French Find

Wisedecor is a website devoted to self expression - literally. It is an interesting site that allows you to order your favorite words or even inspirational quotes for any room in your home as a decorative element. You can even create a customized order. Magnifique!! Click on the photo to be taken to the page with some French quotes. You can even subscribe to their mailing list here.

Thursday, July 22, 2010

French Quote

Il n'est rien de réel que le rêve et l'amour.

~Nothing is real but dreams and love~ from Le Coeur innombrable, IV, Chanson du temps opportun by Anna de Noailles.

Saturday, July 17, 2010

My French Finds

For a bit of French whimsy, visit my friend Andrea's shop on Etsy called The Cottage Market. This cute petite paper weight with an adorable crowned bird would be the perfect office touch.
Perhaps a few magnets featuring varied French inspired images...Click on the photos to visit her shop.

Saturday, July 10, 2010

My French Find

I love most items from Pierre Deux's website and while browsing found this lovely,"Les Quatre Parties du Monde Toile Esterel Bag". The price is certainly affordable and would make the perfect summer purse. Pierre Deux has a wonderful assortment of French Country decor with rich colors and textures. Pierre Deux items are inspired by the "landscape, soul and handcrafts of rural France." Check it out by clicking on the bag above.

Thursday, July 8, 2010

French Proverb

Ce sont les tonneaux vides qui font le plus de bruit...
Empty vessels make the most noise.

Tuesday, July 6, 2010

French Recipe

Summer Sautéed Zucchini with Walnuts and Roquefort cheese

Everyone has plenty of Zucchini in their summer gardens. Enjoy!

Ingredients:

  • 1 tablespoon butter and olive oil
  • 2 medium zucchini, cut into 1/4" slices
  • salt and black pepper
  • 1/4 cup chopped walnuts
  • 3 tablespoons crumbled Roquefort cheese

Preparation:

Melt the butter and oil in a large skillet set over medium-high heat. Sauté the sliced zucchini in the hot butter and oil for about 5-7 minutes, until it is crisp-tender and golden. Remove from the heat and toss with salt and pepper. Transfer the seasoned zucchini to a serving dish and gently toss it with the Roquefort cheese. Sprinkle the dish with the chopped walnuts and serve hot or warm. Delicious!

Tuesday, June 29, 2010

French Recipe

Parfait of Salmon and Tuna Tartars with Créme Fraiche by Chef David Burke

sunshine sour

David Burke Restaurants
Taste of the Nation Culinary Council

Serves 10.

Ingredients
  • 1 cup créme fraiche
  • 2 shallots, peeled and minced
  • 4 tbsp olive oil
  • 2 tbsp chopped capers
  • 2 tsp lemon zest
  • 4 tsp soy sauce
  • 2 tsp ground horseradish
  • 2 tsp chopped coriander
  • 2 tbsp chopped chervil
  • 10 oz yellowfin tuna, diced
  • 10 oz salmon, ground
  • 2 tsp kosher salt
  • 2 tsp freshly ground pepper
  • Olive oil for rings
  • 10 oz Osetra or other caviar (optional)
Instructions
  1. Whip créme fraiche until thick, and stiff peaks are formed. Reserve in refrigerator.
  2. Combine shallots and olive oil in a small saucepan and sauté until shallots are translucent. Place shallots in a bowl and add capers, lemon zest, soy sauce, horseradish, coriander, and chervil. Mix until combined.
  3. Divide shallot mixture into two equal parts. Combine one half with diced tuna; combine the other half with ground salmon. Add 1 teaspoon salt and 1 teaspoon pepper to tuna mixture and mix until all ingredients are combined.
  4. Lightly brush inside of 10 rings or molds with olive oil. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.
To Assemble

Place 2 tablespoons of tuna mixture in each mold. Smooth tuna mixture with back of spoon. Add 2 tablespoons of crème fraiche. Smooth with blade of flat knife, making sure that crème fraiche is level with top of mold. You should have 3 equal layers.

Chill in refrigerator for 2 to 3 hours. Place each ring or mold on a plate and gently remove mold, leaving parfait on plate. Serve with toast.

Saturday, June 19, 2010

My French Find

I found this eclectic shop on Etsy that has a few French inspired pieces, like this vintage, gilded sofa in a great flax linen fabric. The perfect neutral!
I also love this more unique and edgy black banquette, perfect for just about any room! Check out the shop Bohemiennes Vintage on Etsy, just click on any of the photos.

Thursday, June 17, 2010

French Proverb

Tout est bien qui finit bien.... All is well that ends well

Thursday, June 10, 2010

French Proverb

Quand on a le droit de se tromper impunément, on est toujours sûr de réussir...translated
If you are allowed to make mistakes, you are sure to succeed.

Saturday, June 5, 2010

My French Find

I love this rendition of the Fleur de lis symbol. I particularly appreciate the background color of this piece so similar to the background color of Quebec's flag. These original acrylic paintings on wood were created by the talented artist David Burns Smith. Visit his website - DavidBurnsSmith.com or his shop on Etsy.
Click on the photo above to be taken to his website where you will find these stylized floral renderings by clicking on "Fabliaux" .

Saturday, May 29, 2010

My French Find

These pillows with vintage French images from the Etsy shop Word Garden, add a cozy je ne sais quois to any room in your home. Click on the photo to be taken to the shop.

Tuesday, May 18, 2010

French Recipe - Tartiflette

I made this with a French marinated Steak that we BBQ on Saturday night and it was delicious! Here is my recipe:

Tartiflette

  • 6 potatoes
  • 1/2 lb diced crispy bacon
  • 1 onion
  • 1 reclette or reblochon cheese
  • 2 tablespoons crème fraiche
  • a glass of white wine (maybe two - one for the recipe and one to sip while cooking)
Preheat an oven to 450F. Cook the bacon until very crispy and brown. Peel and boil potatoes in water until ready. Let cool slightly and slice. In a separate skillet, heat the butter over medium heat. Stir in the onions and cook, stirring occasionally, for 4 minutes. Add the bacon and cook, stirring, for an additional 10 minutes. Butter the bottom and sides of a gratin dish. Cut half the potatoes in thick slices and cover the bottom of the dish with it. Add half the onion and bacon. Add the remaining sliced potatoes and the remaining onion and bacon. Spread the cream on top. Halve lengthwise the cheese and put on the potatoes (optional: add a glass of dry white wine). Bake in a really warm oven at 450 degrees F until the cheese melts and browns on the top. Enjoy while it is hot! Bon Appetit!