Simply French

New Beginnings

2011-01-02T09:35:00.001-05:00

With the beginning of the New Year, I am attempting to further simplify my life. I have recently resigned from my day job and am going back to school. The plan for the winter is to finish up some coursework so I may finally obtain my degree. I will be happy to finally cross this task off my "Life List" and should I need it, have that precious piece of paper I sweated so many years for as a young college student (way too many moons ago). I am also very grateful that while my son Evan was home last week he helped me shlep all of my "stuff" to the second floor of our home, into what will be a perfect and sunny studio space. I am excited for the new year and all it will bring.

To further simplify my life I am combining this blog Simply French with my other blog The Seasonal Cottage. I can be found here - The Seasonal Cottage.blogspot.com. Please do come over and visit - I would love to hear from you! I will still continue sharing some French Finds on Tuesday Treasures, an occasional French recipe, etc. If you prefer to subscribe via email - you can sign up below. Thanks so much for visiting this blog Simply French and I hope to see you again soon at The Seasonal Cottage!

Bonne Annee

2011-01-01T06:00:00.013-05:00

In the Moment

2010-12-30T06:00:00.026-05:00

Live life as though it is impossible to fail.

photo by Denise Dion-Sullivan

2010-12-25T06:00:00.013-05:00

Joyeux Noël

Joyeux Noël

2010-12-23T06:00:00.008-05:00

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"

My French Recipe

2010-12-21T06:00:00.020-05:00

The perfect little appetizer for all your Holiday parties!

Roquefort Grapes

1/2 cup mashed Roquefort cheese
1/2 cup walnuts, finely chopped
18 seedless purple or green grapes, chilled

Wash and dry the grapes. Remove the grape stems.
In a processor, chop the nuts finely.
Coat each grape with cheese by flattening a small amount of the cheese mixture in your palm then rolling the grape and cheese between both palms. Work quickly as the warmth of your hands may melt the cheese.
Roll the grape in the chopped nuts and set on a plate.
Refrigerate for at least 2-3 hours until firm and ready to serve. Serve cold.

My French Find

2010-12-18T06:00:00.109-05:00

Visit The French Market, a wonderful shop in New Orleans for a unique set of Christmas ornaments designed by Patience Brewster depicting the French Christmas Carol, the 12 Days of Christmas. Here is the Partridge in a Pear tree, simply click on the photo to be taken to the website!

Name that Christmas Carol

2010-12-16T06:00:00.001-05:00

Every year at our family Christmas party we play a wild game of Christmas Trivia. I usually wrap a bunch of fun gifts (some pretty and practical, others fun and mischievous). Once you have answered 5 questions correctly you get to pick a gift. Here are some questions on Christmas Carols I found on the internet and actually found many to be quite challenging. See how many you can answer before peeking at the answers on the bottom of this post. You simply name the Christmas Carol that the sentence was taken from.

1. Quadruped with crimson proboscis

2. 5 p.m. to 6 a.m. without noise

3. Miniscule hamlet in the far east

4. Ancient benevolent despot

5. Adorn the vestibule

6. Exuberance directed to the planet

7. Listen, aerial spirits harmonizing

8. Monarchial trio

9. Yonder in the haystack

10. Assemble, everyone who believes

11. Hallowed post meridian

12. Fantasies of a colorless December 25th

13. Tin tintinnabulums

14. A dozen 24-hour Yule periods

15. Befell during the transparent bewitching hour

16. Homo sapien of crystallized vapor

17. I merely desire a pair of incisors

18. I spied my maternal parent osculating a fat man in red

19. Perambulating through a December solstice fantasy

20. Aloft on the acme of the abode

21. Slumber in ethereal quiet.

22. Hey there! The announcing celestial beings carol.

23. O greetings of ease and happiness.

24. On commencement of Yuletide my honey bestowed upon me.

25. Decorate the passage with branches of evergreen sprigs.

26. Once upon a misty night prior to Christ's birthday.

27. Ooh, celestial body of marvel, celestial body of strength.

28. With a vegetable stem smoker and clothes fastening snout.

29. It's a fluff-ball sphere in the cold season.

30. Come on, come on, come on, get moving.

31. O scared darkness, the asterisks are brilliantly shimmering.

32. It's fixin' to appear extremely similar to December 25th.

33. Small children with their optical aids entirely illuminated.

34. Loyal buddies that are important to ourselves collect closely to ourselves again.

35. Boppin' while circling the tannenbaum...

36. Royalty of royalties always and always...

37. O approach, y'all devoted happy and victorious...

38. Urban walkways, congested walkways, trimmed in a festive manner...

39. Ah! The atmospheric condition beyond is terrific...

40. Percussion instruments jingle, are you harking...

41. Remarked the evening breeze to the tiny sheep...

42. Wishing your dates be gleeful and intelligent...

43. Harmony on the planet, kindness to Homo sapiens...

44. Hop in the sack, hide your noggin, since the fat man comes this evening...

45. Ourselves bid yourselves a joyous Noel and a cheerful neoteric 365 days...

(scroll down for answers)

(keep going)

(almost there)

ANSWERS:
1. Rudolph the Red Nosed Reindeer
2. Silent Night
3. O' Little Town of Bethlehem
4. Good King Wenceslas (or some say Jolly Old St. Nicholas)
5. Deck the Halls
6. Joy to the World
7. Hark the Herald Angels Sing
8. We Three Kings
9. Away in a Manger
10. Come All Ye Faithful
11. O Holy Night
12. I'm Dreaming of a White Christmas
13. Silver Bells
14. The Twelve Days of Christmas
15. It Came Upon a Midnight Clear
16. Frosty the Snowman
17. All I Want for Christmas is My Two Front Teeth
18. I Saw Momma Kissin' Santa Claus
19. Walking Through a Winter Wonderland
20. Up on the Rooftop
21. Sleep in heavenly peace... "Silent Night"
22. Hark! the herald angels sing... "Hark the Herald"
23. O tidings of comfort and joy... "God rest ye merry gentlemen"
24. On the first day of Christmas my true love gave to me... "The Twelve Days
of Christmas"
25. Deck the halls with boughs of holly... "Deck the Halls"
26. Then one foggy Christmas Eve... "Rudolph the Red-nosed Reindeer"
27. Ooh star of wonder, star of might... "Star of Wonder"
28. With a corncob pip and a button nose... "Frosty the Snowman"
29. It's a marshmallow world in the winter... "It's a Marshmallow World"
30. Giddyap, giddyap, giddyap let's go... "Let is Snow"
31. O Holy night, the stars are brightly shining... "O Holy Night"
32. It's beginning to look a lot like Christmas... "It's Beginning to Look a
Lot Like Christmas"
33. Tiny tots with their eyes all aglow... "The Christmas Song"
34. Faithful friends who are dear to us, gather near to us once more... "Have
Yourself a Merry Little Christmas"
35. Rockin' 'round the Christmas tree...
36. King of Kings, forever and ever... "Hallelujah"
37. Oh come all ye faithful, joyful and triumphant... "Oh Come All Ye Faithful"
38. City sidewalks, busy sidewalks, dressed in holiday style... "Silver Bells"
39. Oh, the weather outside is frightful... "Let it Snow"
40. Sleigh bells ring, are you listening... "Walking in a Winter Wonderland"
41. Said the night wind to the lamb... "Do You Hear What I Hear"
42. May your days be merry and bright... "White Christmas"
43. Peace on Earth, goodwill toward men... "I Heard the Bells on Christmas
Day"
44. Jump in bed, cover up your head, 'cause Santa Claus comes tonight... "Here comes Santa Claus"
45. We wish you a merry Christmas and a happy new year.... "We wish you a Merry Christmas"

RESULTS:
34 - 45 Correct - You don't need any Yuletide spirit!
21 - 33 Correct - You could use something in your stocking!
0 - 20 Correct - Are you the grinch??

French Recipe

2010-12-14T06:00:00.054-05:00

We are having our family Le Reveillon this coming weekend and I will make my Tourtiere recipe (which I published here last year). Here is a variation of the recipe:

French Canadian Tourtiere

Ingredients:

One double pie crust
1 tablespoon light olive oil
1/2 pound ground pork
1/2 pound ground beef
3/4 cup chopped onion
1 clove garlic, crushed and finely chopped
1/3 cup shredded carrots
1/4 cup finely chopped celery
2/3 cup beef stock
2 teaspoons Cognac
1 teaspoon dried parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/16 teaspoon ground cloves
1/16 teaspoon ground cinnamon
1/16 teaspoon grated nutmeg
1 tablespoon dry bread crumbs

Preheat an oven to 400F. Place pie crust in 9-inch pie pan.

Using a large skillet, heat the oil over medium, sauteing the pork, beef, onion, garlic, carrots, and celery until tender and cooked through. Drain any fat from pan.

Add the stock, Cognac, herbs, and spices and simmer the mixture over low-medium heat, covered, for about 20 minutes.

Remove the skillet from the heat and stir breadcrumbs into mixture. Allow to sit for 3 minutes. Spread filling into pie crust and top with the remaining pastry dough. Flute the edges, cut vents in the top, and bake the pie for 12 minutes.

Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.

My French Find

2010-12-11T06:00:00.001-05:00

A bit of French inspired jewelry from Sky Koltun of the Etsy shop ~ You Are Loved. Located in New York but inspired by France, I love the texture and unique quality this artist lends to her pieces. Click on the photos to be taken to her shop.

Outside the Louve Necklace

Deux Papillons Ring

Lavender Louvre Ring

In the Moment

2010-12-09T06:00:00.043-05:00

Just remain in the center, watching. And then forget that you are there.

Lao Tzu

Mulled Cider and Wine

2010-12-07T06:00:00.041-05:00

This is my own personal recipe that is both delicious and a festive purple color.

Mulled Cider and Wine

4 cups of good quality apple cider
4 cups of orange-pineapple juice
1/2 cup of brown sugar
1 small tea infuser full of mulling spices (highly recommend Williams Sonoma)
1 piece of fresh ginger, peeled and chopped and placed in tea infuser
1 lemon, scrubbed and sliced
1 orange, scrubbed and sliced
1 bottle of Cruz Garcia Real Sangria (imported from Spain)

Combine first 7 ingredients in a large, non-aluminum saucepan. Simmer for 30 minutes. Pour in wine; stirring until thoroughly heated. Serve warm. Makes approximately 12 cups.

My French Find

2010-12-04T06:00:00.025-05:00

Wrap or embellish your Christmas gifts this year with a non traditional ribbon. I found these gorgeous, vintage, hand stamped ribbon and trims with a French twist on Etsy. Visit Homestead Treasures by clicking on any of the photos!

Joie de Vivre

2010-12-02T06:00:00.034-05:00

As you simplify your life, the laws of the universe will be simpler; solitude will not be solitude, poverty will not be poverty, nor weakness weakness.

Henry David Thoreau

World AIDS Day

2010-12-01T06:00:00.003-05:00

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.¹

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.

French Recipe - French Tomato Soup

2010-11-30T06:00:00.032-05:00

Ingredients / recipe

8 ripe fresh tomatoes

2 cloves of garlic

2 onions

Grated Parmesan Cheese

fresh thyme

celery stick

bayleaf

bit of olive oil

Vegetable broth

Peel and remove seeds from tomatoes.
Chop the onion and celery and saute in olive oil.
When celery and onion are soft and golden, add finely chopped garlic, tomatoes, thyme and bayleaf.
Simmer for 10 minutes then add broth, salt and pepper to taste
Simmer further for 10-15 minutes
Serve with the parmesan sprinkled on top and a crusty French Baguette.

My French Find

2010-11-27T06:00:00.001-05:00

For vintage inspired home decor with a wonderful French flair visit Lisa Wine Studios on Etsy. Click on the pillows to be taken to their shop for fabulous gifts this Holiday Season!

French Recipe

2010-11-23T06:00:00.024-05:00

Lavender Cream for Pots de Creme

1/2 pint whipping cream
2 Tbsp icing sugar
1 tsp ground lavender buds

To make the lavender cream, whip the cream until just peaking. Fold in sieved sugar, along with the lavender. Cover and chill until time to serve. Serve the pots de creme with a dollop of lavender cream.

Pots de Creme

Ingredients:
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.

My French Find

2010-11-20T06:00:00.043-05:00

For some great prints of Paris, visit Marco LaGrenouille, a shop on Etsy featuring Paris-inspired Photographic Prints with a vintage feel.

Joie de Vivre

2010-11-18T06:00:00.033-05:00

photo by Denise Dion-Sullivan

Random Trivia

2010-11-16T05:00:00.000-05:00

Leonardo DaVinci began painting the Mona Lisa in 1503. He continued to work on it after he emigrated to France in 1516 and is believed to have finished it just before he died three years later. The painting has remained in France ever since and is owned by the state. It once hung in Napoleon's bedroom.

My French Find

2010-11-13T06:00:00.051-05:00

Direct from a little village in the south of France, La Pomme on Etsy has a variety of vintage treasures. This vintage French chopping knife is both beautiful and useful. A vintage postcard album complete with postcards would certainly feed my addiction for French postcards.

My absolute favorite are these petite French pharmacy bottles. Check out the shop by clicking on their fabulous photos.

French Recipe

2010-11-09T06:00:00.029-05:00

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!

Crepe recipe here: Pâte à Crêpes (Crepe Batter)

My French Find

2010-11-06T06:00:00.026-04:00

“Make life easier for parents and more amazing for little ones”....

That is the goal of a unique internet shoppe with a great idea called SMALLable. Only found on the internet this French boutique is designed to meet the needs of children ages 0 to 10 years. SMALLable offers so many wonderfully whimsical items in the world of fashion, design, toys and home decor. Check it out by clicking on the photo.

Joie de Vivre -

2010-11-04T06:00:00.002-04:00

La vie est la fleur dont l'amour est le miel..translated
Life is the flower of which love is the nectar... Jean Baptiste Alphonse Karr

photo by Denise Dion-Sullivan

French Recipe

2010-11-02T06:00:00.064-04:00

Fricassée De Poulet ~ Chicken Fricassee with Cream

2 T butter and 2 T olive oil
1 peeled and chopped onion
2 cloves of minced garlic
1 1/2 pounds of bite sized pieces chicken breasts
1/2 tsp pepper and salt
3 T flour
1 c water
1/2 c white wine
1/2 pound mushrooms, cleaned and sliced 1/4 inch
3 medium carrots, julienne
3 T chopped fresh tarragon
1/2 c crème fraîche

Melt the butter and olive oil together in a Dutch oven on medium heat. Add the onion and garlic cooking for 5 minutes, stirring occasionally. Add the chicken and brown on all sides - about 4-5 minutes. Stir in salt and pepper.
Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken. Stir in water with wine and mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or until the vegetables are slightly tender. Take off the heat and stir in the crème fraîche. Serve hot over favorite pasta or rice.

My French Find

2010-10-30T06:00:00.037-04:00

Bianca and Family is a shop that restores and personalizes vintage furniture for children. Their wonderfully eclectic vintage and designer furniture is from all over France and Europe. Fabulous stuff like this sweet rabbit lamp below. Click on the photo above to be taken to their website!

Joie de Vivre

2010-10-28T06:00:00.003-04:00


Keep your heart a little softer than your head.

Photo by Denise Dion- Sullivan

French Spices

2010-10-26T06:00:00.004-04:00

The Spice House has a great selection of French Spices as well as many other spices from around the world. Visit their website by clicking on the photo above.

My French Find

2010-10-23T06:00:00.003-04:00

I was visiting my son this past weekend in Boston. He is not a coffee drinker yet I was relieved to find a Bodum french press coffee maker in his closet. Although I haven't used it in sometime I do have a Bodum at home. I love how the full flavor of the coffee is drawn out of the grounds through the steeping process. Europeans certainly know how to make a great cup of coffee! Click on the photo above to be taken to the Bodum website.

Joie de Vivre

2010-10-21T06:00:00.000-04:00

We attract hearts by the qualities we display; we retain them by the qualities we possess.
Jean Baptiste Antoine Suard

Heart Rock Series #2 photo by Denise Dion-Sullivan

French Recipe ~

2010-10-19T06:00:00.005-04:00

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

Add the egg yolks and beat with wire whisk for 1 to 2 minutes until they are thick and sticky.
Add the lemon juice, salt and mustard. Beat for 30 seconds more.
While putting in the eggs, drop by drop,do not stop beating until the sauce has thickened.
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.
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.
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.
Beat the boiling water into the sauce. This is will also prevent curdling. Season to taste.
If the mayonnaise is not used immediately, scrape it into a storage container with cover and refrigerate.

My French Find

2010-10-16T06:00:00.009-04:00

This fabulous photograph was taken by photographer Karissa Van Tassel and can be purchased from her shop on Etsy called The Left Bank. This photo was taken in Paris, early in the day and depicts a father walking his son to school. The Louvre is in the background and the trees form a wonderful heart image. Love it! Click on the photo to be taken to the shop.

Joie de Vivre ~ Visting in Vermont

2010-10-14T06:00:00.013-04:00

2010-10-12T06:00:00.007-04:00

I don't think there is a more fundamentally French metaphor:

the baguette symbolizes France."
--Steven Kaplan, 1700-1775, author of
The Bakers of Paris and The Bread Question

My French Find

2010-10-09T06:00:00.012-04:00

Keep your baguette fresh with this linen baguette bag from 70's home on Etsy. Click on the photo above to be taken to the bag in their shop.

French Recipe - Baguette recipe

2010-10-07T06:00:00.004-04:00

One of my favorite breads, slathered while warm with fresh butter or raspberry jam! Yum!

1 c White Flour
3 c Wheat Flour
1 T Dry Active Yeast
1-2 t Salt
2 c Warm Water
Oiled bowl

In a bowl, mix together the flours and the salt.
In another bowl, combine yeast, warm water, and half of the flour with salt mixture. Using your hands, mix until forms a dough. Cover with a cloth dish towel and sit at room temperature for 3 hours. It should triple in size.
Again using your hands, gently incorporate the rest of the flour with salt.
Place on a lightly floured surface and knead for 10 minutes.
Lightly oil a bowl then place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
Place a bowl of water in the oven. Bake baguettes for about 25 minutes or less checking so they don't brown too much. Remove the bowl of water after 15 minutes of baking. Bon Appétit!

photo from Country Living

2010-10-05T06:00:00.008-04:00

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

My French Find

2010-10-02T06:00:00.009-04:00

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!

Joie de Vivre

2010-09-30T06:00:00.024-04:00

Last days of Summer!

French Proverb

2010-09-28T06:00:00.005-04:00

Un sot trouve toujours un plus sot qui l'admire translates A fool can always find an even bigger fool to admire him. Boileau

My French Find

2010-09-25T06:00:00.002-04:00

Around the Middle Ages, the French discovered the secret of using butter crocks to keep butter fresh and spreadable. Before the age of refrigeration, butter was often kept in earthenware pots, often submerged in water. The water-submerged butter crock (like the one I use in the above photo) is a modern day version of an old idea.

This design of butter crocks will keep butter fresh at room temperature on your counter for several weeks without spoiling. If the temperature goes above 80° F, the butter may slip out but won't necessarily spoil. You just have to remember to change the water at least once a week (I use cold water). The butter is protected from the air, and it remains at room temperature and won't tear your bread. It's also very easy to use in recipes. These types of crocks can be found on many websites such as L. Tremain. The informational below was taken from the L.Tremain website to introduce the concept of the butter crock and how it works. Click on the crock below to be taken to their website for complete tutorial and FAQ's on the official Butter Bell Crock:

1. Pour 1/3 cup of cold

water into the crock base.

2. Pack one stick of softened

butter into the lid. Press firmly.

3. Replace lid into the base.

Now your crock is ready for use!

Joie de Vivre ~ Joyeux Automne!

2010-09-23T06:00:00.010-04:00

Autumn is a second spring where every leaf is a flower.

Albert Camus
Photos by Denise Dion-Sullivan

Wishing You Peace

2010-09-21T06:00:00.010-04:00

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

My French Find

2010-09-18T06:00:00.001-04:00

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.

Joie de Vivre

2010-09-14T06:00:00.002-04:00

"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.

My French Find

2010-09-11T06:00:00.006-04:00

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

2010-09-09T06:00:00.010-04:00

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

French Recipe

2010-09-07T06:00:00.012-04:00

Cheese Frittata

1 lb mushrooms
3T olive oil
3T shallots
1/4t salt
6 eggs
1c grated of your personal favorite French hard cheese
salt and pepper
2T olive oil

Clean mushrooms and cut into smaller pieces. Saute olive oil and shallots in a small pan over medium heat and season with salt. Add mushrooms and cook for four or five minutes (or until the mushrooms are fully cooked but not soft). Remove from heat and set aside.

Preheat oven to 325°F. In a bowl, beat eggs well and mix in mushrooms, 3/4 cup of cheese. Salt and pepper to taste. Heat olive oil in a small skillet or omelet pan over medium-low heat and pour in egg mixture. As soon as the bottom is solidified and lightly browned, sprinkle 1/4 cup of the cheese over the top and place pan into preheated oven. Bake for fifteen to twenty minutes (or until the top of the frittata has set), remove and cool five minutes before inverting and serving. Serves 2

My French Find

2010-09-04T06:00:00.008-04:00

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!

French Quote

2010-09-02T06:00:00.008-04:00

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.

French Recipe ~ Sauteed Scallops ~

2010-08-31T06:00:00.001-04:00

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

My French Find

2010-08-28T06:00:00.013-04:00

Tongue in Cheek Antiques is an online shop with fabulous antique market (brocante) finds directly from France. The shop belongs to Corey Amaro (writer of the blog Tongue in Cheek) and has an eclectic selection of wonderful French Finds. Here are a few of my favorites!

very sweet glass slides depicting classic children's stories. Would be wonderful incorporated into a collage...

two rusty antique keys for creating a most interesting necklace perhaps...click on the photos to be taken to her shop.

Remember to also visit Corey's blog ~ Tongue in Cheek. (All photos here are from Corey Amaro's Brocante ).

French Proverb

2010-08-26T06:00:00.006-04:00

One bee makes no swarm.
Mezzotint by Louise Bird

French Recipe

2010-08-24T06:00:00.023-04:00

~ Soupe de Tomates Fraîches ~

This recipe is absolutely delicious when you use the plum variety tomato, right off the vine. Can also be served cold.

1 Tbsp olive oil
1 large onion, chopped
1 carrot, chopped
2 1/4 pounds ripe tomatoes, cored and quartered
2 garlic cloves, chopped
5 thyme sprigs or 1/4 tsp dried thyme
4-5 marjoram sprigs, or 1/4 tsp dried majoram
1 bay leaf
3 Tbsp creme fraiche (can also substitute sour cream or yogurt)
salt and pepper to taste

Heat oil in a large stainless steel pan.
Add the onions and carrot, cooking over medium heat for 3-4 minutes, until just softened, stirring occasionally.
Add the tomatoes, garlic and herbs. Reduce the heat and simmer, covered, for 30 minutes.
Pass the soup through a food mill, press through a sieve into pan, use a food processor or puree with immersion blender.
Stir in creme fraiche (or yogurt) and season with salt and pepper to taste.
Reheat gently and serve garnished with a spoonful of creme fraiche (or substitute) and a sprig of majoram.
Serves 4.
Variation: to serve cold, omit the creme and leave to cool, then chill.

My French Find

2010-08-21T06:00:00.008-04:00

Haute Couture Shoes - Spring '08 by Dior

These shoes are creatively designed at least in the sense of an interesting sculptural, colorful artistic expression - but sorry, not for my feet.

French Proverb

2010-08-19T06:00:00.001-04:00

Vouloir, c'est pouvoir.

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

French Recipe

2010-08-17T06:00:00.005-04:00

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.

My French Find

2010-08-14T06:00:00.005-04:00

"Vous êtes l'amour de ma vie" translated means "You are the love of my life".

I like the French signs in this shop on Etsy - The Sign Chateau. They have over 20 different French inspired signs. I would order the one above to place in my bedroom and perhaps the one below for my kitchen. Click on the photos to be taken to the shop on Etsy.

French Proverb

2010-08-12T06:00:00.005-04:00

~Les petits ruisseaux font les grandes rivières.~
translated..."The little streams make the big rivers."

photo by Patt Perkinson

French Recipe ~ Macaroni and Cheese French Style

2010-08-10T06:00:00.009-04:00

Sorry, not exactly French! I have been craving this lately so thought I would share a recipe I found that has a bit of a French twist to a very American classic!

Ingredients:

16 oz smaller sized uncooked macaroni
1 clove garlic, cut in half lengthwise
2 T melted butter
1 1/4 c crème fraiche
2 c shredded Gruyere, Cantal cheese, divided
1/2 t salt
1/4 t ground black pepper
1/3 c dry breadcrumbs

Preparation:

Preheat an oven to 350F. Prepare the macaroni according to package instructions and drain.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a 3-quart baking dish. Brush the same surface with the melted butter.

Pour the drained macaroni into the baking dish. Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta. Sprinkle the breadcrumbs and the remaining cheese over the top.

Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top. Serve immediately. Makes 6 servings.

My French Find

2010-08-07T06:00:00.000-04:00

I am seriously thinking of taking down the very dated, Cottage Rose wallpaper in my kitchen. Perhaps this winter I will paint the walls a lovely shade of yellow. I recently found this American company where they create and make all their kitchen cabinets in Scottsdale, Az. I particularly like the Country French set in the photo below. Now if I could simply win the lottery I would redo my kitchen as I really want to! Click on the photo to be taken to their website to see their artistry and talent in wood.

2010-08-05T06:00:00.000-04:00

"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

French Recipe

2010-08-03T06:00:00.004-04:00

Like most people this time of year, I have a quite a bit of zucchini in our garden. This is a delicious side dish - easy and delicious!

Sautéed zucchini with Provencal herbs

Ingredients:

2 tablespoon butter
2 medium zucchini, 1/4-inch slices
1 teaspoon dried herbes de Provence
salt and ground black pepper
Melt the butter and oil in a large skillet set over medium-high heat. Sauté the sliced zucchini with the herbes de Provence in the hot butter for about 5 minutes, until it is tender with caramelized, golden brown spots. Toss with salt and pepper.

My French Find

2010-07-31T06:00:00.009-04:00

Shop at La Marquise de Anges on Etsy and breathe just a bit of ooh la la French chic into your wardrobe. Shop directly from France in this clothing and accessory boutique "where all items are handmade and .... heart-made". Nothing that complicated, but stylish and with the right jewelry, even you can infuse that je ne sais quoi understated style that Frenchwomen seem to pull off so effortlessly. Click on the photos to be taken to her shop.

Famous French Quote

2010-07-29T06:00:00.008-04:00

Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away.

~Antoine de Saint-Exupéry~

French Recipe Shortcut

2010-07-27T06:00:00.003-04:00

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!

My French Find

2010-07-24T06:00:00.004-04:00

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.

French Quote

2010-07-22T06:00:00.007-04:00

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.

French Recipe

2010-07-20T06:00:00.005-04:00

This recipe always tastes better if you can find raspberries in season. Enjoy!

Delicious Tarte Framboise

Pate Brisee Ingredients:

1-¼ cups all-purpose flour
1 T white sugar
½ c fresh butter, chilled, and cut into 1" pieces
¼ c ice water

Filling Ingredients:

1 Pint fresh Raspberries
2 T white sugar

Preheat Oven to 450°

Sift flour and sugar into a food processor. Add butter and pulse until flour and butter is like coarse meal. Place in bowl and add ½ of the water, stirring with wooden spoon, if it remains dry then add a bit more water. Stir again until just dough gathers and forms a ball. Wrap with plastic wrap and refrigerate.

Approximately ½ hour before you are ready to prepare the tart remove the dough from the refrigerator. Slightly grease with a bit of butter a tart pan. Lightly flour a rolling board and roll the dough into an approximate circle. Place in tart pan using fingers as needed to form sides.

Fill the pastry to within 1-½” of the edge. Pull sides up over edge of fruit, slightly folding in and pleating. Sprinkle fruit with granulated sugar; place in hot oven and bake for 20-25 minutes or until the pastry is beginning to be a golden brown. Remove from oven and allow to cool slightly, remove to a serving plate. You may serve right away and top with fresh whipped cream.

My French Finds

2010-07-17T06:00:00.011-04:00

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.

French Proverb

2010-07-15T06:00:00.005-04:00

“He who spits against the wind, spits in his own face.”

Joyeux quatorze Juillet!

2010-07-14T06:00:00.005-04:00

French Recipe ~~

2010-07-13T06:00:00.008-04:00

~~French Kiss Martini ~~

1 1/2 oz good vodka
1/4 oz Chambord raspberry liqueur
1/4 oz fresh pineapple juice
1 twist of lemon

Pour each of the above into a tall bar glass. Shake well with ice, (this will create lovely bit of foam on top). Pour into a martini glass, garnish with twist of lemon and enjoy!

My French Find

2010-07-10T06:00:00.007-04:00

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.

French Proverb

2010-07-08T06:00:00.002-04:00

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

French Recipe

2010-07-06T06:00:00.008-04:00

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!

My French Find

2010-07-03T06:00:00.003-04:00

Vintage French Finds from Dandelion Daydreamer on Etsy. Fun Finds from France. Click on photos to visit her shop!

This is a fabulous vintage Yves Saint Laurent Jacquard bag.

2010-07-01T04:00:00.001-04:00

I shut my eyes in order to see ~ Paul Gauguin

French Recipe

2010-06-29T05:00:00.000-04:00

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

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

Whip créme fraiche until thick, and stiff peaks are formed. Reserve in refrigerator.
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.
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.
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.

French Proverb

2010-06-24T06:00:00.006-04:00

Oublions le passé translated to English - Let's let bygones be bygones.

French Recipe

2010-06-22T06:00:00.007-04:00

T'as la Pêche is a wonderful French idiom which literally translated means "you have the peach". But it is actually a friendly greeting used when some one is in a great mood, is full of energy and excited - ready to "seize the day"! I was in this sort of a mood this weekend when I made this delicious recipe, so even though it isn't a French Recipe, my attitude was and I thought I would share it with you!

Peach Cobbler

from Lee Bailey’s COUNTRY DESSERTS

Ingredients

Crust:
1 ½ c sifted all-purpose flour
¼ tsp salt
5 T unsalted butter, frozen
¼ c solid vegetable shortening, frozen
5 tablespoons ice water

Filling:
7 very large ripe peaches, pitted and skin removed
1 cup sugar
1/2 stick unsalted butter

fresh whipped creme or vanilla ice cream

Instructions
1. Preheat the oven to 450 degrees. Lightly grease a deep 7 x 9–inch ovenproof dish. Set aside.

2. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Add the frozen butter and shortening. Process until mixture is the size of small peas. Add ice water and process until mixture is the size of small peas. Add ice water and process until mixture begins to form a ball. Remove and shape into a ball. Refrigerate. Meanwhile, cut the peaches into thick slices and set aside.

3. To assemble the cobbler, roll the dough out on a floured surface. Dust with flour and roll back onto the rolling pin. Unroll over the dish, allowing excess dough to hang over sides. Place peaches into dish. Sprinkle with the sugar and dot with the butter pieces. Place loose ends of the pastry over the top.

4. Put cobbler into the oven and turn temperature down to 425 degrees.

5. Bake for 45 minutes, or until top is golden. Serve with fresh whipped creme or vanilla ice cream - Delicious!

My French Find

2010-06-19T06:00:00.018-04:00

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.

French Proverb

2010-06-17T06:00:00.008-04:00

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

French Recipe

2010-06-15T06:00:00.004-04:00

It's strawberry season and I found this interesting recipe in Yankee Magazine. Bon Appétit!

Rhubarb Soup with Wild Strawberry Beignets and White Pepper Crème Fraîche

Yield: 8 servings

1 vanilla beanpod
1 pound rhubarb, cleaned and roughly chopped
6 cups sugar, divided
3 cups water
1 cup red wine
1 cinnamon stick
Juice of 1 lemon
1 pound wild strawberries, hulled, cut into ?-inch pieces
4 tablespoons lemon juice
1 cup water
Vegetable oil for frying
1/2 cup flour
1 teaspoon baking powder
8 tablespoons sugar, divided
1 cup ricotta cheese
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
2 tablespoons cinnamon
White Pepper Crème Fraîche (see recipe below), divided
Powdered sugar, divided
Garnish: 20 fresh mint leaves

1. Scrape seeds from vanilla bean into a medium saucepan; add the pod. Add rhubarb, 2 cups sugar, water, wine, cinnamon, and lemon juice. Bring to a simmer and cook 10 minutes.

2. Remove from heat and adjust sugar to taste. Strain and discard solids. Cover and chill liquid.

3. In a medium saucepan over medium-high heat, combine strawberries, 4 cups sugar, lemon juice, and water. Simmer about 20 minutes, or until thickened. Remove from direct heat, but keep warm.

4. Heat 3 inches oil in a large cast-iron frypan or deep-fat fryer to 350°.

5. In a medium bowl, whisk together flour, baking powder, and 5 tablespoons sugar. In a separate bowl, whisk together ricotta, honey, vanilla, and eggs. Fold ricotta mixture into flour mixture just until well incorporated; don't overmix.

6. Place warm strawberry mixture into a pastry bag.

7. In a small bowl, combine cinnamon and 3 tablespoons sugar.

8. Gently slide heaping tablespoons of batter into hot oil; don't crowd the pan. Fry until golden brown. Remove from oil with a slotted spoon, to paper towels.

9. When beignets are cool enough to handle but still warm, roll them in cinnamon sugar. Then poke the pastry bag into them and fill with strawberry mixture. Repeat with remaining batter.

10. Ladle chilled rhubarb soup into 8 chilled soup bowls. Place 1 heaping tablespoon of White Pepper Crème Fraîche into center of each soup serving. Place warm beignet on top. Dust with powdered sugar and tear fresh mint leaves on top.

White Pepper Crème Fraîche

1/2 cup crème fraîche
2 tablespoons sugar
1/8 teaspoon white pepper

In a small bowl, whisk ingredients together. Cover and chill until ready to use.

My French Find

2010-06-12T06:00:00.014-04:00

Love this unique French Script Curtain Panel. I can envision them in my bedroom. Simple, yet with elegant French style! Visit the shop Jolie Marche on Etsy and find fabulous pillows as well! Click on the photo to be taken to her shop.

French Proverb

2010-06-10T06:00:00.007-04:00

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.

French Recipe- Meunière Butter

2010-06-08T06:00:00.010-04:00

Beurre a la Meunière
Delicious "nut brown butter". The perfect, simple sauce for fish, chicken or veggies.

Ingredients:

1/4 lb. butter
1 tsp. lemon juice
2 Tblsp. chopped parsley
Salt & Pepper to taste

Place the butter into a heavy skillet, heat the butter until lightly brown. Add the lemon juice, salt & pepper. Sprinkle the parsley over the food and pour the butter over both.

My French Find

2010-06-05T06:00:00.015-04:00

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" .

French Proverb

2010-06-03T06:00:00.012-04:00

Généralement, les gens qui savant peu parlent becoup, et les gens qui savant beaucoup parlent peu. translated...

Generally speaking, the people who know little speak a lot and the people who know a lot speak little.

Random Thoughts and Musings

2010-06-01T05:00:00.000-04:00

I love the stylized flower of the Fleur de lis. (The above image is one I found on the internet several years back. I hope to have this as a small tattoo. I simply have to figure out where to place it on my body-lower leg? inside lower arm?).

The Fleur de lis has come to represent the symbol of French culture and historically was brought to New France when it was first settled. Two of my ancestors were of the original 13 settlers of Quebec. Jean Guyon, a Master Mason & surveyor, left Mortagne (Perche), France in 1634 with his son for a new life in "Nouvelle France". The rest of his large family joined him a few years later in 1636. I have visited the old city of Quebec several times and try to imagine what it was like for them viewing this land for the first time. (vintage image of Quebec is below).
Someday I would like to visit the Perche region of France located 100 miles West of Paris (in the Normandy province). It is my understanding that there are buildings that still stand today that my ancestor - Jean Guyon constructed. From what I have read, it is a small area the size of Rhode Island consisting of rolling farmland with some beautiful forests, rivers and streams.

I am hoping to visit France in the next year so if you know of great places to visit-please feel free to share.

My French Find

2010-05-29T06:00:00.007-04:00

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.

French Proverb

2010-05-27T06:00:00.002-04:00

Comprendre, c'est pardoner ...translated.. To understand is to forgive - De Stael

French Recipe Shortcut

2010-05-25T06:00:00.010-04:00

This is one of my favorite breakfasts - a bowl of French dark roast, accompanied with a whole grain bran muffin with luscious Bonne Maman raspberry preserves. Okay, it isn't the healthiest breakfast but on an occasional Sunday morning, it is the optimal way to begin a new week! This delicious jam is a kitchen staple in our home. It is imported from France and available at most grocery stores in my hometown. Click on the photo to be taken to their website where they have wonderful recipes.
photo by Denise Dion-Sullivan

My French Find

2010-05-22T06:00:00.009-04:00

I love old vintage prints and postcards. I found these inspired and created from Vintage French Postcards, these tags give that lovely final touch on a gift for someone special. Found on Etsy at the shop BlueBirdLane. Click on the tag to be taken to their shop.

French Proverb

2010-05-20T06:00:00.004-04:00

It is by believing in roses that one brings them to bloom.

French Recipe - Tartiflette

2010-05-18T06:00:00.004-04:00

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!

My French Find

2010-05-15T06:00:00.000-04:00

I love the sparkle of this special Fleur de lis embellishment. It would look fantastic on a gift or even on next years Christmas Tree. Visit the shop on Etsy called The French Nest for some French inspired creations. Click on the photo to be taken to the shop.

2010-05-13T06:00:00.002-04:00

Pour Entendre les Silences....

Par Ben Heine (Composé en 2003)...

Il me faut aimer la vie,
Il me faut capturer le temps,
Il me faut tuer l'ennui,
Pour entendre les silences.

Nous sommes l'écho d'un cycle créateur,
Dont nous ne pouvons saisir l'ampleur.
Peut être là bas y verrions nous plus clair,
Dans une explosion de lumière?

La Nature est ma vision,
Mon espoir, ma dérision.
Je comprends ses jargons,
Nombreux, infinis, sans raison.

Notre bref passage est une page,
D'un livre plein d'histoires et d'images
Ou les sens tremblent,
Se confondent et s'assemblent.

Il me faut aimer la vie,
Il me faut capturer le temps,
Il me faut tuer l'ennui,
Pour entendre les silences.
To Hear Silences (English version)

By Ben Heine (Written in 2003)

I ought to cherish life,
I ought to capture time,
I ought to neutralize boredom
To hear silences.

We are the echo of a creative cycle,
Which we cannot really understand.
Perhaps in this place, we'd see better,
In an explosion of light?

Nature is my vision,
My hope, my derision.
I recognize its many jargons,
infinite, without reason.

Our short passage is a page,
Of a book full with stories and images
Where meanings tremble,
Merge and assemble.

I ought to cherish life,
I ought to capture time,
I ought to neutralize boredom
To hear silences.

French Recipe

2010-05-11T06:00:00.013-04:00

Perfect for your summer BBQ's!!

Potato Salad with Crème Fraîche

Ingredients:

3 pounds small red potatoes
2 ribs of celery
3 1/2 tablespoons snipped chives
1/4 cup crème fraîche
1 tablespoon of olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:

Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to gentle boil and simmer until tender. Drain and let cool; then cut into quarters. Place potatoes in a large bowl and toss with celery and chives. Stir crème fraîche and oil. Toss gently to coat. Season with salt and pepper and refrigerate until chilled.

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