Incroyable

First I read this…

“These broads are millionaires…reveling in their status as celebrities and stalked by griefparrazies. I have never seen people enjoying their husbands death so much.”

-Ann Coulter talking about the women who lost their husbands on 9/11.
Her books are national best-sellers.

Then I heard this…

“He’s moving all around and shaking and it’s purely an act…This is really shameless of Michael J. Fox.”

-Rush Limbaugh accusing Michael J. Fox of making up the severe effects of Parkinson’s Disease.
10 million people listen to his program daily.

Now I see this…

OJ Simpson has a new book, ‘If I Did It’.

He allegedly received a $3.5 million dollar advance, and a two-part ‘interview’ with his editor will be broadcast on Fox.

And people still keep asking me why I moved…

Continue Reading Incroyable…

Le Beaujolais Nouveau Is Here!

A lot of people will be celebrating tonight the release of Beaujolais Nouveau

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…and coincidentally, a lot of people will be waking up with headaches tomorrow.

Myself included.

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Complimentary dégustations through Saturday at:

Aux Caves d’Aligre
3, place d’Aligre
12th
Tél: 01 43 43 34 26

Related Posts and Places in the Vicinity


Blé Sucré: The Best Madeleines in Paris

Two Delicious Dining Guides to Paris

le Verre Volé

Bazin

Le Rubis Wine Bar

Racines

O-Château

Sunday Dining in Paris

French Menu Translation

Cooking On Rue Tatin: Part 2

Since man, and woman, cannot live by chocolate alone (although wouldn’t it be nice if we could?), our group spent the rest of our time slaving away putting together sumptuous meals, and learning about wine the hard way: by tasting it.

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One of my favorite snacks of the class On Rue Tatin turned out to be these golden-brown, eggy gougères enriched with gruyère cheese and a dusting of freshly-toasted, fragrant cumin powder.

While it was a bit chilly to sit out in the garden overlooking the cathedral, enjoying our apéritifs and goûtes, we had plenty things to cook up indoors…

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Continue Reading Cooking On Rue Tatin: Part 2…

Baking Class On Rue Tatin: Butterscotch Pecan Cookie Cups

What do you get when you take eight dedicated bakers, put them in a country kitchen (one that’s professionally equipped), and put them to work for three days of cooking and baking with chocolate?

You get a whole lotta chocolate!

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If you didn’t come along on my three-day cooking class with Susan Loomis at her home On Rue Tatin, here’s a run-down of our week…

Continue Reading Baking Class On Rue Tatin: Butterscotch Pecan Cookie Cups…

Now You’re Really Going To Get It

Since I posted about putting your name on my mailing list, I was miffed that so many of you weren’t receiving it (and it really is worth receiving) after all the hard work that goes into it. So I’ve scrapped the previous mailing list provider and switched to a super-duper, ultra-responsive, hi-tech, rock ‘n roll version that has amazing capabilities to do whatever I want, whenever I want it, with the touch of a button.

(Now if I could only find a partner with those qualities as well.)

If you didn’t get the previous fun-filled, slightly scandalous newsletter I sent out, you can re-enter your email address in the Subcriber Form to the right. If you’re not sure if you’re on the list, simply enter your email address and if you’re already in the database, you’ll get a message of confirmation. Please note that I send out between 4-6 newsletters annually, so you won’t be innundated by emails from me.

And your email address is not shared or used for any other purpose.

(Unless you’re that person that possesses the qualities I’ve listed above—then we can talk.)

So why not sign up now?
That way you’ll be sure to be the first to learn about my upcoming Paris chocolate tours, special culinary events, my upcoming book release party, and a whole lot more.

Money In Paris

When I started my career as a global warrior, way-back-when, arriving everywhere lugging an overstuffed backpack with a ridiculously-cheap bottle of red wine and a stinky, smashed wedge of brie inside, the only thing one needed to make sure one had were traveler’s checks, which were easy-to-buy and widely accepted no matter where one went. You’d simply waltz up to any change booth (well, maybe not waltz, since you’d get a funny look doing that on a sidewalk in Paris), cash ‘em (after paying a commission), then walk away with a wallet-full of the local currency. But times have changed and the advent of ATM machines, where you can access money directly from your bank account back home, have changed everything. And credit cards, which most of us migrated to, which offered the best exchange rate, are now socking people with large fees, so they do have their drawbacks too.

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So here’s my tips for getting money when visiting in Paris.

Continue Reading Money In Paris…

Interview: Baker Nick Malgieri

Since I’m on an Italian fling here, I thought this would be the perfect opportunity to interview Nick Malgieri, whose fabulous recipe for Chewy Oatmeal Raisin Cookies I recently featured on the site. Nick is one of the most knowledgeable bakers in the world, frequently hobnobbing with such luminaries as Pierre Hermé and Dorie Greenspan, swapping recipes and baking techniques. I can’t tell you how much I’ve learned from Nick’s books myself, which range from the ultimate treatise on cookies, to one of the most beautiful books on chocolate in my vast collection.

Continue Reading Interview: Baker Nick Malgieri…

Did You Get It?

“What did I get?” you’re perhaps asking yourself.

Hint: It’s not something that’s gonna make you itch.
It’s my newsletter, which is sent out infrequently to subscribers. The latest one contained lots of info about my upcoming giant Paris book party, an astonishingly long list of strikes happening in France this month, news of exciting chocolate tours, and references to folks wearing short shorts sans slip.

“How do I get this exciting and sometimes tawdry newsletter?” you’re probably asking yourself.

It’s simple.
Just enter your email address in the green box to the right and you’ll be the first to get my seasonal updates as well as news and tips. You won’t be innundated by email (unless you’re Matt) and your address is never, ever shared.