Tags: absinthe aperitifs
I totally agree with you :-) I’m lucky enough to have an absinthe bar right in front of my place. A very cute and vintage-ish place here in Antibes. http://lavieinenglish.blogspot.com/2008/03/poets-liquor.html
love this! :-)
I have an entire bottle, thanks to a trip to Prague several years ago….now what????
Is that all you have left? You lush. ;)
It does make the heart grow fonder …
I noticed your tub of macaroni and I started to wonder, can one find mini-penne in Paris?
I recall that in a recent post you mentioned some keys broke on your Mac keypad. The next time you’re in the states you could try bringing your computer to an Apple store. Some of my iBook keys’ letters rubbed off and the Manhattan store just switched out the keyboard for free. It took 5 min.
Hi Dinah: Yes, I can’t wait. (I remember the last time they gave me my free 5.) The only problem is if I go into the Apple Store, I’m scared I’m going to come out with a new computer instead.
That two-part label is awesome – it makes my day!
I am not so fond of absinthe (I hate anise/licorice/fennel), but those bottle are adorable. I’m going to have to steal some small bottles from the lab to make my own version of it (but containing something better, hmm, what shall I use…)
Hi, David. Love the two-timin’ labeling. But I wonder…what are you baking in celebration of Pacques/Easter? Or perhaps you scored a nice invite en compagne?
Thought you might get a tickle out of these: http://doodlenaut.blogspot.com Love your blog. Thanks for all the recipes! Best, Doodle
Does absinthe make you throw your legs over your head and wiggle your toes too?
Can’t beat abinsthe, straight, or with a spot of water, trickled over a sugar cube as is traditional.
Barbara: Make my Absinthe Cake! The recipe’s on my ‘Recipes’ page.
Shandel: Will let you know once I make it to the end of the second bottle.
Hobbit: Some traditionalists say the sugar should be flamed. I haven’t tried it, don’t want to burn down my pantry!
Roopa: I’m not as ga-ga as others for the stuff, but I love this one. It’s kind of sweet and fruity, the anise isn’t so overwhelming. It’s from la suisse.
That second bottle helps me realize why we always need to include “the” in Winnie the Pooh.
I always suspected Mr Milne had a little something extra in the Punch while creating those stories ;-) .
J’aime bien le deuxieme, aussi. The vert? * * * On the broad surfaces of piers in the medieval cloister of Silos, there are four reliefs that are unusual in depicting posthumous events in the New Testament. One represents The Road to Emmaus in which Christ appears in the guise of a fellow traveler to his disciples who, at first, do not recognize him because he has died.
Why am I telling you this? Because the cloister is along the pilgrimage road to Compostela in Spain, Christ is dressed as a pilgrim with a scallop shell, the emblem of Compostela, prominently displayed on the flap of a leather pouch at his waist. Passing this relief on their way to services on Easter, the monastic community at Silos would identify with the disciples, and think about the miracle that is central to their beliefs.
Therefore, I decided to bake madeleines to bring to dinner on the night before Easter since they look so much like that medieval scallop shell. I chose your recipe for lemon-glazed madeleines. The results were absolutely delicious. I really liked the unusual glaze and found your advice about freezing the molds and chilling the batter spot on.
BTW, I chose not to use Robuchon’s recipes since one of the children at dinner is allergic to almonds. However, I was curious about the fact that he calls only for (lots of) egg whites while you are not alone in including the entire egg.
P.S. I absolutely forgot that window displays in Paris fill with chocolate fish and scallop shells at Easter!
Ah my good “universite” days of sitting around the bottle of absinthe and re-doing the world…suddenly philosophy made sense!
David Lebovitz © 2017