I am absolutely amazed at how many restaurants there are in one neighborhood. It seems every 10 steps there is a restaurant to duck into. So much to see and do and not enough time to eat at every place I'd love to try.
We had a beautiful day, perfect weather for our wanderings, slightly overcast in the high 70s. Thunder and lightning with a heavy rain rolled in around 5 PM and cleared just as we were looking for a place to eat dinner. Well, We actually ate tapas at Freddy's and meandered over to an Italian restaurant ( the pizza place below our flat) cause I can eat pizza anytime, lol. So basically two dinners for the evening, and a few gummy bears for dessert.
bonne nuit 😴
Our first full morning and we're not done yet today- 7 miles on our treads, five pastries eaten, 1 caprese baguette, 5 sticks of celery and a piece of quiche. I'd say we have the eating down just fine.
If I had to say what Paris reminds me of, I would say a little bit of Charleston South Carolina, but on a much grander scale.
A quick recharge and rest before heading out for the evening.
I don't think I've made any Parisians mad yet, Kris is also still in charge of the money and I just follow behind and pretend I know what I'm doing when we pay. She did give me my own euro coin for the bus, lol.
Travel day was great! I managed to take a good part of the 9+ flight with a long sleep (1 hour long). Ha! Why can't I be like the people that pass out with a blanket on their heads for the full flight?!
We managed to get 1st class treatment in our seats in coach. Champagne filled to the brim in pretty glasses while all the others waited their turn to be served and were given extras treats throughout our flight. Perfecto
A little rummy our first afternoon out and about. Soooo much to see and take in. The smells of skinny cigarettes being smoked, different perfumes and colognes wafting through the air as you walk by the cafés. Soooo many cafes.
Oh, It's also perfectly acceptable and the thing to do, is to eat ice cream/gelato every afternoon Before a later supper. I think we could get used to that! We will be getting on the Paris eating schedule promptly-
I've given my sister responsibility over me and paying for everything. I do not know why euros scare me. I panic even looking at foreign currency. Fear of failure and not knowing how to count the money scares me to death lol. Maybe I will be better today. If not I'll take a lesson and try again tomorrow.🤑
Our home for the week is a darling flat right in hustle of the Saint Germaine neighborhood- district 6.
Paris is showing us her beauty with a beautiful sunny high in the 70s balmy day. We're off for the Café and croissant this morning. I have a feeling many miles will be traveled exploring today.
My most favorite way to make a crowd pleasing dessert- Cast iron anything!
There are so many uses for this black beauty. This particular dessert was for my kids cooking classes a few weeks back. It's a great way to make use of all the local strawberries that will be in season soon! This recipe does not call for any thickener for the berries but you can add if you like, but not necessary.
I've made this several times using different methods; my favorite sugar is the brown, which helps make it a bit more caramelized. Be careful to not over mix the biscuits/scones- you want them to just hold together, almost a lumpy dough still. Not a smooth dough by any means.
I hope you enjoy!
Cast Iron Strawberry Biscuit Bake
4 generous cups fresh strawberries, hulled, and halved if large
1/3 cup brown, granulated or coconut sugar (adjust sugar as needed)
1 tablespoon fresh lemon juice and a little zest
2 teaspoons vanilla
1/4 teaspoon sea salt
3 cups all-purpose flour
2 teaspoons baking powder
6 ounces cold, Kerrygold butter, cubed or 1 1/2 regular butter sticks
3/4 cup buttermilk
1/4 cup honey
8 ounces cream cheese cubed
Preheat the oven to 375 degrees.
Generously rub an 11-12 inch cast iron skillet with softened butter. In the same skillet, combine the strawberries, sugar, lemon juice, vanilla, and a pinch of sea salt. Toss well to combine.
In a large bowl, combine flour and baking powder. Whisk until combined. Using your hands, add butter pieces to the flour and mix until coarse crumbles. Whisk together the buttermilk and honey, then pour into the flour. Stir with a spoon until just combined, being careful to not to over mix.
Use your hands if needed to bring the dough together while folding in the cream cheese chunks. Using a large spoon, drop about 1/4 cup at a time of the biscuit dough all over the strawberries, leaving a bit of space between the dough. Sprinkle with course sugar.
Place the cobbler on a cookie sheet and bake the cobbler for 45-55 minutes or until the strawberries and juice are bubbling with the biscuits being a lightly golden brown.
Serve warm with a pile of ice vanilla ice cream making sure to get the strawberry syrup with a spoon!
Spring break, first class. This is what it's all about!! The parents send the kids to cooking class with me and then have the kids recreate the menu at home for the parents. Yes, yes and YES!
"#but when you love something you share it right?!?!?
Yesterday our kids went and learned how to cook with Kary Marshman and Flour Pot Kitchen.
This early afternoon adventure continued when they applied what they learned by teaching their friends and cooking dinner for 16!!!
Seriously?!?! That happened last night!
The kids made dinner for 16!!!!
My heart is full from memories made, lessons learned and time with friends!!!"
Spring break cooking! Ages 6 to 12.
Somehow we made it out alive! Without any cuts...... but.... it was a close one today. 😳 A little bit of flour, basil and fresh pasta on the floor, and we left with full bellies and new friends.
A special thank you to the parents that helped during and after class with cleanup. I seriously could not have done it without your assistance. ( Iwouldhavebeenabigsweatymesstryingtodoitall)
And always thank you to my mother and husband and family for all their help behind the scenes.
I love all the questions they ask me, their curiosities and unique personalities. Today some of the boys washed dishes after they were done using them, we had a young “waiter and waitress” serve the guests at the table like they would if they worked at a restaurant- Plating the food, and garnishing.
I adore each one of your children you bring to us to cook with in the kitchen.
Thank you, thank you for the love and support of FPK.
Our Friday date night was in the yard with a little work out in the garden. New fencing to keep the critters out from feasting on our garden treasures. The chickens are the biggest culprits; eating every tiny new shoot that comes from the earth, they are busy kicking up dirt making the biggest, happy mess looking for treats!
Saturday we woke up in the morning to our house full of our children back from their homes, sleeping on couches in various places in our home. It was the best. They all came home for our sons baptism and our family Easter celebration.
We had a lovely brunch, and cherished conversation on the deck with sunshine on our faces with everyone home. It was amazing!
Happy Resurrection weekend. ❤️
My husband bought me a cookbook today. It’s for real. He came through the door so excited to give me a gift. Now I'm not so sure about the recipes or if I will even make anything. I'm just happy he was thinking of me and my love of stale peeps while out shopping.
My most favorite way to eat a peep is stale. Buy a few boxes, slit the tops, tuck in the back of the shelf and forget about them for awhile. The result? The excitement when you find them weeks or months later, They are the perfectly stale textured peep!
There are several amazing benefits to having so many boys. Each child brings so many unique traits to the family. The laughter, humor, and creativity comes in many different ways.
Our son Andrew and his wife are back from serving at a AFB in Idaho, now living with us. While their house in ID. is being rented out, we get the pleasure of having them live with us. A gift. We get a daughter, extra hands on the property to help, and with new farm dreams for our property. It's a flashback to Tom and I, 25 years ago.... We are loving every minute of it too!
Andrew has been doing things that we have wanted to do but just never seem to make the extra stuff happen. This week he was busy in the barn building a barrel smoker.
Last years pig feed barrel has now become a very cool smoker. We know you can buy kits for this kind of project but he made it happen with heavier duty parts to last longer.
Today was the maiden voyage with the smoker. Ribs, ham hocks from our pigs and a little trout. I'll admit, I'm not a fan of smokey meats.. yet. But so far they look and smell amazing, and with a quick little pull of the rib meat, they taste amazing too. I might be changing my mind on how I feel about smoked treasures that come out of the pig feeder smoker. 🐷🦃🐖🐔
I don't know about your freezer but just about every time I go to pull something out, a hunk of something falls out onto the floor, tumbling down and sliding across the floor like a hockey puck.
Today a bag of cherries landed right in my arms. (almost) I actually felt sorry for them being frozen for so long, they were begging to be mixed with sugar and spice and baked.
Mom (my sous chef) and I picked, pitted and froze pie cherries from our friends Terri and Dave over at Stilly Brook Farms a summer ago. ( I think they are pie cherries) Anyways, I was supposed to make a cherry pie with them for upcoming Thanksgiving but forgot about them, several times- like a year, until today. It was my lucky day!🍒🍒🍒
Today was our first taste of the summers bounty we picked so long ago, I baked the cherries in little jelly jars topped and served them warm with vanilla ice-cream.