Rusting away.
I wonder when this door was last opened?
Biking & Freedom in Paris
The 2007 vintage of the Tour de France will be one that marks a turning point! Sport has become such big business that pushing the limits beyond nature is the goal.
But Paris' latest event is an invitation to a healthy Tour de Paris, or "Velib" ... (www.velib.paris.fr) which stands for Velo and Liberte ... (biking and freedom). Thousands of bicycles have been parked in stations all around Paris, stations being not more than 350 yards apart. It's a great idea ... and a true success in spite of the gray weather we are having. It's also cheap, as the first 1/2 hour is free. You can rent one and bike to the nearest station to the place where you go!
Of course I have Ulysses, my daughter's old Raleigh, which came out of the cellar beginning of July, and in spite of the three Velib stations near my house, I have not tried it yet.
Biking requires a light stomach and our menu for lunch will be indeed a light one. I am using the last Cevennes onion I bought last Friday at the market for the Tuna Tart (see recipe at www.aworldinapan.com) and a ripe avocado to make an Avocado salad I created in Nairobi, Kenya, where we had four avocado trees.
It's simple and delicious: romaine salad, a sliced onion, chopped coriander, and a ripe sliced avocado. In Asia, where avocados where also widely available, I added sesame seeds and a new seasoning: oil (salad oil, but not olive oil), soy sauce, lime juice (it prevents the avocado from darkening), freshly ground black pepper, and a drop of sesame oil.After the salad we're having a (fantastic) platter of goat cheese we bought at Selles sur Cher, in Sologne, last week. It's the local specialty and I got about five-six different types. We also bought Valancay white wine that we're having with this light meal.
Have a good Sunday!
But Paris' latest event is an invitation to a healthy Tour de Paris, or "Velib" ... (www.velib.paris.fr) which stands for Velo and Liberte ... (biking and freedom). Thousands of bicycles have been parked in stations all around Paris, stations being not more than 350 yards apart. It's a great idea ... and a true success in spite of the gray weather we are having. It's also cheap, as the first 1/2 hour is free. You can rent one and bike to the nearest station to the place where you go!
Of course I have Ulysses, my daughter's old Raleigh, which came out of the cellar beginning of July, and in spite of the three Velib stations near my house, I have not tried it yet.
Biking requires a light stomach and our menu for lunch will be indeed a light one. I am using the last Cevennes onion I bought last Friday at the market for the Tuna Tart (see recipe at www.aworldinapan.com) and a ripe avocado to make an Avocado salad I created in Nairobi, Kenya, where we had four avocado trees.
It's simple and delicious: romaine salad, a sliced onion, chopped coriander, and a ripe sliced avocado. In Asia, where avocados where also widely available, I added sesame seeds and a new seasoning: oil (salad oil, but not olive oil), soy sauce, lime juice (it prevents the avocado from darkening), freshly ground black pepper, and a drop of sesame oil.After the salad we're having a (fantastic) platter of goat cheese we bought at Selles sur Cher, in Sologne, last week. It's the local specialty and I got about five-six different types. We also bought Valancay white wine that we're having with this light meal.
Have a good Sunday!
Beautiful Petaluma market
We went to Petaluma market last Saturday afternoon - the market is held every Saturday at Walnut Park. What a feast of fresh ripe produce!
I bought the tastiest peaches and nectarines, both yellow and white and am enjoying them every morning for breakfast with plain yogurt and Grapes & Nuts cereal. On the side alley a man was eating a peach he had just bought and had juice all over his hands, he said, a bit embarassed :"I guess this is what they call 'juicy'". 
Another stand had all sorts of greens, artistically displayed. 
I was also tempted by beetroots and radishes, ideal for a quick lunch.
We've been ejoying all these goodies at our table. Check this simple salad made with red and yellow beets.
Besides fresh produce, the market features other items that range from fresh bread to necklaces, and as you see, the whole experience is nicely wrapped in music!
A weekend in Amsterdam (2): FUN
Saturday the sky was very blue and the sun shove over Amsterdam; we took a tram to the Dam. When we arrived, our eyes were caught by a fair, and we chose to see Amsterdam from the sky! How fun! 
After the ride, we went shopping in Kalverstraat where we stopped for waffles and a mango smoothie. Only a salad for dinner that night!
All about cheese!
Did you know cheese was first invented in Mesopotamia & India in 15C B.C.?Did you know the word "fromage" dates back to the 15C?
Did you know there are over 350 types of cheese in France ?
And .. do you know how cheese is made?
Do you know how to pair it with wine?
This and more is what participants in our All About Cheese Atelier explore when they take the class!
Do you know how to pair it with wine?
This and more is what participants in our All About Cheese Atelier explore when they take the class!
We start with a coffee and a cheese quizz! We discuss our cheese options and typically every participant chooses a type of cheese.
Then we go to one of the best cheese shops in Paris where, with the help of our award winning "Maitre fromager" (cheese master), we select the various cheeses to sample. 
After we have our bounty, we come to my studio to enjoy our "plateau de fromage" (cheese board) with a salad and three different types of wine: one red, one dry white, one sweet white ... and we discuss about our cheessy sensations while we learn All about cheese.
Our last workshop brought a variety of flavors and challenges!
Our last workshop brought a variety of flavors and challenges!
Our group settled for
Saint Felicien, soft cow milk, (top in the clay pot)
Epoisses, from Burgundy
Pyrennees with sheep milk
Mimolette, aged 24 months, cow milk
Roquefort, sheep milk
A goat cheese from Poitou.
All About Cheese ateliers are scheduled once every 6 weeks.
All About Cheese ateliers are scheduled once every 6 weeks.
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