Once is not custom, I will answer the question that is surely your lips. But
are eating cookbook authors, and how?
My fridge is full of disparate leftovers, reliefs and pictures of Christmas lunch I gave Saturday for my son to pass the "States" and some of his friends from the diaspora of Inter School. I told them
prepared a duck and a capon (I had taken care to freeze in late December), as essential not found there. Input, single, round blocks of my pig: mushrooms, foie gras and cognac-orange and asparagus with a vinaigrette of rapeseed oil and mustard and tarragon. As for the sausage, they found a little fat and they were right.
My ham will soon be dry, but I wonder if what I prefer are not the "jamon croquetas of languedoco" I'll do at the end with the heel.
It would have been perfect if FPA * (Filius Prodigus Americanus) had forgotten to buy THE BREAD. Nothing in the freezer, I warmed the old wand ...
I put the girls in peeling asparagus (this heresy out of season, that's what happens when the day comes to shoot a subject for a magazine published in Spring ...) and making a galette giant size of the pan, not far from 1 kilo of pastry dough and 1.5 kg for the frangipane's St Gaston. While one of them, props on the last Woody Allen sewed the crowns of kings kraft paper, we tried in vain to elicit scoop on Carla's husband and that of Soon Yi: "So they are really small? But small, how? "I had to borrow
a bean already sucked then regurgitated to my neighbor, I had the stark choice between a grotesque clown and the Halles de Poissy, I chose the Halles de Poissy, I've never liked clowns ...
With bugs, a huge bintje gratin of cream Gruyère reduced from Geneva. They were really sweet, I think they had been cold in the car with my cousin ...
not the courage to wash the salad ...
dessert, sweet sliced pineapple on the mandolin (I waited 50 years for me to shred the fingers in this essential accessory, how do I lived before?) and Chinese grapefruit peeled raw just caressed by a very light syrup with vanilla and lime
For coffee, tea and cake, we waited for the taste. It crowns the cutter which took the bean, it chose its king, they settled in an armchair and were bombarded by images.
Young people as comatose in the living room when I grumbled that they could still turn the fire, they said it was okay.
I gave them the last pound of cake to win (very flaky, puff pastry Francis, Internet sales).
I slapped down a bit dazed but happy to stack off by saying that putting the two bowls of grease cool and clean the kitchen ...
could expect the next day with leftover chicken and mushrooms I made a I covered pie with puff pastry and then drops a broth with the carcass, I will share with neighbors.
And this morning I looked at my bottom of a gratin despondently then I tossed with an egg, a spoonful of flour and green spring onions chopped.
is 18h, and I just finished sending the synopsis of a new cookbook and I realize that I forgot to eat. I test
nuggets fried potato gratin in duck fat is not bad but it's not worth the dauphine potatoes ...
Okay, so I'm nick blinis with wholemeal flour and fermented milk. No egg, I beat the remaining egg whites into the almond paste and incorporates half in the blinis. Smoked salmon with Ikea remaining of a photo, a little heavy cream and a tour of the pepper mill is edible. Note: putting the smoker on ...
You are afflicted? Certainly not as much as me because there today, my salad is bloodless, I will try to revive her but she'll probably end up with compost ...
I squeeze in the remaining white sugar, adds a dash of lime and stands of small sticks of meringue that I'm dry for 2 hours at 90 ° before going to bed ... I'll find someone who will eat ...
few weeks ago, I received the letter that the authors fear and I guess that puts their pride to its rightful place: my first book on the remains, SOS Remains (and still my favorite), starts with a pestle .
I do not have final sales figures but they would have delighted many small publishers. I also believe that in 2005 it was ahead of fashion recycling.
I do not deny any line of this book, I just wonder if I would have to add the croquettes potato gratin ... not sure ...
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