Just how dinner (and post-dinner) should be.
We headed to Prayssac this morning for the Friday market. We picked up vegetables, fruits, herbs, olives, chicken, and cheese (of course!) for the next couple of days, stopped for a croissant snack (OF COURSE!), and made a delicious salad for lunch (thank you, Karen!).
It’s lovely to have our friends from Bordeaux visiting us, sharing our adventures, and helping me feel less helpless from a language point of view. I’m determined to start a daily routine of Rosetta Stone language learning so by the end of our stay in France I can shop at the markets with a little more confidence. It’s more delicious and more cost effective than our trips to the local Carrefour supermarket (complete with its “English Food” section!).
After an afternoon swim, Grace and Max and I decided to bake! As we’re in France, I thought some little French cakes were in order. Plus they’re a perfect size to carry along on our travels tomorrow. We didn’t have butter so went with olive oil and added some rosemary for a little twist. I think they’re technically a little too crispy around the edges, but still delicious with a cup of tea!
While I based the recipe on this food blog I discovered today, we went with all hand mixing and weren’t particularly mindful regarding technique (so I added in some baking powder just to make sure they weren’t totally flat!). Max liked dipping his finger into the sugar (and salt and flour and baking powder) and Grace had a quasi-meltdown when I told her we could only have two before dinner, but all-in-all it was a low-maintenance and tasty afternoon activity.
2/3 cups sugar (we used less) | 4 eggs | 1 cup flour | 1 zested lemon | 4 tsp chopped rosemary (we used dried) | 1/2 cup olive oil | pinch of salt | 1 tsp baking powder
mix all together | scoop into madeleine pan | bake at 375 for 12 minutes
We’re addicted to croissants. This might even be a reason we’re beginning our travels in France (I’m only sort of joking). There will clearly need to be rules related to how often we’re allowed to frequent boulangeries. Until then, we’ll continue to enjoy Sunday morning trips to our local Brooklyn cafe.