Tuesday, March 16, 2010
I returned from my annual spring break trip to France last night. Twelve glorious days speaking French, hearing French, eating French and living French. This year, I took 14 eighth graders, two tenth graders and my co-chaperone along with me. It was a trip full of adventure and fun. For me it was a trip full of connections. Old friends and new friends were waiting for me.
Paris Breakfasts for several months, I've fallen in love with these delightful, colorful treats. So, Carol, you would be proud... I sampled quite a few, including Pierre Hermé (found inside Galeries Lafayette) and Ladurée (inside Printemps). I took photos of the ones at McDonald's on the Champs-Elysées, but I absolutely did not eat one there. I sampled these at one of the restaurants at the Louvre while you were watching the fashion shows in the very same building.
New York in French social networking website a few months ago. He started a group about Provence and, if you have ever read my blog or know me, you know that I am very much in love with this part of France. Olivier introduced me to his son's English teacher at the Collège du Mourion, which led to our letters and visit. Olivier and his wife drove over to Arles to go to the Saturday market. They took Chappell, my co-chaperone, and me to lunch at La Mule Blanche.
Musée Départementale Arles Antique. For twenty years, divers searched the Rhône River in and around Arles for treasures left during Roman times. The pièce de résistance is this bust of Jules himself, made in 46 BC, during his lifetime.
During this trip, I came to the conclusion that it is through these connections and friendships, whether they are old, comfortable ones that fit like a favorite pair of jeans or new ones, just beginning with that blissful feeling of falling in love, that I know I belong in France. It is my second home, my home away from home.
makes about 15 medium-sized crêpes
Beat 3 large eggs in a medium-sized bowl with a fork. Add about 1 c. of milk and beat. Gradually add enough flour to make a really thick pancake batter. As you mix it, it should pull away from the sides of the bowl. Next, gradually add enough milk to make a thin batter. Do not add too much milk. If you try to rethicken it with flour, you will have lumps that are impossible to remove. The batter is thin enough if it is easy to coat the bottom of the pan with it as you pour it into the pan.
Heat a well-seasoned non-stick pan. The pan must be hot. Melt butter and quickly pour in enough batter to coat the bottom. The crêpe is ready when the edges brown and start to pull away from the sides. You can try flipping it into the air to turn it over or you can just flip it with your fingers or a spatula.
Serve with sprinkled sugar, jam or nutella.
Bon appétit à tous mes élèves et à tous mes amis!