Abbaye de Sénanque. I feel kind of silly having them, but they come in handy sometimes. It makes me seem more legitimate when I approach someone and ask if I can write about them. I felt like a stalker the first time I approached Brian in the OnlyBurger truck. That's why I got the cards made up. Anyway, I have declared my love for France & All Things French in print. I just cannot help myself. I am incredibly lucky, too, because I spend my days surrounded by French stuff. And I have collected a lot of stuff in my 30 years of teaching and in during the course of my 36 year love affair with France.
Here is part of the collection...
I have this huge poster from the Arles Féria du Riz celebration. I have another one, too, but it needs to be laminated for protection. They both do. Chef Érick gave them to me. I don't think they are making the huge ones anymore... I didn't see any around town for the Féria de Pâques when I was in Arles in March. Dommage.
These trinkets sit on a shelf. I have the chefs from Ratatouille, various Eiffel Towers, Idéfix (or Dogmatix in English), Astérix le Gaulois' loyal dog, purchased at Parc Astérix one June day when I went there with my friend Ghislaine, her sister and nieces and college-age son when he was 10 years old, and Footix (see a theme here with names?), the mascot from the World Cup 1998 held in France. France won, you know.
This map of France hangs next to the Louvre poster. I love it and have had it since I first started teaching. I inherited it from whomever was the French teacher before me. The geography of France hasn't changed in 30 years, you know.
This is a small part of my ever-growing CD collection. Yannick Noah has a new one coming out this summer. I've listened to Angela, a single from it.
I found this Nutella brownie recipe at bakebakebake. Great photos of the brownies!
Absolutely the Best Nutella Brownies
Microwave 1 stick butter and 1/2 c. cocoa powder for 1 minute. Whisk like mad. When it's nice and smooth, add 3/4 c. sugar, 1/2 c. Nutella and 3 oz. melted dark chocolate. Whisk in 2 eggs. Sift together 1/2 c. flour and 1/2 tsp. salt. Dump the flour mixture over the chocolate mixture and fold gently with a rubber spatula. Fold in chocolate chips, chocolate chunks and/or nuts, if desired. Pour into an 8x8-inch pan. Bake at 350F for 20-25 minutes. Cool and slice into bars. Enjoy!
Bon appétit, to my classroom and all my junk!