David, The opening photo of your January newsletter looks familiar! Should I say my spirits have grown in 2020 too! I have taken a liking to Bourbon! Oh, I should not get started and I digress! My real reason for writing is, have you ever done cooking classes and obviously after this wretched virus allows us to start living agai…
David, The opening photo of your January newsletter looks familiar! Should I say my spirits have grown in 2020 too! I have taken a liking to Bourbon! Oh, I should not get started and I digress! My real reason for writing is, have you ever done cooking classes and obviously after this wretched virus allows us to start living again, would you consider having classes? I have missed Europe and my beloved Paris and look forward to returning. I don't speak French, so an American who lives in Paris sounds to me the best person to teach an old woman such as myself. If you don't plan any classes, ever, could you recommend a school who would tolerate me? I think if I plan a trip for the future it will help with my spirits both liquid and otherwise!
BTW! I love your Pear Almond Tart and have made it many times. Part of the fun is reading your blog about the recipe. Nothing better than a good sense of humor. We all need that, don't we!
Bonjour!
David, The opening photo of your January newsletter looks familiar! Should I say my spirits have grown in 2020 too! I have taken a liking to Bourbon! Oh, I should not get started and I digress! My real reason for writing is, have you ever done cooking classes and obviously after this wretched virus allows us to start living again, would you consider having classes? I have missed Europe and my beloved Paris and look forward to returning. I don't speak French, so an American who lives in Paris sounds to me the best person to teach an old woman such as myself. If you don't plan any classes, ever, could you recommend a school who would tolerate me? I think if I plan a trip for the future it will help with my spirits both liquid and otherwise!
BTW! I love your Pear Almond Tart and have made it many times. Part of the fun is reading your blog about the recipe. Nothing better than a good sense of humor. We all need that, don't we!
Au revoir,
Kim