Can you re-visit the "blowback" on salted butter please? You keep mentioning it but I cannot find any posts from you that show the blowback or comments... I would be interested to know...
Here is a "ringing endorsement" for your Fresh Ginger Cake recipe...it was fantastic! I was very skeptical of using 4 ounces of fresh ginger but I have to say it was exactly the right amount. The cake really does stay fresh for days and the ginger flavor gets better with each slice. I made mine in a long European style loaf pan, 4 inches wide and maybe 11 inches long...and it took about 45 minutes at 350 non convection oven. This recipe is a keeper! Thanks!
Happy, Healthy New Year, David and Romain! You've given us so many great recipes, explanations, and interesting stories down through the years, for which I'm so grateful. Your cassoulet and tarte fines aux pommes are next to make for our Francophile brother-in-law end of this month. I've never made the cassoulet but your explanation will pull me through;. I read a book about a woman who spent a summer with Kate Hill learning how to butcher and use every part of the animal. I wish I could take one of Kate's classes. (I also wish I could drive an Alpha Romeo instead of the Renault "toaster" that more fits our budget!) But our explanation/recipe will suffice nicely, thank you!
Your tarte fine aux pommes I can make in my sleep by now. It's so good.
Thank you David for sharing your life in the Newsletter. And where did the bowl for the gnarly pears come from? It is fabulous in colors, design & size. Because your gorgeous drinks served in coupes always look so fab, I had to have a couple of my own. You are inspiration, truly!
After 40 years of eating at the homes of my French friends, I am accustomed to the règles du tableau and I'm afraid I'd confuse my French guests if I broke them. I host a Sunday lunch at my apartment for a gaggle of 30-somethings and even they wait to be assigned seats. Most French women I know are used to having their wine glass topped off by the gentlemen next to them and I also find that the boy/girl routine encourages conversations that are inclusive -- hence we don't divide into folks who talk facials and pedicure or fotball and hang gliding. Mixing up the sexes seems more egalitarian to me. But that's just IMHO.
Happy New Year! I hope 2023 has been treating you well so far.
Fab throw back photo.
I stay in the 9th and really love it. The area around the hotel is very residential but I'm walking distance to two Metro stops and can easily walk to several neighborhoods. My layover trip in July was my first trip back to Paris in decades. Returned in November and will be back in March. There's so much I still haven't seen as these are work trips, not really vacation.
Always fun to read your posts, newsletters, recipes, etc.
Wishing you, Romain and family and friends a Happy New Year ahead. Or as I recently read, a Happier New Year , in hopes that things everywhere for everyone will be better in 2023🎉🎊💜
I'm reading this in rainy CA. Just want to say that we enjoy your news letter. Keep 'em coming and enjoy yourselves in 2023. Dudley & Michael Del Balso
Happy New Year David and thank you for the always entertaining newsletter. Yours was my first paid substack and reading your work brings me such joy. Bonne Anne and Merci!
I'm a very strong believer in assigned seating at dinner parties - doesn't have to be by gender. Confident folks will always quickly and comfortably find seating. The less assertive may find themselves left out in the process (I've been in that spot). Making sure the latter doesn't happen is far more important to me as a host than letting everyone have his/her own way. BTW I believe "having your own way in every instance" should be OUT in 2023.
In response to your garlic King link...a while ago I was there in the summer. The ENTIRE region smelled of garlic. I found it wonderful and it was a very dry climate, unlike my home base, Seattle. At one gift shop I bought green garlic condoms. Yes. I distributed them to my male friends and never asked if the garlic was in the condoms.
Wishing you and Romain the very best for 2023. Sitting by the Carmel River waiting for the overflow and evacuation (hopefully not), but on sais jamais. Hope you get the statue tomorrow. Thank you for alll the joy you bring with your writing of Paris n France and food.
Happy New Year to you, David! Your Instagram live visits and newsletters never fail to make me smile and appreciate the beauty of little things, from salted French butter and gnarly looking pears to the joy of a big cup of coffee while you unpack your market haul.
I know you know Les Madeleines is no more in Salt Lake City, but I hear Romina has a delicious/fun new concept in the wings! Yay!
Love the postcards. I often create a holiday card painting with luscious produce and on the flip side a recipe. When giving gifts of homemade treats I will make a gift tag with how to make the same. Per example: I jarred up some garlic confit with the tag explained starting with growing garlic.
Happy New Year to you and yours. I am enjoying CA's atmospheric river at the moment.
Thank you, David. Your writing is very interesting, and I love seeing your articles in my inbox.
Can you re-visit the "blowback" on salted butter please? You keep mentioning it but I cannot find any posts from you that show the blowback or comments... I would be interested to know...
Here is a "ringing endorsement" for your Fresh Ginger Cake recipe...it was fantastic! I was very skeptical of using 4 ounces of fresh ginger but I have to say it was exactly the right amount. The cake really does stay fresh for days and the ginger flavor gets better with each slice. I made mine in a long European style loaf pan, 4 inches wide and maybe 11 inches long...and it took about 45 minutes at 350 non convection oven. This recipe is a keeper! Thanks!
Happy New Year! I always look forward to your newsletter, your opinions, the podcast which I love and your inspiration.
Happy, Healthy New Year, David and Romain! You've given us so many great recipes, explanations, and interesting stories down through the years, for which I'm so grateful. Your cassoulet and tarte fines aux pommes are next to make for our Francophile brother-in-law end of this month. I've never made the cassoulet but your explanation will pull me through;. I read a book about a woman who spent a summer with Kate Hill learning how to butcher and use every part of the animal. I wish I could take one of Kate's classes. (I also wish I could drive an Alpha Romeo instead of the Renault "toaster" that more fits our budget!) But our explanation/recipe will suffice nicely, thank you!
Your tarte fine aux pommes I can make in my sleep by now. It's so good.
Thank you David for sharing your life in the Newsletter. And where did the bowl for the gnarly pears come from? It is fabulous in colors, design & size. Because your gorgeous drinks served in coupes always look so fab, I had to have a couple of my own. You are inspiration, truly!
Feliz Año Nuevo
After 40 years of eating at the homes of my French friends, I am accustomed to the règles du tableau and I'm afraid I'd confuse my French guests if I broke them. I host a Sunday lunch at my apartment for a gaggle of 30-somethings and even they wait to be assigned seats. Most French women I know are used to having their wine glass topped off by the gentlemen next to them and I also find that the boy/girl routine encourages conversations that are inclusive -- hence we don't divide into folks who talk facials and pedicure or fotball and hang gliding. Mixing up the sexes seems more egalitarian to me. But that's just IMHO.
Happy New Year! I hope 2023 has been treating you well so far.
Fab throw back photo.
I stay in the 9th and really love it. The area around the hotel is very residential but I'm walking distance to two Metro stops and can easily walk to several neighborhoods. My layover trip in July was my first trip back to Paris in decades. Returned in November and will be back in March. There's so much I still haven't seen as these are work trips, not really vacation.
Always fun to read your posts, newsletters, recipes, etc.
Wishing you, Romain and family and friends a Happy New Year ahead. Or as I recently read, a Happier New Year , in hopes that things everywhere for everyone will be better in 2023🎉🎊💜
I'm reading this in rainy CA. Just want to say that we enjoy your news letter. Keep 'em coming and enjoy yourselves in 2023. Dudley & Michael Del Balso
Happy New Year David and thank you for the always entertaining newsletter. Yours was my first paid substack and reading your work brings me such joy. Bonne Anne and Merci!
I'm a very strong believer in assigned seating at dinner parties - doesn't have to be by gender. Confident folks will always quickly and comfortably find seating. The less assertive may find themselves left out in the process (I've been in that spot). Making sure the latter doesn't happen is far more important to me as a host than letting everyone have his/her own way. BTW I believe "having your own way in every instance" should be OUT in 2023.
In response to your garlic King link...a while ago I was there in the summer. The ENTIRE region smelled of garlic. I found it wonderful and it was a very dry climate, unlike my home base, Seattle. At one gift shop I bought green garlic condoms. Yes. I distributed them to my male friends and never asked if the garlic was in the condoms.
Bonne Annee et Bonne Fete des Rois aussi.
Wishing you and Romain the very best for 2023. Sitting by the Carmel River waiting for the overflow and evacuation (hopefully not), but on sais jamais. Hope you get the statue tomorrow. Thank you for alll the joy you bring with your writing of Paris n France and food.
Happy New Year to you, David! Your Instagram live visits and newsletters never fail to make me smile and appreciate the beauty of little things, from salted French butter and gnarly looking pears to the joy of a big cup of coffee while you unpack your market haul.
I know you know Les Madeleines is no more in Salt Lake City, but I hear Romina has a delicious/fun new concept in the wings! Yay!
Love the postcards. I often create a holiday card painting with luscious produce and on the flip side a recipe. When giving gifts of homemade treats I will make a gift tag with how to make the same. Per example: I jarred up some garlic confit with the tag explained starting with growing garlic.
Happy New Year to you and yours. I am enjoying CA's atmospheric river at the moment.