I made a banana-pb-chocolate chip granola, by hybridizing 3 of your granola recipes (best granola, pb chocolate chip granola, the recent banana granola). It turned out great!
I'm not sure it was me who told you that, but 'homework' is definitely how I feel about writing books. It's so hard and so all consuming. No more for me, thank you very much. I'm now leaving that to Sophie who, funnily enough, wrote a book about the Italian art of Doing nothing: Dolce Far Niente. Maybe we need to send you a copy. ;)
But it's certainly a universal theme with writers. Another writer told me that writing a book was like "having a big, dark cloud over your life for two years." It certainly is overwhelming!
This is a question, not a comment. I’ve wondered what would be a general reaction if a group went into one of these lovely restaurants and did not order any alcohol?
Many restaurants in Paris now offer non-alcoholic alternatives, ranging from fruit juice to kombucha. It's no longer unusual not to drink alcohol in France and there shouldn't be any pressure to, including in restaurants. (That said, I wouldn't go into a nice restaurant and order a diet Coke or Orangina with dinner...)
We have three fig trees, one of which is an absolute monster. This time of year, the big tree drops dozens of figs on the ground every day, which start fermenting almost immediately. Walking near the tree is a “heady” experience, to say the least.
Thinking your third love after Romain and antiquing may be oysters. You seem to describe them in such detail that I can taste them after reading an article. I love the pictures of the antiques that you purchase. And your fig jam looked so yummy! Keep the articles coming!!!
I'm excited for your new cookbook! And I totally get you with the homework. I teach English as a foreign language as an extracurricular, so mostly in the afternoons. This results in not only working flipped hours compared to most of my friends, but also in tons of homework ;)
David, thank you for the inspiration about 10 years ago with the Ballymaloe brown bread recipe. I can tell you that Tim, the weigh up rooms, and the bread pans still look the same after all of these years. I attended the five week class (registration just opened for 2025 and space fills fast). I have no interest in working in the food industry. I was the kid who came home from school and turned on Julia Child rather than cartoons. In my mid 50s I did something for me that was just for me. The 7 person house on site where I stayed was full of people about my age who are always cooking and taking care of others. That aspect brought as much joy as the food (and gardens and cows and bread).
I have decided that I will focus more on what makes me happy. You are correct that limiting it to three is really hard.
My husband and I arrived in Paris yesterday morning and went to Aux Bons Crus for lunch based on your suggestion. How ironic to see our Ile flottante dessert and the restaurant front and center in your October newsletter! We enthusiastically recommend the restaurant.
I have a lot of comments to make and they may not end up in order of your post… first up, how delicious is a Ile Flottante, anything with meringue for me is a winner. I guess with editing you have to think about the reader having no idea about cooking. OMG those photos of the food are amazing, I was wishing I was there sharing it with you. Have you ever shared your recipe for fig jam? It looks amazing. Having been in Paris a couple of times we are well aware of strikes. Trains! in particular. And at one time it was the seniors demonstrating about the pension. And really? Duralex going into administration, I don’t think there is a restaurant that doesn’t have their glasses, and in relation to Tupperware, when we in Australia were told that they were also in that position I contacted a Melbourne radio station with the result that I was on the radio and my Tupperware collection and I ended up in The Age newspaper. My five minutes of fame lol… your mention of the cost of food came back to what our son mentioned as to when they were in Switzerland, instead of eating out they purchased pre prepared food from the supermarket, as one lunch cost them Au$150 for three people. But for their daughters birthday a couple of days ago, they had an Aussie breakfast and an Italian dinner, not worrying about the price.
In the flea market photo, 2nd table from the bottom, on the right side of the picture there is a brown avocado pit looking ceramic piece. It has a pear shaped opening in the front and (maybe) air holes all around. Do you know what that is used for? Thanks.
I like metrics too. I’ve collected chocolatier magazines and when I go back to one of them I’m always bummed that the recipes aren’t metric.
I’m really looking forward to seeing what your new book is about!!!
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I made a banana-pb-chocolate chip granola, by hybridizing 3 of your granola recipes (best granola, pb chocolate chip granola, the recent banana granola). It turned out great!
I'm not sure it was me who told you that, but 'homework' is definitely how I feel about writing books. It's so hard and so all consuming. No more for me, thank you very much. I'm now leaving that to Sophie who, funnily enough, wrote a book about the Italian art of Doing nothing: Dolce Far Niente. Maybe we need to send you a copy. ;)
The quote I read was from screenwriter and filmmaker Laurence Kasdan: https://austinkleon.com/2022/05/12/homework-every-night-for-the-rest-of-your-life/
But it's certainly a universal theme with writers. Another writer told me that writing a book was like "having a big, dark cloud over your life for two years." It certainly is overwhelming!
This is a question, not a comment. I’ve wondered what would be a general reaction if a group went into one of these lovely restaurants and did not order any alcohol?
Many restaurants in Paris now offer non-alcoholic alternatives, ranging from fruit juice to kombucha. It's no longer unusual not to drink alcohol in France and there shouldn't be any pressure to, including in restaurants. (That said, I wouldn't go into a nice restaurant and order a diet Coke or Orangina with dinner...)
We have three fig trees, one of which is an absolute monster. This time of year, the big tree drops dozens of figs on the ground every day, which start fermenting almost immediately. Walking near the tree is a “heady” experience, to say the least.
Thinking your third love after Romain and antiquing may be oysters. You seem to describe them in such detail that I can taste them after reading an article. I love the pictures of the antiques that you purchase. And your fig jam looked so yummy! Keep the articles coming!!!
I'm excited for your new cookbook! And I totally get you with the homework. I teach English as a foreign language as an extracurricular, so mostly in the afternoons. This results in not only working flipped hours compared to most of my friends, but also in tons of homework ;)
David, thank you for the inspiration about 10 years ago with the Ballymaloe brown bread recipe. I can tell you that Tim, the weigh up rooms, and the bread pans still look the same after all of these years. I attended the five week class (registration just opened for 2025 and space fills fast). I have no interest in working in the food industry. I was the kid who came home from school and turned on Julia Child rather than cartoons. In my mid 50s I did something for me that was just for me. The 7 person house on site where I stayed was full of people about my age who are always cooking and taking care of others. That aspect brought as much joy as the food (and gardens and cows and bread).
I have decided that I will focus more on what makes me happy. You are correct that limiting it to three is really hard.
Ballymaloe is such a special place. I've only been a few times and would love to go back!
My husband and I arrived in Paris yesterday morning and went to Aux Bons Crus for lunch based on your suggestion. How ironic to see our Ile flottante dessert and the restaurant front and center in your October newsletter! We enthusiastically recommend the restaurant.
Glad you like it. It's fun and they're nice people too!
I have a lot of comments to make and they may not end up in order of your post… first up, how delicious is a Ile Flottante, anything with meringue for me is a winner. I guess with editing you have to think about the reader having no idea about cooking. OMG those photos of the food are amazing, I was wishing I was there sharing it with you. Have you ever shared your recipe for fig jam? It looks amazing. Having been in Paris a couple of times we are well aware of strikes. Trains! in particular. And at one time it was the seniors demonstrating about the pension. And really? Duralex going into administration, I don’t think there is a restaurant that doesn’t have their glasses, and in relation to Tupperware, when we in Australia were told that they were also in that position I contacted a Melbourne radio station with the result that I was on the radio and my Tupperware collection and I ended up in The Age newspaper. My five minutes of fame lol… your mention of the cost of food came back to what our son mentioned as to when they were in Switzerland, instead of eating out they purchased pre prepared food from the supermarket, as one lunch cost them Au$150 for three people. But for their daughters birthday a couple of days ago, they had an Aussie breakfast and an Italian dinner, not worrying about the price.
David, I love your writing and am glad I subscribed to your newsletter. I’ll never get to France but I so enjoy reading about your life there
In your latest newsletter you had a beautiful picture of a seedy bread. Do you have a recipe? Thanks
Glad you’re enjoying the newsletter😊There’s a recipe for grainy bread in my book My Paris Kitchen
In the flea market photo, 2nd table from the bottom, on the right side of the picture there is a brown avocado pit looking ceramic piece. It has a pear shaped opening in the front and (maybe) air holes all around. Do you know what that is used for? Thanks.
I think that might be a candle holder? There was so much to sort through there…it was a bit overwhelming, but fruitful 😁
Haha
I’m excited for this new book!
I am looking forward to seeing all the photography in your new book....enjoy the next dew weeks of creating and capturing ✨💕
Always a joy to read your newsletters. Thank you🌿