The World Weeps

OLYMPUS DIGITAL CAMERA

Words fail to convey the horror and sadness.  Thinking of your recent trip to Paris, I wonder if you might have more photos to share.”

I received this email today from my friend Bev in Chicago. I had not planned on posting these photos. They are not great. But, they do convey a bit of the beauty, the grandeur and majesty of this gothic treasure. Like so many around the world, I watched in disbelief as this precious edifice was engulfed in flames. It was frightening to see how fast and furiously the fire wreaked destruction on Paris’ iconic monument.

OLYMPUS DIGITAL CAMERA

Bob and I were fortunate to visit Notre Dame just a few weeks ago. To me, Notre Dame is Paris: old, beautiful, elegant with a rich historic past. Way back to my student days in France and my first visit to Paris, it was this cathedral which mesmerized me. I was awestruck by the astonishing gothic architecture, the mystifying ambience inside the church.

OLYMPUS DIGITAL CAMERA

I have been to Paris many times over the years. I always make it a point to at least walk by and around Notre Dame. When lines are not too long, I go inside where I am always overwhelmed, inspired, soothed.

OLYMPUS DIGITAL CAMERA

A French TV commentator said, “Notre Dame will never be the same.” Perhaps not, but fortunately the structure has survived. It will be saved. French President Emmanuel Macron has promised that Notre Dame will be rebuilt. Millions in donations are pouring in for the costly restoration.

Vive la France. Vive Notre Dame

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Please feel free to comment.  Click below and scroll down to bottom of post to Leave a Reply.

If not a Tales and Follower, sign up, top right.  Your information is kept private.

Celebrate Easter and Notre Dame’s survival (a miracle so much survived)   with this delicious lamb recipe (above right).  Happy Easter.

Paris Visit: Random thoughts

 

OLYMPUS DIGITAL CAMERA

We visited my very favorite city last week. It was basically a business trip to see an American/French lawyer on wills – very important.

The trip got off to a rocky start. I lost my iPhone. I realized the loss while still in the airport, before boarding our RER train to Paris. Panic of course. On the train I had the bright idea to call the phone. I was shocked. Someone answered – lost and found at terminal 2D. They had my phone. It would have been too time consuming and complicated to reverse course and go back to the airport. I would have to wait to recover it two days later en route back home.

OLYMPUS DIGITAL CAMERA
Day 1: no sun

We would have to do Paris without an iPhone, without GPS, without the phone camera. But, at least the phone lived, and I had my Olympus.

From the airport, the RER took us directly to Châtelet, very near where I had booked an airbnb apartment. Châtelet is a major transportation hub in the city. For me, it’s the dreaded metro stop where you too often need to change lines and walk for kilometers underground. Since our visit was short, just 2 ½ days, I was determined not to spend half the time in those depressing underground passages: A Paris visit without the metro. I almost succeeded. We did take the metro once to see a movie, “The Green Book,” which we loved.

OLYMPUS DIGITAL CAMERA
Pompidou Center

We walked and walked, the very best way to experience Paris. The first day of our visit was gray and grim, but the sun came out on day 2. At popular attractions, such as Louvre and at the Pompidou Center, there were long lines. However, there were no lines at Notre Dame, which I had not entered in years, nor at La Chapelle. Notre Dame was dark and intriguing. I tired capturing the mystical ambience with the Olympus, but I fear my limited skills were not up to the task.

OLYMPUS DIGITAL CAMERA
Interior Notre Dame

On the short walk to our apartment, we passed a frequent shopping stop from bygone days: E. Dehillerin. In my younger days, inspired by Julia Child, I was heavy into gourmet cooking. Over the years I spent big bucks on shiny copper pots purchased there. They graced the kitchen walls in our house, but had to go when we moved. I was very pleased that their new owner, the professional chef who purchased our house, will put them to good use.

OLYMPUS DIGITAL CAMERA
Some folks go to Paris to buy chic clothes.  I spent my money here on pots and pans.

The old world interior of the 19thcentury store with wooden plank floors and tall, tall open shelves filled to the brim with all manner of kitchen paraphernalia is still the same. The neighborhood, which used to be on the rundown side, is now upmarket spiffy.

But, so is much of Paris – far different than the way I remember the city on my very first visit, long, long ago as a student. That’s another story…

A more recent change: E-scooters everywhere. There are rental depots throughout the city. We felt safer on foot.

OLYMPUS DIGITAL CAMERA

The phone…Fortunately we allowed extra time for the rescue task on the way home. There was no lost and found in terminal 2D. We were directed to Easy Jet customer service in terminal 2D – not easy to find. They had had the phone, but since it was not claimed within 24 hours it had been sent to terminal 2A. I think we walked more in Charles de Gaulle airport than all of Paris. Once we finally reached 2A, we had to find the right place. Another challenge. But, we conquered. The iPhone is home with me.

It is good to have, of course.  But, you can survive without the phone, without GPS. Remember maps?  I used mine in Paris.

Although I was not lucky enough to have lived in Paris as a young woman, I did visit. It has stayed with me.  Yes, it is a “moveable feast.”

OLYMPUS DIGITAL CAMERA
Lunch in Paris with former Stars and Stripes colleague Leonard Hill, right, and Claudine (not in photo, sorry Claudine)is a Paris must and always fun.

If not a talesandtravel, follower please sign up (upper right).  Your address is kept private and never shared.  Rajasthan, India,  coming soon,

Please comment .  Click below then scroll down to Leave a Reply.  I love to hear from my readers.\

makeread2

Au Revoir Reillanne

I

fullsizeoutput_9cdWe will miss you. We already miss the silence, the tranquility of our former abode, the captivating view of Luberon hills from our balcony, the sometimes mysterious, ever-fascinating sky, friends and friendly village folk … Life on the Mediterranean coast, where we now live,  is so different, but it has many pluses. More about those in a future post.

We were attracted to Reillanne because it is a genuine, old  Provencal perched village. It has not been gussied up like those Luberon villages Peter Mayle made famous: —  Bonnieux, Lourmarin, Menerbes. Reillanne can be rough around the edges, ruts in some streets, lanes, — especially the Impasse where we lived. Many places could definitely use a fresh coat of paint,  No classy boutiques. No fancy restaurants. No locals nor visitors in designer attire. Jeans and tattoos and plenty of funky, folksy charm.

OLYMPUS DIGITAL CAMERA

Reillanne is ancient, with origins dating back to the 6thcentury.  In its early years it was a fortified village with a hilltop chateau and ramparts. The chateau is long gone, but vestiges of an 11thcentury chapel remain. And, a new (1859) church, St. Denis , which is the town landmark and a favorite photo subject. I must have hundreds of St. Denis shots. Parts of houses in the vieux village (old village), a maze of skinny, serpentine alleys, date to the 11th century.IMG_0071

During the ’60s Reillanne was a hippy enclave. Joan Baez is said to have had a home in Reillanne – or at least vacationed there. Some residents of that era remain, geezers easily recognized by their hairstyles. Some of today’s younger residents are seeking the same alternative lifestyle that attracted their predecessors. They are joined by artists – painters, photographers, ceramicists – who have settled in Reillanne.

OLYMPUS DIGITAL CAMERA
Reynard Bouchard’s ‘s veggies and fruit are the best: “Products of Provence that are grown with lots of love.”
Reillanne’s Sunday morning market is a star attraction, and not just for locals. We went faithfully every week to buy from our favorite vendors, to meet friends and share a coffee or glass of wine after shopping.

We can’t look back. But, I can share these photos of some of my Reillanne favorite things.

OLYMPUS DIGITAL CAMERA
A Reillanne favorite with great burgers.

OLYMPUS DIGITAL CAMERA
Moroccan Sadki Lahcen offers more than tea.  We love his tangines and couscous, perfect take-home, ready-to-eat meals.

OLYMPUS DIGITAL CAMERA
Our former house and pool — lots of wonderful memories.

OLYMPUS DIGITAL CAMERA
Fisherman Maurice Garcia comes to Reillanne from Marseille every Friday with delectable treats from the Med. This was our favorite, loup sauvage ( wild sea wolf).

E%8Tv3yWSGWd40AqzWp23g
Thanks to proprietor Antoine, Cafe du Cours brings a variety of music to Reillanne.

OLYMPUS DIGITAL CAMERA
Colorful evening clouds seen from our balcony

fleurs.2
My roses. I will not miss all the work and watering but will miss those blossoms.

J2t03FZSRNiNZDwe8OwBog
My guardian angel, my savior, my confidant — neighbor Nicole. She gave advice, cared for the cats and plants and more when we traveled, was there when I needed her. She is a rare treasure, a true friend who will be dearly missed, as well as her adorable and feisty companion, Iros.

e6xdGHXdQPWx5X8qI++m2Q
Friends and extraordinary food — the outstanding cuisine of chef Maarten who recently moved his restaurant, La Pastorale, to Reillanne

OLYMPUS DIGITAL CAMERA
This was the Reillanne moon’s farewell to us — shot from the balcony a few nights before our departure.

ag9nhj+pQG+Pz3nEU6lufw
Welcome to the Chahinian family who will soon reside in our former home.
The quick sale of the house, finding a new home, then emptying  a big house loaded with furniture and far too much stuff for a move to a partly furnished apartment, plus packing for the move,  engulfed my life .  No time nor energy for talesandtravel.com   Life is returning to normal.  I am happy to post again and hope to do so more regularly.  Stay tuned. If not already a Tales and Travel follower, sign up, upper right.  Your address is kept private and never shared.

Don’t be shy.  Comment please. Click below then scroll to the bottom and let me know your thoughts

Mimosa and Menton

OLYMPUS DIGITAL CAMERA

Mimosa – not a cocktail with champagne and orange juice,  at least  not in southern France.  Here it is  “a tropical shrub or tree of the leguminous genus Mimosa, having ball-like clusters of yellow or pink  flowers and compound leaves that are often sensitive to light or touch.”

High in the hills above the French Riviera, and along the coast,  those blossoms are bright yellow, bursting forth in February, heralding the beginning of spring. The glorious show of nature calls for celebration.menton.5

La Fête de Mimosa in Tanneron, a tiny  town at the pinnacle of the Route d’ Or (golden route),  honors the colorful spectacle every year.  Garlands of yellow decorate buildings, cars, posters.  Stands sell local products.  Bands play.  Shots are fired. Folks come from afar to enjoy – and photograph — the splendor.

OLYMPUS DIGITAL CAMERA

The narrow, twisty road leading to the town, the Route d’Or, offers magnificent photo opps of the blazing trees against a background of gorgeous scenery.  But, to get that perfect shot, you may need to risk your life.  There are no places to pull off, and traffic when the blossoms are at their peak is heavy.

menton.8
Sorry about the garbage bin. Need to master photo shop

We joined friends of the American Club of the Riviera at the festival, then continued on to Menton, our favorite coastal city on the border with Italy. We have decided the time has come to downsize, sell our house, and move closer to civilization.  We love the tranquility and beauty of our surroundings in the Luberon countryside, especially the ever-changing view of the hills from our porch/balcony.  But, it is probably not the best place for old folks (us).

I love the Med … and Menton.  It is almost like being in Italy.  Lots of Italian is spoken.  Answering machine messages are in two languages, French and Italian. I have been studying Italian on and off for years and relish  the opportunity to speak.  Italian restaurants abound.  You can walk across the border to Italy.

OLYMPUS DIGITAL CAMERA
Menton’s Old Town

Perfect.  We’ll move to Menton … that is, we’d be happy to move to  Menton.  Our mini trip was a reconnaissance mission, basically to check with real estate agencies on the availability of large, vacant apartments to rent on a long term basis.  We no longer want to be property owners.

We rented an Airbnb studio in the Vieille Village, the city’s ancient town with narrow alleys and steps, lots of steps.  It is pedestrian only, no shops,  no restaurants.  Those are below in the centre ville, town center,  down many more  steps. The old town is not the best place for my decaying knees, nonetheless fascinating, charming, and, had the weather been better, super photo opps.

OLYMPUS DIGITAL CAMERA
Menton’s Old Town

Our  Menton dream came to a depressing crash with reality:  the type of apartment we seek is almost non-existent.

This is the Mediterranean coast, vacation/tourist territory.  Apartments to rent are furnished, rented for the season, and mainly small.   Nonetheless, we left our contact details with numerous agencies just in case something with our criteria becomes available.  We expanded the search to nearby Roquebrune. There a few realtors did offer a glimmer of hope for the future.menton.6

We did visit one apartment, 100 sq meters, considered large.  It seemed small to us:  no storage space, tiny kitchen, just one bathroom, two very small bedrooms. The living room, however, was spacious with large windows and lovely views.

This will not be easy on many fronts.  We  came home and surveyed our big house and all the contents, many treasures collected over the years..  No way will we be able to move all this stuff to an apartment, even a big apartment.

Bob would prefer to rent a house, which may make more sense for us.  That may be even harder to find.  But, we can and must begin the process:  eliminate, sell, trash lots. We will put the house up for sale this summer when roses are in bloom, pool in operation, and it is at its best.

OLYMPUS DIGITAL CAMERA
No Mediterranean sunshine during our Menton visit.

We will bug those real estate agencies.  We are going back to Menton at the end of the month during the town’s renowned lemon festival for a luncheon sponsored by the British Association of Menton.  Maybe some of those folks could be helpful.

We won’t give up:  Menton or bust!

If not already a Tales and Travel follower, sign up (upper right). Your address is kept private and never shared. 

Please feel free to comment.  Click below, scroll down to bottom of article, Leave a Reply and add your thoughts.

makeread2

OLYMPUS DIGITAL CAMERA

Aiming (and failing) to Cook like a Chef

I am passionate about food and cooking. Cookbooks – I must have 100s.   I love trying new recipes, experimenting with exotic ingredients.  Over the years I have been to many a cooking course, often during travels to learn about ethnic cuisines.

We moved to southern France several years ago, yet I had never attended a cooking course in France.  Shame!  The mother of all cooking schools, Le Cordon Bleu, is French with headquarters in Paris.  It is legendary. My idol, Julia Child, got her start at Cordon Bleu Paris.

On a recent trip to Paris to see our American dentist, I set a day aside for Cordon Bleu.  I was overwhelmed.   This is indeed the Harvard of cooking schools, like no other.


This article, a post for my foodie fans, appeared on the web site: travelsquire.com


“The Art of Cooking like a Chef,” was the title of my all-day course, three hours of demonstration in the morning, followed by an afternoon cooking workshop.cb.3

Twenty-five of us from 11 different countries watched and listened as our teacher, Chef Guillaume Siegler, prepared three different and demanding dishes in the professional kitchen classroom.  He spoke French, but a translator stood by to explain all in English.

First course:  Pineapple and green zebra tomatoes, creamy burrata, basil, olive oil, pomegranate red pesto.

First step:  Peel the tomatoes.  “The skin is disagreeable to the mouth,”  said Siegler. He is right, but at home I usually skip this step — never again if I want to cook like a chef.

The tangy red pesto was a mixture of raspberries, tomato pulp, pomegranate juice, olive oil, pomegranate molasses and green Tabasco, all mixed in a food processor.

chef.blogAs he moved from tomatoes to pomegranates, Siegler, who has worked in many famous Parisian restaurants as well as his own restaurant in Tokyo,  spewed out more words of culinary wisdom: “To cook well, you must think about what you are serving.”

“Respect all products and work only with excellent products.” He put this into practice when he was about to put the finishing touches on the tomato-pomegranate-burrata concoction.  He rejected the basil on hand —  too wilted. — and sent an assistant to the school roof garden to pluck some fresh basil.

The finished dish was food-photo perfect – almost too beautiful to eat.  It went into the frig and he moved on to the main course:  Roasted rack of lamb with parsley crust, pearled jus with rosemary, and summer vegetable tian.

Lamb is one of my favorites, and I have always been in awe of a rack of lamb with the bones parading perfectly to crown the roast.  Even though I adore cooking, this is not something I would ever attempt.

cb2

As I observed, deboning that hunk of meat is no day at the beach.  With skill, precision and speed, he cut away, explaining the intricacies of the task.”Remove some of the skin, but not too much… Get rid of the nerve which is attached to the bone…. Make careful incisions to free the meat from the bones.”

The summer vegetable tian came next.  Rows of sliced vegetables (eggplants, tomato and zucchini) were attractively layered on top of a bed of sautéed onions. I have sautéed onions zillions of times, and have never given much thought to it.  That will change.  There is professional approach to even this simple task.

“Sweat the onions.  Add a bit of salt.  Don’t color them.  Mix vigorously.  Taste.  Salt and pepper.”

He used a mandolin to get perfect, even slices of the veggies.  He showed how to use this dangerous tool and save your fingers.  Start out holding the chunk of vegetable down with your knuckles, as it get smaller, switch to the palm of your hand.   Having recently sliced off about a ¼ of a finger tip as I tried to slice potatoes with a mandolin,  I will surely heed this.cb7

By now I was starving, and all those heavenly aromas had not helped.  Alas, we were all given small portions of his creations to sample.  “Where’s the wine?” someone asked.  No wine, but each dish was delectable.

The afternoon workshop was held in the state-of-the art, stainless-steel and white teaching kitchen where each student had his own work station. After we donned our Cordon Bleu aprons and chef’s hats, we were each presented with a lamb rib roast.

cb.2Oh No!  The GPS on my phone sent me in the wrong direction when leaving the metro.  I  missed the first 15 minutes of  the morning intro class.  I knew we would be cooking during the workshop, but had not realized we would each get our own chunk of lamb.  So, I had not paid that close attention to the somewhat complicated instructions.  Instead I focused on photography, figuring this was one part of Cooking Like a Chef I could skip.  If I wanted a rack of lamb, I would order the meat prepared from a butcher.

I felt dumb and humiliated, and sought assistance. Alisa, a bubbly young Russian woman whose work station was next to mine, guided me through the initial attack of the lamb.  She in turn sought help from a Russian doctor next to her.  They had met the day before at another Cordon Bleu course.  The doctor was exceptional, applying her knowledge of human anatomy to the lamb, making precise incisions.

I could not expect Alisa to do all my work, nor Chef Siegler who raced from work station to work station, guiding, critiquing, encouraging.  I was too embarrassed to reveal my total ignorance of his instructions.

“Five more minutes to finish the lamb,” he announced.  We had to move on to the jus, crust and veggies. Tension was mounting.cb.4

“I love to cook.  I love to share, with customers and students.  But I prefer students,” Siegler  told me.  “I need to have my eyes on everything here.  Some people have never held a knife.”

My classmates, however,  appeared to have advanced far beyond wielding a knife. The dedicated chef  came around to inspect each student’s lamb.  Star of the class, Anze from Slovenia, managed to perfectly duplicate Siegler’s demonstration lamb.   All were in awe, even Siegler.  The doctor’s efforts were also impressive.  Others, while perhaps less perfect, were acceptable.

Unfortunately not mine.  When he looked at my massacred meat, he pronounced: “You will have a filet instead of a rack of lamb,”   then proceeded with Formula I speed to show me how to remove the bones and fat from the lamb, leaving a filet.

At least I was not alone in failure. Lorraine from Shanghai also ended up with a filet. “We don’t cook like this in China,” she said.

Time was limited, so tasks were divided as we moved on. I opted for chopping and sautéing onions for the tian, figuring I could not screw this up.  And, I remembered his instructions.

We each were given an aluminum container to assemble our own tians with the onions and other veggies which we had sliced. These, and the racks of lamb (and filets) went into the ovens.  The reward:  We each had a tian and our lamb to take home.  My husband and I had rented an airbnb apartment.  I called ahead.  “Get a bottle of good red wine. I am  bringing dinner.”cb.1

I may not have had the perfect rack of lamb, but the filet was superb.  The tian: delicious. Definitely a three-star dinner.  The day had been fun, enjoyable, and educational. I picked up many chef techniques which I have been putting into practice.   Next visit to Paris, I will definitely schedule another Cordon Bleu course… along with our visit to the dentist. And, I will arrive on time and pay close attention to all.

Put on the apron and get out the rolling pin.  Time for Christmas cookies.  See Today’s Taste, above right, and my recipe for Greek Crescents,  a winner of a cookie.

If not already a Tales and Travel follower, sign up (upper right). Your address is kept private and never shared. 

Please feel free to comment.  Click below, scroll down to bottom of article, Leave a Reply and add your thoughts.

makeread2