Tag Archives: Lora

Love letters, part 3 : France – Lyon, Colmar, Paris

8 Jul

As I mentioned at the end of the last post. I’m getting tired of writing in this voice but I’ll write a brief note to Paris here and then get on with the food.

Dear Paris,

I will be back soon. After visiting, I find myself obsessed with you. All the talk about rude Parisians is completely untrue. Everyone was nice beyond belief – to us and each other. You are in my top 2 of favourite cities. I won’t tell you who the other one is. I recently saw the documentary Midnight in Paris and loved it.

Ok, that’s enough of that. Here’s the chow.

cheese tray

cheese tray

Last things first. Here’s a shot of the cheese tray we had on our last night in Paris. It arrives at your table for an unknown length of time. You eat what you want and then someone comes and whisks it away. We had 20 minutes of cheese.

macaron

macaron

You know I love these things. I didn’t try this particular one. It seemed a bit heavy and as you know, I’m all about the light eating (ahem).

chips

roasted chicken and thyme

chips

jamon chips

Lay’s and Ruffles chips. The first pack is from France, the second from Spain. I love the idea of local flavours. The chips, however, meh.

tarte flambée

tarte flambée

Tarte flambée is an Alsatian specialty. It’s got a very thin crust, some fresh cheese, onions, and bacon on it. It’s shockingly large. Don’t let anyone tell you it’s an appetizer for 2 or do and eat the whole thing.

ma po tofu

ma po tofu

Yeah, we had some very spicy Szechuan food in Paris. Easily some of the best I’ve had anywhere.

raw root veggies and butter

raw root veggies and butter

This dish was so simple but all of the ingredients were wonderful – the vegetables, butter, oil, & salt. It doesn’t get much easier and better than this.

Ok, I’m getting hungry. Check out the Flickr account mentioned in the Spain post for more pics.

Love letters, part 2: Barcelona and Figueres

8 Jul

Dear Spain,

I love you. There, I said it.

broken eggs

broken eggs

Why are your eggs sooooo good? What do you do or not do to them? Why have I never had broken eggs before? If I were inclined to open a restaurant here, I would sell all the variations of your broken eggs dish and call it Spanish poutine. Potatoes, eggs, and every Iberico pork product available. P.S. Your potatoes are absolutely stellar as well.

anchoives

anchoives

I didn’t think I liked you, but you changed my mind.

fried artichokes

fried artichokes

Unlike your Italian cousins (see last year’s travel post), you arrive  showing only your best.  Vegetables are good. Deep frying the heck out of them is acceptable when on vacation from real-life.

cod

cod

Pine nuts, raisins, onions and cod – Oh what a surprise. So delicious.

candy

candy

Mercat de La Boqueria de Barcelona. So scenic, so plentiful. Possibly the best food market ever.  Tapas counters, fish stalls, candy to make your eyes pop.

chocolate and salt

chocolate and salt

When I hear chocolate I usually state my preference for cheese but throw some salt on it, and a few pieces of crunchy fried bread and it’s a different story. It’s a  story about a person who doesn’t usually eat dessert but finds herself with an extra spoon and partner willing to share. It’s kind of a love story or a teen movie where the girl hates the guy at first is then wooed by his edgy sweetness.

Glaser tea towel

tea towel - Computers are to design as microwaves are to cooking

Marry me, Barcelona. We’ll make beautiful cod fritters.

Ok, I’m getting tired of writing in this voice and it’s starting to feel creepy.  I have about way more pictures of food from Spain including shrimp, mussels, cod fritters, pretty salads, etc… Check out my Flickr account for more.

France is up next.

Love letters, part 1: Switzerland

8 Jul

Oh yeah, I was away for 3 weeks a little while ago. Here are some letters I’m sending back to Europe. Warning: I am speaking directly to countries and my food but at least you can’t hear the songs I made up as well.

Dear Switzerland,

The quality of your food is so astounding it almost makes up for the prices that are shocking to North Americans. Your dairy products = spectacular. Your bread, so far the best in Europe. Here are some pictures I took to remind me of your yummy goodness.

Shakeria

Shakeria

Oh Shakeria! I bought you for your hilarious name and because I still remember those school yard rhymes that still make me laugh. Despite your hilarious name, you are seriously delicious and not at all too sweet.

Bretzels

Bretzels

When traveling  through train stations (also pretty amazing), it was hard not to make cartoon sound effects as I screeched to a halt in front of the Brezel Konig. Brezel – you are soft, crunchy, perfect and make a good alternative to sandwich bread.

after Jungfrau

after Jungfrau

Dear giant rosti wok at the base of Jungfrau, thanks for the potatoes. After oxygen deprivation at 3500 metres up it’s nice to have another spectacular view, to have my skin return to its natural colour, and to drink some Fanta with your generous helpings.

cheese

cheese

You look like a flower but you taste like cheese. You are perfect. Please grow in my garden.

Ricola

Ricola

Just off the plane, I was handed a free sample. Ricola, you make all my jokes come true.