Brittany

I'm leaving Paris this morning to spend a few days in Brittany (the northwest coast of France) with Patrice. I'll be taking my camera and my computer and plan to post some photos of a part of France that I've never seen before. Please stay tuned.

Photo Exhibit

This past weekend I was thrilled to participate in a photo exhibition organized by my photography instructor, Meredith Mullins. Here is a link to Meredith's blog regarding the show:

The two photos of mine selected for the exhibit were first seen last year on this blog. The first one was taken in Montpellier in November.


Each of us was asked to give some background on our photographs. I took this one during a trip to Chartres last September.


I have definitely learned a lot during this year, although I still consider myself a complete amateur with insufficient experience and equipment. But I got some lucky shots and was honored to be included in such esteemed company.

Macaroons

Philippe and Rachel just returned to Denver after spending ten days in Paris. We had some good dinners together, and, of course, I took them to the Cabane a Huitres for lunch. It was the first time Rachel had ever eaten oysters on the half shell. Too bad I didn't get a picture . .

One of the highlights of their visit (for me) was the afternoon that Rachel and I spent at the bakery across the street. Rachel loves macaroons and the pastry chef, Manuel, offered to give us a private baking lesson.

Manuel explained the differences between several recipes and offered advice about everything from temperature to consistency to flavoring. He patiently answered dozens of questions as he demonstrated his techniques. Here he is mixing up the dough which includes almond flour and sugar plus beaten egg whites.


He then demonstrated technique for using the pastry bag



Rachel practiced forming the macaroons while Manuel looked on, offering advice


The macaroons go into a hot oven just until the "foot" forms, then they are transferred to the second oven at a lower temperature. Manuel showed us how to determine when the macaroons are cooked just right by giving them a little jiggle. Undercooked, they have holes inside; and overcooked, they are too crunchy. After they're cooked, you add a filling. Today's flavor was lemon, although macaroons can be made in many flavors.


A whole box for us to take home to share with Philippe. Yummmmm


Thanks for the lesson!

The Best Places to Kiss

"Here, I brought this for you," my friend Min said as she handed me the book.

"For me? How did you know?" I blushed.

"I've been reading your blog," she replied.

I haven't been writing very much lately - as you've probably noticed. I also didn't realize how many people were reading between the lines of my non-posts. I've been too busy to write since I returned to Paris.

Is the book for me? Or should I give it to my son Philippe and his wife Rachel? They are here in Paris having a second honeymoon and celebrating Philippe's graduation, new job, and impending move to Portland, Oregon.

Or should I keep the book for myself? I've been discovering another side of Paris with Patrice. I am no longer the solo traveler. I've decided to put on my helmet, confront my fears, and hang on for the ride.

Back in Paris

I'm back in Paris and enjoying the presence of Philippe and Rachel who are here on vacation and staying in my apartment. I have been somewhat remiss in posting new stories and photos, but please bear with me as I catch up. More soon. Thanks!

Philippe's Graduation

My son Philippe received his PhD in French today!

Philippe and Eric share a moment together before the ceremony


The French and Italian department of the University of Colorado held a small ceremony honoring their graduates. Philippe's mentor, Warren Motte, spoke about Philippe's research and contribution to the department before bestowing the doctoral hood.




Then outdoors for obligatory family photos. Here is Philippe with his wife Rachel.


Proud mom with her sons


Proud parents


Philippe with mentor and advisor, Warren Motte


Then back home for a champagne reception