Such a wonderful trip to France that was! Amazing that we all didn’t strangle each other. It’s French redcurrant raspberry jam 😊 as the gooseberries and elderflowers are long gone. The Tour is on daily here at home. And there’s a pan of ratatouille on the counter for dinner a la David Lebovitz’ My Paris Kitchen. Thanks for the remembrance of times of the heart, when we all expanded our horizons.
Ah! You're right! Correction made - thanks for catching the mistake. You can tell who the jam maker in the family ISN'T haha
Glad to hear you are continuing the ratatouille exposure therapy and that the tour is still on in the living room. Times don't change too much, which is nice to know.
I haven't been to Furansu or even Europe, for that matter, as my destiny was set when the USAF sent me off, totally unprepared and highly impressionable, for two years in Japan and a year in Vietnam. Then in graduate school at FSU, I took a course in ethnomusicology that focused on Asia. So, it's not like I had a chance or anything.
The ratatouille looks good, especially the one you took a pic of. I think my invitation to lunch at your place must have gotten lost in the mail... As a chef (Note that the word is in lower case and used loosely), I have experimented lately by making something slightly similar, though without the tomato paste or sauce (tomato, tomahto - you get the idea). I use an inch of Japanese dashi soup in a frying pan, put in diced and preheated sweet potato (さつまいも）, diced squash (any variety), diced onion, cilantro (みつば in Japan), S & P, and a sprinkling of cheese (mozzarella?) and simmer 'til done. Egg sunnyside up on the top, optional. Ymmm, if I do say so myself.
Such a wonderful trip to France that was! Amazing that we all didn’t strangle each other. It’s French redcurrant raspberry jam 😊 as the gooseberries and elderflowers are long gone. The Tour is on daily here at home. And there’s a pan of ratatouille on the counter for dinner a la David Lebovitz’ My Paris Kitchen. Thanks for the remembrance of times of the heart, when we all expanded our horizons.
Ah! You're right! Correction made - thanks for catching the mistake. You can tell who the jam maker in the family ISN'T haha
Glad to hear you are continuing the ratatouille exposure therapy and that the tour is still on in the living room. Times don't change too much, which is nice to know.
I haven't been to Furansu or even Europe, for that matter, as my destiny was set when the USAF sent me off, totally unprepared and highly impressionable, for two years in Japan and a year in Vietnam. Then in graduate school at FSU, I took a course in ethnomusicology that focused on Asia. So, it's not like I had a chance or anything.
The ratatouille looks good, especially the one you took a pic of. I think my invitation to lunch at your place must have gotten lost in the mail... As a chef (Note that the word is in lower case and used loosely), I have experimented lately by making something slightly similar, though without the tomato paste or sauce (tomato, tomahto - you get the idea). I use an inch of Japanese dashi soup in a frying pan, put in diced and preheated sweet potato (さつまいも）, diced squash (any variety), diced onion, cilantro (みつば in Japan), S & P, and a sprinkling of cheese (mozzarella?) and simmer 'til done. Egg sunnyside up on the top, optional. Ymmm, if I do say so myself.
Keep 'em coming! Nihon wo tanoshinde kudasai!
Not the same as ratatouille, lately
Oops .. pls disregard the Not the same as ratatouille, lately at the end. :)