Meal #43: Linner/Dunch

Wow. France is not going well. We got up bright and early after a long, hungry and thirsty day of travel the day before and headed to Lyon to return our rental car. Everything was going fine, until traffic came to a complete stop on the A 43. At first we thought, “no big deal. It won’t take them that long to clean up the accident”. Then after two hours stuck in one spot on a hot, French motorway with no water, we thought, “Oh my god! We’re gonna die out here”. Finally after 2 1/2 hours, police came through and directed everyone to slowly exit the motorway via a narrow, gravel shoulder. We were so relieved, but concerned we would have to pay the โ‚ฌ150 late return fee on the rental.

We rushed to Lyon and arrived two hours late. Thankfully, the clerk was very kind and didn’t charge us the fee. She had heard about the accident. We still don’t know what happened, but it must have been really bad:/ By the time everything was settled we were exhausted. We stopped by a small convenience store-like grocery and picked up a couple things for a simple dinner. Why is it so difficult to get three squares around here?!? We had arugula salads with apple and shallot balsamic vinaigrette. Fried eggs and crusty French bread with country pรขtรฉ. Not bad.

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Meal #41: Linner/Dunch

After flying into Lyon, we rented a car an headed for the Alps- about a two hour drive (took us 3 1/2:). Everything was going great until we were ready to stop for some lunch and groceries to take up to our remote chalet. EVERYTHING was closed! Little did we know everything closes by 11am on Sundays- Crazy! We hadn’t had anything to eat or drink since 6am and by 3pm we were desperate.

We finally found a restaurant that was “open”. I think it was actually a private Father’s Day party, but the woman felt sorry for us (I think. She only spoke French) and gave us a table. They had only one dish on offer- a strange duck covered in a creamy sauce with ratatouille, a puffy omelette thing, and bacon wrapped asparagus. It was all very good actually. The nice woman then brought us a bowl of fromage blanc (fresh creamy cheese similar to yogurt) with sugar and a selection of cheeses. We thought lunch was done, but then she brought us an amazing dessert. A small almond cake covered in a creamy vanilla custard then topped with a spectacular apricot gel and fresh crushed pistachios and almonds. It was surrounded by a mote of cream and strawberry coulis- the best part of the meal! The dessert was spot on!

After we finished our meal, we asked for the bill and Adam gave her our credit card. It didn’t work! They only accepted “chip” cards which we don’t have in the US. We had no cash, so we said we would go to the ATM- NOPE! Closed. We had to apologize profusely and promise we would pay the next day. Embarrassing! They were very kind and didn’t act too upset. We paid them the next day. We never found an open grocery store. Luckily our kind exchange partner left us two bottles of excellent local wine. ๐Ÿ˜‰

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Meal #40: Breakfast

We got to go to Jaimie’s Italian again! This time at London Gatwick, where Robbie works. We got to the airport extra early so we would have plenty of time to enjoy breakfast Jaimie-style before flying to France. I had fresh squeezed orange juice and coffee with Eggs Benedict. It was really tasty! The eggs were sooo good. The yolks were orange- a sign if a healthy chicken. The hollandaise was smooth and slightly sour from fresh lemon juice. Perfect. Adam had coffee, steak and eggs. The steak was charred perfectly medium-rare. His eggs were bright orange and cooked over easy- a bit crisp on the edges and oozy in the middle. Just right for dipping toast. Love you Jaimie!

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Meal #39: Linner/Dunch

I finally made it back to my childhood home- Brighton, England! It was much different than I recalled. Much larger, busier, and dirtier (the Brighton waste disposal workers were on strike:), but it was still awesome to return. The pier as well as the amazing fish and chips were just as I remembered. We went to The Palm Court which is at the very end of lovely Brighton Pier. The fish was fresh, tender, and super moist with a perfect crispy-fatty exterior. The chips were just right with malt vinegar. We also shared a pitcher of Pimm’s with all the trims. So refreshing!

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Meal #38: Breakfast

Meal #48: Breakfast

Our sweet English friends hosted us for a few nights. They were raving about “American Breakfast with streaky bacon and syrup”, so I decided to make it for them. I made my grandmother’s style pancakes ( a bit darker in color and crisp around the edges because they’re cooked in bacon fat:), “streaky” bacon (American style smoked pork belly), and hash-browns. We found Canadian maple syrup, but it was ridiculously expensive, so I made my own syrup with Golden Syrup (similar to a light molasses), orange zest and segments and finished with a splash of good single malt Scotch. YUM! To my chagrin, our friends stacked everything on top of the pancakes and covered it all in orange syrup – lol. They loved it:) Robbie made us some proper strong coffee and the meal was complete!

Meal #37: Dinner

We have the great pleasure to be hanging with close friends in London. Our friend Robbie is a supervisor at Jamie’s Italian in London. He told us he would treat us to an awesome night of gluttony- boy did he deliver!!! We started with the meat plank and the fish plank- Italian prosciutto, capicola, olives, bread, smoked mackerel spread, pickled peppers, fresh smoked salmon, cockles, mussels, and so much more. Wow- and we still have mains on the way!

I had the pasta Vignole Tagliolini- a fresh clam, white wine, and butter pasta. It was amazing! Perfectly clean, simple sea flavors. Adam had the Wild Rabbit Tagliolini. It, too, was great. Earthy, creamy pasta perfection. We were totally stuffed, but we had to try the desserts:) Adam had the Jelly and ice cream. Elderflower jelly with honey ice cream-very good! I had the Raspberry Frangipane. An almond cake with raspberries and cream. Wowza. Too good! We also, of course, had satisfyingly bitter Italian espressos to complement our sweet desserts. Food. Coma.

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Daily food-ventures!