Ann Arbor Farmers Market

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcgaUa7T3NLuIoom6H8DQwVlnuquTMdnGD0ffx7vkCSxNXb75M3vAYlPdFqzUNweEcGPAu4ruSmRlByP9zcA17HS10kdkh11ax4a9ApXe3ZKR0SX0jtW2C6mNDIEzgoNSe_ymsE0F2ZF_/s1600/market2904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcgaUa7T3NLuIoom6H8DQwVlnuquTMdnGD0ffx7vkCSxNXb75M3vAYlPdFqzUNweEcGPAu4ruSmRlByP9zcA17HS10kdkh11ax4a9ApXe3ZKR0SX0jtW2C6mNDIEzgoNSe_ymsE0F2ZF_/s640/market2904.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">7:00 AM -- too early to pay the parking meter!</td></tr></tbody></table><br />

Ann Arbor Farmers Market

7:00 AM -- too early to pay the parking meter!…

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What color is your breakfast?

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKUdyVYIB6BUOXJTTk6ZIcyVx6Nkoyg5wd0A_J5Z2KkE9U0x919hjeJw2-JBgBuAQpbhnL0WqlkCDPnxj-TmNBuh0WJ2xoDClgkBoQjs_hxPndbidmtX6W29nCsgcXebyDEfRotYrT8X1/s1600/peaches2889.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKUdyVYIB6BUOXJTTk6ZIcyVx6Nkoyg5wd0A_J5Z2KkE9U0x919hjeJw2-JBgBuAQpbhnL0WqlkCDPnxj-TmNBuh0WJ2xoDClgkBoQjs_hxPndbidmtX6W29nCsgcXebyDEfRotYrT8X1/s320/peaches2889.jpg" width="240" /></a></div>This morning everything I ate was a cheerful shade of yellow-orange: scrambled eggs, peaches (both fresh and in a compote), and orange juice. A bright yellow pencil volunteered to be in the  photo as well. Quite a contrast to the chilly, damp, and gloomy weather that's set in this weekend.<br /><br />I think I am fully back from Paris in my mind now, and no longer comparing everything I eat to what I ate (or was too full to eat) in Paris. The strong but pleasant taste of French cheese, which really doesn't travel successfully, is now a fading memory and I can eat my usual sliced cheese sandwich without feeling deprived. The sauces I make are sad but I'm getting used to them again.<br /><br />Yesterday we went to the local art museum on the University of Michigan campus. I doubt if it's as big as 1% of the Louvre, but fortunately it currently has a delightful exhibit of brush paintings by Isamu Noguchi and his Chinese mentor -- "<a href="http://www.umma.umich.edu/view/exhibitions/2013-beijing1930.php">Isamu Noguchi / Qi Baishi / Beijing 1930</a>."<br /><br />After viewing it, we ate sushi for lunch nearby -- American sushi. I enjoyed it.

What color is your breakfast?

This morning everything I ate was a cheerful shade of yellow-orange: scrambled eggs, peaches (both fresh and in a compote), and orange juice. A bright yellow pencil volunteered to be in the  photo as well. Quite a contrast to the chilly, damp, and gloomy weather that's set in this weekend.I think I …

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The American Paradox

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6QoTLOqjzoI2yAzDaasiG2Lzy2WwWPT74AGzrG79ugPwJ8rI5Zvc3X2gPLmfKD0cMeWYGQoiXtEV5HqePE0Z20WZVhTXr7MRZhVq3RrVMSSm2Nj_CMuHGBOkB9o5Eo0k0ChoEY33vIjb/s1600/endofovereating-kessler.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6QoTLOqjzoI2yAzDaasiG2Lzy2WwWPT74AGzrG79ugPwJ8rI5Zvc3X2gPLmfKD0cMeWYGQoiXtEV5HqePE0Z20WZVhTXr7MRZhVq3RrVMSSm2Nj_CMuHGBOkB9o5Eo0k0ChoEY33vIjb/s320/endofovereating-kessler.jpg" width="211" /></a></div>Why do Americans get fat and stay fat? When did they start getting fat? Why weren't they fat before that (whenever it was)? Can legislation make them stop getting fat?<br /><br />The number of books and articles on the subject of American fatness is vast, and the answers aren't really conclusive. And every day, it seems, there's news of another country approaching or even surpassing American fatness.<br /><i><br /></i><i>The End of Overeating: Taking Control of the Insatiable American Appetite</i> by David Kessler is one of the many to ask what can be done. Kessler examines not just the food Americans eat, but the way it affects them. Specifically, he argues, carefully engineered food products of many types change people's brains to make them crave more and more of their favorites. Beyond describing how food affects people, <i>The End of Overeating</i> offers advice on how to overcome the effects of this manipulation, though I'm doubtful that most people have the willpower to do so.<br /><br /><i>Crave</i> is the key word here. Creating food that people just can't stop eating is the goal of many industrial food laboratories, and Kessler describes both how they do it and how they express their goals of making people into a kind of food-crazed zombies: not his choice of words, but I think the current obsession with zombies reflects a kind of pervasive fear that we have been seized by forces that we can't control, and this is one of them.<br /><br /><i>Satisfying food</i> is the alternate to cravable food, according to Kessler. Satisfying food is the old-fashioned kind that could be eaten until one had enough. Satisfying food was plain food that didn't have a lot of added salt, sugar, and fat but also included complex traditionally cooked dishes. I think the American paradox, as suggested in Kessler's book and others, is that satisfying food has been crowded out by cravable food. Many people who have been conditioned by cravable food have simply lost the ability to recognize when they aren't hungry any more. The products of the food industry, Kessler demonstrates, make many consumers helpless. Though they often see themselves as victims, they keep eating and overeating, unable to stop.<br /><br />Kessler uses a number of examples of such individuals who say they just can't stop thinking of some favorite donut, cookie, sandwich, pizza, or other cravable delicacy -- people who engage in what he calls <i>conditioned hypereating</i>. The foods they mention share certain not-very-natural characteristics, Kessler demonstrates in a number of chapters. There's some overlap here with <i>Salt Sugar Fat: How the Food Giants Hooked Us</i> by Michael Moss (as I wrote in <a href="http://regional-food.blogspot.com/2013/04/whos-rational.html" style="color: #888888; text-decoration: none;">Who's Rational?</a>) but Kessler emphasizes how people experience the food in real life, while Moss concentrates more on the labs.<br /><br />It's not just the content, which includes meticulously researched combinations of fat, sugar, and salt. To create a product that people can't stop eating, food labs also engineer the way that the food behaves when it's chewed. A potato chip may begin with a rush of salt and crunchiness, but it quickly melts away in your mouth: cravable food doesn't have too much fiber. A slice of pizza is layered with several flavors that pop and excite your mouth, but can be chewed and swallowed easily, allowing you to take another bite, another bite, another bite. Cravable meat dishes use tenderized or ground meat that requires minimal chewing compared to a real steak. A Cinnabon roll has a super appealing aroma and sweet spiciness, along with a creamy frosting that provides just the right mouth feel along with the flavor.<br /><br />Kessler talked to the food engineers whose research has provided Americans (and those to whom we export) with the perfect cravable foods, and he talked to their victims who couldn't stop. He provided statistics about how very young children studied in the past seemed able to keep eating until they had had enough to grow normally, and even how their food choices were balanced to match their needs. Recent research, he pointed out, suggests that this is changing: the engineered foods (like MacDonalds) hijack this innate ability, so children lose the capacity to know when to stop eating.<br /><br />Kessler mentions the French Paradox: why French people don't seem to get fat in the same statistical sense that Americans do -- or at least why that hasn't happened yet. As I read the book, though, just after my recent trip to Paris, I was struck by Kessler's category of satisfying foods: those that one eats with great pleasure, but that don't trigger the <i>hypereating</i> that he discusses. Satisfying food -- highly satisfying food -- is what's on the menu in the traditional homes, restaurants, bistros, cafes, and brasseries where I ate in France. Is that what most young French people are eating now? Maybe not. Maybe the French paradox will dissolve as their food industry catches up with ours and discovers how to make much more money with fat, sugar, salt, and engineered textures.<br /><br /><br />

The American Paradox

Why do Americans get fat and stay fat? When did they start getting fat? Why weren't they fat before that (whenever it was)? Can legislation make them stop getting fat?The number of books and articles on the subject of American fatness is vast, and the answers aren't really conclusive. And every day,…

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Macarons in the News

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WCzGJN78rJzicMor_wioSFwkDom6y_ChisFvjmn1nSva3KyhKfbSGiI_Rr3oVK8BXUpwCG82AlJ5KeIUN8wisc0r7uHNFiHqGvMTBLmB2RCcd0hJ5MbYyPjtuh6MzuvyjvBzlfG5yd07/s1600/Screen+shot+2013-07-23+at+7.24.57+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WCzGJN78rJzicMor_wioSFwkDom6y_ChisFvjmn1nSva3KyhKfbSGiI_Rr3oVK8BXUpwCG82AlJ5KeIUN8wisc0r7uHNFiHqGvMTBLmB2RCcd0hJ5MbYyPjtuh6MzuvyjvBzlfG5yd07/s400/Screen+shot+2013-07-23+at+7.24.57+AM.png" width="271" /></a></div><br />Today: a <a href="http://www.nytimes.com/slideshow/2013/07/24/dining/20130724-MACARON.html">wonderful slide show</a> from the <i>New York Times</i> on French macarons, including history and a tiny bit about technique -- see sample photo above. The complete article is <a href="http://www.nytimes.com/2013/07/24/dining/fads-aside-the-perfect-macaron-is-timeless.html">here</a>. There's even a recipe, though not for the amazing filled macarons at Laduree.

Macarons in the News

Today: a wonderful slide show from the New York Times on French macarons, including history and a tiny bit about technique -- see sample photo above. The complete article is here. There's even a recipe, though not for the amazing filled macarons at Laduree.…

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A Dinner in Paris

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9KZ0luthp1DC0sjFLitLZDTafhyphenhyphenq8pxD4XdwUTChU7a6T_b-S_U-LmJ_5e-gPfbgPDTmryfpvmZW1ueCDove5ZHdsxJtGRXJHw3NvXmlOk5Hmm7I7SeWynJefRtwusLXJJA1xFrKp3Tp/s1600/baratin2650.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9KZ0luthp1DC0sjFLitLZDTafhyphenhyphenq8pxD4XdwUTChU7a6T_b-S_U-LmJ_5e-gPfbgPDTmryfpvmZW1ueCDove5ZHdsxJtGRXJHw3NvXmlOk5Hmm7I7SeWynJefRtwusLXJJA1xFrKp3Tp/s400/baratin2650.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Two weeks ago: dinner at Le Baratin, a wine-bar and restaurant near the home of our <br />friends Jean and Natalie, and a favorite of theirs.<br />Left to right: Laurent, Jean, me, Len.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpgHUzycdhyphenhyphen5z2yAHX0CwhNvdBWmaFUNsuVKi2QQHnoRMOdJdYYBz0HQPUg5eJ8ZuNtuXJco_7pxvnUoS9xb9tjwGPmYa9Xlll0LZk_9mzMxtTTzrB0ZfrhxIETFILRlJU9qJF3Os-OFJ/s1600/baratin2653.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpgHUzycdhyphenhyphen5z2yAHX0CwhNvdBWmaFUNsuVKi2QQHnoRMOdJdYYBz0HQPUg5eJ8ZuNtuXJco_7pxvnUoS9xb9tjwGPmYa9Xlll0LZk_9mzMxtTTzrB0ZfrhxIETFILRlJU9qJF3Os-OFJ/s640/baratin2653.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Unusual combination: tiny raw clams with radishes, bits of chopped cherry, and herbs.<br />It would be impossible to try to replicate this, as I have never seen little clams like this in Ann Arbor or California.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05qfRaycde2ULZ56M_xbb3E9r51lDAEZFy_4o5LLyJxPKJJQ0lXm3H5tquZHnw_P2CSUt53R0EHkCkZaHFgYfpEyGMmQID5Jdz1JXlSpy9mmfsVNkfUrZzWN1o2ik3w_Z-1A1uUx2RTsl/s1600/baratin2656.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05qfRaycde2ULZ56M_xbb3E9r51lDAEZFy_4o5LLyJxPKJJQ0lXm3H5tquZHnw_P2CSUt53R0EHkCkZaHFgYfpEyGMmQID5Jdz1JXlSpy9mmfsVNkfUrZzWN1o2ik3w_Z-1A1uUx2RTsl/s400/baratin2656.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">White anchovies with an eggplant dish, my delicious second course<br />(though it was offered as a small plate).</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa8efEMziOKMhlvPWkgtac-XyIhyOUHUGHBw8E0vIO4AjLbtuJCQhoVLAlUBq4JchHtdBo5y25orCkwn718ov80ximLygmpj4VS4H7CQgGoWvsz65E47dlyG-XtGhHpKVpxNhZ2FRdbLe/s1600/baratin2659.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRa8efEMziOKMhlvPWkgtac-XyIhyOUHUGHBw8E0vIO4AjLbtuJCQhoVLAlUBq4JchHtdBo5y25orCkwn718ov80ximLygmpj4VS4H7CQgGoWvsz65E47dlyG-XtGhHpKVpxNhZ2FRdbLe/s320/baratin2659.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurent about to eat...</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5gMI3e_d9KtNN6v6IsbwuuAOpvfr-yy_ibh_PQTrntoa4RgbEzDvEkcGYroz0-pixBzkmkkft9xQcdlqhJ_MuBjIyRjlUlNRY16Xta33Nd7UTDL3YR0RnSvmgJPtZIwFvXs-tJz5e1k6/s1600/baratin2660.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5gMI3e_d9KtNN6v6IsbwuuAOpvfr-yy_ibh_PQTrntoa4RgbEzDvEkcGYroz0-pixBzkmkkft9xQcdlqhJ_MuBjIyRjlUlNRY16Xta33Nd7UTDL3YR0RnSvmgJPtZIwFvXs-tJz5e1k6/s640/baratin2660.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurent and Natalie</td></tr></tbody></table><br />

A Dinner in Paris

Two weeks ago: dinner at Le Baratin, a wine-bar and restaurant near the home of our friends Jean and Natalie, and a favorite of theirs.Left to right: Laurent, Jean, me, Len.Unusual combination: tiny raw clams with radishes, bits of chopped cherry, and herbs.It would be impossible to try to replicate…

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Capturing the taste of Paris?

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_azX4jqx9GL_KE8VJSc51trcut9Mg86i-kBtn43ssFkU5ZMF1Jn7WBRvB9FSVdvQrHpsu6K6pJTRL4s0tCptrI96BKQWVgjxxT8XrbPjjxmSNh-fPBkDhlrDRdBJ9owAfQIqXRc7LUReF/s1600/inspiration2217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_azX4jqx9GL_KE8VJSc51trcut9Mg86i-kBtn43ssFkU5ZMF1Jn7WBRvB9FSVdvQrHpsu6K6pJTRL4s0tCptrI96BKQWVgjxxT8XrbPjjxmSNh-fPBkDhlrDRdBJ9owAfQIqXRc7LUReF/s640/inspiration2217.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Goose with peaches at La Cerisaie Restaurant, Paris, Monday July 1</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2ermp54eQjKPK93bPMraObdcjVkfOwC8awrvcr1haDLaBk-IBapUHkAEKE-Ti3XTfQuGQESqo_VlHn6M6sDoSs9GFAXsUI34cbUUqi7vHb1RLckQFpG_a8JTacLLVhIEAwvtnmmDw6-S/s1600/inspired.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2ermp54eQjKPK93bPMraObdcjVkfOwC8awrvcr1haDLaBk-IBapUHkAEKE-Ti3XTfQuGQESqo_VlHn6M6sDoSs9GFAXsUI34cbUUqi7vHb1RLckQFpG_a8JTacLLVhIEAwvtnmmDw6-S/s640/inspired.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Duck with peaches and cherries, an attempt to reproduce some of the tastes from Paris this evening.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWc6aPA-Vgtb3eZy4vN19-LZgODhSaarIDvp5pornuCz1eeCh0z138rvW4q8ut_dGmwqwaGhMe6kq2fiLK6iYalvFsxEVWd5e844yyg63ePFEYeGEKtLHs2zwXrM1_nIulrLAwoGgh53CN/s1600/inspired2858.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWc6aPA-Vgtb3eZy4vN19-LZgODhSaarIDvp5pornuCz1eeCh0z138rvW4q8ut_dGmwqwaGhMe6kq2fiLK6iYalvFsxEVWd5e844yyg63ePFEYeGEKtLHs2zwXrM1_nIulrLAwoGgh53CN/s640/inspired2858.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I definitely didn't accomplish the presentation, but the taste was close!</td></tr></tbody></table><br /><b>How I made the duck:</b><br /><br /><ul><li>I cut some strips of fat from the duck breasts and made little cracklings in the frying pan.</li><li>I sprinkled some lemon juice on the duck breast.</li><li>When the cracklings were brown and rendered a bit, I turned up the heat and seared both sides of the duck breasts. While they were still raw in the middle, I cut them in thick slices and briefly finished cooking them to medium rare, and put the meat on the serving platter.</li><li>I added three peaches cut in quarters and around 20 sweet cherries to the pan, and just tossed them. I added a couple spoonfuls of blackberry jelly (any flavor would do) to make a glaze, and quickly coated the duck with it.</li><li>I garnished the platter with parsley and a few toasted bread cubes.</li><li>The original restaurant version had a few sesame seeds as well, but I didn't do that. Also, I substituted parsley for basil that was on the original.</li></ul>

Capturing the taste of Paris?

Goose with peaches at La Cerisaie Restaurant, Paris, Monday July 1Duck with peaches and cherries, an attempt to reproduce some of the tastes from Paris this evening.I definitely didn't accomplish the presentation, but the taste was close!How I made the duck:I cut some strips of fat from the duck bre…

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What's for Dessert?

Dessert in France is often a simple but perfect choice of fruit and cheese, which many people purchase at the stunning outdoor markets that happen in most Paris neighborhoods around twice a week. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLokX1hFy0tzo_2my5sRiFaciE3HTVqo_fU58i2Yy72sULwWRUb4FTQBBR63Biw5uLp4cGGuO8E7PGOliThkVlB87e9Sjkw8MTQykOCppU0gH7Pg_AOr67XYErNa_wzF5LHqIynZBGpzAl/s1600/desserts2771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLokX1hFy0tzo_2my5sRiFaciE3HTVqo_fU58i2Yy72sULwWRUb4FTQBBR63Biw5uLp4cGGuO8E7PGOliThkVlB87e9Sjkw8MTQykOCppU0gH7Pg_AOr67XYErNa_wzF5LHqIynZBGpzAl/s400/desserts2771.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyOf_Mdk4LT71ljqqQOfCER_2acO5xCxivv4B9vrOrkP8ePMLnKRrKChOkmp74eYMVrXQ49BRMs4K8tmRv7tJ8t16q-0ci0GfJcMTy-mMoJu9RU7oVUpCYVcsdAbz5kMqho9rz-Ht1yGJ/s1600/desserts2787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyOf_Mdk4LT71ljqqQOfCER_2acO5xCxivv4B9vrOrkP8ePMLnKRrKChOkmp74eYMVrXQ49BRMs4K8tmRv7tJ8t16q-0ci0GfJcMTy-mMoJu9RU7oVUpCYVcsdAbz5kMqho9rz-Ht1yGJ/s400/desserts2787.jpg" width="400" /></a></div><br />Our friend Michelle varied this with fruit and ice cream:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vzfLuAWSbQP03Xymp0sHUAgp9uhyc61d1-s4Sh7EwvhEpD9975ezJVoJe5SFMtgXKgCDX4JpmypjF0t8aLMvssURJHGzuPEjmPgpA29nfKUT10NKGGUKAwHaI5NQpxlimSiDRCRWXOC6/s1600/desserts2828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vzfLuAWSbQP03Xymp0sHUAgp9uhyc61d1-s4Sh7EwvhEpD9975ezJVoJe5SFMtgXKgCDX4JpmypjF0t8aLMvssURJHGzuPEjmPgpA29nfKUT10NKGGUKAwHaI5NQpxlimSiDRCRWXOC6/s640/desserts2828.jpg" width="640" /></a></div><br />Restaurants also offer cheese and fruit, but also a selection of many other desserts such as this creme brulee that I had at Les Bugnes, a Basque restaurant that our friends took us to:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweVMbE8dA937aJcTuSz9nfcXT0CXoktSWWlrqEe-NboOPO1gZJHTxwVOGxMGr0xlhbK6cLXi3rmFtwwdAcko-0HfEGhjeKaZ3pnSBFskNLjPUZ4Lf-yUh-3XG4QOLOZuRIsvnTfdsgzdI/s1600/desserts2514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweVMbE8dA937aJcTuSz9nfcXT0CXoktSWWlrqEe-NboOPO1gZJHTxwVOGxMGr0xlhbK6cLXi3rmFtwwdAcko-0HfEGhjeKaZ3pnSBFskNLjPUZ4Lf-yUh-3XG4QOLOZuRIsvnTfdsgzdI/s320/desserts2514.jpg" width="320" /></a></div><br />A fruit tarte at another restaurant, Le Baratin, in the Belleville quarter where other friends live:<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovlviV_HSPlQZ977CyrO9FbWD_d76IAP1iQduZp_X1vm44CVK-8IXOP6EeQWhKhomn_sEWVnh-i_V-RCT0_zI1GsUa3SOHeeqv2DO4D4gJ8JsSGgN75CcgjXaXme634ksoKnxs_RjsqCW/s1600/desserts2662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovlviV_HSPlQZ977CyrO9FbWD_d76IAP1iQduZp_X1vm44CVK-8IXOP6EeQWhKhomn_sEWVnh-i_V-RCT0_zI1GsUa3SOHeeqv2DO4D4gJ8JsSGgN75CcgjXaXme634ksoKnxs_RjsqCW/s640/desserts2662.jpg" width="640" /></a></div><br />All week I tried to get a tarte au citron -- I finally managed on Friday:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0A0D9QpuPk7lTKDm1mG9PZ3d5Fn9NTBAj5licohWJWjkSI1_s1I34upcfpkNdZCGF3fp-sZbvFKq4O0U_L8dIso-ZC4HTvqxjCFr8QU0PBS7MRS-9Gbw4cJfOxt9ag74SmrXgs85Fci4/s1600/desserts2732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0A0D9QpuPk7lTKDm1mG9PZ3d5Fn9NTBAj5licohWJWjkSI1_s1I34upcfpkNdZCGF3fp-sZbvFKq4O0U_L8dIso-ZC4HTvqxjCFr8QU0PBS7MRS-9Gbw4cJfOxt9ag74SmrXgs85Fci4/s400/desserts2732.jpg" width="400" /></a></div><br />Very elegant patisserie in the airport:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOYuJZ43hN9tuGtfjlPhZy9S1cUMNkvGcrvBDeU4ddkyPbcDjkKLR8prR1y9mUCzPqJ22XcMWgMrlA8_K86ocEOKhYmlSrj2XZsO3_-WSJpKFsrZcI3Hrq0Mcob0ZYZA3KRPrEd0lgvEf/s1600/desserts2843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOYuJZ43hN9tuGtfjlPhZy9S1cUMNkvGcrvBDeU4ddkyPbcDjkKLR8prR1y9mUCzPqJ22XcMWgMrlA8_K86ocEOKhYmlSrj2XZsO3_-WSJpKFsrZcI3Hrq0Mcob0ZYZA3KRPrEd0lgvEf/s640/desserts2843.jpg" width="640" /></a></div><br />

What's for Dessert?

Dessert in France is often a simple but perfect choice of fruit and cheese, which many people purchase at the stunning outdoor markets that happen in most Paris neighborhoods around twice a week. Our friend Michelle varied this with fruit and ice cream:Restaurants also offer cheese and fruit, but al…

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