Archive for Munching

Second honeymoon

I’m off to Paris for a second honeymoon (read: dirty weekend), just two months after coming back from the first.

J and I got quite a bit of cash as wedding gifts, because it’s traditional in Spain to give the bride an envelope of money rather than a toaster or gravy boat (my mother was informed that it would be very rude indeed were I to refuse the envelopes, and I hate being rude).

So we had all this money, in Euros, and were wondering what to do with it. We definitely didn’t want more stuff – we already have seven years of stuff we’re trying to get rid of.

On top of that, I tend to believe that crazy experiences are worth more than most three-dimensional things – they don’t break or devalue, for a start, and happy memories are always going to make you smile.

So, what did we want to experience? Easy.

Fine dining! Fancy living! MICHELIN STARS (plural)!

So tonight, I am going to be eating here,

Le Pre Catelan

Le Pre Catelan

sleeping here,

Hotel du Petit Moulin

Hotel du Petit Moulin

and wearing these (NSFW).

Ooh la la!

Macarons!

It occurred to me at the weekend that I never write about cooking. I’m not sure if this is because of or despite spending most of the rest of my life thinking about food.

Anyway, here’s what I know about macarons – they should be chewy, have a ruffly foot of bubbles round the base and a smooth top.

Before cooking

Before cooking

After making ten batches of the bloody things at the weekend, I can confirm that the ruffly foot is not too hard to achieve, but the smooth top is more hit or miss.

Also, the traditional French method of making them (I assume it was such, as it was really fiddly and didn’t work) sux, treat them like tiny Pavlova bases (add salt, whisk in some of the sugar) and you’ll fair much better.

Finished product

Finished product