Get your mind out of the...kitchen!

It’s Friday afternoon, my boss is out of the office, my boss’s boss is in a meeting all day and I just met three looming deadlines. And it’s sunny out. Having trouble focusing much? Naaah, not me.

** So I’ve discovered a new foodie website I’m totally in love with: Saveurs du Monde. Though it’s in French, you can click on an English tab at the top of the page and it translates it all. But I love the French. Check out this list of ingredients for Crêpes a la bière du Nord de la France (unromantically translated to “beer crêpes”):

250 g de farine
3 oeufs
60 g de sucre semoule
1/2 litre de bière blonde
1 pincée de sel
un peu de rhum
80 g de beurre
cassonade, marmelade de mûres, gelée de groseilles, miel etc .

I mean, doesn’t everything not only look better but sound better in French? Yeah, I agree. That’s a gorgeous ingredients list, even though I have no idea what groseilles means. But that’s not the point, is it?

The website also had a fabulous-sounding recipe for crêpes filled with ham and mushrooms. Wow. And the recipe index is really good.

** I found out from Chocolate and Zucchini that egg whites coagulate at 149° F. So if you bake a whole egg at that temperature for 30 minutes, the egg white will perfectly coagulate. Sounds like I’m having a soft-boiled (soft-baked?) egg for breakfast tomorrow morning!

** Lucy’s Kitchen Notebook had a lovely post about Salade Lyonnaise, which wasn’t actually about the salad at all…It was more about people-watching in Lyons, France while eating the salad. It doesn’t matter. It was written poetically, with brilliant photos, and it made me wish I were lots of places other than Jamaica, Queens. (The photo is coutesy of Lucy's Kitchen Notebook)

** I’m making another of Jamie’s recipes tonight – so far the cookbook has been really fantastic, even though I’ve had some missteps here and there: for instance, when Jamie says you need an oven-proof nonstick fry pan, do not use an oven-proof stainless steel fry pan. There is a reason the man said to use nonstick, listen to him. As usual, though, it was good for some laughs. And while I destroyed the aesthetics of the dish, the flavor was swoon-worthy. So tonight I’m doing pork chops with some sort of mustard sauce and serving it over gnocchi. I’ll admit that I’m cheating on the gnocchi and I bought already-made stuff. I know, I know. But I’m a full-time working mom! I take my shortcuts where I can get ‘em! They’re just damn lucky that I’m not the mac and cheese/fish sticks sort of mom….though I was raised on that sort of thing, and I turned out just fine. Sort of.

Happy weekend, and bon appétit.

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