I like money. Money is great for buying things, which is nice, and it gives you a great sense of security, thats why I’v decided to move to France and create digital paintings. PS6 has an impressionist setting. Going for it, what have I got to lose.
It was a good year for gardening. Plenty of tomatoes, raspberries, peaches, herbs, but especially grapes, to harvest. Concord grapes by the pound, many jars of jelly to be made. One night while sitting by the grape arbor, a young opossum climbed up the arbor and into the grapes for a midnight snack. According to a Native American legend, the opossum represents peaceful alternatives, and deception. Fall cleanup is at hand, and its time to get ready for winter, no deception or alternatives. Just work.
I usually buy a couple of packages of supermarket pizza dough, cut them into quarters, and freeze them. I take one out whenever I want to make a pizza. When my youngest came to visit, I made her a veggie pizza, and she told me that is what they made their rolls out of at a national restaurant chain famous for their cheese cakes. Diners would ask her “how do you make your rolls”? “Why, we use pizza dough”! So, I used a one lb package from my local market, and followed Jacques Pepin technique for making and baking a Gros Pain. It is surprisingly good bread, as well as easy to make and inexpensive.
I made two loaves of gluten free bread for my amour today, white and raisin. The breads are from a package, but one of the best mixes I have found on the market, and my amore loves them. Cooking for someone with special dietary needs has gotten so much easer now. Thirty years ago when my amore was diagnosed with celiac disease, few people knew any thing about gluten allergies. There were no gluten free products, and no gluten free labels on food products as there are now. Her favorite night out is gluten free pizza and beer at our local pub. Life is good.
French baker and pastry chief Boris Villatte has opened Maison Villatte, (My House) a French pâtisserie/boulangerie on Main Street in Falmouth. This is the first pâtisserie/boulangerie I have been in. Where I grew up there were no French bakeries, or French restaurants for that matter. We had bakeries, and really good ones, but they were all Italian. The only thing I knew about French cooking I got from Julia Child and watching, “ The French Chief” on TV. So when I brought home my first loaf of Pain de mie, still warm from the oven, and let a pat of butter melt on a slice. Well, you know the movie scene, the one with the close up of the eye and it suddenly dilates, that’s how I felt about my first taste of Pain de mie. I realized I had never tasted real bread before. Pain de mie is common French white bread, a sandwich bread, a French sandwich bread. Now I understand
why Marie Antoinette had to lose her head when she said, “let them eat cake.” Of course there would be a revolution, no Pain de mie? Non! Non! Non!
I like to take a couple of thick slices and let them stay out on the counter over night, perfect for french toast the next morning. A big favorite of ours is toasted cheese. Put thin slices of Guerrier cheese on Pain de mie, broil until the cheese melts and starts to turn brown, its a real eye dilator.
The house is boarded up now. Its the last house on my street before the bay. The old folks who lived there, my neighbors, are gone. She, his wife, has been gone for five years. He left a few days after the big storm. He was 92. It was comforting to walk by every night with the dog as I did and and see the glow from his lap top. I wondered what he was so intent on.