De Ma Cuisine

Friday

31

January 2014

4

COMMENTS

Storage Tips: How To Cook Once a Month

Written by , Posted in Storage/Prep, Thoughts

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We require a lot of food, as humans. Don’t we? I’m glad we do. If we didn’t, I’d be out of a job. And I love to eat. Love love love to eat. But, food requires cooking, which requires time, ingredients, money… you know, stuff we all have tons of. So what if we tried to save on all of these things and cook just once a month?

Wait! I don’t mean cook once a month and eat out the rest of the time. Silly. You didn’t think that’s what I meant, did you? I meant cook once a month to make aaaaaaall the meals for the month.

Could you do it?

To be honest, I don’t know if I could. I enjoy cooking too much and I’d feel like I was missing out.

Reasons why this is a good idea.

1. You would work hard for a day or two (we’re talking full days of cooking), but your evenings for the rest of the month would be easy breezy.

2. I wonder if you’d save money by doing this. You’d grocery shop once for all the big stuff (or twice if you’d rather cook twice a month and do two week stints), then leave a small budget for the extras (milk, eggs, honey, etc). This would eliminate the common groceryshopaholic syndrome*, with the symptoms being: going to the store every day, shopping while starving, not sure what you’re going to make for dinner so you buy too much.

3. You’d produce a lot less wasted food. You would know how many portions a meal will make so you can properly plan and won’t have to throw out as many leftovers.

4. If you have unexpected guests for dinner, no problem, you’ve got two lasagnas in the freezer. (That was a bonus. We were just thinking about feeding your family. Now you can be all “Oh ya, dinner tonight at our place? No problem. I’ll just throw something quick together.” And then you present a lasagna, homemade by your own two hands… three weeks ago… shhhh they don’t need to know that last part.)

You’re gonna need some supplies.  

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  • freezer safe food storage containers
  • tin foil
  • parchment paper
  • freezer bags
  • a sharpie
  • tape
  • baking pans
  • baking sheets

Freezer safe food storage containers – Plastic or glass work for me. Use what you prefer. If you have a plastic brand that you like and are willing to part with them, you can use them to give a meal to someone who has just had a baby/hospital stay/tough time/death in the family… and they don’t have to worry about returning it and finding the lid that matches with it. (If you can’t part with it, just write your name on it and hope that they return it. 😉 )

Tin Foil – To cover the tops of those casseroles in the freezer and in the oven. If you like to put plastic wrap under the tin foil, don’t forget to remove it before baking (maybe leave yourself a little note – even if it seems silly, there’s almost nothing worse than baking up your perfect lasagna only to find that you’ve accidentally baked the plastic in… ok, there’s a lot worse than that… you know what I mean).

Parchment Paper – This goes between raw hamburger patties to prevent them from sticking together. Of course you can also go the “freeze on a baking sheet first” route. That’s fine with me. But then you have to take them off the baking sheet and wash the baking sheet and I’d rather be done a long time ago and on the couch watching Veronica Mars something educational and important.

Freezer Bags – Great for storing liquids. They will save you tons of space. Just be sure there are no holes and that the bag is completely sealed before storing (unless you had been planning to clean your freezer, like now, or didn’t really like the Roasted Butternut Squash Soup that you spent hours making).

Sharpies and Tape – Your labeling system. I like to write on the tape: what the contents are, the date they were prepared, and sometimes how much is in there and when/who they are for. It’s also good to note thawing/cooking time and baking temp, so you don’t have to look it up.

Baking Pans – Disposable ones can be given away. They also don’t use up your cute Le Creuset or Pyrex baking dishes. (Plus, bonus, you don’t risk shattering your glassware in the oven – on that note, I’m wary about putting a glass or ceramic dish that’s just come from the fridge or freezer into a hot oven. When they go from hot to cold (or vice versa) too quickly it’s called thermal shock and the pan could shatter. Could. No guarantees that it will or won’t, just something to be aware of.)

Baking Sheets – Some like to freeze fruits, veggies, burgers, cookies… etc, on a baking sheet before placing in a bag or container.

You’re gonna need to plan your menu.

You read parts 12, and 3 of my menu planning tips series. Right? If not, take a few minutes after you read this to read those. They will help with the planning. (You’re welcome. And I love you too.)

What types of meals do you want? Breakfasts, lunches, dinners? Here are some ideas for all three:

Breakfasts 

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Lunches/Dinners

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Snacks/Desserts/Extras

  • fruit in bite sized pieces
  • granola bars
  • cookies (pre-baked or raw)
  • fresh herbs
  • pies

Let’s get started!

Anyone want to give it a try? If you do, let us know how it worked for you! Maybe you have some tips and suggestions. Feel free to leave them in the comments section so everyone can benefit from what you’ve learned.

If you want to make it a little more interesting, I’ve heard of people doing this and I think it could be fun: Invite 7 friends to do a meal swap. Each person finds and prepares 4 great recipes (multiplying each one times 8, because you’re keeping one for yourself). Make some space in your freezer, and get together to swap your delicious meals. Now you’re set for a month.)

Ready? Let’s cook!

*This is not a real syndrome. I made it up. Just want that to be clear. Ok. Phew. Now that that’s out of the way…

Thursday

30

January 2014

8

COMMENTS

#TimAndRachGoToParis2013 – What I Cooked

Written by , Posted in Baking, Bread, Thoughts, Travel

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While we were in Paris we ate out a lot. We had Boeuf Bourguignon, Roast Beef and Potatoes, and Chicken and Rice. We ate baguettes, croissants, and pain au chocolate. It was pretty much the best ever. Ever ever ever.

Tim really wanted me to take some cooking classes while we were there. We found a little school about a 15 minute walk from our Montmartre flat called Cook’n With Class. Know what makes the best vacation even better? When you can (somewhat) duplicate the foods when you return home.

The first class that I took was a baking class with Chef Emmanuelle. She’s a great teacher. She made the class fun and comfortable, and made the recipes seem possible (I had had the impression that French baking was impossible – I now know that I was wrong).

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She taught us how to make pain au chocolate (which I’ve decided was better than any that we bought at the patisseries or boulangeries in Paris). They were incredible and surprisingly easy to make (easy being relative though – we’re still baking).

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We made a strudel avec des pommes (apple strudel). Oh so divine. I got to braid it. Yeah, I know. I felt pretty cool doing it.

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And then… the croissants. Once again, not as difficult as I’d imagined they’d be. They’re next on my list of Paris foods to make. I have pounds and pounds of butter in the fridge just waiting. I’m not sure how many croissants I ate in Paris. Too many to count. I’ve had one since we returned. It was meh. I’m sure that even the ones I make won’t be quite the same.

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We also made pain aux raisins, which is like a raisin bread with a custardy filling and an apricot glaze.

I’ll take two, please.

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At Cook’n With Class they were happy to have Tim come by to taste the food we’d made. And they even let our German friends (who came to visit us) try some. Since Tim didn’t take the classes with me, it was special to be able to share what I’d made with him.

We got to take home the leftovers too.

I really want one many pain au chocolate right now.

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The second class that I took was the Evening Market Class with Chef Patrick. He is a world class chef. Wow. So talented. We put vanilla beans in mashed potatoes (mind blown), we crushed coriander by hand, and we stuffed cherry tomatoes with spices and torn basil leaves.

This class was really cool. We met at a nearby metro stop and then walked over to some of the market streets. We bought most of the ingredients for our four course dinner. The first course was (I’m totally sighing as I write this because I can’t stand that I’m not eating this right NOW!) Duck Magret with Sweet Wine “Jus” with Sautéed and Caramelized Pears with a salad that had a delicious vinaigrette.

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The second course was Fish Fillets with Dijon Mustard Sauce with Herbs, Sweet Red Chili and Basil Slow-Baked Tomatoes, Vanilla Mashed Potatoes, and Peas.

Chef Patrick asked if anyone wanted to learn how to skin the fish. Fish that he’d just chosen from the fishmonger an hour earlier. I tried. You guys, it’s way harder than it looked!

Since people in the class knew that I had some experience with cooking, I got volunteered to help a few times. I didn’t mind. I pretended that I knew what I was doing. My jobs were to plate the tomatoes (that we all seasoned and stuffed), to watch the potatoes, and when they were done, to add the cream and butter. (Um, I added a lot – I was kinda expecting him to tell me when to stop. He didn’t. Cool. I like butter and cream. I think I added just the right amount.)

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And then there was dessert. I’m so not a sweets person. This Lava Cake was insane. There’s some serious gooey goodness going on there. Another on my ever lengthening list of things I must make from Paris.

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In Paris you get to eat cheese after dessert. No matter that we were incredibly full after the first three courses (I didn’t just try things, I ate everything). It was time for cheese and more wine. (We drank a lot of wine in Paris. It was often the cheapest beverage on the menu.)

I can’t remember the names of the cheeses. I do know that one was a brie, there was a goat cheese, a super aged something or other, a roquefort (I think), and a something else. They were arranged in order of stinkiness.

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The class lasted for about 6 hours. Tim had bought a dinner ticket, so he joined us right before we started eating. We walked home late that night, hoping that we’d be hungry in the morning, since I had my French Bread Making Class coming up.

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Chef Alex taught this, my last class. It was just a few days before we were to leave. I’d had probably a baguette a day, maybe more. I was ready to make my own.

They were much more difficult than I’d imagined they’d be. I figured that I’d made bread before and I’d be pretty good at it.

Nope.

No expert here.

I mean, they turned out great. But, that was because Alex would come over and ask what I was doing and then tell me what I was actually supposed to be doing. I got it, eventually, and we successfully made real French baguettes. Best food ever.

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Tim was once again invited to taste the treats we’d prepared. In addition to the baguettes, we made two kinds of brioche (rolls and a braided loaf)‚ fougasse (focaccia), and these rolls that were made with a Beaujolais wine (the worst wine to drink, but it made for a yummy bread), sausage, and nuts. And of course there was wine and cheese to go with it. Even though we’d eaten a huge meal the night before we had room for plenty of bread.

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One of the things that I miss the most about Paris: the baguettes. Big surprise. For Christmas Tim gave me a kitchen scale (it was suggested that I have one before trying to bake on my own). A few weeks ago I was finally able to make real French baguettes at home. Ok, kinda real. They weren’t the same, but they were pretty good.

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So, friends, if you’re ever in Paris (and I really hope you are), I’d definitely recommend taking a cooking class from my friends at Cook’n With Class. What a fun and delicious experience it was.

They were kind enough to allow me to share their baguette recipe with you. Some of the instructions make more sense after you’ve taken a class. If that’s the case, um, they’re located at 6 rue Baudelique 75018 Paris, France. 😉

The final installment of our Paris adventures will continue next week.

Au revoir!

Baguette
Recipe Type: Bread, Baking
Cuisine: French
Author: Cook’n With Class
Ingredients
  • 2 1/4 pounds / 1 kg all purpose flour or bread flour
  • 1 1/2 pounds /650 to 700 g of water, cold from tap (distilled is better)
  • 1/2 oz /16 g of dry yeast OR 1oz/ 32 grams of fresh yeast
  • 2/3 oz or 22 g fine sea salt
Instructions
  1. In a stand-up mixer fitted with the paddle attachment add flour, then water. Mix 30 seconds just to combine the ingredients. (You can also by hand use the dough hook to stir the flour and water together until all of the flour is wet). Cover and let rest for 30 minutes (autolysis). In these 30 minutes the flour will slowly absorb the water.
  2. Now using the dough hook. Start on medium speed and add slowly the yeast, then the salt. Keep mixing for about 5 minutes on medium low speed, let rest 10 minutes and then mix again on high for 5 minutes to develop the gluten. The dough is done when a small piece can be stretched so thin you can see your fingers through it. (This is called the windowpane test). The dough should be very smooth and should not be any warmer than 27C /80F.
  3. Let the dough rest, covered, for about 1 hour at room temperature. If the room is too hot place the dough in the fridge, always covered.
  4. Optional but well worth the effort: Turn the dough over onto itself every 15 minutes during the hour that it rests or just until it becomes to elastic to stretch, this technique will help develop fantastic air pockets in the dough. Slap the dough onto the table a few times, then place in large plastic container 30cm x 40cm lightly greased with vegetable oil. Cover with lightly oiled film, place in the fridge for 14 to 16 hours.
  5. Take the dough out of the fridge and gently place it on a floured table. Divide into 6 rectangular pieces. Keep the sticky side facing up and gently fold the dough a third of the way down your rectangle, do this by pulling the dough over your thumb as to not push all the air out of the dough. Then by using the piano fingers technique spread the dough laterally while also pushing forward you are trying to form a tighter skin around the dough to trap the air. Repeat this a couple of times, then using your thumbs, seal the dough to itself, forming a seam. Place these pre-formed baguettes on a tray covered by a tea towel until they are about 50% larger, This will take roughly 1/2 hour for this rising.) During this next phase you will try to save as much air pockets as possible. If you’re too rough the dough will deflate and the crumb will be more dense and even. Shape each piece into a baguette by placing each pre-formed baguette onto a lightly floured surface the sticky side up and repeating the folding steps noted above create the seal by pinching the seal onto the bench with your thumbs. Gently roll the baguette with your hands to achieve the final baguette shape. Place each baguette on a baking sheet lined with parchment and then lightly floured. Gently roll the formed baguettes onto the baguette baking trays seam side down, then cover again until about 50% larger than they were… maybe doubled.
  6. Place a shallow pan in the bottom of the oven and preheat to 475F (250C) degrees.
  7. Using a razor or sharp knife make 1/4 inch deep, diagonal slashes, 3 to 4 times down the length of the loaf. (for a half baguette) 6 to 7 for a full baguette) do this by holding the end of the baguette with one hand, and with the other hand, make quick slashes along the length of the baguette. Pour about 1/4 of a cup of water in the pan in the bottom of the oven, and place baguettes in the oven, working quickly vaporize the oven and generously vaporize the baguettes with a spray bottle. Quickly close the as not to lose too much heat. Keep making steam for the first 10 minutes to help developing a nice thick crust. Bake the bread for about 20 minutes until browned.
  8. You can use an instant read thermometer to test for doneness. The bread should have an internal temperature of 200F/93C degrees when done. When the bread is cooked it sounds hollow when you tap it.

Monday

27

January 2014

0

COMMENTS

Feel Better Soup

Written by , Posted in Dinner, Herbs, Kid-Friendly, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

Feel-Better-Soup-3It seems like every year around this time people get worn down by cold and flu season.

I don’t like that sickness has a season.

As the main cooker and food maker in our home, I try to help us to avoid sickness by keeping our diet full of nutrient rich foods (thanks to Abundant Harvest Organics that’s a simple enough task). I try to be proactive, to supply us with lots of fruits and veggies, whole grains, lean proteins… you know, the good stuff. But, we still sometimes get sick.

I got sick the week after we got back from Paris. The timing could have been much worse, so I didn’t complain too much. But, it’s still no fun (except for the laying around all day watching TV, that’s fun for about a day 😉 ).

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I wanted to make Chicken Noodle Soup, but didn’t have any chicken or vegetable stock. I figured that rather than make stock and then discard the veggies, I’d make soup and eat the veggies. It was an attempt to force all sorts of nutrients into my body, while cleaning out the fridge. Success!!

Whatever veggies you’ve got on hand will work. At the time I had some onion, kohl rabi, collard greens, roasted garlic, spinach, radishes, and cauliflower that needed to be used up. You could also add broccoli, carrots, turnips, or cabbage.

I added lentils for some lean protein, and pasta just for fun. The pasta soaked up a lot of the broth, so be warned, this is a thiiiick soup. Feel free to add more liquid if you’d like. (If you’re making enough for leftovers, cook the pasta separately and add some to each bowl, but not to the pot of soup… unless you want “Feel Better Pasta”, which is also delicious.)

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I hope you’re feeling great and that this soup makes you feel even better. But, if you are feeling poor, I wish you restored health very soon.

Happy Eating!

Feel Better Soup
Recipe Type: Soup, Main Dish, Dinner, Vegetables, Vegetarian, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 1-2 T olive oil
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 4 C cauliflower, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried
  • 1 t parsley, dried
  • 1 t thyme, dried
  • 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • 1/2 C lentils (cooked)
  • 8 C water or vegetable stock
  • 1/2 C uncooked orzo pasta
  • 5 C collard greens, chopped
  • 2 C spinach, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar
Instructions
  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add greens.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.
3.2.1269

 

Friday

24

January 2014

0

COMMENTS

How To Cook: Broccoli

Written by , Posted in Dinner, Gluten Free, Roasting, Storage/Prep, Thoughts, Vegetables

BoiledSteamedBroccoli-3Let’s talk about three ways to cook broccoli: steaming, boiling, and roasting.

I definitely have a favorite. Do you?

I tasted all three after I’d cooked them and wasn’t surprised that roasted was my preference. Also wasn’t bewildered that steamed was second. And, it was no shock to me that boiling was my least. That’s not to say that I won’t eat broccoli all three ways. I have and will probably do so again. But, I think that the taste and ease of preparation, hands down, goes to roasting.

Let’s begin.

Wash broccoli, then cut off a bit of the stem, up about an inch (save discarded stem to make vegetable stock).

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Make a second cut where the florets start to branch out. Cut away the tough outside edges of that piece of stem (saving for veggie stock) – you can eat the inside just like you’ll eat the rest of the broccoli.

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If you’re roasting, now’s the time to toss the broccoli with some olive oil, salt, pepper, and any other seasonings (like the thyme I used this week). Pour them out onto a baking sheet. I usually do about a head of broccoli per person, because we reeeally like roasted broccoli.

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Roast the broccoli at 350F for 15-25 minutes. If you want just a hint of color, go for closer to 15. If you like ’em crunchier, stick to 20-25 minutes. (Times may vary slightly depending on your oven, so be sure to check at around 15 minutes.)

Scoop them off the tray and serve just like they are.

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If you’re boiling, plunk the broccoli in a pot that’s got some water in it.

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My method for boiling is to put broccoli into cold water and bring it up to a boil. It will cook for just a few minutes (around 3-5). I like to salt the water for veggies like this, because, as with pasta, then you are able to flavor the food itself. You are not obligated to do this though.

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If you’re steaming, place the broccoli in a steamer basket above a pot with about an inch or inch and a half of water in it (and if you’re doing like I did, steaming and boiling, use the boiling water that’s cooking the broccoli to steam the second floor broccoli).

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I like to place veggies in the steamer and bring the water up to a boil. It makes for less steps and fewer minutes spent watching the pot to see if it’s boiled. Once the water has boiled it will take about 4-5 minutes until they’re tender. Less time if you want a bit of a crunch, more time if you want them really soft.

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When you’re done steaming or boiling, throw any stems, leaves, peels, and any other veggie scraps, or older veggies that need to be used up into the pot, add a little more water, and an hour later you will have homemade veggie stock. (If you’ve salted your boiling water and use it for vegetable stock, just make a note on the label so you know when using it later on.)

From left to right we have steamed, roasted, and boiled broccoli. I love the difference in color that results from each cooking method.

Each technique is fairly simple to prepare. Roasting takes a bit longer, because you have to wait for the oven to pre-heat. But, like I said earlier, I enjoy the results best, so it’s worth the wait. However, even I could get tired of roasted broccoli, so I love to change it up.

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Broccoli, be it roasted, boiled, or steamed, will go well with pasta (I really enjoy this pasta that gets topped with a fried egg), on sandwiches, topping a roasted potato, alongside polenta, risotto, or roasted chicken. It’s great topped with chopped almonds, red pepper flakes, and lemon juice. It is delicious in a stir-fry, alongside some fried rice. Or, never underestimate a big plate of broccoli, just on it’s own, with a drizzle of good olive oil, some shaved parmesan cheese, a sprinkle of salt, and some freshly ground pepper.

Can you guess what I’m having for dinner tonight?!

Happy Eating!

Wednesday

22

January 2014

2

COMMENTS

#TimAndRachGoToParis2013 – What We Saw

Written by , Posted in Thoughts, Travel

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I’m listening to Edith Piaf as I type this post. It makes me both extremely happy and incredibly sad.

I miss Paris.

To make me feel a little better I’m going to think about some of the fun touristy things we did while we were there.

Since we had three weeks, we had plenty of time to do (almost) everything we wanted to do, some things more than once. We saw the Tour Eiffel quite a few times. We would just “happen” to be in the area and figure we might as well see it again. Or, we’d be at the top of some amazing structure, like the Arc de Triomphe, and be so fortunate to see the tower sparkle for 5 minutes at the top of the hour.

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Yeah, let’s talk about the Eiffel Tower some more. It was my favorite thing to see in Paris. I don’t know why. I just had an emotional sort of attachment to it. I think because it’s something that I feel like I’ve always known about. A representation of a place I’ve always wanted to go. I don’t know. I might just be weird. Whatever the reason, I took a bazillion pictures of it. Daytime, night time, cloudy, sunshine… I could not get enough.

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I shouldn’t have been surprised by the beauty of places like Notre Dame, Sainte-Chapelle, and Sacré Coeur. But, I was. I just don’t see that kind of detail and care put into many of the buildings around here. At Sainte-Chapelle, which is smaller than Notre Dame, but much more intricate, they were restoring the stained glass. As in, taking each panel out, removing every piece of glass, re-painting some‚ cleaning them… each piece of glass. What?! It was made for Louis IX. Can you imagine, a church made for a king?!

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While we were looking around the inside of these cathedrals, there were church services going on. That felt a little weird, like we were intruding. It made me wonder, does anyone go there go there? Or were they all tourists?

We climbed the 400 steps to the belfry of Notre Dame. The view was phenomenal, but it was cold cold cold!!! Take a freezing day, some under dressed Californians, and then climb up 400 steps to the frigid, windy belfry. Cool. Literally. We stood up there for a long time because we were waiting for the bells to ring on the hour. They didn’t. Our hands and feet went numb, so we left.

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We found a Rick Steves walking tour of Notre Dame and Sainte-Chapelle in the Paris guidebook that our friend, Christy, had given us before we left. In addition to tours and info about the places we were visiting, we consulted it constantly for tips on where to eat, where the bathrooms were, hours of operation etc. It was invaluable to us.

Sacré Coeur was part of the view out the window of our flat. So it was extra special to us. We had friends from Germany come to spend a few days with us and they stayed in that area, so we saw it often. But, let me tell you, this was one of the worst places for the bracelet scams and young girls trying to get us to sign petitions. I don’t know what the deal is with the petitions. I watched a few people sign something and never saw a second person pick their pockets. When coming out of the metro in that area once I was met at the top of the stairs by three young women, all shoving clipboards in my face, trying not to let me pass. I had to put on my mean face and push through them. The bracelet scam was a little scarier. There were clusters of guys waiting for tourists. They’d come up to you and start tying string onto your wrist and if you didn’t stop them, they’d make a friendship bracelet for you while you stood and waited. The catch is that they expect you to pay them. One started to grab Tim’s wrist and got upset when Tim told the guy not to touch him.

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I loved the Louvre. What I loved the most was the building itself. It was beautiful. We wandered around Napoleon’s apartment. We might have set off an alarm by leaning too far into his dining room. We were like, “Oooh, some tourist is setting off the alarm!” “Oh, it’s us.” Also, um, hello living room. Just a tad fancier than ours (which is also in an apartment, but is just a little bit smaller, and without a single chandelier).

I liked the Louvre better than Versailles. I know, I might be crazy.

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While Versailles was insanely, seriously, obnoxiously beautiful, I was a bit underwhelmed by it. Not by the grandeur. Gosh, we walked about 5 miles that day, just on the property. It was stunning, breathtaking, gorgeous. I guess I just preferred the Louvre. It felt like so much at Versailles was something that “could have been similar to what Marie Antoinette” used/slept on/ate off of/wore.

At the Louvre we got to see some of the crowns they wore. I’m so fascinated by things like this because I can’t fathom that this type of thing is/was actually real. People wore crowns, really?!

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Of all the museums, our very favorite was the one we spent the least amount of time at. The Musée de l’Orangerie is where Monet’s Water Lilies are. We admired his beautiful murals until we were forced to leave because the museum was closing. We read about an 80 year old man, in the later years of life, painting “Darkness Descends on the Pond”. I thought it was a dark, sad picture, until I noticed the three bright lilies in the center of the canvas, brightening the twilight.

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Many of the touristy things that we did were covered by the four day museum pass that we purchased. We definitely got our money’s worth out of it, visiting 8 museums in 4 days. And another plus, at most places we got to go to the front of the line (weeeeeeee-hoooooo!). A bonus when it’s just day 3 and your feet are done. Like seriously done. In case you care, we went to these museums/monuments with our museum pass: Louvre, Rodin, l’Orangerie, Notre Dame belfry, Sainte-Chapelle, l’Arc du Triomphe, Versailles, and Orsay.

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Aside from museums and the Eiffel Tower, we had plenty of other touristy business to attend to.

Tim loves to find the place where a favorite movie was filmed. Paris has plenty. Of the many, we saw just three. Inception bridge (twice), Inception café, Charade pillars, and maybe the best of the movie places: we did an Amélie walking tour. Amélie (one of our favorite movies) was filmed in Montmartre, where we stayed. Our main metro stop is the stop in the movie. We were just a 20 minute walk from Café des 2 Moulins (the restaurant she works at), and Mr. Collignon’s market. We also found a few other places that we recognized from the film.

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Another favorite of Tim’s was Shakespeare and Company. An English bookstore across the way from Notre Dame. It was opened by George Whitman in ’51. (Not the original Shakespeare and Company, which was Sylvia Beach’s store and the one frequented by the likes of Hemmingway and Joyce.) It has always been a place hospitable to writers and readers alike. We spent hours there and had to check a third bag because we just had to have so many books stamped with the Shakespeare and Company logo.

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We ventured just outside of Paris to a marché aux puces (flea market). Within minutes I’d found a large copper skillet with a lid for €30. I was happy. Although not thrilled that I had to carry it around for the rest of the outing. Ok, I didn’t really care. I was so pleased with the purchase.

It was probably the main reason we needed to check a third bag (because in France they weigh the carry ons… a copper pot is heh-veee). Whatev.

We wandered, bought treasures, got yelled at for touching a €300 1800’s tea cup and saucer (um, if you don’t lock your display case, I’m pretty sure that means I can take things out…). It was a really fun day.

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Our weeks were full full full of amazing sights. This is just a glimpse.

Part three of our Paris adventure will continue next week.

Aurevoir.