And why not? I spent years eating french pastry, but I still love cake.
This comic rocks, I finally found it again. And at the same time discovered that the artist drew from personal experience.
The last two Fridays I met Christophe and his friends at El Diab’litho. It is a cool bar, friendlier than most in Paris, with a young crowed and good dancers. On Friday nights they have two courses, beginner and intermediate starting at 8h30 and 9h30 (verify times if you go because I’m not 100% sure). I did the second course. It was fun lively cuban rueda style. The teachers dance really well and they have a man and a woman working together which I always find really helpful.
They also have a buffet which is surprisingly good. And it has a VEGETARIAN OPTION. Wheee! Good veggie food is rare enough in Paris that I would love this place for that alone, but it is also a really fun spot to dance.
The entry is 10â‚¬ which includes either the soiree, buffet, and a drink or the classes and the soiree.
EL DIABLITO LATINO
46, rue Saint Sebastien
Tel: 01 43 55 18 78
Julien and I went to the Swedish cultural center where we had a brunch of soup and split a sandwich. My orange saffron cake was delicious and the surprise of meeting le vieux et Yolene (sp?) was very pleasant. Hugo was incapacitated at home with a terrible flu that he would pass to me just after getting better himself.
There were some strange, not quite uni-colored paintings above the bar and table area. One in particular caught my eye. Julien m’a dit que c’etait une partie d’une exhibition de la galerie danoise, alors apres le brunch nous avons marches la pour voir tous le tableaux. C’etait une exhibition de Maadhat Kakei. Je n’ai pas aimee tous le painture, mais il y a quelleques une qui sont tres interessant.
Je trouve difficile son technique qui donne les resultats simple mais avec un process qui est pas du tout. Je vais essayer a recreer sont technique pour m’aprendre.
Jennifer loves to bake, and everyone loves to keep Jennifer baking. She is a wonderful cook, and her pastrys are particularly tasty. Last year I made a granite pastry island to keep her crusts cool as she works the dough.
We bought a basic island from Kitchens etc. to keep the project economical. I then tiled the top with granite tiles from Roma Tile Co. in Watertown. We used a strong dark gray sandless grout with silicone to seal the tiles to one another. I then put a white maple border around the top and routed a 45 degree angle to give a lighter feel to the edge.
The gap between the maple and the tile was sealed with a matching silicone caulking to allow for expansion and contraction of the wood without cracking. With several coats of varnish and sanding to protect the wooden border from heavy use the Pastry Island was workable.