Why they changed it I can't say
Sep. 25th, 2004 06:47 pmMeet my 10th-great grandmother, whose determination makes my own innate stubbornness look downright wimpy. I know the story has to be somewhat romanticized but the general hacking, surviving & living to be awfully old seems to check out. There was even an article in the newspaper in
northwardbound's new digs about her!
In honor of my most predominant lineage, last night we stuffed ourselves full of incredible French food.
Soupe à l’oignon
Onion Soup with toasted
croutons and cheese
or
Tarte Flambé
Traditional Alsatian dish: sauteed
onions, crème fraiche, bacon and
cheese, baked on flambé dough.
Coquillages Marinière
Mussels and Clams steamed with white wine, shallots, garlic, parsley and butter
or
Filet de Porc aux pommes
Pork tenderloin braised with Apples,
Calvados and cream
Tarte aux Poires
Pear and Almond Tart
We had it all, including an unexpected plate of seasoned frites in olive oil, which my beloved immediately leaned over and deadpanned 'Are those natural cut fries?' to which I responded 'do you have something against the French? Oui ou Non?!?' & laughed. The whole experience was definitely one of the best meals of our lives since every single dish complemented the next so well, surpassing our anniversary dinner earlier this year.
We dined while the sun set behind the Olympics over Puget Sound (of course I forgot my camera), and were serenaded by (good) accordion music. The waiter mentioned that he felt guilty having to clear away dishes to bring us the next course because we kept holding hands across the table... it was impossible to not feel a bit mushy in the surroundings. Kieran got to play with his grandma while we were out, and she thanked us yet again for the chance to have him all to herself? We have to do this more often!
In honor of my most predominant lineage, last night we stuffed ourselves full of incredible French food.
Soupe à l’oignon
Onion Soup with toasted
croutons and cheese
or
Tarte Flambé
Traditional Alsatian dish: sauteed
onions, crème fraiche, bacon and
cheese, baked on flambé dough.
Coquillages Marinière
Mussels and Clams steamed with white wine, shallots, garlic, parsley and butter
or
Filet de Porc aux pommes
Pork tenderloin braised with Apples,
Calvados and cream
Tarte aux Poires
Pear and Almond Tart
We had it all, including an unexpected plate of seasoned frites in olive oil, which my beloved immediately leaned over and deadpanned 'Are those natural cut fries?' to which I responded 'do you have something against the French? Oui ou Non?!?' & laughed. The whole experience was definitely one of the best meals of our lives since every single dish complemented the next so well, surpassing our anniversary dinner earlier this year.
We dined while the sun set behind the Olympics over Puget Sound (of course I forgot my camera), and were serenaded by (good) accordion music. The waiter mentioned that he felt guilty having to clear away dishes to bring us the next course because we kept holding hands across the table... it was impossible to not feel a bit mushy in the surroundings. Kieran got to play with his grandma while we were out, and she thanked us yet again for the chance to have him all to herself? We have to do this more often!
no subject
Date: 2004-09-25 09:21 pm (UTC)