This post dating back to the Easter weekend 2011 repeatedly floats to the top of this blog’s hits (scroll down).
Staring at the text in the file listings, it made no sense to me, but now that I’ve opened the post and seen that it comes with a photo of a lovely pastry display case on top, the world has once again fallen into its correct order.
In the meantime, our little plateau in Switzerland is experiencing the spring-like joys of the Canadian prairies, that is to say the sidewalks are ankle-deep in grey ice and slush.
Yesterday, I met another writer for the literary version of a jam session, and uncharacteristically, the Swiss railway system failed, so she had to complete the last part of her journey by bus. That was okay, until she landed in our little slush-ville.
As it happens, both she and I are from Winnipeg, although we met here, not there.
This is another oddity of Winnipeggers – they/we are everywhere, and strangely, we all recognize one another. I think it’s because we smile so much.
Why do we smile? Because we’re not in Winnipeg, the hometown everyone loves to hate but will die defending.
And so, the two of us pretended the weather was just fine, even though we both had slipped into some decline by the time we connected at the train station with our moppy hair and weather-mashed countenances.
We entered into the Women of Winnipeg pact, which is that it was a ‘given’ that we both had started our day with fabulous hair and in the most beautiful of states, regardless of all the evidence to the contrary. She shared that while waiting for the bus she had met another Winnipegger. Neither of us is surprised by this.
Then we marched through the slushy streets, pushing against the wind and pelting snow, feeling the slush ride up our pant legs and ooze ice particles into our shoes. Actually, I’m speaking for myself here, but I have to assume she was experiencing similar discomfort, but, of course she did not complain because she is from … Winnipeg, and by all bio-bred Winnipeg-weather standards, this was still a fine day weather-wise, although a little too warm for cross-country skiing. Pity. If only the temperature had dropped another eight degrees, it would have been a perfect day.
By the time we arrived at Starbucks, my jeans were soaked up to my knees and I couldn’t feel my ankles. We were both in high spirits, and not just because of our proximity to caffeinated products and cheesecake, but because there’s nothing like an ice-dousing to make a prairie gal feel alive, or at least so numb that the absence of pain makes us feel alive.
It took me about six hours to bring my core body temperature back up to normal. I should point out that in Winnipeg, it would have taken me six days.
But enough of that. Here is one of Hobonotes’ top five postings – actually, it is usually in third spot, but I just can’t believe it.
Dining in Paris: Can you eat lamb’s kidney without having to sell your own?
The first question is why would you want to eat a lamb’s kidney anyway? Gross. That aside, French food enjoys a reputation that tops all others, but do they deserve it?
It’s easy to trot into France’s finest restaurants and emerge satisfied that the nation’s cuisine is all that is claimed. But what about those of us who blanche at $75 lunches? What is French food like for the mid-to-low range diner? Does Paris even have a mid-to-low-range dining echelon?
We-the-cheap conducted an in-depth 48-hour study on this topic. Here is what we found.
Patisseries/boulangeries, that is, combination pastry and bakery shops, are great sources for not-so-expensive, but still delicious, day-time meals, and these shops are everywhere.
Aux Armes de Niel, the boulangerie (photo above) at the corner down from our hotel sold soup-bowl-sized take-out quiches and other sustaining foods (mini-pizzas, although I don’t know if they called them that) for under $10 each. The alternative was our hotel breakfast at 20 Euros, that is, over $30 Cdn. each. No thanks.
It also sold fabulous overfilled cream pastries, if such can be said to be truly over-filled. After all, this is whipped cream. There’s never too much of it, so the French seem to think and, after sampling the goods, we agree. The pastries themselves were heavenly- flakey, light, everything Pilsbury dough-boy claims, but is not. French pastry is a perfect jacket for French fillings and toppings.
If you’re deciding between French ice cream and French pastries as your guilt-food for the day, pick the pastries. The ice cream is good, but ice cream tops out at a certain point anywhere in the globe and I can prove it by producing homemade ice cream at my Ontario cottage that could stand up alongside the French’s. Note to cottage guests: But I won’t do that, because summer is the time to laze on the dock - not a good place for churning ice cream. Note to those searching for the greatest scoop of ice cream: Head to Atlanta, Georgia. Break into any home-kitchen and demand the contents of their churn. Seriously. You will not be disappointed.
We scoured the streets for under-$30/person fare and found a few places, such as the San Remo’s Pizzeria near the Place de Marechal Juin roundabout and Pereire metro station. There, I had a delicious vegetarian pizza with artichokes that did not appear to have ever graced the insides of a jar.
Dave had the grilled salmon and spaghetti alla chitarra, a substantial thick spaghetti noodle cooked to just the right degree of resistance and subtly seasoned.
With a glass of the house wine and a beer, the total came to $36.90. Shocking, all the more so for having been so delicious. The atmosphere on this Paris sidewalk cafe was great, too. The staff (probably Italians) were nowhere near as snooty as French servers’ reputation suggests.