Lemon art at National Modern Art Museum in Paris.
Various foods in Avignon:
Food cooked up (or eaten) in (or around) France:
Cucumber/butter/chive sandwiches
Potatoes and garlic:
Chevre tomato omelette with hash browns:
Various foods in Avignon:
Bouillabaisse in Marseilles:
Kriek in Belgium:
American sauce sandwich:
Sugar Waffles in Ghent:
Bun cha I learned to make from my Vietnamese French roommate:
Twice-baked potatoes:
Last dinner in Lyon:
Flan overload:
Yorkshire Pudding:
Spring Roll attempt:
Gelato in Rome:
Marzipan ball in Rome:
Roseau du lac marzipan pastry and other pastries in Beaune:
Cappuccinos in Rome:
_________(end France food)
Basil Tomato Pancakes, Sorrel gratin and Anchovy Squash Bake:
Leek/pea soup (using up four bags of peas discovered in freezer); chickpea flour pancakes:
Goodwill Picnic:
Davey K-ebabs
Fingerling potatoes and garlic roasting:
Sausage Patty Omelette:
Kebabs off the skewer:
Sopaipillias at the Stenbacks:
Chile Rellenos!
Frittata:
Beaujolais and Blood Orange:
Aloo Gobi:
Olives, onion and cheese on toast:
Ginger Ice Cream:
Meringue w/ marshmallow stuffing and strawberry sauce:
Kenna Birthday Cake:
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