The Paris Antiques and Ham Fair

While at the Jambone Antiques Fair this spring, my heart quickened as I hurried over to this beautiful miniature staircase. I've always wanted one; love all things old and architectural. That is until I saw the price. 2000euros or about $3000. USD! I didn't even look at the price of this next one as I couldn't have gotten it home anyway. But, it was a fine staircase too.

Just a few more things I spied. I did make a couple of purchases which I will have to photograph soon. Loved the faux bois table and fairy aierie. There were lots of things to die for - that is die when you saw the prices. Paris was extremely expensive. The dollar was valued around 63cents and the euro was fluctuating around 1.45. I don't know how anyone affords to go there right now, much less live there. I'm still smarting over the little staircase. I spent 400euros that day on two purchases. Guess what they were?

Puttin' On The Ritz

Sorry, this was next door to the Ritz. Nevertheless, we attended a function at the Ritz Hotel in Paris (more about that later). Here are a few shots I took from inside. It was beautiful. I think this patio area was my favorite place in the hotel.

One of my partners in crime, Mary Kay, in a large seating area.

Le Jules Verne

Want to see what $375.oo per person looks like in a famous Paris restaurant? Le Jules Verne has its own entry into the Eiffel Tower. It is modern, Michelin starred, the famed Alain Ducasse for a chef and beautiful. The wait time for reservations is weeks to months. But $375.oo per person? Was it worth the price? You'll have to wait till the bottom to find out.

We never did use the thin silver fork and knife. Guess it was just for looks. We didn't use half the serve ware before it was all removed and replaced with new pieces. Someone said they have to weigh all the silverware etc. so they will know how much weight is added to the Eiffel Tower.

This fabulous plate was puzzling until they flipped it over to the front.

Did I say that wine, water and other beverages were not included in the prix fix? We did get many different courses. In fact, I don't remember what everything was, or remembered to take pictures of all the courses, but it all tasted wonderful; the presentations exquisite. Except, for the... you'll find out later.

I think my camera overexposed this little dish. I believe it was a tan colored chestnut soup. Of course, the champagne could also have made me forget which dish it was. Good though. Very silky consistancy.

I must say I have no memory of this little thing. Nut, tiny pastry? I'm sure I put it in my mouth.

I do remember this dish was grilled endive but can't remember the rest. Only, that it was good.

Oh no. Someone hold my nose.

Very good.

Two kinds of fish with sauce, though I'm not a big fan of the foam fad that has passed its heyday. Sorry chef.

Beef fillet over a bed of spinach.

Some kind of flan with a fresh fruit confit and caramel sauce.

Cannelle of ice cream with candied hazelnuts. There was also another ice cream cannelle served after this. It was white so maybe limon?

Chocolate truffles, marshmallow, macarons, cookies; we could hardly eat by then.

This chocolate confection was the same size as the nuts or is it bolts, used on the Eiffel Tower. It was very good but by then, we were stuffed.

So, what was it that I did not like? The eighth picture from the top. You guessed it. The quintessential French favorite. Fois Graaas. Though not as pungent nor dirty tasting as beef and chicken liver, the foie was delicately flavored then the gras liver whang hits the taste buds. Okay. Maybe not a whang, but my mouth said liver. Blech! Okay, I hate liver, but I'm sure it was wonderful for the liver lovers.

So, it was a once in a life time meal. Le Jules Verne was gorgeous and you need to go just to see the futuristic bathroom. It is in the Eiffel Tower. The view was spectacular. I did get to taste freshly shaved truffles (loved them). And, the tower didn't tip over as we left.

Paris Trip

Just now looking at the photos I took during my Paris trip this spring. I'll put up different ones from time to time. Did I mention that we flew first class? Yes, we did. It was the first time and probably the last time. But oh good Lord, it will be hard to ever fly coach again. We boarded and were promptly served champagne and orange juice; mimosas anyone? After warm nuts and marinated cheese, appetizers were served. More wine? Okay. Homemade wheat rolls or French bread. Piped butter? Of course. Grilled shrimp with horseradish dipping sauce and smoked salmon with fresh dill? Mais oui! Couldn't find the salad picture, but it was perfect baby greens with Roquefort cheese dressing of course.

Did I mention that the meal was served on tablecloths with no plastic containers anywhere? Here is a baked cheesy tortellini dish which was very good. Notice the glass on the right for shredded parmasean cheese. Don't know where they stored all the tablewares.

The beef fillet was thick and medium rare with another creamy horseradish topping. Mashed potatoes and grilled tomato made this plate pretty incredible. Could you eat another bite? You could after seeing the dessert cart roll past.

The vanilla ice cream was flecked with vanilla beans, the pecans fresh and the fudge topping hot. Yes, whipped cream too. Best sundae I've had. Don't know how they pulled that off. Believe it or not, they also served snacks later on. Two famous Texas chefs, Dean Fearing and Stephen Pyles, came up with the menu. Yea Texas. They did a great job considering it was airline food.

Each seat back had a screen for new movie releases or television shows. When time for sleep, the seats lay back to 90 degrees. Just so you know, I couldn't sleep anyway.

Morning, you were fed again. Each seat had a travel bag with toothpaste, brush, eye cover thingys, socks and more. Now you know how the other half travels and may I say, it was such a treat.

excerpt from "Cherry Blossoms" (2008)

One of the final scenes from CHERRY BLOSSOMS. (You must read previous post to make sense of this post). On the last morning of Rudi's life, in his wife's kimono, he readies himself and walks to the lake near Mr Fuji. Here, he begins his butoh dance to honor his dead wife, who then joins him for this last dance. There are a few more scenes, but the last two are so diverse; say so much about life - one's own life as opposed to how others' view it. I want you to watch this film so I won't tell more except that CHERRY BLOSSOMS is about the interplay between fulfillment and regret; happiness and sorrow. The use of the cherry blossoms symbolized beauty, impermanence and new beginnings. You just have to see this beautiful film.

CHERRY BLOSSOMS (or Hanami)

I saw this movie the other night. Though not for everyone, I thought it profound... and beautiful... and heartbreaking: I think my life has been changed by it. CHERRY BLOSSOMS is a German film by Doris Dorrie from 2008. I saw it on the Sundance Channel. Set in Japan, it is about the end of life journey of an aging German couple. At the wife Trudi's prompting, they decide to take the trip she's always wanted, to Japan. Unbeknownst to her husband Rudi, the wife keeps his terminal diagnosis from him. Trudi had always loved Japan and her people, its culture; she had longed to travel there and study butoh dancing and see Mt. Fuji, but life, family, the rearing of their children got in the way. Her husband had always dismissed her dancing dreams and made a life for himself through his work. During a beautiful scene at the Baltic Sea on their journey to Japan, Trudi suddenly dies. Rudi is left alone, bereft and after burying her, heads to Japan to stay with his youngest son, who is not too happy having him there nor does he understand his father. Wearing his wife's clothing, her pearls; Rudi wonders around Tokyo trying to make sense of their loss; wants to somehow make it all up to his wife. One day he comes upon a young butoh dancer performing under cherry blossoms in a park. Though he is dressed in his wife's clothes, Yu, the dancer, doesn't respond; understands why he wears them. They journey together to find meaning. Watch the above video, THE DANCE OF SHADOWS. I'll talk more of butoh later. And the rest of this beautiful movie.

A JOURNEY

"Second star on the right, and straight on till morning." Peter Pan

See you when I return from my Paris trip....

Ooh La La

I"ll soon be off to Paris for a ten day trip. I have been before and saw all of the touristy things, but this time, I will be on a quest to see the things only the locals know about - stores, restaurants, cafes, interiors, art and architecture. The Foire Nationale a la Brocante et Aux Jambones, or the Ham Fair, is a twice annual antiques fair, and I'll be there digging for old textiles, calligraphy/letters, prints and art and anything animal related. I am also going to look for American antiques as they are very desirable back here. I know lots of American Indian stuff went to Europe in the 19th and 20th centuries. Who knows what fate will bring my way. I am spoiled by American prices though (prices in London and Paris are more than double the cost back here) so I doubt I'll make any large purchases. Plus, I don't need one more thing. For four of those days, Toma Haines, aka the Antiques Diva, will be leading the way. Toma has lived in Europe for the past decade and resided for several years in Paris. She knows dealers, stores, etc. and I can't wait to follow her around Paris. Look on my sidebar and click on her site to find out more about the Diva. We'll be dining at the Michelin starred Jules Verne restaurant in the Eiffel Tower. We'll be shopping at the original Chanel store, but it doesn't seem very likely that we'll be able to tour Coco's apartment upstairs as that is the hardest ticket to come by in Paris. I won't be buying anything Chanel though, as my chickens wouldn't appreciate how chic I'd look. We will also attend a cooking class from the chef at the Ritz Hotel.

Now, if you've been to Paris before or know of some fabulous places or restaurants, please let me know! Soon! If I can figure out how to post pictures from my camera to my ipad, I'll share some of them with you. Otherwise, see you later mes amis...

LOL ON A SATURDAY NIGHT

I've been watching a new show on the Science Channel that is absolutely hilarious. Now, I don't suffer fools gladly nor do I like slapstick humor or heehaw humor, i.e., I don't usually laugh at the same things most people do. But, after watching AN IDIOT ABROAD for the last few episodes, I have found myself laughing so loudly, my weenies come jump in my lap to see what's wrong with me. Ricky Gervais sends his friend, Karl Pilkington, around the world to see the seven wonders and the journey... well, you'll just have to watch.

ORANGE YOU GLAD?

After the record breaking cold and snow of last week, it is 70 degrees today. I am walking around with a smile on my face, certain that spring has come. Hiding in the back of my greenhouse, I found that my naval oranges were ripe, (really almost too ripe). Nonetheless, I juiced them and drank the sweetest orange elixir I have ever tasted. Oh, and you can get precious doggie and kitty juice glasses at ANTHROPOLOGIE. And, did I say that I'm smiling? Life is sweet.

Colder Than A Witch's Tit

Oh! How I do hate winter. Temperatures below zero, blizzards, ice and snow and more snow... It is the work of a demon methinks. Does anyone have a shack on a warm beach someplace, where I can wait out the rest of winter? We have to winter somewhere warm from now on. I just can't stand it. If you watch House Hunters International, it would only cost a mere half-million or so. Maybe, they would let me cook for room and board. Or, I could paint (oils not houses).

Here's Hosannah, the neighbor's horse. They don't shelter her, nor feed her, so I am feeding her through the winter once again. She had icicles on her the other day.

Buzzy, the kitten, and I are reduced to watching the birds feeding. After being housebound for the week, I drove my 4 x 4 truck to town for horse feed and birdseed? My priorities are not the same as most folks.

At least all the creatures around my Peaceable Hill Farm are well cared for. I fully expect the raccoons to come knocking any minute.

Laura Nyro - Midnite Blue

I miss Laura Nyro - a musical genius/muse - truly the voice of an angel. Only Joni Mitchell can compare as lyricist and musician. While Laura was living with David Geffen, he said that he had never met a more talented person in his lifetime. She could walk to the window and start singing a song, just like that. Effortless. I think I have all the albums she ever made. Laura started singing DooWop on the streets of New York City and her career ended many years ago when she died from ovarian cancer. Listen to the lyrics of this song. It might take a few seconds to get started so keep listening. It's not her best song, but then again, I haven't ever heard one of her songs that I didn't like.

THE ART OF THREE

You know how much I love Ryuichi Sakamoto, and his new double CD (Out of Noise and Playing The Piano) dropped in late 2010. He is just incredible. While reading about him, I serendipitously found that he composed the music for BABEL starring Cate Blanchett, Brad Pitt and one of my favorite actors and directors, Gael Garcia Bernal. Gael has starred in numerous movies, including Y Tu Mama Tambien. BABEL, directed by Alejandro Gonzalez Inarritu, is going on my must see list. Gael, Brad and Ryuichi; you can't get any better. But, most important, is the song from BABEL by Sakamoto, Biba No Aozora, which is one of the most beautiful songs I've heard.

TO BE...OR NOT TO BE

I've been reading about all the resolutions being made out there in blogland for the new year. I have made them before myself - sometimes keeping them and sometimes not. I have decided for this coming year, my mantra is to just be - no expectations or living for something in the future, but merely accepting each day as it is; grateful for whatever comes my way.

Lemony New Year

My lemon harvest this year has been the largest yet. Literally. I've been growing lemons for several years now. Mostly Meyer lemons, but this year I also harvested Etrog and Ponderosa lemons. The small lemon is about the size you'll find in grocery stores, the next size up is the baseball sized Meyer lemon. The Ponderosa lemon is soft ball sized. And, just look at the football sized Etrog. Hard to believe isn't it.

So, now you know what I'll be doing New Year's Eve. Juicing lemons. I've run out of things to do with them. Curds, strudels, limoncello and juice... Last year, I tried preserving them like they do in Morocco, but I never did use them. Ditto, the limoncello tastes good if you are a heavy drinker as it is about 1000 proof and will grow hair on your chest. And, I still have juice in the freezer from last year. Wish I could share them with all of you.

Felted Dogs

Here is a last minute gift idea for those of you (like me) that are still looking for gifts. ANTHROPOLIGIE has these little felted dog ornaments. I watched this season of MAN SHOPS GLOBE, a show on the Sundance channel, that follows the head buyer for ANTHROPOLIGIE around the world looking for the unique. An artist in Ireland makes felted dogs (larger) and they auctioned off some for charity, that went for thousands. Dog lover that I am, I had to get these. Of course, I have to keep them, so I am still shopping...

MERRY CHRISTMAS TO ALL

To all my new and old friends, I wish you a very merry Christmas holiday season. I haven't been in the loop lately, and like many of you, I'm tap dancing just as fast as I can. I don't have much time, so I'm re-posting this picture of my oft requested peanut butter balls. These chocolaty goodness morsels will melt in your mouth. The best part, they require no cooking. Yes, even the kitchenophobics will be able to make these. Type in peanut butter truffles in the upper left hand corner and get the recipe. As your friends and family gather together another year, give them some of these. They'll love you for it. And again, have a blessed time with your loved ones this season.

Christmas Sugar Cookies

I've been sick. But, I am better. I didn't even feel like going near the computer. I am so behind on Christmas preparations, I probably won't get everything done this year. My priority is to get all the gifts purchased and wrapped. So, I will give you the gift of the recipe for these sugar cookies. I love re-using old posts.
My children and I used to ice sugar cookies for every holiday and woefully, I just about burned them out. I still have a little granddaughter and grandson to pass on the tradition to. I made these for a tea room for a year or so and that was too much as they take a lot of time when you are making them a hundred at a time. Nonetheless, I have quite a following and still get many requests for these - which I refuse. We used to make great works of art out of them even using paint brushes. These look like hell, but I just wasn't in the zone today, not to mention I burned an entire batch while trying to upload pics to this blog. Oh well, my sweet little grand babies enjoyed one.


Sugar Cookies


2 cups sugar
2 eggs
1 cup butter
1 cup shortening
4 TBS. milk (I use half and half)
2 tsp. vanilla
1 tsp. salt
5 cups flour


Combine butter and shortening. Add the sugar and cream until well mixed. Next, add eggs, milk and vanilla. With a hand-held mixer, mix until all ingredients are combined. Add flour and salt and mix. Dough will be fairly stiff but sticky. Roll out dough on a heavily floured surface. Cut out designs with desired cookie cutters and transfer to an ungreased cookie sheet with sides. Bake at 350 degrees for 12 - 15 minutes (depending on how thick and large your cookies are). Continue to roll and cut out designs until all the dough is gone.
Tip: the secret to my success in baking is that I always slightly undercook my baked goods. These cookies will melt in your mouth. Also, I roll them out to about 1/4 inch thickness. I guarantee you will get raves for these.


Sugar Cookie Icing:
In a bowl, combine 2 tablespoons butter with a bag of confectioners sugar. Add enough cream to get a spreadable consistency. You can use any method you want for application. In our family, we use butter knives and toothpicks. If you want to make different colors of icing, split the batch into smaller bowls and add a few drops of food coloring to each bowl. If icing starts to become too thick, add a few drops of cream to thin. You can also use the various icing implements and flood the cookies etc. Also, you can use meringue powder if you want a stiffer icing. Royal icing works well too. These really aren't difficult to make just time consuming.




As an aside, I must tell you you can make your own cookie cutters. I used to make large cookies and couldn't find large cookie cutters. You can go to the hardware store and buy galvanized tin and/or copper and a pair of aviation snips that will cut out the strips to form cutters into whatever shape you can imagine.

Merry Christmas, every one...