French Cooking
Karrie and I spent Saturday (trying to) master the art of french cooking.
We started grocery shopping at 9am and sat down to dinner at 8:30 pm. We had a total of 3 hours down time and we spent two of those watching Julie & Julia before we even started making dinner.
It was definitely a day of adventures and a day of lessons. We learned that aprons are cute and helpful in the kitchen:
We learned that Genoise cake, while appearing simple...
...is actually a mystery:
We also learned that chocolate, butter and rum...
...makes everything right again:
We learned that browning mushrooms is easy if you don't crowd the pan. And that frozen peas help burned hands feel better:
We learned that a pretty table is nice but sharing the fruits of a hard day's work with friends and family is nicer.
And I learned that while the meal was satisfying, the day itself was more satisfying. We made everything with our own two hands, we made it well (for the most part) and 12 hours later, we were still having fun. I learned that days like that are meant to be savored and enjoyed, much like the meal itself.
And now, all that's left to say is: Bon appetite!
We started grocery shopping at 9am and sat down to dinner at 8:30 pm. We had a total of 3 hours down time and we spent two of those watching Julie & Julia before we even started making dinner.
It was definitely a day of adventures and a day of lessons. We learned that aprons are cute and helpful in the kitchen:
We learned that Genoise cake, while appearing simple...
...is actually a mystery:
We also learned that chocolate, butter and rum...
...makes everything right again:
We learned that browning mushrooms is easy if you don't crowd the pan. And that frozen peas help burned hands feel better:
We learned that a pretty table is nice but sharing the fruits of a hard day's work with friends and family is nicer.
And I learned that while the meal was satisfying, the day itself was more satisfying. We made everything with our own two hands, we made it well (for the most part) and 12 hours later, we were still having fun. I learned that days like that are meant to be savored and enjoyed, much like the meal itself.
And now, all that's left to say is: Bon appetite!