I make Œuefs mimosa.
Two more classes, this morning and then a little party on Friday. Then off to Normandy Monday through Thursday next week. Kids arrive on Friday next week for 8 days. We come home together on Saturday the 14th. It will be very hard to leave. But it will also be good to come home. Both at the same time. A strange feeling.
5 errors on dictée. Not bad. The usual. I was wrong - one last set of homework tonight. Then an hour of work in class tomorrow, and an hour for a little party, then it's over. Did not sleep enough last night 'cause got home late and had to go to class early. Definitely plan a nap this afternoon before the last conférence at 5, « Les peintres de Montparnasse pendant les années follies ». Then homework and cooking my Œufs mimosa.
C'est tout! I'm off to get some groceries, then make lunch, then sleep.
Got some Beaufort cheese instead of comté for a change. From Wikipedia:
Beaufort (French pronunciation: [bo.fɔʁ] is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufort, which is located in the Savoie region of the French Alps.
When I get back from the last conférence I'm going to make my Œufs mimosa. I'm going to try Julia Child's trick for making it easy to peel the hard boiled eggs. I'll let you know how it turns out. Who would have thought there are "tricks" to something as simple as boiling an egg?
Was it passion or stupidity or masochism that made me come to Paris this summer and take this class? Mixture of all three I think. But seriously, if you want to spend 3 months here, you need something other than tourism to keep you busy.
Although 3 months in an apartment in Paris as a home base for seeing much of the rest of Western Europe would not a bad idea at all if you REALLY like tourism. Just get up and get on a train to Barcelona or wherever whenever you feel like it. Better if not over-planned in advance.
Some people have told me that I'm "brave" to have done this but I don't understand what the big deal is doing this on my own. If I were 16 years old, OK, but I'm a grownup. Close to my second childhood maybe, but still a grownup. I was a bit worried about being lonely. But being "alone" and "lonely" are different. It was awfully nice to make a few friends in class that I could hang out with.
Leftovers for lunch. The last of some camembert on toast, and the last of the tuna filets on toast. Tasty. I'm trying to use things up because after this weekend I'll be mostly eating in restaurants.
Unanswerable question for today: Why do greasy cheeseburgers taste so much better when I make them in Paris than when I make them in Chicago? Must be because the meat, cheese and bread are so much better. Oh, and all the extra butter. Oh, and it's Paris.
Julia's trick worked very nicely. The shells peeled off very quickly. 12 hard-boiled eggs tout de suite!
So to summarize, here's the Paul Bocuse / Julia Child recipe for hard-boiled eggs, as interpreted by Jean-Louis.
Remove eggs from refrigerator and let them warm up to room temperature. Place them in a pot of cold water. Put the pot on the stove and bring the water to a boil. Boil the eggs for 8 minutes. Remove immediately from heat and run under cold water. While the water is running and the eggs are cooling put up a second pot of water to boil. When the water is boiling transfer the eggs to the boiling water for just 30 seconds, then remove immediately. Peel carefully and gently.
So simple even a child could do it (a Julia Child).
French translation available for a fee. Probably could also arrange Portuguese, Swedish, Chinese, and Japanese translations, for a translator fee plus an agent fee. Act quickly! This offer is about to expire!
A dozen deviled eggs (Œuef mimosa) for the little party tomorrow. I decided to just make the eggs, not the full salad from Bocuse's cookbook, because the full salad requires plates and silverware, but the eggs you can just eat with your fingers. We're supposed to bring a dish from our home country. I think that deviled eggs counts as an "American" dish. I've sure eaten enough of them at brunches and parties over the years!
As a bonus, I have six hard-boiled egg whites left over for breakfast all weekend. Sliced on toast with a bit of mustard, salt, pepper, and ciboulette. Yum!
Maybe next summer I'll return and take a class at the Cordon Bleue, now that I've mastered egg boiling.