Paris part deux

Some more pictures of us doing tourist-y things and eating more good food.  One day we went to visit Reid's co-worker out about 40 mintues outside of Paris. His wife owns a fromagerie (cheese shop) and we got to visit the shop, eat a giant cheese plate out of my dreams, followed by a delicious home-cooked meal of roast lamb, carrots, whipped potatoes and strawberries with gruyere whipped cream.  Then we went on a quick hike in the woods by their house.  I wish my French had been better so I could've gotten a description of all the different cheeses a little more detailed than 'goat cheese' or 'cow cheese' or cheese with truffles.

We also spent almost every day eating macarons.  We visited La Duree (our favorite) multiple times and also Piere Herme.  I think I could eat French macarons in Paris all day, everyday. 

In front of Eiffel Tower
Notre Dame again
Pierre Herme macarons
Sacre Coeur
Versailles
Palais Versailes
So many amazing cheeses!
The fromagerie
Store front of the fromagerie

Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is...
Read more

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Image
After many requests from my sister and cousin, I finally documented my mom's vegetarian bun bo chay !  Get ready, this recipe is kind of intense and usually takes 2 days to make.  My mom makes a giant pot of it and the whole family eats it in the span of a day or two.  She freezes the broth for later use (if there is any left over!).  The flavor does enhance each time the broth is reheated, so it's usually better the second day and each subsequent time.  It's so good, I often prefer it to regular bun bo (Spicy Vietnamese Beef Noodle Soup). Bun bo Hue  is a specialty of the central region of Vietnam, where my dad's side is from.  You won't find it as commonly as pho  or bun  (vermicelli bowls) in most Vietnamese restaurants.  This is a soup that is a labor of love and family and spicy-tolerance.  My ong noi  (paternal grandfather) used to make the best bun bo hue !  Now my Aunt Angelique/ Co Be  makes a cleaner, tast...
Read more