sharing what's next

After 5 years and 130 blog posts I'm saying good-bye to 5 foot gourmet.  Life is an ever changing ebb and flow and this blog is just one those chapters that is now closed.  Since back in October when I left a full time position in retail, I have spent many an hour praying and seeking the Lord with what is next. There have been several moments over the last few months of saying "Here I am, send me" similar to Isaiah (Isaiah 6:8) although without the intense heaven scene. At my core, I desire to serve God and to give Him pleasure.  I desire to bear fruit that lasts and to not have any regrets over wasted time. As best as I can figure I feel like my gift set is smack dab in the center of people and food all wrapped up in faith, like a cozy warm blanket. 

Sharing life and food around the table is where bonds are strengthened and where we are nourished not only physically but emotionally as well.  I am passionate about what kinds of things can happen around the table. It is an opportunity to serve one another with what we have made with our hands. A chance to connect and engage, to slow down and really pay attention to those that are right in front of us.  Were the electronic devices are set aside and distractions are quieted(unless you have little ones..and then that's just a season)

So with 5 foot closed, I would like to introduce you to A Shared Table. This new format is an opportunity for me to share more specifically about my passion.  I'm excited to see where God will take it, I have given it to Him to do as He desires.

This is an excerpt from a book I recently read called "Your beautiful purpose-discovering and enjoying what God can do through you" by Susie Larsen.  It spoke to me, I hope it speaks to you too!

"Sometimes it feels like waiting, training and discipline all seem like a waste of time.  It takes maturity and humility to wait on God and His timing.  The process strengthens and prepares us to last long and finish strong.  When the dream seems far off and my flaws and foibles cloud my view, it's the perfect time to be still and know that He is God (Ps. 46:10) God knows how to speak to us in a way we'll understand.  He knows what's in us that will hurt us later if we're not rid of it.  He's so protective of us, so loving toward us that He'll never send us out unprepared.

If you are waiting, not-yet season, slow down and let the Lord speak to you in this place.  And when He does speak, do not harden your heart.  When he addresses a weakness in your life, don't shrug it off like it's nothing, because it's something. And when He points out an area of inconsistency in your life, don't crumble in despair like your nothing, because your definitely something! He disciplines those He loves.  He invests in you because He intends to use you greatly."

~Shannon

"Those who look to Him are radiant, their faces are never covered with shame" Ps.34:5

success & fried chicken

Today marks the 1 week anniversary for me leaving my job...and it's been great!  I think my husband is loving it as well because we are able spend more time together and of course, I have more time to cook.  When I asked him if there was something special he'd like me to fix, the first thing out of his mouth was fried chicken.  Who doesn't love fried chicken? but frankly, I don't make it very often only because we would most likely need to be removed from our home by crane if I did.

I have been trying over the past few years to come up with the "perfect" fried chicken and I think I finally came up with a winner.  It is an amalgamation of a few different recipes and techniques.  The result is the most tender, moist, juicy meat with an incredibly crunchy, flavorful exterior.  And for me, the finisher is a drizzle of a spicy honey.  It is amazing!

As I've been home, trying to figure out next steps I've been reading a book called Visioneering by Andy Stanley.  It has been really inspirational and challenging.  Kind of like getting a new prescription for my outdated glasses, allowing me to see with greater clarity the God-given vision for my future

Here are a few excerpts I have been mulling over this week. Hopefully they will inspire you as well.

God is using your circumstances to prepare you to accomplish his vision for your life. Your present circumstances are part of the vision. If you are "seeking first" his kingdom where you are, then where you are is where he has positioned you. And he has positioned you there with a purpose in mind. Like Nehemiah, it may be difficult for you to make the connection at this point. But in time, it will come together.  It always does.

One of the things that makes this stage in the development of a vision so difficult is our confusion regarding success. There is a tendency to confuse success with the rewards of success.  If you are where God wants you, fulfilling the responsibilities he has given you, you are successful. Granted, you may not be seeing or experiencing the rewards of your success.  But you are successful nonetheless.

Success is remaining faithful to the process God has laid out for you.  Certainly there are significant and enjoyable mile makers along the way.  But success is not the mile marker. Success is not the raise, promotion, recognition, Christian home, or wonderful children.  Those are simply enjoyable mile makers along the way.Success is staying faithful to the process that contributed to those things becoming reality. Unfortunately, we often don't consider ourselves successful until we experience the rewards.

When was Nehemiah successful? I know when he felt like a success.  The day he laid the last brick on the wall.  That was one of the most exhilarating days of his life.  But Nehemiah was successful long before then.

He was successful the day he embraced the vision God laid on his heart.  Why? Because he was faithful to what God had called him to do that particular day.  He was successful the night he laid in bed and developed a mental inventory of what it would take to rebuild the gates.  Why? because he did everything he could do to advance the vision God had given him.  He was successful the morning he asked God to grant him favor before the king. He was successful before the king granted his request. Why? because he was doing all he knew to do.

You are a success every day you get up and show up for duty.  Everyday of faithfulness where you are with what you have is a successful day. Rewarding? Maybe. Successful? Absolutely.  You are as successful now as you will be the day you see your vision materialize.  Others may not recognize your success until then. But that does nothing to diminish the significance of what was taking place along the way.

So, even though I'm still processing what God's vision is for me.  I'm thrilled to have a small measure of "success" with regards to the fried chicken.

It's good to celebrate even the small victories!

S

Twice Fried Chicken with Spicy Honey Drizzle

For the brine:

1/2 cup salt,

1/3 cup sugar

2 tablespoons fennel seed

2 tablespoons coriander seed

1 teaspoon crushed red pepper flakes

3 bay leaves

1 onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

4 cloves garlic smashed

4  quarts cold water

One 4-to 5-pound chicken, cut into 12 pieces (2 breasts, halved, 2 legs, 2 thighs, 2 wings

To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the chicken pieces in the brine and refrigerate overnight. The next day remove the chicken from the brine, discarding the brine.  Rinse the chicken and pat dry.

Prepare the dredge:

3 cups all purpose flour

4 Tbsp. cornstarch

2 tablespoons seafood seasoning, such as Old Bay

1 tablespoon ground coriander

1 teaspoon chipotle powder

1 teaspoon smoked paprika

Kosher salt

2 cups buttermilk

3 tablespoons honey

3 tablespoons Sriracha

Lard, for frying (this makes a huge difference in the texture, but another type of oil can be used as well)

In a shallow dish, combine the flour, cornstarch, seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Get your dredging station set up with the flour mixture and the buttermilk in another dish.

In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.

In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F.

When the lard is up to temperature begin dredging the chicken pieces.  Start with the dry mixture, then the buttermilk and then back into the dry.  Set the dredged pieces on a sheet pan until all are coated.  I try to keep one hand dry and use the other hand for the wet to keep things a little under control.

Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)

Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.

waiting

Isaiah 30:18-21

"Yet the Lord longs to be gracious to you; He rises to show you compassion. For the Lord is a God of justice. Blessed are all who wait for Him.

O people of Zion, who live in Jerusalem, you will weep no more. How gracious He will be when you cry for help. As soon as He hears, He will answer you. Although the Lord gives you the bread of adversity and the water of affliction, your teachers will be hidden no more; with your own eyes you will see them.  Whether you turn to the right or to the left, your ears will hear a voice behind you saying, "This is the way; walk in it."

Waiting is not easy for me. it doesn't seem productive. But God's word tells us we are "blessed" when we wait for Him.  Now,  more than ever I know I need to be patient and give myself time to pray, study, and journal. 

If there is anyone out there who has been reading this blog, you probably know I've been MIA for sometime now.  For the past couple years I have been (by choice) totally immersed in a work situation, that now in retrospect looks like it was a hamster wheel.  And I was the hamster.

Thankfully, I am out of the cage that I willingly kept myself in, and am out in open space.  A little frightening actually.  But also, relieved and kind of excited about my next adventure.  I just know I don't want another cage and wheel scenario.

I love that part of the verse that talks about the voice behind giving step by step direction.  This in some ways does imply movement.  There is no point in giving direction if your just standing still. How I picture this verse is being blind folded and starting to walk.  But being incredibly attentive in listening for His voice. The Lord won't let us walk into danger, but we do have to trust Him, and believe Him at His word, that He will give the necessary direction when needed.   

This waiting period sort of reminds me of artisan bread baking.  To start baking artisan bread you first need a culture.  That involves mixing some flour and water together and letting it just sit for a few days or up to a week to get some life going.  Once you see some activity you start feeding it fresh flour and water everyday. Taking out most of the mixture, leaving a little behind.Then it can properly process the new addition. Once there is a consistent pattern of a rise and fall each day, it is ready to be used as the leaven, that gives the bread it's signature volume.

I think I'm in that "culture" stage of development.  I need to be seeking the Lord and being quiet enough that I can hear His voice saying "This is the way; walk in it."

I'm excited to see where this next adventure might take me.

S

P.S.

I did start a culture today.  So hopefully some beautiful, crusty, delicious loaves are in my near future.

pantry staples ~ olive oil

I couldn’t cook without olive oil.  It is probably the single most important ingredient I use in my kitchen. It enhances the flavors of nearly all of my vegetable dishes and salads as well as soups, and even drizzled over pasta or fish.

Butter has its place in my cooking-lending richness and velvety smoothness to dishes, but more often than not I will reach for a bottle of olive oil that is always close at hand.  It is of course better for you than butter, but as always taste to me is the most important thing, and there isn’t quite anything as lovely as a rich, fruity olive oil.

The first oils are extracted purely by cold press where neither heat nor chemicals are used in the extraction process; the oil is then allowed to settle and then filtered. Extra virgin olive oil is obtained from the first pressing of the olives.  It can be robust with a round rich nutty or even grassy taste.  Other varieties can be fruity, buttery or even spicy with a distinctive lingering peppery finish.  Different varieties have their own unique flavor.  The color can range from deep murky olive green to pale and golden and every shade in between.  The price can also range from modest to extremely expensive. 

I usually have two grades on hand; a less expensive, neutral flavored olive oil for cooking and I tend to save the best extra virgin olive oil for dishes that I feel showcase the virtues of a full flavored oil.

It’s good to try different olive oils to find those you like and fit within your budget.  Look for labels indicating that the oil has been bottled on the estate on which the olives have been grown, hand-picked and pressed.  This is usually a sign of a superior quality.  

Although a good quality olive oil is expensive compared to other ingredients, there’s no comparing how it transforms the simplest foods.

Finally, olive oil should be treated with respect and care.  It does not respond well to heat, light or when exposed to air all of which will cause it to oxidize.

Here are some of my favorite Olive Oils:

Olio Novello Olive Oil

Distinguished by its cloudy golden hue with a distinctive green tint, this “new” olive oil is cold-pressed from the first olives of the season. From the Lucero family, producers of olive oil for three generations, the unfiltered blend of 100% California-grown, hand-harvested Servillano, Mission and Manzanillo olives yields an oil rich and robust in flavor with a medium pungency. The finish is big and fruity with hints of apple and grass.

Ravida Organic Extra Virgin Olive Oil

This award-winning certified organic extra-virgin olive oil is produced by the Ravida family on their estate in Menfi, Sicily, from 300-year-old wild olive trees. Pressed within eight hours of hand picking, the distinctive blend of Sicilian olives brims with the flavor and aroma of green grass, tomato and almonds.  It is cold-pressed from a blend of Cerasuola, Biancolilla and Nocellara olives hand harvested from 300-year-old groves.The unfiltered oil bursts with intense, fruity aromas and flavors of green grass, tomato and almonds.

Marques De Griñon Extra Virgin Olive Oil

 

This world-renowned olive oil represents the very finest that Spain has to offer. Exhibiting an intensely fresh aroma and complex fruity flavor, it hails from Dominio de Valdepusa, a family estate near Toledo dating back to the medieval 13th century. Led by pioneering winemaker Carlos Falcó, the estate crafts exceptional wines and olive oils using innovative technology.  Marqués de Griñón Capilla del Fraile is a 100% estate-bottled extra-virgin olive oil from the Montes de Toledo region of Spain.  It is cold-pressed from a blend of three olives -  Arbequina, Picual and Manzilla within two hours of hand harvesting.  Gleaming golden hue with very light grass-green tones.  The aromas are exceptionally vivid and intense with reminiscences of green tomatoes, freshly mown grass, artichokes and green almonds.  Smooth, fruity, complex flavor reveals a persistent finish dominated by a pleasant spiciness.

~Shannon

ingredients & the pantry

To become a cook you only need a few essentials:  an appetite, some ingredients, a kitchen to work in, a few tools and a little inspiration.  The desire to eat good food is the motivation to become a good cook.  By taking pleasure in the process of thinking about food, imagining how it might taste, the flavors and textures you want to achieve, reading books and recipes are a great start.

You do have to spend time in the kitchen before your own ideas come easily, when cooking becomes instinctive.  Ideas on what to cook come from a thought process and from practice.  One of the best places to start is with ingredients; they have always been my best source of inspiration.

First and foremost you have to have something to cook.  One of the best places to look for the freshest most seasonal ingredients is from the farmers’ markets or markets that sell organic and locally grown foods.  Go to the market with an open mind before you decide what to cook, see what’s there.  Be open to what’s available.  I have learned a lot from talking with the farmer’s and those working there.  Ask questions like what variety is this?  How was it grown? How do you cook it?  How long is it in season?

When it’s not possible to frequent the farmers’ market and the supermarket is the only option, stick to the periphery of the store, where the fresh, unprocessed food is usually found and avoid the aisles upon aisles of processed food.

Ingredients for stocking a pantry I believe should vary with the season.  For the winter pantry items such as:

Olive oil

Vinegars

Salt

Black peppercorns

spices

Dried and canned beans: cannellini, chickpeas, black, pinto

French green and brown lentils

Arborio and basmati rice

Faro

Quinoa

Assorted pasta

Couscous

Polenta

Dried mushrooms

Dried chilies

Canned whole San Marzano tomatoes

Anchovies

capers

Imported oil-packed tuna 

Flours

Baking Powder and baking soda

Good chocolate

Vanilla

Wine

If your pantry is stocked with these ingredients, you can be secure in the knowledge that no matter what time it is, and no matter who shows up hungry on your doorstep, there will always be something to eat.

~Shannon

starting from scratch

With the New Year upon us and all those resolutions listed out like a giant “To-Do” list, I thought that the idea of simplifying our lives in other areas could be helpful.  Living more simply, but doing it well. 

 

This will be the first in a series on starting from scratch, a review on the basics of simple food.  We’ll cover things like how to choose fresh ingredients,  stock a pantry and how to decide what to cook.  There will be a focus on essential cooking techniques learning the whys and wherefores and simple model recipes.  By learning some fundamental techniques by heart you then are free to enjoy the sheer pleasure of preparing and sharing simple food with your friends and family. Other topics covered will be how to eat seasonally, shop at farmers’ markets, and even plant a garden.  

I’m convinced that the underlying principles of good cooking are the same everywhere.  These principles have less to do with recipes and techniques than they do with gathering good ingredients, which is the essence of good cooking.

The foundation of this idea on getting back to basics is for us to bring the family back to the table.  Where we can share life and reconnect.  This to me is a huge part of what life is all about.   The idea of simplifying what seems to be an increasingly complicated concept I believe will be a breath of fresh air.  Living life simply and beautifully isn't a new idea, but it is one that deserves to be welcomed back home with open arms.

shannon

drinking chocolate and the new year

So many creative pursuits demand a period of solitude for the germination of projects-writing, music-making, painting.  It is in these moments of quiet, where creativity seems to take flight.  For me it can be in the middle of the night, during a run or even snuggled under a blanket on the sofa with a cup of cocoa in hand.  

These times are few and far between for me and I would imagine for most of us.  But when they arrive they are like an old friend whose face brings satisfying warmth from deep within.  Sometimes these moments of inspiration might not lead necessarily to a great work per se, maybe a new approach in business, a recipe or even dare I say…resolutions.

 

At this stage of my life, I’ve decided to approach resolutions as lists of To-Do’s and Not To-Do’s; this seems much more palatable and less constraining than resolutions.  Truth be told, I’m afraid of resolutions.  Afraid to fail I suppose.  But lists on the other hand suggest an in-progress approach. I feel that if I am moving in the right direction, there is hope and I can be encouraged.  Of course this implies that goals, plans and dreams were the starting point, and the list is a springboard from there.

If you need a little encouragement to get started, may I suggest a delicious cup of a deep, slightly spicy hot chocolate to get those creative juices flowing.  This thick rich chocolate is warm and bittersweet and has a lingering heat from the pepper.  This is the type of thing I crave this time of year-not just the indulgence itself but the experience of consuming it, the slowing down, and the savoring.

So as we are closing the chapter of 2011 and looking forward to a new year, I hope you are inspired to take on some new challenges and maybe even head into uncharted territory with courage and determination.

Happy New Year!

Shannon

Spicy Drinking Chocolate

Serves 1

8 oz. whole milk

5 Tbsp. shaved best quality chocolate (I prefer Valrhona 70%)

A pinch of cayenne

A pinch of cinnamon

Bring milk to the simmer over medium low heat.  Add shaved chocolate and stir until dissolved.  Add cayenne and cinnamon.  Serve in a warm mug. 

remembering...waffles

I've been organizing some photos from a recent trip to Bruges, Belgium. It's like a place taken from out of a storybook, so beautiful.  I think I was looking through the lens of my camera more than not.  Bruges is known as the “Venice of the North” for its medieval monuments, bridges and romantic scenery.  You can experience the city by taking a cruise through the canals, and discover secret gardens, picturesque bridges and wonderfully beautiful still lives.

 

Along the cobblestone streets in Bruges you can stop into anyone of the 49 chocolate boutiques (after all they are the world’s capital of chocolate) 

or indulge in delicious yeast-raised waffles anytime of day sold by street vendors.  Either plain, dipped in chocolate, topped with whipped cream or fruit they are a comfort I enjoyed if not once at least twice a day.

I think some waffles with a little chocolate might be just the ticket today.

Enjoy!

Shannon

  

Waffles with Chocolate 

 

On a cold winter night (or anytime), indulge in this decadent dessert—homemade waffles dipped into rich chocolate.

For the waffles:

3 eggs, separated

1 3/4 cups buttermilk

1/2 cup vegetable oil

1 1/2 tsp. vanilla extract

1 3/4 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 cup sugar

For the chocolate:

1 cup heavy cream

1 lb. chocolate chips

2 to 3 Tbs. flavored liqueur, such as kirsch, amaretto or orange liqueur (optional)

Directions:

To make the waffles, preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions. Preheat an oven to 200°F. 

In a large bowl, whisk the egg yolks, then whisk in the buttermilk, oil and vanilla until blended. In another bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth. 

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites. 

Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat with the remaining batter. 

Meanwhile, make the chocolate fondue: Using the cream, fondue chips and liqueur, prepare the fondue according to the package instructions. Keep warm in a fondue pot. 

Cut the waffles into quarters and serve with the chocolate fondue. Serves 4 to 6.

cookie swap

Home 

Homemade cookies.  Few gifts are as thoughtful or as delicious, and nothing is as much fun to create. 

The holidays are when we make those extra efforts-large and small to bring out the best.
  
When it comes to baking and entertaining we turn to traditional and favorite recipes, made with the very finest ingredients.  Pure and intense, fresh and flavorful, these key ingredients are what make our efforts a delicious success in the kitchen.
  
This recipe is a home run for chocolate lovers, only the best Double-Dutch Cocoa (such a Perngotti or Valrhona) plus the addition of espresso powder makes this cookie a rich indulgence. 

Join in with us on our holiday cookie swap.  Share your favorite family holiday cookie recipe, post a picture or a link so we can all enjoy something new and tasty!

So here it is, one of my favorite chocolate cookie recipes. Talk about in your face, these Double-Dark Chocolate Mocha Drops are spiked with espresso, and loaded with chips. Let’s go!

Enjoy!

Shannon

  

Double-Dark Mocha Drops

1/2 cup melted butter

1/3 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon espresso powder

1 large egg

1 teaspoon vanilla

1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa

1 1/4 cups All purpose flour

2 cups chips: cappuccino, cinnamon, chocolate, or a mixture

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

Combine the melted butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.

Beat until the mixture is smooth.

Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK.  Beat in the cocoa. Add the flour, beating slowly to combine. Add the chips, mixing until they're well-distributed.

Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.

Bake the cookies for 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.  Allow the cookies to cool right on the baking sheet.

makes about 4 dozen

Paris, part 2

    

  After having our espresso and croissant at a local café near our hotel, my daughter and I discussed our plans for the day and knew that our first stop had to be the open-air green market in the 7ème Arrondissement at the lovely Marché Saxe-Breteuil, only a couple of minutes walk away. 

              There are no fewer than eighty greenmarkets in Paris, the vast majority of them are open-air markets (marchés volants, or roving markets) that operate two or three days a week, most of often in the morning. 

              But the Marché Saxe-Breteuil has to be one of the most appealing outdoor food markets in Paris.  Set in an upscale residential neighborhood, the market is shaded by two rows of sycamore trees and the tall light poles with modern fixtures provide a bit of architectural glamour.  The Eiffel tower is in view which adds to the pleasure. 

              On this particular morning, Paris was awakened by sunshine flooding down through the canopy of trees giving the whole market a golden glow.

           As we negotiated our way from stall to stall I was overwhelmed by the mind-numbing assortment of produce

 cheese, bread, meat, and seafood 

            

            not to mention the household goods. Personal clothing is abundant, flowers, toys, purses, wallets, and other leather goods known as maroquinerie (because they come from Morocco) are displayed as well as oriental carpets, fine lace tablecloths and quilts. 

But of course for me, it was the food that captivated my attention, it was a sensory awakening.  I felt a kind of camaraderie as I strolled from stall to stall watching the Parisians discussing with the vendors specific nuances of the what seemed like dozens upon dozens of artisanal cheeses displayed, sampling a little of this and a little of that. 

            I couldn’t believe the abundance of oysters piled high in baskets down a long table.  There were plat or flat, and curved/crenellated types.  They are numbered 1 through 5 to distinguish the largest (#1) from the smallest #5).  A dozen #3’s will set you back as much as a dozen euros in a restaurant, though much less in the open-air market.  The vendor seemed to be explaining the fine points of differences among fines de claires, speciales, and belons all from Marennes and Oléron on the Atlantic coast.

               There are multiple charcuterie stands with sausages, prosciutto, even pig snouts, which attest to the French genius for finding culinary use for every part of the beast.  In an adjacent stall, half a dozen varieties of mushrooms are laid out along with all the glorious greens: crinkly spinach, crisp peppery cresson and my favorite frisée.

              Paris is a city over flowing with wonderful ingredients to cook with. If you are truly in love with food, you can be assured you will be in love with Paris.  And if you are in love for beauty that runs deep through all genres, Paris will happily take you by the hand and accommodate you.

jouir de,

shannon