Sep. 27th, 2004

gfrancie: (betty crocker)
I am almost finished taking care of the laundry. I put away everything in my suitcase and I have been up for several hours.
Who says jet-lag isn't fun? I accomplish so much when I sleep funny hours.
I made up a quick list of the restaurants we went to in Paris. I will write about those over the next week. They range in price from dirt-cheap (well as close as you can get in an expensive city) to posh-posh. As I mentioned I even went to a grocery store (to pick up milk and bread on a sunday morning) and I admit the only way I got through that on my own was to wander around the store with a basket and watch what everyone else was doing. I even lurked near the check-out counter a bit to see what the ritual was for that experience. I was so impressed with myself. I found everything I needed. The shop was absolutely tiny compared to most American grocery stores but like Paris everything is very dense but well-organized. I also noticed with certain products there were maybe....five or six choices vs. the American grocery store option of 15 choices for a one product. I suppose that is how they are able to be in such a small space.
I paid for my items and bagged the groceries myself. (I carefully watched for that so I didn't stand there like a twit waiting for someone else to do it)
I think what made me laugh a bit was the choice in cheese and cuts of meat in the store. They had things in there that I am used to seeing at the market where things are more separated like Rue Cler.
I really wanted to see all sorts of aspects of food and the retail end in France. I managed to shop in a French grocery store and at open markets. I cooked in Paris, I ate in all sorts of restaurants (though I didn't eat much in the way of ethnic food there and I think I want to explore that a little more next time) and I even put together a picnic.
Now to go out into the countryside sometime and maybe slaughter an animal and prepare something like blood sausage.
I am continually fascinated by the processes and steps that go into producing food. Especially in other countries. Things that seem unhygienic and scary in one culture is perfectly normal and expected in another.

There is one thing I have noticed in things I have read and food I have eaten. In nearly every single culture there is a variation on dough (usually a sort of bun-like thing) filled with meat or vegetables.
There are variations in preparations and the look of the end product but in the end it is all the same.
The original to-go food.
piroshkis, hombows, and pasties.
Brilliant!
It is the universal need to have something somewhat tidy and can be taken with you as you are working I suppose.

Eating in Paris did give me some fresh inspiration for cooking. Periodically I need that. I fall into slumps or I become dis-satisfied with what I am creating and hate even looking in the direction of the kitchen.
It is fall and time to think about things like squash.
Maybe a pumpkin ravioli.
gfrancie: (cocktail)
I went out for a bit today because it was sunny and my Mother told me that if one is a tad jet-lagged a good bit of sun helps things. (which it did) I stopped in at work to say hello and show off the purty ring (I promise pictures soon but I am having it resized) and find out the news.
Good lord I go away for two weeks on holiday and things get interesting.
-Most of the girls in the cafe have left. They hate hate hate their new manager. (he is a bit of a wanker)
-My capricious store manager who treats me very nicely (which like I have said on many occasion scares me) but treats many of my co-workers like bastard step-children has announced that she is "resigning to spend more time with her kids".
Hrm. Goodness.
Oh and right now two of my favorite co-workers are waiting to catch another manager who has been ordering 200 books at a time, buying them with his discount, making them tax-free and shipping them through B&N (for wicked cheap) and selling the books on the internet. Essentially he is getting a cut-rate deal on books. They are waiting for him to do it again, make a note of it and talk to a someone way high up about it. This manager is also a wanker.
It seems as of late all my co-workers are taking matters into their own hands and are doing their best to get rid of the difficult bosses through any means possible.
I think next on the list is Margaret Thatcher who is proving to lack any interpersonal skills. I suspect she is taking the Adolf Eichmann approach of things. Being as numbingly corporate and impersonal as possible and wreaking a sort of havoc that leaves people in fear and deeply upset.
Well done Maggie...well done.

Oh I also saw when I have my review. Blah. I am having to do that with Magda Goebbels. My faithful readers can probably sense the joy and thrill I am feeling at this time.
After all of that wonderful wonderful news I went out and bought a bottle of wine, some pate, some bananas, anchovies, basil, chevre and chanterelles.
I came home and ate a biscuit and tried to think of the good.
gfrancie: (thurber)
Nothing calms me like Arthur Rubinstein. *takes a deep breath*

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