It's the Summer...

And I'm not in Italy so I'm not getting gelato...

When I get back home I need to pack up the ice cream maker because it's coming with me to Ohio. I've been wanting to experiment with some different flavors for a while but just haven't gotten the chance.

1.) Caramel with caramel swirl.
2.) Cinnamon because, hey, who doesn't love cinnamon?
3.) Bacon and Maple. yes, definitely yes.
4.) I need to remake this green tea and honey ice cream I used to make... AMAZING

What I Do On My Days Off

Go to the local boulangerie and send my blood sugar into the upper atmosphere. Here is an eclair and something made from two cream puffs and filled with the same filling... basically two eclairs, one tall and the other long, heh.

Seriously, I need to make pate chaux when I get home. Oh, and learn how to make a nice solid pastry cream. It's so versatile... in tarts with fruit, flavored with chocolate, vanilla or caramel (or basically anything at all). Oh the plans that come to my mind...

Another Update.

The food here may kill me. I mean, yeah I'm in France, but it's nothing more than summer camp food.

Weird, French summer camp food.

Blech.

Like cold canned vegetables eaten with mayonaise. Or weird animal that I swear had to be rabbit. Or strange little white root vegetable that was not a turnip or parsnip.

Occasionally we're fortunate enough to have something pretty delicious for dessert like eclairs or cream puffs, for example. These delightful treats made me realize how much I need to make some pate chaux when I get home. Either for dessert or with cheese and herps for something savory, I must perfect this really simple pastry dough.

Also, if I hadn't mentioned it, I'm going to start making my own bread. I figure if I want to eat it, I had better learn how to make it. I'd like to work up to a heart french loaf studded with kalmata olives and feta cheese.

More thoughts to come later...

A Very Long Disengagement

Various food related notes to myself:

Must make something involving pears and chocolate and fortified wine or pear brandy.

I want to start making my own bread when I get back home. Good, solid french bread. After all, why not?

Baked Alaska? yes, definitely yes.

Practicing the art of French pastry? Fruit tarts with almonds? yes, definitely yes :-)

-Currently in Aze, France at summer camp. I'll be here for at least 2 1/2 more weeks. I'm enjoying it for sure, but the food is cafeteria style and quality. Even the bread is rubbish. And we had dougnuts for dessert last night?! wtf?