like holiday

Dear all watchers,

The blog will not be updated during the next two weeks.
We will be back very soon when everything will be in order.
Sorry for the inconvenience, I hope you will be back with us ;)
Have a nice week end

Claire


Chers visiteurs,

Il n'y aura pas de nouveau post sur le blog durant les 2 prochaines semaines. Nous reviendrons bientôt quand tout sera remis dans l'ordre.
Nous sommes navrées pour cet interruption et espérons que vous reviendrez nous voir très bientôt.
Bon week end

Claire

Seine gull

Seagulls on the Austerlitz bridge, Paris 5

Farrier #2

Our farrier working on Ruby's hoof

Farrier #1

Our farrier in action

Souvenir

The Eiffel Tower this summer, when the trees were still green, Paris 7

French gastronomy

Shrimps, crabs, and other seashells, without forgetting the white wine, at a market in Paris

Structures

The Montparnasse train station, Paris 14

Faith

Church in Montmartre, Paris 18

Sacré Coeur

Basilique du Sacré Coeur de Montmartre, Paris 18

Lonely tree

Winter is sad with bad weather and empty tree

Eolian

Eolian water pump

View on Paris

View from the Sacré Coeur, Paris 18

This is my first panorama. Click on it to have the full image.

Film set (could be)

Little street in Montmartre, which looks like the one used for movies, Paris 18

Montmarte

Paintings in Montmartre, Paris 18

Crêpes

Direct from Brittany at the Montparnasse market, Paris 14

Today it is la Chandeleur. This means that we can (must!) eat as many crèpes as we want!
I'll even give you my mom's recipe for this. And if you can flip a crêpe while holding a coin in the other hand, your family is assured of prosperity throughout the coming year.

For the best crêpes, you'll need :

5 Tbsp flour
2 Tbsp sugar
1/2 tsp rhum
1/2 grated vanilla pod
1 pinch cinnamon
1 pinch salt
3 eggs
10cl cream
1 cup milk (25cl)

In a large mixing bowl, whisk together the dry ingredients (from the flour to the salt). Add the eggs, one by one, using a wooden spatula. Gradually add in the milk and cream, beating until smooth.
Heat a lightly buttered pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until you can see some bubbles forming underneath the crêpe. Loosen with a spatula, turn and cook the other side.
Serve hot, with sugar and lemon, or Nutella of course.

Nostalgia

Carousel at the Montparnasse train station, Paris 14