Wednesday, August 22, 2018



I miss Michel. He's been dead now over a month and all I want to do is cook. Sleep and cook.

I can't find a decent plum to save my life this summer here in California. How can boys and girls comprehend the sweet lusciousness of a beautiful plum if all that surrounds them are these hard balls of blah?

I tried a thick plum sauce. Michel I think would be pleased. Over a good faisselle, Michel would be so pleased.

(what I did with the plum quantity I had on hand)
900 grams plums, plus one set aside - washed well.
150 - 170 grams turbinado sugar (depends on the plum)
3 fluid ounces water
juice from one lemon

1. Split plums in half, remove pits, keep them and count them! Do not peel. Cut into small-ish pieces. Place everything in a 3-6-quart nonreactive saucepan.

2. Add the water, sugar and lemon juice. Low heat and cook until fruit is very soft, about 20 - 30 min. Remove from heat, add a tiny splash of brandy/b&b/whatever. Let cool.

3. Remove seeds. Add the extra plum cut into small pieces. Purée plums and liquid in a food mill.

2. Return puréed plums to very low heat, stirring frequently to prevent scorching, until thick enough to liking; between 10 - 30 minutes. Depends how thick you want it to become when cool.

Remove from heat and let cool completely.

Saturday, June 16, 2018


It's just June in California, and already huge zucchini are being left on my doorstep.  

6 muffins

3/4 cup whole wheat
1/4 cup flax meal
1tsp baking powder
1/4 tsp baking soda
1/8 tsp or good pinch
1/4 tsp good allspice

1/4 cup nice strong honey
scant 1/4 tsp maple extract (very strong stuff)
1 large egg
1/4 cup canola or light oil
some zests from a lemon
9.5 - 10 oz (270-275gm) the whole zucchini quickly pulse-chopped in Cuisinart (keep liquid)

(if you want: small handful walnuts, toasted, finely chopped or/and some currents)

In a sieve over a med bowl, add first six ingredients. Put aside.
In the mixing bowl, mix the egg, oil, extract, honey and Cuisinart-ed zucchini (easier to measure honey if you measure the oil first).

Sift dry ingredients into the med bowl. If using currants/walnuts add them now to the sifted mixture.
Pour dry bowl stuff into the wet bowl stuff. Fold well with spatula.
Put aside while prepping pan and oven (give the baking powder time to start working).

Preheat oven to 350 degrees convection, a 'little higher if not convection. Butter well a 6 muffin tin, including top of pan. When oven heated to right temperature, fill tin completely full to top with batter. Put in oven.

350F, 20-25 minutes, until lightly browned and pick comes out clean. Cool in pan @ 10 minutes.

Saturday, December 10, 2016


Velouté aux châtaignes et au lard
toujours y'a des conneries avec des recettes dans Saveurs 
(Spécial fête hors séries no26 hiver 2016)
dec. 2016
-3C. chez lidl, marché de noël, promenade en Allemagne,apéro avec des amies. la soupe elle nous attends ce soir.

50-70 cl de bouillon de volaille, selon la consistance souhaitée (mois de bouillon plus d'eau chaud)
1 bocal de 400 g de châtaignes au naturel (420 g marque Carrefour dans une bouteille pellées au feu)
40 g de noisettes entiers
20 g environs de beurre
10 cl de crème liquide (plus - jusqu’à 25 cl)
8 tranches fines de poitrine fumée
1 petit oignon (moitié d'un très petit. si plus on a le goût d'oignon et pas du châtaigne)
1 brin de persil plat (ou cerfeuil or curly parsley)

Pelez l'oignon et hachez-le. Faites le revenir sans coloration dans le beurre pendant 4-5 min. Ajoutez les châtaignes puis versez le bouillon. Faites cuire à petits bouillons pendant 20 min. Mixez avec la crème et ajustez l'assaisonnement. 

Faites dorer les tranches de poitrine fumée et les noisettes sur 2 plaques différentes pendant 10-15 min. dans le four à 180C.

Retirez les peaux des noisettes en les frottant dans un torchon puis hachez-les. Ciselez le persil.

Servez le velouté avec la poitrine fumée croustillante et les noisettes hachées. Parsemez d'un peu de persil, poivrez et ajoutez éventuellement un filet d'huile de noix (si vous voulez…)

The instructions for these recipes on Pedaler, they probably make sense only to me. Ask if you have questions.


Gratin d'endive avec du jambon cuit 
(sans béchamel)'s my mother who made this when I was a child, then my wife, now me. And now you, ... my wife. (...Michel)

déc. 2016. 
Il faisait froid, froid, froid dehors avec du brouillard. Les luminaires de noël étaient très lumineuse.

4 belles endives
170 grammes de fromage râpé du--comté est mieux, mais on peut se servir de gruyère, du emmental…
4 tranches du jambon
qq. noisettes du beurre
qq. filets d'huile d'olive assez pour cuire les endive dans une poêle

Cuire les endives avec l'huile d'olive dans une poêle doucement, couvert pendant au moins 20-30.min.
Regardez-les chaque 5-10 min., tournez-les sur chaque face. Enlevez les feuilles extérieures s'ils deviennent brûlés.

Préchauffer le four à 200 C,  gradin 2

Quand c'est fini de cuire, laissez-les refroidir (un peu). Enrober-les avec le jambon, mettre dans un plat en pyrex. Saupoudrez-les avec le fromage, un peu de poivre et une pincée du noix de muscade. Parsemez le beurre au dessus.

Cuire pendant 15 min. regardez-les quelque fois pour voir si le fromage est bien gratiné.Servez-les tout de suite, et bon appétit !!! 

The instructions for these recipes on Pedaler, they probably make sense only to me. Ask if you have questions.

Tuesday, June 30, 2015


Quinoa Tabbouleh
I leave for France soon and must clean out my fridge...

juin, 2015
I want to go I want to stay I want to go I want to stay...

2 - 3 bunches curly parsley with small, young leaves, stems removed.
1 small bunch of mint leaves.
Handful of ciboulette.
1 zucchini
1 hot house cucumber
1 – 2 lemons plus some zest.
olive oil

1 cup quinoa
tsp of butter or olive oil
70 – 85 grams sun-dried tomatoes, finely chopped
(I use 1 package Trader Joe’s dried tomatoes)

Peel cucumber, cut in half, scoop out seeds. Clean zucchini,
cut in half, scoop out seeds (if any). Place both, cut sides up on a plate,
sprinkle liberally with salt. Let sit while quinoa cooks.

Cook the quinoa:
In a pot put quinoa, 2 cups water, the butter (or oil).
Bring to boil, then add finely chopped tomatoes, cover and simmer for @20 minutes until almost all the water is absorbed. Remove from heat, fluff with a fork, keep covered and let cool completely.

Rinse and pat dry the cucumber and zucchini, loosely
big-dice. With Cuisinart, chop into small pieces. Place in very large bowl.

Chop finely together in batches, the parsley, the mint
and ciboulette. Place in bowl with other stuff. Add freshly ground pepper @ 7 turns. Add cooled quinoa and tomatoes. Mix well.

Now, this is really by taste and how much/little oil you like in your tabbouleh. 

Lightly salt. Add some zest then add the juice from one lemon and a few filets of olive oil, mix well. Taste, see if it needs more salt or pepper. Let it sit just a few minutes and see if you need more lemon juice and olive oil. Gets better with time in the fridge - lasts me a week of eating.

The instructions in the recipes on Pedaler, they probably make sense only to me. Ask if you have questions.

Friday, April 20, 2012


A large brown envelope arrives in the mail. Inside are 10 campaign flyers, perhaps an updated voting card and 10 thin slips of paper about the size of an index card. Each carries the name of a presidential candidate.

On Sunday, with your paper names in hand, you go to the local bureaux de vote. You take one last glimpse of all the candidates' faces plastered on the wall before you walk inside, take a small blue empty envelope, enter an 'isoloire', choose a paper name and place it in the envelope. Then you seal it, slip it in the transparent 'urne justement', have your voting card stamped and voila, you're done.

Take that, you sad chad.

It's a voting system that sounds somewhat archaic, but damn, it really works.

Saturday, March 17, 2012


In 1926, the Société Centrale Canine (SCC) decided that all dogs registered in the Livre des Origines (LOF) and born in the same year would be given a name beginning with the same letter, excluding the letter Z (not too many name choices in French).

Then in 1976, this practice was standardized for all animals and excludes the letters K, Q,W, X and Y, for the same reason as Z. You can add a nickname between the time an animal is identified with the S.C.C. and when he/she is given a birth certificate.

Pretty wild, yeah?

Tuesday, February 7, 2012


Often during winter the skies in Lorraine are grey. When grey skies begin they continue well into March. Grey skies can be lovely for awhile but then the grey…well... makes one feel grey. 

I have learned to appreciate this time of year with its coldness and slowness, but the grey still trips me up. I’m simply not wired for so much grey. 

My body expects light, tons of light and color, all the time. In California, color and light are everything. We wear orange in January and pink in February. Our winter skies are normally a clear, bright blue, and though we need every drop, we become terribly grumpy if it rains for more than 5 days. 

Thursday, January 26, 2012


Beet Hummus
(Based on a recipe by Clotilde Dusoulier)

300 grams beets par-cooked
35-40 grams tahini
1/2 shallot
1 tsp. olive oil
1 tsp. lemon juice
1/2 tsp. ground cumin
1/4 tsp du sel
@ 10 twists of the saveur pepper

Mishn everything in a cusinart at pulse. Tastes better the next day.

Recipes on Pedaler probably only make sense to me. They are here so I don't forget what I did.
If you can comprehend my scratch-notes, yay for you! Ask if you have questions.

Friday, December 16, 2011


I hadn't read closely the description for the exhibition Rothko in Britain. I expected perhaps paintings by Mark Rothko done in Britain or at least from a collection in Britain or maybe painted while eating digestive bickkies in Britain, but the exhibition turned out to be really an exhibition about an exhibition.

There was only one painting present by Rothko, Light Red Over Black (1957) which was shown during Rothko’s first British solo show held at Whitechapel Gallery in 1961.

The exhibition is about this particular exhibition. It displays wonderful photographs, film footage, detailed correspondences between Rothko, galleries and other artists as well as a series of recordings made by visitors to the original 1961 event.

Friday, February 18, 2011


I see, with mindfulness, how good habits can be obtained in a very short period of time. I also see how good habits can be easily sabotaged (by me) in an even shorter period of time.

I'm focusing on how to make good habits so routine in the pattern of daily life that I don't need to even think about them. They are just done, like brushing your teeth.


Saturday, January 1, 2011


My morning walk ended, not in the forest as I had planned, but through a small village just outside the forest, and it was the perfect walk.

I discovered a brook, a grotto with Mary and the dying naked Jesus covered in snow, firecracker remains, a luthier's shop, oh, and I did not fall - not even once.

I say yay.

Sunday, November 28, 2010


I think an artist who is clear on their intent make a stronger artist. I know that sounds stupid and basic, but believe me, there are many artists out there simply throwing up and tagging it art without understanding (or caring) what just took place, which is cool, I guess... just doesn't draw me into their world.

Tuesday, November 2, 2010


Autumn this year in the Lorraine is amazingly sweet. People are all a bit giddy by the sunlight and crisp blue skies we are experiencing.

Me  Like  It

With such an abundance of clear skies lately, many took advantage of the beautiful weather to clean and prep their loved-ones' cemetery plots for the upcoming la Toussaint.

People take scrub brushes, buckets and rags and spend dedicated time spiffing up burial plots of those they love. A dirty cemetery plot on la Toussaint could leave people talking for weeks. 

Thursday, September 2, 2010



Cette page était crée pour Mr. Booger Breath lui-même...SOLAL!! Et lui, seulement peut voir cette page.

Mr. Pas Beau m'a dit que tu aimes les batteries - c'est les drums baby, les drums! Voila ce dessous c'est les drummers fabuleuses:


Anne's Cheese Madeleines

100 grams flour
5 grams levure chimique
50 grams sugar
70 grams butter
2 eggs
120 grams comté rapé
1/2 citron
a pinch of salt ( 2 grams)

Faites together and let settle in the frigo for about 15 minutes. Put in prepared madeleine mold (Anne used silicone). Cook at about 180C for 20 - 25 minutes.

Recipes on Pedaler probably only make sense to me. They are here so I don't forget what I did. If you can comprehend my scratch-notes, yay for you! Ask if you have questions.

Wednesday, August 11, 2010


Living near four borders gets me to and from certain countries in about the same time it takes to get to Santa Monica from Pasadena -- going 65 mph. Being able to say things like "See yah later, off to Germany for tofu!" does keep my spirits up. It's just too wild.

On my way for tofu one day, I decided to go via Luxembourg, to a museum in a city within the city, which has lots of space and an installation by a woman from Korea who lives in New York. After the museum and getting lost on the highway, going towards Brussels, I returned to France via Germany, with my tofu.

What the heck just happened here?

It's called space, babee, space. I played with space which played with my mind and allowed me to experience things and places in such a way that will never take place in space again.


Tuesday, July 27, 2010

Sunday, July 18, 2010


Whole Egg Mayonnaise
When I arrived in France, mayonnaise sans mustard was sometimes difficult to find. I add a bit of  dijon or grain mustard (moutard à l'ancienne), if I wanna feel oh, so french.

1 egg from Madame Lapin's farm
a good pinch to a 1/4 tsp. salt
a good pinch to 1/8 tsp paprika
a gooder pinch to a h. 1/4 tsp of white pepper
a scant 1/2 cup sunflower, colza or grapeseed oil
@ 1 T lemon juice (a squigh from half a lemon)

Everything at room temperature, please. Let the magic begin...

Tuesday, June 22, 2010


Fête de la Musique is a free music festival taking place on the longest day of the year, June 21st. Its purpose is to encourage both amateur and professional musicians to perform on the streets together, and basically everyone have a groovy time. These all night extended music block parties have been going on in France since 1982 and now can be found all over the world, even in Pasadena!

It's a wonderful thing really. Sometimes known to get out of hand, but for the most part, people are there to have a good time.