I find it very very hard not to get fat in France.

tarte citron, my favorite.

There’s nothing spectacular about the French paradox. The French people just have incredible will power.

Me? I wanto to eat every pastry in this window. In fact, the french idiom for “window shopping” is lèche-vitrine, or window-licking.

pastry w/ dates, in the Marais

Perhaps the French are better able to pass by a pâtisserie because they’re everywhere, all over Paris and all over France. My access has a potential end date.

How many pastries can one eat in a year?


Ode to Chocolate

Swiss chocolate is the best chocolate. I loaded up when I was in Switzerland last weekend, and I’ve been overloading ever since.  I recommend the brand “Frey” (which happens to be the maiden name of the Swiss mother of two very good friends).

mmmm, Frey chocolate...

Ode to Chocolate

by Barbara Crooker

I hate milk chocolate, don’t want clouds
of cream diluting the dark night sky,
don’t want pralines or raisins, rubble
in this smooth plateau. I like my coffee
black, my beer from Germany, wine
from Burgundy, the darker, the better.
I like my heroes complicated and brooding,
James Dean in oiled leather, leaning
on a motorcycle. You know the color.

Oh, chocolate! From the spice bazaars
of Africa, hulled in mills, beaten,
pressed in bars. The cold slab of a cave’s
interior, when all the stars
have gone to sleep.

Chocolate strolls up to the microphone
and plays jazz at midnight, the low slow
notes of a bass clarinet. Chocolate saunters
down the runway, slouches in quaint
boutiques; its style is je ne sais quoi.
Chocolate stays up late and gambles,
likes roulette. Always bets
on the noir.

French Toast

They really do eat “French toast” in France.

Easy French Toast Recipe

Serves 2


1/2 of a 2 day old baguette

2 eggs

2 cups of milk



1. Whisk eggs in a bowl, pour milk in a different bowl. Heat oil in a frying pan.

2. Cut the baguette into 4 even pieces.  Cut those pieces lengthwise, so each piece is either a top half or bottom half. Soak one or two halves of a baguette in milk for a minute or two, until they are soft all the way through, but not soggy.

3. Dip the milk-soaked baguette in the egg.

4. Put the baguette in the pan, sprinkle with sugar. Fry for about a minute, until lightly browned. Flip over, sprinkle with sugar, and fry again.

5. Repeat and eat.

6. Voila! French Toast!