Cinco de Mayo

We had a BBQ this cinco de Mayo and cooked up fajitas. Here was a fun way to present some veggies using sweet small peppers arround the platter. I liked how this presentation turned out. However, one thing I would change is that I would have another bowl for lettuce so guests would be able to serve themselves salad too. I think this presentation hid that possibility.

Lavender Cosmo

Happy Mother's Day! (to me!) This drink was served to me at Skates on the Bay in Berkeley for my Mother's Day Brunch. It was pretty and tasted good too! Now I need to learn how to make it. My guess is a lavender syrup and vodka. Perhaps some citrus too? Also, the glass was rimmed with sugar and lavender. A very nice touch!

Salade composée II

This Salade composée was presented to me at a restaurant in Toulouse. It has a variety of colorful vegetables including corn, mushrooms, tomatoes, carrots and lettuce. It was topped with an herb vinaigrette. The toast on top has melted goat cheese from this region. It was a light, bright entrance to the meal.

Salade composée

Salade composée is a beautiful way to incorporate different flavors into a quick and healthy meal. This salad has grilled chicken breast, blue cheese, hard-boiled egg, roasted potatoes and cornichons. A vinaigrette is a zingy addition to enhance the flavors of the components of this salad. A blue cheese dressing with some lemon, blue cheese, mayonnaise or oil is also a quick, home-made solution to top one's salad.

Peach Tiramisu

I have my sights set on recreating this dessert named "peach tiramisu." If I am successful I will let you all know. The ingredients and creating should be similar to the traditional tiramisu, but with a twist!

Cheese!

Here is a list of cheeses I know and like. I will put * by the ones I love!

• Beaufort
• Bleu du Haut-Jura, de Gex, de Septmoncel
• Camembert de Normandie*
• Comté*
• Époisses de Bourgogne*
• Mimoulette*
• Mont d'or or Vacherin du Haut-Doubs**
• Morbier
• Pont-l'Évêque*
• Reblochon or Reblochon de Savoie
• Roquefort*
• Tomme de Savoie*
• Coulommiers**
• Port Salut
• Raclette
• Vacherin Mont d'Or**
• Pié d'Angloys**
• Crémeux du Jura**

Back in the States

Bonjour and Hello!
I have not written in awhile because we have just moved our entire lives, household, children...back to California from France. Our year abroad was amazing and taught me a lot about French culture and cuisine. Now, my new adventure is to incorporate what I have learned into an American environment. Already, I am on the search for delicious cheeses and wines. The trick is to not spend an arm and a leg. I will keep you posted!