The Sweet Life

I just finished "The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City" by David Lebovitz. It is a really fun read and is filled with recipes. David worked a Chez Panisse in California for many years. He has settled in Paris and the book is about his experience living there. I highly recommend it. 


I have added a link to his website on the right sidebar under My Blog List.

New Design; Same Blog

As you will notice, I have changed the design of the blog. Blogger added a lot of new designs so I may play around with them for awhile. I like this one since it had the Eiffel Tower. Tell me what you think.

To Blog or Not to Blog

That is the question. "Oh Hail, Yes", said Caesar. So, here we go (again). 


Dinner for One: Dining alone tonight, and feeling fairly good, I decided to prepare a simple but nice meal for myself. As I was roaming the produce section at my local Publix, I heard a tiny voice say... "Take a leek". So I did, then I had to decide what to do with it. Since I had steak frites last night, fish seemed to be in order. Considering I am on the verge of retirement and I need to learn how to budget (after all these years), I opted for a tilapia filet. End result... Tilapia with leeks in a mustard cream sauce, and a side of oven roasted asparagus. It was good, I say, but what isn't good with cream and butter. Since my dear friend, and culinary mentor, Liz, keeps encouraging me to post recipes, here it is, although don't expect measurements since I was winging it.

• Saute (properly cleaned) thinly sliced leeks in a touch of olive oil (extra virgin of course) and butter until soft. Remove from the pan, and set aside.
• Add more olive oil and butter if needed.
• Saute fish (any mild white fish should be fine), turning once, until done. You get to decide when that is, but a small knife should go through the thickest part of the fish with minimal resistance.
• Remove the fish to a warm plate and keep warm. Drain any excess oil/butter from the pan.
• Return the pan to medium heat, add heavy cream, then dijon mustard. Stir until combined, and heat until the sauce starts to thicken. 
• Add the leeks to the sauce for a minute
• Plate the fish and pour the sauce over it. 

I even took a photo of the entree, but as you can see, I was casting a shadow on the plate. I will work on food photography after I retire.

Break is over

Maybe... Since many of you seem to be checking the site periodical and since I feel the urge to start blogging again. But I will do so only for special travel, meals, or news. Don't look for frequent updates please.


We were in Savannah over Memorial weekend, so that will probably be my first new post... hopefully over the weekend.