Finishing up a couple of simple bouquets, all the wood is arranged next to the fireplace and now I’m heading out to pick up dessert and cheese. We’re having four friends for dinner tonight. As we explained with the invitation, “simple, family-like fare, we just want to see you.”
That releases me from trying to pull off something complicated in the kitchen and also gives me time to talk with you.
On the menu (remember, nothing fussy):
2.) Plat, the standby endives au jambon (I will give you the recipe next week — embarrassingly simple.).
4.) Individualtartelettes aux abricots, not made by me, but by our brilliant patissier in the town near ours. As I’ve mentioned, he once produced his magic at the Ritz and also Lenôtre before he decided he wanted the country life.
|Look and learn. You are now observing one of the greatest etiquette errors that exists.|
While we’re here I thought I would mention one of the grossest faux pas one can make at table in France. I know I’ve mentioned this before, but it so shocks the French, and well it should, that I thought I would give us a quick review. One must never, never, never ever cut the point off of a morsel of cheese. The point is the best part and it is there to be savored by everyone. Therefore, a slice of cheese is to be made along the side from back to point.
A demain mes darling amis. I must quickly swab down the front door where Charlotte left some muddy paw prints this morning: it’s mucky and cold, but the sun is shining (!)