|Who knew that one could find chataîgne flakes in the health food store?|
In our on-going petit dejeuner series I continued my interviews over the weekend, passing by the pharmacy and moving on to my pals in the shoe boutique, Patou (Patricia), and next door, Babette, the owner of my favorite clothing boutique.
This week, I’ll attack lunch which for me tends to be the most complicated meal of the day. I’ll ask my friends who work as well as those who don’t to see how they rustle up something delicious and nutritious.
Now, on to the wrap for petit dej:
|Organic sultana raisins.|
Christine: “I combine petals of chataîgnes, riz and sarrasin with almond milk to make a hot porridge.” (Translation: chestnut, rice and buckwheat flakes.) “I then toss in a few almonds and walnuts, a small handful of sultana raisins and then drizzle the whole thing with honey. I drink lots of green tea, before, during and after.”
|Breakfast cereal biscuits. Most certainly created for children, but most appreciated by many adults.|
|Hmmm, chocolate rice milk. Whenever one sees the brand, Bjorg, it means “bio” as the French say.|
Geraldine (she works as a “preparateur” in Christine’s pharmacy): “Chocolate lait de riz and Petit Prince ‘petit dej ‘cereal biscuits.” Her children are equally enamoured with her breakfast choices.
|Fresh orange juice squeezed on the French designer Philippe Starck’s “spider.” For many years Starck lived in the town where I conducted all of these interviews.|
|Gouda cheese, but a much smaller wedge.|
Patou: “Fresh squeezed orange juice, a piece of Gouda cheese, a small piece of toasted baguette and a decaffeinated espresso.”
|Une galette de riz.|
|Almond butter, again from the health food store.|
Babette: “Two rice cakes with almond butter and a little bit of one of my homemade jams and a cafe au lait. Except my ‘au lait‘ is almond milk.”
You see what I mean? No matter how busy they are, so far without exception every French woman I know makes her own jams and jellies.
When I asked Babette how she has the time — she’s a wife, mother and owns five boutiques — she said: “I make them on vacation. It’s restful for me and I have something to show for my effort. I love the whole process from choosing the fruit to the preparation when the entire house is filled with the perfume of the cooking fruit and then, of course, the delicious results. We do it as a family so that makes it fun. Making jam has been part of my life ever since I was a child and I continue the tradition with my family.”