Tuesday, September 18, 2018

What I ate on this trip...

When you travel half the fun is gastronomical isn't it? My stopover in the Frankfurt airport (largest hub in Europe) did not go without local eats bien sur. A double frank (the only way they serve them evidently) with a heap of saurkraut (free cos it was cold!..too early at 11 to get the hot water going). Huh? No Hermann's does not microwave their food. Purists.
There are many, many places to eat in the Frankfurt airport. Fear not.
I also got this super lentil/roasted salmon salad at the place above - DELI KITCHEN. Needless to say I did not eat a thing on Lufthansa coming over
Tragically i did not get any of the pretzels on offer. They have pretzel sandwiches too.
In Maine: lobster #1 at the old, hokie ROCKLAND CAFE on Main street. Most mainers turn up their noses at the caf. No moi :))
At ARCHER'S on the wharf steamed clams. Can one ever get enough clams? I was happy as a .... Thank you Christiane!
Lobster #2 at MCLOONS and probably the best of em since it was picked out of the sea 15-20 minutes before cooking. I even ate that white roll thing for nostalgia's sake.. So Maine no?
These 2 slices were a religious experience. A neighborly gift from RUSTICA'S on main Street. Only open for dinner btw. So croustillant the crust...that cornmeal bottom. They may not look like much but sheer heaven in my book.
Breakfast at the SALTY OWL. This pot of porridge put me out for the morning. I slept through the lecture. Too good.
I somehow resisted their tarts and scones. I will try to practice similar resistence in Paris patisseries. Testing 1-2-3
A terrific idea from the SALTY OWL I'm bringing this back to Paris. Lemon slices in water. So refreshing.
Last day of class David treated us to more delectable pizza from CAFE MIRANDA. Almost as celestial as Rustica's.
One cannot leave Rockland without a hotdog from WASSES and ice cream from DORLAND'S.
Now what to get in the Munich airport? I read Kafer is good for bratwurst and kraut...All suggestions are welcome.
Eeek...I forgot to show Lobster #3 CAFE ROCKLAND. And the clam bisque my hostess left for me. Nor the dozen mini cheerystone clams from McLOONS. Enfin a Plain vanilla from DORLAND'S. Do you shoot your travel food? Bonne manger!

Monday, September 17, 2018

Patisserie Frederic Cassel - Fontainebleau

A quick trip back to France to visit patissier FREDERIC CASSEL in Fontainebleau and his atelier ( when I was in the midst of my train painting phase).
Think ORANGE when you think of Cassel. Toute en orange like this fab chocolate box replique of the chateau in his salon de thé on 21, rue des Sablons
You can liesurely eat his pastries here ensconced in orange.
In Frederic's bureau inthe new atelier. Take an orange chair svp.
Frederic signing his delicious new book LES FRUITS ROUGES DE MON JARDIN.
Et voila. He grows his own red fruits and was recently on ON VA DEGUSTER, 29 july 'Petits Fruits Rouges! Do listen
Some of frederic's fruity desserts in his patisserie on 71-73 rue Grande
His fraisier...reason enough to go to Fontainebleu. Forget the chateau! Though there will be a not-to-be-missed chocolate salon in november at the chateau. I'll remind you absolutement.
Looking inside the orange 'Roussillon'
Les chefs full of Chantilly cream in the atelier.
I said to Frederic, "You are the king of Fontainebleau!"
He said, " No I am the Napoleon". He has a chocolate Napoleon in his window to prove it too.
Ten years ago I came to see the chateau (about a 20 minute train ride from gare de Lyon) amd to visit Frederic's patisserie. It was a Monday when all French pastry shops are closed, but I took this picture. On the train home I sketched his macaron tower.
Frederic Cassel is president of the reknown RELAIS DESSERTS and led the team of chefs that won the World Pastry cup in 2013.

Sunday, September 16, 2018

Walking in Maine

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My hostess in Maine (I have not moved here permanently to Rocklnd in case you were wondering) goes fast walking every morning at 6-6:15 am with her pals. I decided to join in. Of course I cannot keep up with them which is fine. But its a great way to immerse yourself into the landscape as preparation for painting that landscape. Another good thing is the mid-section seems to be somewhat less than upon arrival. Probably wishful thinking. Another very good thing is you can listen to ON VA DEGUSTER PODCASTS (Let's go taste) whilst walking and improve your French. Plus learning essential facts about French cuisine. This morning I learned how to say 'rue fuud' (raw food). You can say things outloud too...very helpful. Great for the pronunciation and how I tuned up my French before moving to France.
What I saw on my walkies...

Why I Must continue to go walkies when I get back to Paris on Wednesday! The best pizza in the world bar none IMHO from RUSTICA'S on Main Street in Rockland, if you like corn meal crust.
Lush porridge from the SALTY OWL at the Owl's Head airport.
Nice rhubarb-blueberry muffins
The essential ePod
A few choice podcasts fron ON VA DEGUSTER. I recommend repeated listenings. Maybe even memorizing like French kids do in school. Really fun with funky music and famous chefs etc.
I have their first book (in French) full if infographics plus recipes toute en Française
I have yet to get their new book but I plan to. Plenty of recipes included. I will definitely miss coming home from walking to lovely Theolonious Monk. I'm considering cat-napping him. My carryon is fairly light. Oui o non?
Bonne journée from Maine PBers

Saturday, September 15, 2018

David Dewey watercolor workshop, Rockland Maine

First day DAVID DEWEY WATERCOLOR WORKSHOP in Rockland (really Owl's Head) Maine. We head to the dog rock at Owl's Head Beach to paint.
David explains,'Let the color release into the shape'Leave bits and pieces of white in the rocks'
David's palette is always a work of art on its own...an enamel butcher's tray is the best to see your color mixtures. Check ebay.
David's motley crew of old-as-the-hills paintbrushes.
How ever does he make those light-as-a-feather marks and washes with that crew is part of the fun of watching David paint. 'Use the brush to drop color into it' 'The first touches of color down tell the story'
An early stage of delicate washes making the foundation and structure of the painting.
'The shape is formed by the colors that are there'
'Your painting is always on your palette first' David reminds us.
'A touch of dark anchors it. Let the white paper reveal the color. Know where to be clear and where to be vague' 'there has to be light in your darks, so just don't go black'
I paint the facing big Etretat-like cliff across from Dog rock
First thumbnail
Later stage
Rock time
Really fun finding all the colors lurking in these rocks
I do 5-7 watercolors to everyone else's 1-2 paintings. C'est la vie.
My palette/paintbox trying to reflect my watercolors..
David likes his one
The crit end of day. Always exciting to see what everyone has done.
Dinner at the fabulous McLoon's
An absolute must if you're in this part of the world.
Et volia. This lobster was picked out of the baskets just off the warf and steamed to order.
Top that! I Love❤️❤️❤️ Maine!!