Meat Fruit, Ruth Reichl, Vide Grenier

 

Is there a better way to spend days inside

Drinking buckets 🪣 of soup 🍜 

While raining nonstop outside than paint/draw birds.

Inspired by a picture of the stunning ‘Meat fruit’ in Ruth Reichl’s newsletter (I get the free version) 

l highly recommend 👍food writer Reichl, formerly editor of Gourmet magazine.

A meal she had at DINNER by chef Heston Blumenthal.

I started painting clementines 🍊 like mad

Our Clemmies from España have triste dried-up leaves by the time they arrive here.

Heston’s faux Clementine has foie gras chicken liver parfait inside and perfect green leaves

It seemed natural to put a bird 🐦 on it.

Meanwhile Christmas trees/arbre de Nöel 🎄 are everywhere

Yesterday on my way to la Poste 📮 to mail your letters 💌 a Vide Grenier was taking place on Bd. Henri IV (continuing today).

Solli says do NOT buy spoons tied up in ribbon 🎀 Much better when they are loose & you can pick the ones you want. 

Who is wearing fur coats these days?

Oh…

Later when I came out the brocante was still going on 

People don’t mind buying in the dark. I heard the woman say,”Cinquante”(50 €). I didn’t wait to see if she bought it. 

I was flirting with this blue & white Art Deco butter dish…fortunately no one came to my aide. 

Bright shiny things still attract at night. 

You can give Paris Letters in time to arrive before the Holidays 

🍊

☕️ Or you can buy me a KO-FI ☕️ 

Do you know the easy hack for Mandarins/Clementines? A simple slice on both ends & one cut in the middle = a lovely 'caterpillar' effect with no messy peels.