Easter in Venice

Let's pretend we're in Venice for Easter... Let's amble along a canal... Let's buy a pink quill pen and write a love letter to Byron or Shelley... Whilst drinking a Campari spritz in a cafe... You could think about all the Murano glass you didn't buy...

And forget the rather unspectacular pizza you did buy. These guys should come to New York - they throw a thin stripe of red sauce around the edges. What's up with that?

Nevermind. The views ARE spectacular.

And the gelato NEVER disappoints.

New York gelato joints could catch a few lessons here.

Shall we catch a Vivaldi concert in some old church? It's required listening...

What about the Easter eggs/uova di cioccolata all covered in crepe paper and ribbons? Paris would not approve. They like to SEE their chocolate.

I guess it's pommes and blood oranges.
Happy Easter from Venice!

Another Dozen Eggs...

This is a double yoke post (no pun intended)

Here are some of the more unusual eggs I saw in Paris.

A huge macaron egg in Gerard Mulot's window!

These pastel soap-like colored chocolate eggs are really filled with ganache of cherry, rose, pistachio.

Look-a-like candy egg candles in a shop on rue de Seine just down from Gerard Mulot.Silly eggs are from Dalloyau's Collection 2007 introduced just like French couture.A beautiful giant egg full of Madagascar chocolate-flavored tea from Les Contes de The and seen in the Comptoir Richard window.La maison du chocolat had these lush egg-shapped gateaux/cakes in their windows.A chocolate smashed egg shell from Jean-Paul Hevin.
Eggtown at Dalloyau Luxembourg on 2, place Edmond 75006.

I just missed this chocolate egg hunt in the Luxembourg Gardens by a day and sponsored by Valrhona chocolates!

Quelle domage :(

Les Oeufs durs au Café de Flore

I've always loved hard boiled eggs. But I have to say here in the US, we have forsaken the hard-boiled egg. Please correct me if I'm wrong... Scrambled, fried, omlette (Fr.), poached, baked, Eggs Benedict, named after a traitor? this is not respectful, Huevos Ranchero, eggs over, eggs easy, eggs shirred or egg-in-the-moon etc.
I grew up eating what my moms' "Egg-in-the moon".
I always thought it was an Arte Déco dish.
First cut a round hole in the middle of one slice of the bread of your choice. Lightly toast it. In a small frying pan melt some butter. When bubbly add the toasted bread. Let it cook on just one side. Turn the slice over and break the egg so the yoke falls nicely into the cut-out circle. When the underside is browned turn it over again and cook the yoke just a bit.
Back to boiled eggs which I eat exclusively now.
In France things are different. The lowly boiled egg is greatly revered. It's even got 2 names: les oeufs durs or Les oeufs à la coque. And when resident at the Café de Flore, the boiled egg reaches new heights of glory. I'll be doing further research on this. Please be patient. I have yet to paint these beauties. They're also on the"to do" list.