Bastille Day!

A tour in Lille (North of France)

I was in Lille for a couple of days, a city in the North of France, next to the Belgian border. One evening, I was strolling and looking for the right place to have dinner. Restaurants in France show the menu outside, so it is easy to see what type of menu a restaurant offers.

I was attracted by N'autre Monde a restaurant featuring a clever mix of world cuisine. I wasn't very hungry, and it was so incredibly hot, that I settled for a course of fish, Moroccan style. When I had placed my order, the glass of wine was brought to my table. A fresh, dry, white wine from the Mediterranean coast, near the Spanish border. Soon after, a "mise en bouche" was served: it was a verrine with a fresh mix of tomatoes and mozzarella cut in small dices, a a seasoning with basil and olive oil.

The main course was artfully presented! The four small red mullet fillets were served on a bed of red bell peppers cooked in olive oil with cumin and onions. The garnish was a deep plate with a mixed of steamed vegetables; a slice of each :turnip, fennel, sweet potato, and zucchini, and a small carrot, a broccoli bouquet and some soy germs.

It was a light tasty meal and I had a delightful time at the restaurant. I paid 26 Euros.

PS: I apologize for the quality of the pictures, I did not have my camera with me and too these pictures with my cell phone.

A light summer supper

Sunday evening is "light supper" day. Since my local market is offering a lot of colors and flavors that come from the Paris area, this week I bought 4 red bell peppers, 2 aubergines, fava beans, and zucchinis, plus thins slices of Parma ham and organized all these colors together.

Fava beans salad: remove the beans from the pods, blanch the favas a few minutes in boiling water, drain, remove the skin, and prepare with a light olive oil seasoning.

Red Bell Peppers: cook in the oven whole for 1 hour over low heat, turning now and then. When the skin is compeltely wrinkled, remove and put in a plastic bag, tight well and let cool. When they are cold, remove the skin, it will be very easy! Dry with paper kitchen towels, put in a bowl with olive oil, basil leaves, and fresh garlic cut in slices. Put olive oil.

Aubergines: Cut in slices and dry in the oven rack on boh sides. Heat olive oil in a frying pan, fry the aubergine slices until cooked. Put in another bowl with fresh garlic cut in slices. Put olive oil.

Zucchinis: Cut them in slices legthside and fry in some olive oil. Put in a bowl with mint leaves.

Serve all these Mediterrannean goodies with Parma ham cut in thin slices and a rose wine.

Caritas or a grandmother LOL

You may remember Nora visited me last Spring. I truly enjoyed her long awaited visit!
Among her many many activities in Uruguay, (she's Director of the Association of Architects of Uruguay, Director of the Garden Club Exhibition 2009, and more ...) she finds time to cook and have fun with grandson, Rodrigo, 7. Just as she used to do with her own children, Leti, Gustavo, and Marcelo, now grown ups, last weekend she helped him decorate his plate. The garnish featured a green salad and rice salad for the face, two peas and a few thin slices of carrots completed the expression, forming a smiling face. I love the hairdo!

Uruguay being a country of free of hormones and antibiotics beef, the twin smiling faces was served with a tender sirloin steak.
Bon appetit, Rodrigo!

Abuela's birthday!

We have just celebrated my mother's 80th birthday. She came from Punta del Este, Uruguay, four weeks ago, and her birthday was the pretext for a family reunion. Even Tao had come from Amsterdam for the event!Two guests do not eat poultry or meat; I had therefore organized the menu around the sea. We started with a sea verrine (see this month's recipe on the right) which was fresh and light. The mother of pearl spoons bought in Bangkok 15 years ago were of a great effect! I placed the verrine on small saucers of a Chinese coffee set.

After the verrines I served king prawns with a side salad and home made mayonnaise. The salad was romaine lettuce that I had seasoned with a simple vinaigrette. After the cold appetizer, I served a vasque vegetable gratin in individual ramekins. Vasque vegetables include red and green peppers, onions, tomatoes cooked in olive oil. I seasoned with sea salt and piment d'Espelette, a chili from the Vasque region.

The main course was the delicious quenelles from my deli. I had made the sauce that goes with them with some lobster stock I had in the freezer, and light cream and dry white wine. I put on top some shrmps.

I did not serve a salad as I had presented it with the king prawns. And I skipped the traditional cheese because the weather was pretty hot in Paris and cheese is a bit too heavy.

After the quenelles, Abuela blew the eight candels that I had placed on my chocolate fondant - a recipe from my daughter Celine.

Jean -Louis served a chilled Macon Village white wine throughout the meal; I served Santos coffee my mother brought made in the Italian percolator after the meal.

All in all a lovely celebration!

Summer treats!

Right now all the open markets are tempting, it's summer and I think of all the fresh fruit I am going to long for in winter ... As I am not going to Lafitte this summer, the delicious place near Marmande in south west France, the place where every summer I make my jams for winter, I started spotting my local market for the right fruit at the right price.

I bought 3 lb of cherries. My mother was kind enough to remove the pits, a tedious task I must say. I weighed the fruit and put half the total weigh in sugar. I let the fruit macerate in sugar for a ocuple of hours, then boiled the mix fruit sugar and added .... a few kernels of Sichuan pepper! I will tell you the result ... next winter.

My other jam was apricot jam. I bought round, yellow orange, soft, small apricots. I cut them in two ... and threw away the pits without removing the almond inside ... I weighted the apricots and added half the weigh in sugar, as for the apricot almonds, I boiled a bunch of almonds, removed the skin, and added them in the apricot-sugar mixture. I also added a vanilla bean. I let the mixture boil about 15 minutes and put the very hot jam in glass jars that I have previously boiled.

Getting ready for winter!

A meal at restaurant LE CLEZIO in St Aubin de Luigne

My last visit to the Loire Valley, amidst the revigorating sweetness of the Anjou region, took me to Restaurant Le Clezio in Saint Aubin de Luignes.We had visited the Domaine deux Vallees winery where we tasted some wonderful Anjou wines. One of my favorites is the Savennieres, made with 100% chenin grape, which I stronly recommend.
After the visit, we asked the owner, Mr Socheleau, for a restuarnt recommendation to pursue the enjoyment of our day, and he himself booked a table for us at the restaurant!
>> For bookings: Restuarant Le Clezio, 9, Place de l'Eglise, (49190) Saint-aubin-de-luigné, Tél: 02 41 78 33 15

I opted for the house menu at less that 20 Euros, and chose a "presse de poisson" as appetizer. The flavor of fish was refresshing.

Then came the cod on a bed of spring vegetables, light and perfectly cooked.

I treated myself to a Tarte Tatin which love and have never prepared at home. It was perfect!

To finish the meal, I had a coffee which to my delight was brought in a French press with a bouchée of cake.

A very special treat: chocolate

When my niece and nephew came home to greet their abuela (who is also my mother!) they brought us a beautiful box of Pierre Marcolini chocolates.
I had discovered this chocolate shop when I visited Brussels in March 2008 and had found the display of chocolates as well as the chosen flavors stunning and worth a detour.

The presentation is so exquisite that I feel he does "haute couture" when it comes to chocolate!

The flavors are innovative and challenging.

A true delight! Thank you Gustave and Geraldine.

Emily and Amos in Paris

Last week Emily and Amos came for dinner. They had toured Burgandy before coming to Paris and were delighted with their trip! Chablis, Vezeley, Dijon ... so much to see ... and taste!

Emily is the daughter of dear friends with whom we spent many happy summers in Cape Cod and later in Bar Harbor. I was extremely happy to see her again and to meet her husband.

We started the evening with a glass of rose Champagne! Then came the Mediterrannean clafoutis, a savory clafouty made with fresh tomatoes and sun dried tomatoes.

The main course was a lamb shoulder, cooked with shallots and served with traditional steamed "cous-cous" (wheat). Then I served a large bowl of salad, seasoned with olive oil and red wine vinegar, and a traditional cheese platter with one sheep cheese (from Pyrennees), a blue cheese (I opted for Roquefort, made also with shee milk), a classic Emmental, and a goat cheese (Crotin).

Finally, I presented a peach tart. I cook the peaches on a pie shell where I spread a mix of ground almonds, creme fraiche, one egg, and 1 Tbsp of softened butter. It is delicious!

We served a red Bordeaux 2005, and had a great Cognac with the dessert.

I hope they enjoy reading this post back in New Hampshire!

Back in Paris: Lunch Chez Marcel

Chez Marcel is a small old fashioned bistrot in the 6th arrodnissement where a friend treated me last week. It has been run by the same owner, Bernard, for many long years and featuring the same friendly service. It serves traditional French cuisine. The old fashioned atmosphere is evident in the old flower print wall paper, the old framed prints which seem to have been there forever, and the kitchen ustensils on the walls. A bookshelf displays cooking book and novels - as well as a old radio! Chez Marcel is located at 7 rue Stanislas, Paris 6th. Reservations : 01-45-48-29-94 I started with fresh "asperges" served with a fresh sauce in a little round ramekin. I was in a carnivore mood and I ordered an "entrecote", (rib-eye), which came cooked to perfection and was served with sauteed potatoes. I also indulged in a rich dessert: a chocolate tart, not the best for the warm season, but I felt like having it!We didn't have wine but a large bottle of mineral water. Amateurs beware, this is one of the rare restaurants serving Chateldon!

Los Angeles Philarmonic

When I was little, architecture was in my top list of possible careers. I am quite sensitive to the use of space in general - although my true fascination finds realization in the lay outs of individual homes.One of my "must-see" places in this visit was the LA Philharmonic designed by Richard Gehry. Any angle from inside the building is an exploration pf perspectives!

I was lucky enough to be able to attend Flowering Tree, a wonderful lyric poem by and conducted by John Adams. The libretto is by John Adams and Peter Sellars, a most universal and outstanding artist who lives in LA. I had the extreme luck to see him during the break ... and to chat with. Oh my!The colors and design of the wall to wall carpet are very Los Angeles and the interior is made in a clear very warm wood. I must say I deeply regret that what is announced as Champagne is a simple white sparkling wine, French, sure, but please, do not call this wine Champagne!

Gladly, my encounter with Peter Sellars made me forget this disappointing glass of wine!

Things in Venice, California (4)

Venice can also be quite unexpected. A walk along the ocean walk and this is what I found for you ... painters, musicians, shops, all with a very own style. Only in Venice!

(Simple) things in Venice, California (3)

Nothing is better than a simple luncheon! While in Venice, I made sure I always had in my fridge a few things to fix a quick lunch. So when a friend called in, I was able to prepare a delicious sandwich with simple ingredients. Basil (bought at the Venice market and which I kept in a vase in the kitchen), jack cheese (bought at a Mexican supermarket on Rose Ave), whole wheat bread (bought at the Venice Market), some salad, and the usual olive oil and sea salt.

I chopped plenty of basil leaves, mixed them with some sea salt and olive oil and used this fresh mixture as a bread spread for my two slices of bread (I really do not like mayonnaise as a bread spread, unless I know where the eggs come from).

I cut a generous slice of jack cheese (whole milk, enzymes) and placed it on the bread.
I added a few tender lettuce leaves, toppled with the other slice of bread.. et voila! I had bought a bottle of Pinot Noir wine from the Domaine of Valmoissine, Louis Latour , in the Provence region at Lincoln Fine Wines, a good wine store at 727 Lincoln Blvd in Venice. Very pleasant! Some Perrier water in a large glass completed the picture!
After lunch, we walked to Groundworks Coffee on Rose Ave for a chocolate cookie and a small macchiato.

Bon appetit.

Things in Venice, California (2)

California Dreamin', does anyone remember? The beach, palm trees, a blue sky. Welcome in Venice at dusk.

I have also been to the beach at daytime... but it's so so windy and chilly that I have only looked into the horizon all wrapped up in a shawl and a sweater... There are kites, and surfers, and children around.

Walking around exploring and ... discovering is a pleasant activity! My favorite place for breakfast is Groundworks Coffee, at 671 Rose Ave, Venice. I have at last settled for a double macchiato, a cranberry toasted bagel with cream cheese. I am currently reading Revolutionary Road, by R Yates, and I go every morning around 7 am for an hour of quietness.What is to be said about this cafe wall? A baroque collage mosaic that suits the atmosphere of the city shining and sharing its many sea and sky shades. I have also had lunch at GJelina's, following blogger Rebekka's advice - very nice place indeed though way too noisy for my ears! I asked to be placed in the back terrace to avoid the very loud noise in the main room, but found the music very loud too! The back terrace is lovely.

Things in Venice, California (1)

I am spending a few days in beautiful Venice, California. It's so plenty of color, flowers, scents, fresh food, and more. The front gardens of the houses on 6th st boast flowers, trees, plants full of vigor, colors, strong scents, and exuberance.As I walk along I see artichokes growing on the side! Lemon trees, dill, rosemary ... I have the impression that ANYTHING can grow here!

The Venice Farmer Market, at the intersection of Venice Blvd and Ocean Blvd, is small but offers an array of fresh fruit and vegetable, bread, seafood, dry fruit, most organic., under colorful square shades. Going to local restaurants can be a real treat! Look at this crab and shrimp salad! I ordered it with no other dressing that olive oil and salt and it was delicious.The current crisis has badly affected construction here and everywhere you see signs like this one ... people in the coffee shops gather for a morning latte and share their disappointment with the job market right now. Sad.

Living in the city is great but we lack fresh air! So the Loire Valley tour was the perfect occasion for an outside picnic. We stopped at a local market, bought a baguette, some "charcuterie" (cold cuts), some cheese, a bottle of Badoit (mineral water), and searched for the right spot. When we saw this windmill, we knew we had found it!
I thank the reader who pointed out that the area of Beauce, where this picture was taken, is a windy area which explains why there are quite a number of windmills. This is Le moulin-pivot de Oucques-la-Joyeuse and was built in the 17 C (though it was seriously damaged and and refixed). For more about the windmills in this area check ou lovely pictures here

The day before we had had dinner at L'Epicerie, 46, Place M.Debré, Amboise. Reservations are recommended, so if you're in the area, make sure you call: 02 47 57 08 94. Every time we take friends to the Loire, we make sure we have dinner here. It's an excellent quality:price ratio.

I had the 26 Euros menu and started with a light quiche served with a fresh salad and some vegetables. My entree was "quenelles de brochet", a cylinder shaped mixture of creamed fish combined with flour and a light egg binding. They are poached and then baked with a light sauce. They were served with a garnish of mushrooms. Then came an abundant cheese platter, with many local cheeses but also with some "classics" such as brie or blue cheese (here, fourme d'Ambert). Cheeses are served with raisins macerated in Calvados, a real treat.I had not had "riz au lait" (or rice pudding) in a long time, and I was not disappointed by what I was served!

I ordered a red Touraine which was enjoyed equally by the three of us!

Bon appetit!

A weekend at the Chateaux of the Loire

We introduced friend Nora to the beauty of France's Valley of the Kings ... the Loire Valley. We visited Chenonceau and Amboise chateaux in Touraine and Chambord in Sologne. I love Amboise, and true is it has a lot to offer! The Chateau d'Amboise is magnificent, and the view of the town from the terrace is delightful. There is on of my favorite pastry shops and Tea Salon, Bigot where we had, of course, a tea with a pastry. The main street is now pedestrian, and there is a bunch of nice little shops and cafes. We had diner at l'Epicerie, and I will write a post about our diner; but before heading there, we had a glass Vouvray as aperitif.The chateau, started in the 12 C, was built on the Loire to control all exchanges. The building we visit goes back to the 15 and 16 C, it shows the French gothic flamboyant style and Italian renaissance style, first seen in French architecture here.

Leonardo de Vinci spent his last years here, and is buried in the Chapel of the Chateau. The Manor where he lived, le Clos Luce displays his life style and his last experiments. Besides, the park is a heaven of peace.Another favorite chateau is Chenonceau, Diane de Poitier's chateau, also known as Cheateau des Dames, built over the Cher river, with elegant arches and a very human dimension. I recommend you click on the link if you want to visit the chateau!

We stayed at Le Moutier , a delightful Bed & Breakfast near Saint Aignan, half way beteween Cour Cheverny Chateau and Chenonceau, on the Cher river. The owner has three horses and tours can be arranged. In Sologne, where Le Moutier is, we did some shopping Saturday morning at the Saint Aignan open market. Asparagus is one of the area specialities, and we bought 3 pounds! We also bought salads, beetroot, carrots, and more.

My May market basket (in Paris)

I never go to the market with a list, I seek to be inspired - though I advise you do if you have a tendency to buy more than you need. If such is the case, write down the menus for the week, check the ingredients needed, and enjoy your market stroll. Here is yesterday's market basket! I bought three whole salads, a red lettuce, a lettuce, and a tender "oak leave" salad. They ar so fresh that I can keep them until I go back to the market next Friday. We have a bowl of green salad at least once a day. I do a vinaigrette and toss the salad before serving it. Of course, May is the month of asparragus - the ONLY one. I bought 3 lb of large ones. White asparagus are extremely delicate. I simply cut about 1 inch of the stem, peel them, boil them until soft, and serve them with a light mousseline sauce. You can have them cold or warm - but not hot. Asparagus are a starter, today I served poached free range chicken breasts as our main course.
I bought a bunch of fresh onions, I will use the onions to sautee with beans or with fresh fennel, I can also make a fresh salad. I use the greens, sliced, to make a tart with feta cheese, I'll make it Sunday night. I bought 1 lb of tomatoes, the first ones of the season! They looked ripe and of a tempting red. Salad? Yes: sliced onions, tomatoes, and cucumber: It's starting to feel like summer. A fresh salad and an only goat cheese platter, that's what you'll find at my dinner table tonight. I bought 2 lb of fresh spinach. I washed them, removed the stem, cooked them with a bit of water, drained them very well, and kept them in the fridge for the following day. We had them Saturday with a slice of cooked ham and a fried egg (organic). A French classic.
I bought a bunch of radishes .. you know if you read the my previous post I will serve them as hors d'oeuvre with butter and salt Sunday night. I made the potage with the leaves. It was delicious! I do not understand why I've been throwing away the leaves all this time!
I bought fennel and I prepared it with the spring onions, half red bell pepper cut in stripes, and a couple of tomatoes. I seasoned the fennel with Madras curry powder - for a change. I am going to have the fennel with steamed fish tomorrow for lunch.

What else? Well, I bought some potatoes, two medium onions, garlic, 6 free range eggs, 4 thin slices of cooked ham (for the spinach), carrots (just to have some in the fridge), 4 apples (last of the season), a baguette on the way home, and my two baskets were pretty heavy indeed.

Don't throw away radish leaves, make a potage

Spring brings so many vegetables to the market - and our tables! This morning as I went to my local market to do the shopping for the long weekend (today is a public holiday in France) I was tempted by a bunch of very red, carrot like radishes among many other things.
The producer asked me if he left the leaves or if I wanted him to remove them, and added: "are you making a potage?". So I said yes, to keep them for me to make a potage. Back home, I washed the radishes with the leaves, placed the former on a tray with butter and salt. That is how the French eat radishes, you cut a slice when they are big or eat it whole when they are small, you spread a bit of butter and add salt. I kept the green leaves in a strainer. I took a medium onion and chopped it.
Then I heated olive oil in a pan and browned the chopped onion little bit. I added the radish leaves, and covered the pan, stirring occasionally. After 6-8 minutes, I added 2 cups of boiling water (actually I had steamed green beans earlierto have for lunch and had kept a large glass of the green bean water, this is what I added to the radish leaves), I seasoned with sea salt and pepper, and brought to a boil. Then I added one sliced potato, and let it cook for 10 minutes or until the potato was soft.
I blended the mixture until I had a smooth cream, rectified seasoning and kept it in the fridge for the evening meal. I am planning to add some cream ... a bit of creme fraiche never hurts ..
I will serve this potage with a cheese platter ... my light evening meal is ready!
MALO UPDATE:

Malo fans will be happy to know that it has become a handsome young pigeon. Here is Malo, looking afar from my window.

Malo follows its parent from my window to the balcony of the neighbors opposite the street with impetu!

Mary-Laure's birthday and a bird called Malo

Good morning LA - good evening Paris! Today is Mary-laure's birthday, and I am sending her a bouquet of tulips for I know she loves them!
Our pigeon tried to fly away today. Because it is Marylaure's birthday, I have decided to call it "Malo" as she called herslef when she was little.
This morning my friend Nora placed a tray/platform half way between the plant pots where it has its nest and the 3rd floor window iron edge, and Malo is using it all right. It went from the plantpot to the platform deploying and agitating its own almost adult size wings.


Enjoy the flight!

Pigeon update & Photo frenzy (LOL)

Sailing down the Seine.






I am soooo bored ... is this Paris???

Wait, wait, cannot get you in the frame...

















Allow me to make a little fun of the frantic photographers with whom Nora and I shared our Seine cruise ...

There were several groups of Chinese from the Mainland on the cruise boats, and they took so many pictures that I think they wore out the views!

We're not sure they saw anything actually, as the only activity on the boat was taking pictures and stretching and bending, as if they were doing Tai Qi Chuan and taking pictures as the same time!! LOL

Cannot get enough of our pigeon!

Dear readers,
Contrary to what Laura said in her posts, I have not been abandoned, one of my parents has come to feed me at least once a day. Laura captured this moment when I am being fed with her webcam for you to enjoy!
It's true that I'm alone most of the day, and am alone at night, but that's how we pigeons are.
For your information I need 38 days to grow up and become an adult. I'm almost there. I have tried to drink water all by myslef and am also starting to exercise all around the plant pot because soon I will fly away. I hope you all will look at pigeons in a different way from now on.

Baby Pigeon

PS Who wants to give me a name?

A coral table (and pigeon update)

Dear friend Nora is visiting me. We met when we were little (long time ago), we were in the same class in 6th grade!
She's the current President of the Association of Architects of Uruguay, and we've been doing some great sight-seeing, including Guimard and Le Corbusier buildings. Yesterday we went to the Eiffel Tower.

We walked back home to exercise a bit, the evening was perfect. We passed by this beautiful shop on Avenue Mozart and I could not resist taking a picture of the table to share it with you. Coral inspired! The tablecloth is printed with sea shells, the mats imitate a coral reef, the plates have a deep coral rim and a coral decoration in the center ... the total inspiration atunes with the sea theme. I love it!

AND NOW: PIGEON UPDATE!Note this: Parents have not abandoned our pigeon.

I was so desperate that it could die that I typed in Google "sauver pigeon" (save pigeon) and found many forums and even a website that explain quite a bit about the pigeon's life cycle.

First of all I want to thank Pascal and Genevieve for helping me with my stress. I posted a question in forums and they replied immediately!

They explained that at one point the parents leave the nest for longer longer hours, and said that if I saw an adult pigeon coming, and it was always the same and it did not attack our pigeon, everyhting was ok. It must be the father or mother, they said.

I was afraid it would be a pigeon coming just for the food I had put (a mix og yolk, flour, and grains, as I read in a discussion forum). But as I monitored the visitor ... I realized it was always the same. It comes only once and for a short moment (you cannot belive, but I have moved my computer to the living room as to monitor what happens) and the baby screams as soon as it sees the adult, then the adult comes and feeds it putting food in its mouth ... I saw baby pigeon helping himself to my mixture, but only once.

It has started stretching legs and wings and I was told that they leave the nest at 38 days.

We're almost there!

Barbara's lunch inivtation and pigeon update

Barbara has been living in the Paris area for two years now. Her curiosity has made her discover in France many things that remain unnoticed to most expats.
She invited Priscilla, Dee and me for a lunchon at her house and arranged for us to tour La Malmaison, Josephine's mansion in Rueil Malmaison. Josephine was Napoleon's beloved wife - whom he divorced because she could not give him a heir.
So what was for lunch?
We started with Barbara's delicious Oriental Salad served in matching beautiful fine china plates with Annees Folles design.
Barbara feels that my picture of her main course shows my plate almost empty ... but I wanted to get the design of her plates in the picture too. She served "joues de porc" (pork cheek) stewed in the oven for a long two hours with turnips, carots and a touch of orange juice. She served cumin flavored couscous as a garnish.A soft apple cake was our desert and Barabra is sharing her recipe with us.The Apple Lady’s Apple Cake
¾ C all purpose flour
½ C sugar
1 T baking powder (or yeast)
¼ t sea salt
1 t vanilla extract
3 large eggs
3 T vegetable oil
2/3 C whole milk
6 baking apples, cored, peeled and cut into thin wedges
Topping:
1/3 C sugar
1 large egg
3 T melted butter
Juice and zest of 1 lemon

Equipment: 1- 9 inch springform pan, buttered
Preheat the oven to 400 degrees F

In a large bowl, combine the flour, sugar, baking powder and sea salt and stir to blend. Add the vanilla, eggs, oil, and milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
Meanwhile, prepare the topping: in a small bowl, combine the sugar, egg, melted butter and lemon juice and zest and stir to blend. Set it aside.
Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature or warm, cut into thin wedges.
Thank you Barbara, you're a great host.

Laura's PIGEON UPDATE:

WHERE IS MY MAMA???

I do not want to"anthropomorphize" the life of a pigeon .. but when its mother flew away yesterday and didn't return ... I was pretty anxious ...
I made a paste with unsalted butter, bread softened with milk and put it next to my "protégé". The paste disappeared but Jean-Louis suggested it could also be that I was feeding all the pigeons in the neighborhood ... and he was right, I saw a pigeon eating my paste - and it was its mother! I have placed kebab sticks in all the plant pots around to stop them from coming, and now Teenage-pigeon is a little bit safer. I have read that a pigeon becomes adult at 4 weeks, and ours is 3 weeks old ... Let's hope it can grow to become strong enough to fly away soon.

The wonderful world of bloggers

World Eatz is a blog I love! I like its generosity and insight on food, I enjoy the recipes and the whole atmosphere - and the blogger behind, as I have recently discovered.

Blogger Simone contacted me by email, she was visiting Paris! I invited her to come over for a drink. Simone, her husband, and sister in law, Sunanna, who's currently studying and living in Paris, showed up Sunday evening with this beautifl bouquet of flowers!
We treated them to a red Crement from the Domaine-Sanzay near Saumur, in the Loire. Its fine bubbles and it ruby color are an invitation to celebrate, smile, and share!
Jean-Louis and I discovered three young smart people, curious about everything: life, politics, Paris, cultures, food, and more. Thank you Simone and Nicky and Sunanna, we really enjoyed your company! Well, my, the world of bloggers is full of great people!

>>> And now: Pigeon update

Our baby pigeon is growing fast, with tender down feather becoming big feathers that will allow it to fly away.

Mother pigeon is away long hours both morning and afternoon - getting food I presume. But when it's cold, like yesterday morning, it stays in the nest with the chick all morning.