Serve It Forth

“Accro” means “hooked” or “addicted” in French. I am accro à several things: My morning coffee, the game Wordtwist (You are going down, Joe!), Advil PM, and now, pistachio ice cream with calissons from À La Mère de Famille.

The bad news is that it’s really, really hot in Paris right now. The good news is that it doesn’t get dark until 10:30, so that when things start cooling off in the evening there’s still plenty of light left.

Not that Paris isn’t beautiful in the dark…

Clafouti is clafouti. It’s not a cake, though it’s made from a batter. It’s not a custard, though it’s a bit creamy. It’s not a soufflé, though it puffs up during baking. It is what it is. And when it’s good it’s delicious.

I put cream cheese frosting in the same category as basil pesto, Bordier butter and aïoli, and that category is called You Could Spread This On Anything And I Would Eat It.

I am currently playing a little game with my cookbooks that I like to call Ship, Store, or Pitch.

There is a lot on my plate at the moment, and I wish I meant that literally, since last night’s dinner seems to have gotten lost somewhere between French class, phone calls, and packing.

Forget macaroons and truffles for a moment, forget the millefeuilles and éclairs. La Bague de Kenza is a Parisian patisserie of a different kind. It’s Algerian.