For lunch, a variety of salads like the one above…fresh and healthy. (You know I have food issues!)
Today in class we presented our homework…on a topic about a passion. Guess what mine was? Yes, anything to do with France and French things. It went well. My passé compose and imparfait verbs were correctly said, but I made a couple of horrible erros that I must not do again!! Very few of you will understand suffice to say that I MUST remember to Avoir +Visiter. (Means a lot to me, but to most…” Are you nuts? Who cares!”)
At 1:00 pm it was 22 degrees and sunny…again. I hear Toronto it NOT like this It is not my fault.
So today’s cooking lesson. The highlights were learning how to filet a fish and make crème brulee. I had some trouble. It was the fish, not me that caused the fish to be massacred. (See pictures below).
For dinner we had:
- Carrots and Peas “Millefeuille”
- Filets of Dorade with crab sauce
- Violet Crème Brulee
- 4 Cheeses
Mickel chopping up the crab to make the sauce
Pouring the peas and carrots into pans to bake
My fish (before)
My fish (after)—keep in mind that my partner had the fish first and then I got the other half to filet.
This is a picture of the fish ATER he was filleted.
Dinner once again was delicious. We spent 2 12 hours preparing the meal and 1 ¼ hours eating the dinner. I am SOO FULL AGAIN!!!
The appetizer (Carrots and Peas “Millefeuille” with bacon) and the fish (with polenta and zucchini in a crab sauce):
Making the crème brule…and the final result!
Other posts related to my time at Ecole des Trois Ponts
April 17: Lose Weight With The Paris Marathon. Gain Weight In Riorges
April 18: Here Comes the Food
April 19 (Part 1): Les Fromages
April 20: Fully Immersed
April 21: France’s Influence On Jan
April 22: Final Dinner