French Lessons

We just got back from 2 glorious weeks in France. We spent time in Paris and rented a house in Normandy. It was wonderful - Paris is such a beautiful city, full of flowers, art and breathtaking architecture. While I was there I tried to decide what it is that makes France such a special place for me. I think part of the allure must be the way that the French have created such a civilized life. They do creature comforts so well. I like the slower pace of life, their commitment to family time and the fact that they value lunch so much that all business stops for two hours in the middle of the day. I love the markets with the colorful arrays of fish, fruit, vegetables and cheeses. I love the French passion for eating seasonally and locally, and their reverence for simple, deliciously prepared food. I admire their gardens and love of fresh flowers. I love the look and feel of the beautiful linens, and the French desire for a few quality things rather than a houseful of cheap conveniences. And most of all, I LOVE the bread! Crisp, crunchy, high ratio of crust to crumb and available on every corner, French baguette is truly a marvel. The long skinny loaves, often with butter and Gruyere, were an easy lunch, and just the right size to eat while we walked. I always come home from France with ideas about how to incorporate more of a French lifestyle into my own life, and this trip is no different. I'm going to work in my garden and plant some flowers, and create some nice outdoor spaces to enjoy this summer. I'm going to shop at the farmer's market, carrying a basket full of locally produced vegetables home each week. But most importantly, I'm now on a quest to create a truly French baguette. One I can enjoy with a glass of wine, or that I can stuff with a few slices of the Gruyere that I bought from the cheese guy who herds sheep in the Pyrenees and smuggled home on the plane. I know that the French all buy their baguettes, rather than baking them themselves, but the store bought baguettes I have tried at home are a soft, doughy disappointment compared to the light, crispy, golden brown delicacies I enjoyed in France. I'm going to try to reproduce them here at home. It must be difficult to do, based on the fact that I seem to have dozens of recipes for French Bread, but not a single one for the long, thin baguette I am dreaming of. The quest for the perfect French baguette seems like a noble and worthwile pursuit. I'll keep you posted.