Je le regarde quand il entre la café. Il ne me voit pas, comme d'habitude. Mais je le verrai toujours. Il s'assied sur la table et il commande un café au lait et un croissant, comme d'habitude. Il attends avec patience, comme si il avait la temps dans le monde.
Je bois mon café au lait, en regardent et souhaitent...
J'ai envie de lui parler, vraiment, mais je ne peux pas, je suis si effrayé.
Mais pourquoi est-il que il ne fait pas me parler? Je ne suis pas jolie? Ou belle?
Je commence de sentir que il n'y a aucune espoir, alors soudainement il me regarde. Il se lève et il marche vers moi...'Excusez-moi?'
'Oui monsieur?'
'Est-ce que je-peux emprunter le journal?' Il demande.
'Oh, bien sur', je réponds, déçu.
Je le lui donne en souriant. Il le prend et il retourne à sa table pour lire mon journal. Il ne me regarde pas encore. Il ne me parle pas encore. Il ne fait jamais.
Je prends ma tête dans mes mains, sentiment embarrassée
Enfin, je lève les yeux une dernière fois, mais il est déjà allé. Une autre opportunité est allée....
Par James Hanley
Sunday, 31 July 2011
Wednesday, 20 July 2011
Bretagne Cuisine
Bretagne (Brittany) is a North-Western region of France, situated on the border of its country and directly opposite Britain, separated of course by the English Channel.
Because of Bretagne's proximity to the sea, the majority of its fresh produce originates from the ocean. Sea creatures such as oysters, mackerel and sardines are found in an abundance and are used in a number of famous Bretagne dishes, particularly Cotriade, a fish stew which specializes specifically in Bretagne.
Bretagne is particularly noted for its cultivation of buckwheat and its usage in mainly dessert dishes. The Bretagne crepes are famous for their fundamental ingredient being buckwheat flour. These types of crepes are known as 'galletes' or 'gallete de ble noir's and are recognized as one of Bretagne's notable dishes; they can be layered with anything ranging from sweet sugar and fruit, to savory Bretagne pork sausages.
The fundamental cheeses of this region are Emmental and Raclette. They are both a Swiss influenced cheese and are rather a largely manufactured cheese in Bretagne, than a native produce. Emmental is a firm yellow product, notable for the cheese bubbles or holes which occur as a result of CO2 not leaving the cheese during production. Raclette is made from cow's milk and is reasonably firm, used predominantly for melting. Raclette is interesting also as it not only refers to the cheese, but a famous French and Swiss dish which consists of mainly Raclette cheese and potatoes...
There is no notable wine of Bretagne, as it is a region better known for its production of beer and cider. Bretagne is the 2nd largest cider-producing region in France, and was once a well known site of brewing, serving a number of traditional beers known to Bretagne. Bretagne is famous for its production of chouchen, which is a honey-based alcoholic beverage.
Some notable recipes associated with Bretagne are:
* 1.5 kg of conger eel, cut into 1 inch slices
* 500g of bass, gutted, washed and cut into 3 inch chunks
* 1.5kg of wrasse, gutted, washed and cut into 3 pieces
* 500g of mackerel, gutted, washed and cut into 3 pieces
* 500g of whitting, gutted, washed and cut into 3 pieces
* 500g of sardines, gutted and washed
* 200g of butter
* 3 large onions, 1 stuck with 2 cloves and the other 2 chopped
* 2kg of peeled potatoes
* 1 bouquet garni (thyme, bayleaf, parsley)
* salt and pepper
* croutons.
To make the galette saucisse, spread the hot crepe with mustard and wrap around your favourite sausage.
Because of Bretagne's proximity to the sea, the majority of its fresh produce originates from the ocean. Sea creatures such as oysters, mackerel and sardines are found in an abundance and are used in a number of famous Bretagne dishes, particularly Cotriade, a fish stew which specializes specifically in Bretagne.
Bretagne is particularly noted for its cultivation of buckwheat and its usage in mainly dessert dishes. The Bretagne crepes are famous for their fundamental ingredient being buckwheat flour. These types of crepes are known as 'galletes' or 'gallete de ble noir's and are recognized as one of Bretagne's notable dishes; they can be layered with anything ranging from sweet sugar and fruit, to savory Bretagne pork sausages.
The fundamental cheeses of this region are Emmental and Raclette. They are both a Swiss influenced cheese and are rather a largely manufactured cheese in Bretagne, than a native produce. Emmental is a firm yellow product, notable for the cheese bubbles or holes which occur as a result of CO2 not leaving the cheese during production. Raclette is made from cow's milk and is reasonably firm, used predominantly for melting. Raclette is interesting also as it not only refers to the cheese, but a famous French and Swiss dish which consists of mainly Raclette cheese and potatoes...
There is no notable wine of Bretagne, as it is a region better known for its production of beer and cider. Bretagne is the 2nd largest cider-producing region in France, and was once a well known site of brewing, serving a number of traditional beers known to Bretagne. Bretagne is famous for its production of chouchen, which is a honey-based alcoholic beverage.
Some notable recipes associated with Bretagne are:
Brittany Fish Stew (Cotriade)
serves:- 6-8, preparation time:- 10-15 mins, cooking time:- 30-35 mins,
Ingredients
* 1.5 kg of conger eel, cut into 1 inch slices* 500g of bass, gutted, washed and cut into 3 inch chunks
* 1.5kg of wrasse, gutted, washed and cut into 3 pieces
* 500g of mackerel, gutted, washed and cut into 3 pieces
* 500g of whitting, gutted, washed and cut into 3 pieces
* 500g of sardines, gutted and washed
* 200g of butter
* 3 large onions, 1 stuck with 2 cloves and the other 2 chopped
* 2kg of peeled potatoes
* 1 bouquet garni (thyme, bayleaf, parsley)
* salt and pepper
* croutons.
Galettes de Sarrasin
- ½ cup buckwheat flour
- ½ cup all purpose flour
- ½ cup milk
- 2 eggs
- 1 tsp salt
- 2 tbsp water
To make the galette saucisse, spread the hot crepe with mustard and wrap around your favourite sausage.
REFERENCES:
http://en.wikipedia.org/wiki/Brittany
http://us.franceguide.com/what-to-do/wine-and-cuisine/Discover-the-cuisine-of-Brittany.html?NodeID=119&EditoID=181546
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