Our trip to Omaha Beach is a part of the trip that will forever live in my memory. We took the train from Paris to a little town called Baux (top 4 photos) where we purchased a picknick lunch, then took a taxi from Beaux to Omaha. Once we arrived at Omaha, we walked around the American cemetery (the 4 photos after Beaux), the sight was sobering for lack of a better word. After the cemetery we walked to the beach (the rest of the photos), where we ate our packed lunches, collected remembering stones to bring back to the states, and journaled out our aching hearts.
I am headed out to Europe tomorrow! Eeeeeeeeeeeeeeekkkkkkkkkkkkkk!!!!
We are doing a photo tour of England and France (!!) And for a few days after my friend and I will be going back to Italy for a few days to play around in Rome. (We met back o my last photo tour in Italy past year.)
Cheers for now, from a very excited girl.
I am not sure I have ever told you how much I love and how much I hate french macarons. Oh my gosh. I hated them for years. When I worked at the tea shop, I tried to make them to sell, I tried 5 times. Fail, fail, fail, fail, fail. So I gave up. But then, quite a while later, I ate a properly made macaroon.No longer had I given up. That crunchy! That soft gooey! I tried again, another 3 times. Fail, fail, fail. But, the other day, I had the notion to try again. Fail. But not as totally terribly as before, so I tried again. AND I FREAKING DID IT! I ran around the house, screaming and singing, and nearly crying at the sight of the beautiful unfinished cookie. Worth it. Worth the failing, figuring out what was wrong, nailing down how to make macaroons in my climate, my kitchen, and my oven.
How to not fail as many times as I did:
Watch this video!
Buy ;Name Your Link;;”>this book
Use a scale, you really have to measure everything in grams. I know we are Americans, we don’t like to do that, but we need to.
Mess around with the oven temperature. It ended up that a low oven temp worked best for me, that may not be the case for you,. Try just a few cookies in different oven temps.
I used this recipe for the shells. And Like I said, I used a lower oven temp, like 280; and I baked them for 10-15 minutes.(For some reason the times varied by the pan I put in the oven.)
And this for the filling:
1/2 cup butter, soft
1/2 cup melted chocolate
1 teaspoon vanilla
2 cups powdered sugar
2 tablespoons milk
Cream the chocolate and the butter together. Add the powdered sugar, vanilla, and milk mix until combine. If the filling is too thin, add a little powdered sugar, if it is too thick add a little milk.
Spread the filling on the bottom of a macaroon, arrange sliced strawberries on the filling. Top with another macaroon.
Look at <a href="http://http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=madedl-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B007NANK3O“>;this! this So cute!
Love this food blog! She is so adorable!
In about two weeks I will be in Paris! Eating macarons HERE! Any must-sees in Paris? Especially foodie wise?
Also, I didn’t take any pictures while making the macarons, because I thought it would flop. I will have to do a step-by-step post.
!!Update on my cookbook!!
I chatted with my designer about the cover logo. AND shot the cover photo!! It’s becoming real!
Florince, you were wonferful. I loved you very much. Your leather markets made my heart go pitter-patter, your markets made me sigh deep down, and your beautiful land made my soul new. Thanks for a wonderful two days with you.
Ciao for now Tuscany.
This concludes the Italy posts, thank you all for looking over my w.o.n.d.e.r.f.u.l. trip to Italy!