I'm back...

I'm back. Finally. And this is because I found a solution to easily copy my pictures from the French blog to the English one. I use to upload them separately. And it kinda takes for ever. The solution I found is to copy the html code from the French post and paste it on the English one. And then change the text. Yes, pretty obvious but it just occured to me that spending 2 hours uploading pictures was not the only solution out there. So I'm proud of myself and will now blog in English way more often.

I warn you, this post is about food. So if you are hungry, stop reading and go grab something to eat.

Last weekend was all about food. This is what I had for lunch Friday:

The tarte à la tomate that Cécile made. And for dessert, the apple pie I made. Or tarte aux pommes.

Then I started making cannellés because we hosted an international dinner, and everybody had to make a dish from his home country.Cannellés are from my home town, Bordeaux. They were invented by the wifes of the people making wine (I don't know this word...). They needed to invent a recipe in order to use all the egg yolk they had, because the white was used to "fix" the wine and help it last longer, at the time when they didn't have the technology we have now. So with those hundreds of yolks, they added vanilla and rum, created a weird shaped pan and decided to call those cakes cannellés.

And my maman is the best so she sent me the pans by mail.

I love my maman.

And what's this?

The cinnamon rolls dough that Mattias is making. Since I didn't make wine, I had a lot of whites from the eggs left so I decided to make meringues. That I overcooked... So they kinda look like something else.

Mattias also made Swedish meat balls:

The kitchen started to look a lot like a French administration building: packed, unorganized and noisy...

And of course, when the swedes remain calm and quit, the French starts to scream and panic:

Jenny, please stop messing around with Cécile's food...

Very nice... Until Cécile decided to throw flour (that I recently learned not to spell flower...) at him, defeating the all purpose of the tablier.

We all laughed,

so Mattias started giving us orders as pay back. And that's how Cécile ended up making crumbs for the meat balls.

At this point, Cécile decided to taste everything. Yummy...

Mattias is still being a good manager and successfully got Cécile to "flatten" the dough.

The quiche Lorraine is done, and Cécile is happy.

Very happy.

She can. Look at this:

We start acting like idiots until Mattias comes back.

Jenny then spreads the frosting quietly,

Cécile spreads the butter quietly,

and I keep taking pictures quietly.

But it doesn't work because Mattias soon realizes I am not doing much and I end up pouring 3 kg of meat in the bowl.

Disgusting... Very disgusting when you learn you have to mix all this, with your hands...

Roll the dough:

Aren't they cute?

Cécile keeps tasting all:

After 5 hours in the kitchen, one apple crumble cake, a quiche Lorraine, an onion pie, a zucchini and goat cheese quiche, meringues, cannelés, meatballs, cinnamon rolls and rolled chocolate cake, our guest arrive.

Cécile took portraits of all of them. Let's introduce everyone:

We spent a great night and were able to eat for 3 days with the left overs. And this my friends, is the definition of a good party...