The World in the Palm of Our Hands

I heard a gasp behind me as I walked along the Seine in Paris. The year was 1996. I turned around and saw my colleague, Diana with her jaw dropped and eyes wide open. "What?" I said. "It's Notre Dame, do you think....do you think we can go inside?" she asked with sheer astonishment. Sometimes we grow used to the beauty of a face, the way the sun catches a glint in the eye or bounces off of a child's lock of hair. The same can happen to our surroundings as they become the norm. My walks in Paris can regularly take me past places such as Notre Dame, the Eiffel Tower, the Louvre and other landmarks. Most often I am inwardly reflecting on the presence, beauty and historical significance as I walk around the city. I note the way the setting sun rests upon the architecture, the water and nature and soak it in with each breath. But this was Diana's first trip working to Paris and this wasn't the norm. She had just come over to the international operation and was along with the rest of us for the day. "Of course we can go in," we all agreed. We paused and relived the excitement of seeing and feeling the power inside this magnificent cathedral as the sun streamed in through the rose windows. The world seemed to be in the palm of our hands.

Yesterday, 14 years later was Diana's last trip after 42 years as a flight attendant. We were back in Paris where it's beauty had become the norm for Diana, but like me, she always inwardly felt the love and appreciation of this magical city as she walked around. It became a comfortable love as it grew from the bolt of lightning infatuation to an experienced passion. She had chosen this City of Light to mark the exit from her career as a flight attendant. We all wanted to celebrate by taking her out for dinner. We went to Bistro De La Muette, which was recommended by some of the crew. We arrived for our 7:30 reservation to a table set up near the outside on this beautiful evening. Two of the flight attendants had ridden the Vélib' bicycles across the city to the restaurant and met us there. The waiter then brought us all a Kir Royale and we made a toast to Diana for a happy retirement. We chose from the 38 euro prix fixte menu which included an apperitif, 3 courses, a bottle of wine for every 2 people and coffee. The first course offered among other choices, Smoked Salmon, Foie Gras and a Tartare of Avocado with Lobster. The main course offerings were equally as appetizing. There were Lamb Chops with Thyme and Dauphinois Potatoes, Southwestern Roasted Duck with a Cherry Sauce and Fresh Tagliatelle, Steak and Frites, dishes with organic shrimp and much more. The desserts sounded so good that we ordered different ones and tasted each others. The Molten Chocolate Cake with Caramel was dressed with pretty pink spun sugar on top. The warm Apple Tart and sorbet had swirly, festive caramelized sugar decorations. The table next to us had Crepes Suzette with a flaming orange sauce. This was traditional French bistro fare at it's best, and the restaurant was packed. I think Diana felt like the Belle of the Ball on this last evening of her airline career, but her feelings must have been bittersweet. We paid the bill and made our way back to the hotel. Five of us took the Vélib' bicycles back for a late night ride, and 3 opted for a cab. The blur of the Eiffel Tower sparkled in the night as we quickly went by. We marveled at this jewel that had become our norm.

At the end of the flight home, as she bade everyone and her 42 year career good-bye, I gave Diana a token of remembrance. She will always have the world in the palm of her hand!

Bistro De La Muette
10, chaussee de la Muette
metro: La Muette or Passy

...And We Have a Winner!!

It rained this morning, but as I walked through the garden I knew there would be sunshine today. I love to give things away and that always brings light. All of the names of those who commented on my CSN Giveaway had been carefully written out, with followers and subscribers entered yet another time. I folded the little white pieces of paper and put them into a bowl. I then closed my eyes while my son snapped the photo as I drew a name. And, the winner is......drum roll.......Cheryl!! Thanks to all who took the time to leave a comment. All of our lives are busy and precious and every time someone stops by my site, I am touched. So again, thanks to everyone and also to the very generous folks at CSN! Congratulations, Cheryl :-) I will forward your name to CSN and you'll get your $40 gift certificate right away!

Have a great week!! May it be full of sunshine!

Lavender Honey Grilled Chicken and a Summer Salad

He was going to London and I was going to Paris. I ran into my colleague and beekeeper friend, Rich on our way to work. As we discussed his bees, he thought I might enjoy visiting a honey shop in Paris while I was there. He scribbled the directions on a scrap of paper and wrote down the proprietor's and apiculteur's name, Jean-Jaques. I would tell him Rich sent me. When I awoke from my nap in Paris on a hot, sunny afternoon, I headed out in search of honey. Twisting and turning up the steep hill to Butte-aux-Cailles, I found the honey/bee keepers shop, Les Abeilles. Jean-Jaques was tending the shop and when I mentioned Rich's name he smiled. The shelves were lined with honey and honey products, as well as beekeeper's accoutrement. As I stood there chatting with Jean-Jacques, a honeybee flew in and buzzed around this friendly place. Nothing like a little ambiance! Small jars of honey were lined up for tasting and I chose a wild lavender honey from Spain to buy. I tucked it into my bag thinking about using it in my tea, salad dressing or on grilled chicken. I went back out into the warm June sun to go to my next stop, la porcelaine blanche. It is a small shop on rue Monge, at the foot of the Mouffetarde. Mainly you'll find white porcelain, but they also have some colorful pottery, too.
White French porcelain has always been a favorite of mine and this is one of many stores in Paris with a good selection. I found a lyrically shaped white plate and a small edged, white dish shaped like the country of France. Oooh-la-la! I was drawn to them like bees to honey ;-) and was already envisioning what I'd put on them.....maybe something with honey, no?!
Hi Honey, I'm home!!

Lavender Honey Grilled Chicken

1 boneless chicken breast, about 1 1/2 pounds
2 tablespoons lavender honey*
2 teaspoons herb de Provence with lavender
freshly ground pepper
*Or use your favorite honey.

Have ready a grill that is medium high temperature.

Rinse and pat the chicken dry and cut it into 4 strips. Coat the chicken with the honey and sprinkle with the herb de Provence. Freshly grind pepper over chicken to taste. Place the chicken onto the hot grill and grill until mostly cooked on one side, about 15 minutes. Turn and finish cooking until nicely browned, but not burned. The sugars in the honey can easily burn, so adjust temperature if it starts to brown too quickly. It should be nicely caramelized.Once the chicken is done, take off of the grill and put it on a plate to rest. Slice diagonally into 1/2 inch pieces and serve either warm or at room temperature.

Serves 4.
Baby Greens and Basil Salad with Honey Ginger Vinaigrette

5 ounces mixed baby greens, rinsed well
1 ounce basil leaves, rinsed well
1 cup fresh cherries, pitted
assorted herb flowers or other small edible flowers*
4 lavender flowers* on their stems, fresh or dried
*Make sure they have not been sprayed with pesticides or chemicals. I use them from my garden so I can be certain they are organic. Use only the herb flowers in a recipe where you would use that herb, since the flower taste resembles the herb. In a large salad bowl, mix the basil, baby greens and flowers together. Reserve the lavender flowers for garnish. Add the Honey Ginger Vinaigrette and toss. Divide evenly among 4 serving plates. Garnish with any extra edible flowers and the lavender. For extra lavender flavor, pull the lavender flowers from the stem and sprinkle over the salad. Since lavender has a strong flavor, I like to let each person add their own, if desired.

Serves 4.
Honey Ginger Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup Meyer lemon juice*
1 tablespoon (or more, if you like it sweeter) lavender honey**
1/2 teaspoon ground ginger
good pinch of cayenne pepper
sea salt to taste
*If you can't find Meyer lemons, use 3 parts lemon juice and 1 part orange juice.
**Or use your favorite honey.

Whisk together the lemon juice, honey, and ginger in a small bowl. Drizzle in the olive oil while whisking, until thoroughly blended and emulsified. Add the cayenne pepper and salt to taste.

Makes 3/4 cup vinaigrette.


A chilled dry Rosé compliments the grilled chicken and the summery salad very well. Lavender Honey Grilled Chicken recipe.
Baby Greens and Basil Salad with Honey Ginger Vinaigrette recipe.

Les Abeilles
21, rue de la Butte-aux-Caille
metro: Place d'Italie or Corvisart

la porcelaine blanche
119, rue Monge
metro: Censier Daubenton

A Giveaway...And It's Your Choice!!

I was so excited when CSN contacted me with another giveaway offer! They are a large online store site with everything, from your choice of a bathroom vanity to cookware to pets items to baby gear and so much more. With over 200 store sites to choose from you could spend hours just imagining the possibilities. And that is the fun part, you get to choose what you want with a $40 gift certificate. Whether you are renovating or just want a gift for yourself, the only problem you'll have is making up your mind. So with out any more ado, grab a cup of coffee and go shopping at CSN's website, all from the comfort of your favorite chair :-)

For a chance to win the $40 gift certificate at CSN, just leave a comment. If you are a follower, let me know and I'll enter your name twice. And if you are also subscribed to 2 Stews, you'll get a 3rd chance...just mention it in your comment. I'll be drawing a name on Sunday, June 13th.
This is open to all of my readers in the US and Canada.

Good luck!!

David Lebovitz's Fresh Ginger Cake

It's time for dessert! While browsing through David Lebovitz's "Ready for Dessert" cookbook from last weeks book signing, Fresh Ginger Cake with Lemon Curd Whipped Cream grabbed my attention. My son was coming home from college and I wanted to make a favorite for him. We love the lively and comforting combination of fresh ginger with lemon and this cake has both. Usually I make gingerbread, not ginger cake and only around the winter holiday time. The fresh ginger and zing of lemon makes this cake great any time of the year. You may use store bought lemon curd for the whipped cream, but David gives a recipe for lemon curd in his book that is very easy. I used Meyer lemons which gives the curd a less tart and rounder flavor. In addition, he suggests a fruit compote to serve with it, and this cake is also delicious with just a dusting of powdered sugar. It is the kind of cake that it is hard to walk by without cutting off "just another sliver"! Thank you, David :-))


David Lebovitz's Fresh Ginger Cake

4-ounce (115-g) piece fresh ginger, peeled and thinly sliced
1 cup (250ml) mild-flavored molasses
1 cup (200g) sugar
1 cup (250ml) vegetable oil
2 1/2 cups (350g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1 cup (250ml) water
2 teaspoons baking soda
2large eggs, at room temperature

Preheat the oven to 350 degrees (175 C). Butter the bottom and sides of a 9-inch (23-cm) springform or round cake pan with 2-inch (5-cm) sides and line the bottom with a circle of parchment paper.

In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.

In a large bowl, mix together the molasses, sugar, and oil. In a medium bowl. whisk together the flour, cinnamon, cloves, and pepper.

In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then add the chopped ginger.

Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.

Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or toothpick inserted into the center comes out clean, about 1 hour. Let cool completely.

Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.

Serving: Serve wedges of this cake with whipped cream, ice cream, or a fruit compote.
Storage: Because this cake is so moist, it keeps well for up to 5 days at room temperature. It can be frozen for up to 1 month.

Lemon Curd Whipped Cream
(Adapted from, "Ready for Dessert", by David Lebovitz)

Lemon Curd

1/2 cup (125ml) freshly squeezed lemon juice*
1/2 cup (100 g) sugar
6 tablespoons (3 ounces/85 g) unsalted or salted butter, cut into pieces
2 large eggs
2 large egg yolks
*Meyer lemons juice may be used.

In a small nonreactive saucepan over low heat, combine the 1/2 cup (125 ml) lemon juice, 1/2 cup (100g) sugar, and the butter. Set a mesh strainer over a medium bowl.

In another medium bowl, briefly whisk together the eggs and the yolks. When the butter has melted, whisk some of the warm liquid from the saucepan into the eggs, whisking constantly as you pour, then stir the egg mixture into the saucepan. Cook, whisking constantly, until the curd starts to thicken and looks slightly jelled. Don't let the mixture boil.

Pour the lemon curd through the strainer set over the bowl. Cover, let cool, then refrigerate until chilled.

Whipped Cream

1 cup (250 ml) heavy cream

In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it forms soft peaks.

To finish, fold the whipped cream into the chilled lemon curd.

Fresh Ginger Cake recipe.
Lemon Curd Whipped Cream recipe.

David Lebovitz Book Signing and a Candle Light Dinner

It all started with a hum. I couldn't hear the hum, but then again after so many years of working near jet engines, hearing a whisper is pushing it. Back to the Apple store we went with my son's brand new humming computer. We left it for the Apple Geniuses to diagnose while we browsed around the mall. Wondering if Williams-Sonoma was offering any free samples, we wandered in. Right up front beside the counter was a fancy ice cream maker with an enticing book propped in front entitled, "The Perfect Scoop", by David Lebovitz. It was like manna from heaven! Our recent ice cream making experiments were just that....experiments. This looked like we could actually make real ice cream, interesting ice cream, by an expert (or ice cream genius!). Being July, the month of my son's birthday, I bought it for him as a present. Later we sat and read through it together as my son took little green stickies to mark recipes he wanted to try. It was a good summer that year. I also discovered David Lebovitz had a blog....and....he lived in Paris. He just kept getting higher on the throne as I read and laughed and bookmarked and revisited his blog about "The Sweet Life in Paris". Then he wrote more books and I kept getting them. Through the blog I noted his book signings in Paris. It didn't work out last year, but voilà...this year I was in Paris for the signing. I brought all of my books from Boston to WH Smith Bookstore on rue de Rivoli this past Wednesday.

My friend, Nancy and I arrived a little early for the 7pm signing and found David already signing books. I was smitten as he patiently and sweetly gave everyone time without rushing. He graciously posed for pictures and chatted with all. Of Course, I had David sign "The Perfect Scoop" to my son. The rest were for me :-) Wh Smith said it was their largest turnout since "Harry Potter." My friend, Doug arrived as David was giving a short talk and answered questions. I introduced him to David and we left feeling lighter, even while carrying our bounty of signed books. It was about 8pm by now as we made our way to the Marais for dinner at Chez Omar, a North African restaurant. When we arrived, it was still light outside on this warm late spring evening. Inside, candles were lit at every table. We ordered a chilled Bordeaux Rosé that smiled in the candlelight. All 3 of us ordered the same meal, Méchoui roasted leg of lamb with couscous and and vegetables. Doug chose the wines, with a St.-Émilion Clos de la Cure for dinner. I liked the name and liked the complexity and flavor even more. We noticed the overhead lights still weren't on as the glow of the candles danced around the wood paneled dining room. Our conversation kept coming back to meeting David Lebovitz, his cookbooks, blog and how utterly sweet...(have I mentioned that?) and charming he was. When the food arrived we marveled at the large, finely roasted lamb, platter of couscous, tureen of vegetables in an orangey red broth and small dish of a spicy red condiment. As we dug in, the darkness grew. I looked up and saw the chef cooking by candlelight. We finally deduced there was a power outage, but it really didn't have any effect on the full restaurant or the diners. And I think they will have no trouble paying their electric bill this month. I couldn't believe we had devoured almost everything but the bones, which left no room for dessert. I guess that will have to wait until I get home and choose from David's, "Ready for Dessert" cookbook.

Stay tuned :-)

Chez Omar
47, rue de Bretagne
Paris, France 75003
Phone: 01 42 72 36 26