the wonders of a quiche.

Foie gras, Camembert, and champagne… who needs it when there are so many things you can do with a quiche? This has become my go-to meal because it’s super easy to make, we usually have the ingredients on hand, and well, it’s just delicious.

Pre-packaged dough for the crust (or you can make it by hand if you want to be fancy), a few eggs, and a splash of milk are all you need to make your way towards a fantastic quiche. I’ve found that it doesn’t even really matter exactly how many eggs or how much milk you put in, but for a normal-sized quiche, I’d go with 3-4 eggs and between a 1/2 cup – 1 cup of milk. You can even use cream if you want! (See, the options are endless!) Throw in all of the other stuff you want, stir it all together, pour it into the crust, and voilà! 30 minutes later, it’s ready.

The first quiche I ever made: a quiche paysanne.

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my little French life

So much has been happening in my little corner of France that I am incredibly behind on blogging about it – I’ll take that as a good thing! I still haven’t written about Grant and Matt’s end to their trip, and I’ve just returned back to work after having spent a week with parents visiting me. There are lots of exciting updates, but for now, I’m going to tell you all about what has been happening in my little French life. How is work? How is food? How are the SNCF train strikes? Keep reading to find out. (I probably won’t talk about the SNCF train strikes though… thinking about it too much can probably lead to stomach ulcers.)

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grant & matt in france: part 4 (christmas)

I’m dreaming of a French Christmas…

My boy and his family ever so graciously invited Grant, Matt, and me to celebrate Christmas Eve with them at home. It was my first Christmas to not spend with my family, but I was so thankful to have my little bubs there with me for our first Christmas in France.

We all sat down for the meal around 7:30pm, “we” being Grant, Matt, me, Michel, his parents, his brother and sister, his godmother, and two of his cousins. First up was a platter of little bread slices smothered with fish mousse, fish eggs, or pate. All three of us tried all three of them, and I was proud. I can’t say that I was a fan of the fish eggs but now I can say that I have eaten them! Next up, we all toasted our glasses full of a beverage called “kir”: creme de cassis mixed with champagne (or non-alcoholic champagne).

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