20 July 2009

Paris Plage

Paris Plage began today along the banks of the Seine. Each year since 2001, the city of Paris sets up a makeshift beach along the Seine River from late July through mid-August. The "beach", complete with sand, palm trees, lounge chairs and more, occupies the walkway and stretch of highway along the right bank of the Seine.

Photo courtesy of The Associated Press

Although it's not quite the real thing, Paris Plage offers a pretty great approximation of the beach for those who can't make it to the Mediterranean.

Photo courtesy of The Associated Press

It's a momentary oasis within bustle of urban Paris.

19 July 2009

Le Pont des Arts (selon le NY Times)

Read the New York Times' take on the Pont des Arts here.

Their vision is somehow even more romanticized than my own.

17 July 2009

Tarte aux pommes

I knew I had to do something French to celebrate Bastille Day, la fête national française, on Tuesday. While listening to bad French pop music and adolescently angsty French pop-rock was inevitable, I decided to try something a little more à la française: baking!

For my first foray into French baked goods, I chose a very simple, but tasty treat: la tarte aux pommes. During my year in Paris, I ate a number of wonderful apple tarts and it came to be one of my favorite French desserts. Combined with the fact it’s a cinch to make, the tart was a no-brainer choice. (The super easy recipe follows below).

I had a great time singing along to French songs and baking the tarte in my Parisian-sized kitchen. Oh, la nostalgie! Plus, my co-workers praised my tasty concoction.

It was nice to bring a bit of France to Columbus.


2-5 Golden Delicious apples (amount depends on size of apples and size of crust)
Lemon Juice (juiced yourself or purchased in those handy lemon-shaped containers)
2-3 tbs of Sugar
1 tsp of Cinnamon
2-3 tbs of melted margarine or butter
1 Pie Crust (you can make your own if you so desire)

Preheat the oven to 400°F.

Peel, core and slice as many apples as you’ll need to fill the crust. Brush the exposed parts of the apples with lemon juice to prevent discoloration.

Arrange the apple slices in concentric circles within the pie crust. Try to fit in as many slices as possible.

Sprinkle some of the sugar and cinnamon over the tart, then spoon the melted butter on top. Add the rest of the rest of the sugar and cinnamon and you’ve good-to-go.

Bake for 45-55 minutes or until the apples are golden brown.

Serve cool or warmed up with a dollop of strawberry Bonne Maman jam on top.

Voilà et bon appétit!