Stephanie started our entries with what we all have in common: A LOVE FOR FOOD!
American, French, Chinese, Italian, Middle Eastern, Mexican, Puerto Rican, Russian, African. . . You name it!
I had a slice of Eloise's cheesecake and it was DEEEELICIOUS! Believe it or not, as I am writing these lines, Ed, un gran amigo y estudiante de español en nuestro centro, just brought us BBQ sauce made by his mother. IT IS AMAZING!!!
American, French, Chinese, Italian, Middle Eastern, Mexican, Puerto Rican, Russian, African. . . You name it!
I had a slice of Eloise's cheesecake and it was DEEEELICIOUS! Believe it or not, as I am writing these lines, Ed, un gran amigo y estudiante de español en nuestro centro, just brought us BBQ sauce made by his mother. IT IS AMAZING!!!
If you want that recipe, good luck to you because I don't think Ed's mom is going to share it yet. :-)
Eloise and Stephanie are on their way back to Paris after spending three weeks in Chicago. They went everywhere: The Sears Tower, The John Hancock Observatory, Michigan Avenue, and took a nice boat tour of the Chicago River. They did not waste one minute in the city! Eloise enjoyed the Field Museum and, of course, her English lessons with Catherine. :) Stephanie dined in A'linea, "one of the best restaurants in the world", and found the best croissants in Chicago in a little French bakery called Vanille.
Now, my brain is starting to put together a similar schedule, but in Paris. I can't wait to see Eloise and Stephanie again and to experience France with their guidance. That is what Language Loop is all about! It is a GLOBAL CONNECTION!
Enjoy,
Johanna
3 comments:
johanna, u speak about energy, sun, shining, ... But it is, all, you!!!! You are what make it work at LLCllc. You are the LLCllc sun. See you soon here or there.
stef
Stef, did you find out about creme catalane vs. creme brulee? :-)))
Johanna
Eyh! I have found the "crème brulée-crème catalane, which was the first" answer. And it is the crème catalane. Originally made in Spain but with flour (more like a crème pâtissière), was not always "brûlée". Then, Paul Bocuse found it and changed it by cancelling the flour and, always caramelizing it. It became the crème brûlée we know. Anyway, both are good and I can't wait for sharing one with you in Paris !
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