Help! I am trying to bake here in Paris and can't find vanilla extract or almond extract, even in Bon Marché Grand Epicure. Do they just use vanilla beans? Inconvenient for some things. Can you get these somewhere?
Hello David, I have been an avid follower of yours forever., and the proud owner of your books. Went o school in France many years ago. Felt for you during your apartment renovation. Oh Boy! It is lovely.
I am from Jamaica. Wrote the first book on jerk cooking some twenty years ago. Jerk from Jamaica.Ed Anderson was the photographer. I was soo excited when I saw that he photographed your book. He stayed at my house in Jamaica. After listening to your podcast Joie. I summoned the courage to say hello to you. Sincerely, Helen Willinsky
David, I’m so sorry about your jaw and praying for a quick recovery. A couple of nights ago, I fixed your Cherry Apricot Crumble AND your Cherry Clafoutis-since cherries are in season!!!!!! They were a HUGE hit! It was so much fun to share how I met you at the LitFest at Ballymaloe a few years ago. One of my dear friends who was the host of our dinner signed up for your newsletter yesterday!!!!!!! Thank you for the many ways you influence my Life…Blessings, Marianne
I gasped when I saw the pic of the porcelain store, because my friend used to live right across the street, on Rue du Couedic!
Do you have a good osteopath to see about your jaw? I know a brilliant one in Lyon named Paul Chauffour, maybe he has some students who could see to you in Paris.
Feel better! I'm so excited, on my way to Paris at the end of the month!!! I hope some of your favorite patisseries will be open in August.
Hope you feel back to your regular eating and talking self very soon! We came upon Plaq when we were visiting in May. It was cool enough that I had the hot chocolate which was delicious. Plus we brought home a few bars to try, of course:)
Wonderful newsletter! I’ll be trying the apricot/cherrie crisp soon.
We’ll be in Paris for a few days this August and I know it can sizzle but I remember the leafy parks and summer evenings in the cafes…not all bad.
I have a Substack newsletter, Traveling While Old and the next issue is about traveling while old when it is hot. Your comments on Paris in the summer are spot on.
Wishing you a speedy recovery, unfortunately I do know what you are going through all too well. Always look forward to your newsletters and the recipes that come with them.
I hope you are able to eat “harder” foods soon! We’ve rented a house with a pool in Orleans, on Cape Cod, for a week in August. Hope I can make it through July! Best to you and Romain!🥵
Since I started making your Brown Sugar Shortbread Cookies I have heard more "Best Cookie I ever ate!" comments than in all my years of cookie making!!
Help! I am trying to bake here in Paris and can't find vanilla extract or almond extract, even in Bon Marché Grand Epicure. Do they just use vanilla beans? Inconvenient for some things. Can you get these somewhere?
I hope your jaw heals up nicely! I badly pulled a muscle in my neck while sneezing, the hazards of getting older :0
Hello David, I have been an avid follower of yours forever., and the proud owner of your books. Went o school in France many years ago. Felt for you during your apartment renovation. Oh Boy! It is lovely.
I am from Jamaica. Wrote the first book on jerk cooking some twenty years ago. Jerk from Jamaica.Ed Anderson was the photographer. I was soo excited when I saw that he photographed your book. He stayed at my house in Jamaica. After listening to your podcast Joie. I summoned the courage to say hello to you. Sincerely, Helen Willinsky
Your fig tree looks to be flourishing. A deer dined on my last night. I have foiled the next foray with Liquid Fence.
Great summer newsletter. I am so glad your fingers did not get misaligned. You can still type!
I am so enjoying the glimpses of your charming garden. An apartment! with a garden! in Paris! Fabulous.
Could not resist buying the trio of hot chocolate from Daintily in SF. Thanks
David, I’m so sorry about your jaw and praying for a quick recovery. A couple of nights ago, I fixed your Cherry Apricot Crumble AND your Cherry Clafoutis-since cherries are in season!!!!!! They were a HUGE hit! It was so much fun to share how I met you at the LitFest at Ballymaloe a few years ago. One of my dear friends who was the host of our dinner signed up for your newsletter yesterday!!!!!!! Thank you for the many ways you influence my Life…Blessings, Marianne
I gasped when I saw the pic of the porcelain store, because my friend used to live right across the street, on Rue du Couedic!
Do you have a good osteopath to see about your jaw? I know a brilliant one in Lyon named Paul Chauffour, maybe he has some students who could see to you in Paris.
Feel better! I'm so excited, on my way to Paris at the end of the month!!! I hope some of your favorite patisseries will be open in August.
Hope you feel back to your regular eating and talking self very soon! We came upon Plaq when we were visiting in May. It was cool enough that I had the hot chocolate which was delicious. Plus we brought home a few bars to try, of course:)
A little drooling never hurt anybody. I’m sticking with you!!! Hope your jaws are all aligned again. Happy 4th!!!
Wonderful newsletter! I’ll be trying the apricot/cherrie crisp soon.
We’ll be in Paris for a few days this August and I know it can sizzle but I remember the leafy parks and summer evenings in the cafes…not all bad.
I have a Substack newsletter, Traveling While Old and the next issue is about traveling while old when it is hot. Your comments on Paris in the summer are spot on.
Thanks for your great writing.
Your garden looks lovely.
Thanks for the mention, David. I need to go and make that apricot cherry crisp now!
Wishing you a speedy recovery, unfortunately I do know what you are going through all too well. Always look forward to your newsletters and the recipes that come with them.
I hope you are able to eat “harder” foods soon! We’ve rented a house with a pool in Orleans, on Cape Cod, for a week in August. Hope I can make it through July! Best to you and Romain!🥵
Since I started making your Brown Sugar Shortbread Cookies I have heard more "Best Cookie I ever ate!" comments than in all my years of cookie making!!