Garçon, another glass of wine, please!

I have returned from the south of France, refreshed, nourished (literally), and a half a size bigger than when a I left.  The trip was just as it should have been: super-relaxing and centered around leisurely 3 hour lunches with lots of wine.

Highlights included a cooking class in Nice, during which we managed to sear duck breasts and fry panisse (while drinking) without burning either ourselves or the food, wandering (full of zabaglione and slightly drunk) through the narrow, winding streets of vertiginous Apricale, Italy, and pretending to be brain-starved zombies while exploring the uber-creepy abandoned WWII Maginot Line bunker in a downpour atop the hill village of Saint Agnes.

We racked up a total of 6 Michelin stars (3 2-star restaurants), two of which rank among the best meals of my life (Chevre d’Or in Eze and Mirazur in Menton).  There was also lots of sleeping, hiking rocky paths round rugged, sun-drenched caps jutting into the Mediterranean, exploring castles, and poking (e.g. eating our way) through the offerings in the morning markets of Menton and Nice.

Given all this, it may surprise you (as it certainly surprised me) to learn I also edited over 150 pages of manuscript.  Apparently I work best when the sun is out and wine is on regular offer.  I think I’ve got about 2 more weeks of work to go and then ABSENT will (FINALLY) be ready to send to readers.  So, that’s awesome.

The one thing that did not happen, either while on vacation or in the 24 hours since I’ve been home, was any sort of preparation for my classes this week.  Sooooo….I’d better get to that!

Keep the wine chilled for me, I’ll be back soon 🙂

Happy vacation, one and all

With the upcoming holiday celebrating gorging ourselves silly giving thanks for our blessings, I’m taking a wee blog vacation.  Thankfully (yes, see, I’m giving thanks already!) my husband and I don’t have to travel this year; I’ll be cooking for family right here in our tiny Brooklyn apartment.  The mess promises to be epic.

As much as I love to cook (and eat), I can think of one or two things I’d rather do with the time off.  Like this:

...maybe next year?
...maybe next year?

 

But, what I’ll really be doing is a lot of this:

prepping the turkey-lurkey

Happy Turkey Day, dear readers!  See you on the other side of the food coma.