Paris: A Foodie Perspective

Food. A topic on which I could ramble forever. It's just so dang good.

In the months leading up to my trip to Paris I was really strict about what I ate.

Tryin' to make room for some Parisian food, y'all.

And boy have I made up for it in these 6 days.

One important point, though: Paris does not love vegetarians.

I'm making do, but most menus don't include any just veggie options at all.

crepes, sandwiches, macarons,

oh my.

my favorite thing so far was the croque madame sandwich (directly above) without the ham.

i got it after my orientation at a cafe right down the street from my school.

guess where i'm going tomorrow.

also, new goal for the trip: eat at least one crepe or macaron per day.

it will be a miracle if i haven't gained 300 pounds by the time i get back.

Recipe: Tea Biscuit Cake

My latest foray into the kitchen came at the bequest of my sister for her senior english project. She did a presentation on William and Kate's royal wedding, so to add a little spice to the project, she asked me to help her bake make (literally no baking necessary!) William's groom's cake. Oprah posted the recipe here, but check out my changes below.

Prince William's Chocolate Biscuit Cake

What you need:

12 ounces dark chocolate chips

4 ounces of butter

4 ounces granulated sugar

1 egg

splash of milk

What you do:

1. Grease a round cake pan (probably the smallest one you have)

2. Break tea biscuits into almond sized pieces

3. Mix butter and sugar by hand until creation is fully blended and a light lemon color

4. Melt 4 ounces of chocolate (melt for 30 seconds, then stir, then melt again until liquidy)

5. Add the egg into the melted chocolate (I was nervous about this part at first, but the chocolate should be hot enough that the egg gets cooked. If you're concerned, pop it back into the microwave for 10 more seconds after you've mixed in the egg).

6. Add the chocolate to the butter/sugar combo until it is all blended

7. Mix in the biscuit pieces. Stir until every piece is entirely coated in chocolate

8. Place mixture into cakepan

9. Cool in the refrigerator for 3 hours

10. When cool, flip cake upside down onto wax paper and get ready to coat!

For chocolate coating:

1. Melt remaining 8 ounces of chocolate + a splash of milk to make it easier to spread

2. Using a knife, spread melted chocolate onto cake

3. Let set and cool for 30 minutes, then slice

Enjoy!