tag:blogger.com,1999:blog-26084538581889247412024-03-13T03:17:17.448-07:00French Foodie BabyA blog about family cuisine & the education of taste, French-style!Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-2608453858188924741.post-30821888356965792402021-02-25T22:44:00.000-08:002021-02-25T22:44:41.586-08:00Anatomy of the French four-course meal<div dir="ltr" style="text-align: left;" trbidi="on">
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I’m sure you’ve heard the expression, “It’s about the
journey, not the destination”. I was recently asked to give a sort of “practical guide” on
the logistics of the so-called four-course meal as most French families eat it. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Head over the <a href="https://frenchfoodiebaby.com/anatomy-of-french-four-course-meal/">our new address</a> to read thist post! <br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com80tag:blogger.com,1999:blog-2608453858188924741.post-14443380641446086792021-01-29T12:37:00.000-08:002021-01-29T12:37:36.664-08:00French Foodie Baby is back! New address!<p>Dear friends and readers,</p><p>It's been a long time, hasn't it? I hope you have been well, cooking and finding joy whenever possible. </p><p>Here we are, relaunching the blog, with a new look and a new address!</p><p>We're now at: <a href="http://www.frenchfoodiebaby.com">www.frenchfoodiebaby.com</a></p><p><br /></p><p>If you are subscribers, please head on over to the new site and subscribe to receive email updates with new blog posts and recipes! And tell me what you think, I'd love to hear your thoughts, suggestions or comments. </p><p>The same content is now on the new site, so whatever was here, is now over there :) </p><p>If you can help me spread the word about the blog, I would greatly appreciate it! Rate any recipes you have tried and enjoyed, and share on social media. </p><p>Thank you, I look forward to sharing with you again. </p><p>Warmly,</p><p>Helene :)</p><p><br /></p>Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com0tag:blogger.com,1999:blog-2608453858188924741.post-11868543369913295562016-11-25T22:28:00.001-08:002021-01-29T20:33:46.289-08:00Lentils, celeriac and a cooking practice<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">FRENCH FOODIE BABY HAS MOVED!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">CLICK <a href="https://frenchfoodiebaby.com/lentils-celeriac-and-a-cooking-practice/">HERE</a> TO READ THIS POST :) </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com39tag:blogger.com,1999:blog-2608453858188924741.post-66391164551261193642016-09-26T14:20:00.001-07:002021-01-29T20:35:04.548-08:00Back with a Ham & Olive Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">FRENCH FOODIE BABY HAS MOVED!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">CLICK <a href="https://frenchfoodiebaby.com/back-with-a-ham-olive-bread/">HERE</a> TO READ THIS POST :) </div><div class="MsoNormal"><br /></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com28tag:blogger.com,1999:blog-2608453858188924741.post-27233739506491063862015-05-14T18:17:00.001-07:002021-01-29T20:35:49.317-08:00Readiness, life & quinoa muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">FRENCH FOODIE BABY HAS MOVED!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">CLICK<a href="https://frenchfoodiebaby.com/readiness-life-quinoa-muffins/"> HERE</a> TO READ THIS POST :)<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com18tag:blogger.com,1999:blog-2608453858188924741.post-49921601468505768342014-12-02T17:08:00.001-08:002021-01-29T20:36:39.841-08:00A different green salad, & our weekly menu<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both;">FRENCH FOODIE BABY HAS MOVED!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">CLICK <a href="https://frenchfoodiebaby.com/a-different-green-salad-our-weekly-menu/">HERE</a> TO READ THIS POST :) </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com14tag:blogger.com,1999:blog-2608453858188924741.post-19681127330712612122014-11-25T18:30:00.002-08:002021-01-30T00:57:39.189-08:00Presence, gratitude and Gorgonzola grapes<h1 style="text-align: left;">FRENCH FOODIE BABY HAS MOVED!</h1><h1 style="text-align: left;"><br />CLICK <a href="https://frenchfoodiebaby.com/presence-gratitude-and-gorgonzola-grapes/">HERE</a> TO READ THIS POST :) </h1><div style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com6tag:blogger.com,1999:blog-2608453858188924741.post-46218798742335253122014-11-19T16:21:00.001-08:002021-01-29T20:39:08.080-08:00A day of presence, connection & French madeleines<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">French Foodie Baby has moved!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Click <a href="https://frenchfoodiebaby.com/a-day-of-presence-connection-french-madeleines/">HERE</a> to read this post :)<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com0tag:blogger.com,1999:blog-2608453858188924741.post-20513230136571310332014-09-22T10:49:00.002-07:002021-01-30T00:58:02.705-08:00A salad of peach, shiso and mozzarella... & our week's menu<div dir="ltr" style="text-align: left;" trbidi="on">
<h1 style="text-align: left;"><strong>French Foodie Baby has moved!</strong></h1><h1 style="text-align: left;"><strong><br /></strong><strong>Click <a href="https://frenchfoodiebaby.com/a-salad-of-peach-shiso-and-mozzarella-our-weeks-menu/">HERE</a> to read this post :) </strong></h1><div class="MsoNormal" style="text-align: left;">
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com9tag:blogger.com,1999:blog-2608453858188924741.post-86137330794494537022014-09-16T18:00:00.001-07:002021-01-29T20:41:03.686-08:00Making life worthwhile... with a bowl of peach buttermilk sherbet<div dir="ltr" style="text-align: left;" trbidi="on">
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French Foodie Baby has moved!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Click <a href="https://frenchfoodiebaby.com/making-life-worthwhile-with-a-bowl-of-peach-buttermilk-sherbet/">HERE</a> to read this post :)</div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com7tag:blogger.com,1999:blog-2608453858188924741.post-26930638452567887672014-06-12T08:21:00.002-07:002021-01-30T01:10:46.088-08:00A tip of the week, a weekly menu... <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;"><h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/a-tip-of-week-weekly-menu/">HERE</a> for this post and recipe!</h1><div><br /></div></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com5tag:blogger.com,1999:blog-2608453858188924741.post-46985515554846338592014-06-08T14:07:00.001-07:002014-06-08T20:31:02.765-07:00Asparagus & lavender salad, a bad day & an anniversary<div dir="ltr" style="text-align: left;" trbidi="on">
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Yesterday was the blog’s 2nd anniversary, and I had a crappy
day. </div>
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I felt obligated to force the gratitude out, for all the
things I’ve learned, all the ways I’ve grown, all the wonderful souls and talents I’ve
come across, all the joys I’ve had, thanks to this blog. And I will come to
that, because that’s real and true.</div>
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I read <a href="http://tinabryson.com/the-parenting-hall-of-shame-now-accepting-members/" target="_blank">Tina Payne Bryson’s piece</a> on the parenting of hall of
shame, and the fact that while we all sometimes lose it and have awful
parenting moments, but remain silent about it, never sharing these times with
other parents. Yet this happens to all of us, and bringing it out in the open
is sometimes the acknowledgement we need to move on. </div>
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Yesterday, the morning plans got screwy, my mind was set on
the negative switch, and thinking of this anniversary reminded me of all the
things I haven’t found the time to do, the irregularity of my posting schedule
as of late, all my shortcomings. Sitting at my laptop to write this post, I
found myself browsing other blogs, comparing myself and feeling like everyone
else was so much better than I am. A bit later, I started making a summer fruit
crostata. I insulted my dough, my rolling pin and my cutting board, got
frustrated with sticky dough, and felt just so incompetent and discouraged. It was
one of those days. <i>To be ok with those days.</i></div>
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T’is a new morning. Two years (and a day) ago, I planted a seed with
this blog. It was part of an effort to reclaim my life, to listen to myself,
find my voice. </div>
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There’s been sun and warmth, drizzles, downpours, fog and mud, frosts and storms, burning
droughts and blizzards since then. </div>
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That seed has sprouted, grown, at its nonlinear pace, and is now showing some buds. The prospect of writing a book, of giving consultations, of
teaching workshops. The prospect of a whole new direction. </div>
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<blockquote class="tr_bq">
"It’s not just about creativity, it’s about the person you’re
becoming while you’re creating." Charlie Peacock (Thanks to <a href="https://www.facebook.com/janetlansburyElevatingChildCare?fref=nf" target="_blank">Janet Lansbury</a> for sharing this inspiring quote on FB)</blockquote>
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<span style="font-family: inherit;">So the blog is where it is, I do my best and will keep at it. But most importantly, I am grateful for the personal growth it has
allowed, the internal doors it has opened. The practices it has encouraged me
to turn into habits, foundations: taking time in, acknowledging, balancing out in order
<i>write</i>; seeing and looking for beauty, learning from others in order to
<i>photograph</i>; being in the moment, connected, creating opportunities for
connection (to loved ones, to the natural world) and well-being, opportunities
for community too, while <i>cooking and enjoying meals of real food.</i></span></div>
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<span style="font-family: inherit;">The integration of these elements have become consistent
pillars of my life for the past two years. How thankful I am for that.</span></div>
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<span style="font-family: inherit;">I am equally thankful for your loyalty and support,
coming back to this space, for your comments, questions and feedback. Whenever
my words resonate with you in some way, whenever this blog can be a resource,
can be helpful or motivating, it is deeply gratifying and fulfilling. </span></div>
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Now this salad... was the result of a strange sense-storming. I found these lovely purple asparagus in Seattle. A few days after I returned, I used a few to make an asparagus tart, which we had with a lovely lavender sauerkraut from <a href="https://www.facebook.com/brassicaandbrine?fref=pb&hc_location=profile_browser" target="_blank">Brassica & Brine</a>. I guess it was a flavor and color connection... Asparagus salad, lavender dressing. </div>
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I have grown to love the flavor of lavender, lovely in dessert (do you remember the <a href="http://frenchfoodiebaby.blogspot.com/2012/07/peach-lavender-custard-at-gopher.html" target="_blank">peach lavender custard </a>from a couple of summers ago?), but also in savory dishes. And as our herb and vegetable garden has been thriving, especially our shiso bush, I've been putting shiso in all kinds of salads. Pablo munches on it straight from the plan! The subtle but powerful aura of shiso and lavender seem to open up the senses somehow... </div>
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Herbed asparagus, smoked salmon, new potato salad with lavender dressing</h3>
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Serves 3-4 people</div>
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Prep time: 25 minutes</div>
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Cook time: 20 minutes (simultaneous)</div>
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<b><u>Age for babies</u>: </b>8-12 months + cut up in very small pieces, you could just do asparagus and potatoes if preferred.</div>
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<i>One bunch of purple asparagus (green asparagus will do just fine too!)</i></div>
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<i>A dozen small new potatoes</i></div>
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<i>3-4 small slices of smoked salmon</i></div>
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<i>A few leaves of shiso </i></div>
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<i>2-3 sprigs of fresh dill</i></div>
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<u>Two options for the dressing:</u></div>
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1. Using lavender infused olive oil (which you could <a href="http://www.amazon.com/dp/B0056IAF4M/?tag=frefoobab-20" target="_blank">purchase here</a>)</div>
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<i>4 tbsp lavender olive oil</i></div>
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<i>2 tbsp regular olive oil (or vegetable oil)</i></div>
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<i>2 tbsp red wine vinegar</i></div>
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<i>salt & pepper</i></div>
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2. If you don't have the oil, this dressing is delicious also. Original recipe <a href="http://www.food.com/recipe/lavender-salad-dressing-63379" target="_blank">here</a>.</div>
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<i>6 tbsp olive oil</i></div>
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<i>2 tbsp balsamic vinegar</i></div>
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<i>1 tbsp lemon juice</i></div>
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<i>1 tsp Dijon mustard</i></div>
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<i>1 tbsp honey</i></div>
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<i>1 tsp dried lavender blossoms</i></div>
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(Blend all ingredients in blender or food processor)</div>
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Place the washed potatoes in a pot of salted water, bring to a boil, and keep cooking until the potatoes are just tender (time depends on size of potatoes, mine were quite small, about 15 minutes)</div>
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Peel the stems of the asparagus of its outer strings and cut off the tough ends. (Simple tutorial <a href="http://localfoods.about.com/od/onionsleeks/ss/peelasparagus.htm" target="_blank">here </a>if you need it).</div>
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Bring a large pot of salted water to a boil. Add the asparagus gently and boil for about 20 minutes, until soft.</div>
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(We rarely have crunchy asparagus in our household.)</div>
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Meanwhile, prepare one of two dressing options above. Wash the herbs and chop them, keeping a few leaves intact for garnish.</div>
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When the potatoes are cooked, rinse in cold water and let cool for a while (This can be done a day ahead). Peel them, cut in half or quarters depending on size.</div>
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When the asparagus are done, rinse in cold water and let cool for a while. Cut them in bite size pieces.</div>
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In a bowl, place the potatoes, chopped herbs and half the dressing, and toss.</div>
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In salad plates, place the potatoes, the asparagus, and salmon on top. Place a few leaves of shiso and dill, and drizzle the remaining dressing on top. </div>
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This is good cold, but also delicious if the potatoes and/or asparagus are slightly warm.</div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com17tag:blogger.com,1999:blog-2608453858188924741.post-31186102359486644912014-05-11T00:02:00.001-07:002014-05-11T07:24:55.554-07:00To Motherhood, and yogurt cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-pN0vBv6KxIo/U28Xq60fRQI/AAAAAAAACyQ/YVwUymfu8MU/s1600/yogurt+copier.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-pN0vBv6KxIo/U28Xq60fRQI/AAAAAAAACyQ/YVwUymfu8MU/s1600/yogurt+copier.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-pN0vBv6KxIo/U28Xq60fRQI/AAAAAAAACyQ/YVwUymfu8MU/s1600/yogurt+copier.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-pN0vBv6KxIo/U28Xq60fRQI/AAAAAAAACyQ/YVwUymfu8MU/s1600/yogurt+copier.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pN0vBv6KxIo/U28Xq60fRQI/AAAAAAAACyQ/YVwUymfu8MU/s1600/yogurt+copier.jpg" /></a></div>
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I’ll start with wishing all mothers <b>a wonderful, joyful
Mother’s Day</b>. </div>
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May it be a day of connection, and ease, and sense of fulfillment from
all you do, all you give.</div>
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I am returning from <st1:city w:st="on">Seattle</st1:city>
after a weekend of learning and connection and self-care. I will be sharing a
lot of that here very soon... I apologize for the long wait, I have been working on a post
for weeks now, terribly spread thin between work and family life (with some
sleep thrown in here and there!).</div>
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But that post will have to be the next one up, because
Mother’s Day has been on my mind. However unoriginal this post may be, what kind of a food and mom blogger would I be if I didn't have a Mother's Day post (with cake)? ;-)</div>
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Motherhood has enriched my life in ways I would never have
imagined. A few days ago, I was sitting at my desk struggling through
deadlines, and my son's face and smile came to mind. The pure joy of love I felt radiated
throughout my whole being. I had never felt such unconditional, all-encompassing,
completely secure love.<i> Love without the shadow of a doubt, ever.</i> A love that
makes me able to accept myself as perfect in all my mistakes, wrong turns, bad
choices. In all my vulnerabilities.</div>
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Self-awareness, re-parenting myself, acceptance, trust,
patience... have been some of the gifts of motherhood so far.</div>
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But what I am working through at the moment, is striking this elusive
balance that is our lot as humans, between self and others. Self-care and nurture. I have so very much to
learn there. </div>
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Connection defines us, it is the very heart of life, what matters
in the end. Yet we must be whole in order to connect to others in a healthy
way. We must know ourselves, respect and acknowledge our own needs – whether met
or unmet - be solidly anchored within ourselves. The stronger the anchor, the
safer the connection, no matter how tormented the seas around might be. We must
be ourselves and take care of ourselves to nurture well. And we must connect
(nurture and be nurtured) to be whole.</div>
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In the every day life of most moms, this balance can be a
bitch (do pardon my <strike>French</strike> English ;-)) to find. Do I take my son to breakfast after a
long hectic week, or do I keep that time to write, or go workout? Do I do
something thoughtful for my family, or for myself?</div>
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Do I continue on the safer professional path to maintain my
family’s comfort, or do I take a chance at a new path for my own personal fulfillment?
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I don’t have the answers. I struggle with this all the time. Yet when I apply it to Pablo, self-care and nurture go hand in hand. Trusting him to listen to himself, to belong to himself, is paramount to me. Connection should never come at the cost of not listening to his body or mind. I do believe our barometer as children are right on in this regard, if it's not interfered with (by not forcing children to share what they care about, for example. Or not asking them to finish a plate to please us... things like that). May this balance come to him with a lot more ease than it ever did for me.<br />
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The other afternoon, as I was
sitting in the late afternoon sun for a few minutes, these thoughts swirling in
my mind, examining my past and childhood for clues, with the feeling of being so torn between my needs and those of
the ones I love, suddenly I felt so humbled and exhilarated by this realization that I laughed out loud: </div>
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Life is <i>so much more complex</i> than I ever thought it was when I was younger. </div>
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So much more beautifully (and painfully) complex. </div>
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I see and appreciate its complexity now<i>. </i></div>
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And I do, thanks to motherhood.</div>
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<a href="http://3.bp.blogspot.com/-63q1jIRa44o/U28XuVbz5lI/AAAAAAAACyY/J_1tl_8XDW0/s1600/flour+2+copier.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-63q1jIRa44o/U28XuVbz5lI/AAAAAAAACyY/J_1tl_8XDW0/s1600/flour+2+copier.jpg" /></a></div>
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So perhaps providing both a moment of self-care and
connection, here’s finally this very simple variation of the classic yogurt
cake, a favorite for afternoon snack at our house. Pablo has been obsessed with
chocolate chips as of late, so they were the perfect addition to this cake.</div>
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Pablo just turned three, and has been more and more active
in the kitchen, able to help with a lot more things: mixing, washing, shaking,
stirring, etc.</div>
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This is a perfect cake to make with a young child. (This is
probably the very first thing I ever cooked as a child myself, in preschool in <st1:place w:st="on">France</st1:place>,
around Pablo’s age). Pablo buttered the cake pan with his hands, he poured the
ingredients, whisked and stirred (and ate a few chocolate chips too...)</div>
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The connection of cooking together. The self-care of a moist
bite of cake with a glass of milk. </div>
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Happy Mother’s Day :-)</div>
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<br />Chocolate Chip Yogurt Cake</h3>
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Cook time: 30-45 minutes</div>
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<b><u>Age for babies : </u></b>12 months +, this actually makes a good simple cake for a first birthday.</div>
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(Note: Use an easy measure, like a sturdy cup, for the child to pour. It can be a measuring cup. Or a small glass.)</div>
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<i>1 cup plain yogurt (I use organic, whole milk, European style yogurt)</i></div>
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<i>1 cup of sunflower oil</i></div>
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<i>2 cups of sugar</i></div>
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<i>3 cups of flour (I have used white, whole wheat or spelt)</i></div>
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<i>3 eggs</i></div>
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<i>1 tsp baking powder</i></div>
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<i>1 tsp vanilla extract</i></div>
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<i>a pinch of salt</i></div>
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<i>a handful (or two) of dark chocolate chips</i></div>
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Preheat the oven at 400°F.</div>
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In a large bowl, pour the yogurt. Add sugar and flour. Then the oil, and eggs. </div>
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Then add baking powder, vanilla and salt. Mix well until smooth (with a whisk).</div>
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Add in the chocolate chips, and stir gently with a wooden spoon.</div>
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Butter a cake pan, and pour the batter. Add some chocolate chips on top if you like (you can make a face with them, or <a href="http://instagram.com/p/nOnvITEbB0/">a number for a birthday,</a> you can also use a shallower round pan for this cake.)</div>
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Bake for about 30 minutes, depending on your cake pan, it could go up to 45 minutes. Check by sticking a knife and see if it comes out clean. Top should be golden.</div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com9tag:blogger.com,1999:blog-2608453858188924741.post-89876233628048188422014-03-12T21:13:00.000-07:002014-03-12T21:13:39.092-07:00A guest post: Secrets to fostering good eating habits in our children<div dir="ltr" style="text-align: left;" trbidi="on">
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I am very excited to share a <a href="http://www.janetlansbury.com/2014/03/secrets-to-enjoying-healthy-meals-with-our-children-guest-post-by-helene-skantzikas/">guest post</a> I have written for<a href="https://www.facebook.com/janetlansburyElevatingChildCare"> Janet Lansbury</a>'s wonderful, inspirational blog.<br />
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All (or nearly ;-)) my secrets to enjoying meals with my son and fostering healthy eating habits.<br />
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Go check it out, it's <a href="http://www.janetlansbury.com/2014/03/secrets-to-enjoying-healthy-meals-with-our-children-guest-post-by-helene-skantzikas/">here</a>.<br />
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Back soon with a new post and recipe...<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com8tag:blogger.com,1999:blog-2608453858188924741.post-90338679158818155942014-03-05T09:59:00.002-08:002014-03-05T09:59:32.110-08:00Meals are our garden... & a Boursin, pea & ham clafoutis<div dir="ltr" style="text-align: left;" trbidi="on">
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I was having this conversation recently with a friend, we
were talking about moods. Indeed with the unpredictability of life, the
overload of “priorities”, the exhaustion, I have found it challenging to find
the time and focus for the self-care required to feel level and in harmony with
myself. In short, I get moody. I feel
up, I feel down, the sea inside seems to constantly be rocking the boat, and I
often long for more smooth sailing.</div>
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Then I realized I do have one safe harbor, a place and time
where I am (mostly) able to leave the moodiness at the door, and be at peace,
for the duration of a meal: our table. </div>
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As I was trying to describe it to my friend and to myself, it
occurred to me that our meals are a kind of peaceful garden we enter two or
three times a day. Away from the chaos of the world and modern lives, as we sit
down together, we open a thick wooden gate and step into a haven, an oasis, a lovely
garden, made only for our enjoyment of each other, of ourselves, of the senses,
of the present moment. In this sense,
our meals nourish much more than our bodies. There’s definitely something of a sacred
ritual about it.</div>
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When I’m down, I must remember to feel gratitude for this
garden in our lives. It sure helps to know I always come back to it, no matter
what storms I’m facing elsewhere. When all is said and done, these will be the
moments I value the most.</div>
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Through the blog, I encounter more and more people, and moms
in particular, who do not just want their family to “eat healthy”, but are
seeking something more profound than that, something they often sense or perceive in the French or
European food culture. A positive association to food, a way of life even. And
I think what they want is that vision of the family meal. </div>
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But for it to work, there has to be a sort of unwritten, tacit “contract”
between family members, a common family <i>vision</i>
and understanding of the meal as a special place and time.</div>
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Sometimes in families, everyone is not on the same page.
Real life gets in the way, and depending on their relationship to food growing
up, some might view the meal as something to get over with, an obligation of
sorts, a waste of time even. </div>
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And perhaps a way to change that, is to start a family conversation,
and share a vision of the meal as something different, as something <i>more </i>than just eating, as that – and get
ready for some MAJOR corniness here and a potential spike in blood sugar ;-)
- “magical garden of togetherness” (I am
laughing as I write this, it sounds so corny!! I couldn’t resist!)</div>
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But seriously, however you word it, whatever metaphor works
for your family, what I’m saying is: meals are an opportunity for connection,
and those can be hard to come by in our busy lives. If everyone in the family starts
to think of meals as such, you may just... have yourself a garden.</div>
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<o:p>I brought back from France this lovely little cookbook of "Mini-Cocottes" recipes, from which I'll be sharing a lot more very soon. This one was so easy and tasty, makes for a lovely lunch. And it's also one a toddler or child can help make, by rinsing the peas, whisking the boursin and eggs/cream/milk together, washing the endives, cutting up the ham with hands or child-safe knife.</o:p></div>
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Wishing you a wonderful, flavorful week :-)</div>
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<h3 style="text-align: left;">
Boursin, ham & pea clafoutis (with endive salad)</h3>
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Adapted from<i> A chacun sa petite Cocotte</i> by José Maréchal</div>
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Yields 4-5 ramekins depending on size<br />
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Prep: 15 mn<br />
Cook: 25-40 (varies greatly on size and thickness of ramekins)<br />
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<u>Age for babies</u>: 10-12 months because of the eggs.<br />
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<i>2 1/2 oz Boursin cheese</i><br />
<i>1 egg yolk</i><br />
<i>4 eggs</i><br />
<i>1/2 cup quinoa flour</i><br />
<i>2/3 cup heavy cream</i><br />
<i>3/4 cup milk</i><br />
<i>3 or 4 slices of ham</i><br />
<i>1 cup of peas (I used frozen)</i><br />
<i>1/2 tsp salt & pepper</i><br />
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In a medium bowl, gently whisk together the boursin with the yolk. Then add the eggs, one by one. Then add the flour, the heavy cream, and the milk, little by little. Add salt and pepper, and set aside in the fridge.<br />
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Preheat the oven at 350°F.<br />
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Cut up the ham in small pieces. Run the frozen peas under cool water for a couple of minutes. Toss together with the ham.<br />
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Place the empty ramekins in a baking dish. Fill the baking dish with hot water so the water reaches about halfway up the ramekins.<br />
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Place the ham & peas at the bottom of the ramekins. Pour the boursin/milk mixture on top, and bake for about 25 minutes. (Note that cooking time varies <i>greatly </i>depending on thickness and height of the ramekins. A knife should come out clean and the top should be golden when done.)<br />
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We served them with a simple endive salad: wash and cut up the endives, discarding the tough foot of it. Add whatever fresh herbs you have on hand (parsley, dill, cilantro...) A walnut vinaigrette goes great with it: 1 part red wine vinegar, 2 1/2 parts olive, 1/2 part walnut oil, a dash of mustard, salt and pepper. Blue cheese crumbs or walnuts could also complement it nicely.<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com4tag:blogger.com,1999:blog-2608453858188924741.post-55410189940496449582014-02-11T17:37:00.000-08:002014-02-12T13:54:28.269-08:00On trust and patience, & a sausage vegetable bake<div dir="ltr" style="text-align: left;" trbidi="on">
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Work deadlines, 45 minute tantrums, a botched recipe, piles
of mail to go through. Balancing
self-care and being present with the ones I love. Otherwise called Sunday.</div>
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How to get through it? With grace hopefully? A work in
progress, surely. But something clicked for me at one point these past few
months. An understanding, a new synapse connection (or something) that’s been helping
me for the small, and the big stuff of life.</div>
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<i>The link between trust and patience.</i></div>
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This has been so all-encompassing for me, I can see its
applications in all areas of my life. If we trust, truly trust, have that faith,
that things will “work out” even if we don’t know how or when (and ultimately
we shouldn't be too concerned with the how or when, and focus on enjoying the
journey and process of our lives). Just <i>the
profound knowledge </i>we are capable (good enough, smart enough, deserving
enough, fill-in- the-blank enough...). Of failing and learning and thriving (repeat as necessary), and
so are our children. </div>
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This profound trust can be incredibly hard, we must let go
of control, we must be accepting and open-minded, we must acknowledge and demystify
our fears, rend them powerless. We must leave anxiety and guilt behind. </div>
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Yeah, profound trust is a heck of a lot of work, for a lot of us anyway. No wonder I’m
feeling tired! ;-)</div>
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But this trust has a precious gift for us as well: it gives
us patience, and compassion (for ourselves and others).</div>
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Because I trust that my son will develop, and struggle, and
learn, and make all the right and wrong decisions that will help him grow and
live life fully, I’m able to feel compassion for him and stay steady with him
as he struggles (for 45 minutes...) with his feelings of anger and frustration,
his desire for independence against his need for a safety net. I can be his rock,
empathetic, patient, kind and safe. </div>
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Because I trust my son knows what his body needs and he’s
capable of eating all kinds of foods, and enjoying a family meal, and in the
long run, I have trust in his ability to enjoy good food, I’m not worried if he
eats less at one meal, rejects a certain food, or tests me about getting up
from his chair mid-meal. I can set my boundaries and feel patient with it.</div>
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If I trust my ability to get through hardships and struggles,
I will feel more compassion and patience for myself and my own process.</div>
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Don’t get me wrong, this is HARD. Terribly hard in some
areas for me. But it is a guideline, something to strive for. I don't feel so lost. Just moving forward on an uphill path. Oddly enough, I suppose because of the role of food in my
upbringing and cultural environment as a child, food is one area where I had it naturally.
This trust. When first feeding Pablo solids, it didn't occur to me he wouldn't
like vegetables or have issues with eating. I trusted he would taste things, enjoy good food, and good meals, and ultimately "get it". That left me to enjoy the process, the fun of the food discovery, of the “education
of taste”, and to learn and be infinitely interested in that process and its meanderings. Which in turn got Pablo even more eager and interested and engaged
in the process, by model. </div>
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Trust and patience. Present and future. Self-care and
compassion. A sense of worthiness and accepting our struggles and vulnerability.
It’s all the same yin and yang. And it feels like a key to me... to so many lovely gardens to open, explore and
grow.</div>
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Real food for thought.</div>
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Speaking of real food, I thought you might enjoy this very simple, delicious and seasonal meal. It's full of flavor and the sage brings great subtlety to it... And since I couldn't be here last week, I'll hit you with a FFB Trifecta: my ramblings, a recipe AND the week's menu (scroll down below for that) ;-)</div>
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<h3 style="text-align: left;">
Roasted sausages with apples & onions</h3>
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Adapted from <i>Petits Plats Familiaux</i></div>
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Serves 4 people</div>
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Prep time: 15 mn</div>
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Cook time: 45 mn</div>
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Age for babies: 8-10 months, cut up small as finger food (skip the honey for a child under 12 months)</div>
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<i>3 red onions</i></div>
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<i>3 apples</i></div>
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<i>1 bunch of small new carrots (1/2 pound or so)</i></div>
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<i>3 Yukon potatoes</i></div>
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<i>3 tbsp coconut oil</i></div>
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<i>1 tbsp olive oil</i></div>
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<i>6 large sausages (either Bratwurst or I used Irish bangers)</i></div>
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<i>6 sprigs of sage</i></div>
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<i>2 sprigs of rosemary</i></div>
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<i>3 tbsp honey</i></div>
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<i>Salt & pepper</i></div>
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Preheat the oven at 400°F.</div>
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Prep all the ingredients: Peel and quarter the onions, peel, core and cut the apples (in about six pieces), peel the carrots, peel and dice the potatoes, cut the sausages in half. Wash and finely mince the sage and rosemary leaves.</div>
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In a large bowl, mix the coconut oil, olive oil, and minced herbs (setting a tbsp of herbs aside). Add in the onions, apples, carrots and potatoes and toss so they are well coated. Add salt (about 1/2 tsp or to taste) and pepper.</div>
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Place the coated vegetables in a baking dish. Place the pieces of sausage throughout. Sprinkle with the remaining minced herbs.</div>
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Bake for about 45 minutes, until golden and potatoes are soft to the knife. (If you use a metal baking dish, it might cook faster, keep an eye on it.)</div>
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When you take the dish out of the oven, drizzle with honey, mix and serve. </div>
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And now for good measure, the week's menu...</div>
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<u>C</u><u>heeses of the week</u>: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Raw cheddar (cow), goat brie, Italian blue, Petit Basque (sheep's milk).</div>
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<u>Desserts</u>: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.<br />
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<strong><u>MONDAY</u></strong><br />
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<strong>Pablo's Lunchbox: </strong><br />
Green asparagus tips, winter vegetable galette, ham, Petit Basque cheese, apple<br />
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<strong>Goûter</strong> (4pm snack) – Tangerine<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Baby artichokes roasted with lemon, herbs and olive oil<br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/03/spring-lamb-meatballs-living-life-in.html">Herbed lamb meatballs in coconut milk with quinoa</a><br />
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<strong><u>TUESDAY</u></strong><br />
<strong><u><br /></u></strong><strong>Pablo's Lunchbox:</strong><br />
Yellow and green beans salad, smoked salmon with tzatziki, quinoa, goat gouda, tangerine<br />
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<strong>Goûter - </strong>Pear <br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/07/a-warm-goat-cheese-salad-8-tips-for.html">Golden beet rainbow chard goat cheese salad</a><br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2012/11/oxtails-in-coconut-milk-and-art-of-slow.html">Crockpot oxtails braised in coconut milk</a>, jasmine rice<br />
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<strong><u>WEDNESDAY</u></strong><br />
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<b>Lunch </b><br />
<em>Appetizer / Finger Foods</em>: Avocado with vinaigrette, French breakfast radishes<br />
<em>Main course</em>: Fresh mushroom ravioli with tomatoes and feta on top<br />
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<strong>Goûter – </strong>Mango<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/10/back-with-gratitude-vanilla-rosemary.html">Roasted cherry tomatoes with vanilla and rosemary</a><br />
<em>Main course</em>: Pea, ham, Boursin clafoutis*, endive salad<br />
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<strong><u>THURSDAY</u></strong><br />
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<strong>Lunch</strong><br />
<em>Appetizer / Finger Foods</em>: Watermelon radish (with butter and salt)<br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/04/a-post-and-recipe-in-fight-against.html">Pea sardine tartines</a><br />
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<strong>Goûter - </strong>Kiwi<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Spinach broccoli sorrel soup<br />
<em>Main course</em>: Turkey breasts and vegetables in coconut milk*<br />
<b style="text-decoration: underline;"><br /></b><b style="text-decoration: underline;">FRIDAY</b><br />
<strong><br /></strong><strong>Pablo's Lunchbox: </strong><br />
Savory herb (dill & chives) bread, hard boiled egg, tzatziki, bell pepper feta salad, gruyère, blackberries<br />
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<strong>Goûter - </strong>Tangerine<br />
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<strong>Dinner </strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/03/pablos-weekly-menu-crisp-pea-salad.html">Pea & herb salad</a><br />
<em>Main course</em>: Baked creamy sole filets over leeks and carrots*<br />
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<b><u>SATURDAY</u></b><br />
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<strong>Lunch out</strong><br />
<em><br /></em><strong>Goûter - </strong>Apple turnover<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Celeriac, Beet & radish greens soup<br />
<em>Main course</em>: Roasted Pork tenderloin in creamy mustard sauce<br />
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<b><u>SUNDAY</u></b><br />
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<strong>Lunch </strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://karenlebillon.com/2012/07/16/grated-carrot-salad-french-style/">French-style grated carrots</a><br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/04/a-creamy-mushroom-tartine-ode-to-eating.html">Prosciutto mushroom comté tartine</a><br />
<strong><br /></strong><strong>Goûter - </strong>Strawberries<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Boiled zucchini (cold) with mint vinaigrette<br />
<em>Main course</em>: Roasted chicken with caramelized onions and blue potatoes<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com14tag:blogger.com,1999:blog-2608453858188924741.post-45941424102390636812014-01-24T16:18:00.000-08:002014-01-24T16:18:50.395-08:00A pear almond spelt cake, and tuning in to ourselves<div dir="ltr" style="text-align: left;" trbidi="on">
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Attunement has been on my mind lately. You know, how tuned in we are to the outside world, to the feelings and state of mind of those around us, and to our own, and how to strike that balance.<br />
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I happened to have trained myself since childhood to attune to others really well. This has turned out to be both a blessing and a curse. A blessing, because I want to and am often able to really <i>see </i>and <i>feel </i>the people close to me, to give them acknowledgement, empathy and understanding. But also a curse, because basically, I have attuned to others to make sure I do whatever it takes to please and be loved. In short, to fill a void, a fear within.<br />
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Especially since Pablo was born, I have been - slowly - learning to attune to myself again. And I have a long way to go. One place it can begin though, is at the table. I did a lot of emotional eating when I was younger, and as I have been trusting Pablo to listen to his own body and what it needs, I have been practicing to do the same.<br />
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I have seen him go through phases of eating more meat, or more greens, or more fruit, or more dairy, admiring his ability to instinctively know what his body needs at a particular time. I have seen him not finish a piece of chocolate cake (and the boy does love chocolate) because his body said it was enough. I am trying my very best to run <i>no interference </i>with what his body tells him. I offer a variety of real, tasty foods, he chooses what and how much to eat.<br />
This week, he had a stomach bug (oh what fun ;-) our menus got reduced to rice, carrots and apples...). Once again, I noticed he knew what he needed, he knew when to drink water, when to rest and sleep.<br />
This self-attunement is such an invaluable resource.<br />
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Ultimately, in every area of life, my goal is for my son to <i>listen to himself, </i>to his true inner voice. I choose to trust him to do so, so he will trust himself. I don't want him to do what I want or say in order to get my approval. I want him to know I trust him so he will discover what is right and what works for him. I want him to make his own decisions rather than follow what others may say (peer pressure) or do what he thinks others want (overachievement from insecurity), in order to obtain their acceptance or validation.<br />
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Sometimes, my attunement to other people's feelings is deafening, so much so that I can't even hear or listen to myself. It can trigger such insecurities that it backfires and I can't be emotionally available to others. So I'm working on ways to get grounded again, back to myself. The balance between the outside world and our inner life. Bottom line is, we cannot really be open to the world, if we are not attuned to ourselves, our needs. We can't have compassion for others, if we don't have it for ourselves. We can't trust others if we don't trust ourselves.<br />
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<i>It all starts within.</i><br />
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What a tremendously important thing for me to learn, in an effort to have healthy, respectful relationships free of guilt, manipulation or control. I feel sadness for not being able to learn it earlier in my life. But gratitude for learning it now.<br />
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Cooking for me, in the last couple of years especially, has become a sort of meditation. A conscious gesture to seek to ground myself, be connected to the physical world, and inside of myself at the same time. A way to practice that balance of self-attunement and open-mindedness to the world.<br />
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One afternoon, making this simple pear cake, and enjoying it with Pablo with a cup of tea and the low afternoon sun, brought me inner peace.<br />
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May it do the same for you when you need it...<br />
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<h3 style="text-align: left;">
Pear almond spelt cake</h3>
Adapted from <i>Les Cakes de Sophie </i>by Sophie Dudemaine<br />
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Prep time: 20mn<br />
Cook time: 15mn + 40mn<br />
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<u>Age for babies: </u>12 months and up (because of the eggs)<br />
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<i>3 eggs</i><br />
<i>3/4 cup (6 oz) granulated cane sugar</i><br />
<i>1 + 1/4 cup (5.5 oz) spelt flour</i><br />
<i>1/2 cup almond meal</i><br />
<i>1/2 tsp baking powder</i><br />
<i>2/3 cup (5 oz) salted butter</i><br />
<i>2 Bosc pears (not too soft) (other pears work too)</i><br />
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<u><i>For the syrup:</i></u><br />
<i>1/2 cup granulated sugar</i><br />
<i>1/2 cup water</i><br />
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Preheat the oven at 350°F.<br />
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Heat the syrup (sugar and water) until it simmers. Meanwhile peel the pears, cut them in half, and poach them in the simmering sugar water for about 15 minutes. Drain and cube them. (*Alternatively, in a pinch, you can use canned pears in light syrup. Rinse them and cut them up)<br />
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In a large bowl (or in a stand mixer if you have one), beat the eggs and sugar together (with a whisk, or electric beater). Incorporate the spelt flour, almond meal and baking powder. Melt the butter in the microwave or on the stove, and add it to the batter. Sprinkle the pear pieces with a little flour, and add them to the batter.<br />
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Butter and flour a rectangular cake pan, and pour the cake batter in.<br />
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Bake for about 40 minutes, until the blade of a knife comes out clean.<br />
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We enjoyed with some passion fruit tea and a bite or two of dark chocolate :-)<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com8tag:blogger.com,1999:blog-2608453858188924741.post-26275568010535993082014-01-14T17:09:00.000-08:002014-01-14T17:09:01.109-08:00Pablo's weekly menu, and a cool lunchbox!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kGgoqw2vQZs/UtXOVqhw_sI/AAAAAAAACvg/LNfgxT_AtAA/s1600/duo+copier.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-kGgoqw2vQZs/UtXOVqhw_sI/AAAAAAAACvg/LNfgxT_AtAA/s1600/duo+copier.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the Ojai Farmer's Market</td></tr>
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I feel like I'm settling back into my world of food like one settles into a comfortable armchair. Getting back to reading food blogs, being inspired by other people's work, browsing cookbooks, browsing <a href="http://www.pinterest.com/helenegarcia75/">Pinterest</a>, noticing how the light hits the fruit bowl, walking through the Farmer's market. The beauty of fresh produce. All this is a quiet kind of inspiration. When we are in crisis mode, our mind focalizes on survival, and closes itself to the beauty out there. We don't even think to <i>look </i>at it, we have tunnel vision. Making the transition from the intensity of crisis to the peaceful brewing that life mostly is, can be so challenging, that re-opening of our mind, free of pressure or fear, to the world. But the world beckons my attention again, and looking outward again, I feel grateful. </div>
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Speaking of grateful, I also wanted to take this opportunity to talk about and feature Pablo's new lunchbox, which we discovered thanks to the kindness of the people at <a href="http://www.yumboxlunch.com/idevaffiliate/idevaffiliate.php?id=8">Yumbox</a>. Pablo now goes to daycare three mornings a week, and this lunchbox is really perfect for us. The bento box format with compartments is perfect for a lunch in "courses", it is also very good for portion control, and Pablo just loves it. We have been using it for the past couple of months, and I definitely recommend it. If you are interested in finding more about it or purchasing it, you can find it <a href="http://www.yumboxlunch.com/idevaffiliate/idevaffiliate.php?id=8">here</a>.</div>
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I am posting pictures of Pablo's Yumboxes on <a href="https://www.facebook.com/frenchfoodiebaby">Facebook</a> regularly in case it can spark some ideas. You should also check out Y<a href="https://www.facebook.com/yumboxlunch">umbox's Facebook page</a> for lots of ideas, and I always welcome your suggestions and ideas too! </div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://karenlebillon.com/2012/07/16/grated-carrot-salad-french-style/">French-style grated carrots</a>, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple</td></tr>
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Now on to the week's menu.</div>
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<u>C</u><u>heeses of the week</u>: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).</div>
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<u>Desserts</u>: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.<br />
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<strong><u>MONDAY</u></strong><br />
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<strong>Pablo's Lunchbox: </strong><br />
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple<br />
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<strong>Goûter</strong> (4pm snack) – <a href="http://frenchfoodiebaby.blogspot.com/2012/09/making-speculoos-cookies-and-childrens.html">Speculoos cookie</a><br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Butter lettuce with vinaigrette<br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2012/06/making-chicken-basquaise-and-basking-in.html">Chicken Basquaise</a><br />
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<strong><u>TUESDAY</u></strong><br />
<strong><u><br /></u></strong><strong>Pablo's Lunchbox:</strong><br />
Tomato cucumber salad, hard boiled egg, rice, Petit Basque sheep's milk cheese, strawberries.<br />
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<strong>Goûter - </strong>Kiwi<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Butternut leek soup from <a href="http://www.cannellevanille.com/seasons/autumn/apple-gruyere-and-sage-muffins-and-a-childhood-soup/">Cannelle & Vanille</a><br />
<em>Main course</em>: Pan-fried lamb chops with <a href="http://frenchfoodiebaby.blogspot.com/2012/10/flageolets-beans-la-francaise.html">flageolets beans à la française</a><br />
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<strong><u>WEDNESDAY</u></strong><br />
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<strong>Lunch at the beach (Pablo loves the fish tacos, with sides avocado and black beans and a few sweet potato fries)</strong><br />
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<strong>Goûter – </strong>Pear<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Leftover <a href="http://www.cannellevanille.com/seasons/autumn/apple-gruyere-and-sage-muffins-and-a-childhood-soup/">butternut leek soup</a><br />
<em>Main course</em>: Ham, green beans with parsley and garlic<br />
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<strong><u>THURSDAY</u></strong><br />
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<strong>Lunch</strong><br />
<em>Appetizer / Finger Foods</em>: 1/2 avocado with vinaigrette<br />
<em>Main course</em>: Sardines with leftover <a href="http://frenchfoodiebaby.blogspot.com/2012/10/flageolets-beans-la-francaise.html">flageolets </a><br />
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<strong>Goûter - </strong><br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Watermelon radish (with butter and salt)<br />
<em>Main course</em>: Roasted chicken with bell peppers and onions, fresh fettucini Alfredo (trying <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/fettuccine-alfredo-recipe/index.html">this recipe</a>)<br />
<b style="text-decoration: underline;"><br /></b><b style="text-decoration: underline;">FRIDAY</b><br />
<strong><br /></strong><strong>Pablo's Lunchbox: </strong><br />
<a href="http://karenlebillon.com/2012/07/16/grated-carrot-salad-french-style/">French-style grated carrots</a>, smoked salmon, tzatziki with pita, goat gouda, tangerine<br />
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<strong>Goûter - </strong>Tangerine<br />
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<strong>Dinner </strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/03/pablos-weekly-menu-crisp-pea-salad.html">Pea salad</a><br />
<em>Main course</em>: This lovely <a href="http://foodloveswriting.com/2012/06/15/carrot-risotto/">Carrot Risotto</a> from Food Loves Writing<br />
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<b><u>SATURDAY</u></b><br />
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<strong>Lunch out</strong><br />
<em><br /></em><strong>Goûter - </strong>Mango<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Green bean cauliflower salad<br />
<em>Main course</em>: Oven roasted pork ribs with multicolored potatoes & butter lettuce.<br />
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<b><u>SUNDAY</u></b><br />
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<strong>Lunch </strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/04/a-birthday-picnic-menu-lentil-salad.html">Lentil shallot salad</a><br />
<em>Main course</em>: Prosciutto & avocado<br />
<strong><br /></strong><strong>Goûter -<a href="http://frenchfoodiebaby.blogspot.com/2013/01/kings-almond-galette-long-live-food.html"> </a></strong><a href="http://frenchfoodiebaby.blogspot.com/2013/01/kings-almond-galette-long-live-food.html">Almond Galette des Rois</a><br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Broccoli watercress soup<br />
<em>Main course</em>: Tofu, coconut quinoa<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com4tag:blogger.com,1999:blog-2608453858188924741.post-78945098862339575252014-01-10T17:01:00.001-08:002021-01-30T01:15:51.223-08:00A colorful scallop tartare... & getting unstuck<div dir="ltr" style="text-align: left;" trbidi="on">
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<h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/a-colorful-scallop-tartare-getting/">HERE</a> for this post and recipe!</h1><div><br /></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com8tag:blogger.com,1999:blog-2608453858188924741.post-55011208933374931892013-11-26T15:38:00.003-08:002021-01-30T01:15:16.490-08:00Weathering life, one simple soup at a time<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;"><h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/weathering-life-one-simple-soup-at-time/">HERE</a> for this post and recipe!</h1><div><br /></div></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com3tag:blogger.com,1999:blog-2608453858188924741.post-15186015086059143192013-11-11T11:47:00.003-08:002021-01-30T01:09:44.649-08:00Pumpkin fondue, & seeing the pretty mornings...<div dir="ltr" style="text-align: left;" trbidi="on">
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<h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/pumpkin-fondue-seeing-pretty-mornings/">HERE</a> for this post and recipe!</h1></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com8tag:blogger.com,1999:blog-2608453858188924741.post-89602182361134105652013-10-10T12:32:00.001-07:002021-01-30T01:16:52.475-08:00Back... with gratitude & vanilla rosemary cherry tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-ieiS9bIZGxE/Ulb8nRL9ZdI/AAAAAAAACsk/ma73EJhRvWg/s1600/pan.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-ieiS9bIZGxE/Ulb8nRL9ZdI/AAAAAAAACsk/ma73EJhRvWg/s1600/pan.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-ieiS9bIZGxE/Ulb8nRL9ZdI/AAAAAAAACsk/ma73EJhRvWg/s1600/pan.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ieiS9bIZGxE/Ulb8nRL9ZdI/AAAAAAAACsk/ma73EJhRvWg/s1600/pan.jpg" /></a></div>
<h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/back-with-gratitude-vanilla-rosemary/">HERE </a>for this post and recipe!</h1><div><br /></div>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com25tag:blogger.com,1999:blog-2608453858188924741.post-62839311007614997562013-09-03T14:24:00.003-07:002021-01-30T01:03:46.279-08:00A Spanish tortilla, & making a case for meal planning!<h1 style="text-align: left;">French Foodie Baby has moved!</h1><h1 style="text-align: left;"><br />Click <a href="https://frenchfoodiebaby.com/a-spanish-tortilla-making-case-for-meal/">HERE</a> for this post and recipe!</h1><div style="text-align: left;" trbidi="on">
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com14tag:blogger.com,1999:blog-2608453858188924741.post-23905300902940332672013-08-24T17:17:00.001-07:002021-01-30T01:09:28.090-08:00Transformation & change seem easier... with duck & braised radishes<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/transformation-change-seem-easier-with/">HERE</a> for this post and recipe!</h1>
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com6tag:blogger.com,1999:blog-2608453858188924741.post-29251511584125435842013-08-12T22:42:00.002-07:002021-01-30T01:08:06.143-08:00Baked eggplant, figs & goat cheese... & the meaning of sharing<div dir="ltr" style="text-align: left;" trbidi="on">
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<h1>French Foodie Baby has moved!</h1><h1><br />Click <a href="https://frenchfoodiebaby.com/baked-eggplant-figs-goat-cheese-meaning/">HERE</a> for this post and recipe!</h1></div>
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I've made this analogy here before, but I often think of parenting as blindly planting wild seeds in a garden, and waiting to see how and when they will grow into something. I don't think we teach our children so much as we are their model. The seeds contain all the complexity of our behavior,demeanor, focus and interests as parents. We can't just will the fruit into being. We must plant, nurture and patiently wait. </div>
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When it comes, the fruit is all the sweeter. </div>
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And such a precious fruit is ripening within Pablo right now.</div>
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Pablo has started to share food. I mean that at every meal or picnic, he makes a point of taking some of the food in the main serving platter, and makes sure that everyone is served. He wants to give a piece of the <strike> pie</strike> gratin, or salad, or cheese, as the case may be, to each person at the table. He does this as a task of importance and seriousness.</div>
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I am really of the mind that there's no such thing as <i>teaching </i>sharing, and that <i>making</i> children share (especially infants and toddlers) teaches them absolutely nothing (except that sharing is an annoying but apparently necessary part of life). Sharing is sharing only if it's completely spontaneous and voluntary, if it comes from the heart. The art of sharing is truly one of those fruits that grow unexpectedly, when you model it and let it happen naturally.</div>
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Unexpectedly indeed, for I hadn't realized, that each time we sat down together at the table to <i>share </i>a meal, every time we shared the same dish we all ate, every time I offered Pablo to taste something from my plate at a restaurant, every time we cooked for the whole family, we were unconsciously modeling sharing. And Pablo assimilated it in this intrinsic way, so that it seems completely natural to him that everyone at the table should get their share so we can all eat together. </div>
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I guess my point is this: a child will learn so much more about the real meaning of sharing by having a home cooked family meal, than by being forced to share his most prized possession. </div>
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And with or without children, sharing a home-cooked meal with loved ones is such a deeply communal and connective experience. It is an active act of sharing and togetherness (no wonder <a href="http://michaelpollan.com/">Michael Pollan</a> says "the family meal is the nursery of democracy".)</div>
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I keep talking about life lessons at the table and in the kitchen. And wow, these lessons just keep appearing before my eyes, yielding my amazement and gratitude.</div>
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<a href="http://3.bp.blogspot.com/-0lsX_pnHi6w/UgnGERgkErI/AAAAAAAACrA/tgBguwNqgKk/s1600/figtomatoes.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0lsX_pnHi6w/UgnGERgkErI/AAAAAAAACrA/tgBguwNqgKk/s1600/figtomatoes.jpg" /></a></div>
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I came across this <a href="http://pinterest.com/pin/211106301255617601/">incredible photograph</a> on <a href="http://pinterest.com/helenegarcia75">Pinterest</a>, and clicked to seek the recipe, but alas, this <a href="http://gotujebolubi.blox.pl/html/1310721,262146,21.html?712034">beautifully photographed blog</a> is in Polish and I couldn't track down the eggplant recipe. So I improvised my own version, with goat cheese of course, given that I am continuing my <a href="http://frenchfoodiebaby.blogspot.com/search/label/Summer%20Goat%20Cheese%20Series">Summer Goat Cheese Series</a> with <a href="https://www.facebook.com/vermontcreamery?fref=ts">Vermont Creamery</a>. </div>
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This is one of those very seasonal, extremely easy, delicious melt-in-your-mouth recipes with all the flavors of late summer. I hope you will enjoy sharing it with people you cherish.</div>
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Oh, and since we're in a <i>sharing </i>kind of mood here :-), below the recipe is our weekly menu. Hope it can spark some ideas for your family.</div>
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<a href="http://4.bp.blogspot.com/-oZA-Z44Lf2s/UgnGDV8kRtI/AAAAAAAACqw/ikCCCIHNH_Y/s1600/duo+copier.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oZA-Z44Lf2s/UgnGDV8kRtI/AAAAAAAACqw/ikCCCIHNH_Y/s1600/duo+copier.jpg" /></a></div>
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Baked eggplant, with figs, cherry tomatoes & goat cheese</h3>
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Inspired by a <a href="http://pinterest.com/pin/211106301255617601/">Pinterest photo</a> from this beautiful <a href="http://gotujebolubi.blox.pl/html/1310721,262146,21.html?712034">Polish blog</a></div>
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Serves 2-3</div>
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Prep time: 10 min</div>
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Cook time: 35-40 min</div>
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<u>Age for babies</u>: 10-12 months (though simple roasted eggplant with some goat cheese could be given from about 8 months)</div>
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<i>1 eggplant</i></div>
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<i>Olive oil</i></div>
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<i>1/2 cup cherry tomatoes</i></div>
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<i>8 small figs</i></div>
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<i>Aged goat cheese - I used half a <a href="http://www.vermontcreamery.com/cremont-1">Cremont from Vermont Creamery</a></i></div>
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<i>(You could also use crumbled<a href="http://www.vermontcreamery.com/fresh-goat-cheese-1"> fresh goat cheese</a> here.)</i></div>
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<i>Pepper</i></div>
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Preheat the oven at 400°F.</div>
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Wash the eggplant, cut off the top, and slice lengthwise.</div>
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Make incisions through the flesh but not the skin with a knife (three in each direction). Brush with olive oil.</div>
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Place in baking pan on parchment paper, flesh side down (skin up).</div>
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Bake for about 20-25 min. The skin will start to shrivel a little.</div>
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In the meantime, wash and half the figs and tomatoes.</div>
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Take the eggplant out of the oven, and set your oven to broiler.</div>
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Turn the eggplant halves over, place the figs and tomatoes on top. Place pieces of the goat cheese on top. </div>
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Sprinkle with fresh ground pepper.</div>
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Place in the broiler for about 10-12 min, until the cheese is melted and golden.</div>
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Serve while hot! Bon appétit!</div>
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<a href="http://1.bp.blogspot.com/-IpPffnhIhpI/UgnGCg7RspI/AAAAAAAACqo/21BkNzJn1Zw/s1600/2eggplanthoriz.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IpPffnhIhpI/UgnGCg7RspI/AAAAAAAACqo/21BkNzJn1Zw/s1600/2eggplanthoriz.jpg" /></a></div>
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<b>On to the week's menu:</b></div>
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<u>C</u><u>heeses of the week</u>: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Danish blue cheese, Port Salut (cow cheese), goat brie and Petit Basque (sheep).</div>
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<u>Desserts</u>: <span style="mso-spacerun: yes;"></span>At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.</div>
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If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).</div>
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<strong><u>MONDAY</u></strong><br />
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<strong>Lunch - Picnic at the park</strong><br />
Cucumber, hearts of palm, cherry tomatoes, cold chicken, avocado, goat cheese, grapes and cherries<br />
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<strong>Goûter</strong> (4pm snack) – Mango<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Baked eggplant with figs and goat cheese (above!)<br />
<em>Main course</em>: Oven roasted pork tenderloin in mustard sauce, with blue potatoes<br />
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<strong><u>TUESDAY</u></strong><br />
<strong><u><br /></u></strong><strong>Lunch - Picnic at the park again</strong><br />
Green beans, cauliflower, blue potato salad + roast beef + Babybel cheese, plums & cherries<br />
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<strong>Goûter - </strong>Peach<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2012/08/seeking-raw-simplicity-rediscovering.html">Authentic Greek salad</a><br />
<em>Main course</em>: Duck breasts with braised radishes and cherries*<br />
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<strong><u>WEDNESDAY</u></strong><br />
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<strong>Lunch at the park </strong><br />
<a href="http://frenchfoodiebaby.blogspot.com/2013/03/pablos-weekly-menu-crisp-pea-salad.html">Cold pea & herb salad</a>, cherry tomatoes, ham, goat gouda, nectarine<br />
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<strong>Goûter – </strong>Nectarine<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: French radishes with salt & butter<br />
<em>Main course</em>: Q<span style="background-color: white; line-height: 28px; text-align: center;">uails eggs en cocotte with smoked salmon, leek and zucchini from</span><span style="background-color: white; line-height: 28px; text-align: center;"> </span><a href="http://www.latartinegourmande.com/2011/03/17/eggs-en-cocotte/" style="background-color: white; line-height: 28px; text-align: center;">La Tartine Gourmande</a> (this was so spectacular I can't wait to make it again!)<br />
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<strong><u>THURSDAY</u></strong><br />
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<strong>Lunch</strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://karenlebillon.com/2012/07/16/grated-carrot-salad-french-style/">Grated carrots with orange juice dressing</a><br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/01/cream-of-sardines-mushrooms-art-of.html">Mushroom caps stuffed with cream of sardines</a><br />
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<strong>Goûter - </strong>Passion fruit<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/07/a-warm-goat-cheese-salad-8-tips-for.html">Golden beet warm goat cheese salad</a><br />
<em>Main course</em>: Pan-fried creamy turkey breasts with <a href="http://justonecookbook.com/blog/recipes/summer-vegetables-baked-in-parchment/">summer vegetables in parchment</a> from Just One Cookbook<br />
<b style="text-decoration: underline;"><br /></b><b style="text-decoration: underline;">FRIDAY</b><br />
<strong><br /></strong><strong>Lunch</strong><br />
<em>Appetizer / Finger Foods</em>: Green asparagus with vinaigrette<br />
<em>Main course</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/03/pablos-weekly-menu-and-shrimp-lime.html">Sauteed shrimp with lime</a> and coconut quinoa<br />
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<strong>Goûter - </strong>Peach<br />
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<strong>Dinner </strong><br />
<em>Appetizer / Finger Foods</em>: Cucumber salad with creamy yogurt tarragon dressing<br />
<em>Main course</em>: Trying this <a href="http://foodloveswriting.com/2013/08/09/tomato-cobbler">tomato cobbler</a> from Food Loves Writing, soft boiled egg<br />
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<b><u>SATURDAY</u></b><br />
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<strong>Lunch</strong><br />
<em>Appetizer / Finger Foods</em>:<strong> </strong>Tomato, basil & onion salad<br />
<em>Main course: </em>Steak tartare, butter lettuce with fresh herbs<br />
<em><br /></em><strong>Goûter - </strong>Plum<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: <a href="http://frenchfoodiebaby.blogspot.com/2013/01/an-artichoke-custard-and-hard-simple.html">Artichoke custard</a><br />
<em>Main course</em>: Clams in fennel shallot broth from <a href="http://www.cannellevanille.com/gluten-free/clams-in-a-light-fennel-and-shallot-broth/">Cannelle & Vanille</a><br />
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<b><u>SUNDAY</u></b><br />
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<strong>Lunch <a href="http://frenchfoodiebaby.blogspot.com/2013/07/a-warm-goat-cheese-salad-8-tips-for.html">OUT</a></strong><br />
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<strong><br /></strong><strong>Goûter - </strong>Cherries<br />
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<strong>Dinner</strong><br />
<em>Appetizer / Finger Foods</em>: Corn coconut chowder<br />
<em>Main course</em>: Caramelized fennel, goat cheese, kale clafoutis (crustless quiche)<br />
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Helene @ French Foodie Babyhttp://www.blogger.com/profile/05662381249640845573noreply@blogger.com7