Friday, April 30, 2010

Preserved Lemons

Preserved lemons The first day.

Just as I promised yesterday, I’m going to show you how easy it is to make preserved lemons.

Preserved Lemons:

  • 8-10 lemons (preferably organic)
  • 1/2 cup or more of kosher salt
  • 2 quart glass canning jar

Sterilize glass canning jar.

Wash and scrub the lemons.  Cut off the stem tip.  Then cut down through the lemon has if you are cutting it in half lengthwise, but don’t go all the way through.  Turn your knife a quarter turn and do the same thing.  You basically want it cut into 4 wedges that are still connected at the bottom.  (If this doesn’t make sense Google it, there are people who can explain it much better than I!

Place 2 tablespoons of salt at the bottom of the jar.  Holding the lemons over a plate pack salt into the lemon and shove it down into the jar.  Continue until the jar is filled to about an inch from the top.  Pour any juice on the plate into the jar.

Pour the rest of the salt over the lemons and push down on them to release as much juice as possible, and cover tightly.  (My first picture shows this). 

Leave sitting out on the counter for 2-3 days.   Every so often, push down on the lemons releasing more juice and shake it around a bit.   After this, the lemons should have released enough juice to submerge all the lemons, if not you can add some lemon juice to the top. 

At this point, I put mine in the fridge, even though some sites say you don’t have to.  They should be ready to eat in a couple of weeks, and should keep for about a year in the fridge.

To use, remove from the jar and rinse with water, removing the salt and pulp.  (You will be using the rinds only).  The rinds get sort of translucent.

Use organic!

You’ll need this!

After one day!

Now, go get busy and make yourself some preserved lemons, you will not regret it!

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

Thursday, April 29, 2010

Asparagus and Ricotta Pizza

Asparagus and Ricotta Pizza

I have a new love.  Seriously.  Preserved lemons.  Who knew such a thing existed?!  Where have they been all my life???  They are wonderful, tart yet salty, with a hint of sweetness.  Unlike anything I have ever tasted.

So, what’s a person to do when they find a new love?  How about combining them with their old love?  That’s right, I had a Ménage a Trois.  Me, Donna Hay, and Preserved Lemons.   And it was great.  Just like I suspected.

I know this pizza sounds weird.  It even sounded weird to me, but you have to suspend your doubts.  Because it was fabulous.  Seriously good.  Instead of the 1/4 cup of  grated lemon rind, I subbed 1/2 a preserved lemon rind, finely minced.  A-may-zing!!  Also, I didn’t have an arugula, so I subbed some baby spinach, not needed really, but whatever!

And guess what my peeps?!!  Tomorrow, I will show you how to do preserved lemons!  Because, believe me, you want these in your fridge.

Asparagus and Ricotta Pizza

  • 4 pita breads
  • 1 1/2 cups fresh ricotta
  • olive oil for drizzling
  • 1/4 cup finely grated lemon rind (or 1/2 a preserved lemon, finely minced)
  • 1/2 pound asparagus, blanched and thinly sliced (I didn’t blanch cause my spears were small and I cut them into about 1 inch lengths)
  • 12 slices prosciutto
  • baby arugula
  • finely grated parmesan to serve.

Preheat oven to 400.  Place the pita breads on a baking sheet and drizzle with oil.  Combine the ricotta, lemon, salt and pepper in a bowl.  Spread the mixture over the 4 pitas and top with the asparagus and prosciutto.  Drizzle with olive oil and bake for 15 minutes or until everything is crisp and golden.  Top with arugula and parmesan and serve. 


***Edited to add ricotta amount!!

Wednesday, April 28, 2010

What Was It Wednesday?

You’re looking at September 8th, 2008.  No clue.  Seriously.  Your guess is as good as mine.  Some sort of grain salad?

***What Was it Wednesday – where I try to work my way through the backlog of cooking photos.  Photos so old, I don’t even remember what they were. 

Tuesday, April 27, 2010

Garden Tuesday – When Life Gives You Lemons

No, it’s not a lemon tree.

Look at the shape of the leaves.

Let me begin by saying that I don’t recommend this method.  That I hope and pray that you never have the opportunity to use it.  But it worked for me.

2008 – ask Hubby for fig tree, Hubby says no.

2009 – ask Hubby for fig tree, Hubby says no.

2010 – get scary health news, ask Hubby for fig tree, watch Hubby put fig tree in cart.

When Life Gives You Lemons, Get a Fig Tree.

Monday, April 26, 2010

Classic Italian Meat Sauce

Classic Italian Meat Sauce

Why am I always searching?  Why am I never satisfied? 

When I first got my Blackberry, I thought it was the most amazing phone ever.  Now, I want an iPhone or a Droid.  It’s why my kitchen counter looks like a small kitchen appliance store.  And even, if I left it all for the simpler life, I imagine I would still be sitting on the couch circling the next best cow in the cow catalogue.  And if one chicken coop is good, three is better.

It’s the same with recipes.  I find good ones, great ones, amazing ones, but I don’t stop.  I rarely make the same one twice, because what if…what if I missed that one perfect, amazing recipe?? 

So, even though I have made countless meat sauces, if I come across one I haven’t tried, I try it.  So, while paging through Not Your Mother's Slow Cooker CookbookI found this recipe.  It was good.  A bit more soupy than others, I think because you don’t lose any of the liquid to evaporation.   ***Note.  Just as I was typing in the recipe, I noticed the reduce by 1/2 volume note on the wine.  OOOPS.   Recipe may or may not be more soupy than others, if you follow the directions!

Classic Italian Meat Sauce

  • 1/2 cup olive oil
  • 2 medium-size yellow onions, chopped
  • 2 medium-size carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound lean ground beef
  • Salt and fresh ground black pepper to taste
  • 1 1/2 cups dry red wine, such as a Chianti
  • Two 28 ounce cans whole tomatoes with their juice
  • One 6 ounce can tomato paste
  • 1/2 cup beef broth

*Note, I finely chop my onions, celery and carrots in a food processor, I like the consistency better for a meat sauce.  Heat the oil in a large skillet over medium – high heat and saute the onions, carrots and celery, until the are just browned, about 10 to 15 minutes.  Add the beef, breaking apart the clumps and cook until there is no more pink.  Season with salt and pepper.

Scoop the veggie meat mixture into the slow cooker.  Add the wine to the skillet and over high, scraping up the brown bits, reduce by 1/2.  Pour this into the slow cooker with the rest of the ingredients.  Cook on low for 6 – 8 hours.  Serve with pasta.

Makes about 8 – 9 cups.

 

This will be my entry for this week’s Presto Pasta Nights hosted by Katie from Thyme for Cooking .

 

Sunday, April 25, 2010

Bloodroot by Amy Greene

This book review is going to be all over the place, sort of like this book, Bloodrootby Amy Greene . 

The story takes place in Bloodroot, TN, in the Appalachian Mountains and follows the life of Myra Lamb.  Myra’s story is presented through her eyes and the eyes of the other characters.  There aren’t really chapters, there are sections, each section headed by a different character. 

At the beginning of the book, I found this very confusing.  My notes…Doug is in love with Myra, Byrdie is married to Macon, Clio is Byrdie’s daughter, Myra is Clio’s daughter, Myra is mom to Laura and Johnny…give you an idea of what I was facing!  Just when I would start getting a feel for a character, it would switch, and I would have to go check my notes to see who was who.

Even with all of this confusion, the writing was simple and poignant. 

The same God who made that sky full of stars had made this love and I couldn’t wrap my brain around the bigness of either one.

I reckon nary one of them has ever set foot in a church house, but they sure do spend plenty of time in the jailhouse.

She was right about me.  I’ve done a lot of things I never thought I’d do.  When I was a little girl, I always figured I would marry a mountain man, who knew the sting of briar scratches, the teeth-rattling shiver of cold creek water, the black smell of garden soil that made you want to roll in it.  But John was the first thing I ever saw that was prettier than my home.

About three quarters of the way through the book, it became easier to follow and enjoy, and by the end of the book, I was smitten. 

4/5

Saturday, April 24, 2010

Weekend Cat Blogging #255

Smudge Smudge, demonstrating the fine art of…..

 

Smudge guarding the newly emerging catnip. 

 

 

This will be my entry for Weekend Cat Blogging hosted by Me!!!  That’s right, it’s my turn again!  Please add your link to Mr. Linky! 

Friday, April 23, 2010

Foodie Friday – Pina Colada Sherbet

Pina Colada Sherbet

Do you remember that old commercial…”Don’t hate me because I’m beautiful”?  Well, I feel like saying, “don’t hate me because I win stuff”.  Yep, besides the chocolate last week, guess what else I won?  A  Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream MakerYep!  I won an ice cream maker!  When the lovely Michael Lee West at Designs by Gollum had a Foodie Friday photo contest, I entered, and I won!!!!  (Note…does anyone else find it disturbing that I used the word “Yep” twice in this short paragraph?  I’m not sure what that says about me.)

So anyway, true confession time.  I have the Kitchen Aide Ice Cream attachment and thought that I would give this ice cream maker to my daughter, being a loving and generous mom.  But then I saw it.  Sorry sweetie, but besides being a loving and generous mom, I also am a complete lover of all totally beautiful and cool looking kitchen appliances.  Seriously, it is a beautiful piece of work!  And besides I really didn’t like running my Kitchen Aide mixer for 30 minutes every time I made ice cream in the summer, which is a lot.  Because, who knows, one of these days, I might actually bake something.

Gorgeous!

With new, gorgeous ice cream maker sitting proudly on my counter top, I headed straight for David.  You know, David of  Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet AccompanimentsSince also sitting on my counter was a fresh pineapple, what I found was Pina Colada Sherbet.  I don’t need to tell you it was amazing.  I do need to tell you that I added 2 tablespoons of rum instead of 1, because it sounded like a darn good idea to me.

Pina Colada Sherbet

  • 1 pineapple, peeled and cored, cut into chunks (about 4 cups)
  • 1 cup sugar
  • 1 cup coconut milk
  • 1 T. dark rum (or maybe 2)
  • 1 t. freshly squeezed lime juice

Puree all the ingredients in the blender.  Chill the mixture thoroughly and then process in your ice cream maker as per directions. 

Serve it in a fancy glass, sit on your back porch, and pretend you are in the islands.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

Thursday, April 22, 2010

Chicken, Fennel and Asparagus Salad

Chicken, Fennel, and Asparagus Salad

Back again with a Donna Hay recipe.  Sorry.  Can’t help it.  Love them all.  If you missed my post on Monday for her Ginger Beef Patties with Lime Noodle Salad, I encourage you to go back and read it, it’s where I address my deep and abiding love for Donna Hay and justify my Donna Hay Magazine subscription. 

Asparagus ready for roasting

With asparagus popping up all over, we have had it at least once a week.  So, when I saw that this recipe included fennel and asparagus, I thought that sounded like a delightful combination and it was!  This was excellent.  The radishes are so mild in the early spring, simply perfect.  The only change I made was that I used leftover chicken breasts from rotisserie chicken and I roasted my asparagus instead of blanching it, just because I love the flavor of roasted asparagus. 

Chicken, Fennel and Asparagus Salad

  • 2-3 cups shredded, cooked chicken
  • 1 bunch radishes, trimmed and thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced
  • 100g curly endive (frisee) leaves
  • 1 bunch green asparagus, trimmed and blanched (or roasted)
  • 1 bunch white asparagus, trimmed and blanched (I omitted)
  • 1/2 cup grated parmesan cheese
  • mustard dressing
  • 1 T. Dijon mustard
  • 2 cloves garlic, crushed (I used one)
  • 2 T. lemon juice
  • 1/4 cup olive oil

Make the mustard dressing by combining ingredients in a bowl and whisking or place in jar and shake.

Toss the asparagus with a little olive oil salt and pepper and roast in a 450 degree oven for about 5 minutes. 

Place the radish, fennel, endive and chicken in a bowl and toss to combine.  Divide the asparagus between the plates and top with the salad mixture.  Drizzle the dressing over the top and sprinkle with Parmesan cheese.  Serves 4.

Wednesday, April 21, 2010

What Was it Wednesday?

You’re looking at September 8, 2008.  Quesadillas obviously.  My guess made from the leftover fajitas from last week’s What Was it Wednesday?

*To those of you new to my blog, What Was it Wednesday is my attempt to thin out my huge backload of cooking photos.  Photos so old, I don’t even remember what they were.

Tuesday, April 20, 2010

Garden Tuesday – The Alliteration Version Plus boob news

Busy bee on blueberry bush.

 

Frilly fuzzy fern unfurls.


****Boob update. I was going to try to write my boob update in an alliteration, but I couldn't get it up to my standards. I know..standards...this from the person that wrote "frilly fuzzy fern unfurls"! Anyway, the doctor said that I have abnormal cells (or Abby Normal to those of you who can quote good movies). They aren't cancerous, but they might be a sign that tissue near them is. So I've got to go back in for surgery on May 3rd, for them to take more stuff. Sheesh.

Monday, April 19, 2010

Ginger Beef Patties with Lime Noodle Salad

Ginger beef patties

One of the benefits of having a Donna Hay Magazinesubscription is that we are on opposite ends of the season spectrum.   So when I am in the middle of a long, miserable winter, in my mailbox is a magazine filled with sunshine and fresh recipes.  So, I dutifully mark and dream and wait for spring, which is what I did with issue number 47, which arrived in October, but was filled with spring goodness.

Fast forward to now and I am ready to work my way through all the glorious recipes.  Now, I know I pay a lot to get the magazine into my mailbox all the way from Australia.  It comes out to about $16 an issue.  But I find so much in each issue that it’s really more of a cookbook to me than a magazine.   Not to forget the fact that it’s absolutely gorgeous and sometimes after a hard day at work, coming home and seeing that in my mailbox is so wonderful and exactly what I needed. 

Ginger Beef Patties

The other thing I love about Donna Hay recipes is that for the most part they are simple.  They rely on fresh ingredients and a few herbs to give you light, fresh, pure tastes.  When I come home from school exhausted and check to see what is on my plan for the night, I am always relieved to see a Donna Hay recipe because I know it will be easy, tasty, and beautiful.  This recipe was all of that, and the leftovers for lunch were perfect.  Note…the recipe below serves 2, I doubled it when I made it.

Ginger Beef Patties with Lime Noodle Salad

  • 100g vermicelli rice noodles (about 1/4 pound)
  • ½ cup mint leaves
  • 300g beef mince  (.66 pounds)
  • ¼ cup (60ml) oyster sauce
  • 2 teaspoons finely grated ginger
  • 2 teaspoons vegetable oil
  • 150g snow peas (mange tout), sliced and blanched (about 1/3 pound)
  • 250g cherry tomatoes, halved (about 1/2 pound)
  • 1 small red onion, thinly sliced
  • 2 tablespoons fish sauce
  • 2 ½ tablespoons lime juice
  • 1 ½ tablespoon caster (superfine) sugar
  • 1 small red chilli, chopped

    Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.


    Chop half the mint leaves and place in a bowl with the mince, oyster sauce and ginger. Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the mince mixture into six patties and cook for 2–3 minutes each side or until cooked through.


    Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint leaves and toss to combine. Add the patties to the salad. Combine the fish sauce, lime juice, sugar and chilli and pour over the noodles to serve. Serves 2.

     

    This will be my entry for this week’s Presto Pasta Nights hosted by Cynthia from Kitchen Slave.

  • Sunday, April 18, 2010

    Weekend Wine Reviews #19

    Mad Housewife

    Mad Housewife Chardonnay, 2008, California, $6.99.  Another wine bought for the label.  I drive my husband crazy, I won’t even look at the boringly labeled wines.  They say:  Flavors of melon, pear and Fuji apple abound. Hints of cinnamon, light toasty oak, and a creamy finish.  We say:  peachy, melony, medium body.  Good.  Buy again:  Yes, for the price.

    Tierra de Luna

    Tierra de Luna, Torrontes-Chardonnay, 2008, Argentina, $8.99.  We say: bright, lively, hint of pineapple.  Very nice!  Buy again:  definitely.

    Bohemian Highway

    Bohemian Highway Chardonnay, California, 2008, $4.00. They say:  lightly oaked, fruit driven with enticing pear and apple flavors and a touch of refreshing citrus.  We say:  Yes!!!  They described it perfectly.  Excellent!  Buy again:  definitely yes….and you know what?  We did.  We bought several bottles.  Some people stock their wine cellars with expensive, rare vintages, we stock ours (and again by wine cellar, I mean old Peaches Records crates at the bottom of the basement stairs) with $4.00 gems like this. 

    Saturday, April 17, 2010

    Weekend Cat Blogging #254

    Smudge helping

    How do people without kitty cats manage to weed their garden?  Really.  I couldn’t do it without Smudge’s supervision.

     

     

    This will be my entry for Weekend Cat Blogging hosted by Othello at Paulchens FoodBlog?!.


    ***To those of you following my trials and tribulations, I still haven't heard from my doctor. So, I wait till Monday. This isn't that awful. If it's bad news, I remain blissfully ignorant all weekend. If it's good news, I'm still blissfully ignorant. It's all good.

    Friday, April 16, 2010

    Foodie Friday - Pickled Garlic and Ginger

    Pickled Garlic and Ginger

    I mentioned earlier in the week, that I made a day trip to Atlanta to Buford Highway Farmer’s Market for tomatillos.  While there, I spotted some gorgeous ginger and a big container of garlic cloves.  The plump garlic cloves were already peeled and cleaned.  I had no idea what I do with them, but someone had done all that work, and I was going to put it to good use.

    So, when I got home, I looked up some ideas.  I love to can, but really I love to pickle.  It is so easy and you end up with little jars of goodness with a thousand uses.  In my favorite canning book, The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-RoundI found a simple pickle recipe.  You can use this recipe with ginger, garlic or jalapenos.  I plan on using the garlic in everything from salad dressings to stir fries, and the ginger will be great with stir fries and sushi.   I chose this simple pickle, because it doesn’t have any herbs or spices, so it can be used in any kind of recipe.

    Pickled Ginger

    • 1 large piece of fresh gingerroot
    • 3/4 rice wine vinegar
    • 1/2 cup white vinegar
    • 1 t. sugar
    • 1/2 t. salt

    Peel ginger and cut into pieces no larger than 1 inch ( I shredded mine in a food processor).  Remove hot jars from canner and pack ginger into jars.

    Bring vinegars, sugar and salt to a boil in a small saucepan.  Poor over the ginger, leaving 1/2 inch headspace.  Wipe the rims and place warmed, softened canning lids on top and screw on band to fingertip tightness.  Process 10 minutes for half-pint and half-cup jars.

    Makes 2 half-pint or 4 half-cup jars.

    **Note, I did not give complete canning instructions.  Please make sure you read complete instructions for water bath processing from a book or the internet. It's not at all difficult, but you just want to make sure you know what you are doing.

     

     

    This will be my entry for Foodie Friday at Designs by Gollum!


    ***Boob Update (note, we're not classy anymore). Actually, I don't have an update, they are supposed to maybe call me today. I can't decide if I will answer my phone or not..oh, I want to know, but I don't know if I want to find out surrounded by a bunch of 14 year olds. They have standardized tests next week and I don't want them to have anything on their minds besides the tests, and I don't know how well I could hide bad news. Plus I'm a "bad news alone" type person. I didn't even want my husband to go with me to the biopsy, but he insisted. That's why I love the internet, I know you all are there for me, but you're not here here. Does that make sense? Also...Hollywood screen writers, if you need some ideas for the dialogue between a woman and the doctor giving her "the call", give me a call, because I went through every possible scenario last night in lieu of sleeping.

    Thursday, April 15, 2010

    Delysia Chocolates

    Chocolate for me!

    I don’t know about you, but I enter lots of giveaways.  I leave begging, pleading comments, especially if I really want it.  So, when Lisa from Lisa is Cooking had a contest for chocolate wine truffles from Delysia Chocolatier, I left a comment.  A begging, pleading comment, because, c’mon…wine and chocolate…’nuff said.

    Chocolate for me.

    And guess what!!!  I won!!!   And it arrived in a pretty red box, tied with a pretty bow.  I carried my pretty box all around, taking pictures of it, here and there.  And then I finally opened it. Inside were nine of the cutest wine truffles that I had ever seen.  Of course, they were the only wine truffles that I had ever seen, but I dare you to find any cuter!

    And then I ate one.  And then I was happy.  Very happy.  Yes, I know two are missing.  I had to give one to hubby, darn him for being home when the package arrived.


    ****Health Update*** (Notice that since these chocolates are classy, I changed the name of my updates). The biopsy went fine, or as fine as a biopsy can go. I won't know anything until maybe Friday. I want to sincerely thank all of you for your thoughts, and prayers and well wishes. It really means a lot to me. I think that the trauma of all this certainly warrants a new pair of shoes or two, don't you?

    Wednesday, April 14, 2010

    What Was it Wednesday? Plus boob update.

    What is it??

    You are looking at September 7, 2008. I say fajitas, what do you say?


    ****Boob Update**** For those of you following my boob issue, it doesn't look very positive, they have scheduled a biopsy for today. They started spouting off numbers..one - meaning cool you're good...to five - meaning whoa bad news. I'm a four - which means they only good thing we can say is that at least you're not a five.

    Also, thanks to Paula from It's All Gouda for pointing out to me that I have already made these boobs famous with the Hair Gel Incident. So, please keep my famous blogging boobs in your prayers. Or at least the right one, though, the left one is probably just waiting to become troublesome, since it knows it was never my favorite.

    Tuesday, April 13, 2010

    Garden Tuesday - Candytuft

    Candy Tuft Candytuft.  Love it.

    Can you find Smudge? I use it to edge most of my flower beds.  Smudge approves.

    Flower bed That pile of green on my sidewalk?  Weeds.  Already.

    Monday, April 12, 2010

    Tomatillos and a favor

    Tomatillos

    If I could live with any chef and eat their food for the rest of my life, Rick Bayless would be one of my top picks.  Besides the fact that I love Mexican food and that everything that I have made from Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series has come out wonderfully,  he seems really nice.  I follow him on Twitter and he is just so friendly and helpful! 

    All of my favorite Mexican recipes include cilantro and tomatillos.  If given the choice between red or green sauce or salsa, I always go green.  Unfortunately, I have yet to find a good source for tomatillos around here.  It’s very hit or miss, so during spring break a day trip to Atlanta’s Buford HighwayFarmer’s Market was in order.   If you can’t find something there, it simply can’t be found.  I saw things, I’ve never even heard of, much less seen.  But the huge bin of tomatillos is what I came for.

    So, here is Auntie Pam’s tip of the day…did you know that tomatillos freeze beautifully?  You don’t even have to  chop or peel.  Just wash them and place them in a single layer on a sheet and place them in your freezer.  Once they are frozen, pop them in a bag.  Their texture is a little different after freezing, but most of the time you are using them in sauces and salsa’s where they are perfect!!   So, go forth and fill you freezer with tomatillos.  You’re welcome.

    And now for a favor.  Tomorrow afternoon, I have to go back for a second look at something. So tonight, when you are saying your Now I Lay Me Down to Sleeps, if you could put in a good word or two for my right boob, I would appreciate it.   Thank you.

    Sunday, April 11, 2010

    What French Women Know by Debra Ollivier

    I admit it.  I find French women fascinating.  What’s funny is that I don’t even know any.  Oh, but I’ve heard about them, and read about them, and tried desperately to try and learn to tie a scarf with panache. So when I stumbled upon, What French Women Know: About Love, Sex, and Other Matters of the Heart and Mind by Debra Ollivier, I didn’t even think twice before adding it to my cart.  

    I’ve read lot’s of books about French women, from what they wear to what they eat.  This book was different.  It delved more into why they are what they are.   More than that, it helped me see why, as an American, I am what I am.

    Like most other American girls, I grew up wanting to be like everyone else.  Wanting to fit in, wanting to be liked.  French women don’t want to be like everyone else, they want to stand out, they want to add their individual touches.  And as far as being liked….they don’t care.  They don’t feel the need to be nice, to go around smiling at everyone. 

    Another interesting area was in child rearing.  They are much more inclined to try and raise independent children.  The author talks of the day care that her two year old attended.  The daycare was taking the two year olds off on a two day field trip!  The French parents all let their children go and enjoyed a lovely two days relaxing with their husbands, while none of the American women would let their children go.

    All in all, I enjoyed this book.  Do I think that French women are better than me?  No.  Do I think I am better than French women?  No.  Do I think that perhaps we could learn from each other?  Yes?