The DKA, Dominique Ansel Bakery, Manhattan
I’m on a little kouign amann bender right now – a memory bender, that is, since I haven’t had any for a few months. You may recall that I just wrote about the… Continue reading
Tag Archive: France
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Caramel Beurre Salé Kouignette, Maison George Larnicol, Paris
The day I discovered Maison George Larnicol was kind of like the food equivalent to the dramatic Lloyd Dobler-In Your Eyes-boombox moment in Say Anything. I was walking along the rue de Rivoli,… Continue reading
8 Things I Miss About Paris
It’s been two months and ten days since I returned from Paris (but who’s counting?), and in case you haven’t noticed, other than a few snarky comments about the lackluster quality of American… Continue reading
So I Live in New York Now. There’s That.
Believe me, no one’s more surprised than me. (See: January to April, 2005 and multiple statements that were in the vein of “As god is my fucking witness, I will NEVER live in… Continue reading
Dear Paris,
… and Dear France, Thank you from the bottom of my heart for the amazing year, the incredible new friends, the too-brief dip into your beautiful culture, and for the time of my… Continue reading
Merci and Thank You
Today’s my birthday, and I’m so glad that I’m now old enough to stop pretending like birthdays aren’t a big deal to me. Because they are – birthdays are a huge deal! I… Continue reading
Shocking: The Real Purpose of Your Life
As a person who’s taken almost a year off of the traditional path, sometimes I beat myself up for what I’ve done, especially as I grapple with all the re-entry issues I’m about… Continue reading
The Most Delicious Croissant in Paris?
My opinion, with the expert guidance of pastry chef David Lebovitz. T-minus twelve days left in Paris and I’m already shaky at the thought of living without these. Start here and read the… Continue reading
Happy Thanksgiving, (Small) World of Readers
I know I’ve totally shit the bed on my 40 Days of Paris. Truth be told, it’s all a little overwhelming, this leaving business. There’s a lot of processing going on, a lot… Continue reading