Even though it was after the move, I wanted to write about Kam while it was still fresh in my memory. So, about the move..
The move last Saturday went smoothly. Jean-Pierre and Alain came up from France on Friday night with Philip and Jackie and we went out to the pub where we bought them a few beers. Later back at the flat we ordered curry for everyone as a thanks. Like most French people I know, JP and Alain aren't accustomed to curries so they asked for a recommendation of something mild. I told them the Lamb Passanda (marinated lamb pieces cooked with ground pistachios, almonds, aromatic herbs and spices, cream and topped with cashews) was excellent, if rich. They both ordered the passanda and well, I think they enjoyed it as they ate it in a flash. I ordered the Chicken Balti Madras which was really good (I'm happy we're not moving far away from this Indian takeout).
Sat. morning Alain was up at 7:30 already packing the van, even though we couldn't move until 12. We arrived at our new flat just as our landlords, the tenants at that time, were moving the last of their stuff out. They went over the short 1-page inventory with me (nothing like the 15-page inventory from hell at our last flat). They were friendly and left us their home phone number to call if we had any questions or problems. We noticed later that they had left us a bottle of wine.
Neither Jean-Pierre or Alain speak any English, so I had to label all of the boxes in both French and English. Many read: Tres, Tres Lourd!! but despite the book-filled boxes everything was moved within an hour. We are mostly unpacked now and we're loving this flat. :)
We cooked our first good meal here on Valentine's Day. We had smoked salmon with bread and cornichons and a bottle of Muscadet to start. Main course was pan-fried duck breast with a red currant port sauce and honey-roasted butternut squash and parsnips with rosemary, all washed down with the bottle of Italian merlot the landlords left for us. We finished with French-press black coffee and chocolate soufflé.
Thank you! I love it when others post photos of their delicious meals too, especially when they've cooked it themselves.
I haven't trained in the culinary arts, but the French side of my husband's family were Cordon Bleu chefs. I've learned much from them and hope to learn more.