October Roundup
Welcome back to the Monthly Roundup! Things we've loved, adored, and what we've been doing (and eating).
Rabbit rabbit rabbit!
Feliz Día de los Muertos, everyone! As I write this up I can hear my neighbors SCREAMING at each other about what I can only imagine was a murder they’ve committed and can’t agree where to hide the body? Or maybe someone got caught doing something they shouldn’t? Or maybe one of them forgot to put the cap on the milk carton. Open to any and all suggestions.
It’s November and for some of us that means a severe sugar hangover from the mountain of Halloween candy consumed yesterday (not moi, muwhaha). Or it means your Christmas tree is already up. If so, may I ask… why? Or it could mean you’re plotting how to spend probably the prettiest month of the year - the leaves are falling and turkeys are calling!
As a reminder, if a word is highlighted in orange below, it’s connected to a link. Click on it to find out more. And oui we have a new feature… voiceover! Click the Article Voiceover box above the photograph of the table setting above.
What I’ve been doing:
I spent the entirety of October nestled in Provence at the famous La Peetch, just above Cannes and to the immediate east of Grasse. A land of opportunity, one just brimming for new adventures and a place I am soon to call home…
I’m one of the Chef Instructors with RecipeKick, and have two classes live for the month of November! It was so much fun teaching in the La Peetch kitchen over October… and much more room than I usually have coming to you live from my little kitchen in Paris.
Video: Pork Chops with Apple Butter Glaze
Don’t be fooled by the title, apple butter is a long ancient method of preserving the early autumn harvest and actually contains no dairy. And no, it’s nothing like applesauce. It’s thick, creamy, and full of caramelized sugars that make for the most extraordinary luxurious addition to your morning slice of toast...or your evening pork chop!
Video: Untraditional French Onion Soup
Let’s get onion-y! Is that a term? I think that it should be. We’re going to layer and get to know our caramelized onions. We’ll play with different stocks to use as broth, toast up some fresh baguettes, maybe even get creative with cheeses.
Or you can sign up for my classes coming up in November!
November 11: Thanksgiving for Two: Turkey Breast Roulade
November 27: French Apéritif Hour!
Also my Texans, we’re coming home for Christmas! If you’re interested in cooking classes, catered events, or margaritas and fajitas, please let me know. Working on San Antonio, Dallas, Houston, Austin, even the Valley- let me know if you’re interested!
Some fun business updates for you:
Updated Website! I updated my website and contact information, which leads me to…
Cooking classes hosted directly avec moi. In addition to my work with La Peetch, I’ve opened up direct virtual cooking classes. If you’re interested, please inquire above. :)
My dear friend Molly’s Online Pastry School is LIVE for the 2023/2024 Season, and guess who’s cooking with her next week! I am so excited to be joining her lineup of fabulously talented, worldly, creative, and all together powerhouse women.
Things I’ve liked, enjoyed, reveled in, and recommend:
French Class. OUAIS. Finally. When I first moved to France for Le Cordon Bleu I wasn’t sure how long I intended to stay. But life has plans far beyond our own imagination, and lo and behold… I’ve started building a home here. A community. So, time to dive in deep for the entire month of November so I can procure my A1 level and then work my way towards fluency. Wish me bonne chance!
The Transatlantic Literary and Snacks Society: I embarrassingly didn’t read as much as a I wanted to this month, but I have finally opened up towards a new genre. We’re only a few chapters in and you know what… I’m enjoying myself? Much to think about.
Exploring the Sea: when traveling a new area, I like to meet as many locals as possible. Shop workers, pharmacists, handsome strangers, bartenders in places I’d like to become familiar in, etc. I’ve also gone through THREE of the Tex Mex spots in Cannes and can safely say I’ve picked my favorite. Now to hit up Nice…
Celebrating dear friends: I hopped on the Eurostar and traveled North to Londontown, where it’s always fun to touchdown. See, I told you I’m no poet. But I do listen and pay attention, and while waiting to cross the Channel I overhead some of the most hilarious things in my compartment…
What I’ve been cooking:
October was all classes for the La Peetch Cooking School, but I did manage to pop to England for some hugs and brown food! I swear I ate other things but it appears the only photos I took were of beige meals and friend’s doormats. Ah, c’est la vie.
I’m Anne (because my French teacher refuses to say Stuart), thank you and happy November!
ASF xx
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