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Dawn of a New Day: Grilled Bruschetta with Burrata, Prosciutto, and Arugula

10

July 20, 2014

It has been a dark many months, but like all things in balance from the dark must come the light. Re-emerging we find ourselves rediscovering the little things that give us pause and make us smile. We honor that which we have, and mourn that which we have no longer. We begin to live again.

TheAttainableGourmet_DukeMorning

Sweet Duke waits for the day.

In an attempt to put the pieces of my heart and head back together, I found myself standing in the kitchen. Continue reading


Paris’ Imperfections and the Parfait Granola Parfait

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February 10, 2014

Recipe: The Parfait Granola Parfait
Notre Dame

The epic Notre Dame. Photo credit: Maggie Wilkens

My vision of what life would be like in Paris, was full of romantic notions. A city where everything (and everyone) is beautiful and days are simply a series of buttery, crackly croissants wafting into leisurely lunches enjoyed over a pichet of rose, followed by afternoon strolls through the misty Luxembourg Gardens with perhaps a sunset cafe sipped street side watching the world go by. 
French Bulldog

At Marcel in Montmartre…giving a whole new meaning to French Bulldog

Cousins back out on the town...and Maggie's miraculously long arm for the quick selfie.

Cousins back out on the town…and Maggie’s miraculously long arm for the quick selfie.

Continue reading

French Faux Pas and Easy Eggs Benedict

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January 22, 2014

Recipe: Easy Eggs Benedict

When one speaks just enough French to be dangerous, the degree to which “one” can put “one’s” foot in “one’s” mouth knows no bounds.  And who are we kidding here…by “one”…I most decidedly mean me.

Les Petits Plats

An epic lunch at Les Petits Plats

There are many traditional French language faux pas, and I’m proud to say that as I roll into week three I have expediently ticked through nearly all of them.

I have exclaimed to 70 year-old waiters that “Je suis très excitée” as they have set down my escargot course, meaning to share with them my enthusiasm, but instead emphatically telling them just how aroused I was. Continue reading


5 Tips for Dining Alone in Paris + Smoked Salmon Croque Monsieur

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January 15, 2014

Recipe: Smoked Salmon Croque Monsieur from Le Comptoir

Having spent the last week and a half blissfully noshing my way through Paris, I have developed a basic survival guide for solo dining in the City of Light. These are quite advanced theories, one must admit, but I am more than happy to share them with you, dear readers.

Toujours....oui.

Toujours….oui.

1)   Get dressed. Sitting on your couch in a towel for two hours thinking about putting on clothes is not the same as actually putting on clothes. Continue reading


Week One in Paris: Photo Highlights

28

January 9, 2014

I’ve been having a hard time falling asleep in Paris. Not because the bed isn’t comfortable (it is) or my neighborhood nosy (it is not), but because once I finally turn my light off, my mind starts spinning.

My new favorite Paris restaurant...if you come to visit me...we're going!

The scallops at Le Hide, my new favorite Paris restaurant…if you come to visit me…we’re going!

Thinking of the luscious Noix de Saint Jacques à la Plancha I had at Le Hide (10 rue du Général Lanrezac, 17e) an exquisite little restaurant tucked off an unassuming side street, that served possibly the most perfectly cooked scallops I have ever had the good fortune of enjoying, seared just long enough to caramelize them and then set atop a salad of arugula and frisèe, flecked with bacon and finished with a rich yet tangy vinaigrette. Continue reading


Three Things We Should All Learn from Paris + Unforgettable French Onion Soup

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January 7, 2014

Recipe: Unforgettable French Onion Soup

The Bon Marche

Even the butter display at The Bon Marche is beautiful and worth slowing down for.

My mornings in Seattle were ones I’m sure many of you are familiar with. Awake by jarring alarm after not getting enough sleep. Snooze said alarm for 30-40 minutes, thereby neither waking up nor getting any further quality sleep. Groggily fumble for iPhone and while barely awake begin checking emails and deleting pesky Groupon promotions that seem impossible to unsubscribe from. Continue reading


Small Triumphs + Perfect Scrambled Eggs

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January 3, 2014

In the U.S I like to think of myself (perhaps arrogantly) as a generally competent person. I own a home, I (usually) floss, I send Christmas thank you cards (Note to self: Do Christmas thank you cards for 2013), and manage simultaneous projects for my clients. Yes…in the good ‘ol US of A, I know what I’m doing.

Rue de Martyrs.

Evening lights on Rue de Martyrs.

In Paris, the smallest successes become huge triumphs worthy of proudly pumping one’s fist in the air while jostling little old ladies on the sidewalk and ducking into the nearest brasserie for un verre de vin rouge (or two). Continue reading


Bonjour, Paris!

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January 2, 2014

I have arrived in Paris. Pulling out of Charles De Gaulle at 6a on January 1st, 2014, the entire city seemed to be deep in slumber, tucked in with a cloud of gray.

sequin tutu dress nordstrom

When packing for Paris, certain things are required. Like a sequin tutu dress.

My Maman and I alternated between babbling excitedly and nodding off as our sweet cab driver took us to the flat I will be living in for the next two months, on a personal journey to explore, get lost, get found, and of course cook and eat to my heart’s content. Continue reading


Crispy Pork Belly with Lemon Aioli and Heirloom Tomatoes

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September 17, 2013

Pork Belly Recipes: Crispy Pork Belly with Lemon Aioli and Heirloom Tomatoes

I am shamefully impatient. I want what I want, when I want it, and I’m loath to wait. Years of report cards, followed by years of performance reviews have echoed this. And yet, it would appear, not much progress has been made.

Crispy Pork Belly

Crispy Pork Belly Served on a Bed of Lemon Aioli with Heirloom Tomatoes

Take the other day, for instance. Friday afternoon and suddenly all I could think about was pork. Pork belly to be precise. If you’ve had it, you likely love it, craving that crisp, crackling outside that gives way to the buttery, tender inside. Continue reading


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