addy à paris

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adventures in france!

"Hemingway and James Joyce were drinking buddies in Paris. Joyce was thin and bespectacled; Hemingway was tall and strapping. When they went out Joyce would get drunk, pick a fight with a bigger guy in the bar and then hide behind Hemingway and yell, “Deal with him, Hemingway. Deal with him.”"

[x] (via newzerokaneda)

Between this and the story about him reassuring F. Scott Fitzgerald re dick size, I’m developing a picture of Hemingway as the mother hen of the disaffected white male literary set of the early 20th century.

He probably called up Steinbeck sometimes and was like I CAN’T EVEN WITH THESE DIPSHITS and Steinbeck was all “That’s what you get for living in Paris, asshole”.

(via copperbadge)

(via rosedoctorserenity42)

— 2 weeks ago with 27436 notes
#quote  #ahaha 
ohsassafras:


I see a lot of people having troubles with making macarons, the popular Parisian meringue cookie. Baking itself is a careful chemistry experiment, but macarons are one of the most temperamental items I’ve ever made. When I was a baker, I had to make loads of these; sometimes they came out well, sometimes not. Once you understand it, though, it’s smooth sailing :) Here are some tips so you can hopefully learn from all my studying & my mistakes! If you have any questions, please feel free to message me and I will do my best to respond. I’ve put most of it under a read more to keep it from dominating the screen…be warned, it’s verrrry long.
The recipe that I use is from Macarons: Authentic French Cookie Recipes by Cecile Cannone. I highly recommend it, as it’s the best one I’ve tried so far and the book is super helpful.

use a template to keep your cookies similar sizes.

use parchment paper and something round to make a series of circles. make sure to use a permanent marker so the outlines are bold, and put as many circles on the sheet as you can. if you make the macaron correctly, it shouldn’t spread much at all—so you can put them 1/8”-1/4” apart. DON’T PUT THE BATTER ON THE TEMPLATE! instead, put another sheet of parchment on top of the template, that way you can use it many times and you don’t get permanent marker in your food.



no humidity. everything has to be dry!

moisture is the number one enemy of macarons. there are many ways to accidentally increase the moisture in the batter, but all of these tips should help to avoid that! humidity might not be something you think about, but make sure you’re not baking macarons right after boiling some pasta and baking a ton of other things. it’s easy to avoid this if you just bake them either before anything else, or on a day when you aren’t cooking more than your average meal. this also makes it difficult in summer heat if you don’t live in a dry place. make sure that all of your baking tools are completely dry, and there’s no grease or anything inside of your mixing bowls.


Read More

ohsassafras:

I see a lot of people having troubles with making macarons, the popular Parisian meringue cookie. Baking itself is a careful chemistry experiment, but macarons are one of the most temperamental items I’ve ever made. When I was a baker, I had to make loads of these; sometimes they came out well, sometimes not. Once you understand it, though, it’s smooth sailing :) Here are some tips so you can hopefully learn from all my studying & my mistakes! If you have any questions, please feel free to message me and I will do my best to respond. I’ve put most of it under a read more to keep it from dominating the screen…be warned, it’s verrrry long.

The recipe that I use is from Macarons: Authentic French Cookie Recipes by Cecile Cannone. I highly recommend it, as it’s the best one I’ve tried so far and the book is super helpful.

  1. use a template to keep your cookies similar sizes.
    use parchment paper and something round to make a series of circles. make sure to use a permanent marker so the outlines are bold, and put as many circles on the sheet as you can. if you make the macaron correctly, it shouldn’t spread much at all—so you can put them 1/8”-1/4” apart. DON’T PUT THE BATTER ON THE TEMPLATE! instead, put another sheet of parchment on top of the template, that way you can use it many times and you don’t get permanent marker in your food.
  2. no humidity. everything has to be dry!
    moisture is the number one enemy of macarons. there are many ways to accidentally increase the moisture in the batter, but all of these tips should help to avoid that! humidity might not be something you think about, but make sure you’re not baking macarons right after boiling some pasta and baking a ton of other things. it’s easy to avoid this if you just bake them either before anything else, or on a day when you aren’t cooking more than your average meal. this also makes it difficult in summer heat if you don’t live in a dry place. make sure that all of your baking tools are completely dry, and there’s no grease or anything inside of your mixing bowls.

Read More

— 1 month ago with 475 notes
#food 

finchelwenger:

Must watch if you love French pastry. It’s in French but the way they work is amazing! It’s a contest in France: the next great pastry. And they’re judged by great pastry chefs.

— 1 month ago with 3 notes
#video  #food 
trehane:

#LeThaurion #LaCreuse #Limousin #France  (at Creuse)

trehane:

#LeThaurion #LaCreuse #Limousin #France (at Creuse)

— 1 month ago with 1 note
#limousin  #photograph 

kimothyrose:

Some graffiti I stumbled upon in Paris.

— 1 month ago with 3 notes
#graffiti  #art  #street  #photograph 
andresndp:

un jour a #bauxdeprovence #france #provence

andresndp:

un jour a #bauxdeprovence #france #provence

— 1 month ago with 3 notes
#provence  #photograph