This isn’t even an ad. I swear! It’s just me playing with my flat lay skills and showing my love for Oui yogurt. I love the yogurt because it comes in little glass jars just like yogurts and mousse in France. It’s the closest thing I have to a French supermarket. And they’re really yummy. Another plus is that you can save the jars for later which I always do. Aside from the yogurt, we have my beautiful Olympus camera in the color brown. It has been discontinued and Olympus has recently announced that they will no longer be in…
A typical New Yorker morning would be to head to Starbucks or Dean and Deluca for a coffee and a pastry. But with a nostalgia for France, why not start a Saturday morning by going to Balthazar instead? This boulangerie is so cozy and filled with different pastries including tarte aux pommes and scones. Grab a hot cup of coffee and a warm cinnamon roll. The cinnamon roll is a must-try by the way. It has a crusty outside with a soft inside. So good you won’t regret the five bucks it costs.
About two years ago I became intrigued by the watercolor medium. I had taken an art class before but for acrylic paint, not watercolor. And, well, acrylic paint wasn’t my thing.
Having visited Paris three times, I think it’s only fair to share this ultimate city travel guide with you. Some of the pointers here have been mentioned before on the other Paris travel guide but there are plenty of new ones here including places to eat and stay. If you are traveling with kids, the recommendations below will go a long way with you. Let’s get started.
Ah couscous, the one dish that reminds me of Al Maghreb. A popular dish in North Africa, couscous consists of little balls of durum wheat semolina. It is believed to have been cooked by Berbers as early as 238 to 149 BC. Today, the popularity of couscous has made it’s way to France. Although instant couscous takes a few minutes to make, the best way to make traditional couscous is steaming it in a couscousiere. You can add different ingredients including zucchini, pumpkin, lentils, and carrots. Pair it with a tagine and a spoon of stew poured on top, you’ll…