Well, it’s finally come down to this. I’ve put the dog in the doggy hotel, informed the cats that M. Parret will be passing by from time to time to open cans and bags for them, and encouraged Jade on her September 4th entry in boarding school. Now we’re going to get on the Zap train to Strasbourg, go into a hotel, shop for school supplies and, finally, on Tuesday I’ll leave her in the hands of a bunch of semi-fanatic Catholics. Get thee to a nunnery But seriously. I’ll then get back on the Zap train and return to Sens until Friday, when I’ll return to Strasbourg to pick Jade up for the weekend and we’ll loiter around Strasbourg, probably eating and buying things we think we need. Back to school she’ll go on Monday, back down the road I’ll go and my husband will be waiting for me in Sens on the 9th, our 36th wedding anniversary. Champagne!
This ridiculous trek between Sens and Strasbourg will continue until around the end of September when my husband starts his work in Stuttgart, Germany and we check into a hotel until they find us a house. I will teach Jade how to take the train from Strasbourg to Stuttgart. Scary! But as David Chapelle says, “How old is 15 anyway?”
The reason we’re taking the Zap train instead of the Zen train is because we think the Zen is a bit exaggerated; total silence is imposed by people haters with closet sociopathic tendencies. I swear to you, the last time I took a picture on the Zen train, the passenger in the seat in front gave me a murderous look and insisted I stop the “noise”. Hater. The Zen and Zap train are both first class options that are substantially discounted because you print your own ticket. Such a deal! But you can talk on the Zap train.
Anyway, I made this food today because I’m used to making food and I took these pictures today because I’m used to taking pictures. Might as well blog it I served this with roasted cauliflower. Good.
Herb de Provence Duck Breast with Mushrooms
1 duck breast
Salt and pepper
A mixture of fresh marjoram, thyme, savory, basil, rosemary, sage, and fennel
2-3 shallots, slice vertically
2 tbsp butter
1 lb mushrooms
Salt and pepper
A splash or two of white wine
Score the duck breast fat side in a diamond pattern, season with salt and pepper, then rub in the herb mixture. Set aside.
Saute the shallots in the butter until soft. Add the mushrooms and cook until coated with the butter. Add salt and pepper. Splash in the white wine and boil for two minutes. Set aside and keep warm.
Sear the duck breast, fat side down, for 4 minutes, turn and continue to cook for another 3-4 minutes. Allow to rest for a few minutes, then slice and serve with the mushrooms.
Wine suggestion: Cremant de Bourgogne