I'm not taking anything for granted. We were supposed to be traveling for a year, but that was contingent on our boyo doing well with online school. He has not done well. So our travels will change in September. We will be back in Denver for part of the year, and taking more mini vacations of two or three weeks at a time, as well as spending time with aging parents and grandkids in Tennessee and Arizona.
So in the spirit of all things France, for we are in Paris right NOW, I am cooking the mother sauces. It seems fitting. Tonight's special is Sauce Espagnole. A lovely, rich brown sauce with a rich and buttery finish. It is the base sauce for Classical Demi-Glace and for Sauce Bordelaise. We will be pairing it over seared pork loin chops with thyme and mushrooms and boiled potatoes.
I feel so blessed that we have had these almost three months now in Europe. And it's not over, we still have the summertime to continue on this epic journey. Next up is Budapest for four days, followed by Bucharest for a month. Then a few days in Germany with the hubs family, hopefully with a side trip to see the namesake city of Halbach, Germany.
In July we have a trip to the UK set and some of our family is coming along to see the sights with us. Still confirming who will show up, but one daughter and grandson are currently confirmed, and two more adult boys and my mom are currently planning and contemplating the trip as well! A sister would like to come with my mom in September or October as well, and rumor has it the other sister may join in, particularly if we go to Norway. And I'm still hoping to connect with a friend in Munich at the end of September.
All in all, it has been very worth it to give up the "stuff", including cars and an apartment in order to travel Europe. I will never forget these times!
Next up Sauces Bechamel, Hollandaise, Veloute and Tomat.
No comments:
Post a Comment