|Who knew that one could find chataîgne flakes in the health food store?|
This week, I'll attack lunch which for me tends to be the most complicated meal of the day. I'll ask my friends who work as well as those who don't to see how they rustle up something delicious and nutritious.
Now, on to the wrap for petit dej:
|Organic sultana raisins.|
|Breakfast cereal biscuits. Most certainly created for children, but most appreciated by many adults.|
|Hmmm, chocolate rice milk. Whenever one sees the brand, Bjorg, it means "bio" as the French say.|
|Fresh orange juice squeezed on the French designer Philippe Starck's "spider." For many years Starck lived in the town where I conducted all of these interviews.|
|Gouda cheese, but a much smaller wedge.|
|Une galette de riz.|
|Almond butter, again from the health food store.|
You see what I mean? No matter how busy they are, so far without exception every French woman I know makes her own jams and jellies.
When I asked Babette how she has the time -- she's a wife, mother and owns five boutiques -- she said: "I make them on vacation. It's restful for me and I have something to show for my effort. I love the whole process from choosing the fruit to the preparation when the entire house is filled with the perfume of the cooking fruit and then, of course, the delicious results. We do it as a family so that makes it fun. Making jam has been part of my life ever since I was a child and I continue the tradition with my family."