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eat the cup, part 11: fratugal

that word looks vaguely rude, i must say.

i don't know how i've avoided touching on the cuisine of a country virtually synonymous with gastronomy for the entire tournament, but tonight is france's night up, with a little help from portugal. tonight is bouillabaisse night chez kate. long one of my very favourite dishes, i chose to include not only the traditional fish, tomatoes and truckloads of garlic, but also a little bit of portuguese chorico, a few sardines and a little paprika and cloves (key flavours in their cuisine, apparently). the result is quite enjoyable, a little heavier than usual (blame the sausage) and (don't tell any famous french chefs) pretty simple to prepare.

today's ride home was surprisingly restrained. aside from a handful of chefs with michelin stars and a lot of wine, the french don't seem to have exported themselves (quebec aside) in the same way as the italians and the portuguese. (i should also add that one frenchman i met denied any knowledge of exported french wines, saying he wouldn't touch the stuff they let out of the country). on the way home, there was only one truck, granted with about 700 small flags, out to support the winning side.

in a way, i dislike today's results. i don't have strong feelings about the teams, but i was looking forward to two things:

1. if france had lost, they would have had to play germany in the so-called "third place" match (also known as the "who shall retain a shred of dignity" match), which would doubtless have set up some war-related malapropisms in the next day's headlines.

2. if portugal had won, i would have been able to get front row seats for canada's first civil war, at ground zero (also known as college street). italian restaurants smashed up against portuguese groceries, the scene heavy with barely restrained pandemonium.

as it is, the final two games are setting up some interesting culinary challenges. for portugal versus germany, it may be hard to get the flavours to mesh together. for italy versus france, i may just eat some garlic and be done with it.


My favourite compromise of french-italian fusion is to blend pizza with pissaladiere, that is, to replace the ubiquous tomato sauce with slowly caramelized oignons in olive oil, the rest as standard pizza.
flora_mundi said…
oooohh! i like it! better than eating garlic, anyway.
I'd recommend adding a splash of balsamic vinegar towards the end of the oignons cooking to give a bit of color.

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making faces :: soft touch

ah winter, how my lips hate you. it's too bad, really, because the rest of me likes winter, down to about -12 or so. but there's no arguing that i get dried out. nuxe rĂªve de miel is my super best friend at this time of year, even more so than otherwise. [i gave bite's agave lip mask a try only to find out i'm allergic to something in it.] but our [still] new apartment is somewhat drier than the old one [electric vs hot water heating], which meant that, for a long stretch, virtually every kind of lipstick was uncomfortable. the horror. [i wrote a post a while back about the formulas that are friendliest to chapped lips.]

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i keep seeing this ad for tictac candies:

am i the only one who finds the suicide bomber clown at the end a little unnerving? all the nice natural things like the bunny and the [extinct] woolly mammoth and the fruit get devoured by a trying-to-appear-nonthreatening-but-obviously-psychotic clown who then blows himself up. congratulations, tictac, i think this ad has landed you on about a dozen watch lists.

oh and by the way, showing me that your product will somehow cause my stomach to explode in a rainbow of wtf makes me believe that doing consuming tictacs would be a worse dietary decision than the time i ate two raw eggs and a half a bottle of hot sauce on a dare.

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finding lip colours touched with summer grey and blue is, as you might expect, kind of tricky. the cosmetic world seems obsessed with bringing warmth, which doesn't recognise that some complexions don't support it well. [also, different complexions support different kinds of warmth, but that's another…