buy Pregabalin 75 mg capsule Oh no! Â we woke to another day with out water as the sewer problem continues here in the building. Â When we left the plumbers were snaking something in the court yard.
order Gabapentin online overnight We were headed for E. Dehillerin so I could get a lid for one of my pots. Â Of course I had to spend a bid of time reviewing their current stock of products and a brief conversation with Monsieur Franck who I have purchased my copper pots from years ago while France was still on the Franc. Â Mr Franck lamented that we are all getting older but things were good
Plain omelet with salad
with him. Afer my purchase we headed over to rue Montigueil for lunch at Point du Saint Eustache Pats had and omelet and I 
had a salad with hot goat cheese and we order a carafe of Rose from Provence. Â We enjoyed our lunch and then headed for rue de Rivoli for some shoe shopping, after a bit I left Pat to continue shopping and headed over to La Cuisine Paris for my Brioche cooking class.
We had two Pastry Chefs, Chef Diane and Chef G, Guiemette trained as a chef but then chose pastry because it was far less work and shorter hours in the kitchen, at least in a french kitchen. I took my Macroon class from Guiemette in March 2012.
Pastry Chef Diane at La Cuisine Paris
So you take a cooking class in Paris and 4 of the students are from Maryland and one a
Brioche – Baba au Rhum
young woman from New York now living in Paris. Small world!
We had two pastry chef teaching the class where were learned
Brioche fisk
to make brioche and baba au rhum. We also made pralines and brioche
Brioche la tete
roses, brioche la tete, filled brioche, and brioche in the shape of a fish. Â The class was interesting and helpful and I learned a few new trick for making brioche and I think I may have solved the problem with mine at home. Â I learned a new technique to hurry the rising process by using a poolish so this may also help when time is important.
Filled Brioche, I made mine filled with chocolate chips but others use the pralines, raisins,et.
On the way out I ran in to Jane, Jane Bertch and her French husband Olivier Pugliesi-Conti actually are the owners of La Cuisine Paris and immigrated her from Chicago to start the school.  Jane and Olivier worked in corporate banking and management consulting, respectively. Both avid foodies, the couple decided to make a jump and create a cooking school catering to English and French speakers.
Brioche in Rhum sauce
After the class I met up with Pat at Martin and Paul’s apartment. Â We had a glass of wine and the had dinner at a local Italian restaurant on rue Turenne. Ristorante Caruso. I had the Gnocchi Leonardo and Pat had the Penne Arrabiata which
Penne Arrabiata
remix us both of this funny cartoon called the Death Star Cafe that we have included a link to for your amusement.
Gnocchi Learnado
