A few less.


A criminal amount of time has past since I wrote my last blog post. And, let’s be honest, we are only talking about four or five to date. A lifeless experiment I will try to revive.

I was under the complete misunderstanding that writing was easy. I thought these amazing food and travel bloggers just wake every morning and, like some magical gift from god, write something inspirational. Oh and they also just happen to have caught a couple of breathtaking photos. This is a obviously false says Captain Obvious. Turns out I’m just taking myself too seriously. Shocking, I know. What was that I said about giving a few less fucks?

We are now in a situation where I either catch you up or get started on current day. Or a mishmash of both. How about we start now and move backwards?

Current morning views

We live in Cairanne in what I will refer to as “the villa.” In my mind, the word villa brings up mostly fantastical thoughts of a dream vacation home. Henceforth, this title will be both literal and sarcastic. Cairanne is in an area of France known as Provence. Provence is actually a huge area and not just a city. Up until a few weeks ago, I had no idea where this was either.

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We have 800 neighbors. We have two churches, a cemetery, a baker, a cafe, a single restaurant, a wine shop and a tabac. No bank? My parents can’t believe such an atrocity.


A view of Cairanne from the vineyards.


Seizing control of the kitchen was, of course, my first duty. The spice rack was brought back to life. New oils and flours obtained. Despite looking completely out of date (imagine Julia Childs kitchen unchanged) this was going to work out perfectly as my new food workshop.

Julia Child’s Kitchen
My kitchen

In France, the baguettes are made daily and quickly stale. This makes having “breakfast bread” damn near impossible unless you are 1) willing to eat stale bread or 2) go to the bakery at 9am in pajamas every day or 3) buy the crappy sliced bread from the grocery store. Obviously these are not reasonable solutions, so I have decided to fix my own problem.

Sometimes in France, as often in life, if you can’t find it – you must make it. You remember an Instagram post where I made bagels in a toaster oven in Antibes – a challenge I couldn’t resist.

Toaster oven cooking

Now is my opportunity to retry this recipe and perfect it over time. The first time, I always follow the recipe. Plain and simple. Sea salt bagels. Turns out making bagels isn’t exactly easy but it’s not too hard. And the rewards are well worth the work.

The villa’s kitchen. But, yes, that is a real oven.

Who doesn’t get all warm and cozy thinking about a fresh warm bagel with cream cheese? Since the bagels, I have tried my hand at pita bread. That was a challenge. And my friend, Julie, says that english muffins are a no-brainer. And oh man do I miss those fresh rolls I would get in Issaquah.

Recipe from the sophisticatedgourmet.com

For now, here’s to a few less. Cause this ridiculously short post took a week to make.

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