I keep a ramekin of this next to my stove so it's easily accessible during cooking. This is all I have left :( But isn't it beautiful?
Next, I have a little jar of something I like to call....jam. Well, I'm using just like jam.
Bonne Maman (my favorite brand for jam), Poires aux Eclats de Cacao or Pears with Cocoa Nibs.
It's very good, sort of like a Poire Belle-Hélène for your toast. Does anyone know what else to do with this? I just adore the white jar!
Speaking of "what to do with", I have a tiny jar of lavender jelly I got while in Rocamadour. It was suggested that I add it to some chantilly (whipped cream), but other than that, I don't know what else to do with it.
Only one vial left in the saffron booty...
....loads of vanilla sugar (miam!) (That is French for YUM!)....
....some Poulain Grand Arome (not 1848--but it's still better than Quick!)....
and some creamed chestnuts that have been collecting dust on the shelf! (Don't ask me why I bought a product I didn't know how to eat.)
My kids' Mikado are gone, so are the Kinder Suprises as well as my gauffres with powdered sugar (I can pack down a package of those in one sitting) as well as other unattainable items I crave on a daily!
With such slim pickin's, it's looking like we need to book a trip to France! I also need to do some "research" for the blog! We need some new photos, some more cassoulet to gouter and report on, new cheeses to consume and vin rouge to gulp, ahem, I mean sip.
I'm off to check rates....stay tuned!