How I Eat In France - Rule #1 Dine (and then Sleep) in a Civilized Manner

M. Fernand POINT - (the father of 20th century modern French cuisine. )

I  have found after many years of eating in France, that because I tend to 'over-eat" and that is what it is all about,is it not? , is that when in the countryside and the restaurant also has rooms to sleep in, then I book a room there, so that after my 4 hour meal ( thats a fast food meal in France), I can then just walk a short distance and lay down and take a well deserved  nap and dream of what I just ate.
                    This is a civilized approach to dining and one that I adhear too........ ALWAYS!

Friday Thoughts - I am off to France for Two Weeks!

“Looking good and dressing well is a necessity.

Having a purpose in life is not.”

- Oscar Wilde

A Meal To Die For! .........Southern Style!

In the hit comedy, "Who's Killing The Great Chefs Of Europe", Robert Morley ( portraying a famous London Food Critic and gourmet) has decided to kill himself ( a long story....),so he goes to his favorite restaruant and orders one of every dish on the menu, then surrounds himself with the dishes and  begins to eat away from every dish.

When I first saw this scene, I fell over laughing, but more important afterwards I thought, Now, Howard, this is way to die! This is what life is all about!

In the deep South, in the small community of Dillard Georgia ( a small town nestled against the Georgia/Carolina borders), is situtated an historic hotel and restaurant, the Dillard House. The hotel is lovely, but more lovely, is their restaurant. Many years ago, when I  first stayed here, I had their famous breakfast. Well, so many places today tout their so-called "famous Breakfasts" and one walks away disappointed, , so I expected not to be impressed. Was I wrong, This breakfast ( they do it for lunch and dinner also) would have gladden the heart and stomach of Mr. Morley and it certainly gladdened mine!

Here with generous portions , eat as much as you wish" philosophy , All of the below is brought to your table for your dining pleasure...................and YES!.................. I mean YES! -"ARE Ya listin' to me,son?"...All the below is brought to your table.

Country Ham
Sausage Patties
Link Sausage
Pancakes
Bacon
Pork Tenderloin
Scrambled Eggs
Country Fried Potatoes
Home Made Fried Fruit Pies
Grits
Sausage Gravy
Red-Eye Gravy
Stewed Apples
Cinnamon Rolls
Biscuits
Blueberry Muffins
Fresh Fruit
Fresh Juice
A meal is not just a meal at the Dillard House, it is a true culinary experience, enticing all your senses.

Canned-Do Spirit - French Sardines

I am off to France, in a couple of days, more specific, I am off to Brittany. The wonderful sea-buffeted peninsula jutting out from the corner of northwest France that holds fast to its distinct personality. Mysterious prehistoric alignments, medieval fortresses, its long, jagged coastline, sunbathed in sandy coves and pink granite cliffs, flowered covered islands and its fishing ports. Ah! Fishing ports and thus the freshest seafood in France. And, truth be told, this is what I come for. Lobsters, oysters, fish of all shapes and sizes and tastes. This trip is somewhat of a pilgrimage, because I come here to taste and stock up on French Vintage (millesime) sardines. No, not those cheap and pathetic garden variety we eat in the USA, NO, these are special.
Let me explain. The French Sardine with the "Millésime" description (based on the 'vintage' notion as in the wine industry) is a variation on the "a` l'ancienne" process (the French process of fishing and canning sardines, they are packed and processed the way fine French wine is made) in that it involves the production of a limited volume of canned sardines (a l'ancienne) based on landings for a specific period, generally May to June, when fat content should be ideal. The sardines are packed in iron, as against the usual aluminum, containers and cans are illustrated in a "limited edition" series. On the bottom of each can is the recommended consumption dates.
Like fine wine, they are to be taken home and stored in a cool spot and turned every three to four months. As the unctuous, chewy sardine age (it takes at least a year for the oil to fully saturate the sardines), they become softer, more refined and delicate, ready to be eaten with a slice of crusty bread.

It is to the town of Quiberon that I go to buy and pay homage to the La Quiberonnaise sardine, the queen of sardines.
If you have never experienced that taste, then you have not had a sardine!

Fridays quote

“I have little patience with anyone who is not self-satisfied. I am always pleased to see my friends, happy to be with my wife and 3 cats, but the high spot of every day is when I first catch a glimpse of myself in the shaving mirror.”

Where Is The Life ,That Ate, I Lead? - Musing On The Restasurants Of My Youth

Locke-Ober may not be the oldest restaurant in Boston, but it is steeped in Yankee tradition, predating the gas-powered automobile, the radio, and the Red Sox. For generations, Boston Brahmin's, power brokers, deal makers, and scene makers have been dining here on oysters, calf's liver (the best!) , and the famous Indian pudding, made with molasses and cornmeal and served warm with a dollop of vanilla ice cream.
Nearly everyone who's anyone has been here: Oscar winners (Paul Newman), presidents (John F. Kennedy), comedians (Jack Benny), icons (Joe DiMaggio and Marilyn Monroe), and, finally, women, who weren't allowed in the downstairs dining room until 1970. But more important than the famous were the regulars, such as myself, my father and my grandfather. It was the closest thing we had to an exclusive London Men’s Club.
The dress was typical Back Bay Boston – double pin strip suits, peaked lapels with vest and pocket watch and bow ties or Ivy League school ties.
Lunch was an important event in the lives of many of us who loved this place and worshipped its menu and atmosphere.
It is where the men in my family, when they reached 21, were taken to and introduced to the manager and staff (for we where all to become regulars) and had their first Martini or Ward 8. It was here that I had my first taste of bay scallops with bacon served along with an glacier-like ice cold martini ( 4 to 1); a combo, that which, to this day I still dream about.. ……..
Dream that’s all we can do, for places like Locke-Obers, Luckows, Gage and Tollner, Ernies and so many others are now only a distant memories. but what wonderful memories.
Yes, Locke was rescued by the talented chef Lydia Shire, but its not the same and they no longer serve lunch and the menu has changed from old classics to modern updates, but its not the same.
People just don't have any feel, anymore for genteel living and dining. It's a thing of the past." Today restaurants are about ‘playpens for adults’, not about fine dining, great service, well dressed clients and intelligent menus.