The State of French-American Relations

I find the current state of French American relations very interesting and never dull. It seems to me that our two countries have had a special relationship, although sometimes shakey, since the beginning of our United States.



 It began with the American Revolution. Enter Marquis de Lafayette. A 19 year old wealthy Frenchman that bought his own ship and sailed to the Colonies to help our cause of freedom. Without pay. General Wasington and Lafayette became very close friends. Washington calling him his son and Lafayette calling him his father. Congress   commissioned him a Major General. His famous friendship with George Washington led him to later give Washington a key to the Bastille (still displayed in the front hall at Mount Vernon) and name his own son after the man he saw as an honorary father. George Washington Lafayette.  Because of Lafayette's influence, the French joined our cause and due to their navy, we are free Americans. Very few people know that we were on the brink of losing the Revolution and only the arrival of the French navy saved us.  Something to remember. The American revolution, by bankrupting the French royalty and giving big ideas to the French middle classes, led directly to the French Revolution.

 Then we have the Statue of Liberty. The people of France gave the Statue of Liberty  to the people of the United States as a gift over one hundred years ago in recognition of the friendship established during the American Revolution and to celebrate our cenntenial of the signing of the Declaration of Independence. One of the men that helped design the statue... Gustav Eiffel. Yes, the man that designed the Eiffel Tower in Paris. Here's a link to read more about the story. http://www.neatorama.com/2007/05/31/the-true-story-of-the-statue-of-liberty/

I think all Americans would agree, that nothing is more of a symbol of the freedom of the U.S. more than this single statue.



  

I love this old WWII postcard

Then of course, without going through all the history of the events, the USA comes to the rescue of the French in WWI and WWII. To me, it was just returning the favor. A long overdue favor.

Fast forward to today. At times, our love affair has been not so loving. I remember the American media fueling the fire during the Iraq war by telling us to pour our French wine and champagne in the streets.To call our French fries ..."freedom fries"...   Turns out France was correct to want to stay out of this war.

 After World War II, France banned Coca-Cola for a time, and, more recently, the farmer José Bové became a folk hero by destroying a McDonald’s restaurant. But the French still flock to McDonald’s and to theatres playing American movies, despite limits on their import.

I think the basic cause of strained relations between our two countries comes down to two things. Media infuence and a difference in ideology. People need to understand the difference between the people of a country and the government and media. Also it needs to be acceptable to have a difference of opinion in how we view the role of government. If the French want to be socialists...that's for them to decide. If we want to hang on to our independent, capitalist lifestyle, that's for us to decide. Both have merits. Neither is 100% correct.

As I have told Sebastien, Americans tend to be fascinated with the French. On my trip to France last October, I found the French seem to be just as fascinated with Americans. Surprise surprise. You would never know that from watching the news. 

I'll continue to eat French cheese, drink their wine and wish I could speak French just  because it sounds amazing. I think the French will continue to love Levis, our music and movies and use our technology. 

Being the older country, I see France as the big brother and us as the little brother. We are younger so maybe not as cultured, not as suave. But...we are certainly smart and certainly brave.  Something I think the French admire. We both can learn from the other.

Both are among the founders of the United Nations, NATO, World Trade Organization, G-8, and a host of other international bodies. The U.S. and France remain as two of only five members of the United Nations Security Council with permanent seats and veto power over all council actions. Maybe that's because we are the voice of reason when other countries are reeling. Yep..that's what I think. 

So I say: Vive la France and God Bless America. Now I'm going to open my bottle of 10 year old  Bordeaux, compliments of Jean-Pierre Prunet.



Clafoutis aux Tomates

En France la saison des tomates commence !!!  J'adore cette période, aujourd'hui une récolte de 2 Kg 600 gr de tomate cerise Red Robin ( une variété naine )

Et les autres variétés de tomate cerise arrivent en petits échantillons, dans peu de temps je serai débordé par les récoltes !!

 Avec toute cette récolte.... il faut trouver des recettes ;-)

Pour rester dans la même ligne que Terry ....je commence par une recette de Clafoutis.

Clafoutis aux tomates cerises

Ingrédients :

• 560 g de tomates cerise

•  160 g de farine

• 6 pincées de sel

• 6 pincées de poivre

•  40 g de sucre

• 80 g de parmesan

• 8 oeufs moyens

• 50 cl de lait d'avoine
• 2 c.à.c de thym
• ciboulette fraîche 

- Préchauffer le four à 185° chaleur traditionnelle.

- chemiser le plat avec de la margarine et disposer sur le fond les tomates rincées et égouttées.

- Dans un saladier, mettre d'abord la farine, le sucre, le sel , le poivre, le parmesan et le thym. Bien mélanger. incorporer ensuite les œufs un à un, en mélangeant à la fourchette à chaque fois pour éviter les grumeaux. Incorporer ensuite le lait en deux fois.

- Verser la préparation sur les tomates, parsemer de ciboulette ciselée, puis enfourner pour 35 minutes. Le clafoutis doit ressortir bien doré.

- Déguster tiède.

Clafoutis

The purpose of this blog is to share our joy of cooking and gardening with our friends, family and others.

My first post is going to be about Sebastien's Clafoutis. I had never had the pleasure of eating Clafoutis (pronounced Cla-foo-tea). A classic french country dessert. To me it was like a cross between flan and pie. Here is a quick link: http://en.wikipedia.org/wiki/Clafoutis

The first one he made was cherry. YUM. It was good but cherry was not my favorite fruit. So I forced him to make a peach one. NOW that was goooooood. I'm attaching his recipe which is Dairy Free. You can make it with classic dairy products if you like but his version is so good I wouldn't bother.

Clafoutis 
Serves 8

3 eggs
1/4 cup of white almond butter
3/4 cup of white sugar
3/4 cup of flour
16 oz the rice milk (or cow milk)
1 tsp almond extract
18 oz cherries
Line a pie plate with wax paper.
Beat ( KitchenAid ) the eggs with the almond butter and sugar until the mixture is frothy and smooth.
Gradually add flour and after rice milk and almond extract.
Wash the cherries and place in a baking dish.
Pour the batter over the cherries. Bake at 350°F for 45 to 50 minutes.
Serve warm or cold.
I PREFER IT COLD. Also, you can use another fruit if you like. We like to add sliced almonds to the top of ours also