I can’t believe how long it’s been since I posted - nearly a year has come and gone! Crazy. It’s tough to sum up 10 months in one blog post but here are some highlights:
My first French Christmas (lots of foie gras and champagne!)
Two weddings and two trips home to see family and friends (and stock up on maple syrup of course! My favorite is Somerskogen Sugarbush - a family business run by the nicest couple.)
Long weekends in Split, Chamonix, Le Creusot and Annecy - next up: Lisbon!
Work trips to Prague, Nice and Zurich. I recently wrote about my experience living and working abroad on LinkedIn. While it can be incredibly enriching, it can also be really difficult at times, with the cultural differences ranging from small (eating a longer lunch away from your desk) to big ( why the French love to say no ).
Since my last trip home at the end of June, I’ve been spending most of the summer in Paris with the occasional weekend jaunt to Saint Michel. I actually love Paris in the summer - heatwaves and all - because of how quiet and almost relaxed the city becomes, especially in August, just before la rentrée in September.
Many people here tend to take three weeks off in August - my colleagues keep asking me “tu pars en congés bientôt?” Last week the office was the emptiest I’ve seen it and this week will probably be similar with the August 15 holiday.
I don’t know about you but I always need something sweet in the house - a treat I can bring to work as a sort of second breakfast (breakfast no. 1 being a jar of muesli, fruit and yogurt). My go-to for this late morning snack is chocolate chip banana bread but lately I’ve been mixing it up with carrot cake and yesterday I made this banoffee pie. I got the recipe from my friend Daniel - he would often make it for get-togethers during the MBA days and I would always rave about how good it was. Then he gave me the recipe and I couldn’t believe how easy it was to whip up! It also does not require an oven - perfect for summer in Paris!
Daniel’s Banoffee Pie
200 g. de galletas (digestive o speculoos)
80 g. de mantequilla
Unos 200 g. de dulce de leche (un poco a ojo al gusto de cada cual)
300 mL de nata para montar o 200 mL de nata + 100 g. de queso fresco (Philadelphia normal, no vale light)
entre 100 y 150 g. de azucar glass (al gusto)
Crunch the cookies with butter and press into the bottom of the pan. Slice bananas thinly and distribute in an even layer. Add the dulce de leech. Mix cream and sugar and layer over the top. Top with extra banana slices and chocolate shavings. I just used some leftover speculoos, crumbling them on top, and also threw in a little shredded coconut because why not.
Enjoy and I promise I’ll try to post again before another year goes by ;)