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Lynn McBride
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I've made this before but I always just wing it, so I'm happy to have a proper recipe, and this one looks good. My French neighbor Bernard asked me how to make it and refused to believe it didn't have any cream in it, until his wife finally chided him for doubting! I'm always a bit intimidated by the beans at our marché, so many colors and types I don't know. This will inspire me to get shelling and try them. Lynn at Southern Fried French
Toggle Commented 5 days ago on A New Favorite Fall Food at Ruth Reichl
Worth a trip to Portland, it seems. I'll never forget my first meal in Thailand: so many unfamiliar flavors and yet beyond delicious. Sure wish I could learn to do this at home. But there is lots here to inspire. --Lynn at Southern Fried French
Toggle Commented 6 days ago on Notes from Portland, Take Two at Ruth Reichl
It's fun to eat, it's easy enough to make on a week-night, and it works for a dinner party. Here's a French classic French dish from Provence that you may never have heard of. Continue reading
Posted 7 days ago at Southern Fried French
There is small-space gardening, and then there is no-space gardening. Houses in French villages sometimes have no land---but that doesn't stop them from having a garden! Steal some ideas from these creative micro-gardeners. Continue reading
Posted Sep 18, 2014 at Southern Fried French
'Le Hamburger' has invaded France, and French chefs are taking the idea and running with it. And, Mon Dieu, there are even some surprisingly interesting vegetarian options, in the land of La Viande! Continue reading
Posted Sep 4, 2014 at Southern Fried French
Your quote has a bit of irony for me, as it was your magazine that convinced me to go (mostly) vegetarian--- all those articles about screaming lobsters, and how pigs are raised. But when I do fall off the wagon, it's a reuben sandwich that grabs me. Such intersting dishes, here, which have revived my dreams of attempting homemade pasta.
Toggle Commented Aug 31, 2014 on Notes from New Zealand: Auckland at Ruth Reichl
When you want a beaudacious birthday cake, the French have a way with chocolate and Americans know how to take it over the top. Let's go for both. Continue reading
Posted Aug 28, 2014 at Southern Fried French
What to do when you make your millions: buy your own personal village in Provence. One man did just that. And the French aren't necessarily pleased. Continue reading
Posted Aug 21, 2014 at Southern Fried French
We're just back from Beaune, a favorite destination. Here's why you might like to go too. Plus, a wonderful novel set in Paris. Continue reading
Posted Aug 14, 2014 at Southern Fried French
French fêtes can be wonderful, or wonderfully quirky. Come along with our neighbors, to a small village festival that was in the latter category. Then celebrate with some fresh peach pie biscuits. Continue reading
Posted Aug 7, 2014 at Southern Fried French
Today we travel to Provence, for a guest post. Designer Alix Rico walks around her beautiful village with her much-photogrphed dog in tow, to share what a day is like there, interacting with the locals. Plus, a delicious recipe for summer "apéros". Continue reading
Posted Jul 31, 2014 at Southern Fried French
Why the artists have all the best French country houses; a big party; the easiest summer dessert; and the state of French food Continue reading
Posted Jul 24, 2014 at Southern Fried French
Take a peek, at peak season in Burgundy. Continue reading
Posted Jul 17, 2014 at Southern Fried French
"Back in the Day" in Burgundy : sometimes that means now. Like buying your underwear from the back of a truck... Continue reading
Posted Jul 11, 2014 at Southern Fried French
In response to Mary-James: Aha! Perhaps it is a regional thing. The French folks I asked here in Burgundy said they had never heard of pain perdu made in a skillet, only in the oven. But it seems that your amis Provençal have a different technique. Must try it!
Image which we explore the origin of French toast, and other misnamed dishes. Then we French-up some French toast. Continue reading
Posted Jul 3, 2014 at Southern Fried French
Julie, in response to your comment--shipping is WAY expensive. Best to tuck your suitcase inside a larger one, and pay the $100 to bring an extra suitcase back on the plane, for serious shopping. Put heavier items in your carry-on, and pack lighter ones in the suitcase, so you won't go over the weight limit. It's way cheaper than shipping. Also I sometimes carry an extra large market basket as my purse on the plane, and tuck my purse inside of that. None of this makes for light and easy traveling, but hey, we flea market shoppers have our priorities!
If you are a dedicated flea market/antique lover and a francophile to boot, stop reading NOW unless you are able to jump on a plane immediately. Because, in case you don’t know about it already, I’m am about to tell you about antique nirvana. My Charleston friends Sandi and Darlene are fellow antique addicts. We once had a small antique business together in Charleston, called Antiques du Jour (in which we mostly bought wonderful things which we then couldn’t bear to part with, so we took things from our homes that we weren’t so fond of, and sold those. It... Continue reading
Posted Jun 26, 2014 at Southern Fried French
by email, from Kim Defforge of the blog 24/7 in France: I will be visiting this lovely area again, as well, but home, for me, is being near the sea & sandy beaches of the Mediterranean.
I'm charged with taking my American girlfriends on a trip to Provence. So much to see, so little time: how to choose? Continue reading
Posted Jun 19, 2014 at Southern Fried French
Hi Julie, I think any kind of fresh sweet cherry will do. I use Nestle noir dessert chocolate, which is sort of like Baker's semi-sweet in the states, but better. Just any 'cooking' chocolate will do, it will say 'dessert' on the label. Condensed milk in my supermarché isin the section with the flour and sugar. Lait sucré condensé I think, it's the same stuff, same sized can. The marscapone comes in little plastic tubs, 250gr, you'll find it in the Italian packaged cheese section with the packaged mozzarella, the feta, stuff like that. Happy cooking!
The French cherries are ripe, and we are trying to beat the cherry thieves. Plus lots of good cherry recipes, French and otherwise. Continue reading
Posted Jun 5, 2014 at Southern Fried French
A crunchy pastry crust makes any dish something special, and the French know how to do it right. Continue reading
Posted May 29, 2014 at Southern Fried French
Even if you don't speak French, your can try your hand at guessing the meaning of these colorful French idioms. Continue reading
Posted May 22, 2014 at Southern Fried French
Escargots à la Bourguignonne are a classic dish in our neighborhood. Who doesn't love sizzling garlic butter with lots of parsley---but can we just skip the slimy snails? Continue reading
Posted May 16, 2014 at Southern Fried French