Last week I went on a day trip with my friend Kiran. Kiran is an art history student from Rome who lives in my dorm. We bonded by cooking together in the dorm kitchen and talking about art, and decided to take our sketch books to Marseille. We stopped at the market and got some tunesian treats and ate a picnic lunch on the port. Then we settled down with our sketchbooks and drew the view of the cathedral which overlooks the boats and ports. It was a beautiful sunny day and we had a fantastic time. Kiran doesnt speak english, so we could only communicate in french. This limits conversation a bit, and it took a lot of concentration to both draw and sketch. But it was still a great afternoon!
When we had finished our sketches we walked up to the cathedral to admire the view.
On our way back to the bus stop we passed the market again. We bought two huge fish-2 kilos! and i dont think it could have been any fresher.
When we got back to aix we went to my friend christens apartment where two other americans joined us. We decided to have our easter dinner a week early, since several of us would be out of town the following weekend.
Kiran gutted and cleaned the fish, I stuffed the inside with garlic, lemon, and basil. Im not gonna lie, there was a lot of blood and i coudlnt really look too closely. Then we popped them in the oven, head, tails, and all. While the fish cooked, Christin sauteed some artichoke and asparigus in a white wine and parmesan sauce and put that over pasta. The feast was served- and it was absolutely amazing. The fish was so fresh it was sweet, though there were a lot of little spines.
Drooling yet?
We made a desert too. Kiran made an italian custard, I melted dark chocolate, and we put that over strawberries. The entire production was conducted in french, and by the end of the evening I was absolutely exhausted and incredibly proud. I hadnt spoken English at all that day.
A few days later I had another culinary succes, Christin and I made a tart for my friends birthday. I cant help it, im about to brag. Christin baked the crust, which i have to admit was the best part. We then put down a thick coat of melted dark chocolate, then a coat of italian custard which i learned to make from my Kiran. We topped this with artistically arranged strawberries, bananas, and grated chocolate.
it tasted as good as it looked!
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