Precious Moments

First a brief update – Mr. N’s show is going very well. His performances blow me away – every time. For those of you that don’t know the story of Medea, Medea is betrayed by her husband Jason (of Jason and the Argonauts fame) and she is filled with rage that culminates in the murdering of her two sons. Mr. N is one of those sons. He plays his role spectacularly and makes me wince and tense each and every time he calls out “Mother!” just before he dies.

medea 2

 

I tell you, even though I know it’s not real, it is not an easy thing to watch. It’s an incredibly well-done show that is thought-provoking, heart-wrenching and powerful. He even had his first review printed in a local stage review. The reviewer said of Mr. N and his stage brother, “…deliver performances that are wise beyond their years as Medea‚Äôs children.” He is thrilled.

medea

And today we are off to Miss A’s gymnastics performance. She is all a flutter about it. She’s been dressed and ready to go for hours, and has literally been climbing the walls! I’m not kidding. She has learned how to scale a doorway – and not by feet on either side of the frame – but rather by gripping one side of the door frame like a koala and climbing her way up to to the ceiling. It’s a good thing she has a place to go and get this energy out!

Now back to our French adventure. If you guessed that the kids’ favorite French food was crepes you would be correct! We tried a variety of foods from mussels and macaroons, to cheese and of course chocolate (well, them, not me). As you can imagine, everything was delicious and it’s hard to truly pick a favorite, but the one thing the kids kept coming back to again and again, were crepes. They were fast, available everywhere and the toppings were unlimited. So today we bring you French crepes.

Crepe ingredients

We started by blending together flour, milk, water, eggs, sugar and salt. We let the batter sit at room temperature for about an hour before pouring it a bit at a time into our greased and hot skillet.

blended batter

The crepes cooked for about two-minutes on the first side – waiting until you see the edges brown is crucial so as not to flip too early and make a mess. crepes cooking

We sprinkled a little sugar on either sides as the crepes cooked – just as we watched them do in Paris. While we didn’t have all the fancy crepe equipment the creperies do, our skillets worked just fine. browned crepe

Although smaller than the crepes in Paris, we were still able to fill these with similar ingredients. I never realized how easy these are to make and am surprised we’ve never tried them before. I can guarantee we will be making these again. crepes

We filled our crepes with our favorite ingredients from our trip. For Miss A and Mike that would be Nutella and bananas. For Mr. N and I, it was lemon, honey and cinnamon. We threw on a bit of confectioner’s sugar for good measure as well. nutella and banana

The crepes, not surprisingly were a hit. The kids gave them 3-1/2 spoons. Mike and I came in at 3 spoons. They were good, but not quite as good as in the City of Lights. I mean honestly how could they be! But while our kitchen isn’t in Paris, we are sure to be making these again. Perhaps with savory ingredients for the next go-round. lemon and honey

And as promised here are some more images from our time in Paris. Despite only having three full days and cramming quite a bit of sightseeing into the day, we did manage to find time to lounge about in parks, linger over meals, play at parks, picnic and simply be together as a family with no outside interruptions. It was a precious time.

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We’ll be back soon with highlights and recipes from our next European destination. Have a great week!