First of all, have you found me through the keyword search “je mange french meaning teeth?” or have you come here from “french mange?” If so, let me know because I’m dying to know why you are putting these particular words together into Google. Especially the first.

I’ve been over doing it lately. Food wise, work wise, writing wise. Pushing, always pushing. We all get into that mode, the one where you think you’re behind on life and have to race to catch up. When I get like that, I tend to explode. I drink too much, go overboard on the sweets and feel sick the next day.

Also, I’ve been over doing it on the food. Not eating too much mind you, not unhealthy, but with the recipes. I’ve been thinking about food, dreaming about food, obsessing about food, making more and more elaborate recipes.

I need to slow it down. I need to slow it down and remember the simple things. Simple flavors and tastes. A simple dish can have it’s own grace and warmth and make me remember it’s ok to take a break.

Brioche, anyone?


I used this recipe: Panini al Latte and found that the dough came together wonderfully. It was tacky, smooth, soft, I loved the feel of it when I was done kneading.


Brioche. It’s just bread with milk instead of water. A little extra sugar, a little butter. And so comforting. The husband has been asking me to make it for weeks. I couldn’t resist this weekend, just wanting something soft and warm and easy to adapt. Eat it with honey, Nutella, jam, peanut butter, paté, foie gras, olive spreads, tapenades, make it into pain perdu (French toast) when it starts to get old.


It’s a French breakfast staple, found in every bakery, everywhere. And it’s just nice.


But that was dessert and we’ll get to the final result in a moment.

I needed dinner first. And I’ve been craving salmon.


It’s not often I have a fish craving. Usually such things can be satisfied by a tuna sandwich or tuna salad with pasta or rice or something. But canned tuna wouldn’t do here. I wanted salmon, plain and simple.


Baking salmon in parchment paper is a wonderful way to keep the fish flesh juicy and flavorful and quick too. Bake for 15 minutes (NO MORE!) at 220°C with a bit of garlic, salt, pepper, olive oil, lemon, and basil. Easy and quick.

Fresh basil is impossible to find in France outside of summer. Believe me, I’ve looked EVERYWHERE. Either by it frozen or wait. I used frozen.


Serve with some pasta tossed with spinach and freshly shredded cheese. Or not freshly shredded. Whatever works for you. Top with olive oil and lemon. Garlic and more basil. So simple and so comforting. The perfect dinner for a Saturday night watching Man vs Wild with the husband.

Seriously. I have to turn away when he eats bugs or pees into his container. Oddly, I’m perfectly fine with the skinning of rabbits.

Anyway, then it was time for dessert.


I have so many brioche and they smell so delightful. That’s only half the batch. See the husband’s hand at the bottom right? He couldn’t wait. They smelled that good.

Just a teaspoon of Nutella on a warm brioche makes the perfect end or beginning of the day. When the brioche is warm, the Nutella melts so sweetly.

We all know there is nothing better than fresh, warm bread. There’s nothing better, nothing simpler, than a sweet, warm brioche.

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