Professional Croissant Taster and Other Jobs I Wish I Could Have

Scott and I are headed to Asheville, North Carolina this weekend for a quick get-away and to visit his grandparents. Asheville is one of our favorite spots and it's so convienient to travel to from Birmingham. And we've always said that if we lived anywhere else in the Southeast US, it would be Asheville. So, that got me thinking about what I would do if I moved to a different city. Just for fun, here's my plan for a couple different places!

Asheville, NC

I would get a job at the Biltmore Estate, "America's Largest Private Home" (AKA-Castle)

I could be a hostess and welcome people on their visit and tell fun, historical facts. I love history and I love the Biltmore. Its amazing and you should visit one day!

And I would insist upon wearing a period Victorian costume to work. Something like this:

Because I am that ridiculous...

But seriously, I would probably apply to work in one of downtown Asheville's chocolate shops. Our favorite is The Chocolate Fetish! They make fabulous European-style artisan truffles and chocolates. Heaven. May favorite truffle is called Velvet Sin. So great I can't even describe it.

Or I could apply at The French Broad Chocolate Lounge, where they serve coffee only in French presses. How great is that?! They serve what they call Liquid Truffle Sipping Drinks...this is no ordinary hot chocolate!

Scott enjoying his treats at the Chocolate Lounge when we were there in September.

Paris, France

Mais oui, I dream about living and working Paris one day because I am obsessed with that city and French culture. But what would I actually do if I do go to live in Paris?

Would it be acceptable to be a professional Francophile and Student of French Culture? I know I could study language, but what about walking around the lovely streets of Paris or sitting in cafes while wearing a scarf and beret? Will someone pay me to do that?

How chic is she? Source: The HiP Paris Blog

Or what about being a Professional Croissant & Cafe au Lait Taster?

From In Praise of Sardines Flickr stream.

C'est la vie...that certainly would be the life!

So what about you? Where do you dream of living and working (or not working!) ?

"Le Blog de Ree" is Two Years Old!

Happy Bloggiversary to moi!! This will be entering my third year blogging...not very faithful at it mind you, but I'm here in the blogosphere nonetheless!

Merci beaucoup to anyone out there that reads me, whether I know you in the real world or not! I hope that you've tried a new recipe or been encouraged, or, more likely, laughed at our crazy lives!

Here's to a new year, a new decade, and the next year of my Le Blog!

Ree's Cookbook: Leek and Potato Soup

Scott and I came back from an exhausting, but powerful, weekend at Passion 2010 with our college group. We were "vegging" on the sofa, flipping through the channels when we landed on PBS and "Jacques and Julia At Home". Re-runs of this show have become one of our favorite cooking shows! (We don't have cable, so there's not many options anyway) We love how Jacques and Julia banter while cooking, often bickering like an old married couple...reminds us of ourselves while we cook together! One of my favorite quotes from a show is, Julia: "You could leave out the butter and cream, but why would you want to?" My sentiments exactly, Julia! Anyway, we were watching J & J so a show on soups, and as their different versions of leek and potato soups came to life before us, we looked at each other, and said, "Let's head to the store! We have to make soup tonight!"

So, here's our version of Leek and Potato Soup, adapted from "Jacques and Julia At Home" TV show!

Leek and Potato Soup

1 bunch of leeks, trimmed, thoroughly washed and chopped

1 white onion, chopped small

4-5 medium russet potatoes, peeled and chopped

2 cups chicken stock (or vegetable stock if you want to keep it vegetarian)

3-4 cups water

Watercress, minced

Salt and pepper

Heavy cream

1. Heat a tablespoon or so of olive oil and a pat of butter in a large stockpot. Add leeks, stirring to saute for a couple minutes. Add onion and continue sauteing until vegetables are soft.

2. Add chicken stock and at least 2 cups of the water, stirring well. Let mixture come to a boil.

3. Add potatoes and more water if needed. You need enough water in the pot to cover all the soup ingredients completely. Let soup come to a boil, then reduce heat to a simmer. Let simmer for 15-20 minutes, or until potatoes are soft enough to mash with a spoon.

4. Add watercress and salt and pepper to taste.

5. Remove pot from heat and use a slotted spatula, large fork or potato masher to mash the chunks of potato, leaving smaller pieces in the soup. The idea here is to help thicken the soup with the mashed potatoes, yet leaving large enough chunks to eat. This is not a pureed soup, so don't worry about getting things completely smooth!

6. Return to heat and let simmer for a few more minutes until soup is heated back though and thickens slightly.

7. To serve, pour 1-2 tablespoons heavy cream in the bottom of soup bowl then ladle soup on top. The diner can then stir the cream into the soup as they eat. We also served this with cheese toast!

Hope you enjoy this country-style soup! Its "souper" easy and quick on a cold winter's night....don't worry about following the directions to a "T"...add things here and there and I promise it will be great!

Variation: puree soup, add heavy cream, chill and it now becomes Vichyssoise, an iconic French soup! Serve with a dollop of sour cream!