we fondid it

Yes, that's fondue in the past tense. Anyway, another cheese filled evening in the Duggan household. Doesn't that giant pot of melty cheese look amazing? You can make your own authentic Swiss fondue using Dan's recipe here. 

And for moi, I'm mastering a vegan tartiflette, another regional, traditionally cheese-potato dish, that I bring along. I'll post this recipe as soon as I can get a photo before I eat it all... 

Also, a happy birthday to Tim who can eat an entire cupcake in just one bite!

croutons

Fresh baguettes from the patisserie are great, but don't keep long. So what to do with all the day old baguette stumps? Croutons. Chop up you old bread, and in a bowl, drizzle some olive oil, a bit of red wine vinegar, and spices. Bake in the oven, turning at least once, until they are crunchy and golden. These have basil, oregano, herbs de provence, some salt and pepper and were fantastic in a vegan tomato bisque. Bon app.