October 2019 Newsletter from David Lebovitz

October 2019 Newsletter I'm sure I'm not alone in thinking this, but the world has a rather rough-and-tumble place. Social media has connected us in [Web Version](  [Preferences](  [Subscribe](  [Like](  [Tweet](  [Pin](  [+1](  [in](  [6645671549 fa5338e2e2 o](  October 2019 Newsletter [Newsletter photos-5]( I'm sure I'm not alone in thinking this, but the world has a rather rough-and-tumble place. Social media has connected us in many ways, some good, some not-so-good. The internet started off as one something intended to unite us, and morphed into something else, which includes blogging. When I started my blog, I had no idea what was going to happen or even what I was doing. I just did it. When I used to speak at blogging conferences, people would ask me "How do I get people to read my blog?" And I'd say, "Do what I did. Write for eight years and have no one read your blog first, then you'll get more readers." That wisdom doesn't hold true anymore, but back then, I had no goal in mind; I just wanted to write about food to anyone who would read it. This month my blog celebrates a big anniversary, which took me by surprise when I realized the date. Having a blog can be like go, go, go...and it's easy to keep thinking about moving forward, and what's next. As soon as you post something, you're already working on the next post or recipe. [Paris favorites-19] I may be even more unusual than other bloggers; I tend to be working on 5 or 6 blog posts at the same time. For example, I started an arguably epic post on [my visit to Normandy to watch French butter and camembert being made]( which I had to break into two posts since part 1 went to 2000 words (and lord knows how many photos - but how could I stop with all that butter and cheese passing in front of me?)..and I'm plugging away on part 2, which I'll post this month. The good thing about all of this is that it brings people together. In a time when many things seem to be going kaput, it's reassuring that we still gather around food. Sometimes physically, other times virtually. In the meantime, I'm winding up final edits on [Drinking French]( due out next spring. My editor, and proofreader, and copy editor, (and me...or is it "I"? - which is why writers have editors...) are reading each and every word over and over (and over and over) to make sure everything is in order. I've also been making some of the French café drink recipes from the book at home, like homemade sparkling lemonade, and the café au lait I wake up to every morning. When the weather gets chillier, I'll be sipping cups of chocolat chaud (hot chocolate) with salted butter caramel, or the spiced hot chocolate that I came up with after being seduced by the one I had at a tiny pastry shop in the Marais. I can't wait to share those recipes with everyone. [plums for sept newsletter] Now that it's October, I'm saying goodbye to summer and fall fruits, like the lovely Reine Claude plums (above) that I ate more than my share of. When they crack like that, and you can literally see their sweet juices oozing out, that's when they are at their peak. I think I single-handedly supported the French plum growers this summer. So while I'm saying au revoir to nectarines, strawberries, and tomatoes, I'm welcoming figs, pears, grapes, and pommes (apples). This month I'll also be in New York at Strand Books [in conversation with Brad Thomas Parsons,]( author of Last Call. You can [sign up here](. If you're in the area, stop by - it'll be great to meet you! - David [Paris favorites-20] [***] [Champagne on ice veuve cliqout moet chandon pommery sparkling wine drinking french-11] Recent Recipes and Posts on My Blog I updated my [Sidecar Cocktail]( post, a three-ingredient cocktail that's easy to make...and drink! A [visit to Isigny Ste-Mère]( where I shared how French butter and cheeses are made in Normandy. (Look for part 2 this month, on how Mimolette cheese is made.) [Champagne on-the-rocks]( Bien sur! At least according to a handful of French champagne producers... Top Ten Places to visit during the annual [Journées du Patrimoine (Heritage Days) in Paris](. A lively take on [Pasta Bolognese]( that takes a detour through Spain. This tasty [Lemon-Almond Snack Cake]( combines tart lemon juice, moist almonds, and a little amaretto, for good measure. (And, because it tastes good.) [La Cidererie]( serves up French and European cider in Paris. It's one of my new favorite places to hang out - and drink. -dl [9780804188401.d LAppart]( [Get it now!]( [Pinterest]( [Facebook]( [Instagram]( [Twitter](  ©2019 Room for Dessert Inc | 12 Timber Creek Lane, Newark, Delaware 19711 [Web Version](  [Subscribe](  [Forward](  [Unsubscribe](   [Powered by Mad Mimi®A GoDaddy® company]()