Pasta Bolognese

Pasta BologneseDavid, 02 Apr 04:25 AM  During the current lockdown in Paris, you can still get most things at the supermarket. True, there’s less [Web Version](  [Preferences](  [Subscribe](  [Like](  [Tweet](  [Pin](  [DavidLebovitz Update](  [Pasta Bolognese]( David, 02 Apr 04:25 AM  During the current lockdown in Paris, you can still get most things at the supermarket. True, there’s less of a selection as some items are more popular than others; butter, of course, is popular, and so is flour. Fortunately I always have a good stock of both on hand, lockdown or not, but I did neglect to replenish my chocolate supply. But the pasta and rice aisles have suffered the most damage, and the selection of what’s available has been sparse. Since I’m limiting my time going out, and food shopping, the other day I went to the frozen food store, Picard. Everyone in France loves Picard, although I’m usually happy to dice an onion and don’t need to buy frozen pre-diced onions, nor do I need to buy ice cream. (Theirs is rather good, but I’ve usually got several batches of my own in the freezer.) But I was craving pizza and they have a frozen one with arugula and speck that’s pas mal, as they say in French, which actually means “not bad.” However frozen pizza seems to be as popular as rice and pasta, so I had to get another kind that wasn’t so great (pas terrible.) But I did pick up a bag of those onions and some ground beef because I’ve also been craving Pasta Bolognese, and they were there, and so was I. So I caved. Continue Reading [Pasta Bolognese](... [Daily Live IGTV Instagram Apero Hour (Happy Hour)]( David, 02 Apr 02:09 AM As some of you know, since the lockdown (and since my [book tour was postponed]( I’ve been doing a daily Apéro Hour (Happy Hour) on Instagram Live. At 6pm (CET, Paris time) each day, I’ve been demonstrating a different drink, ranging from cocktails to classic café drinks and apéritifs. Along the way, I’m talking about French spirits and apéritifs, sharing some history and lore about iconic beverages such as French gin, vermouth from Chambéry, gentian liqueur, Chartreuse, Cap Corse apéritif from Corsica, cognac, orange liqueurs…and more! It’s been a great way to stay connected, especially with many of us shut in. The event is live daily at 6pm CET, which is Noon ET, 9am PT. (You can ask Google what time it is where you live if you’d like to join me live.) If you can’t make it, most of the videos are archived at [my IGTV channel]( so you can watch them later. I’m also uploading them to [my Facebook page]( too. During the live videos I’ll also be taking questions and will be having special guests from time to time. (Unfortunately, the videos featuring guests can’t be archived due to formatting issues, so you’ll need to watch them live.) This week’s line-up: Monday: How to make a [Chocolate Frappé](. Tuesday: [Making a Cap Corse Negroni](. Wednesday: [Q & A with reader’s questions](. Thursday: Lavender Lemonade with [Melissa Clark]( from her new book, Dinner in French. Continue Reading [Daily Live IGTV Instagram Apero Hour (Happy Hour)](... [Pinterest]( [Facebook]( [Instagram]( [Twitter](  ©2020 Room for Dessert Inc | 12 Timber Creek Lane, Newark, Delaware 19711 [Web Version](  [Subscribe](  [Forward](  [Unsubscribe](   [Powered by Mad Mimi®A GoDaddy® company]()