I am the head of a local university's printing department. Our sales have been sluggish. All of the departments have cut back. When their budget has been cut, they find that they can do without business cards, for example, for their staff. Here is an email exchange between my boss and me today.
Boss: I want you to take a hard look at your staffing level. With the major reduction in business how much excess labor capacity do you think you have? I may look at shifting employees percent efforts.
Me: Is “shifting employees percent efforts” code for moving employees from our department into another one? I foresaw the business reduction back in September. Remember at that time you and I talked about trying to really promote the other areas of our business, and to cultivate an additional base of customers? Let me think about it over the weekend and I’ll stop in on Monday.
Boss: It could be code for moving somebody on a temporary basis anywhere from 10% to 100% depending on need or no need. Any permanent shifts would require longer term analysis. If your November is your January, February and March what would you say?
Me: I do have some ideas. Let me really think about it this weekend and get with you Monday morning.
------------
This economy really needs to get better. Quick! I really don't want to lose any of my staff. Ugh.
Friday, December 04, 2009
Saturday, November 21, 2009
Our Next Mayor?
Though I have lived in Jefferson Parish for almost 10 years, I was born and raised in Orleans Parish. (That is, New Orleans for those of you out of town.)
After two terms of hell with Mayor Ray Nagin, the next mayoral election is wide open.
So far, I'm liking James Perry. I have no idea where he stands on the issues, but there is profanity in his commercial. That's funny.
Here is the commercial...
---------------
As I research the other candidates, I'll make a recommendation.
After two terms of hell with Mayor Ray Nagin, the next mayoral election is wide open.
So far, I'm liking James Perry. I have no idea where he stands on the issues, but there is profanity in his commercial. That's funny.
Here is the commercial...
---------------
As I research the other candidates, I'll make a recommendation.
Another Flash Mob
Remember this video - "the Sound of Music in Central Station", originally posted by Jason?
Apparently, the action has a name - Flash Mob - and it's spreading even to Australia:
I found the video on Australian blogger Shannon's site, one of my daily reads (more for his Speedo pics than his commentary).
Apparently, the action has a name - Flash Mob - and it's spreading even to Australia:
I found the video on Australian blogger Shannon's site, one of my daily reads (more for his Speedo pics than his commentary).
Monday, November 09, 2009
Yes We Can Can
Carlos and I were talking yesterday and somehow the phrase "Yes we can can" came up. I had heard the song before, but had no idea who sang it. Carlos immediately knew: "The Pointer Sisters".
His music knowledge sometimes astounds me. Though he did admit that he had never heard the song before, but only memorized most of our book The Billboard Book of Top 40 Hits. (I say "our" book because he bought it, left it at my house, and I now won't let him take it home.)
From 1973, here are The Pointer Sisters...
Nice going, B.
His music knowledge sometimes astounds me. Though he did admit that he had never heard the song before, but only memorized most of our book The Billboard Book of Top 40 Hits. (I say "our" book because he bought it, left it at my house, and I now won't let him take it home.)
From 1973, here are The Pointer Sisters...
Nice going, B.
Saturday, November 07, 2009
Follow Up: Monthly Family Dinner
Our Monthly Family Dinner went really well. Mom, Dad, Christine, and Karlie (for a bit - until the Saints game started) joined Carlos and me.
Carlos took care of course #1 and #4. I handled #2 and #3. We had so much fun cooking and chatting. In January, Carlos and I will start having Cooking Challenge dinners again.
Here are the recipes we used.
Course #1 - Asparagus Fans with Mustard Sauce
(Picture from Food Network. Actual picture of Carlos's food to come.)
1 cup crustless 1-inch bread cubes, cut from thickly sliced, firm-textured country
bread
1 tablespoon extra-virgin olive oil
Salt
16 fat asparagus, tough ends snapped off,stalks peeled
4 large eggs
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 large egg yolks
1 1/2 tablespoons hot water
2 teaspoons fresh lemon juice
Freshly ground pepper
Cayenne pepper
Preheat the oven to 400°. In a pie plate, toss the bread cubes with the olive oil and season with salt. Bake for 8 minutes, or until golden brown. Let cool completely. Transfer the bread cubes to a sturdy plastic bag and crush them with a rolling pin until coarse crumbs form. Reduce the oven temperature to 350°.
Meanwhile, bring a large, deep skillet of salted water to a boil. Add the asparagus and boil until just tender, about 5 minutes. Drain the asparagus. Transfer the asparagus to a large gratin dish.
Bring a medium saucepan of water to a boil. Add the eggs and boil over moderate heat for 5 minutes. Pour off the water and gently shake the saucepan to crack the egg shells. Fill the saucepan with ice water and let the eggs cool for 5 minutes, then drain. Carefully shell the eggs and transfer them to a plate.
In a small saucepan, cook the butter over moderate heat until it smells like roasted hazelnuts and the milk solids are lightly browned, about 7 minutes. Remove the pan from the heat and let the brown butter cool slightly.
Bring a medium saucepan of water to a simmer over moderate heat. In a blender, combine the egg yolks and the 11/2 tablespoons of hot water; blend for 2 seconds. With the blender on medium speed, gradually add the hot brown butter, a few drops at a time at first and then in a thin stream, until fully incorporated. Add any browned bits from the bottom of the pan, then add the lemon juice. Season the hollandaise with salt, pepper and a pinch of cayenne. Reheat the asparagus in the oven. One by one, carefully lower the peeled whole eggs into the hot water in the medium saucepan and warm just until heated through, about 1 minute.
Meanwhile, arrange 4 of the asparagus spears on each of 4 plates. Pat the eggs dry and set one on top of each plate of asparagus. Spoon the hollandaise over the eggs and asparagus, sprinkle with the crushed croutons and serve right away.
Course #2 - Scallops Grenobloise
2 slices white bread
2 1/2 tablespoons peanut oil -- or canola oil (divided use)
1 medium lemon
16 large sea scallops, whole -- rinsed under cold water to remove any sand
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons capers -- drained
6 tablespoons unsalted butter -- (3/4 stick)
1/4 cup mushrooms -- (about 3) diced (1/2-inch); white mushrooms
1 tablespoon red wine vinegar
2 tablespoons fresh parsley -- coarsely chopped, for garnish
Preheat the oven to 350 degrees. Cut the bread into 1/2-inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 6 to 8 minutes, or until browned. Set aside.
Peel the lemon, removing the skin and the white pith underneath. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2-inch pieces until you have about 2 tablespoons diced lemon flesh.
Remove any adductor muscles still attached to the scallops. Sprinkle the scallops with the salt, pepper and the remaining 1 1/2 tablespoons oil.
Heat a large, nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes.
Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly (this is called noisette butter). Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top and serve.
Course #3 - Potato Gratin with Cream
8 lg. potatoes, cooked & shredded
1 pt. whipping cream
1 lg. pkg. cheddar cheese, grated
1 lg. onion, diced
Parsley, dried or chopped
Paprika, salt & pepper
In casserole alternate layers of potatoes, cheese, onion and parsley, paprika, salt and pepper. Pour whipping cream over the top. Bake 45 minutes at 350 degrees. Serves 12.
Course #4 - Jam Tartines with Fruit Sherbet
Pound cake cut into pieces with assorted jams on top, served with fruit sherbet
---------------
Tonight, Carlos and I are having a light dinner at Le Madeleine with Debbie and Bart. The restaurant has one of the best French Onion Soup in the city.
Carlos took care of course #1 and #4. I handled #2 and #3. We had so much fun cooking and chatting. In January, Carlos and I will start having Cooking Challenge dinners again.
Here are the recipes we used.
Course #1 - Asparagus Fans with Mustard Sauce
(Picture from Food Network. Actual picture of Carlos's food to come.)
1 cup crustless 1-inch bread cubes, cut from thickly sliced, firm-textured country
bread
1 tablespoon extra-virgin olive oil
Salt
16 fat asparagus, tough ends snapped off,stalks peeled
4 large eggs
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 large egg yolks
1 1/2 tablespoons hot water
2 teaspoons fresh lemon juice
Freshly ground pepper
Cayenne pepper
Preheat the oven to 400°. In a pie plate, toss the bread cubes with the olive oil and season with salt. Bake for 8 minutes, or until golden brown. Let cool completely. Transfer the bread cubes to a sturdy plastic bag and crush them with a rolling pin until coarse crumbs form. Reduce the oven temperature to 350°.
Meanwhile, bring a large, deep skillet of salted water to a boil. Add the asparagus and boil until just tender, about 5 minutes. Drain the asparagus. Transfer the asparagus to a large gratin dish.
Bring a medium saucepan of water to a boil. Add the eggs and boil over moderate heat for 5 minutes. Pour off the water and gently shake the saucepan to crack the egg shells. Fill the saucepan with ice water and let the eggs cool for 5 minutes, then drain. Carefully shell the eggs and transfer them to a plate.
In a small saucepan, cook the butter over moderate heat until it smells like roasted hazelnuts and the milk solids are lightly browned, about 7 minutes. Remove the pan from the heat and let the brown butter cool slightly.
Bring a medium saucepan of water to a simmer over moderate heat. In a blender, combine the egg yolks and the 11/2 tablespoons of hot water; blend for 2 seconds. With the blender on medium speed, gradually add the hot brown butter, a few drops at a time at first and then in a thin stream, until fully incorporated. Add any browned bits from the bottom of the pan, then add the lemon juice. Season the hollandaise with salt, pepper and a pinch of cayenne. Reheat the asparagus in the oven. One by one, carefully lower the peeled whole eggs into the hot water in the medium saucepan and warm just until heated through, about 1 minute.
Meanwhile, arrange 4 of the asparagus spears on each of 4 plates. Pat the eggs dry and set one on top of each plate of asparagus. Spoon the hollandaise over the eggs and asparagus, sprinkle with the crushed croutons and serve right away.
Course #2 - Scallops Grenobloise
2 slices white bread
2 1/2 tablespoons peanut oil -- or canola oil (divided use)
1 medium lemon
16 large sea scallops, whole -- rinsed under cold water to remove any sand
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons capers -- drained
6 tablespoons unsalted butter -- (3/4 stick)
1/4 cup mushrooms -- (about 3) diced (1/2-inch); white mushrooms
1 tablespoon red wine vinegar
2 tablespoons fresh parsley -- coarsely chopped, for garnish
Preheat the oven to 350 degrees. Cut the bread into 1/2-inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 6 to 8 minutes, or until browned. Set aside.
Peel the lemon, removing the skin and the white pith underneath. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2-inch pieces until you have about 2 tablespoons diced lemon flesh.
Remove any adductor muscles still attached to the scallops. Sprinkle the scallops with the salt, pepper and the remaining 1 1/2 tablespoons oil.
Heat a large, nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes.
Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly (this is called noisette butter). Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top and serve.
Course #3 - Potato Gratin with Cream
8 lg. potatoes, cooked & shredded
1 pt. whipping cream
1 lg. pkg. cheddar cheese, grated
1 lg. onion, diced
Parsley, dried or chopped
Paprika, salt & pepper
In casserole alternate layers of potatoes, cheese, onion and parsley, paprika, salt and pepper. Pour whipping cream over the top. Bake 45 minutes at 350 degrees. Serves 12.
Course #4 - Jam Tartines with Fruit Sherbet
Pound cake cut into pieces with assorted jams on top, served with fruit sherbet
---------------
Tonight, Carlos and I are having a light dinner at Le Madeleine with Debbie and Bart. The restaurant has one of the best French Onion Soup in the city.
Thursday, November 05, 2009
French Bloggers Use Lily Allen To Fight Homophobia
A story from The Lesbian & Gay Foundation (UK):
Using Lily Allen's 'F*ck You' track from her latest album, blog visitors have submitted mimed videos to the track, which have been edited together to form a tremendously uplifting anti-homophobia video.
The video has been fully approved by Lily herself (and her record company Parlophone). She says of the song, 'it's not a direct attack at anyone, it was originally written about the BNP in the UK but then I felt this issue has become relevant pretty much everywhere. The future is up to us... hate hate."
A huge well done to all involved at GayClic.com - you made our day with this amazing video, and truly deserve a Homo Heroes Award! We encourage you to link to this in all your social networks!
--------------
Bonus: It's a very catchy song.
The original story can be found here in English or here in French.
Using Lily Allen's 'F*ck You' track from her latest album, blog visitors have submitted mimed videos to the track, which have been edited together to form a tremendously uplifting anti-homophobia video.
The video has been fully approved by Lily herself (and her record company Parlophone). She says of the song, 'it's not a direct attack at anyone, it was originally written about the BNP in the UK but then I felt this issue has become relevant pretty much everywhere. The future is up to us... hate hate."
A huge well done to all involved at GayClic.com - you made our day with this amazing video, and truly deserve a Homo Heroes Award! We encourage you to link to this in all your social networks!
--------------
Bonus: It's a very catchy song.
The original story can be found here in English or here in French.
Sunday, November 01, 2009
Halloween
Carlos and I spent the Halloween weekend watching scary movies.
Friday night, we went to Jason’s house. He had Shawn of the Dead picked out for us to watch. Everyone at the party was too involved in conversation to really watch it. Since most of the people had already seen it, it was the perfect movie for that part of the party.
We then figured out how to stream movies from Netflix. After some discussion, Julie recommended 1974’s Black Christmas. (She had seen the remake, but not the original so the movie was new to everyone.)
The synopsis: It's time for Christmas break, and the sorority sisters make plans for the holiday, but the strange anonymous phone calls are beginning to put them on edge. When Clare disappears, they contact the police, who don't express much concern. Meanwhile Jess is planning to get an abortion, but boyfriend Peter is very much against it. The police finally begin to get concerned when a 13-year-old girl is found dead in the park. They set up a wiretap to the sorority house, but will they be in time to prevent a sorority girl attrition problem?
The movie stars Olivia Hussey (earlier in Romeo and Juliet with Leonard Whiting), Keir Dullea (Dave from 2001: A Space Odyssey), Margot Kidder (Lois Lane from Superman), and Andrea Martin (from SCTV). Debbie said that she looked like Howard Stern.
Trivia: Andrea Martin is the only actor to appear in both the original version and the 2006 remake.
Jason’s internet connection messed up four minutes before the end of the movie. We don’t know how it ended. I think the man in the fur coat is the killer. Carlos and I are going to watch the finale later today. I’ll post an update.
Jason’s version of his party can be found here.
For Saturday night, I picked one movie that both Carlos and I have seen before, but scares the shit out of us – The Descent.
The synopsis: A caving expedition goes horribly wrong.
I purposely made that very brief. I don’t want to give anything away.
He and I watched the first hour of the movie with just a few candles burning – all the lights off. We agreed to then turn the movie off. We were getting too freaked out.
Carlos said that I should finish watching the movie during the day – after he is gone. I think that misses the point of a scary movie. I have shipped it back to Netflix.
One day, we’ll get through the whole thing.
There is a sequel coming out in 2010. All six of the original actors are listed as being in the cast of the new movie. Hmmmm. There must be a lot of flashback sequences.
Carlos and I then watched Trick r Treat, recommended to me by one of the members of a Yahoo Group I’m in called Queer Fear. Great recommendation! Though I think I liked it a bit more than Carlos did.
He did like that one of the stars was Tahmoh Penikett. He's a huge fan of Battlestar Gallactica.
The synopsis: Five interwoven stories that occur on the same block, on the same night. A couple finds what happens when they blow a jack o' lantern out before midnight, a high school principal has a secret life as a serial killer, a college virgin might have met the right guy for her, a group of mean teens play a prank that they take too far, and a hermit is visited by a special trick or treater.
The tone reminded us of the 1982 movie Creepshow. (Did you know there was a Creepshow 2 in 1987 and a Creepshow 3 in 2006?) The movie was definitely scary and gory, but had some humor about it too.
Here are the trailers for the movie -
Trailer #1:
Trailer #2:
Grades (out of 10):
Black Christmas – 6
Shawn of the Dead – 7 (based on past viewing)
The Descent – 9
Trick r Treat - 8
Friday night, we went to Jason’s house. He had Shawn of the Dead picked out for us to watch. Everyone at the party was too involved in conversation to really watch it. Since most of the people had already seen it, it was the perfect movie for that part of the party.
We then figured out how to stream movies from Netflix. After some discussion, Julie recommended 1974’s Black Christmas. (She had seen the remake, but not the original so the movie was new to everyone.)
The synopsis: It's time for Christmas break, and the sorority sisters make plans for the holiday, but the strange anonymous phone calls are beginning to put them on edge. When Clare disappears, they contact the police, who don't express much concern. Meanwhile Jess is planning to get an abortion, but boyfriend Peter is very much against it. The police finally begin to get concerned when a 13-year-old girl is found dead in the park. They set up a wiretap to the sorority house, but will they be in time to prevent a sorority girl attrition problem?
The movie stars Olivia Hussey (earlier in Romeo and Juliet with Leonard Whiting), Keir Dullea (Dave from 2001: A Space Odyssey), Margot Kidder (Lois Lane from Superman), and Andrea Martin (from SCTV). Debbie said that she looked like Howard Stern.
Trivia: Andrea Martin is the only actor to appear in both the original version and the 2006 remake.
Jason’s internet connection messed up four minutes before the end of the movie. We don’t know how it ended. I think the man in the fur coat is the killer. Carlos and I are going to watch the finale later today. I’ll post an update.
Jason’s version of his party can be found here.
For Saturday night, I picked one movie that both Carlos and I have seen before, but scares the shit out of us – The Descent.
The synopsis: A caving expedition goes horribly wrong.
I purposely made that very brief. I don’t want to give anything away.
He and I watched the first hour of the movie with just a few candles burning – all the lights off. We agreed to then turn the movie off. We were getting too freaked out.
Carlos said that I should finish watching the movie during the day – after he is gone. I think that misses the point of a scary movie. I have shipped it back to Netflix.
One day, we’ll get through the whole thing.
There is a sequel coming out in 2010. All six of the original actors are listed as being in the cast of the new movie. Hmmmm. There must be a lot of flashback sequences.
Carlos and I then watched Trick r Treat, recommended to me by one of the members of a Yahoo Group I’m in called Queer Fear. Great recommendation! Though I think I liked it a bit more than Carlos did.
He did like that one of the stars was Tahmoh Penikett. He's a huge fan of Battlestar Gallactica.
The synopsis: Five interwoven stories that occur on the same block, on the same night. A couple finds what happens when they blow a jack o' lantern out before midnight, a high school principal has a secret life as a serial killer, a college virgin might have met the right guy for her, a group of mean teens play a prank that they take too far, and a hermit is visited by a special trick or treater.
The tone reminded us of the 1982 movie Creepshow. (Did you know there was a Creepshow 2 in 1987 and a Creepshow 3 in 2006?) The movie was definitely scary and gory, but had some humor about it too.
Here are the trailers for the movie -
Trailer #1:
Trailer #2:
Grades (out of 10):
Black Christmas – 6
Shawn of the Dead – 7 (based on past viewing)
The Descent – 9
Trick r Treat - 8
Saturday, October 31, 2009
Thursday, October 29, 2009
Term Paper Writing
During my Junior and Senior years of college (back in 1988 and 1989), I made extra money by writing papers for my fellow students.
I charged $10.00 per double spaced page – which included the contents of the paper and the actual typing. (Back then, I only typed about 40 words per minute. At my peak in 2000, I typed 93 words per minute. These days, I’m out of practice and am down to about 55 words per minute.)
Over that two year period in college, I composed about 40 papers. My clients originated as my fraternity brothers, quickly branching out to anyone else on campus. I guaranteed the student at least a B, but I reserved the right to refuse any subject or deadline.
I was thinking of this tonight because I came across one of “my” papers for a Marketing 4100 class called “Blacks and Higher Education: Strategies to Increase Enrollment”. That may be the only paper that has survived. I didn’t think I had copies of any of my work.
My business wouldn’t work these days; students have the internet to write their papers for them.
------------------------
For quite awhile back around the time we both graduated college, Steve and I used to hang out at Avenue Pub every Wednesday night. Getting drunk, telling stories, and concocting schemes.
One of the plans we devised was that he and I were going to open a term paper writing service. Advertising for clients on the local college campuses, he and I would start small – he would write the English/Literature papers; I would write the Business/Marketing/Management papers.
Once we got going, we would bring in other friends of ours who had their own specialized knowledge. Maybe a Shakespeare scholar who needed money, and so on.
We even had a pricing structure and a business plan formulated. After a few Wednesdays of serious talks and serious beer drinking, we moved on to another scheme.
We had a good idea, but no follow through. I wonder if we would have been successful.
I charged $10.00 per double spaced page – which included the contents of the paper and the actual typing. (Back then, I only typed about 40 words per minute. At my peak in 2000, I typed 93 words per minute. These days, I’m out of practice and am down to about 55 words per minute.)
Over that two year period in college, I composed about 40 papers. My clients originated as my fraternity brothers, quickly branching out to anyone else on campus. I guaranteed the student at least a B, but I reserved the right to refuse any subject or deadline.
I was thinking of this tonight because I came across one of “my” papers for a Marketing 4100 class called “Blacks and Higher Education: Strategies to Increase Enrollment”. That may be the only paper that has survived. I didn’t think I had copies of any of my work.
My business wouldn’t work these days; students have the internet to write their papers for them.
------------------------
For quite awhile back around the time we both graduated college, Steve and I used to hang out at Avenue Pub every Wednesday night. Getting drunk, telling stories, and concocting schemes.
One of the plans we devised was that he and I were going to open a term paper writing service. Advertising for clients on the local college campuses, he and I would start small – he would write the English/Literature papers; I would write the Business/Marketing/Management papers.
Once we got going, we would bring in other friends of ours who had their own specialized knowledge. Maybe a Shakespeare scholar who needed money, and so on.
We even had a pricing structure and a business plan formulated. After a few Wednesdays of serious talks and serious beer drinking, we moved on to another scheme.
We had a good idea, but no follow through. I wonder if we would have been successful.
Wednesday, October 28, 2009
Monthly Family Dinner
The first Monday of each month, our immediate family gets together for dinner - alternating houses.
This month Carlos and I are hosting at my house.
Carlos is heavily involved with Jacques Pepin and his cooking show right now, so we have decided to cook everything from Episode 208 of his cooking show.
The description:
Jacques loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique! Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise is the ultimate fast dish and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbet conclude the menu.
Carlos is making the asparagus and the dessert. I am making the scallops and the potato dishes.
This should be fun; we haven't tried French food yet in our Cooking Challenges.
Here is Jacques Pepin's video, complete with all the recipes:
After our dinner, we'll publish the recipes we used.
Until then, Bon Appétit!
This month Carlos and I are hosting at my house.
Carlos is heavily involved with Jacques Pepin and his cooking show right now, so we have decided to cook everything from Episode 208 of his cooking show.
The description:
Jacques loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique! Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise is the ultimate fast dish and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbet conclude the menu.
Carlos is making the asparagus and the dessert. I am making the scallops and the potato dishes.
This should be fun; we haven't tried French food yet in our Cooking Challenges.
Here is Jacques Pepin's video, complete with all the recipes:
After our dinner, we'll publish the recipes we used.
Until then, Bon Appétit!
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