I am of a rather firm mind that the only place you can get a really good baguette is in France. They're just different there. Better. Nicer quality ingredients, I would assume. And, of course, you're in France.
Today, however, for lunch, Jane and I made one that not only comes very close to anything the French have to offer on the tastiness scale, we did it with stuff she had at work. Tomato, camembert, basil, butter, salt, pepper. And a rather large one at that.
About Me
- Supercilious Camel
- I'm an American living in London, and am regularly bemused by many of the things I see. I'm also a tree-hugging Liberal. And a foodie. And a music junkie. And a traveller. Think that about covers it. Oh, wait, and a reader of everything.
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