I discovered Käsfladen recently, on Karin’s food blog, The Austrian Dish. According to Karin, it’s a specialty from the mountainous western part of Austria. In my mind, it’s like a cross between flamiche and focaccia, since the topping is a mixture of cheese, onions, and egg, but the dough is yeasted. The cheese is the
My first experience eating pissaladière was exquisite – an experience I knew I’d always remember. It was May of 2002. My older daughter had just graduated from high school, and we took her and her sister on a tour of eastern France, from Nice in the south, ending in Paris two weeks later. I’d always
I have to apologize. Seriously. To all of the people who followed me at the beginning when I was first writing this blog. I mean, I thought I was a good photographer. I really did. I had spent years taking pictures of my kids and my dogs. And I took lots of pictures on vacations.