A gourmand is considered a connoisseur of food and drink. My thoughts are that a “foodie” is a person who likes good food but may not know if it is actually good quality, artistry or of relevance. Mark Bittman considers himself a gourmand, not a foodie, as he rightly wrote in his book, Food Matters. Project foodie described the difference as “Gourmet is the exceptional (and expensive) whereas when one is a Foodie it is the desire to have enjoyable and delicious food everyday.” There also seems to be a debate on the difference between gourmet and gourmand. Chez Geek provides a historical answer “Modern French, around the 17th century, referred to fine eaters as Gourmands, while those interested in wine…were called Gourmets, an intentional bastardization of “Groumet”, French for “servant” or “wine stewart”.  According to Wikipedia, gourmet is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterised by elaborate preparations and presentations of large meals of small, often quite rich courses. The term gourmet may refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparation. Gourmand carries additional connotations of one who simply enjoys food in great quantities. An epicure is similar to a gourmet, but the word may sometimes carry overtones of excessive refinement. Foodie is often used by the media as a conversational synonym for gourmet, although a different concept (that of a food aficionado).

According to my dictionary on my mac computer, a foodie is a person with a particular interest in food. I think I am a foodie. What are you?

Andrew’s Burgers

144 Bridport St, Albert Park

When in the worst mood, post uni stress and exams i cannot help myself but find a quick-fix to my anxiety. It just so happens to be that i am in Albert Park and within walking distance to the most satisfying cheap food fix anyone can possibly get; a big fat juicy burger. If you haven’t tried an Andrew’s burger, consider yourself deprived of the most filling junk food fix here in Melbourne. Soft buns, finely shredded lettuce and cabbage, gooey cheese along with the beef pattie to make it the most irresistible burger around. Despite our new found love with mini-burger franchises, you can’t go past the place. For $6, it’ll give any place a run for its money.

Posted via web from Ines yet again

There has been a pork tenderloin sitting in my fridge for a few days just waiting for me to cook it up!  I’ve never made pork tenderloin before so I was a bit nervous and on top of that I had to cook it all in super speeds because I had some errands to run shortly after supper. 

I found this recipe on the POM website and decided to try it out.  The only alterations I did were instead of pearl onions for the marinade(the grocery store had NONE… boo!) I used regular thickly sliced onions, and instead of thyme & rosemary (never have these at home) I used Epicure’s Herb & Garlic seasoning.

Holy freaking moly was this ever delicious!! I am not a big pork tenderloin fan but this was a-ma-zing!  The meat was so tender and flavorful!!  I whipped up some cream corn (DBF and I  love this stuff – I know a lot of people don’t like it hehe) and one of my homemade whole wheat rolls.

I have been MIA from posting these past few days because it’s been so busy for me.  I seriously feel stressed to THE MAX and sadly cannot wait for this month to be over.  Well… almost over.  I have Christmas day to New Years’ Day off so hopefully those days come quickly!  Work has been super crazy and I’ll unfortunately be bringing it with me home at night and on the weekends.  There are targets to meet before the end of month/year and with the last week off it gives me less time to do it. 

I have been arranging a baby shower for a girl at work and still need to bake cookies for the Haliblogger’s cookie exchange.  This Saturday morning is the Santa Shuffle which I haven’t had any time to train for… at all… so it’ll be slow going for me.

Anyone still have Christmas shopping to do?  I do!  All of it!  Yep – I’ve got NONE of it done thus far.

*sigh*

I hate to be a whiner but the more that gets piled on the more I lose focus and seem to get more frazzled.

Eek!

Today I was able to cross off a couple things in my 101 in 1001 days.  Hurahh!  I’ve also started a list on the side of my blog showing the 100 books in the 1001 days I’ve read. 

Friday night I had an excellent night just winding down from the week at home.  It was fantastic!  When I woke up Saturday morning it was to Dave laying in bed next to me.  He took the red eye over from Calgary and arrived early in the morning around 8am.  It was such an awesome surprise that wasn’t a surprise since I knew he was coming home that morning.     Later that day I had a LOT of running around to do.  My work holiday party was that evening and I had a dress but no accessories, and I really wanted a nice pair of red shoes.  I headed out to the mall, which I knew was going to be madness since it was tax free day.

Boy – was it MADNESS!  Luckily I only had to drive around a little bit to look for a parking spot and I found one not too far away, and underground so I didn’t have to walk in the rain.  Score!  All of the stores were craziness!  People sure took advantage of the 20% off day.  As did I!  I bought a black shrug to go over my dress, earrings & a cocktail ring, and some A-MA-ZING new red shoes:

These shoes were sooooo not worked into my budget but with no tax & 20% off I COULD NOT let them pass me by!! After all of the discounts it worked out to being about $81.  They are definitely a wonderful addition to my wardrobe!  Statement makers for sure!  I love the richness of the red.  I saw some fiery red shoes but those just weren’t what I was looking for and was thrilled when I came cross these!

I wish I took a full shot of my outfit with the shoes last night but somehow I didn’t get anything but headshots.  I am sure a pic will turn up somewhere somehow that has the full meal deal.  Here’s a pic of Christine & I.  (hehe plugging time: go check out her blog!)

I definitely enjoyed a few drinks that night and came stumbling home.  It really is OK to do that once in a while!  Today I woke up with some minor spins and a teeny headache but it was worth it!  Such a great night!

This upcoming week is going to be busy with a LOT of baking.  2 cakes, and a lot of cookies for our cookie exchange.  I hope to at least get in some Zumba on Tuesday – it really is too fun to miss!  Also, I want to put up our Christmas tree since I’ve been such a good little girl and waiting until December (it was killing me to see other people with their trees in the window and I had to wait!)   It’s going to be a big job, though, since we plan on doing a huge flipflop of our living room.  Ahh well, change is good! 

Reminder for Halifax peeps:  Epicure order is going in tomorrow so email me your orders (epicurelex@gmail.com) and stock up on some wonderful goodies!!

Now I leave you with some cuteness.  Here’s a couple pics I took of Ceasar today with my new and super awesome lens.  Jade pics will come another day – he was snoozing all day!

He missed cuddling with Daddy!

Zombie kittie! hehe

I’ve been a busy bee lately with little time to just sit and chill (and blog!)  Thursday night I was able to finally get a little nap on the couch after work.  I’ve been seriously K-O for the past few days.  It’s time to re-energize though!  Thank- you weekend!!!

First things first… Friday’s WI:

-0.8lbs

I’ll take it!

Now here’s some snippets of the dinner’s I’ve had recently.  Lately I haven’t been capturing brekkie/lunch photos as I don’t have my camera at work… and.. well.. in all honesty you ’d pretty much be posting the same thing every day:  bagel for brekkie (I’m working on this… don’t you worry!), and a spinach salad or Lean Cuisine for lunch (I’m working on the boxed lunches also…).

Thursday’s dinner was sliced chicken breasts marinated with the Honey Hoisin sauce I mentioned in yesterday’s post.  On the side I fried up some mushrooms with Epicure’s minced garlic, and onions.   It all came together with some mashed potatoes (a TBsp of cream cheese is my secret ingredient lol), a couple of shrimp and pickled beets.  yum yum!

Yesterday I was super cranky.  Cranky Lex is never a pleasant sight and unfortunately Dave caught the brunt of it.  Luckily in the morning he and I decided that we’d make our favorite, breakfast for supper.  That dinner can always make even the worst of moods past.  Breakfast foods are my favorite so it really helped me to just chill.  And… since Dave is a wonderful breakfast cooker, he did dinner instead of me!  Such a nice change of pace!

We were going to have maple bacon but we had some chicken bacon in our freezer which neither of us has ever tried before.  It was actually quite good!  Very similar in texture to turkey bacon and has the bacon-y taste of regular bacon!

We used liquid egg whites mixed with onions and peppers, and had some hashbrowns on the side with some ketchup. 

*drools*

Today is a new day – I got to sleep in and just enjoy cuddling with Dave.  He’s going out of town for a week Monday morning so it’s nice to enjoy his company while I can.  Later today I’m heading to Angie’s place for a Pampered Chef party!  I already know what I want… a lazy susan for my kitchen utensils.  Much needed!  We’ll see what other goodies I may pick up!

As mentioned in an earlier post, I have decided to finally get my Epicure business up and running!  For anyone in the HRM area who would like to place an order, please email me!  I can drop off a regular catalog if needed, but I do not have any of the Fall/Winter catalogs on hand.  All of the information and specials can be found on the Epicure website, however. 

For the ladies in the outside provinces, I will be able to take non local orders once I reinstate myself after this first initial order.  I can place the order and ship them directly to you.  That will be in December/January.

assorted cheeses with honey, Balsamic vinegar and candied walnuts

Epicure Imports is having their warehouse sale tomorrow, (Friday) and Saturday….just in time to stock up on gourmet cheeses and specialty foods for the holidays.  I might be adding a couple new items on my appetizer table this Thanksgiving, even though I swore I never would!

P.S. – doors open Friday at 1:30 – bring a jacket…It’s cold in the warehouse.

Epicure Imports:

6900 Beck Ave.

North Hollywood, CA 91605

818-985-9800

In case you missed this, I’m posting my recipe for Roquefort Toasts again – I LOVE these!

ROQUE-TY TOASTS

6 oz Roquefort cheese
1/4 Cup  red onion, diced
1 clove garlic, minced
1/4 Cup walnut pieces, coarsely chopped
1 Tablespoon softened butter
1 Tablespoon extra virgin olive oil
3 Tablespoons Italian parsley, chopped
salt and pepper to taste
fresh baguette slices

Let the cheese soften at room temperature.  Combine all the ingredients in a mixing bowl and spread liberally on the baguette slices.  Put them on a cookie sheet.  Turn on the broiler of  your oven and place the cookie sheet on one of the lower racks – not too close to the flame, or they’ll burn.  Cook them until bubbling and golden brown – usually between 30 seconds and 1 1/2 minutes – depending on your oven

Watch them carefully – all it takes is walking away to answer one phone call and forgetting about them – and they’ll be “toast”  (pardon the pun)

Phew! Finally I get to sit on my arse at home for a while!  It’s easy to tell when I’ve been a busy bee – the DVR is at 60%+ full!  That never (rarely) happens!  With work + gym + regular errands it feels like I am never at home.  Don’t get me wrong, busy is good, but I need downtime!

And here it is! Mmmmmmm

Tonight we had a late dinner because of some errands Dave & I had to run after work.  While he worked on our budget (cash only budget is pretty crazy folks – keeping track of every single penny spent is tedious but I know it’ll be rewarding very soon!) I cooked us up some shrimp and a couple salmon fillets glazed with a bit of EVOO & some Presidents Choice Honey Hoisin sauce.  mmm!

I was introduced to Hoisin sauce almost 15 years ago when I was introduced to Phở.

Phở  is probably my favorite dish of all time!! I LOVE Vietnamese food.  Love, love, love it!  Hoisin sauce is used to flavor the delicious broth.  mmm.  This Honey Hoisin was a nice spin on the traditional sauce.

For the side I had a LOT of veg!  My biggest pan was used to stir-fry some broccoli, cauliflower and bok choi together and it barely fit!

The veg was seasoned with some Epicure minced garlic, a few splashes of soy sauce and a squirt of fresh lemon juice.  Dave said, “I don’t know what you did but this is a vegetable I can eat a LOT of!”  Thumbs up!

This dish was quick, easy and delicious! 

Sooo, after having a few discussions with some people at work I have decided to sell Epicure.  I purchased the start up kit almost a year ago and have done nothing with it (except enjoy the delicious spices!).  Not too long ago I said I was going to start selling it, but seriously what the heck have I been waiting for?!? Listen up folks… December 1st the Epicure order is being placed!  If you want to order something visit the website and email me what you want or if you are local I can give you a catalog!

I will not be hosting parties right now – possibly that’ll be something I do down the road, but not at this time.  Take a peek online and get your Christmas shopping started!   (FYI – I did check online and if I place the order on the 1st, it is scheduled to arrive Dec 14th.)

This Saturday my boyfriend Andrew and I went to the Grand Lake Farmers Market in Oakland, California once again (a favorite Saturday ritual of mine).  A recent purchase of a used “ Chez Panisse Pasta, Pizza and Calzone” recipe book by Alice Waters that I bought at the local used furniture store inspired yet another “Yolanda and Drew cook off  duel” .

We love Alice Waters’ recipes because they are simple and down to earth. If you like French or Italian country style – her recipes require only a few ingredients often found in your pantry. In other words, you don’t have to drive to end of the world to find that esoteric spice or vegetable to make a delicious and unique dish.  The big plus is that her dishes are vegetable heavy (I’m a Veggie) and she encourages seasonal cooking. Her book inspires us to shop at the local farmers market down the street which usually carries seasonal produce and gives me the opportunity to cook with a vegetable new to me. For example, I have never cooked fresh artichokes and my new fall pasta dish calls for it so this gives me the opportunity to face a nice challenge.

With an Alice Waters dish, you can never “mess up” trust me, that is why I lover her. Besides, I LOVE her aesthetics just take a look at her website for her Chez Panisse  restaurant and you’ll know what I mean.

In conclusion, I made the artichoke hearts, prosciutto and fettuccine dish and I substituted the mushrooms for the prosciutto and it was light and tasty.

This dish and the adventure in making it got me thinking of how the farmers market reminds me of when I was a child visiting my Granny Margarita in Cuernavaca, Morelos Mexico. She used to drag me to the market to pick up cheese, sour cream, meat, nuts, and produce. She would buy me corn on the cob with lemon and chili, or a seasonal fruit treat.

As I write this I realize that I have to praise the local farmers and our local chefs even though I have to forgo going to the movies or other costly attractions in order to afford good organic and local foods that will feed me throughout the week! Where you live, do you recommend a local restaurant or do you have a favorite recipe book? Do you know your local Chefs? What do you sacrifice for good food?

Ne gâchez pas ce que vous avez en désirant ce que vous n’avez pas ; et rappelez-vous bien que ce que vous avez aujourd’hui a un jour fait partie des choses que vous espériez.

Épicure

Photo : Fatmandy

Whats on this month at the Troubadour?

Wednesday 23rd Sept
Paul Dempsey with Kid Sam
Doors open at 7pm
Tickets free (listen to Triple J)

Thursday 24th Sept
Alan Boyle & The Bleeding Hearts
Doors open at 8pm
Tickets $10 at the Door

Friday 25th Sept
Tom Ugly (with Rocketsmiths and Comic Sans)
Doors open at 8pm
Tickets avail at door for $15 or presale for $12 (http://troubadour.oztix.com.au/)

Saturday 26th Sept
Epicure
First band starts at 9pm
Tickets avail at the door for $12

Saturday 26th Sept (after midnight)
The Travelling So-and-So’s
Tickets $5 after midnight from the door

Sunday 27th Sept
Danielle Gaha
Doors open at ?
Tickets avail at door for $15, presale tickets avail. for $12 (http://troubadour.oztix.com.au/)

Wednesday 30th Sept
Jez Mead
First band starts at 8:30pm
Tickets avail at door $10

With the last model off the catwalk, and the final glass’s of champagne drunk at the after parties, it was a wrap for the Melbourne Spring Fashion Week for 2009. Each shows displayed some of the latest collections and inspirations from designer about Australia to give us a taste of whats yet to come and maybe plan for the Summer/Autumn or Winter/Spring Collections.

Canon EOS-20D with 70-200mm, 83mm @ F/4.0, 1/640s

Most of the shows that I have photographed in the past have been the “standard” catwalk style which after a while can get somewhat cumbersome, so with some ideas in my head it was decided that on the 3rd night to shoot outside of the box as they say to create something unique and different, below are some of the results;

Canon EOS-20D with 16-35mm, 35mm @ F/2.8, 1/80s

Canon EOS-20D with 16-35mm, 20mm @ F/4/0, 1/250s

Canon EOS-20D with 16-35mm, 17mm @ F/4.0, 1/125s

Further images from all the shows can be seen in our Melbourne Spring Fashion Week Collection

Until our next photographic adventure. Thats all for now: Brett Robson – Freelance Photographer

Accrochez-vous, encore un texte tiré par les cheveux de mes neurones. Sortez la boite de paracétamol, le dico, lisez un paragraphe lentement en respirant rythmiquement et profondément puis allez vous allonger. Revenez quand vous voulez, il est là pour 10 bonnes journées.

Chez lez idéalistes, le plaisir ne sert que la vile chair, bien réelle, et le bonheur est d’un autre monde (Idéalisme et dualisme), venant le plus souvent après la mort. Quête du bonheur (ou eudémonisme) et recherche des plaisirs (ou hédonisme) ont fait l’enchantement des philosophes de tous les temps et, pour parler de ces thèmes, rien de mieux que faire appelle à Aristote. Ce philosphe grec du IVème siècle avant J.C. a suivi les enseignements dispensés par l’Académie de Platon. Il s’en est écarté ensuite en créant sa propre école de philosophie : le Lycée. On y réflêchissait en déambulant, d’où le terme de péripatéticiens attribués à ses disciples.

Si l’on voit que chez les philosophes hédonistes la recherche du plaisir est la fin en soi, on sait aussi que chez Epicure, la prudence à l’égard des excés possibles dans les plaisirs est de mise. L’épicurisme conseille davantage de fuir les déplaisirs et les souffrances que rechercher le plaisir à tout prix. Aristote, également de cet avis, va plus loin. Il pense et montre que l’accomplissement de la vie humaine se fait par le bonheur, ce qui sous-entend que la vie doit contenir le plaisir en elle-même. L’eudémonisme est la philosophie du bonheur en tant que bien suprême (ultime) et ce doit être, pour Aristote, la fin recherchée par le politique (celui qui a l’art de gérer la cité).

Dans Ethique à Nicomaque, Aristote se penche essentiellement sur le propre de l’homme, à savoir l’âme intellective dans ses parties rationnelle (siège des connaissances) et irrationnelle (siège de la vertu). En effet, il montre que le bonheur ne peut être atteint par les plaisirs bas, qu’il juge artificiels, et touchant à l’âme végétative (le nutritif) trop commune, ou à l’âme sensitive car elle est partagée avec les animaux. Le bonheur n’est pas chose naturelle selon lui, c’est une affaire d’homme (ou de femme) instruit et cultivé.

On ne peut placer le bonheur, comme bien suprême, dans les possessions de biens mais seulement dans les comportements et dans les actes. C’est l’activité vertueuse (tempérance, générosité, justice, courage…) qui assurera la stabilité du bonheur dans le temps quand, la félicité, elle, dépend des variations de la fortune (chance, argent). Comme chez Platon, on ne perdra pas de vue le Beau, le Vrai, le Juste. Contrairement à la vertu intellectuelle qui s’acquiert par l’enseignement et les lois, la vertu morale ou éthique (ethos = habitude) se fait par habitudes. Dans les deux cas, il n’y a pas de place à l’inné, tout s’apprend et c’est une discipline. Toute la démonstration d’Aristote montre un certain parallélisme avec Epicure sur la mesure et la démesure en matière de vertu. “In medio stat virtus” semble être un dénominateur commun chez les deux philosophes. En effet, la vertu morale est un état décisionnel de l’âme qui consiste en une moyenne, située entre un défaut et un excés, et fixée relativement à soi-même sur l’échelle de moralité qu’on possède. La vertu, relative au soi, est donc particulière et non universelle. Si Aristote en arrive parfois à lutter contre le plaisir, ce n’est pas en ascète frustré mais en homme qui choisit un juste milieu, le moins pire, c’est à dire le milieu qui s’oppose le plus à son contraire (être totalement insensible) en se rapprochant de son semblable (être sensible mais dans la tempérance) car “rien n’empêche, même si les plaisirs sont parfois mauvais, qu’un plaisir soit le souverain bien.”

J’ai compris à l’heure de la majorité qui sonne la relation “bonheur-politique”. Au point que j’ai pu croire, grand naïf, que la gauche, qu’on n’avait pas vue au pouvoir depuis belle lurette (jamais dans mon cas qui ne connaissais que De Gaulle, Pompidou et Giscard), nous assurerait le bonheur si elle gagnait aux présidentielles. Merci Mitterrand, ça fait très mal et comme le dit Léo Ferré : “dans 10000 ans“… Le bonheur ne se décrète pas et il ne s’inscrit que dans le temps, contrairement au plaisir qui se fige dans l’instant. Du coup, écoutant sur ce point Aristote autant qu’Epicure, j’affirme qu’il n’y a pas de bonheur sans plaisir, contredisant ainsi Platon et son anti-hédonisme avéré. D’ailleurs, pour Aristote, qui affirme sa proximité avec Eudoxe, c’est fromage ET dessert, bien qu’ayant un net penchant eudémonique ; le plaisir n’étant pas un bien en soi pour lui, ne serait-ce que parce qu’un plaisir en appelle un autre et qu’il n’est souvent qu’un moyen pour atteindre le bien-être, jamais le but. Certes, la vertu et l’éthique, conditions sine qua non au bonheur pour Platon, sont primordiales mais le bon sens voudrait que ce soit, en premier, aux maîtres de donner l’exemple.

Quant à moi, mon petit bonheur (bon heur), je me le garantis à coups de bons plaisirs. L’activité méditative, en son genre, a son plaisir propre que je m’accorde quotidiennement. L’instruction (apprendre, savoir, connaître) permanente également. Sans oublier l’importance que j’accorde à l’amitié. Tout ce qui plaît à la fois à Epicure et au maître du Lycée qui affirme que l’intelligence est le fait des dieux. Mais les plaisirs des sens ne me sont pas indifférents non plus. Dans mon jardin intérieur, je cultive (très scientifiquement) un grand nombre de variétés d’essences et, curieux (de cura = le soin) de tout, j’ai eu certains plaisirs de perdition. Sans jamais me perdre en vérité, les expériences ne tuent pas toutes.

Le souci obsédant l’anti-hédoniste est le potentiel destructeur de la nuisance qui peut découler du plaisir : désordre et chaos pour résumer. Cette psychose de l’excès, encore omniprésente chez les chrétiens ordinaires qui doivent beaucoup à saint-Paul ou Paul de Tarse (il y a des chrétiens hédonistes), a conduit au rejet total des joies de la chair (même Aristote exècre le sens du goût et celui du toucher) mais aussi à l’inquisition, antithèse de la libre-pensée. Ce à quoi on peut opposer, en paraphrasant l’Aristote “libertaire”, que le plaisir, jamais répréhensible, consiste à agir sans entraves et que seules les actions pouvant être injustes, donc nuisibles, sont à proscrire. Le maître du Lycée trahit, d’ailleurs, ses sympathies pour l’hédonisme en reconnaissant que “le plaisir est un bien car la peine est un mal qu’il faut éviter” mais aussi que “le plaisir parachève tout acte parfait“. Mais, la jouissance ne comblant aucun vide, le philosophe recherche surtout le noble bonheur, son souverain bien qui, à l’opposé du plaisir, se suffit à lui-même et est une fin en soi. Le bonheur est fait pour la durée, pas le plaisir, je le rappelle.
Fromage et dessert donc, car “un plaisir doit être inextricablement mêlé au bonheur“. Aux antipodes du platonicisme, Aristote et Epicure se rapprochent de toute évidence : tout est affaire de tempérance ou de continence pour que jouir ne rime pas avec nuire.

Extrait sur le bonheur selon Montaigne dans Les essais, livre Ier, chapitre XXVIII :

“J’ai un dictionnaire tout à part moi : je passe le temps, quand il est mauvais et incommode ; quand il est bon, je ne le veux pas passer, je le retâte, je m’y tiens. Il faut courir le mauvais et se rasseoir au bon. Cette phrase ordinaire de passe-temps et de passer le temps représente l’usage de ces prudentes gens, qui ne pensent point avoir meilleur compte de leur vie que de la couler et échapper, de la passer, gauchir, et, autant qu’il est en eux, ignorer et fuir, comme chose de qualité ennuyeuse et dédaignable. Mais je la connais autre, et la trouve, et prisable, et commode, voire en son dernier decours, où je la tiens; et nous la nature mise en mains, garnie de telles circonstances, et si favorable que nous n’avons à nous plaindre qu’à nous si elle nous presse et si elle nous échappe inutilement. “La vie de l’insensé est sans joie, elle est agitée, elle se porte toute entière dans l’avenir.” Je me compose pourtant à la perdre sans regrets, mais comme perdable de sa condition, non comme moleste et importune. Aussi ne sied-il proprement bien de ne déplaire à mourir qu’à ceux qui se plaisent à vivre. Il y a du ménage à la jouir; je la jouis au double des autres, car la mesure en la jouissance dépend du plus ou moins d’application que nous y prêtons. Principalement à cette heure que j’aperçois la mienne si brève en temps, je la veux étendre en poids; je veux arrêter la promptitude de sa fuite par la promptitude de ma saisie, et par la vigueur de l’usage compenser la rapidité de son écoulement; à mesure que la possession de vivre est plus courte, il me la faut rendre plus profonde et plus pleine.

(…)

Ce sont gens qui passent vraiment leur temps; ils outrepassent le présent et ce qu’ils possèdent, pour servir à l’espérance et pour des ombrages et vaines images que la fantaisie leur met devant,

Semblables à ces fantômes qui voltigent, dit-on, après la mort
Ou à ces songes qui trompent nos sens endormis,

Lesquelles hâtent et allongent leur fuite à même qu’on les suit. Le fruit et but de leur poursuite, c’est poursuivre, comme Alexandre disait que la fin de son travail, c’était travailler,

Croyant n’avoir rien fait tant que quelque chose restait à faire.

Pour moi donc, j’aime la vie et la cultive telle qu’il a plu à Dieu de nous l’octroyer. Je ne vais pas désirant que soit supprimée la nécessité de boire et de manger, et me semblerait faillir non moins excusablement de désirer qu’elle l’eût double (” Le sage recherche avec beaucoup d’avidité les richesses naturelles”), ni que nous nous sustentissions mettant seulement en la bouche un peu de cette drogue par laquelle Epiménide se privait d’appétit et se maintenait ni qu’on produisît stupidement des enfants par les doigts ou les talons, mais, parlant en révérence, plutôt qu’on les produise encore voluptueusement par les doigts et par les talons, ni que le corps fût sans désir et sans chatouillement. Ce sont plaintes ingrates et iniques. J’accepte de bon cœur et reconnaissant ce que nature a fait pour moi, et m’en agrée et m’en loue. On fait du tort à ce grand tout puissant donneur de refuser ce don, l’annuler et défigurer. Tout bon, il a fait tout bon. « Tout ce qui est selon la nature est digne d’estime.”

Et si vous voulez pousuivre, j’ai trouvé un site sur Spinoza traduit en bon français (il y a en premier la version traduite du latin en français classique pour les bons, suivi de la version latine dont je suis certain que tous se feront un plaisir de lire jusqu’au bout), donc le bonheur, le plaisir selon Spinoza.

Bonheur du bourgeois un peu vieilli

I never win anything. I used to try all the time, but NEVER did I win. So when I decided to enter a contest at “>My Organized Chaos, I was bored. But, then I got this little email saying: I WON!! I won 5 free dip mixes from Epicure of my choice! So exciting!!! Anways you should really check out My organized chaos, it’s a really neat site!!

25 FANCY FOOD WORDS USED ON ‘TOP CHEF’ (Do You Know What They Mean?)
See how many of these food words you can correctly match with their definitions. 

1. Ganache (GAHN-ahsh)

2. Ceviche (seh-VEE-chay)

3. Risotto (rih-SO-toh)

4. Carpaccio (kahr-PAH-chee-oh)

5. Hamachi (hah-MAH-chee)

6. Rémoulade (ray-muh-LAHD)

7. Chiffonade (shihf-uh-NAHD)

8. Panna cotta (PAHN-nah KOH-tah)

9. Hearts of palm

10. Geoduck (GOO-ee duhk)

11. Aioli (ay-OH-lee)

12. Pain perdu (pahn pehr-DOO)

13. Frisee (free-ZAY)

14. Tostones (tohs-TOH-nays)

15. Roulade (roo-LAHD)

16. Pancetta (pan-CHEH-tuh)

17. Paella (pi-AY-yuh)

18. Pommes dauphin (pom doh-FEEN)

19. Halloumi (hah-LOO-me)

20. Fleur de sel (flur-duh-SELL)

21. Cavolo nero (KAH-voh-loh NEH-roh)

22. Amuse-bouche (ah-mewz-BOOSH)

23. Radicchio (rah-DEE-kee-oh)

24. Sweetbreads

25. Sashimi (sah-SHEE-mee)

B. A mayonnaise flavored with garlic or other ingredients

C. Short-grained arborio rice cooked in meat or seafood stock, then seasoned (with Parmesan, saffron, etc.)

D. Tender inner portion of a palm tree; eaten as a vegetable or used as a garnish for salads

E. A large edible clam typically weighing 2 to 3 pounds

F. French toast

G. Fried plantains, smashed and served with garlic sauce

H. Deep-fried crispy potato puffs

I. Unsmoked Italian bacon

J. Thinly sliced raw meat or fish served with a sauce

K. Traditional Greek cheese from Cyprus made with sheep’s milk, or goat’s milk

L. Delicate and fluffy hand-harvested French sea salt

M. A sweet, creamy chocolate mixture, typically used as a filling or a frosting

N. A saffron-flavored dish containing rice, meat, seafood and vegetables

O. A thin slice of meat rolled around a filling

P. Yellowtail fish, often used for sushi

Q. A strong flavored cabbage with dark green leaves

R. Pungent sauce or dressing resembling mayonnaise

U. Shredded or finely cut vegetables or herbs, sometimes used as a garnish

V. The edible glands of an animal, often thymus glands of veal, young beef, lamb and pork

W. Very thinly sliced raw fish

X. Raw fish marinated (or “cooked”) in lime or lemon juice, often with oil, onion, peppers and seasonings and served as an appetizer

QUIZ ANSWERS —  1 M , 2 X, 3 C, 4 J, 5 P, 6 R, 7 U, 8 A, 9 D, 10 E, 11 B, 12 F, 13 Y, 14 G, 15 O, 16 I, 17 N, 18 H, 19 K, 20 L, 21 Q, 22 S, 23 T, 24V, 25 W.

Michael Geiger, Gastronome

In an effort give ourselves an ounce of credibilty here we’re pleased to announce the addition of gastronome Michael Geiger to our panel of experts.

Michael is a formally trained culinarian.  He has taught at the Mirepoix cooking school, located at Holiday Market in Royal Oak, and currently coordinates the Taste of Eastern Market cooking demonstrations (as well as being one of the participating chefs). 

Additionally, he sits on the fund rasing committee of the Michigan Chefs de Cuisine Association (MCCA).

Michael has studied beverages (alcohol and non) extensively and wants to help us to better understand what we’re drinking:  the flavors, textures and ingredients.  He’s picky and precise, with a well-developed palate and an intolerance for poor quality – that’s what we love about him!

He’s been an unofficial consultant (receiving many phone calls and email inquiries from us) since the beginning of the Drink Tank.  Today we raise our glass to him and offer a welcoming toast as he comes aboard as part of our official team!

its 11.30. theres two more songs on the album
im gonna walk to the nearest main street and see whats out there,
im like a ghost on heat
and i want you
i feel you
when the sheets get warm.

who knows what we’ll take in,
i’m like an animal with no control.
i’ve seen and imagined what it would be like
if you followed me home…

ACCEDER A LA VIDEO

Un exposé des quatre points essentiels de l’éthique épicurienne (le “quadruple remède”) :

1) on ne doit pas craindre les dieux ;
2) on ne doit pas craindre la mort ;
3) le bien est facile à atteindre ;
4) le mal est facile à supporter.

Traduction anonyme, disponible sur ce site.

Lettre à Ménécée (mp3)

Télécharger l’audiolivre