Paris – Day Two: The Louvre, Les Enfants du Marché, and Athletics

Jetlag Rating: F+

ALBUM: Paris – Day Two

I do not often wake naturally before 9 a.m. I also do not often wake naturally after 9 a.m., but we don’t need to go there right now. On day two, I was surprised to wake up feeling well-rested at 8:30, while at home it was 12:30 in the morning. This may have been partly due to the fact that I was excited to go to the Louvre because duh, of course I was; it’s THE LOUVRE. 

Tim and I in front of the Olympic Torch cauldron balloon, which floats at night

If you’ve never heard of the Louvre, you’re dead to me, but here is the blurb on it from our guide: The Louvre Museum is a world-renowned cultural institution and a must-visit for any art enthusiast. Housed in a magnificent palace, the museum is not only a showcase of artistic treasures but also a historical monument. Home to over 35,000 works of art spanning from ancient civilizations to the 19th century, the Louvre offers a captivating journey through the evolution of human creativity. Visitors can marvel at iconic masterpieces like the Mona Lisa and Venus de Milo, creating an immersive experience that captures the essence of art and history.

In front of the Glass Pyramid at the Louvre

I’m only going to post a few highlight pictures here — the links at the top and bottom of this page, also found on the photos tab, have many more photos, which can be saved or shared. The Louvre is massive; the galleries span over 15 acres and, if stretched out, would go on for eight miles. We had a crash course tour of some of the most famous works, sprinting from gallery to gallery to catch what we could in the limited amount of time we had to spend.

Diana of Versailles, a representation of the hunt

This is Diana, goddess of the hunt. Shortly after seeing her in person, I read that on September 2nd of this year, an expedition to the RMS Titanic found a thought to be lost two foot tall bronze replica of this statue, which was featured atop the fireplace mantel in the First Class lounge.

The Venus de Milo

Sculpted between 160 and 110BC. One of the most famous works of Ancient Greek sculpture in the world.

Some Italian Lady

The room was super crowded for this one. Not sure why, it wasn’t even that big of a paining, and her eyes followed you very creepily.

Winged Victory of Samothrace, the goddess Niké

Niké was found on the island of Samothrace, north of the Aegean Sea. Another masterpiece of Greek sculpture, it shows the goddess of Victory on a ship’s bow. If you look closely at her abdomen, the sculptor was able to show her garment soaked with water, almost appearing transparent as it clings to her.

Liberty Leading the People by Delacroix

If you look at the head of the Goddess of Liberty, you’ll find this is where we get our mascot for the Paris Olympics — the Phrygian cap!

The Phryge

There are many more photos in the album, and I could go on for pages about each work of art, but I hope this at least inspires you to take a look at the Virtual Tours of the Louvre available online. As soon as we made it out, we were loaded onto buses and taken to Marché des Enfants-Rouges, the oldest covered market in Paris. It was founded in 1628, and we were there to have lunch at Les enfants du marché, a high-concept seafood and natural wines restaurant at the back of the market. We were given a tasting menu with all kinds of things to share or eat on our own.

The Menu

I opted for the terrine of the day, which was a sweet and savory tomato-based cold soup. We ordered the snails in Burgundy style, which were hot and salty and briny, though Tim refused to try any. Instead, he did a respectable job of almost finishing a bowl of tender mussels in tangy Gorgonzola. He played it safe with the dry-aged sirloin, while I may have played it too brave with the squid and black pudding. I did enjoy the squid, and I really liked the peppery flavor of the black pudding, but once I remembered it was blood sausage, I couldn’t get the idea of eating congealed blood out of my head and sort of spoiled it for myself. Oops.

At this point, we were exhausted. We didn’t make it to cheese or dessert; we called an Uber and escaped back to the hotel for a late afternoon nap. We awoke just in time for athletics.

Athletics

Athletics is an event perfect for those with short, wandering attention spans. It rarely gets boring because multiple events are usually happening concurrently. This can be exciting but also distracting, as while I was watching the long jump, I missed Arshad Nadeem make a record-breaking javelin throw, which luckily Tim was recording.

Arshad Nadeem wins Men’s Javelin Gold

We were seated front and center to witness the incredible Tara Davis-Woodhall win gold in the Women’s Long Jump Final. Her joy was contagious and her victory was probably my favorite out of anything we saw.

I caught Letsile Tebogo win the Men’s 200m final. And the US dominated in Hurdles, with Sydney McLaughlin-Levrone and Anna Cockrell taking the 400m gold and silver, respectively, and Grant Holloway and Daniel Robert’s doing the same in the Men’s 100m.

We made it back to the hotel late, once again decimated the buffet, had a nightcap, and went upstairs to crash. Already I was falling in love with Paris, and full of pride getting to be here watching so many great Americans achieve their dreams.

ALBUM: Paris – Day Two

Japan 2017: Kyoto, Day Two

Let me just start this post by saying I am blown away by the iPhone X camera. I lugged a heavy DSLR all over Japan 6 years ago the last time we were here, and I’ve taken pictures today with my phone that rival the ones from that trip. I’ll include a few in the post but please look at the trip album for more, there were just too many beautiful temples to include in one post.

After breakfast at the hotel, we headed out early this morning to visit seven different temples and shrines. It was a gorgeous day, brisk and refreshingly cold – perfect scarf weather – but sunny and inviting. We hit the jackpot on Kōyō, the Japanese leaf change season. Ever since we were here the first time we’ve wanted to come back to Kyoto for this reason, and it couldn’t have been a more perfect day.

Koyo

View of Kyoto City from Temple

We were able to stop in one of the temples and enjoy afternoon Green Tea service. We sat on pillows and a tatami mat in a quiet room. Being in one of the most stunningly beautiful places in the world and having a moment for mindfulness is such an incredible way to recharge.

A hot tea for a cold day

Green Tea and Youkan

Listen, Think, Accept, Practice, Believe

A guide for Mindfulness

Japanese Maple

Sky Fire

Even though we had an idea of what to expect since this was our second Kōyō, we couldn’t have known how much the day would truly show up for us.

Stunning reflection pond

Kōyō

We even saw Komainu protecting the entrance to the Temple!

Japanese Guard

Komainu at the Temple

I saved the best picture for last, I might actually get this framed as it’s my proudest photo I’ve taken:

Having spent a perfect day outside we headed back to the hotel for some rest before dinner.

Yum!

Cold Sake made by the owners grandfather

We had dinner at Mikaku – the same Teppanyaki restaurant we ate at 6 years ago. It was surreal to come back after such a long time – most of our relationship in between – getting to have dinner with my best friend at one of our favorite restaurants of all time. It was a perfect ending to a beautiful day.

Died and gone to heaven

Waygu Filet frying in beef fat

Bamboo shakers

Japanese cayenne and pepper shakers

Modern, beautiful view

This is everything I would want if I ever owned a restaurant

The restaurant is ultra modern with a view of the changing leaves on the street. Our meal included a Kobe filet course, mushrooms in butter, fried onions, garlic fried rice, fried potato, beef miso, potato soup, dessert, and green tea. Everything was incredible, I almost doubted that it would be as good as we’d remembered, but it was.

Delicious

Potato soup

Tomorrow we are off and away to Osaka – thanks for everything Kyoto!

Host a Make Your Own Pizza Party!

I have been putting this post off since, (let me check my calendar quick), yeah, MARCH 11TH. Has it really been over a month since my last post? No, it hasn’t. Never mind, April 11th. I can’t read a calendar. The point is that I have been avoiding the blog. Probably because of this post. I have been building it up like it’s going to be a huge thing and that’s causing me to dread writing it. So, thanks to Steam, I am now going to do what is probably going to be something fun and easy in a focused and totally beautiful atmosphere. Why I don’t walk to this place every single day I have no idea. If nothing else, I think I’ve at least discovered my new blogging spot.

Without further ado, the long awaited (by me, mostly) blog post on How to Host a Make Your Own Grilled Pizza Party!

Let’s be real everybody, I am partial to attention. To the point where if my friend is having a birthday party then I offer to throw it so I can take the credit for whatever delicious food or tasteful party favors were enjoyed by his guests. By his, I am referring to my very close friend Matty, who just (well… you know… back in Marpril) celebrated his birthday. I offered to cater the party with a make your own pizza setup, where I would bring a bunch of premade uncooked pizza rounds and let everyone put their own personal toppings on their own personal pizzas. And then grill them, because grilled pizza is one of those things everyone seems to be a fan of but no one has really tried. (If you’re on the fence, try it. It’s so easy and adds a ton of flavor.)

Okay. So. The first thing I did was to find a recipe for pizza dough which could be portioned into mini pizzas (in this case four, and then I tripled it because I need 8 and wanted 4 extra pizzas).

A quick word on grilled pizza.
Grilled pizza can be a little bit of a challenge if you aren’t dealing with cooperative dough. The hardest part of grilled pizza is getting the pizza on to the grill. The grill needs to be hot, and the dough needs to be thick enough that it doesn’t fall apart while you are trying to get it from the pan to the grill.
Have you seen Aliens? There is a part in it where a failed clone cries out “Kill Me!!!!”, asking to be destroying because it was such an atrocity. Once upon a time, a friend and I rolled our dough out on a cookie sheet very thin, without much flour to keep it from sticking to the bottom. It came apart in pieces when we tried to slide it on to the grill, fell through the cracks, and is still cooking off today everytime I heat the grill. If you listen closely enough, you can still hear it screaming “Kill me!!!” when I heat the grill.
This is not what you want, right? Right, I am not doing this blog for Buffalo Bill, so you need to make sure the dough is thick enough that it will hold together during the transition, that there is flour on whatever surface it’s sitting on to help it slide off, and that the grill is hot enough to cook the crust before it starts to drip down between the griddle and you create suffering sentient life. There are two ways to do this.

  1. Put a LOT of flour down on whatever surface the pizza is being built on, keep the raw dough a little thick, and quickly slide it off the plate onto the grill. This isn’t as hard as it sounds, and is actually how I did it the first time I tried to make grilled pizza, which was a huge success if I do say so myself, which I do.
  2. Pre-cook the dough just a little bit so it begins to firm up, and then use a spatula to transfer it from the plate to the grill. (We could have put that baking sheet in the oven for a few minutes to help the thin dough stiffen up and slide off easier, but instead we massacred it). Interestingly enough, the dough recipe I found says you can do this the night before, and so that’s what I did. 

I used a combination of a recipe from food.com for Honey Pizza Dough and a technique I found on the blog Cheeky Kitchen.

When you finish making the the Honey Pizza Dough, just divide each batch into fourths, roll out the pizzas, and then bake them at 400 degrees for about 7 minutes. This helps the dough firm up, but not completely set. You can then wrap them in plastic wrap to keep them moist overnight, and bring them to your party the following day. A few more tips on how to get a great pizza dough:

I always weigh my flour rather than measure, because it’s much more accurate when you’re not using a sifter. Which honestly who has time to sift these days. Besides through e-mail. Which I don’t do. My inbox is another thing that shouts out “Kill Me!!!!”. Sorry, anyway, use the conversion 1 cup = 4.25 ounces for flour.

Yeast is super pungent, and if yours isn’t, you either used water that was too hot and killed it or it was too old. If your yeast isn’t alive, your pizza will fall flat. GET IT? FALL FLAT? BECAUSE…

You’ll know if your yeast works when your pizza goes from the above to the below:

Making the dough is honestly the only mildly challenging part of this whole process. If you don’t count yourself a baker, or you just don’t have time, you can always buy a pre-made variation of these crusts. I know Whole Foods carries them, I think it’s 2 personal pizzas individually packaged. The ingredients for baking your own are cheap though, and the results are much more exciting. Not to mention you can always throw in something fun to your crust recipe, like cheese or spices. And if you’re like me (which god forbid how many of us can the world handle floating around at once), you get to brag about making all the pizza rounds from scratch. (Just make sure that when people tell you the pizza is delicious that you gracefully deflect and tell them that they’re the real chefs because they made the pizzas).

When you get to the party, be sure to set out your crusts and then all of your ingredients. Actual amounts for those ingredients can vary widely, but here is what I used for about 8 people (12 pizzas):

  1. About 16 ounces of Mozzarella
  2. Between 8 and 16 ounces of Medium Cheddar
  3. 1 Large Yellow Onion
  4. 2-3 Jalapeños, diced or sliced
  5. 1 small can of black olives
  6. 1 diced tomato
  7. Two Italian sausages, removed from casings and sautéed with some of the onion
  8. About 6 cups of sauce, or around a half cup of sauce per pizza, depending on if all of your pizzas will be red or some will be white then maybe a little less…
  9. Fresh Basil
  10. A small package of pre-silced Pepperoni (Hormel probably)
  11. 1 Bell Pepper
  12. 8 ounces Fresh Mozzarella

Honestly, the best way to setup toppings is to ask your guests what they like, and try to have a little bit of everything. The worst that can happen if you overdo it on the toppings (and admittedly I did a little bit), is that you get to make more dough and have pizza at home once or twice after your party. Just be creative… you can make barbecue chicken pizzas, pineapple ham pizzas, or you can even add a fried egg on top – which is amazing despite how unhealthy it might actually be.

The most important thing is to just enjoy yourself. Enjoy making the crust the day before because you’re doing something for other people, enjoy putting the toppings on your own pizza because being creative is liberating, enjoy cooking them – whether they fall apart on the grill or you chicken out and bake them instead, cooking should be about joy. (Note this only applies to Make Your Own Pizza Parties. Taking joy in everything you do is painfully cliche and I forbid it. Maybe.)

Happy Birthday again Matt, thanks Kristin for pushing me to get this posted, and thanks Danielle for helping me realize I was turning something fun into a chore. Until then everyone,

Chris