Have you ever thought about learning another language?
I think about it all the time — especially when I translate recipes from other languages.
One of the weirdest things about traveling around Europe was not being able to effectively communicate with local people in a local language — I definitely felt more than a little ignorant (and inconsiderate) at times.
Especially at hostels, when I’d inevitably get something like: “But… you’re Canadian — don’t you speak French?”
Well, actually, no.
Vancouver is kind of a weird place, see — a lot of people I know (myself included) opted out of French as soon as we hit high school in order to take an Asian language, like Mandarin or Japanese, instead.
When you live right across the ocean from Asia, it just seems to make more sense.
But now I’ve been thinking of picking up another language. Russian, German, Dutch, and Italian all seem really interesting, and it’d be nice to be able to do more than buy train tickets and coffee next time I travel to Europe!
Anyways, more madeleines today — another recipe from the cute little book I picked up in Milan.
These are different than other madeleines I’ve made before — they actually taste better at room temperature and keep well overnight!
You have to make your own praline powder for this recipe, but whooomigawd — praline powder? Gimme Gimme Gimme! Yes, please!
I like to think of it as “hazelnut crack” because it’s addictive and good on everything.