Tomorrow is a big day, chez moi.
Last Thursday I spent the morning at the France Telecom office, arranging to get our phone connected.
I don't actually remember doing that in the US, but it seems like it was simple – a phone call from the realtor's office perhaps?
Here, one goes to France Telecom, armed with the ever-present 'folder of paperwork', stands in line, and then spends an hour or so getting all the details sorted. It may take me a bit longer with my less-than-perfect French….
In this case I had the obligatory R.I.B., or bank authorization for automatic payment; the Attestation, or proof that we owned the house; copies of my last phone bills, both mobile and fixed, to prove that I was deemed worthy of a phone; my passport and my Carte de Sejour.
Amazingly enough, this was sufficient. I must be getting the hang of this.
The result: Tomorrow we get our telephone line connected.
Next Wednesday we get the ADSL for the internet connected.
Ain't life grand?!?
There is a light at the end of the tunnel…. And I'm praying it's not a train….
Chicken Stew with Sherry
2 chicken breasts, boneless, skinless
3 tbs flour
1 tbs paprika
3 – 4 shallots
2 medium carrots
2 cloves garlic
1 tbs olive oil
1 tsp rosemary
1 tsp thyme
2 bay leaves (laurel)
1 cup chicken broth
1/4 cup sherry or white wine
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock (if needed)
Cut chicken into 1" (2.5cm) pieces. Put flour and paprika into a plastic food bag and mix well. Add chicken, close bag and toss well to coat thoroughly. Peel shallots and leave whole. Peel or scrape carrots, cut into 2 inch (5 cm) lengths, then quarter the long way. Quarter the potatoes the long way then cut in half or thirds depending on size. Put potatoes into a bowl of water to prevent discoloring. Mince garlic. Heat oil in medium saucepan over medium-high heat. Add chicken and brown quickly. Add garlic and sauté 1 minute. Add shallots, carrots, herbs, broth and sherry. Bring to a boil. Drain the potatoes and add to stew. Cover, reduce heat to low and let simmer for 30 minutes. Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 – 10 minutes.
If desired, for a thicker gravy, dissolve cornstarch in chicken stock. Uncover, increase heat and remove bay leaves. Add cornstarch and stir until sauce is thickened. Serve directly from pot or ladle into a pretty serving bowl.
One of the things I stocked up on in Andorra was sherry… Must use it before I drink it all!
In addition to the above, for the week of November 7 we have Baked Balsamic Glazed Salmon, Chicken and Broccoli Risotto, Pasta with Ham, Red Pepper and Peas, Beef and Broccoli Stir-Fry….
Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)
I almost forgot… Today is a big day indeed….
I get to go to France Telecom and plead for internet hook-up… It could be soon – fingers crossed!