We spent the morning going back to all of the offices we went to last Friday.
Changing the address on our driving licenses went without a hitch (as one would expect… this was our second visit).
Changing the matriculation on the car was even easier. One doesn't have to prove the birth of a car, after all.
As to the health insurance… It was touch and go for a few minutes.
She tossed out my translations of the Birth Certificates.
I managed to keep my mouth shut, rather than arguing about not needing a certified translation for a document that only had names and dates on it.
She meant that she didn't a translation at all.
She did, however, decide for the first time, that she needed a copy of our marriage license.
Now, probably most of you do not walk around town with copies of your electric bill, birth certificate, and marriage license…
Unless you live in France….
Then it's only prudent.
Despite what I said last week, I decided to go prepared today, and took the complete 2 inch (5cm) folder of our life in France. I thought, well, they can't make me open it.
One makes copies of every copy that is ever given to any bureaucrat. In this case, I had a copy of our marriage license that I had submitted to the French Consulate, 4 years ago to get our Visa.
It took me awhile to find it… Apparently she was impressed with my 'under the breath' French mutterings, but that was it. I gave it to her, we signed the forms and left.
In a month or so, we should, (note: I said should, not will) get our driving license and medical cards in the mail.
On another note…. I dusted off my exercise bike yesterday. It's been 6 months of being bad, time to get back with the program.
Caramelized Shallot and Chevre Pastries
The sweetness of the caramelized shallots and onions is perfect against the slightly sharp flavor of the goat cheese. Walnuts are a traditional pairing with the cheese.
3oz (90gr) goat cheese
3 – 4 shallots, about 6oz (180gr)
1 tbs olive oil
2 tsp brown sugar
1oz (30gr) walnuts
2 tsp pesto
1 sheet puff pastry
Thaw the puff pastry, if needed.
Slice shallots. Heat oil in medium nonstick skillet over medium heat. Add shallots and sauté until they start to get transparent and tender, about 7 minutes. Turn heat up and cook, stirring, until they start to get brown, about 5 minutes. Turn heat to medium low, add sugar and stir until sugar is melted and evenly distributed. Let cook over medium low heat until very brown, 10 – 15 minutes longer, stirring occasionally..
Slice goat cheese just shy of 1/4" (.6cm). Roughly chop walnuts.
Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm). Lay the cut pastry on a baking sheet. with a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
Divide the caramelized shallots between the two, spreading to the scored lines. Sprinkle the chopped walnuts on top of the shallots. Lay the goat cheese on top and spread pesto on the goat cheese.
Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve.
In addition to the above, for the week of March 13 we have Avocado Salad, Beef Braised in Beer, Colcannon, Chicken Enchiladas, Savory Pork Chops….
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)