Tea Talk in the Kitchen, A new French Cookbook (a bit wordy too)

 Recently recommended to me, this little book, The Basics of French Cooking, by Wini Moranville, touches almost every aspect of cuisine, from French to Bavarian, the fundamentals are often the same. First quality ingredients, seasonal more often than not and nothing "processed," while being prepared with care and artistry. I want the variety that simple French style cooking provides, not the over constructed 5-star restaurant in Paris fare, but the Provencal standard that has stood the test of centuries and fed the hard-working farmers and families. I am surely influenced by the books I read, perhaps a bit idealistic I think, but revamping ones diet results in many changes, simplifying the preparation of our food can always be improved! 

• My word, this book arrived, and I am rather impressed. I found at least a half-dozen recipes I will try and test after the 4th of July picnic is in the rear-view mirror. 
• There are some offerings that would never fly here with the hubs, nothing exotic. 

 There are several non-meat recipes to try. While I am not vegetarian in any sense, I eat very little red meat, that is not new. A childhood thing, I guess.

• Recent analysis of the American diet is alarming. Highly processed foods, high salt and fat content, as well as the lack of proper scheduled dining times have contributed to obesity, hypertension, and illness even in young children. I am not and have never been a "snacker." One good thing anyway.  

 Living a seasonal life, one can customize a quick little quiche with some sauteed spinach, braised red onion, and cheese of your choice. This one has a bit of pepper jack and some Parmesan. Served with a salad, it makes a well-rounded meal, the proteins in the egg balance the vegetables.

In a recent interview, Justine Leconte, a French born young designer who recently moved from Berlin to Provance, answered questions about her personal diet style. She remarked that she is often asked why French women do not gain weight. She is quite lean and states that her genetics contribute but she eats very well. Growing up on a farm and vineyard in Northern France, she shared some characteristics of the typical French diet. 

1. French children are taught early on where their food comes from, how it is produced, and how to contribute to the family gardens.
2. French children, from home to school, understand that fresh food, seasonal fresh food, prepared without too much fuss are the most nutritious.
3. While each family routine may vary, the structure and routine of mealtime rarely varies. A sit-down meal, without the distraction of television or telephone, a properly laid table, and plenty of time to consume the lovingly prepared food, is a strong element in maintaining a well-balanced diet.  
4. Most meals begin with a broth-based soup. (We are starting this regularly today) My limited research has discovered that this "starter" is also an element to portion control and a basis for a well-rounded palate in children. They are required to try everything. Distaste for certain items rarely occur because the children don't have time or opportunity to become picky eaters. 
5. The main course varies widely depending upon the family preference. It could be something as simple as a vegetable quiche or as sturdy as a pork roast. Most large meat-based meals are presented only once or twice a week. The meal is balanced with fresh vegetable portions, cooked vegetables, as well as a cheese course.  Fresh fruit is often served with the cheese or as a desert course. 
6. Simple cooking, a balanced and nutritional meal, combined with lively conversation result in a satisfying meal.
7. From what I have read, three meals per day is typical, dinner is served later in the day, and nothing is eaten after the dinner meal. Interestingly, this style of eating strongly mimics the current interest in intermittent fasting. It becomes second nature after some time for many and there are several methods being explored.  
8. Jennifer L Scott, the author of the Madame Chic Series of books, has been a participant in the 8:16 style where she only eats her meals during an 8-hour window. She has been doing this for 2 years with the guidance of her doctor. With a busy life, 4 children all home-schooled, she states that she has never felt better. A recent video, HERE, explains what she eats in a day and her habits.    
9.  Living a seasonal life, helps us to be our best selves.