A Night I Almost Forgot

[Conversation with Friend 1]:
"No, you didn't see me last night, it was the night before." a friend explained to me.
"Ah yes, it was two nights ago." I remember.

[Conversation with Friend 2]:
"I saw you when you finished working, yesterday. Remember" I told another friend.
"Oh no, it wasn't yesterday, it was the night before." my friend corrected me.

[Conclusion]:
I thought for a while longer. "Ah yes, of course it wasn't yesterday, I was out with a few friends yesterday."

Yesterday is the day I almost forgot about, luckily I did have a few photos in my camera to remind me, that we must have had fun!

Party (Inside)

A Few New Friends

Party (Outside)

More New French Friends

Internationals Host Benoit

...and still a few more friends.

Excellent Food

Actually, I (almost) clearly remember the laughter, excellent food, good conversations and new friends at the Quartier Latin Ristorante-Bar-Pizzeria.(1 rue Mouetard, 75005)
There was also wonderful pizza and pasta (not pictured) all night long!

My Best Kept Secret -- Bar du Central

Almost every Sunday after church, (it's become somewhat of a ritual) we get together to talk about our life issues, goals, hopes, dreams, (men) and plans for the future. One of our favorite places to eat is Bar du Central (Just around the corner from the American Church in Paris...and always open for a late lunch after the 1:30 Service).

We're still counting down Chef Robbin's last few days (2) remaining in Paris.  

"Cheers, to Beginning a New Chapter Soon!"

Florence and Chef Robbin

One of my Favorite things to do in Paris, and Bar du Central is one of the best places to do it.

I was craving chicken. This was better than I expected.

"Delicious!" said Chef Robbin.

Bar du Central is one of my "Best Kept Secrets" of a Sunday Afternoon.

A Floating Island and Mousse au Chocolate

"You have to try it." Chef Robbin insisted, before taking a spoonful of her dessert.
"What is it?", I asked having no idea if it were ice cream, whipped cream, or a lump of frosting.

"It's Ile Flottante, also called Floating Island." Robbin explained with a smile of amusement that I had never heard of this French dessert made from whipped egg whites.

"I can never get past Mousse au Chocolate", when I see it on the dessert menu, I confessed.

Chef Robbin (as I like to call her) and Dessert

Mousse au Chocolate and Ile Flottante

Me (my hand is still bandaged from falling, but I can still hold a spoon) and Dessert

After returning home, I researched the recipe and found this one to share, just in case you can't come to Paris and try this wonderful dessert for yourself:

http://www.foodnetwork.com/recipes/ina-garten/ile-flottante-recipe/index.html

If you're like me and cannot resist  Mousse au Chocolate, here's the perfect recipe:

http://www.davidlebovitz.com/2008/05/perfect-chocola/

Counting down the days until Robbin returns to the States next Tuesday, what better way to spend the afternoon than over dessert?