And yes, our apartment did come with a trampoline...
So our move to Paris has pretty much been a hit, with only two small hitches:
1.) It's a fifth floor walk-up. Which is a long way up when you're counting steps in french and english with a two-year old. (Luckily, he loses interest in walking up after the first two flights, so at least it doesn't also take F-O-R-E-V-E-R.
2.) Our bedroom ceiling is about 69" tall, at it's highest point. So there's only one place where I can fully stand up, and John has to put his head out the skylight to put on his trousers in the morning. BUT-- we have a truly spectacular view of the Eiffel Tour from both of the skylight windows, so he gets to see that every morning too. I think it pretty much evens out pro vs. con. (He might vote differently.)
One of the best meals we made before we left for Paris was an adaptation of Marco Canora's "Veal-Ricotta Meatballs". I've eaten these meatballs a hundred times in New York, and I'm pretty much addicted. They serve these bad boys on a "ficelle" baguette at Marc's restaurant Terroir in the East Village, and when I saw a ficelle baguette at our local boulangerie, it planted a seed of such intense meatball-desire, that I just succumbed and attempted to make my own. (Yes. Meatball desire is a thing.) We had to adapt a little because we were in rural France, but if you can get these ingredients exactly as described, all the better. Now that we're here in Paris, I'm going to take another crack at it for dinner guests we've invited over this evening, hopefully using all the proper ingredients. I'll report back if it makes a big difference...
Veal and Ricotta Meatballs
1 pound ground veal (triple ground by butcher or at home), chilled *Yep. Triple-grinding didn't happen either. Still turned out delicious. What can I say?
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon salt, or as needed
Freshly ground black pepper
Freshly grated nutmeg, as needed
Vegetable oil for frying
1 cup flour, or as needed
4 cups mild tomato sauce.