A momentous day...

So, I have made a wonderful new friend here in Lyon. I was a big fan of her blog beginning last May when we found out that we were moving to France. Her portrayal of the city and of French life was my number one resource for anticipating what many things would be like when we arrived. Well, in January I worked up the courage to leave a comment on her blog, she wrote back to me, and the rest is history. You can imagine my exitement when I logged on to her blog on Monday, with my usual bowl of cereal, and there I was, in a picture with her, on the blog! Ha! I would have never guessed a year ago I would have the privilege! Incroyable!

Click here to share my excitement!

A nifty, new kitchen gadget...

This posting I am devoting entirely to my new favorite kitchen accessory. I don't even have a name for it, though "Aillade" is written on it. My French friend gave it to me this week, and it has brought my joy in cooking to new levels!

It's a small bowl, with zig-zagged teeth inside. It's intended use is for crushing garlic ("ail", en Francais). When a clove of garlic is rubbed along the inside of the bowl, the result is a perfect, pasty, white, garlicky dream. I find it much easier to use than a garlic press, easier to clean, and incredibly fun to use! I have never seen anything like it, though my French friend said she got it in Provence.

Here is a bonus recipe where I use my nifty new...hmmmm....I think I'll call it my "ail schmail!"

Introducing, the Ail Schmail!

Tangy Black Lentils

2 Tbsp olive oil
1.5 cups black lentils
2 tsp cumin seeds
1 medium onion, diced
3 3/4 cups of water
1 tsp dried oregano
3 cloves of garlic, crushed with an ail schmail
1 red pepper, diced
1 tsp curry powder
salt to taste
fresh lemon juice from one lemon

Heat olive oil in pan for 2-3 minutes. Add cumin seed and let sizzle in oil for 1-2 minutes. Add diced onion, and saute for 3-5 minutes more. Add black lentils, and saute another 3-5 minutes.

Add water and oregano. Bring to boil and let simmer for about 10 minutes. Meanwhile, crush garlic in ail schmail.

Add garlic, red pepper, and curry powder. Add salt to taste.

When lentils have absorbed most of the liquid, sqeeze in lemon juice, stir well, and remove from heat.

Serve over rice and with a good movie.

Malaria is PREVENTABLE!

Today my friend Kari posted a poingnant description of the problems posed by malaria in Africa. She included many personal stories from her friends and colleagues, all of whom battled the effects of this disease while working in African cultures where malaria claimed lives too numerous to count. Her most important point was to highlight that malaria is a preventable disease, and that we can all do something meaningful to help.

While Mark and I have not worked individually with the people, we have traveled to areas stricken with malaria, and we have seen malnourishment and noticed the sparcity of medical aid, two of many conditions that can lead to an environment where this disease can flourish. We have also taken anti-malarial medications and have known the importance and relative luck of having those little pink pills! Needless to say, this issue has been one that has captured our thought and continues to feel important to us.

I urge you to read Kari's blog posting at the following web address:
http://jkmassonfrance.blogspot.com/2008/04/buzzword-preventable.html

Though you may not ever have direct experience with places that are affected by malaria, you can have an effect from afar, and you can help, even in a small way, in the prevention of this malicious and deadly disease.

You have to be a genius?

So, there's this website you can go to if you want to test the "readability" of your blog. In other words, this website determines what level of education you have to have in order to understand a given blog. I tested our La Vie de MK with this website in Febuary, and it said that our blog was at the junior high level of education. I tested the blog in March, and still, our blog was at the junior high level--not even high school, let alone college (much to the dismay of us "eddicated" college folk)! Well, after today's posting on Mark's seminar, I tested our blog once more, and what do you know?....you have to be a genius to understand our blog (see the posting under our profile)!

And so, if you've gone to junior high, or if you are a genius, please read on!

Sharing science...

Mark gave a seminar about his Caltech research to the Emsley Group today. He did great and fielded a peppering of questions very well. Watch him in action...

We got to go to the lab with Mark this morning. This is the bus stop.

Longitudinal relaxation of dipole dipole coupled spins, indeed!

Note: I actually took these before the seminar started because I did not want to be the annoying person in the back with the flashing camera. Hence the empty seats!

Ohhhh...the pleasure!

Truly one of the greatest pleasures in the world is to experience the way the French do markets. From waking up on market day, walking through the neighborhood in the morning light, seeing the first view of the busy, bustling scene, discovering the treasures of the day, and then coming home and partaking of the earth's bounty, each precious moment appeals to all the senses. Sound, sight, touch, smell, and best of all...taste...

We begin the day with wonderful conversation over breakfast and a lazy "chat."

Père et frère en France!

Finding the tarte citron.

Fromage....found!

Our favorite grocer took a photo of us and the endives.

Freya presides over the day's treasures (and yes, that luscious tomato is real).

J'ai envie de manger...

Fromage --camembert, comté, and three types of chevre (goat cheese)

Mmmmmmmmm...

Freya is exhibiting the outward physical expression of how we feel inside after filling up on the amazing food.

Dessert

The tarte citron is the hit of the day! Incredible!

Pure happiness!

Les fraises étaient délicieux!

Welcome, Dad!!

On Monday it was our great pleasure to welcome Mark's dad to Lyon! He has the distinction of being our first visitor. It makes Lyon feel more like home than ever to have Dad here, and we are loving the fresh look of Lyon that we see by watching Dad discover it. Thanks, Dad!! We love you!

A whole new set of problems...

We just solved the problem of the lack of a piano. It's great, unspeakably wonderful to play again! It often seems like when you solve one problem, it's quickly replaced by another, however. We basked in the afterglow of solving the piano problem for less than a day, before finding that one of our favorite plants was in grave danger by Freya. We found her eating the delicate leaves, while sitting in a strategic position at the edge of the piano. Our new problem is how to save the life of this plant and also to teach Freya that this is not the intended use of the piano.

Fortunately, by moving the plant a few centimeters one way and the piano a few centimeters the other way, we think the plant is just out of the reach of Freya. The new problem is that she now has added this to the list of lamentable problems, and we will pay for it over time by listening to her complain. C'est la vie! Sorry, Freya...

Finally my life is complete!

For the last two months, we have purposefully left a blank space in our living room in hopes of finding a very specific item. After much research and deliberation, we would like to introduce you to the newest member of the family! Meet......(drumroll).......Piano Butler!!!!!

Here is a quote from an email that I wrote to my family describing the happy event:

"Soooooooooo...we just bought the piano this morning. It was an amazing experience to do that with Mark. You know, our first real date was shopping for a digital piano. It was really really special that we did it again, bought it together, and all in French in France! I love the piano--I think it is a newer model of the piano we left behind in the USA and that is now in my parents' music room. It has weighted keys and is wonderful quality. I think they have improved the technology because there is an even greater dynamic range and a richer sound. It has a beautiful rosewood finish that is sold only in Europe! I love it, and I can't wait to play for you over the phone. My fingers are soooooo excited to finally get to play again and to have the time to really do it!"

This is me with my favorite Chopin Nocturne flowing out of my fingers. Finally...

Kendra's favorite pizza.....

Ok, you have to start with a double recipe of this crust (click on the link). The only thing I did differently from this fabulous recipe (thank you, Kari!) is to let half of the finished dough sit in the fridge for 4 hours before I was ready to use it (the other half of the dough went into the freezer). I took it out of the fridge and then let it sit at room temperature for 25 minutes before assembly and baking.

The toppings:

• 1 cup caramelized onions (directions below)
• shredded cheese to taste (I used three types--gouda, comté, and something with a black rind, all mixed together)
• 2 cloves of garlic, crushed
  
• roasted red peppers, sliced thinly
• olive oil

For the onions:
Slice 3 large or 4 medium-sized onions very very thinly. I used regular yellow onions, but I think red onions, vidalia onions or any type would work, depending on your taste. Heat 1 Tbsp olive oil in skillet on low heat and add onions. Stir to coat with oil, then cover and let cook for 15-20 minutes, stirring occasionally. Uncover and cook an additional 15-25 minutes more (the longer the better, if you like your caramelized onions to be a little crispy). Add additional oil if necessary. Lightly add salt to taste and crushed garlic during the last couple of minutes of cooking the onions. Be a taste-tester, and remove from heat once they have reached your desired level of perfection. mmmmmm...

To assemble:

• Sprinkle pizza pan lightly with cornmeal.
• Spread pizza dough evenly in the pizza pan.
• Rub dough with a little olive oil, especially the edges.
• Arrange caramelized onions over the dough.
• Sprinkle with cheese(es) --the gouda, comté combo was excellent.
  
• Top with sliced roasted red peppers.

Baking:
Bake in a hot oven (400-425 degrees) until crust is golden, about 20-25 minutes.

DEVOUR IMMEDIATELY!