So this is short and sweet, unlike the storm that blew through today in the less than balmy south of France. Can you say "la grêle"? Because that is what we were saying, along with some other choice words. It hailed. It's April, or very, very nearly so. I didn't take photos during the hailstorm, it was just too grim; besides, I was busy consoling my appalled Weimaraner. Who knew the sky could crack open quite so loudly, over and over again? No golfball-sized hail, but large enough for my dog to decide he was going to hold it for a looong time. I went to check for damage afterward, camera in hand, but even though it had sounded fairly apocalyptic, most blossoms were still whole (the ones that haven't been already ruined by the last Norwegian-style snowfall, that is). Perhaps it helps that we've gotten a slow start to spring. My camera and I were followed by a capering crew of animals and children. (Can you see one of them above?) My daughter started picking violets. Lots of them. To make a secret potion for spring (obviously!), which she proudly shared with me after working at the petals with my mortar and pestle and a bit of sugar. It was a minute amount of "eau de violette". You could indeed just smell the flowers...There are actually French sirops de violette, or violet syrups, available on the market. They aren't particularly easy to find, but you can get them, and I imagine a judicious touch might liven berry desserts, jams, even ice creams. And just think, crystallized violets to top it all off. This got me thinking, which then had me dusting off a bottle given to me of--bingo, violet liqueur. The most famous violet liqueur comes from Toulouse, where at peak production in the early 1900s, there were some 600 producers formally organized in a cooperative, cultivating some 150 acres. Violets are also sold fresh, go into perfume, those syrups. The liqueur is used to make a number of classic cocktails (like the 1930s Aviation cocktail), which Jonathan Gold recently wrote about at Gourmet Magazine. It is also used to make kirs, using white wine or Champagne. Doesn't violet liqueur seem right up the alley of, say, Martha Stewart? Will this concoction lose its Grandma's cupboard connotations? I, for one, would like to cook with it. I did do a quick search, and found a recipe for homemade liqueur, for in case you're intrigued. 180 grams of violets for a bottle of liqueur. That is a pile of violets. We have a lot out in the meadow, but I think I'd rather candy them. Any ideas for how to use that liqueur in the kitchen? After the storm.

I'm still recovering from jet-lag but as promised, I've brought back many floral-infused treats from my trip to Paris, and I'm here to tell you about about them! I've found so many wonderful things, and it's odd to think flower-flavored foods are so popular overseas but not so much in the U.S. Perhaps this will change! I didn't, unfortunately, find much in the way of flower liqueurs. Not such a big deal since I don't drink very often. In the Montmartre I did find a little set of rose, violet and orange blossom liqueurs for over 18 euros - I decided against it, as each bottle provided maybe one or two sips! It was the same brand as the rose and orange blossom liqueurs I got there before but the laughably small quantity was quite the turn off. {Please note: As I am incredibly lazy - and tired today - you will not find the appropriate accent marks on all the French names here.} At my beloved supermarket, Monoprix, I found most of the products shown. These flower jams from Albert Menes... Rose: and Violet: You'll find jars of flower confits all over France from various makers such as Fauchon; I choose this brand for its quaint homemade look and affordable price. Also from Albert Menes... Mustard with Herbs de Provence: Ok, what does mustard have to so with flowers? Herbs de Provence is an herbal blend, traditionally made with lavender. I've blogged about this one before, New Tree's Tranquility Bar with Lavender and Lime Blossom extract: This bar is still one of my favorites. Mamie Nova's Violet yogurt: This is a new flavor and was hard to find. It's very creamy and mild, not very yogurty at all. (French yogurt tends to be less sour than American yogurt anyway, but this was especially mild and rich.) She also makes a Rhubarb Rose flavor, which I did not try. Recettes & Sensations' Raspberry Violet yogurt: The sweet violet flavor went quite well with the raspberries in this mildly tangy yogurt. They make a Litchi Rose flavor, also good: Lorina's Violet-flavored Mineral Water (with gas): You may recognize the label - their French lemonades can be found at World Market and other gourmet shops in the U.S. At La Grande Epicerie (part of Le Bon Marche on Rue de Sevres), I found: Violet marshmallows from » Arnaud Soubeyran. {Sorry, no pic, I ate it before I had the chance to photograph it! Yum.} Leone's Violet Pastilles (another item I've blogged about before) in its pretty vintage wrapping: Dessert Innovations: little cookies, similar to macaroons (no filling) in rose and violet. This market (as well as many tourist shops and grocery stores) also had a large assortment of flowery hard candies like violet and red poppy. I'm not a big fan of hard candies so I didn't get any this time. I was shocked to discover Flavigny has recently changed their packaging. The new illustrations I don't even see on their website, » www.anisdeflavigny.com, which is just as well as I do not care for these new tins. Some things should never change, you know? I came across many varieties of flower-flavored syrups like rose, jasmine, violet and red poppy in grocery stores, tourist shops and even Durance (soaps and perfumes from Provence), over near the Place de la Madeleine. But with all the new liquid restrictions, I thought it best I limit my goods. Besides, I can just order some Monin syrup at home. (See links, right.) Les Ruchers du Roy make an abundance of different honeys from a myriad of flowers including this one of lavender: » Fouquet, an old candy shop since 1852, makes confits and candied petals. This little jar of candied lilacs is terribly exciting!: Miss Judy introduced me to » Laduree,when we were in Paris a couple of years ago. This window display is from their Bonaparte (Rive Gauche) location: The Saint-Honore Cake in Raspberry-Rose. This delicious cake is pastry, rose cream, raspberry and pink chantilly (whipped cream): Don't they have the loviest packaging? The macaroons are so good too. Here's Cassis (Currant)-Violet with a fruit filling, Orange Blossom with a gel filling and (my favorite) Rose with a cream filling: There are two other cakes, » "religieuse," one rose and one cassis-violet. Perhaps they are named that because they look like little churches? I didn't try these. Next time. Trivia: As I recall, Laduree was featured as a charming backdrop in the final episodes of Sex and the City. And finally, there's » Au Nom de la Rose. I stumbled upon this shop in the Latin Quarter. Rather, my nose did the stumbling, for the rose fragrance led me to its doors. Rose bouquets and gourmet sweets like white chocolate with candied rose petals. The lady recommended the drops. Upon initial inspection, I thought they are gummy but alas, hard candy. Still good, very intense rose flavor. I think I will use them to make a version of rose candy ice cream - similar to one of my favorites, peppermint stick ice cream, but with rose candy instead. Ok, perhaps some violet jam, butter, bread and a spot of tea for breakfast. Bon appetit!

*_________* Gosh.. one of the MOST BEAUTIFUL perfume bottle EVER! And the smell is LIKE violets :D I love it xD

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