21 Jul2015

P1010319 (1)

Jet lag is a bummer. But it can have a silver lining — you can add meals at the oddest time of the day or night and have a perfectly good excuse to indulge… Here’s one of my nearly instant midnight snacks in our little rented Parisian flat (finding this kind of food at midnight in a snazzy hotel is a little harder to do). Take out three bags of different types of pre-washed salad greens from the fridge and pile some onto a plate. Add some sliced golden apples for flavor and texture. Dress with some bottled Maille Vinaigrette. Yup, bottled grocery purchased salad dressing. I don’t often buy salad dressing, but this is one of the best I have ever purchased. I liked it so much (good red wine vinegar, obviously some maille mustard and just the right balance of salt and other seasonings), I wanted to bring a few dozen bottles of salad dressing home!

A few slices of bread, some slices of jambon or ham and a shmear of brie (or was it camembert?) and I was one happy camper. It’s hard to go back to sleep right after this midnight snack, but at least there’s no risk of getting hungry before a proper breakfast.

 

COMMENTS:

  1. ami says:

    I believe camembert is more yellowish than brie and also more gooey.

    Jul 21, 2015 | 9:39 am

     
  2. shiko-chan says:

    Oh boy. I’d think the fun of eating that in the dead of night all by oneself would just add to the deliciousness!

    Do you think the airlines would let you bring the vinaigrette home in your (checked-in) luggage? I’ve been able to bring home (plastic-)bottled water and (glass-)bottled soju that way, so just curious :) Incidentally, I wonder if the bottle of that vinaigrette is pretty the way French jam jars are pretty. :)

    Jul 22, 2015 | 10:13 am

     
  3. Marketman says:

    shiko-chan, you could definitely bring this in your luggage, that’s if you want to risk a leak should it occur, and dress all your clothes with oil and vinegar. :) The Maille bottle was pretty basic, but overall, the packaging in France is stunning…

    Jul 22, 2015 | 1:23 pm

     
  4. Betchay says:

    @ Shiko-chan: Recently I brought home a (glass)bottled pumpkin oil wrapped in bubble wrap, placed inside a resealable plastic bag then rolled lumpia style with a thick shirt inside our checked- in luggage. No breakage or leak. :) it survived the almost 16 hour flight!

    Jul 22, 2015 | 5:02 pm

     
  5. denise says:

    @shiko-chan…to add to Betchay’s suggestion, before wrapping in bubble wrap, put tape on the bottle lid, then wrap in cling/saran wrap :)

    Jul 22, 2015 | 10:04 pm

     
  6. shiko-chan says:

    Thanks for all the great suggestions everyone! Filing them away for future reference ;)

    Jul 23, 2015 | 12:37 pm

     
  7. millet says:

    nothing better to remind you that you’re in paris!

    Jul 24, 2015 | 7:44 am

     
  8. EJ says:

    Joyce Aragon’s dulong and Claude Tayag’s or Milky Way’s taba ng talangka are worth the risk of ”smuggling” them into the Netherlands. In addition to placing them in bubble wrap a la Betchay and taping them around the lid a la Denise, I then put the bottles inside a plastic bag and knot the bag securely – and then in yet another plastic bag securely knotted. Has worked so far, fingers crossed.

    Jul 27, 2015 | 2:40 am

     

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