Eating Well

As I mentioned in a previous post, our local boulangerie in Trois-Rivières makes an excellent baguette. Here, the baguette is consistently good. The only stipulation is that you must clearly ask for a baguette that is 'bien cuite,' or well cooked, since some customers apparently like their baguette on the soft side (why, I haven't the foggiest). Today's baguette was absolutely marvelous, having been bought while still warm. It was the perfect color, the perfect crustiness, a triumph, I think.


Above, the triumphant baguette. Below, a detail.


Otherwise, we stopped by the market in Basse Terre. We haven't been there in a long time, and so also had to stop by Marcellia's stand to restock on rum. M. chose a red currant punch, which is, along with coconut punch, the traditional punch of the season. Technically, the red currant punch is not exactly a true punch since it is not a masceration of red current berries, but a mixture of red currant syrup plus rum. M. also picked up two bottles of shrub to send to family in France for Christmas. Shrub is rum infused with the peel of an orange (or tangerine, or clementine) plus a good amount of sugar. Beyond these two main components, other ingredients may be added according to personal tastes, vanilla and cinnamon being the most popular.


The more I dine in other people's homes, the more I realize that everybody 'makes' their own alcohol. Its not just people who are from Guadeloupe, or have Antillais roots, but even recent expats. M.'s got a little booklet of traditional creole recipes, including one for shrub. It sounds pretty delicious, and I've convinced him that we ought to try our hand at making our own.