Friday night was a work function (which I didn't have to cater), and on Saturday morning I rented a car and drove off in search of fabric and food.
Geneva is only a matter of 10 minutes away from France, but sometimes it is a world away in what you can and cannot find in supermarkets.
For example, brown sugar can't be found for love nor money in Geneva, but cross that wee border and there it is, in every supermarket. Golden syrup, smoked chicken and even Vegemite can be found on the other side of the air strip. (In one direction to get to France from Geneva you drive under the airplane landing strip)
The other grand difference is the cost of things, especially meat. Lamb can be found for about 6 euro a kilo, (about 9 Swiss francs) where in Geneva it is up to 40 francs a kilo! There are limits on how much you can bring across of course, but still, its a fair old difference eh?
Saturday evening I met with friends in a cafe for a burger and a chat. This was followed by a quiet drink (but we couldn't bear the bar for long because of the cigarette smoke... when oh when are the Swiss going to join the 21st century?) then on to a night club for a bit of dancing.
In the morning, one of my friends came over and we headed back over the border again to visit the Divonne markets. Churros, cheese, onions, tapenade all found irresistable.. some for me some for my friend.
Back home and into the kitchen to finish cooking 400 anzac biscuits (cookies for my US readers). All done by 7pm. (whew!)
Now what to have for dinner?
Time to cook up those lovely fresh French onions into French Onion Soup. Mmmmmm...
So as I type, the onions, which have been softened in butter are now caramelising. As soon as there is enough of the lovely golden edges for my taste, I will sprinkle flour onto it, to start a roux.
Once that has been cooked for a little while (vital to cook it or you end up with a grainy floury taste to your soup) I will add my beef stock. The roux soaks up the butter, preventing an oil slick on top of the soup and making it thick and rich. Once brought to the boil, I add a final splash of brandy and voila, ready to eat - a perfect Sunday evening dinner.
There is a slightly more exact recipe earlier in my foodblog if you want it. Oh, and the anzac biscuit recipe too!
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