Saturday, March 09, 2013
Two Paris Hotels — Six Word Saturday —
Each is within walking distance of the Eiffel Tower. We've had the bottom one two times, the top one only once.
But that one time was on April 15 of last year, the date of the Paris Marathon.
Our room then was at a premium because of the race and because the lower floors had to look out at the walls of the building.
I'd rather be watching those chimneys, the sky, and the buildings in the distance than lower facing walls of a building. Rooms looking at the Eiffel Tower on the 5th and 6th floors were more still. Ours was on the 6th facing the other direction..
But we didn't spend much of our time in the room that weekend.
The street here in the bottom picture is rue Cler. Our hotel would be on the left, with the yellow sign. Both stays our rooms were looking down on the street.
During the day the fruit, seafood, pastries, and groceries were available market style with the store fronts open and extending out on the street.
In the evenings other vendors appeared along with the little sidewalk cafes, etc. Our favorite was the crepe maker right below our hotel. The hotel on this street we like is The Grand Hotel Leveque Paris at 29 rue Cler (link).
At right is the street out front of the April 2912 hotel. the Hôtel de Londres Eiffel at 1 Rue Augereau (map). Nothing wrong with it, it just isn't on a fun pedestrian street.
But down this street you can get Paris' best hot dog (I ate one while walking the street to the river). It will be on an open faced, two nice sausage links sliced down the middle, covered with melted cheese of your choice. Sorry, I was so busy eating I forgot to take a picture. Next time, okay?
Rick Steves in his travel guides recommends both of the hotels. The Londres is a tad bit closer to the Eiffel, perhaps five minutes if one walks slowly. Not a problem. (Paris Hotels - Rick Steves)
Our daughter, Karen, ran the Paris Marathon last year and they like the upper hotel because it has one room for four, them and the two kids. Karen did finish the 2012 marathon (link). She is not in training this year so we won't be afforded the luxury and pleasure of cheering her on as we often did.
Have a terrific day. :)
I like the view and the street fruit and veggie vendors!
Here's the recipe for the bread.
before beginning-be sure you have a large plastic container to store dough in the refrigerator-I use a 20 qt with lid bought at the grocery store you will also need a baking stone, a roasting pan and a rimless cookie sheet or pizza peel
this dough keeps for up to 14 days in the fridge-I have never had an issue using it up as it makes only 4 loaves...enjoy!
Basic Master Boule Recipe:
3 cups warm not hot water about 100 degrees
1 1/2 T granulated yeast (1 1/2 packages if you dont buy a jar)
1 1/2 T kosher salt or coarse salt
6 1/2 unsifted,unbleached all purpose flour-measure with scooping and leveling off with knife. Very important to do the measuring that way.
cornmeal for pizza peel or rimless cookie sheet
1 cup HOT water for broiler pan
Measure water and put into big mixing bowl (5 qt bowl) add salt and yeast-not necessary to completely dissolve.
Measure out flour in another big bowl separately. Add all at once and mix with wooden spoon until completely mixed-no dry flour showing-you can finish mixing by wetting your hands a bit in water and using your ands to finish mixing. DO NOT KNEAD
You are done when there are no dry flour patches showing. Just a few minutes does it. Takes longer to measure the flour than to mix it.
If it is hard to get it all mixed up wet your hands a bit with water to finish mixing.
Dump sticky mess into your big plastic container with lid not quite firmly on. Leave for 3 hours or so til doubled and put into the fridge. Leave for at least 3 hours to chill.
After 3 hours you can grab a grapefruit size of dough and quickly put on cookie sheet coated with a bit of flour and cornmeal. shape into a ball by rotating ball of dough in your hands gently pulling top to bottom and making a nice ball- dont worry about how the bottom looks. Let sit on cookie sheet for 20 minutes. After 20 minutes turn on oven to 450F degrees. Put baking stone on rack in middle and broiler pan on rack below. Preheat for 20 minutes.
Then make some slashes on the shaped loaf with a bit of sea salt sprinkled oon top and place dough onto hot baking stone and pour 1 cup of HOT water into broiler pan. Close door and bake for 25-30 minutes or so-til nice and toasty brown on top AND bottom. It's ok if top gets a bit dark.
Take out-cool on rack and enjoy. Lots of fun! Buy the book! Kathe
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