The Pleasure Principle
Even when Paris is bad, it’s never that bad. I noticed that even on my lowest days—when I feel like staying here has been a big mistake, that my life is one big joke and a series of unfortunate events—something keeps me going. Something unique to Paris.
For a long time, it was difficult for me to articulate what that ‘Paris factor’ was. It isn’t necessarily satisfaction or joy—both feel too simple and overdone—it was deeper. It influences my feeling of satisfaction and heightens my joy—it’s pleasure.
Pleasure is an art form and way of life that the French have perfected and I have wholeheartedly adopted. I find that the French, the Parisians, seek out and expect life’s simple pleasures in everything that they do. Whether it’s a meal, wine, clothes, or a lover it should donner envie meaning it should give one desire to partake in whatever activity, or thing, that is placed in front of them.
Initially, accepting and expecting pleasure as my human right was difficult because I was sure that sitting at a café for hours nursing one cup of coffee wouldn’t make me feel good. I needed to be busy, active, completing or removing long overdue items from my to-do list.
That didn’t last very long.
Now, I’m a proud pleasure hedonist. I enjoy my alone time. I indulge in food that sends tingles down my spine and makes my taste buds dance. I only give potential lovers a fraction of attention if I know that whatever they’re offering comes with care and attention. I am embracing my body and curves in ways that I never have before.
I’ve learned that pleasure doesn’t have to have a sexual connotation. Pleasure is being grateful for life and enjoying it! Pleasure is taking care of yourself—mind, body, soul...and stomach.
The Pleasure Principle
Scallop Macaroni and Cheese
This recipe is for more than one person, I made a lot and had leftovers for a week. I can’t even imagine trying to make just 1 serving size.
Ingredients
250 grams of scallops
500 grams of elbow macaroni pasta
1 cup of butter
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
½ teaspoon of nutmeg
½ teaspoon of paprika
½ teaspoon of garlic powder
1 ½ cups whole milk
1 cup of shredded gruyere
1 cup of shredded comte
1 cup of shredded emmental
1 cup of bread crumbs
Preparation
Cook macaroni to al dente and put it to the side
Heat ¼ cup of butter in a saucepan, when hot add the scallops
Cook the scallops two minutes on each side then put to the side, they will finish cooking in the oven
To make the roux
Melt ½ cup of butter in a saucepan
Whisk in the flour
Whisk in the salt, pepper, nutmeg, paprika and garlic powder
Continue stirring for 3-4 minutes until the roux becomes a bit darker in color
Slowly stir in the milk until mixture is thick and creamy, this will take a few more minutes of stirring
Once thick and creamy, add cheeses
Allow the cheese to melt and turn off the heat, voila you have your cheese sauce
To assemble the macaroni and cheese
Pour cheese sauce over macaroni, you want the cheese sauce to cover all of the macaroni
Roughly chop the scallops and add to the cheese sauce and macaroni
Transfer to a baking dish
Mix butter and bread crumbs and sprinkle across the top of the scallop macaroni and cheese mixture
Bake at 350 degrees for 20 minutes
Garnish with fresh herbs of your choice
Champagne lavender cocktail
Recipe adapted from Martha Stewart
Ingredients
1/2 cup sugar
1 tablespoon dried lavender
4 bottles (750 mL) dry Champagne, chilled
Fresh lavender sprigs, for garnish
Preparation
Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar.
Stir in dried lavender
Remove from heat and let cool completely
Strain out lavender
Refrigerate syrup until ready to serve (you can keep it in the refrigerator or up to one month)
When ready to serve, pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute.
Garnish each with a lavender sprig.