France attracts thousands of visitors every day, it is well known for its beauty, culture and Marie-Antoinette. A few days ago I asked you to tell me what you would like to know about living in France. The response was overwhelming.
1) What are some of the differences living in France compared to the USA?
The eggs are brown. The milk comes in one liter containers, and is processed by sterilization in a way that you can stock it outside the refrigerator until it is opened. The butter does not come in cubes, rather in one large block. Baguettes are preferred to sliced bread.
In France there is no such thing as TG Maxx or Cosco. Most shops are closed on Sunday.
Self service soda machines are hard to find, and a small soda in the USA is a large in France. If you like ice cubes, or your drinks ice cold… France will disappoint you.
Finding a restaurant open for lunch after two in the afternoon is rare, you will have to wait until they open around eight for dinner. Or eat at McDonald's.
With this said it is good to know that Paris is in France, but France is not Paris.
2) What is school like in France?
That is a subject that could take all day and then some to answer. In a nutshell, school starts when a child is three. Kindergarten when a child is five, and it continues until they have their Baccalaureate (if all goes well) at eighteen.
The first day Chelsea went to school she was five. I did not start her at the customary age of three. The teacher with a deadpan face met me at the door to the classroom. The room had small desk, a large table, and a chalk board. There wasn't anything inviting about it. I introduced myself to the deadpan-faced teacher who didn't crack a smile, instead she nodded and pointed for Chelsea to go inside. I knew right then and there that the French school system and I were going to butt heads.
In another nutshell, the French school system is good if you are not a slow learner, late bloomer or have a learning disability. It is strict and tough with long hours. I would have failed drastically in this system. On a sweeter note—–
3) May I have your fig jam recipe? You sure can:
Fig Jam recipe
3 pounds of purple figs
2 1/2 pounds of sugar
3/4 of a cup of grilled sliced almonds
A few drops of vanilla
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Wash the figs,
Cut them in fourths and then in fourths again.
In a large heavy pan pour the five pounds of sugar over the figs.
Cover the pot with a lid.
Let the sugar soak, melt into the figs. It is best to let it set for 24 hours. Do not put it in the frig.
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When the sugar has naturally melted into the figs, take the lid off and put the pot on stove. Turn the heat to medium high. Bring it to a steady boil. Stir often. Then turn the heat to low and stir until the jam thickens. When not stirring put the lid on the pot.
When the figs start to jam, add the vanilla and the almonds.
The jam is ready to put into the sterilized jars when it ripples off the spoon's edge.
Ladle the HOT jam into the sterilized jars. Tighten the sterilized lids on to the jars immediately, then place them upside down on a wooden counter. Leave them set overnight.
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