Can anyone tell me the French equivalent of Alpha, Bravo, Charlie?
You know, the words we use, in English, to help other people understand us when we have to spell something out?
When we have to say: No, "D" as in David; not "T" as in Tom?
Can anyone tell me why I couldn't think of a single word, in French, that started with a "D"?
Or a "Q"?
Que? (French for 'What?")
Yes, that's right, my mind went blank trying to find a "Q" word.
For all of you helpful souls: NO, I really do not need to hear what that is a sign of!
Remember my new oven that was consigned to the fires of hell after only 3 uses?
I decided, in the interest of clarity, (and since mon mari needed plumbing supplies) to take my proof of purchase, guarantee and photos of the fire directly to Darty, where I bought the oven. They were most aghast, sympathetic and all of the other appropriate adjectives, and assured me they would repair it 'tout de suite'.
Until I gave them my address, that is.
Sorry, we don't service that area.
You'll have to bring the oven to us.
And then it will take 2 - 3 weeks... After we determine the problem.
We asked if we could pay a fee for the technician to come to us.
Non.
Words followed.
I didn't actually have to translate most of what mon mari said.... I think the look on his face and tone of voice expressed his, um, disappointment adequately.
True to French form (usually), the nice young man, while unwilling to budge an inch on official store policy, was more than willing to help us find a way around it.
He took my camera with the photos and disappeared into a back room.
A few minutes later, he was back.
Everyone agreed that the problem was (likely) the fan. He would order a replacement fan and, when it arrived, we would bring the ruined one to the store for an exchange. We (mon mari) would be allowed to install it (tighten 4 screws); undoubtedly after instructions and demonstrations by their technician.
This would take a week.
I was to call him with all of the product/serial/whatever/ numbers from the oven.
Immediately sensing a problem, I asked if I couldn't email the information.
Non.
I have no difficulty with numbers, although, apparently my pronunciation of cinq (5) and sept (7) is sometimes hard to distinguish. I'm aware of this and can be careful.
But, as is typical of me, I never gave a thought to the letters, assuming, as always, that I would have no problems.
And, as is also typical of me, as soon as there was a problem, all cognitive functions shut down.
So....
Instead of saying, confidently: "D" as in David, "Q" as in que, "R" as in Renoir I was saying things like "D", the letter after "C".
Non, A,B,C,"D"!
It took awhile, but we got it done... I think.
And, also true to French form (usually), he remained a nice young man to the bitter end.
Now we wait for the new fan to arrive.
In the meantime, I'm going to buy a new fire extinguisher.
One should normally have a fire extinguisher (by my standards) on hand for Spaghetti Amatriciana, but I'm a wimp and don't do hot foods (I have my reasons....)
After looking at some of the recipes Ben, of What's Cooking, has on his site, he may not let my mild version into the party. He's the host this week of Presto Pasta nights, started by Ruth, of Once Upon a Feast. Visit his blog on Friday for lots of Pasta ideas, hot or not.
Pasta alla Amatriciana
This is a classic Italian dish, with probably as many variations as there are Italian cooks. Mine comes from a combination of cook books blended with what I like. Make it as hot as you like.
fresh linguini or spaghetti, 8oz (250 gr)
4oz (120gr) lean bacon
1 small onion
2 cloves garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/3 cup (3oz, 130ml) red wine
15oz (450gr) plum tomatoes
1/4 - 1/2 tsp red pepper flakes, optional - I don't
1/4 cup (1oz, 30gr) Parmesan cheese plus more for sprinkling
Cook pasta according to package directions.
Chop onion and mince garlic. Drain tomatoes, reserving juice, and roughly chop. In a medium skillet sauté bacon until just starting to crisp. Remove and set aside. Drain all but 1 tbs fat from pan. Add onion and garlic and sauté until tender. Add chopped tomatoes with their juices and all remaining ingredients except Parmesan. Tear bacon into chunks and return to pan. Cover and simmer for 15 minutes.
To finish: Drain pasta and toss with Parmesan, then sauce and serve with remaining Parmesan on the side.
I'd normally bake some bread to go with this....
Sigh....
