Hello lovely peeps,
Have you all had a good week? Yes, we have too. More about that later, but first I would like to show you my postcard for today. It comes from France and brings a smile to my face as it features a yummy flan. The French call it a 'flaune'. (recipe at the end after the funnies).
The white clown, or clown blanc in French, is a sophisticated character, as opposed to the clumsy Auguste.The two types are also distinguished as the sad clown (blanc) and happy clown (Auguste).
The Auguste face base makeup color is a variation of pink, red, or tan rather than white. Features are exaggerated in size, and are typically red and black in color. The mouth is thickly outlined with white (called the muzzle) as are the eyes. Appropriate to the character, the Auguste can be dressed in either well-fitted garb or a costume that does not fit – oversize or too small, either is appropriate. Bold colors, large prints or patterns, and suspenders often characterize Auguste costumes.
The Auguste character-type is often an anarchist, a joker, or a fool. He is clever and has much lower status than the whiteface. Classically the whiteface character instructs the Auguste character to perform his bidding. The Auguste has a hard time performing a given task, which leads to funny situations. Sometimes the Auguste plays the role of an anarchist and purposefully has trouble following the whiteface's directions. Sometimes the Auguste is confused or is foolish and makes errors less deliberately. (Wikipedia)
That out of the way, I can tell you what my week was like:
That is it from me today. I hope you have had many smiles this week. If you have, please join me at Annie's at A Stitch In Time and at Virginia's at Rocking Your World Friday.
Recipe for the flan on the postcard (translated from French):
350 gr ricotta
1 tbsp flour
175 icing sugar
zest of one orange
- cover a mold with shortcrust pastry, then in a bowl, mix the eggs with the ricotta. Then mix in the flour, the sugar and the orange zest plus a pinch of salt. Pour the mix into the prepared baking tin and cook in a preheated oven (thermostat 475) until golden.