I had the opportunity to do some hot air ballooning recently. A wonderful experience and one I’ll definitely want to repeat, especially in the Alps. We took off from the chateau de Fontainebleau and landed an hour later somewhere southwest from there, where we were treated to champagne by candlelight. In the spirit of ending our flight with une coupe, I made a cake au fromage de chévre, avec olives et tomates. For when the knees get jittery after une coupe on an empty stomach!
…cake au fromage de chèvre avec tomates et olives…
If you’re interested in seeing two sketches of this flight, you can go to Aricantapestry.
…bonjour!…
…anchoring…
…stretching out the toile…
…let in some air…
…propane gas…
…80 days to go…
…into the sunset…
…selfportrait…
…smooth…
…handsome crew…
…au revoir!…
Myfrenchkitchen 
