Tag

french

Browsing

The french airport passport challenge (Pt 1)

I’m about to be very dramatic. It can’t be helped really, as I found out the hard way that having a Caribbean passport in some countries, doesn’t give you a leg up at customs.

This stage-play unfolded as I made my way from Barbados to England. New country, new life, new terrifying experiences.

Okay, let me back up and bring you up to speed. In late March I decided to quit procrastinating about moving to jolly old England, and just do it. What resulted was a flurry of activity, saving and absolute madness – but sure enough I was on a plane to Martinique by August. I can almost hear you ask – Martinique? Thought you said England? That brings me to part two of this backstory.

I’m a lover of deals and in this case, all I had to do for a cheaper fare was find my butt in two other airports before ever setting eyes on balls of fluff – sheep – from above the British countryside. Caught up? Okay, moving on.

After nearly missing my connecting flight in Martinique, as Air Antilles was late, I enjoyed a welcome respite on my XL Airways flight to France. So innocent then, I believed transitioning from flight to customs would be a breeze.

Wrong.

In the past while I’ve travelled on my British passport, I’ve never had any problems and gave no thought that it could be different on the Barbadian blue.

After heading into the security check line for what would be my first challenge, I took my passport out and shuffled on until it was my turn.

The officer took a long, puzzled look at my Barbadian passport, then me, before inquiring about my business in France. I chirpily explained I wasn’t staying and would be leaving in a few hours. He continued to stare at the passport, before asking me where Barbados was, and wondering aloud if I would need a visa to continue. Nonetheless, I managed to pass the inquisition and was promptly off to baggage claim.

Note, I had one piece of carryon luggage and my handbag . . . that’s it. As I approached baggage, I saw people flashing passports and rolling on through. From the looks of it most were British or European (EU) and I figured it’d be the same for me, so I flashed mine like I was on a cop show.

Denied.

This massive officer stopped me in my tracks and carted me over for a more intense check. To be fair, the guy who unpacked everything was pretty nice, even with the added difficulty of the language barrier, since I did not speak French nor did he speak English.

He did a thorough check and all was well, until he came to my makeup brushes. The moment he took them out I knew I’d have another problem. Following a discussion – in French – with his colleague, he went over to the X-ray machine to check my brushes one by one. So I’m standing there, praying to the makeup gods that the manufacturers didn’t have any suspicious-looking substances in the handles for better balance or whatever. I look serene as ever, while in my head I’m like – it’s okay, YOU’RE OKAY!  and explosions of fear are detonating within my stomach.

He didn’t find anything, and after making a bad joke that he didn’t understand, I hurriedly repacked and trotted off – finally -into the main airport area where I almost ended up being lost in translation.

Part 2: Nosey sniffer dogs, men with guns, and you just might have to stay in France.

 

 

 

Recipe: holiday-themed maple creme brûlée

As Christmas is slowly sneaking up, it’s time to start thinking about your holiday menu. Or maybe you need some ideas for when you will be entertaining guests? Maple creme brûlée is a perfect example of a French-Canadian inspired dessert for the holiday season. It’s simple, creamy, delicious — and a little more impressive than the typical sugar cookie.

Ingredients:

  • 2 cups heavy cream ( or whipping cream )
  • 1/2 cup Canadian Pure Maple Syrup
  • 1 tsp maple sugar or granulated sugar
  • 1 egg
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 3 tsp Demerara sugar ( for topping )

Directions:

  1. Preheat oven to 325 degrees.
  2. In a medium saucepan, scald the cream until small bubbles start to form. Then remove from heat.
  3. In a mixing bowl, whisk the eggs, vanilla extract, maple sugar and maple syrup. Blend well.
  4. Slowly pour the egg mixture into the hot cream and stir until smooth and of a uniform colour.
  5. Fill your baking dish or individual ramekins with the custard mixture, but only halfway.
  6. Bake for 40 minutes.
  7. Once done, leave the custards to cool for about 40 minutes or refrigerate for 2 hours.

To Brûlée:

  • Preheat the broiler, or prepare your brûlée torch.
  • Place the custard dish on a baking sheet and evenly sprinkle the Demerara sugar on top of the custard.
  • Once sugar is even this means caramelization will be equal and ensure a crunchy top layer all around.
  • Broil /torch until light brown.

Hope you will enjoy cracking into this delicious treat. Let us know in the comments.