T H I S+W E E K

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Two Towns in Provence
by M.F.K. Fisher

Natural Opium
by Diane Johnson

The Snow Leopard
by Peter Matthiessen

Roughing It
by Mark Twain

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Hong Kong Farewell
By Simon Winchester

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Absurd in England
By Andrew Ross

>The Surreal Gourmet
Bananas for Bastille Day
By Bob Blumer

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LA S T+W E E K

Tuesday, July 1

American Byways
Summer festivals, great road books and other glories

A full list of all
Wanderlust articles

THE SURREAL GOURMET | The July Fourth, Canada Day and Hong Kong handover festivities may have fizzled out, but if you broaden your horizons, you'll find plenty of occasions to party on all summer long. Next up on the international fireworks circuit is Bastille Day, France's commemoration of the fall of the Bastille (a tower used to imprison political dissidents) on July 14, 1789.

To get the day off, you may need to provide your boss with valid proof of citizenship, or impress him or her with a flawless rendition of "La Vie en Rose." But according to international law, you are entitled to join the festivities on your own time if you have ever French kissed or had your hair in French braids. All you need is a bottle of French champagne and a cache of leftover noisemakers. You can also participate passively by eating French fries or French bread, or requesting French dressing with your salad. And if you want to start the day off with une certaine joie de vivre, whip up a revolutionary petit déjeuner of French toast. I've slipped a banana into the recipe; I hope it appeals to you. Bon appetite.

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BANANA FRENCH TOAST
(Serves 2)

Ingredients
4 oeufs (eggs from French chickens)
1/3 cup milk (any nationality will do)
1 teaspoon ground cinnamon (no sugar) or nutmeg (but not both)
4 slices of whole wheat, multi-grain or nut bread, sliced to the same thickness as conventional white bread
2 ripe bananas, 1 peeled and sliced into 1/4-inch slices; use the second, skin on, as a garnish
1 tablespoon butter
1/2 cup real maple syrup

1. Beat eggs, milk and half of the cinnamon or nutmeg in a shallow bowl.
2. Soak bread slices in egg mixture until completely soggy.
3. Take one slice of bread, cover with banana slices, and then cover with a second slice of bread (like a drippy banana sandwich).
4. In a sauté pan, over medium-high heat, melt butter.
5. Add "sandwich." Cover pan with lid. Cook until well browned on both sides and cooked throughout (approximately 4 minutes on the first side and 3 minutes on the second side).
6. Remove "sandwich" from pan and place on warmed serving plates. Remove pan from burner and immediately pour maple syrup into hot pan for 15 seconds.
7. Pour syrup over "sandwich."

Le Secret: The objective is to brown the outside nicely and cook the inside thoroughly without drying it out. Make an incision in the middle to test for doneness. If the outside is finished but the inside is still runny, reduce heat to medium-low and cover for a couple more minutes.
Adventure Club: Be like the French and have sex after breakfast. If sex is out of the question, try replacing bananas with slices of fresh peaches, apricots or other fruits.
Garnish: Place three 1/4-inch slices of banana, in its skin, side by side around the edge of the plate. Sprinkle remaining cinnamon or nutmeg.
Alternatives: In a pinch, even Wonder bread will do. Avoid pumpernickel and other heavy breads. You may substitute any other type of syrup for maple syrup.
Note: Syrup will bubble slightly in the pan. This is a good thing.
Music To Cook By: Edith Piaf "The Voice of the Sparrow" (a best of), Capitol Records
Wine: Mimosas: 1 part French Champagne and 2 parts freshly squeezed orange juice
July 8, 1997

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Illustration by Bob Blumer (a k a the Surreal Gourmet).
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The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.