(Day 17, Grenoble)
I know this has been quite a bit of writing for me recently, but I needed to update everyone on this new/old/ridiculously cool technology France has got a hold of. Tonight's meal was cold cuts, pretty much of different types of ham and potatoes with cheese. But this wasn't any normal potatoes and cheese us Irish folk have lived by for centuries. This was potatoes with fondue cheese. This post is mostly a notice for all of us with fondue pots as part of our kitchen ensemble. WE'VE BEEN DOING IT WRONG! I walked into the kitchen chez Mondin and there was this magical contraption. It was like a round of cheese that was being melted by this heat lamp but it was attached to something. I obviously am having difficulties explaining it, but it was the coolest thing ever. Fresh fondue, well, as fresh as cheese can get at least. (And then there was strawberry yogurt for dessert.)
This has been an update from your friend across the pond. Ciao.
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