Point Ephémère

Parisian graffiti, drinks and sometime music. A rather nice place on Canal Saint Martin.

Appetizer...

And I ate it. I hate fish but these sardines ( I know right?) were amazing and had a beautiful smoky flavor. I will do this again. . . 

Entrée

White radishes and saucisse with parsley butter.

Milia Verborem Romani

This was a great little adventure. It took place last week and was tons of fun. If you have never been you must must go. I did it in three days, but it can be done in more time or less time. It depends on how much walking you do and if you want to see the lay of the land, or are taxi-fied!
The last day was amazing. Two thirds of the way through the trip my proper camera died so the last photos were taken again on my whiteberry, hence the slight fuzz. But, that being said my absolute most favorite place in Rome is the Pantheon. Nothing in my humble opinion holds a candle to it. Yes, the Vatican is covered in Michaelangelos, and the spaces in between are filled with Raphaels, works by Bernini or is completely gilt. That is nice, but i am really most impressed by the Pantheon's oculus, the symmetry of the structure, or the sheer space it creates. So that was the first landmark of the day, after which it was over to the Trastevere area, which is one of my favorite areas of the city as well. It is a bit rough around the edges still, the buildings haven't been refinished completely, and there is quite an active culture and nightlife. The restaurants there were quite charming and good.
On the way back towards the center of the city, there was a great street which had one of the oddest buildings; the temple of S. Maria dedicated to the prayer for death and the dead, covered in skulls and hour glasses with wings from 1737.

Behold the pictures! I want to go to there, again.

Marché en plein air

to the internets

 I am going to attempt actually cooking something at this anti kitchen of mine .  I can't find ready made chicken stock so i found some organic bullion, but the directions say just add water.  How much should i add?I know there are teeth gnashing at the idea of me not actually making chicken stock, but here is the problem. I have no oven to bake/roast a chicken in. Hence the lack of bones.

Any ideas?