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Bulletin De Février 2014

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Bulletin De Février 2014 BULLETIN DE FÉVRIER 2014 Hello, everyone! This newsletter is to inform you about Bonjour, tout le monde ! Ce bulletin veut vous signaler upcoming events in your Alliance Française and also to les prochains événements touchant la communauté present current events, music, books, recipes, and other francophone et vous intéresser aux événements topics that may be of interest to the Francophone d'actualité: musique, romans, recettes et autres sujets. community. We hope you find it enjoyable. Anyone who Nous espérons que vous le trouverez intéressant. Tous might like to submit an item for publication in the next ceux qui veulent soumettre quelque chose pour month’s newsletter should e-mail Dawn Patelke publication dans le prochain bulletin peuvent envoyer un ([email protected] ) or Sherry Johnson courriel (e-mail) à Dawn Patelke ([email protected] ) ([email protected] ) before the 20 th of the month ou à Sherry Johnson ([email protected] ) avant le preceding the next issue. We invite you to share your 20 du mois précédant la prochaine édition. Nous vous news with us! invitons à partager vos nouvelles ! Next AFK Meeting Prochaine réunion de l’AFK The February meeting of the AFK will be Saturday, Le prochain rendez-vous de l'’AFK aura lieu le samedi 8 February 8 th at 3 p.m. at Westminster Presbyterian février à 15h à Westminster Presbyterian Church, Church, 6500 S. Northshore Dr , Knoxville to celebrate 6500 S. Northshore Dr., Knoxville pour fêter la La Chandeleur Bring your crepe makers, crepe batter Chandeleur. Apportez votre crêpière, votre pâte à and your favorite fillings to share! We especially need crêpes et vos garnitures préférées à partager ! Nous folks who have crepe makers, or perhaps a hot plate avons particulièrement besoin de ceux qui ont une and crepe skillet to bring them.That way we could have crêpière, une plaque chauffante, ou bien une poële à several areas to prepare the crepes. (Please write Dawn crêpes. Ainsi ont pourra avoir plusieurs zones de at [email protected] if you have any of these and would préparation des crêpes. (envoyez SVP un courriel à be willing to help). Dawn à [email protected] si vous comptez apporter un de ces ustensiles). The entrance, near the west parking lot, is marked. The meeting room is next to a small kitchen. L'entrée, côté ouest du parking, est indiquée. La salle de réunion est à côté d'une petite cuisine. Here is an easy crepe batter recipe from Sherry: Voici une recette facile pour la pâte à crêpes de Sherry : For about 8-10 crepes. Pour à eu près 8-10 crêpes. 2 cups flour a pinch of salt 2 tasses de farine 2 eggs une pincée de sel 2 ½ cups milk 2 oeufs 1 T butter, melted 2 tasses 1/2 de lait Sunflower oil for the crepe pan 1 cuillerée à soupe de beurre fondu Huile de tournesol pour la poêle Mix together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Mélanger la farine, le sucre et le sel et réserver. Dans Beat in flour mixture until smooth; stir in melted butter. un grand bol, battre les œufs et le lait avec un batteur Let rest for 60 minutes. électrique. Battre le mélange de farine jusqu'à consistance lisse, puis incorporer le beurre fondu. Laisser reposer 60 minutes. Immersion Meals Les tables françaises Would you like to enjoy a meal and improve your French Voulez-vous déjeuner à la française et améliorer votre conversational language skills with others who hope to do français tout en faisant connaissance d'autres the same? Our next immersion meal will take place on personnes qui veulent en faire autant ? La prochaine Friday February 28 at noon, at the Orangery, 5412 table française aura lieu le vendredi 28 février, à Kingston Pike , http://orangeryknoxville.com . If you midi, à l’Orangery, 5412 Kingston Pike , would like to join us, please send an e-mail to Sherry at http://orangeryknoxville.com . Si vous voulez y assister, ([email protected] ) or Dawn at ([email protected] ) envoyez un courriel à Sherry ([email protected] ) ou for a reservation. à Dawn ([email protected] ) qui fera les réservations. Membership Renouvellement d'adhésion à l'AFK AFK DUES FOR 2014 COTISATION AFK POUR 2014 A note from our Treasurer, Jim Valkenaar : Une note de notre trésorier, Jim Valkenaar : AFK dues are due at the end of one year for the next. Les cotisations AFK couvrent une année de date à date. We have added a new feature to the website this year so Nous avons ajouté une nouvelle fonctionnalité sur le that you can verify your information and pay your website cette année afin que vous puissiez vérifier vos membership online! You don’t need to fill out and mail informations et payer votre adhésion en ligne ! Vous your application, SAVE TIME, REGISTER ONLINE!!! n'avez pas besoin de remplir et de poster votre demande. GAGNEZ DU TEMPS, INSCRIVEZ-VOUS On the website, under the “Membership” tab, you will ON LINE ! find two options for registering for membership: Sur le website de l'AFK, sous la rubrique «Adhésion», 1. There is a link to the pay site which will walk you vous trouverez deux options : through the process to submit your information and pay your dues … OR 1. Instructions pour le paiement on-line …OU BIEN 2. There is a link to the application form pdf; please print 2. Une fiche d’adhésion en format pdf; imprimez-la, it, complete it with up-to-date information and mail it to remplissez-la et envoyez-la à Dawn Patelke AVEC Dawn Patelke WITH YOUR CHECK. VOTRE CHÈQUE. Thank you for your support of the AFK. Nous vous remercions de votre soutien à l’AFK. Avanti Savoia Avanti Savoia Avanti Savoia, a gourmet food supplier Avanti Savoia , épicerie fine et école de cuisine située and cooking school in Halls, will offer a à Halls, organise une session le mardi 25 février, class on Tuesday, February 25, entitled intitulée Les Délices de Bourgogne, avec des plats de Delices de Bourgogne , featuring Bourgogne. Il s'agit d'une démonstration avec dishes from Burgundy. This is a participation, concernant les plats suivants: demonstration class with some Gougères: petits amuse-gueule de pâte à choux avec participation, featuring the following dishes: du fromage de gruyère. Gougeres – small baked appetizers of choux paste with Crudités extraordinaires à la vinaigrette de Dijon: bel gruyere cheese. arrangement des meilleurs légumes frais du marché - Crudités extraordinaire avec vinaigrette de la Dijon – a crus et/ou légèrement blanchis, servi avec vinaigrette beautiful arrangement of the best and freshest onctueuse à la moutarde de Dijon. vegetables on the market – both raw and slightly Coq au vin rouge: classique préparé au vin rouge, servi blanched served with Dijon Mustard creamy vinaigrette. avec des pâtes Pappardelle. Coq au vin rouge – the classic made with red wine, Crême brulée au Grand Marnier: … pas tout à fait de served with Pappardelle pasta. Bourgogne, recette appréciée en France dès avant le Crème brulée à la Grand Marnier – although not 17ème siècle. necessarily Burgundian, it has been enjoyed in France Heures: de 18:30 à 20:30. Coût: 50 $ from at least the 1600’s. Pour plus d'info: www.avantisavoia.com Time: 6:30-8:30pm. Cost: $50 More info at www.avantisavoia.com Book Review Critique Littéraire Sherry Johnson received this book for Christmas and is Sherry Johnson a reçu ce livre pour Noël et elle l’a aimé. enjoying reading it. Provence 1970 – Luke Barr Provence 1970 – Luke Barr Pendant plusieurs semaines During several weeks in December 1970, Julia Child en décembre 1970, Julia Child and her husband Paul welcomed to their home in the et son mari Paul ont accueilli South of France three of America’s leading culinary dans leur maison du sud de la figures - James Beard, Mary Frances Fisher, also known France trois maîtres reconnus as M.F.K. Fisher, and Richard Olney. They cooked, ate, de la cuisine américaine. talked and argued, about the future of gastronomy in James Beard, Mary Frances America, the meaning of taste, and the limits of snobbery. Fisher, alias “M.F.K. Fisher”, et Richard Olney. Ils ont The conversations among this group were chronicled by cuisiné, dégusté, et discuté de l'avenir de la gastronomie M.F.K. Fisher in her personal journals and letters—some en Amérique, du sens du goût, et des limites du of which were later discovered by Luke Barr, her great- snobisme. Les conversations de ce groupe ont été nephew, an author and journalist,. Barr captures this notées par M.F.K Fisher, dans son journal intime et dans seminal season, complete with gossip, drama, and ses lettres - dont certaines ont été découvertes par Luke contemporary relevance, and its influence on the way we Barr, son petit neveu, auteur et journaliste. Barr décrit eat today. cette période fertile, épicée de ragots, de petits drames, avec références à l'actualité. Il parle de son influence sur http://www.goodreads.com/book/show/17737022- la façon dont nous consommons aujourd'hui. provence-1970 http://frenchmorning.com/provence-1970-table-julia-child/ Internet sites of interest Liens internet intéressants Jean-Pierre Granju recommends this interesting video on Jean-Pierre Granju recommande cette vidéo the history of the Cherbourg Harbor: intéressante sur l'histoire de la rade de Cherbourg. The Cherbourg Harbour, La rade de Cherbourg, la a huge manmade plus grande rade artificielle structure, was begun in du monde, a été 1783 by Louis XVI.
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