For a med check so that I can finally be officially allowed in France. Haha. So much bureacracy. That really should be a stereotype, because of all the things about being in France, that’s definitly the most true of them all. So many things to sign. SO MANY. I miss America where you can do the ol’ one-and-done sign away, yes I read this/I recognize that I’m throwing away my right to say that I did NOT in fact read it. It’s just so much easier than signing each page for essentially the exact same effect.
ANYWAY, this all resulted in a mandatory med check at the immigration office. Was it reminiscent of Ellis Island in New York? Actually, now that I think about it yes, yes it was. Haha. Because basically you go in, get an X-Ray of your chest to check for Tuberculosis (and in some cases get diagnosed with Scoliosis? Surprise!), make sure you’re not dying (yep, colds are okay), and that you are up to date on Tetanus shots (apparently they don’t care about the other ones? Why? No idea.).
I thought we were going to have to do the whole physical thing, which is fine, but I’d rather get mostly naked with a doctor whose reputation I can vouch for than some rando french man/woman. No offense to them, they were really nice.
ANYWAY, on the way back to the metro to get to the train station to get to Aix (Marseille has a metro! Who knew? Obviously not me), we found one of the seven wonders of the world. Well. The seven wonders of things from my American childhood I never hoped to find in France: candy apples.
Not only that, but I have been really wanting just some good ol’ country-style home-grown cooking. Proabably because I’m sick haah. The fact that I can’t bake anything contributes as well haha. SO I looked up how to make Stove-Top Biscuits.
For those of you intersted. Here is the recipe:
2 Cups Flour
4 tsp Baking Powder
1 tsp Salt
1/4 cup Butter or Margarine (or if you really have to, you could theoretically use a neutral oil)
1 Cup Milk
Butter to fry/whatever you’re doing to the dough in
Combine the dry ingredients and then cut/pastry mash in the butter. It should get crumbly and have pea-sizedish clumps of buttery-flour stuff. Then add in the milk. Heat up a pan on somewhere around medium heat (mine was medium-high and cooked too fast, but the janky stove-top’s medium-low heat was really too low, so medium I have decided would be ideal). Add in enough butter to get a good layer in there. Take small balls of dough and smash them down into the pan so that they are pretty thin. They pop up, so don’t worry about that, you just want them to be cooked all the way through. As far as how long. Ha. Do your best. They’re a lot like pancakes except they’ll probably get a little darker.