Paris has, in my judgement, the meanest taxi drivers of any place I've been. Rude and crafty. I have been in more than one dust up with these men I can tell you that. They can charge what they want, but I don't have to pay it, especially when the taxi had not moved one inch and six euros magically appeared on the meter! I got out of the taxi instantly and said I would not pay it. We had not gone any place and already it was costly. It seems they charge from the point where THEY are at the time of the reservation to my location, PLUS from my locations to where I want to go. It is insane. Also when they found that I was from America AND a woman some were out- right augmentative and hostile especially the Middle Easterners. Many would turn the radio high as it would go to some sort of ranting and raving with America mentioned more than once. Talk about an unpleasant journey. (Most of the taxi drivers in Paris seem to be from the Middle East.) I have felt threatened on several occasions so when I could I took the bus or the metro. Finally, it got so bad I booked a driver I knew well for all the shows, meetings, and events. Now the Uber drivers are giving the taxi drivers a run for their money and the taxi drivers are stomping their feet upsetting cars and blocking the already crowded roads and streets of Paris. Traffic is at a stand still. I hope the Ubers win out. I am cheering for them. Actually, I am sure there is enough business for both sides, but any excuse to call a strike is the mantra in Paris.
I was lucky enough to wake up at 4:30 this Saturday morning because I am cooking for a friend's daughter's wedding. Already I have the pulled pork going; the meatballs simmering, the bean and kielbasa burbling, and the hams in the oven. (Lot of pork on this menu it seems.) I am about to attack the tomato salad using my favorite Wild Wonders tomatoes with an anti pasta flourish. Next it is the coleslaw for the pulled pork and then another salad. I have loads of breads and rolls and Beth and Alyssa are the deliverers and organizers, for to tell you the truth these people have never run a wedding reception in their lives and are a bit crazy about now trying to do it all themselves. Yesterday they came over to cut hydrangeas and Casablanca lilies for the tables and decorations. We wish them the best of luck and a long life of happiness. (Now on to the preparations for the 4th.)
But first oven cleaning tips from Judy at Mennonite Girls Can Cook (blog)...thank you for this great tip.
"Who likes cleaning the oven? Not me. I have double ovens...which are self-cleaning (LOL) though I only use that function very occasionally. A non-stick liner is the perfect solution for keeping the 'floor' of the oven clean. Made of heavy-duty non-stick coated fabric...even the most stubborn cooked-on spills simply wipe off or rinse away. They last for many years (I've had mine for well over five years)...withstand high temp's and are easy to remove for cleaning. The liners are available at kitchen shops and on-line...and can be trimmed to fit most sized ovens. It works for me! (This liner cannot be placed on the floor of ovens where the heating element is hidden in the base. It should then be laid on the bottom rack.)
As for the racks, I'll share my easy 'no scrub' method for getting them shiny and looking new again. I remove them before the self-cleaning cycle since it discolours them.
- Put the racks in a large black garbage bag...outdoors.
- Spray them well with oven cleaner.
- Tie the bag shut tightly.
- Leave overnight (at least 12 hours).
- Hose them down.
- Wipe clean.
