Butter and Crossiants

My mom spent 30 minutes trying to explain why cereal, eggs, and waffles weren't allowed for breakfast in Paris.

Kids, please respect the breakfast tradition in France or we will be put out!! The French believe in eating bread for breakfast.

So will we have a big dinner, my brother asked? Yes and possibly Mcdonalds.

Mcdonald's, in Paris, that's weird.

The waiter walks by and smiles.

Yes, we have a brand new freshly built McDonalds down the street from here.

Oh great!!

Pass the bowl of croissants, jelly and butter mom. Here, take a grape and banana,that will curb your appetite till lunch. The French don't believe in eating a big breakfast.

They don't? So can I eat more than one croissant mom?

Yes but please let me cut it up first.

Now here you go eat up and have some manners please.

The summer of 1989 was a very memorable summer.

That year me and my family were stationed in Bamberg, West Germany. My mother was an E-4 in the Army. Germany was beautiful and filled with beautiful green grasses, and castles. Besides that,Germany had great food.

During our visits to downtown Nuremberg in the summertime, we attended tons of German festivals throughout the summer. The events were usually filled with great bratwursts and mustards, pomme frites with ketchup, schnitzels, cordon bleu, fresh green salads and big glass mugs filled with sodas and famous beers. Besides cotton candy the festivals had several gummy bear stores locations. My favorite gummy bears were peach,cherry, strawberry,sour strips, and coca cola gummy bears by Haribo.

My family and I usually enjoy visiting german festivals all summer long. But during the summer of 1990, we decided to go to Paris, France for some fun.

After me and my family's breakfast disputes about croissant eating all morning, we decided to hit Paris streets for some fun. The streets were narrow, and slightly rough with big square stones.. As we walked by, French people on mopeds rode by.

Mom why is there so much trash on the streets, this is not like Germany at all. I don't know, I believe picking up trash off the streets is a job in Paris.

Ooooh

Wow, well maybe we should help mom.

No, we will leave that up to the workers.

Now come on.

Once we entered the Eiffel Tower we were escorted to the elevator. Wow mom, it's beautiful, there are so many lights and stores in this triangle. It's a humongous triangle.

No baby, it's called the Eiffel Tower, a famous monument in Paris.

Oh wow, this is beautiful.

When the elevator opened a beautiful host was waiting for us. She smiled and held my hand as we walked through the beautiful restaurant. Beautiful wine paintings, along with pure white and gold table cloths and oil lamps filled the dining room. When we were seated, hors d'oeuvre were brought to our table and introduced as escargots and snails. Oh no mom, that's a big bug. No, that is a snail.

I want to try it said my lil brother Frank.

My mom hands my brother a desert dish, she places the fork inside of the bowl and places a snail on his plate. Dip it in this bowl Frank, in this creamy sauce. Now take a bite. Umm mom it's good, said my brother. Yucky I said. How about some clam chowder soup and bread? No more bread mom, no more, Ok. How about chicken nuggets? No, how about I get you and your brothers some baked chicken and macaroni. Yes and dessert too, I said. Sure after you eat your salad.

Over the years I have attended several German festivals in the United States. Besides attending festivals I have continuously prepared my favorite german dish from home Cordon Bleu.

Although it doesn't compare to the dishes prepared overseas, preparing the dish from home still keeps me in the zone.

Cordon bleu is a yummy stuffed chicken breast, with a nice flaky breaded layer on the outside and on the inside, savory ham and swiss cheese.

The dish is best eaten with a fork and a knife. The dish takes about fifteen minutes to prepare and includes a variety of ingredients.

To prepare Cordon Bleu, you want to get a four or eight pack of boneless chicken, slices of ham, and a pack of swiss cheese.

Usually I like to slice the boneless chicken breast ¾ open and place two pieces of ham inside with swiss cheese.

Once finished, I dip the stuffed boneless chicken breast into a bowl of battered eggs and then I dip it into a bowl of flour that is seasoned with salt, pepper,seasoning salt, butter, parmesan and milk. Then I butter the pan, cover the food with aluminium foil and place the Cordon Bleu into an oven and bake it for about an hour and 15 minutes.

When it is ready to serve it resembles a golden breaded chicken breast on the outside, but on the inside it has a wonderful ham and swiss cheese.

For our household and other chicken lovers out there, I feel that Cordon Bleu is important dish that you should not pass up. The reason why is because it gives you a different food experience, helping you to escape the same old fried and baked chicken traditions.

I would recommend Cordon Bleu to anyone.