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Les Cocottes, Paris {May 2014}

On our last evening in France, we decided to go to another nearby restaurant – Les Cocottes.

We had heard it can be difficult to get into, so we were there before it opened for dinner service, and got a seat at the bar right away.

We started with the salade roquette – a salad with rocket, poached egg, bacon, and balsalmic vinegar. A must-order!

I’m pretty sure this is the first time in my entire life that I’ve ever been crazy about a salad.

As seems to be our theme in Paris, we tried the foie gras de canard again – tasty, as always.

Between this and the foie gras we had at 7eme Vin, Les Cocottes’ foie gras was our favorite.

Son picked out the cocotte pomme de terre – potatoes stuffed with pork trotters. It may sound a little odd, but it was an excellent choice.

We also ordered the cocotte de palourdes – pasta with clams – which wasn’t bad, but we weren’t nearly as crazy about it as we were the other dishes.

However, while the entire meal was fantastic, the real winner was dessert. We shared their demi gaufre – a waffle with chantilly cream and salted caramel.

We were practically licking the plate by the end of it, the caramel was so good. We got the half portion, but definitely should have gone for the full portion.

We seriously considered getting a second waffle, but decided that would be overdoing it.


After a fantastic, flawless meal… their entire payment system went down! The chef – Christian Constant – even showed up, trying to help them get it fixed.

It was all to no avail, but luckily they had a sister restaurant just a few doors down, so the waitress was able to take us over there to pay.

After dinner, it was a warm, pleasant night, so we took one last stroll around the area – determined to take advantage of our last night in France.

Goodnight, Paris!

Weekly Wanderings {2017, week 9}

My wanderings around my world this week started with…

Sleeping for 11 hours straight, then laying in bed listening to the rain.


The quiet before classes begin.

Aerial silks

Dinner with a good friend that I see far too infrequently.

Dinner with a friend

Working on logic puzzles while listening to Son have an existential crisis about his code (and trying not to laugh too hard at him).

Logic puzzle

Matcha latte with soy milk and honey.

Matcha latte

It’s a baby bell pepper!

Baby bell pepper


Where are you wandering this week?


Weekly Wanderings {2017, week 8}

My wanderings around my world this week started with…


Beef and Guinness pie

Thai food.

Prik king

A couple favorites that we get every time.

Green curry with salmon

And a new-to-us dish – a delicious Thai version of the Vietnamese hu tieu that we adore.

This was really good.

Thai hu tieu

Freezing my shoulder off at physical therapy.

At physical therapy

Bought a screen for our bathroom window. Screen turned out to be just barely too large. After much screen manipulation and jamming, somehow managed to actually get the screen in without breaking it!

No, we do not live in a forest, it just looks that way.


Salmon sashimi.

Salmon sashimi

Separating eggs.

Egg yolk


Where are you wandering this week?


Le Marais, Paris {May 2014}

Across the river from the Notre Dame, we took to the streets, wandering Le Marais.

The contrast to chilly, rainy London was quite striking – it was so warm in Paris that day, we decided to stop for gelato!

We got a three-scoop cup of vanilla, mango, and passionfruit gelato. Refreshing, and really delicious – we almost went back for more, but a huge line had formed after we bought ours.

More wandering – I love finding these little nooks of greenery in the middle of a city.

It was already getting late in the day, so we took the Batobus back to the Eiffel Tower, and stopped by our hotel long enough to eat the vanilla eclair with speculoos filling (omg so good!) before heading out to dinner.

Samoas Bark

Samoas bark

After yesterday’s face-off between Thin Mints and Samoas, I couldn’t let Thin Mints just run away with the victory that easily!

I mean, that Thin Mint Oreo Milkshake was insanely delicious, and I can’t deny it deserved to win, but… to be honest, I’ve kind of always been just a bit more of a Samoas girl.

Samoas bark

This Samoas bark was something I made for my sister last year for Christmas – we were visiting my grandparents for Christmas, and I wanted to be able to give my siblings something, but didn’t want to have to lug all their Christmas gifts all the way to Arizona and back.

Since Kristen’s known for being a lover of all things Samoas, I had the idea of making a Samoas-inspired chocolate bark for her. (Patrick got homemade licorice caramels – I’ll be posting that recipe later this year.)

When I thought up the idea, I did a quick search to see if anybody had made this before. And while yes, of course there are people who’ve made Samoas-inspired chocolate bark before, none of the recipes out there were quite what I had in mind.

This recipe couldn’t possibly be simpler. Layers of chocolate, shortbread, caramel, coconut, and more chocolate – just like the Girl Scout cookie! Except even more decadent, because you get way more chocolate and caramel in every bite with this version. (No regrets.)

If you like Samoas, then you’ll definitely love this bark – and love how easy it is to make!

Samoas bark


  • 22 oz chocolate, divided
  • 10.6 oz (2 packages) Walkers shortbread
  • 22 oz caramel bits
  • 1 cup coconut

Cooking Directions

  1. Line a small rimmed baking sheet with parchment paper.
  2. Melt 15 oz of the chocolate in a double-boiler, or in 30-second increments in the microwave, stirring well in-between microwaving.
  3. Spread the chocolate evenly over the parchment paper.
  4. Put the shortbread in a ziplock bag, seal the bag, then use a rolling pin to crush the shorbread into crumbs. Spread the crumbs evenly over the chocolate, and lightly press into the chocolate with your fingers. Let the chocolate cool completely before proceeding.
  5. Melt the caramel in a double-boiler, or in 30-second increments in the microwave, stirring well in-between microwaving. Stir in the coconut.
  6. Spread the caramel mixture evenly over the shortbread.
  7. Melt the remaining 7 oz of chocolate. Drizzle the chocolate over the caramel, to create stripes. Let everything cool completely.
  8. When the bark is completely cool, use the parchment paper to remove the bark from the baking sheet, and place the parchment-lined bark on a cutting board. Using a sharp knife, cut the bark into triangles (or whatever shape you prefer).
  9. Enjoy!