Clafoutis

Dessert can be a social occasion, something not quite as formal or personal as dinner yet a profound welcome nonetheless. This is another French recipe sans corn and delicious as well. It is different from many other cakes because the dish stays in contact with its main ingredient, fruit, rather than smothering it in sugar or additives. The clash between the American taste-good attitude versus the French quality is summarized in Ruth Ozeki's characterization of the locals and the hippies. Each views the other with distrust and has different ideas of what constitutes delicious food. It is notable once again that the native Idaho crowd seems to be much more afflicted with food-related diseases, even poor Momoko, ranging from cancer (pesticides) to obesity and heart disease (meat-and-potatoes diet).
I have seen firsthand in France that they are so much healthier than the majority of Americans. It was so apparent that the first thing I saw at the grand train station was the skinny people. Anyways, I soon learned it was because of portion size rather than any other dietary reason when I ate more than my host mother, father, and brother combined. Having three sons themsleves, they thankfully understood the elephantic dietary requirements of the teenage boy and provided accordingly. Merci beaucoup.

Clafoutis de fruit- Gâteau français
3 eggs
100 g sugar
1 pinch salt
80 g butter
100 g flour
1 spoonful baking powder
1 cup milk
Un peu de vanilla
Mix together the egg, sugar, and salt. Then add the butter, flour, baking powder, and milk and stir thoroughly. After everything is mixed together, add 1 kg of fruit such as cherries, apricots, or peaches.