I’ve been caught between two cultures for a long time.
I noticed it again last night, sitting around with my sister’s roommates. One of their boyfriends asked me, “Do you find the French friendly?” How to explain that I don’t find the French unfriendly, but I also find Americans obtrusive when they participate in conversations I’m – granted – having in public, but that don’t concern them?
It’s not something that I find trying or difficult, something that fills me with anxiety or dread. But there are a few things that I notice, now, when I return to North America after a prolonged absence, about the way that I have changed in my normal way of interacting with people.
For lack of the word bonjour, which French people say to one another all day long, at every instance of encountering someone for the first time, I say an exuberant “Hi!” to everyone I see. Americans, for as friendly as we may be, are not quite so adept at the salutation. Most people find me odd.
For lack of the term bon appétit, which French people always say before they begin eating – and, more importantly, before someone else begins eating in their vicinity – I start to say bon appétit and then, realizing that Americans don’t say bon appétit and that to say so would therefore make me pretentious, I make a strange choking sound, whenever I see anyone else eating.
For lack of the cultural norm of the bise when saying goodbye to people, each time I’m trying to leave someone I don’t know well enough for a hug, I’ve developed the terrible habit of saluting them.
Long story short, living in France has made me weirder, and I think I’m OK with it.
Roasted Red Cabbage
I love this as a side for pork, but I also throw slices on top of meal salads.
1 small red cabbage
1 tablespoon olive oil
1 teaspoon fleur de sel
1 tablespoon balsamic vinegar
Preheat the oven to 400 degrees. Halve the cabbage, then slice each half into about eight thin wedges (or more if your cabbage is larger). Keep the root end attached.
Lay the cabbage slices on a baking sheet, and brush with olive oil on both sides. Sprinkle with fleur de sel and roast 15 minutes.
Flip the cabbage slices over and drizzle with balsamic. Roast for an additional 10 minutes, or until crisp.