Kitchen implements

Intending to visit Grenoble, I called in this morning at the pretty little railway station of St-Marcellin. But they haven't got their act together yet. More precisely, their ticket window was closed, and their ticket machines expected me to have twenty or so euro coins on hand to pay for a return ticket to Grenoble. Impossible. So, failing this, I got back into my automobile and drove off towards the capital of the Alps.

Why was I intent upon visiting Grenoble? In the context of my ongoing research about Gamone, Natacha had advised me, this weekend, to try to ascend the various notarial affairs concerning sales of the property. Why not? A great idea... So, I set off for Grenoble, to the departmental archives. They informed me that the early 20th-century affair concerning Gamone, handled by a notary public named Gaston Mollet at Pont-en-Royans, had been taken over by Taulier at St-Romans... whom I happened to know personally. So, the classical upwards-research process (from known documents to conjectures) is now in full swing.

Finding myself in Grenoble on a lazy Monday, I purchased a few extraordinary but all-important cooking objects, which you may or may not discover in the usual suburban kitchen:

The big nylon skimmer is designed for pizzas in a pan, or omelettes. The bulky stainless-steel thing in the lower left corner is for flattening meat such as veal scalopinas. And the stainless-steel rings with handles (manufactured in Spain) are for frying eggs neatly.

French cry, requesting that people sit down to eat : A table !