On the road... to the Ultimate Frisbee Championships of France

We (Team Montpellier III) set out on a three hour road trip to Lyon on Thursday to participate in the Ultimate Frisbee Regional Championships. We’re a motley crew of French guys serious about their frisbee, an anglo-man and two anglo-ladies. Lost in translation, yes. But on the volleyball courts (because we play indoors) most of the terms are English spoken with a French accent. Up becomes more like uap and dive is deyiveh. Starting the stall ‘compte … un … deux … ‘ is just part of the extra challenge.

Our next tournament will be in March in Nantes and I think we’ve got quite the chance for a winning weekend.

Saag Paneer : The Knock-off

"Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. Indian cuisine also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent." - Wikipedia


This dish might be desecrating the ancient and sacred food practices of many Indian family recipes. But not all of us have time/ skill/ magic hands and must resort to refrigerator goodies.


1 bag of fresh spinach
1 cup of milk
half of an onion
clove of garlic
curry powder
queso fresco to taste
butter
flour (for thickening)
couscous or white rice


In a large saucepan blanch all the spinach (put spinach in hot salted water and take out once wilted). Take out and set to the side. Once cooled, cut into small slices. In the same saucepan melt a tablespoon of butter and slowly caramelize sliced onions and garlic with salt and pepper. Then add the milk, a ton of curry powder and let boil. Once slightly thickened add the flour little by little to thicken the mixture even more. Then add the spinach and let simmer. Add milk if too thick, if you do make sure to add more spices. Cube up the queso fresco to taste (watch out, it can get pretty salty). Mix and season to taste. Serve over couscous or white rice

Beaches Be Deserted

Self Inflicted Project

Seeing as how French schooling is quite a bit less involved than the universities of America I have had to find other ways to occupy my day. This little art project is made from daily things that I had laying around. The flowers are fabricated from an old ripped up book, acrylic paint and paper maché putty (flour and water). The stripes are stained with coffee and tea.

Le Mafia et Le Makroud

This is where the Lebanese Montpellier Mafia operates. It's a small corner store equipped with vegetables and fruits. It's next to a hip bar where I've spent a few nights dancing.

Before knowing this, I bought my clementines from the jolly round man quite often. He even offered unknowing-me a job (which was probably prostitution/drug smuggling). We even talked American politics. Well, he more like talked vicariously through me to Obama about his anti-semitic plans for Congress.

And yes; yes this does all occur in my favorite neighborhood, Figuerolles.

Figuerolles is considered 'the rough part of town'. It's bustling with mostly North African and Arabic immigrants, bazaars stuffed with canned and fresh goods and real life. Highly concentrated with attractive student-aged-peoples, Montpellier misses that 'vie quotidienne' or sense of daily life. Figuerolles has become my remedy for grounding; trekking out there reminds me of truth and that the world isn't a perfect sphere. I love searching through the veggies, barely understanding the market conductors in their accented French and dodging dangerous driving.

I also love these puppies, a Makroud Figue. An all-too-sweet pastry imported from Maghreb. I've found my favorite little shop where they know me as the American and we talk about the differences between here and there. 

Figuerolles has been necessary for when I forget what life's about. It puts me back in the real world. I'm lucky to have this rundown and vibrant quartier.

Dear WWOOF,

Bonjour les Hôtes de WWOOF,

Je m'appelle Rebecca Asser. J'ai 20 ans et en ce moment je suis

étudiante étrangère à Montpellier III. J'étudie la sociologie et le

français. Je suis tombée amoureuse avec la mode de vie et le

paysage français et voudrais bien allonger mon séjour en explorant et

travaillant un endroit spectaculaire de Nord.

La possibilité d'être un petit morceau de votre vie colorée serait

quelque chose qui peut m'intéresser. J'avais toujours aimé la cuisine,

faire du sport et musique et la vie simple. Ce sera la première fois

que je ferai un aventure comme celui-ci. Mais, il y a que le temps

présent pour apprendre, essayer et faire! Je finirai mes cours le 15 mai

et j'ai la fin de juillet prévu comme départ. Serait-il une place

chez vous?

Comme WWOOFeuse, le travail serait quoi? Avez vous des vélos

disponible? Et l'internet?

Merci bien et à bientôt?

Rebecca Asser

Luigi, why are you the bee's knees in a jelly jar?

Under the stresses of life it is easy to forget how lucky you are. There are so many church steps to be sat on, so many lovely people to share bad jokes with and classy Prohibition man drinks to try.

Bee's Knees

2 oz whiskey

.5 oz lemon juice

.5 oz honey

credit : all photos taken by Sarah Varca