The American media warns us at every turn that Christmas is a time of over-indulgence. Women’s magazines sprout articles about how to avoid the buffet table, not to mention an extra ten pounds. Readers flip quickly past that article to the one depicting how to decorate a sugar cookie.
Honestly, that cattle call to temptation has never bothered me all that much. My university’s English department parties tend to offer a lively selection of cheap wine, together with three different kinds of hummus. Besides, I shed calories wrestling a five-foot tree into submission, grading final papers for my Shakespeare students, and fighting my way to Fed Ex to mail late presents.
But this year my husband and I are on sabbatical from our respective universities, so we packed up loads of books, two children and four laptops, and moved to Paris. We have a rangy apartment in the 9th arrondissement, with floors dating to the 1760s, four patisseries within a block or two, and a covered market just over the border in the 10th.
These just scream Christmas, don't they? I wanted to show you this recipe to give you plenty of time to include this in your holiday entertaining. I love 
I love dining at bistros not just for the comforting French dishes, but also the appealing appetizers. Many times I've shared an appetizer of liver pâté with a friend over a bottle of wine and lots of bread. It's a very filling and not to mention budget-friendly meal. Different forms of pâté can be found throughout Europe, mainly in France, Scandinavia, and eastern Europe. In markets, pâté can be found sold in sausage-like tubes, which is commonly known as liverwurst here in the States. I grew up eating many different types of kenőmájas, as it is known in Hungarian. I couldn't imagine not eating it, especially around the holiday time. It makes a very nice appetizer with pickled vegetables and bread, crostini, or crackers.
It's not too early to start planning what you are going to make with your 