Flowers and some baking, the madeleines are moderately successful on the first try using David Lebovitz's recipe in My Paris Kitchen. I also referenced Dorie Greenspan's Baking Chez Moi, and applied her tips of preheating a half-sheet pan in the oven and also I chilled the batter overnight in the fridge. I also very generously oiled the entire madeleine pan, which is quite necessary as they do tend to stick. While writing this post, I saw another one of David's blog posts on madeleines in which he suggests to freeze the madeleine pan in the freezer, I suppose for maximum contrast between hot and cold, which I will try next time. Also a lemon glaze.
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