I could have been cute and called these ‘Fall Spring Rolls’.
I’m not usually into cute.
Despite what you may have read here recently, fall does bring more bounty than just winter squashes.
We also have walnut trees and hazelnut trees.
And for those that … Continue reading.....
I first made and posted this recipe 9 years ago.
I used a brown rice crust but you could also use shredded potatoes or even shredded butternut squash. Just substitute either for the cooked rice. No pre-cooking is needed, but bake the crust … Continue reading.....
The heavy mallet mon mari uses for pounding reluctant floorboards into place is back in my kitchen.
It’s winter squash season again.
My heavy cleaver is perfect for cutting the squashes in half but, sometimes, it needs a little help. Rather than damage my cleaver … Continue reading.....
There are two foods that I have a love/hate relationship with.
One is the banana. I like bananas as a fruit to eat. I can’t abide bananas in anything (except fruit salad). Banana bread, banana cream pie, banana candy…. I will leave the room while … Continue reading.....
I love lentils of all types: little French green lentils; traditional brown or tan lentils; the pretty red lentils that cook down to the consistency of a puree; and the tiny black Beluga lentils that (supposedly) resemble caviar.
I love them in soup, as a … Continue reading.....
Vegetable gardens are not for those who like predictable order in their life.
My potager is doing it’s very best to teach me to go with the flow; accept what is and quit striving for what isn’t; be patient and at one with nature; and … Continue reading.....
I haven’t been cooking lately.
It’s been hot and I haven’t been in the mood.
Normally this is the time of year that I start getting excited about being in the kitchen again after a lazy summer of mon mari cooking on the grill.