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Details after the recipe.
Food should always come before the technical stuff….. One needs one’s strength, after all.
This will be the last salad of the season. With the … Continue reading.....
You can use any fish suitable for grilling – tuna, swordfish, halibut, snapper. They would all work well with the olive relish.
If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center.
Any leftover Olive Relish … Continue reading.....
The freezer is stuffed with tomatoes, soups, jams and vegetables.
My counter-top is filled with more squash and tomatoes.
The chard is growing fast and furiously.
I’ve combined them all in every way I can think of.
Now I’m working on the repeats…..
This was … Continue reading.....
These are similar to the Chicken Wings that mon mari loves.
We didn’t marinate the thighs, just basted them the sauce, like we would for regular barbecued chicken.
And, of course, we saved half the sauce for dipping.
I get a lot of French email spam: shopping sites, recipe sites, dating sites….
Usually it gets deleted (along with the English spam) with barely a glance.
A few weeks ago I got one with 15 zucchini (courgette) recipes.
Since it’s zucchini season I had … Continue reading.....
L’Otto di Merano.
The Bread Baking Babes need a geography lesson.
This isn’t the Finnish bread it started out to be, but when does life work out according to plan?
And, if one is baking in the heat of August one should bake a bread … Continue reading.....
Similar to a Satay, this slightly spicy marinade goes well with pork or chicken.
For maximum flavor, poke the pork with a fork after adding the marinade to allow it to penetrate the meat.
We had thin chops for a change,and they cook quickly.
Try … Continue reading.....
Desserts have never been my ‘thing’.
I bake cookies and tea breads and, rarely, a cake, but that’s about it.
My mother loved baking and hated cooking. Whenever she had a free few minutes she’d whip up a pie or cake or fancy dessert of … Continue reading.....