Healthy Food . . . . . . Fresh Ingredients . . . . . . Easy Recipes . . . . . . & Musing from an Expat in France
Thanksgiving is coming up for all you people living in the U.S. In case you have leftover turkey, here is an easy recipe that maybe a bit different than what you usually do. When we still lived on that side of the pond and made big turkey dinners we usually ended up eating a lot … Continue reading…
Basil is the first of the summer herbs to die. Parsley and tarragon dither. They can last until Christmas or go into hibernation in September. Bay, rosemary and sage are useable all winter while mint, lemon balm, and thyme lose their leaves (mostly). Besides, it’s usually dark and cold when I remember I need herbs … Continue reading…
Serendipity. I’m looking for interesting things to do with maple syrup and I find this recipe in my inbox. Plus oranges are just coming into season here. (Yes, oranges have a season here.) I’m slowly dabbling in fruit, other than lemon, with meat or fish, although it still has to be citrus. I can see … Continue reading…
Honey lasts forever….. Or so I’m told. I have read that honey has been found in 4,000 year old tombs and is still good. I won’t, personally, have a chance to investigate that and I won’t, personally, search for any actual scientific tests to prove or disprove that statement. The only reason I mention it … Continue reading…
Rustic Pumpkin-Shaped Bread. Apparently it’s all the rage – in the U.S. and on the internet. I left the U.S. before the pumpkin spice craze started. Thankfully, it has not made it to this side of the pond, or, at least, not to the back of beyond where we live. I actually just Googled Pumpkin … Continue reading…
I believe I said that I had 2 very large acorn squash that needed to be stuffed this year. This is the second. I don’t normally mix fruit with meat, other than the occasional lemon / caper sauce. But, there is something about the sweet winter squashes that make me think a tart apple might … Continue reading…
During most of the year, if I am making a ‘short’ pasta dish, I add vegetables to it, making it a quick, one-dish dinner. I don’t do that when using ‘long’ pasta (spaghetti, tagliatelle, etc.) and I don’t do it in the fall when we are eating the acorn and / or delicata squash at … Continue reading…
