Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I’m not certain what it is about the combination of sweet honey and sharp mustard but it seems to work so well together and with other foods. Plus it’s an easy mix to add as a marinade or a finishing drizzle – or both. I love mustard but the French standard, Traditional Dijon Mustard, is … Continue reading…
The theme for Monday posts in June is Summer Sides. The temps are getting warmer and the evenings are getting longer. At our house the main course is done on the barbecue grill. Fresh herbs are such a treat in spring and summer. I make a regular evening stroll around the garden, deciding what I’ll … Continue reading…
Or a giraffe….. or maybe a leopard. I’m told that the reference to wild animals has to do with the mottled crust on these, ahem, interesting loaves or rolls. Apparently the Babes couldn’t agree on anything this month… not the name, not the shape, not the…. I digress. I’ll just call them Dutch Crunch Rolls … Continue reading…
The squash have started. They are always the first of the non-leafy vegetables. I always plant 4 summer squash. I only need 2 but if I planted 2 they would either both die or, for whatever reason, not be productive. I could plant 3 but then I would have to chose which of my 4 … Continue reading…
There are a lot of cooking shows featuring smoking / barbecue. One sees large smokers fueled by big chunks of wood slowly smoking large chunks of meat. But one can smoke meat or fish without the time and equipment of the serious smoker. We have a smoker, and we use it for long and slow … Continue reading…
The theme for Monday posts in June is Summer Sides. The temps are getting warmer and the evenings are getting longer. At our house the main course is done on the barbecue grill. Fresh herbs are such a treat in spring and summer. I make a regular evening stroll around the garden, deciding what I’ll … Continue reading…
When we lived in the U.S. we used to get a great sauce / marinade called Teriyaki Baste & Glaze. I remember the name but not who made it although my guess would be Kikkoman as that seemed to be the name on most things related to soy sauce. It was thick so, after marinating, … Continue reading…