First – the important stuff.
I was unable (or I screwed up, one of the two) to move the email subscriptions when I moved the blog.
They are handled by a different server (and I have more excuses if you want them).
In order to receive my blog via email you need to scroll down until you see this in … Continue reading.....
I while ago I came to the decision that striving for perfection regarding stuff on the internet is fruitless.
I decided that I could live with ‘good enough’.
Moving this blog to WordPress is finished.
Well, almost….
I’m waiting for a file from TypePad with (hopefully) all the missing photos on it.
In the meantime, I declare the hard work … Continue reading.....
We all know how much I love fried Gnocchi.
And asparagus.
And poached eggs.
As to the clichés…. Google maintained its position and its mystique (the b******s… is South Park still on? Do they still kill Kenny?)
Total time: 25 minutes
Ingredients:
The grill is repaired and open for business.
At mon mari‘s request, one of the first things cooked is, as usual, barbecued chicken.
Since we’re not (because of the iffy weather) in full summer barbecue mode yet, I only made enough barbecue sauce for this meal.
Total time: 45 minutes
Ingredients:
The best laid plans……
I had every intention of getting back on my regular blogging path yesterday but our friend from Spain (the one we got the puppies from) is visiting, and he arrived a few hours early. I’m doing a quick post while he and mon mari have breakfast.
First – Technical stuff – I didn’t know these would … Continue reading.....
Remember the movie ‘The Princess Bride’?
My favorite line: In answer to the question ‘Is he dead?’ was, ‘No, only mostly dead.’
My blog was with Typepad for over 7 years.
I’ve thought about moving it in the past but it’s not an easy project.
The way photos are stored at Typepad makes it extremely difficult to move them. What … Continue reading.....
I’m getting tired of winter cooking.
I long for salads and tomatoes and zucchini and anything cooked on the barbecue grill.
This happens in reverse in September, when I can hardly stand even the thought of one more meal from the grill!
Then I long for stews and soups and braises.
I tend to compromise on the cusp of these … Continue reading.....
I have done lots of slow-cooked beef dishes with red wine.
This is with white wine.
It’s based on a French recipe from the Alsace region and calls for Riesling or Sylvaner.
Beef cooked in red wine has a hearty, wine-y flavor. This was a bit lighter and the wine taste was much less intense.
