I’ve never been particularly fond of fat. I like crispy bacon well enough, but I normally trim the fat from pork chops, lamb chops, grilled steak, etc.
I have two dogs that greatly appreciate these treats.
When we first started spending time in Spain I ordered a starter of their famed Jamón Iberico de Bellota.
As you can see there … Continue reading.....
We love dining in Barcelona.
Occasionally, okay, very, very rarely, I do a post without a recipe. This is one of those times.
The food we had at both of these restaurants in Barcelona was so exceptional that I couldn’t bring myself to add one of my recipes….
After we all left Morocco some of the family came back to … Continue reading.....
The dinner party was a success, so I’m told.
The food was delicious (IMO) and a good time was had by all – if laughter and animated conversation are an indicator.
I decided on a different approach this time. In the past I’ve made dishes that could all be made in advance… if not entirely, at least the major portion. … Continue reading.....
We’re part of the group that doesn’t (normally) go out on New Year’s Eve.
We (normally) stay home, in front of the fire, and have a nice dinner, a nice bottle of wine and no worries about being on the road.
We went out last night.
It was just a small dinner party – eight of us.
We didn’t get … Continue reading.....
There is just something about warm weather and picnics that brings out the child in me.
I want to spread a cloth on a velvety, green lawn, pour a glass of something pink and bubbly and watch the world go by.
When I was a child, my mother would pack up our picnic basket on hot summer evenings (we didn’t … Continue reading.....
Warning: This post is not suitable for vegans, vegetarians or anyone who needs to have their meat well-done.
It is suitable for anyone who likes to be a little, er, flamboyant when wielding the grill tongs.
It tends to flame up a bit (see photo below).
It has about 1/3 inch of fat on one side which delights the pyromaniac … Continue reading.....
The question marks are because of the cheese.
Samosas are typical of Asian and North African cuisine where cheese is rarely used.
But they are also served around the Mediterranean where cheese is eaten in vast quantities.
And it’s my kitchen and I can do what I want.
These last two recipes didn’t quite use up the box of phyllo … Continue reading.....
While I’m waiting for my lettuce and spinach to get large enough to pick we have to be happy with other types of salad.
Fortunately, we were more than happy with this one.
One of the best finds since we’ve moved here is quick-cooking barley. It cooks in just 15 minutes and is just as hearty and chewy as the … Continue reading.....