There was a time when I thought Lunch at Ramon’s was long and tiring..
That was before we started living here.
We just had the Spring Sunday Lunch in the village.
I’m exhausted and I may never eat again.
I was actually going to post a recipe – but the thought….
I just couldn’t deal with thinking that … Continue reading.....
I could never find real (or fake) maple syrup in Andorra or Ireland.
But I found it in France: Canadian Maple Syrup.
I didn’t puzzle over it too much; I was just happy with my good fortune.
Then, one year at a Christmas market, I saw a big pavilion featuring the foods and products of Quebec.
Sometimes I am amazed … Continue reading.....
I can’t buy ground veal or ground turkey or ground chicken here… And rarely see ground pork.
Bulk sausage, yes, but not just ground pork.
In Andorra I could find all of the above, as I’m sure you all can in the US.
But not here. (Although current news shows are talking rather a lot about ground horse – more … Continue reading.....
Everyone should have a good recipe for wild boar….
It’s hunting season in the mountains (and everywhere else).
Our friend doesn’t hunt but the locals in the village regularly bring him a leg of boar or haunch of venison.
I bring him the celeriac whenever we visit…. For some reason, he can’t get celeriac in Spain.
… Continue reading.....
Gnocchi, boiled first, then fried, get a wonderful, crunchy exterior and a light-as-a-feather interior.
Here they are finished with a savory mushroom sauce.
I used a small number and served it for a first course, but you could easily double everything and have it as a side dish.
Or triple (maybe not quite) and have it as a vegetarian main … Continue reading.....
I first discovered Savoy cabbage about 3 years ago and it's been one of my favorite winter vegetables ever since.
It cooks faster and is much more tender than the more common (in the US, anyway) white cabbage (think cole slaw).
It adds just the right crunch to stir-fries, it's great added to soups and stews and delicious on it's … Continue reading.....
When one has almost 5 lbs of asparagus one can afford to be creative.
After steaming and frying and roasting and grilling, serving it with butter or olive oil or lemon or Balsamic vinegar I decided to add meat.
Normally I put a variety of vegetables into a stir-fry, but with all the lovely asparagus, I decided to keep it … Continue reading.....
Rumor has it that there’s a Big Game this weekend.
To be honest, I had to Google ‘Super Bowl’ to be sure.
It doesn’t have much of a following here.
It is broadcast here, live on some channels, but it starts after midnight, on a Sunday night. You can see why parties aren’t really big.
We don’t watch it.
We … Continue reading.....