I went to a different market last week, still searching for more green asparagus.
It’s complicated and boring, but for a number of reason I had not yet made our favorite asparagus starter…. An oversight that needed correcting.
For the curious, Asparagus and Goat Cheese Wrapped in Ham is the starter.
I found the asparagus, made the dish, and we … Continue reading.....
I know the world loves using spaghetti squash in place of pasta to avoid ‘carbs’ but these are quicker and easier: just noodles made from eggs with a bit of flour.
We actually like carbs, especially pasta, but, we have this as a first course, and even we don’t do more than one carb for dinner.
You could, of course, … Continue reading.....
The other day I was doing the shopping list and realized that I had both eggs and tomatoes (among other things) that needed to be used rather quickly.
I decided I needed something new and interesting…. so I googled it.
I don’t know what subsequent pages had to offer but the entire first page was taken up with ‘Chinese Eggs … Continue reading.....
Mon mari loves sage.
I may have mentioned that in the past….
In recent weeks we’ve had Fried Gnocchi with Sage and Pecorino and Pasta with Sage and Parmesan. (The pasta recipe also has a story about the tavern I used to buy popsicles at when I was 5…. small town life and all that.)
Those were both side … Continue reading.....
I haven’t made these in years.
I used to make them all the time when we lived in the Vendèe, with all sorts of different ingredients.
They’re great warm or cold, right from the fridge.I used to make a double batch to just to have on hand for snacking. They’ll keep for several days in the fridge.
After we moved … Continue reading.....
We were both thrilled when the Food Police took eggs off the ‘do not eat’ list.
Of course, the poor egg has been on and off that list a few times so they could be back on by now.
I don’t care – I love eggs and, apparently, we eat a lot of them as I buy 1 1/2 dozen … Continue reading.....
We love poached eggs.
Once I learned how easy it is to poach them we have them often.
It’s even easier if you poach them in advance.
Yes, you can poach eggs in advance, up to five days actually, which makes them both easy and impressive to do for a holiday brunch. Just poach them as usual, then quickly cool … Continue reading.....
First, I have a question.
I’m limiting it to one question otherwise this could quickly turn into a rant – at overly zealous, overly cute and overly faddish foodies.
The question is this: Why put {Gluten-Free} on food that, so very obviously, doesn’t contain gluten?
And why does it have to be in curly brackets? I feel like I’m being … Continue reading.....
