I planted my tomato seeds last week.
I have 16 little pots of red, white, yellow, green and orange tomatoes. I wasn’t able to find all of my favorites at the garden stores last year, thus the seeds.
Of the 16 plants: 3 are Roma … Continue reading.....
Did I mention I was getting creative with pumpkin?
They’re so big…..
They don’t look that big until I cut into them, They are almost solid flesh, The center cavity is only 3 of 4 inches across so a ten pound pumpkin produces a lot … Continue reading.....
This is a recipe that I saw a few years ago, decided I needed to make it, and promptly forgot about it.
I saw it again last month. It was the mustard that really caught my eye.
Kristin Espinasse has been writing French Word-A-Day, … Continue reading.....
Vietnamese nem, Chinese spring rolls, Moroccan cigars…. It seems every country / cuisine has their own name for these little wrapped parcels. Depending on their shape they could also be samosas; if they’re fried in hot oil they could be egg rolls and on and … Continue reading.....
When one cooks with red onions, red wine and red Balsamic vinegar the results tend to be very, well, dark…. almost black.
This may seem like a fussy dish to make but it really isn’t.
The polenta is made quickly and can cool on the … Continue reading.....
Now that the lettuce is finished and I am no longer washing lettuce leaves for every meal the chard is ready.and I can wash chard leaves.
At least chard leaves are bigger.
If I’m not paying attention, they can get very, very big.
I only … Continue reading.....
This may be a very short post.
It may end abruptly, but the recipe is done and that’s what counts, right?
This is a simple tart that is almost as much fun to eat as it is to make. You could fill it with almost … Continue reading.....
This recipe was originally posted back in the beginning of my blogging efforts. It was the first time I had ever used puff pastry to make tarts. I was so happy with the results, and how incredibly easy the purchased pastry was to work with, … Continue reading.....
I had a little mascarpone cheese left after making the Rice & Asparagus Gratin the other day. It wasn’t enough for another gratin but it was just right for a pair of mini pizzas.
Plus it allowed me to use the last of a jar … Continue reading.....
The acorn squash are coming to an end and I’m starting to get creative with the last few.
This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course.
Make … Continue reading.....
