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 meant for cooking and freezing, and 2 are cherry tomatoes.
I have a bit of … 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 of veg.
This is what we had last weekend for first courses.
I can buy … 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, a blog about French life and French words and French families even longer than I … 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 on.
As usual, I’ve adapted mine to location, taste and easy to find ingredients.
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 counter until needed or in the fridge for hours. The onions just need a glance … 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 plant one row, we’ve been eating it for 2 weeks and I’ve already cut it … 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 anything. It only bakes for 12 minutes so don’t use raw meat but cooked works … 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, I started making them often.
Perhaps I was making them a bit too often. Puff … Continue reading.....
