This is the time of year that people with vegetable gardens start to get creative.
Perhaps desperate is a better word.
After months of delighting in green squash and yellow squash and fresh, sun-ripened tomatoes and green beans and, and, and…. one almost starts to hope for winter and a butternut squash.
What one does start doing is combining vegetables, … Continue reading.....
One hears a lot of discussion now about diet….. Not about the actual plan of gaining or losing weight, but about what people will and will not eat.
I use the word ‘will’ rather than ‘can’ because part of the, occasionally strident, discussions are about people claiming to have a food allergy and / or food intolerance when in reality … Continue reading.....
Garrison Keillor, of public radio fame, once asked: “Why do the inhabitants of Lake Wobegon lock their cars in the month of August?
So their neighbors won’t leave bags of zucchini on the back seat.”
To be honest, I have never been cursed with excess zucchini or summer squash.
Yes, I have 4 plants of various colors, white, yellow, … Continue reading.....
Leeks are very popular here and very reasonably priced.
If I was ambitious, and wanted to tend my potager in the winter, I would grow my own.
Non to both.
We do like them, however, and they are hard to pass up in spring when there are piles of them everywhere.
I used them a lot in cooking, but, sometimes, … Continue reading.....
As you all know, I am cooking for two.
All of the recipes on this blog are for 2 – or for 2 for two dinners (okay, more if it’s soup…. but hey, it’s soup!)
For some things that’s easy….
2 chicken breasts are a breeze to grill.
My small crock-pot does a great job on 2 pork chops.
I love quail eggs.
They are so cute and perfectly bite-size.
If only they weren’t so challenging to work with.
The shells are harder than chicken egg shells and the interior membrane thicker. They are tiny but one has to make more of an effort to crack them to use fresh or to peel them if hard-cooked.
Still…. they are … Continue reading.....
The first time I made stuffed mushrooms they were filled with bacon and cream cheese.
That was the way I made them the 2nd through gazillionth time, too.
Why mess with a good thing, right?
Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… meh, one starts to get … Continue reading.....
The first time I made these was for Thanksgiving dinner at my sister’s house, way back in the beginning of time. Our holiday dinners were always big, with lots of family and everyone contributing.
My nephews were tweens or early teens (they’re now 40’s). As is typical of that age they were being pests in the kitchen, looking for anything … Continue reading.....
