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.
We … Continue reading.....
I love quail eggs.
They are so cute and perfectly bite-size.
If only they were 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.....
Two pumpkin recipes in one week?
Yes, that is correct.
For my US readers who are now (or will be soon) thinking about Thanksgiving dinners and Thanksgiving menus I decided to get two of my favorite pumpkin recipes posted early.
Since we have rather a lot of pumpkins / winter squashes this year, that will be the only vegetable eaten … Continue reading.....
It’s winter squash season again.
I have a feeling it’s going to last rather a long time this year as my plants were very productive.
The acorn and delicata squashes are not meant to be kept a long time… Most of the experts say a dew weeks, although I usually manage to keep them close to 2 months.
Still, we’re … Continue reading.....
A few weeks ago I mentioned that we had stocked up on some of our favorite foods in Spain, one of them being whole pimientos.
Pimientos are heart-shaped red peppers that are very popular all over Spain: sliced and added to salads or bocadillos (sandwiches) or just eaten as a tapa or stuffed – our personal favorite.
My mother always … Continue reading.....