My supermarket is being remodeled.
Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging?
Yes, I understand the marketing wisdom of moving everything around so that shoppers can’t go directly to pick up what they … Continue reading..... “Smoked Salmon Quiche; lost in the supermarket”
II may have mentioned in the past that some things are hard to find here.
And, no, I’m not talking about peanut butter and sour cream, the two things that everyone thinks we lack.
Cranberries have been difficult until the last year or two; molasses … Continue reading..... “Baby Pumpkins Stuffed with Creamy Spinach; French food fun”
These are not as hot as the ‘real’ ones in Spain.
If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.
Leftover Pimiento Sauce is good on pasta, grilled chicken, hamburgers….
The translation is ‘Fierce Potatoes’ (not … Continue reading..... “Faux Patatas Bravas; the Paleo Diet?”
One of the results of eating with the seasons is, sometimes, one feels like one is stuck on the same page.
I had a bumper crop of acorn squash this year, and very few butternut squash.
As the acorn only have about half the storage … Continue reading..... “Acorn Squash Stuffed with Sausage and Tomatoes”
My preferred mushroom for stuffing is the brown cremini. I think it has more flavor than the white button mushrooms.
For other dishes I take advantage of all the wonderful field and forest mushrooms available this time of year (see below), but one needs a … Continue reading..... “Mushrooms Stuffed with Couscous and Feta”
The hot weather has returned.
The oven is, once again, off and salads are back on the table.
This has been one of our favorites for years.
Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad.
The green beans and celery … Continue reading..... “Warm Potato Salad with Green Beans”
We get wonderful pork here at very good prices. I can often buy a 'value pack', around 15lbs, of chops, tenderloin, and loin for less than $2.00 per pound.
In summer I cut the loin into thick chops; in winter I cut it into 3 … Continue reading..... “Rubbed Pork Tenderloin”
My search for butternut squash recipes continues.
A few weeks ago an email came across my screen that caught my interest.
To be honest, I get so many, and most are not worth the effort to hit the delete button…
I tucked it away, without … Continue reading..... “Butternut Squash and Polenta Gratin”
This is out of another little French cookbook.
I’ve been getting them at the DIY stores. Whoever came up with this idea is brilliant.
As I’m standing in line, with mon mari and his trolley full of who knows what, he runs off to find … Continue reading..... “Savory Pea and Ham Clafoutis”
Once again I am reminded that one should never take things for granted.
I am often asked what I miss most about the U.S., with the asker usually expecting me to mouth the clichés of peanut butter (I get wonderful, natural peanut butter) or sour … Continue reading..... “Ginger Cranberry Sauce, Cranberries”