Did you know that today’s concrete lasts upwards to 50 years? That’s not bad, but the concrete the Romans used over 2,000 years ago is getting stronger and stronger. To be honest, I thought all of those Roman structures were just very finely assembled stone blocks until I got a close look at the aqueduct in Segovia that was built in the 1st century. Yep – concrete. I had no idea … Continue reading →
I recently updated the recipe index on this blog. It wasn’t the usual monthly update to add new recipes, but a totally new system that will automate it all going forward. Naturally, it wasn’t easy. It was supposed to be easy, but the software I was using couldn’t differentiate between a photo of the dogs playing with a dead rabbit or mon mari installing the new toilet with a photo … Continue reading →
Mon mari is a bit of a purist when it comes to grilling. Well, when it comes to grilling the premium (for us) cuts, anyway. For lamb chops, veal chops, or the occasional steak he prefers just a sprinkle of salt and a drizzle of oil. I’m free to marinate or brine chicken breasts or pork chops. We compromised on these lamb chops: simple grilling with a flavorful mustard-basil butter … Continue reading →
More spinach…. When I lived in the US it seemed the only acceptable way to eat spinach was with bacon…. Lots and lots of bacon. We like spinach with bacon. We also like it with just a sprinkle of fresh lemon juice. This is quickly done and best if done at the last minute. A sprinkling of lemon juice and sea salt is all that’s needed to let the spinach … Continue reading →
I was looking through my copy of ‘The Thousand Recipe Chinese Cookbook’ last week for something interesting. I was thinking of a stir-fry perhaps, like the Kung Pao Chicken. This is about as different in technique as one can get, being a slow braise rather than a quick stir-fry, and it was easier to finish as well. It didn’t have all the flavors of the Kung Pao Chicken – no … Continue reading →
First, so I can maintain my position as a food blogger…. It’s really not deserving of the recipe moniker, but it was good and, in keeping with yesterday’s post on Progresso Recipe Sauces, I thought I would pass it along. I made Chicken Noodle Soup a week or so ago. I made rather a big pot of it. After eating it for a few days, mon mari, never a serious … Continue reading →
This is a very boring title for a really good shrimp and scallop dish…. Unfortunately, fun creative names for recipes don’t ‘get found’. And it would be a shame if people didn’t find this. I could have called it ‘Sunset over the Mediterranean’. But I’m pretty sure Google wouldn’t have made the match. Butter and oil are used together – the butter for flavor and the oil to keep the … Continue reading →
