A lot of my garden is not doing well this year…. but the summer squashes are prolific. I have 4 different types and, so far, I have been able to pick them small enough that they are not overwhelming. Of course I also have a lot in the freezer – both bags of shredded and soup. But we’re getting to the end of our willingness to eat them every day. … Continue reading →
I only use fresh, home-made ingredients….. Except when I don’t. The quality and availability of fresh, filled pasta of all shapes in our area is amazing. While I am still happy to occasionally make ravioli, I never mastered the art of making tortellini or tortelloni or any of the other shapes, and I see no reason why I should start now. I will, however, make the sauce… especially when I … Continue reading →
Having a vegetable garden (potager) is one of the most rewarding endeavors one can undertake. It’s a lot of work for six or seven months, depending on your growing season, but being able to grow and eat your own vegetables all summer, fresh from the garden, is wonderful. Having the freezer full of soups and the cellar full of winter squashes and onions as the cold weather starts is very … Continue reading →
A few months (or more) ago, mon beau-frère, who lives in Hawaii, sent me a simple recipe for Pasta with Sage and Carrots. He knows how much mon mari (his brother) loves sage. Must be a family thing,,,, Anyway….. I read it, liked it, saved it, and promptly forgot about it. In my defense I think I had already put my gardens to bed for the winter and was no longer thinking … Continue reading →
We went from summer to fall in a day. The weather is cool, the morning are wet and foggy and mon mari is contemplating lighting a fire in the evening. So that means I have only a short time to make all the summer foods I haven’t done yet. I made Fried Green Tomatoes last night, this pasta with fresh tomato sauce last week and tomato & mayo sandwiches for lunch. … Continue reading →
This is such a simple recipe it really should not require any explanation…. But when I looked at the photo I decided perhaps I should say a few words. First – the goat cheese I use is the kind that comes in a little square box. It’s called Chevraux in Europe and (I think) Chavrie in the U.S.. It’s very soft goat cheese, nothing added. Any soft goat cheese would … Continue reading →
This is another dish that we have been making since the beginning of time. I say ‘we’ because there are discussions as to which one of us makes the better version. It’s mon mari’s favorite pasta dish. Before he became a T1 diabetic and had to watch his carbs he lived on this whenever I was traveling. I remember coming home from one business trip and being informed that I … Continue reading →
