Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
A round-up of pasta dishes from around the world.
I’ll never forget the first time I had smoked salmon. It was the longest lunch of my life. I’d grown up eating smoked fish – smoked carp, actually. I loved it. Smoked carp is a bit on the fatty side, but it was a local specialty. The kind of local specialty one bought from scruffy … Continue reading…
Ah, Spring! All of the bright blooming flowers: daffodils, tulips, hyacinths…. All of the fresh vegetables: artichokes, asparagus, favas…. All of the trees coming into bud…. All of the lovely, warm sunshine….. All of the guilt…. Guilt? Spring Guilt? Yes, my friends: Spring Guilt. After 5 months of enduring winter, complaining about the cold, loudly … Continue reading…
Ail vert: green garlic. It’s spring and that means it’s green garlic season. It’s fleeting, only about 4 weeks, so one must enjoy it while one can. I’m putting it into anything and everything….. Regular readers may have noticed. For those not familiar with this delightful spring treat: Green garlic is simply garlic that is … Continue reading…
“May those who Love us, love us. And those that Don’t love us May God turn Their hearts; And if he doesn’t Turn their hearts May he turn Their ankles. So we’ll know them By their limping.” There is a lot of Irish wisdom floating around this week: some sappy; some satirical. But none embodies the … Continue reading…
It’s Presto Pasta Nights‘ 3rd Anniversary! Three years of weekly recaps of pastas from around the world. This successful event was started by Ruth, of Once Upon a Feast, back in the beginning of time (in the blog world). I’ll admit, I didn’t start out participating…. My first post wasn’t until May of that year. … Continue reading…
Why do we always think we have to improve everything? Why do we feel the need to tinker? Why do we not just accept that some things are at their best just as they are. Is a perfect, sun-ripened, just picked tomato actually improved by a 'drizzle of truffle-infused extra virgin olive oil, a sprinkling … Continue reading…
I just discovered that I’ve become guilty of a behavior I detest…. And spent most of my working life trying to stamp out. This particular behavior always seemed illogical, counter-intuitive, and well, somewhat childish to me, and I was convinced I was above it. I preached against it whenever possible. And now, to my shame, … Continue reading…