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 … Continue reading.....
This is the last of the acorn squash for the season.
It was a sparse season, and the majority of the squashes were small – which makes them perfect for a first course (Looking on the bright side).
I was walking through the fancy foods
… Continue reading.....We haven’t lit a fire in the kitchen stove yet but we have been using the oven.
Pizzas, quiches and oven dinners all contribute just a little bit of needed warmth after the sun goes down – which is getting rather too early for my … Continue reading.....
Once again it’s time for the Secret Recipe Club.
It’s also the last time…..
Sadly, after this month the group will be no more.
I’ve been a member for a bit more than a year and a half and in that time I’ve discovered … Continue reading.....
The acorn squash are coming to an end and I’m starting to get creative with the last few.
This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course.
Make … Continue reading.....
For 5 days i did relatively nothing.
I walked dogs a few times each day, I cooked dinner, I tidied up the kitchen, and the rest of the time I sat.
I took a knitting project with me (I always take a project of some … Continue reading.....
Vegetable gardens are not for those who like predictable order in their life.
My potager is doing it’s very best to teach me to go with the flow; accept what is and quit striving for what isn’t; be patient and at one with nature; and … Continue reading.....
Everyone in the US seems to be bacon-crazy lately, despite the food police declaiming that it’s only a few degrees safer than arsenic.
I don’t use a lot of bacon….
Gasp!?!?!?
I use a lot of ham (there are 3 types).
Well, not a lot, … Continue reading.....
My winter squashes were strange this year. Most of them didn’t form until late in the season, which meant I had to leave them a lot longer before they were ripe.
Fine, I can deal with that.
But they were also all different sizes. I … Continue reading.....
En Croute is in a crust or case. It’s a wonderful way to cook a lot of foods, it can be assembled earlier and baked at the last minute and it’s always impressive.
Plus, if you buy the pastry, it’s easy.
Even easier (and mush … Continue reading.....
