In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives – with pits.
If you really hate anchovies, leave them off; if you’re undecided, this may convince you to like them.
The feta is not traditional, but my addition. And I prefer to use pitted olives.
I also sped up the … Continue reading.....
I'm learning to speak Aussie!
It's always nice to pick-up another language. Admittedly I still struggle with French but I'm getting pretty good at British and by next week I should have a lot of Aussie mastered.
The gentleman who is buying our house is Australian.
And he's come to stay until the closing next Thursday….
That's right, the … Continue reading.....