Over the course of the next 10 years or so, I’ll be converting the older recipes to the new format.
I’ll be doing my favorites first.
I have always loved scallops, but they are a rare treat for us as they are expensive.
It’s also one of the few fish / seafood that I buy frozen. I don’t often see …
We had pasta last weekend.
We love pasta but we don’t have it often. When we do we like to make it worthwhile.
Again, one of our old favorites that I haven’t made in years. It was as good as we remembered.
The avocado makes a wonderful, creamy sauce – without cream.
And shrimp is always good…..
Continue reading..... We love scallops but don’t have them often. They’re a wee bit expensive.
But, as they are also a wee bit rich, one doesn’t need a lot of them for a satisfying dish.
The avocado sauce would work well with grilled shrimp or fish as well.
Or pasta or burgers or….
For the other half of the avocado, simply put … Continue reading..... Egg Linguini with Warm Avocado Sauce
mon mari first started his sojourn in hospital I had dinners of: Steamed Artichokes with Balsamic Dipping Sauce followed by Asparagus and Tuna Risotto.
As time went on I had dinners of:
Cherry Tomato and Asparagus Salad followed by Avocado and Goat Cheese Omelets with a side of Sautéed Mangetout (Snow Peas).
Continue reading..... Pasta with Fresh Avocado Sauce
We need to adjust our marriage.
If your intent is to leave all your worldly goods to your cat, or even your grandchild or favorite nephew, don't move to France…
Or any other country that ascribes to the Napoleonic Code.
For that matter, don't try bequeathing your possessions to your life partner, significant …
Continue reading..... I've been reading about Jann's travels in China and admiring her photos of the foods.
I've always wanted to visit China: walk on the Great Wall, see the Terra Cotta Soldiers, follow the Silk Road, get to know, albeit briefly, a culture so different from my own.
Then I start to think about the food. I …
Ruth, of Once Upon A Feast, founder and host of Presto Pasta Nights, was commenting on her new flat: something to the effect that there were 48 (?) steps from the ground to their door, no elevator and moving was a bit of a chore.
I can relate to that. Our house in Andorra had 50 steps from bottom …
Continue reading..... Go directly to recipe
It’s Summer (almost)! Paul, over at
Writing at the Kitchen Table is have a to celebrate the season. Big Burger Ballyhoo
Wisconsin bar hamburgers! I remember them fondly! Well, actually, more than fondly. They were as close to perfect food as one could get.
I’m talking about the small town beer bar with a griddle (not …