Someone who shall remain nameless (but is not me) neglected to check behind the shutters before closing them against the afternoon sun.
Bats like to hang out behind the shutters.
Bats don’t like sunlight.
We now have a bat in the house.
I’m pretty sure … Continue reading.....
When we lived in the US that meant evening gin & tonic cruises on the lake, weekend picnics, and late-night swims.
Here it means unexpected storms that come barreling through with high winds, drenching rains and manage to do lots of damage in about … Continue reading.....
Sometimes life should be easy.
When unknown critters are wreaking havoc on all things edible in my potager I do what any practical person would do….
In my case it was to buy some good pesto.
And some good, fresh pasta.
Add one … Continue reading.....
Way back, in the beginning of time, we used to go to a great, hole-in-the-wall Mexican restaurant in Minneapolis.
I just looked and, unbelievably, it’s still there.
I wonder if the enchiladas are still as good – or if my memory has vastly improved them.… Continue reading.....
There are people who think one should not cook avocados.
There are people who think one should not put avocados in risotto.
I compromised with someone who thinks that way and added the avocado after the risotto was finished.
Strangely, it seemed to add liquid … Continue reading.....
Mon mari needs his carbs at every meal.
Often, with salads, he’ll have bread. Sometimes, though, I add the carbs to the salad, either as a grain (rice, quinoa) grilled potatoes or even pasta.
So this is a Spinach Salad with pasta rather than a … Continue reading.....
Salad season has started.
It’s not often the salad season and asparagus season overlap, but this year it happened.
I planted lettuce sets at the end of March. Last year I planted 24 sets and the nematodes destroyed all but 5. The remaining 5 were … Continue reading.....
As my longtime readers know I buy whole pork loins and cut my own ‘boneless chops’.
The pork loins that I buy are, in typical French fashion, perfect: long, round and tied securely.
Three fourths of the loin gives my equally perfect ‘chops’. The remaining … Continue reading.....