cooking for two

Pasta with Shrimp and Avocado Sauce; sans Aphrodisiacs….

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Go directly to recipe 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 … Continue reading…

Green Beans for the Olfactory Impaired

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You reek! Other people might have greeted us with the more common “Hi”, “Hello” or even a formal “Good Morning”.  My sister prefers more descriptive terms. “You reek!”, she repeated.  “What in God’s name have you been eating?” (Note she said ‘eating’ not ‘doing’) We siblings were all at my mother’s for Sunday lunch.  At … Continue reading…

Ham and Green Bean Pasta Salad and Mountain Walks

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Go directly to recipe This past week I’ve been sighing with envy as I read about the lovely walks in the mountains taken by Meredith of Poppy Fields and Ulrike of Kuchenlaten.  I miss my Monday Walks in Andorra. It was good exercise, a chance to catch up on the local gossip, solve the world’s … Continue reading…

Golden Taupe Smoked Pasta et La Taupe

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Go directly to recipe Taupe It's a rather boring color with a bit of a chichi reputation.  It's so much more sophisticated than, say, tan or beige. It's an elusive color with many versions and variations but nothing definitive, like 'red' or 'blue'. It's also the French word for the wretched little blind creature that … Continue reading…

Avocados in Omelets?

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Go directly to recipe As usual, I sit down at my computer without a clue as to what’s going to come out of my keyboard.  Kind of exciting isn’t it? The one thing I know I am not going to write about is my favorite herb.  In looking back over past entries I realize that, … Continue reading…

Brown Rice Pilaf and Salad: Cook Once; Eat Twice!

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Go directly to recipe Summer!   (Maybe the sun will shine here today?!?!) Salads!   (We eat lots of them on warm, late summer evenings.) Cooking?  (On the barbecue if possible, minimal in the kitchen.) We try to eat a bit lighter in the summer and with the abundance of fresh garden herbs and vegetables this is … Continue reading…

The Cabbage Commitment, Part II

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Go directly to recipe Two people + one head of cabbage = plea for creativity. The really good thing about cabbages in France is that they are not nearly as big as cabbages in Ireland.  Like potatoes, the Irish do love their cabbage.  And they grow big ones.  I only bought one head of cabbage … Continue reading…