I never ate chard before I moved to the middle of nowhere, France.
Rainbow chard became popular in the US back when I was sitll flying back and forth frequently.
I bought some seeds and the rest, as they say, is history.
Rainbow chard is different than the chard that I see in the markets, It has thin stems (mostly) … Continue reading.....
I originally posted this recipe about 10 years ago. When I went to look at it just now, to relegate it to history, I noticed all the comments from other bloggers. It used to be the custom to read and comment faithfully on other food bloggers’ posts. I had a list…..
Because I can never resist a brief meander down … Continue reading.....
This is a re-post – although I made it for us just last week.
We’re rather fond of this dish…..
As I am ‘not feeling 100%’ as the Brit’s would say I decided to do an easy recipe.
Shrimp with a Greek flavor: tomatoes, dry or salt-cured black olives and finished with Feta cheese.
The feta I get is sheep’s … Continue reading.....
The first time I made stuffed mushrooms they were filled with bacon and cream cheese.
That was the way I made them the 2nd through gazillionth time, too.
Why mess with a good thing, right?
Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… meh, one starts to get … Continue reading.....
Asparagus season is coming to an end.
I haven’t seen the lovely purple asparagus in two weeks and this week the green asparagus wasn’t available.
There were piles and piles of white asparagus, however, so we’re still okay for another week or too.
Whew!
One of the things that happens as we get to the end of the season is … Continue reading.....
I’m starting to wrap up slow-cooker season so I decided I needed to get the rest of the recipes posted.
Someone, who shall remain nameless, is contemplating getting the grills out.
Soon, I hope.
In the meantime he’s been wrestling with rocks / boulders in my potager.
Photos to follow.
As usual, I gave this a stir half-way through cooking … Continue reading.....
I’m off playing again….
As luck would have it Ben, of The Online Grill, offered to do a guest post.
Even better it’s a recipe I want to try – so here it is:
From Ben:
I’m somewhat of a feta-holic. From loading it in to my Greek salads, or mixing it in with poached eggs and avocado for … Continue reading.....
Shrimp with the flavors of the Mediterranean: tomatoes, peppers, Greek olives, and feta cheese on spaghetti
It made me happy..
As usual, make is as hot as you like but with all of these flavors, even mon mari was happy without any added heat.
Although he did note that we needed to make a run to the big Asian supermarket … Continue reading.....
