Just say ‘NON’ to Valentine’s Day. Okay, maybe that’s not the approach for everyone, but I do think the hype and expectations surrounding a day that used to be for paper hearts and little sugar candies has gotten a bit over the top. For many, the expectations get so high that disappointment, regardless of the effort, is inevitable. As for us, we took care of the whole issue right at … Continue reading →
The last few acorn squash that formed were small, about the size of a baseball. Unlike zucchini, which can be picked and used very young, winter squash have to stay on the vine until fully ripe. Unlike zucchini, they don't keep on growing until they're monsters. The little ones were so cute – I just couldn't help stuffing them. They were perfect for a first course. Stuffed Baby Acorn Squash … Continue reading →
Who got new toys for Christmas? That many…. Wow! Who got new toys that did not require WiFi, a battery or both to function? No one? On British television there were almost as many ads for old-fashioned games as there were for electronic games. Was it the same in the US? Twister seemed to be popular; aimed at children and families. That's now how I remember playing it in college…. … Continue reading →
Mission accomplished! The tiles are selected and ordered for our new bathroom. Of course, I haven't a clue whether I ordered the right amount. In typical fashion, we measured, I calculated exactly, precisely, how many square meters of tiles we would need to do the job. I had all of my notes with me. I made my choice, then went to stand in line to place the order. That's when … Continue reading →
Do you eat asparagus with your fingers? Or with a knife and fork? One properly eats it with one's fingers, according to the etiquette guidelines. Except, of course, if it's dripping with butter or sauce that would make a proper mess. Then you may use your knife and fork. I know this; I've known it for some years, actually. But the first time I was at a 'proper' dinner party … Continue reading →
I often call for Prosciutto in my recipes; not a lot, just a bit to add flavor. It's the case of a little going a long way. But, I never, or rarely, use actual Prosciutto. I use Bayonne or Vendéen or Serrano, or any number of other dry-cured hams that are available here. In my mind it denotes the type of ham and it's up to the cook to decide … Continue reading →
Last July, when we decided it was time to order the stairs, we called 2 people for proposals. One was a local craftsman who would hand-make them to our specifications. We’ve seen his work; they would have been gorgeous. They also would have been slightly more expensive and he couldn’t do it until January. The other was the same company that installed our windows. These would be factory made to … Continue reading →
