No one (that I know of) has said that a crumble has to be sweet. Well, maybe Google…..
The difference between a crumble and a crisp, according to Google, is that a crisp normally contains oats and a crumble doesn’t.
It also says that both are a fruit dessert but I dare to be different.
Why can’t they be a … Continue reading.....
When I was growing up there were 2 kinds of salads served in summer as side dishes.
My mother grew ‘Black-Seeded Simpson’, which is a leaf lettuce (rather than a head lettuce). She always served it with a dressing she made with cider vinegar, sugar and cream.
She added a spoonful of minced onion and that was the salad.
One more green salad for summer.
The lettuce isn’t looking quite as fresh in the markets these days and I think it’s time to switch to pasta salads.
And rice and quinoa and barley and couscous….
So many choices; so little summer.
I called the vinaigrette I used for this salad ‘French’ Dressing as it’s meant to be like the … Continue reading.....
A few weeks ago I mentioned that we had stocked up on some of our favorite foods in Spain, one of them being whole pimientos.
Pimientos are heart-shaped red peppers that are very popular all over Spain: sliced and added to salads or bocadillos (sandwiches) or just eaten as a tapa or stuffed – our personal favorite.
My mother always … Continue reading.....
Our neighbor had to go to a wedding in Scotland. As they were going to be gone for a few weeks, the poor folks had to find a home for.some smoked salmon that wouldn’t keep.
Being a good neighbor, I volunteered.
It was what we aficionados refer to as ‘ends’. I buy the same thing.
When one is presenting a … Continue reading.....
After I made the Pasta with Goat Cheese the other day I had a bit of goat cheese left.
We were in the middle of a heatwave and I was sadly lacking in imagination. I decided to do the same thing but with zucchini noodles rather than pasta.
That was good, too and made a nice, quick and easy, first … Continue reading.....
This is such a simple recipe it really should not require any explanation….
But when I looked at the photo I decided perhaps I should say a few words.
First – the goat cheese I use is the kind that comes in a little square box. It’s called Chevraux in Europe and (I think) Chavrie in the U.S.. It’s very … Continue reading.....
This is another of those recipes that I have been making forever.
I make it often for the two of us (which is the recipe below).
I have also, often, made it for family and friends – as many as 14 (just multiply by 7 – easy).
I usually use spaghetti, but any long pasta will work.
The recipe is … Continue reading.....
