The French term for a savory, baking powder bread is ‘cake’.
They even give it a proper English pronunciation.
But, being American, calling this a cake just doesn’t seem right. And it’s not really a sweet / tea bread either.
I settled on Savory … Continue reading.....
This is it.
The last one of the season.
Both slow cookers have been put into summer hibernation, not to be seen again until fall.
The smoker and all three grills have been moved out of the barn and are in use.
Summer, or, at … Continue reading.....
I’ve made a lot of quiche over the years. Some with a rice crust and, more recently, many with a shredded potato crust.
I’ve never made a quiche with a pastry crust and I’ve never made the most traditional of all quiche: Quiche Lorraine.
The … Continue reading.....
It’s time to clean out the vegetable freezer.
It’s almost empty now, anyway. I usually defrost it around the first of March and turn it off until June when I start making soup from the excess spinach.
By September it’s so full I couldn’t squeeze … Continue reading.....
I may have mentioned a few times that my mother was not a creative cook.
She loved baking but did not enjoy cooking. After she died I nabbed her recipes. Easily 80% of them were for desserts, pies, pastries, cake, cookies, candy and anything else … Continue reading.....
I’m still seeing leeks in the markets, although they’re starting to get a bit past their prime.
I’m pulling a big bunch of radishes from my potager every few days.
Why not a salad?
Serve it with a good country bread, or, if you’re feeling … Continue reading.....
Soup season is over, mon mari prefers not to eat pasta (notice how nicely I phrase that) so I officially declare it ‘Risotto Season’.
If I had to choose one food to eat for the rest of my live it would be a toss-up between … Continue reading.....
Happy Year of the Horse!
Tomorrow is the first day of the Chinese New Year celebration, which lasts until Feb. 17th.
I realize that many, if not most, people in the U.S. are giving more thought to the game coming up than celebrating the Year … Continue reading.....
I have made a lot of quiches in recent years… All with a rice crust.
I have never made the traditional Quiche Lorraine.
I still haven’t, although this version came close.
Leeks instead of onions and ham instead of bacon and soft, stinky cheese instead … Continue reading.....
Grilling season is over.
Daylight saving time is over
Fuel is being delivered tomorrow.
We have a fire in the fireplace.
The mice have all moved in….
Summer is over.
To celebrate I made mon mari’s favorite: Fish!
Okay, he hates fish…. … Continue reading.....