Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
What, you may ask is going on chez nous? Two cakes in less than six months? There was the Carrot Cake at the end of June….. And now this. We had another small dinner party and I’ve decided that I am capable of making desserts. This was ever so much easier than the Carrot Cake … Continue reading…
These, along with the Carrot Cake, are the reasons I don’t bake. There is absolutely no point in making something that is not incredibly delicious. I mean, why bother baking something that doesn’t taste good? And, after going through all the work of making it, one certainly can’t just throw away the leftovers, now can … Continue reading…
The weather has finally cleared, the sun has come back to us and the garden is growing. Just to clean out my files, here is the last of our cold, wet spring dinners…. I hope. I still have half of a container of preserved lemons in the fridge…. I’m thinking they’ll be good in salads. … Continue reading…
For the first time in my life I watched the president’s acceptance speech, live. I never stayed up to watch it when I lived in the U.S…. And I hadn’t really planned on watching it here. But, when I turned the news on at breakfast this morning, there it was. I didn’t even realize that it … Continue reading…
Lots of serious grill aficianados think of steak, particularly, a big, thick T-Bone, as the ultimate summer dinner. Not here. When we first moved to France we just assumed that the preference was for thin steaks as we never saw one more than 1/2" thick… And most were thinner. Se we had a nice, thick … Continue reading…
Lemon marinated chicken and a lemony Honey Mustard Vinaigrette, give this salad a fresh, citrus flavor. Use any greens that are in season, but I especially like multi-colored Romaine for this. The recipe, Lemon Chicken Salad, has been updated, nutrition information added, and re-posted here: Lemony Chicken Salad. Has it ever occurred to you that … Continue reading…
The smell of garlic slowly cooking in butter is only improved by the addition of shrimp, lemon and parsley. You could substitute 1 tbs of olive oil for 1 tbs of the butter if you wish – or use all olive oil. But we don’t (usually) eat a lot of butter, so we indulge in … Continue reading…