One could also call it ‘clean out the fridge and garden’ but that’s a bit long. Chicken, Chard and Mushroom Lo Mein is descriptive enough.
That’s the great thing about stir-fries (and Lo Mein is basically a stir-fry with noodles) – one can use any vegetable that happens to be lurking.
Before I get to the recipe….. While I was … Continue reading.....
My sister-in-law and I spent a week in Rome while the 2 brothers (nos maris) got special bonding time together in Madrid.
Then we all met up in Tangier along with the rest of the clan.
After a week in Tangier half went back across the pond; half came home with us.
One of our son’s favorite side dishes is … Continue reading.....
Actually, more of us are back than left as son, nephew and sister-in-law came back with us.
That means I went from not cooking for 2 weeks to cooking for 5.
I was prepared, however…. Knowing me as well as I do, I planned a menu and made a shopping list before I left. The best part was … Continue reading.....
We’ve been enjoying real, thick, rare steak from the grill this summer – thanks to discovering a butcher that ages his beef and cuts it to order.
A good steak is probably the only thing I’ve missed since moving to France.
We never thought about beef in Ireland because the lamb was so good.
In Andorra we had aged country, … Continue reading.....
I originally made this with beef when we lived in the US.
Since we’ve lived on this side of the pond, after a few failed attempts, I started using veal.
Now that I’ve found a great butcher I might try beef again….
If you do use beef, use a better cut as this is not meant to be braised for … Continue reading.....
This is my last winter squash recipe of the season.
All of the blue pumpkins made it until the end. I butchered the last one last weekend. I used a bit as a vegetable and the rest was turned into pumpkin soup and put in the freezer,
The last spaghetti squash and 2 butternut squashes ended up on the compost … Continue reading.....
Our chickens appear to be getting bigger.
Back in the beginning of time, when I first started being creative in the kitchen, I used to skin and bone chicken breasts.
Yes, boys and girls, there was a time when one could not buy pre-packaged, skinless, boneless chicken breasts.
Or at least one couldn’t buy then where I lived.
At … Continue reading.....
I use tapioca in the slow cooker to thicken sauces…. Because it’s easy.
I add regular tapioca at the beginning, and if the sauce needs more at the end, I add instant tapioca.
It never occurred to me that tapioca could be used as a thickening agent until I moved to France. It’s very popular here.
If you prefer you … Continue reading.....