I love my small slow cooker. I can cook 2 pork chops or 4 chicken thighs easily for the two of us with very little work. I admit I do it the easy way… I don’t brown anything. I just put it all in, cover it, turn it on and forget about it. The prep work usually takes me less than 15 minutes (I have to skin the chicken). We … Continue reading →
I’ve posted this before, but it’s worth repeating for two reasons: First – it really is the ‘Very Best Mustard Sauce’. It’s made be almost everyone in my large, extended family and, for some, it’s the only reason to have ham. I actually make it without the requisite ham. We like it on chicken, turkey, pork, meatballs…. It’s easy to make and has just enough heat to make it interesting. … Continue reading →
I get a huge amount of French spam through my French email address. Every few months I take the time to unsubscribe to 90% of it. It disappears for a few days, then slowly, inexorably, it creeps back. Maybe if I unsubscribed to 100% I might have more success but there is always one or two that look, well, interesting. Like the recipe site I found this turkey dish on. … Continue reading →
I know, I know….. I’m always saying that I don’t like ‘hot’ foods. I really should be more specific: it’s heat from capsaicin that I don’t tolerate. The heat from mustard or horseradish I can handle perfectly well (as long as it’s not too hot). I particularly like mustard with salmon, as long as the mustard isn’t overpowering. In this sauce, the creamy yogurt takes a bit of the bite … Continue reading →
I no longer make pasta dishes. After many attempts to get it sorted out we have conceded defeat. Mon mari has tried and tried to get the insulin right, but without success.. I occasionally make it for myself, but I’m not really fond of cooking two dinners. But…. Since most people love pasta, I thought I would occasionally re-post one of my favorite pasta dishes. I love sausages and peppers … Continue reading →
Baking / roasting times for hams (and turkeys) are all over the charts…. And I’m not doing a chart. For a ham the number of minutes per pound depends on whether it’s boneless or bone-in, fully cooked or not cooked and the weight of the ham. A larger ham takes fewer minutes per pound than a smaller ham. Of course the oven temperature makes a difference as well. Some like … Continue reading →
Ham is nice. Most of us like ham. But in my family, it’s not the ham that gets the attention, it’s the mustard sauce. There was a hotel in the area I grew up in called ‘The Anderson House’. It was a classic, small hotel that first opened its doors in 1856. Its most recent claim to fame was giving its guests the option of having a cat for the … Continue reading →
