Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Time flies….. It seems like I just did the Secret Recipe Club and yet here it is again…. Okay, not quite. This isn’t the regular monthly event but a special recipe collection to kick-start summer featuring Picnic and Barbecue Foods. As you all know we cook everything (almost) on the barbecue in summer so this is a … Continue reading…
Everyone in the US seems to be bacon-crazy lately, despite the food police declaiming that it’s only a few degrees safer than arsenic. I don’t use a lot of bacon…. Gasp!?!?!? I use a lot of ham (there are 3 types). Well, not a lot, really. It has so much more flavor than bacon that a … Continue reading…
This is my second month with the Secret Recipe Club. How’s it going, you ask? You really want to know, now don’t you? It’s interesting. I’ve been cooking since the beginning of time and blogging about it almost as long. Most of the participants that I have checked out, and admittedly that is just the … Continue reading…
When we lived in Ireland there was a butcher we went to regularly. For the whopping price of 5 punt (Irish pounds, about 7.50 US at the time) he would sell us a perfectly trimmed rack of lamb. And Irish lamb is wonderful. So is French lamb, but finding a ‘rack’ is much more difficult. … Continue reading…
Did you know corn smut was edible? First my tomatoes have blight, now my corn has smut. I grabbed some gardening books to read on the way to our bike ride today to see what I could do about corn smut. That’s when I learned that it’s edible. Actually, what the book said was that … Continue reading…
I like mustard. Well, to clarify, I like good mustard. The yellow, ball-park mustard so popular in the US is okay on hot dogs but I wouldn’t bother with it for anything else. Nor would I have it on a hot dog if other mustard was available. Fortunately, we live in a country that appreciates, … Continue reading…
To get pork steaks I buy a loin roast – checking both ends of the roast to make certain I get a nice center cut. Then I slice it into chops / steaks. Normally they are more tender than the chops I can buy and I get the thickness I want. This sauce would work … Continue reading…