Asparagus season is coming to an end.
I haven’t seen the lovely purple asparagus in two weeks and this week the green asparagus wasn’t available.
There were piles and piles of white asparagus, however, so we’re still okay for another week or too.
Whew!
One … Continue reading.....
We were invited to a barbecue last night, US style…. meaning foods cooked on charcoal accompanied by proper baked beans and potato salad.
It was wonderful.
The guests were an eclectic group, as is typical… some French, some British, some American, some ?.
The subject … Continue reading.....
I’m starting to wrap up slow-cooker season so I decided I needed to get the rest of the recipes posted.
Someone, who shall remain nameless, is contemplating getting the grills out.
Soon, I hope.
In the meantime he’s been wrestling with rocks / boulders in … Continue reading.....
I continue to cook pork in my slow cooker with no prep.
It continues to be fantastic.
Why would I change?
Mon mari (aka: the dishwasher) is pleased that I don’t use any extra skillets.
I’m pleased not to use any extra time.
The only … Continue reading.....
I’ve mentioned in the past that we get very good sauerkraut here.
It could have something to do with ‘Choucroute garnie’ being a rather famous Alsatian dish. For those not familiar with the dish it’s sauerkraut, sausages, ham, pork, and bacon piled high on a … Continue reading.....
I was initially skeptical of doing potatoes and winter squashes in the slow cooker.
I was concerned that either the meat would not be as tender as I wanted or the vegetables would be mush.
I now know…. size matters.
For this stew I cut … Continue reading.....
There are people who think one should not cook avocados.
There are people who think one should not put avocados in risotto.
I compromised with someone who thinks that way and added the avocado after the risotto was finished.
Strangely, it seemed to add liquid … Continue reading.....
As my longtime readers know I buy whole pork loins and cut my own ‘boneless chops’.
The pork loins that I buy are, in typical French fashion, perfect: long, round and tied securely.
Three fourths of the loin gives my equally perfect ‘chops’. The remaining … Continue reading.....
