One could call this the last gasp of the potager….
There were a few green tomatoes left, I pulled the basil out but kept a basket full of leaves to use and the last Delicata squash was smaller than usual.
They all seemed good candidates … Continue reading.....
This could also be called Yellow Quiche.
I used yellow onion, yellow squash, yellow tomatoes, and our eggs are very bright yellow when cooked.
I will admit to being skeptical about this idea. I’ve used winter squash often in quiches, but summer squash tends to … Continue reading.....
France may be the home to over 500 cheeses but I don’t often see any that are smoked.
Maybe it’s because the preference seems to be for soft cheeses….
The other day, at my favorite Grand Frais, I found a Corsican smoked sheep’s milk cheese.… Continue reading.....
I decided it was time to make a quiche.
I haven’t been making them lately…. partly because I wasn’t buying any suitable vegetables.
I wasn’t buying any suitable vegetables because I had a plethora of spaghetti squash to get through.
I like that word…. plethora. … Continue reading.....
My supermarket is being remodeled.
Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging?
Yes, I understand the marketing wisdom of moving everything around so that shoppers can’t go directly to pick up what they … Continue reading.....
After having a day that was totally derailed I now have had two more.
But these were fun.
First…. the quiche.
I finally fixed the other half of our Christmas ham that had been languishing in the freezer. I did something I’ve never done before.… Continue reading.....
I pulled my chard up today.
The potager is done for the winter.
I had intended to leave it in all winter as it’s considered a winter vegetable here. We had some a few days ago and, frankly, neither of us really liked it. The … Continue reading.....
This is mon mari’s favorite time of year.
It’s the ‘A’ season.
All of his favorite A vegetables are hitting the markets in abundance: artichokes, asparagus and avocados.
Asparagus, pathetic, wilted, expensive asparagus, is available occasionally throughout the year from such local areas as … Continue reading.....
We have a Sunday night tradition of having slightly decadent dinners.
It’s the night we have risotto or lasagne or quiche…. all of which include a good bit of cheese of some sort and often sausage. It’s a change from the more usual chicken breast … Continue reading.....
I’m sure that menus have been planned and research done for those that are cooking New Year’s Eve dinner at home.
I’m equally sure that those that aren’t cooking have made reservations if dining at a restaurant or are looking forward to someone else’s efforts … Continue reading.....
