As is typical for me, this pizza is bass ackwards….
The tomatoes are yellow and the onions are red.
Actually, the tomatoes are an heirloom variety that is very popular here called Ananas.
Ananas is the French word for pineapple as well as for these … Continue reading.....
When one cooks with red onions, red wine and red Balsamic vinegar the results tend to be very, well, dark…. almost black.
This may seem like a fussy dish to make but it really isn’t.
The polenta is made quickly and can cool on the … Continue reading.....
I have a love / hate relationship with kitchen gadgets.
I want them but I don’t always use them once I finally decide to get them.
I bought a food processor several years ago. I used it for a few weeks, then we moved and … Continue reading.....
Mon mari loves onions.
It’s the reason I plant them.
We both love the ‘blooming onion’ which one finds in the US….
But, as I don’t deep fry anything and I really don’t need an onion with 3,000 calories, I do it a bit differently.… Continue reading.....
Another tribute to fall with onions, sage and walnuts.
We have three walnut trees and the nuts have been falling for a few weeks now. Sadly, it’s not going to be a plentiful harvest this year….
And there are certain 4-legged members of this household … Continue reading.....
I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here.
Mon mari’s discerning opinion was that it was ‘dry and tasteless’.
Naturally, I … Continue reading.....
Juliet’s Balcony is gone.
For over two years I’ve been a little afraid of going out on this balcony. The wrought-iron railing was broken and disintegrating. The floor, with I thought was concrete, was crumbling. It didn’t look the least bit safe.
I was so … Continue reading.....
