One more green bean recipe.
The plants are having a last hurrah at the moment but I won’t be here to enjoy it.
This is similar to the one I made a few weeks ago except for one key ingredient change: sage rather than basil.
Fresh sage is at its best right now, giving a ‘fall’ flavor to the dish.… Continue reading.....
This is the last one…..
I still have a few left, but they’re just going to be sliced and roasted for a vegetable side dish.
I was thinking I should do something sweet with the stuffing for the last one.
I have maple syrup….
Maple syrup makes me think of pancakes and pancakes make me think of breakfast … Continue reading.....
I love sage.
The love doesn’t come from my childhood.
My mother was an excellent but not enthusiastic cook. She loved to bake but cooking was more of a chore and she wasn’t given to spontaneous creativity.
She always put sage in her turkey stuffing – but never more than she absolutely had to.
Meaning she would use a scant … Continue reading.....
First, the good news….
We’ve had sunshine for three days in a row.
Another week of this and the mud may be gone from our front garden!
We could have clean dogs again!!!!
Well… There’s always hope.
And, in the meantime, there’s pasta.
Pasta with Sausage, Cabbage and Sage
Total time: 30 minutes
- 10oz (300gr) sausages
1 medium onion,
… Continue reading.....
Have you ever lost a favorite recipe?
Seems impossible in today’s environment, doesn’t it?
But this was a favorite before the internet.
I was just getting serious about cooking…. (It was probably a recipe from Bon Appétit – my favorite cooking magazine at the time.)
We were both working long hours and I remember this was very quick and easy.… Continue reading.....
It's been a strange spring, very wet and cool.
My herb garden has reflected the weather: strange.
The thyme is still dormant (or dead) but the sage is thriving.
And that's why, in May I made braised pork – because it's cold.
It's flavored with sage – because the sage has never looked nor tasted so wonderful.
Add some white … Continue reading.....
Fried green tomatoes meets Caprese salad with a stop off at Vitello Romano.
Or something like that….
Okay, so it's not an Italian recipe – but it would be if they'd thought of it….
Supermarket tomatoes work well for this.
Nice, juicy vine-ripened tomatoes (sigh…) really aren't the thing for frying.
Fried Tomatoes alla Romano
Preparation and cooking time:… Continue reading.....
It's important (so I'm told) to keep one's brain in tip-top shape by learning new things.
Here are some odd bits from the week – things I've learned and things in the news:
French news: In July it becomes law in France that every car has to have a breath test kit so that one can test oneself after imbibing … Continue reading.....