Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I am being punished for all the many times I have bragged about my colds only lasting three days. This is Day 6 and there is no hope in sight. I do not take chastisement well. I have, however, watched every episode of Somebody Feed Phil on Netflix. Not really…. I’ve caught 15 minutes here, … Continue reading…
I just can’t seem to avoid orange vegetables…. After five months of winter squashes I ended up putting carrots in with the slow cooker chicken. In my defense I have no idea how broccoli or cauliflower work in the slow cooker and I had another purpose for the cabbage. But my 3 weeks of buying … Continue reading…
When I ordered lamb shanks from our new butcher I had no idea how big they would be, never having seen one in real life…. I ordered four. Now I know better. Two lamb shanks are plenty for a dinner for two, and, in our case, there is enough left over for lunch for mon … Continue reading…
Our chickens appear to be getting bigger. Back in the beginning of time, when I first started being creative in the kitchen, I used to skin and bone chicken breasts. Yes, boys and girls, there was a time when one could not buy pre-packaged, skinless, boneless chicken breasts. Or at least one couldn’t buy then … Continue reading…
We had this over pasta. Had I been ambitious, I would have shredded the pork and added it to the sauce. I wasn’t. Mon mari added sambal oelek to his. I didn’t do that either….. Apparently I’m easy to please. I stirred this after about 4 hours, but if you just give it a stir … Continue reading…
After I got my first slow cooker I started googling recipes (of course). I saw lots of recipes for delectable-looking lamb shanks. On the cooking channel Jamie Oliver was making ‘tender, fall apart lamb shanks’. I wanted lamb shanks….. Not that I had ever eaten or even seen a lamb shank, but I wanted them. … Continue reading…
Calling these lamb steaks is really not correct. They are slices from the bigger end of a leg of lamb, with the small leg bone in. The French call them ‘leg cutlets’ or ‘leg slices’, neither term being one I really want to use. I just wanted the Food Police to know that I know … Continue reading…