Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
More correctly, this is Sweet and Pungent Pork or Pork with Sweet and Pungent Sauce. This is not the kind made with canned pineapple and maraschino cherries, (which I think is horrid) but an actual real Chinese recipe from the book pictured below. In the interest of health, simplicity and because I like it better, I … Continue reading…
Happy Year of the Horse! Tomorrow is the first day of the Chinese New Year celebration, which lasts until Feb. 17th. I realize that many, if not most, people in the U.S. are giving more thought to the game coming up than celebrating the Year of the Horse but it’s a big event chez nous. … Continue reading…
A guy gave me a bucket-load of shit yesterday! How often in life does one get to say that and mean it…. Literally. I feel like a four-year-old that just learned a ‘bad’ word. Really, the possible photo titles and phrases that have been running through my mind since I first laid eyes on this … Continue reading…
Usually when I make a stir-fry I try for a variety of colors, shapes and tastes. This one came from my garden, and I didn’t have any red or orange that was ready to eat. I decided on a theme of green. Just so you know…. White zucchini is actually a very pale green. I … Continue reading…
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach. In the US the leaves are eaten. Here the stems are eaten. We eat it all. In the US green summer squash are called by the Italian name: zucchini. The other colors are simply summer squash…. Here, and in Great Britain, all summer … Continue reading…
When one has almost 5 lbs of asparagus one can afford to be creative. After steaming and frying and roasting and grilling, serving it with butter or olive oil or lemon or Balsamic vinegar I decided to add meat. Normally I put a variety of vegetables into a stir-fry, but with all the lovely asparagus, … Continue reading…
We had Slow-Roasted Moroccan Lamb last weekend. Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb. I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I’ve been somewhat reluctant to eat … Continue reading…