Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
When I was a child in a midwestern small town the only mushrooms we knew about came in cans. Cream of Mushroom Soup, in the red & white can, was a kitchen staple for sauces and hot dishes. To me, … Continue reading…
I’m down to 7 butternut squashes and 2 big pumpkins. Guapa is helping now. After her bout with an intestinal upset I didn’t feed her for 18 hours. I had intended it to be 24 but I couldn’t hold out … Continue reading…
The package of phyllo that I buy has 12 sheets. As in most things, when cooking for two, it requires planning to use it all. Tightly wrapped it will keep well in the fridge for a week and still be … Continue reading…
I know that the food police are threatening to ban bacon from our tables. Regardless of the fact that humans have been consuming smoked meat since before the dawn of recorded history it has now been declared bad. Perhaps there … Continue reading…
Along with putting everything in mason jars there is another (only one, you say?) trend that I am not a fan of…. Putting detailed photos of every step of preparing a dish on the blog post. I have no problem … Continue reading…
I’m trying to tidy my desktops – both the one that sits on my computer and the one that my computer sits on. Never an easy task. The puppies have been taking all of my time lately, and things have … Continue reading…
My first introduction to phyllo dough was Baklava. It's still, IMHO, the best possible use for it, even if it's so sweet it makes my teeth hurt and I can only tolerate a piece once a year….. It's still a … Continue reading…