We had this over pasta.
Had I been ambitious, I would have shredded the pork and added it to the sauce.
Mon mari added sambal oelek to his.
I didn’t do that either…..
Apparently I’m easy to please.
I stirred this after about … Continue reading.....
When I was young and foolish (and broke) my favorite breakfast after a night out was Spaghettio’s with extra chili powder.
Yes, you read that correctly….
In my defense, when I was in college, our dorm rooms did not have kitchens and we were only … Continue reading.....
After two months of having fresh, sliced tomatoes for lunch and dinner (and, sometimes, breakfast) we are turning to other options.
Like baking them.
You could, of course, fill them with crisp bacon or tuna or ham or any number of things.
I decided simple … Continue reading.....
First one sees a few flowers on the tomato plants.
Then the cherry tomato starts with a few tiny green orbs.
A week or 2 later there are the first cherry tomatoes but the big, full-size tomatoes seem such a long way off.
A week … Continue reading.....
I continue to cook pork in my slow cooker with no prep.
It continues to be fantastic.
Why would I change?
Mon mari (aka: the dishwasher) is pleased that I don’t use any extra skillets.
I’m pleased not to use any extra time.
The only … Continue reading.....
Did I mention that we’re going to Italy?
I mean, really…. We can drive to Italy (and Spain and Germany and Slovenia and Austria and….) We ought to go more often.
We decided we should go more often. It’s a long drive but there’s lots … Continue reading.....
It’s time to clean out the vegetable freezer.
It’s almost empty now, anyway. I usually defrost it around the first of March and turn it off until June when I start making soup from the excess spinach.
By September it’s so full I couldn’t squeeze … Continue reading.....
I originally did this with a tiny pasta called Frog’s Eyes (Acini di’Pepe), but I can’t get it here so I’ve substituted Israeli couscous which looks, acts and tastes like the ancini.
But who am I to argue with packaging?
You could use ground beef … Continue reading.....
Now that the weather is cool the chard is coming back.
Some of the tomatoes are struggling to ripen but the Roma’s are thriving.
Also, now that the weather is cool, I’m willing to use my oven again.
As I can’t abide having anything go … Continue reading.....
Month 6 of the Secret Recipe Club.
This month I had a brief meander down memory lane at La Cocina de Leslie.
It was like being back in Andorra!
Not that she lives in Andorra….. Or even on this side of the pond.… Continue reading.....