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 4 hours, but if you just give it a stir 30 minutes before serving it … 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 allowed a coffee-maker and a popcorn popper. We had a kitchen available, but it was … 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 is best, and just added some herbes de Provence, a few breadcrumbs to soak up … 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 or 2 after that the freezer is full of soup, sauce and chopped tomatoes for … 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 thing I do is to trim off all the fat, which I fry up later … 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 to see on the way and that’s all part of the fun.
So now I’m … 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 a stray sage leaf in.
As usual, the last few bags are tomatoes, in this … 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 or turkey but we like sausages. Back in the U.S. I would have used Italian … Continue reading.....