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.....
This is the last recipe from my French courgette (zucchini) collection.
As with the others, it was incredibly simple, just using the best, fresh ingredients of summer.
Of course, I modified it just a bit….
I left out the aubergine (eggplant) and added mozzarella.
What … Continue reading.....
The freezer is stuffed with tomatoes, soups, jams and vegetables.
My counter-top is filled with more squash and tomatoes.
The chard is growing fast and furiously.
I’ve combined them all in every way I can think of.
Now I’m working on the repeats…..
This was … Continue reading.....