Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
More yellow tomatoes anyone? Actually, it’s not the yellow ones that are doing so well at the moment; it’s the ‘Ananas’. Ananas is the French word for pineapple so I have no idea how it got to be the name of a popular tomato here. It’s a very large tomato, like a BeefSteak, that is … Continue reading…
As is typical for me, this pizza is bass ackwards…. The tomatoes are yellow and the onions are red. Actually, the tomatoes are an heirloom variety that is very popular here called Ananas. Ananas is the French word for pineapple as well as for these multi-colored tomatoes. Remember the Red Onion Marmalade I made a … Continue reading…
We went from eating lettuce and spinach every day to eating chard every day. Fortunately, the zucchini have now started producing so we can alternate the chard with the zucchini. It will be another few weeks before we have green beans and a few more after that before we have sweet corn. I have a … 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 … 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 … 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. … 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 to waste we are eating a lot of tomato – … Continue reading…