Another lock-down recipe. Even fish-hating mon mari is starting to miss having fresh fish every week. And we are both missing fresh vegetables and fruits. I’m not avoiding them out of concern that they may be contaminated with the virus. I’m avoiding them because I don’t trust the staff packing my groceries to be as picky about it as I am. For example: I normally select potatoes individually. Because mon … Continue reading →
You could call it a pastry or a white pizza but I like the way Tuna Feta Tart rolled off the tongue. And it’s my recipe so I get to call it what I like. I didn’t use puff pastry or phyllo often when I lived in the U.S. If my memory is correct it used to be frozen. Here they are both in the cold food section with all … Continue reading →
This is a pantry dish. It does not have canned condensed soup. One can make pantry meals without using canned soup or box mixes of stuff. It’s actually cheaper, not to mention healthier, to skip all the ready-made processed stuff. Considering that we, as well as a good portion of the rest of the world, are on lock-down at the moment, having easy to make meals using ingredients that store … Continue reading →
One of the few things I miss here is a good Mexican restaurant. Actually, I’d be happy with a bad Mexican restaurant. When we lived in Minneapolis we used to go to a hole-in-the-wall called Little Tijuana. I have no idea if it’s still there. I first went while I was in college so it’s been around a long time. It’s the kind that would be on Diners, Drive-Ins and … Continue reading →
When we lived in MN we used to go to a popular restaurant on the lake we lived on. In the summer we went by boat, which was a great way to end the day. Sorry, lost in the memories there for a moment…. Their house salad was justifiably famous. It had a fantastic dressing but my favorite part was the slices of pickled beets, They added both color and … Continue reading →
The art of compromise. We were able to stock up on some of our favorite foods when we went to Barcelona in February. We brought back several jars of roasted pimientos, the heart-shaped red peppers that are much-loved in Spain. We like them stuffed, as the Spanish do. I often stuff them with goat cheese and olives or dry-cured ham. Mon mari requested stuffed pimientos for a starter last week. … Continue reading →
I used to call this Niçoise Pasta Salad but as no self-respecting Niçois would break so far from tradition I decided to change the name. A proper Salade Niçoise would have the small, black Niçoise olives and be served on a bed of lettuce. While there may be arguments as to whether the green beans are cooked or raw, anchovies added or not, potatoes used or not, I doubt that pasta will … Continue reading →
