Occasionally I’m nice to people trying to get their work on-line….
This Guest Post, by Wendy Dessler, is one of those times.
Photo credit: Bingaman Mellish
It is hard to believe that 2018 is more than half over. Yet, here we are in the middle of August. This particular post is written for a … Continue reading.....
We’re coming into another prime leftover season and, in my opinion, there is no better way to use up the odd bits than risotto.
I used chicken in this but you could easily use ham, turkey or anything else left in the fridge.
Or leave the meat out and add more veggies.
I would serve the cranberry sauce on the … Continue reading.....
Everyone knows Beef Barley Soup but why not Chicken Barley Soup?
I love barley, in soup, salads, as a side dish….
You can use a whole fryer or any chicken parts to make stock. If you use a whole chicken you should have stock left to freeze for other uses.
The barley that I get is quick cooking and … Continue reading.....
Usually this time of year I have a cellar full of butternut and acorn squash with green beans, tomatoes, zucchini and chard still growing in my potager.
This year, the potager is done and I have 4 each butternut and acorn squashes.
Pathetic…
On the other hand, that means that we get to eat other vegetables.
We get to eat … Continue reading.....
Did you know that butternut squash isn't just another delicious vegetable
As well as being a great source of beta-carotene it's also, like dark leafy greens, a great source of antioxidants.
Makes me feel better already….
Everyone (including me) is putting it in pastas and soups and quiches and breads and risottos and …..
I thought I'd remind everyone of … Continue reading.....
In the past, when I've made kebabs, I've done the vegetables on separate skewers. That makes it easier to get the meat and vegetables done the way we like them.
But this was a weeknight. I didn't want to fuss.
And I was serving it on a salad (!) rather than rice or couscous.
Cutting everything into smaller squares allowed … Continue reading.....
This is out of another little French cookbook.
I’ve been getting them at the DIY stores. Whoever came up with this idea is brilliant.
As I’m standing in line, with mon mari and his trolley full of who knows what, he runs off to find whatever he forgot, and I’m bored. I can’t leave the line and go look at … Continue reading.....
The garden monsters have returned!
Last year I did a post on what to do with all the excess: tips on freezing zucchini and how to use what you froze.
This year, I thought I would give a few options for cooking zucchini, so one doesn’t get bored with it before all 6 tons have been consumed.
It’s a very … Continue reading.....
