This may be the last winter squash recipe of this season. I’m not certain because I haven’t checked to see what’s in my camera and I’ve been very lax in uploading photos this last week…. and the week before. One thing I have never found here, not even in the Asian supermarket, are egg roll wrappers. They were easy to find in the U.S., even 20 years ago. I’ve never … Continue reading →
When I was growing up there were 2 kinds of salads served in summer as side dishes. My mother grew ‘Black-Seeded Simpson’, which is a leaf lettuce (rather than a head lettuce). She always served it with a dressing she made with cider vinegar, sugar and cream. She added a spoonful of minced onion and that was the salad. I hated it. When I visited my cousin ‘in the city’ … Continue reading →
It’s winter squash season again. I have a feeling it’s going to last rather a long time this year as my plants were very productive. The acorn and delicata squashes are not meant to be kept a long time… Most of the experts say a few weeks, although I usually manage to keep them close to 2 months. Still, we’re eating one almost every day, and, sometimes, two. On the … Continue reading →
Vegetable gardens are not for those who like predictable order in their life. My potager is doing it’s very best to teach me to go with the flow; accept what is and quit striving for what isn’t; be patient and at one with nature; and so on….. None of that is easy for my anal-retentive self but I am making progress. Life is really so much easier and less stressful … Continue reading →
My winter squashes were strange this year. Most of them didn’t form until late in the season, which meant I had to leave them a lot longer before they were ripe. Fine, I can deal with that. But they were also all different sizes. I have spaghetti squash that range from single-serving size to feed-the-village size and the same with the acorn squash. The small acorn squashes look like acorn … Continue reading →
I don’t remember when I first decided that beets and goat cheese were a perfect match, but, once the decision was made I started looking for any and all ways to pair them. Why not a little tart? Further contemplation of the idea added the walnuts. But I wanted a bit more flavor….. The answer was Pickled Beets.They’re easy enough to make and only take about an hour of ‘pickling … Continue reading →
I like gnocchi. The fluffy little pillows of potato and flour cook in under two minutes once they hit the boiling water I like fast and easy. But I like them fried even better. Put them right from the boiling water into a hot skillet with olive oil and brown well. The get a wonderful crunchy exterior and are light as air inside. Try not to eat them right from the … Continue reading →
