Healthy food, fresh ingredients, simple reci[es
Go directly to recipe The last year we lived in Minneapolis was the first year of our first retirement, albeit we were far too young.
Go directly to recipe Sacré Bleu! Has it happened? Have I become French? Can one just wake up one morning and be a different person than the night before? Let's consider the evidence: Am I fluent in French? Non, just the other day I commented on.
Go directly to recipe Nobody eats parsley! That’s the punchline to an old, somewhat naughty, joke.
Go directly to recipe I have a book called "How To Repair Food" It's a well-written little book full of mostly useful and often humorous kitchen tips.
Go directly to recipe Mon mari et moi agree on a lot of things; we disagree on fewer things and on the rest we agree to disagree.
Go directly to recipe Our brief fling with spring is over and winter has returned to our little corner of the world.
Go directly to recipe Ten days after the Americans wave the Red, White and Blue to celebrate the 4th of July the French wave the Red, White and Blue to celebrate the 14th….
First the cucumbers: They are worse than the zucchini! They are dividing and cloning overnight! We're eating as fast as we can! What is it with the cucurbits (cucumber, zucchini, cornichons, squash, melon)? They produce like crazy, cross pollinate.
I am pleased to announce that I was invited to be a Guest Blogger by Susan, of The Well-Seasoned Cook to help celebrate My Legume Love Affair – Kicking Off Year 4.
Our salads are well-rounded, main meal salads, with protein, carbs, and veggies.
I made this for dinner, at the usual time, so it was a warm salad.
For an even easier salad use cubed deli ham or rotisserie chicken.
Preserved lemon adds a nice, lemon flavor without being overpowering.